I have put off the task of helping Jack to learn to feed himself with actual silverware. I knew it would be a mess. Turns out, it is messy, but not that bad so far. We’ve started with oatmeal. He is so impressed with himself when he accomplishes the difficult task of scooping out some oatmeal, and getting it all the way to his mouth without dropping...

I’ve been doing LOTS of blog reading lately, and I really enjoy reading good content in a well-designed blog. However, there are several things that make it easy for me to decide never to come back: Put blinky ads on the blog. Anywhere. For that matter, fill up all blank space on the screen with ads, so that I have a hard time even finding your...

Do you like my new hairdo? It’s just like Daddy’s Mark recently ordered a Russian Ushanka hat to wear on cold mornings on his mile hike from his car to the giant Chase building he works in. It took a while to get here since it came all the way from somewhere in Siberia. It’s made from rabbit fur, so it is very, very warm. I guess if you...

I got an e-mail today saying someone had tried to go to the RBC website, and had gotten this message: URGENT CONTACT REQUIRED If you are the owner of the web site: rbctoday.com Please fill out the form below and continue to the next page. At first I thought that someone had hijacked the site, so I logged into the FTP server, and sure enough the site was gone.  We...

I love shortbread, but I don’t think I had ever had it made with oatmeal.  I’ve made this twice now- it’s nice because there are only a few ingredients. This recipe is from Taste of Home‘s Quick Cooking magazine: 1 cup butter (softened) 3/4 cup sugar 1-1/2 cups all-purpose flour 1-1/2 cups quick cooking oats 3/4 teaspoon of salt In a mixing...