Family & Blessings

It's been quite the week of family and remembrance of our freedoms.

I was thinking about this day of independence and started thinking about all the types of freedoms that we enjoy in addition to our free nation. There's freedom from mental illness, physical incapacity, poverty, addiction, abuse, and a myriad of other things. We have the freedom of knowledge and limitless information. Never before in the history of the world has the individual had access to more information than today. And the freedom of knowledge has brought us everything that makes our lives so very cushy and convenient. Electricity, plumbing, medical advancement, vision correction (whew!), and the like are all thanks to the freedom of and to knowledge and information. There are still countless countries across the world with a political and/or economic infrastructure that obstruct these foundational freedoms and thus lead to social and economic stagnation.

And since today was Sonoma's baby blessing, I couldn't help but reflect on the reality that she is being born in some of the most privileged circumstances in all of history and in all areas of the world. And with that immense privilege comes immense responsibility to give in return. We are given such great wealth, health, and education in order to be armed with the tools we need to give, serve, and assist those who have less in life. As the scripture states, "where much is given, much is required". I hope I can teach this lesson to Sonoma and my other girls–that they'll be grateful, service-minded, and humble.

A couple of images from this week:

Summerfest, Father’s Day, and the World Cup!

Last week was Summerfest, a long-loved Logan event. The weather was perfect and we had a great time enjoying good food, fun music, wonderful friends, and excellent weather. Finally – summer has arrived in Logan!

We have also been enjoying the exciting World Cup. It’s been awesome getting together with friends and family to watch exciting games. We are sad that the US is out of the competition, but will still follow the remaining teams. What a great sport!

Father’s Day was a lot of fun. We spent the day visiting family and even got to see the Biswas family who came to visit from California. I’ll just take this opportunity to say that Adam is the most amazing father.  He cares deeply for his daughters and would do anything for them. He has a magical way of making them laugh. He truly has a gift for keeping things upbeat and positive. I know this because when I have had it with things and am ready to scream and break a whole in the wall, he comes in and somehow lightens the situation, giving me perspective. He loves playing with the girls, getting on their level and engaging with them. He loves teaching them and is very patient. I’m so grateful for him.

This week the girls and I got to go to the canyon with Linda, Laura, and her girls. Viv and Ru had a wonderful time (they idolize their older cousins). They hiked a little, made a pretend fishing pole, and even got to touch a live fish that a made had recently caught. It was amazing for them.

Sonoma is already a month and a half old, and we can hardly believe it. She is getting bigger and we love having her around! Most people who see her say that she looks like someone in our family, or that a certain feature matches this or that person in the family, or that her eye will be a certain color – but their opinions are never consistent.  Blue eyes, brown eyes, Adam’s eyes, Ruby’s mouth, …who knows? She is her own person. She likes a pacifier, will take a bottle easily, makes noises that sound like a little lamb, loves snuggling, and is cuter everyday! Enjoy the photos…

Recipe of the week:

1 tsp Thai curry paste (red or green)
1 can coconut milk
1 tsp honey
assorted veggies (enough to fill the coconut milk) such as baby corn, peas, carrots, onions, cabbage, etc.
Cooked rice (brown or jasmine)

Add coconut milk, curry paste, and honey to a frying pan and turn on heat to medium low. Chop up the vegetables into small pieces then add to the milk mixture. Cook until the vegetables are soft. Salt and pepper to taste. Serve over rice. *honey and curry measurements can be adjusted depending on your desired spiciness/sweetness.

Island Park ... not too tropical

This week we took an Olsen family vacation up to Island Park, Idaho. When you hear Island Park, you may think of water sports and splish-splashety fun. Well, you'd be sorely disappointed ... yes, even in mid-June. The temperature averaged at about 55 degrees and it rained half of the time. And now that I've set the scene, I should mention that it was uber fun! We brought our mountain bikes up, and apart from my stupid bruised shin caused by my inherent try-stupid-tricks personality, it was a great ride.

 Island Park is very close to Yellowstone, so we spent one day driving into the park to see Old Faithful and a few other sights. That old geyser should have been called Old Rainful that day! It was raining the whole while as we waiting, but just as it was time to see it erupt, it started pouring. And since we're on that note, Ruby wet her pants in the car just minutes before, and all her clothes became contaminated ... a separate geyser story we probably don't want to get into right now. But at the end of the day, it was a great tour of a beautiful part of the world.

The World Cup started while we were up there and we just happened to be at a super-nice cabin (thanks Herm and Norma!) that had satellite TV, so we gathered to watch the US vs. England yesterday and were pretty happy to see us tie the game ... especially since the one US goal was partially due to a foolish error on the side of the English team. Wahoo!

Hippy recipe of the week:

Orange-Almond-Vanilla Grawnola  (http://goneraw.com/recipe/orange-almond-vanilla-grawnola

A combination of orange, vanilla, almond, cinnamon with a batch of sprouted buckwheat makes this grawnola a yummy breakfast treat. I am a big fan of grawnola, although I don't make it as much as I'd like to. Buckwheat is such a nice and light grain, especially when sprouted, and the orange-vanilla combination really highlights the overall flavours of the recipe. Enjoy!

Ingredients: 

1/4 cup sprouted buckwheat (soaked overnight, sprouted for 1-2 days)
juice of 1 orange
leftover orange pulp can also be used, chopped
1 tsp vanilla extract
1/2 cup almond pulp (leftover from almond mylk)
1 tbsp agave syrup
1/2 tsp cinnamon
handful of sliced almonds

Preparation: 

Combine ingredients in a bowl and dehydrate for 4-5 hours. Serve with nut mylk of choice or as a topping for banana soft serve (I served mine with some sumptuous blueberries).

