courtesy of my favorite instagram account

Today, we celebrated 35 years of Mister Babe Elliott Baker, the most lovely human of all.

Actually, the celebration started Friday, with a leisurely date night. Just the two of us, we enjoyed an incredible meal, found this great jacket for the birthday boy, and caught a very late showing of Wolf of Wall Street. Even though I slept for more than two of the three hour film, it was our first trip to the movie theatre since 2012 and I loved every second of it. Plus, I’d already seen it (I’d like the thank the Academy for that one) so a nap on the lap of my love was pretty much perfection.

In spite of yesterday’s royal SNAFU, we managed to get ourselves good and ready to have this baby by finally ordering all the supplies for the home birth. The nesting hormones have kicked in at full throttle, and I’d have reorganized my entire house if it weren’t for this foot of mine. Why oh why did I have to break my foot? I’m still searching for the lesson in this one, though I have my theories.

We had intended to go to the museum today, but learned last minute that it is closed this week for installation! Instead, we spent the day having spontaneous adventures that included donuts for brunch, and you just can’t go wrong when your day starts with donuts, am I right? The kids and I made sure the guest of honor felt positively spoiled, and I mean, I couldn’t have had a better time if it were my own birthday. Which is convenient, seeing as today is my half-birthday.

Isn’t that cute?



I posted this photo to Instagram and had a recipe request. And since it’s pretty much the most perfect snack for a hot and lazy summer day like today, I’m more than happy to oblige.


1 1/2 cups all purpose flour
1/4 cup whole wheat flour
2 tsp baking powder
1 tsp sea salt
1/4 cup extra virgin olive oil
3/4 cup water


2 small avocados
sea salt + fresh black pepper
red chili flakes

In a mixing bowl, sift together dry ingredients. Make a well and add the oil and water. Using a large flexible spatula, combine the mixture until it forms an elastic dough. Turn out onto a lightly floured surface, and knead until pliable and spongy. Roll the dough out to desired thickness and place directly on a preheated grill. Cook on both sides for 2-3 minutes each, until cooked through.

After cooling slightly, top with mashed avocado, season with salt and pepper, sprinkle with red chili flakes, and devour immediately.