Tuesday, May 27, 2008

Oldacre Family Vacation 2008!

Finally, here are some pictures from our vacation in Seacrest, FL. We had so much fun!!! These pictures are in a funky order, sorry...

London, our surfer baby, at Ron Jon Surf Shop.

London enjoyed the pool so much! It was so much fun playing in the water with her.
Baby on the beach.

She really liked doing this.

Lily, Knox, London and Zeke on the beach.
She loved playing in the sand.
And equally as much, eating it!

She was making this squinting face all week!
We spend a lot of our non-water time hanging out in Rosemary Beach. Very cool place.
Taking a break with some play-time with Knox.

More in Rosemary Beach:

Tuesday, May 20, 2008

the tastiest, lowest fat banana oatmeal muffins ever.

First, London enjoying blueberries for the first time:

I am a big fan of banana nut bread. The recipe I often use calls for 1 cup of sugar and plenty of butter. You can imagine my skepticism when I found this recipe for banana oatmeal muffins and it lacked any presence of my most beloved spreadable condiment. But... this morning I had two ever-ripening bananas that refused to go to waste...so... I decided to give it a whirl...
I do hope you'll try this recipe yourself! These muffins are ever so tasty. Check out the nutrition facts at the bottom; you won't believe their tastiness!
I've included a picture. Not because they are necessarily attractive, but because I believe that most good recipes come with a picture! Bon appetite!

Banana Oatmeal Muffins

1 c. all-purpose flour

1 c. quick-cooking oats

1 T. baking powder

½ t. baking soda

¼ t. salt

1 t. ground cinnamon

1 large egg

1 c. low-fat buttermilk

1 c. chopped ripe banana

1/3 c. packed brown sugar

2 t. vegetable oil

1 t. vanilla extract

1 ½ t. bottled cinnamon sugar

1. Preheat oven to 425.

2. Combine flour, oats and next four ingredients in a bowl, stir well.

3. Combine egg and next three ingredients, stir well with a whisk. Add to flour mixture, stirring just until moist.

4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle batter evenly with cinnamon sugar.

5. Bake at 425 for 18 min. or until muffins spring back when touched lightly in center.

6. Remove muffins from pan immediately; place on wire rack.

Yield: 12 servings (serving size: 1 muffin).

Per serving: Cal. 130, Fat 2 g., Fiber 1.6 g.

Thursday, May 15, 2008

Happy Anniversary my Love!

Today is Jonathan and I's four year anniversary! I couldn't ask to have married a better guy. I am thankful for everyday I get to spend with him. I love you Jonathan!
Here is a picture of us at our rehearsal dinner on May 14, 2004.

And on our honeymoon in Jamaica...
I know it's been too long since I posted last! We've been pretty busy with fun summer stuff. We even went on our summer vacation! I'll post about that sometime soon hopefully.

Uncle Mike turned 26 on Tuesday. Here is London making a picture to send to him. He lives in Texas now!
London's first swim in our backyard swimming pool. She loved it!

London's first low-country boil!

You can sort of see one of her two new teeth in this picture.
Stretching before a jog one morning.

London post-jog. Notice the beautiful irises in our front yard!
London and Daddy's first 5K!