Here are a few photos from the week:

4 Generations of Olsen Ladies

From the bear and wolf museum/zoo in W. Yellowstone. 

Sonoma & Shrimp

Sonoma is just over two weeks old now. She seems to inherently know what newborns are supposed to do–eat, poop, and sleep. She’s doing all 3 of them far more often than us old folk, and is thus causing some scheduling issues we really need to talk to her about. Generally she’s a very good baby. Cuddly, quiet (for the most part), and still sleeps a lot. We think we’ll keep ‘er. More pics below.

Ruby and Olivia had their 3rd semesteral (a new word) preschool graduation at Union Preschool. Olivia’s last since she’ll be starting kindergarten this fall. Crazy. 

Ruby turned 3 this past week. Her annual checkup with her pediatrician revealed that she’s in the 5th percentile for height. I guess we need to get her off of my diet of bark and mulch and let her eat “real” food! Honestly, we’re not sure why she’s such a cute little shrimp, but maybe we’ll let her stay up in the evening to watch the giants playing at the NBA playoffs ... that should help, I’m sure. 

This weekend we’re at Sam and Kristen’s in Alpine. Sam has recently taken up painting following a 15+ year dry spell (basically since high school). We’re blown away at his ability to throw together such impressive art in such short time, and as rusty as he is!

I made my own attempt. I have far less experience or raw painting talent–but maybe with another 10 years, I can get to that level. 
Also, my sister-in-law Kristen went way overboard (oh how we love her) before our arrival and created a princess castle in the area under the stairs and painted big murals on the walls. Amazing! The girls loooooved it. Pics below.

Recipe of the week: 

Raspberry Banana Walnut French Toast

5 slices whole wheat breat

1/2 c. fresh raspberries

1 banana

1/4 c. walnut bits

1 T. honey

This is pretty simple, make the french toast as you usually do (with whole wheat bread), throw a 1/2 c. of raspberries and one banana and 1/4 c. of walnut bits into a bowl and smash together with a fork. Add 1 T of honey and smother the top of the french toast. Yum!

I'll put my painting first, so things improve from the top down! :)

 by Sam Smith

 by Sam Smith

 by Sam Smith

 by Sam Smith

Little Sonoma Arrives

Baby Sonoma arrived on May 12th at 6:58pm after 16 hours of labor (15 of which were passed at home, the last hour in the hospital). She weighed 7 pounds 10 ounces, was 19 ½ inches long, and came out with very dark hair. I did it naturally for the first time, and am still in shock that I was able to do it! It was such an awesome experience in every sense of the word, including awesomely painful and awesomely glorious!

Since being home I have been so incredibly grateful for the out-pouring of support, love, and kindness from the giant network of friends and family that surround us. I do not take it lightly how much help we have at our fingertips. The girls have been showered with attention and love from family members who have taken them for a few hours here and there each day. We have been brought food and gifts from a number of people. My mom has come and stayed with us each night to help with Sonoma so that we could get some sleep. So many people have called to show their love as well. I have felt carried through the last few days and I am feeling great so far. I feel as though I am healing quickly, and that Sonoma is doing well. Life is so great. And, although it may be hard to believe, I am very grateful that I live in Logan, Utah right now.

One thing I have to include is what Ruby said the first time she saw me and Sonoma after getting home from the hospital. She looked at the baby, then looked and me and my stomach and said, “One baby came out.” I still look pregnant, obviously. How cute coming from the mouth of an almost 3 year old. Both Olivia and Ruby have been sooo cute with Sonoma. They are anxious to see her, touch her, and to help bring her things like blankets, wet wipes, toys, diapers, and anything else they can think of. They want to be involved and hold her all the time. It has been fun to watch their reaction to her.

Waiting ... waiting ... waiting ...

The past two weeks have been filled with one big, fat, painful, never-ending, fill-in-the-blank WAIT! Holly is due any day and we've tried to just keep killing time as we wait for the little pup to be ready. To make matters worse, Holly is a never-wait-until-Christmas-to-open-her-presents type of girl ... so she's trying reeeeeallllly hard to be patient.

In the meantime, we'll just post some photos from the past two weeks.

And we can't forget the recipe of the week–from sis-in-law Amber Olsen:

VEGGIE-STUFFED MUSHROOMS

20 large (1 ½ to 2-inch diameter) mushrooms (about 1 pound)
½ cup broccoli, finely chopped
¼ cup carrot, finely chopped
1 TBL onion, finely chopped
1 cup seasoned croutons, crushed (about ½ cup)
½ cup (2 oz) shredded cheddar cheese
1/8 tsp salt
2 TBL butter or margarine, melted

Carefully cut out stem end of each mushroom. Reserve enough stems for ¼ cup chopped mushrooms. Place hollowed out mushroom caps onto glass pie dish or (small) casserole dish.

Croutons is where you need to be careful. I toasted some homemade wheat bread and crumpled it up with garlic salt and a little olive oil, then broiled briefly in the oven.

With reserved chopped mushrooms, add the remaining ingredients. Spoon mixture into caps and bake at 400 degrees for 15-20 minutes or until tops are lightly golden. Serve warm.

Chillin' on the tramp on a sunny (finally!) day.

Carnival games with the tots.

One is a basketball ... hard to tell.

Holly with some of her students from USU on the last day of class.

Happiest mom around on Mother's day... not the most comfortable, perhaps, but very happy.

Six days from the due date.

Olivia has a green thumb under that mud. She's a princess, but doesn't mind getting dirty!

Olivia's soccer team.