halloween 2014

October 31st, 2014


happy halloween

October 31st, 2014

the swim that “almost was”

October 22nd, 2014

Thanks to Gregg for the video of the “swim that almost was”.  :)

we aren’t in bermuda anymore, toto

October 16th, 2014


Dinner at the Swizzle Inn.




Kristy, Dan and Matt off to do their practice swim.


Kristy, Matt and Dan post practice swim.

Just to let everyone know, we are safe and sound…back home.  Unfortunately, Matt’s swim was cancelled due to Tropical Storm/Hurricane Fay, but he was able to do some open water swimming.  I keep telling him it just means we have to go back next year!  :)


first day of school 2014

September 2nd, 2014





lemon poppyseed muffins

August 17th, 2014

Lemon Poppy Seed Muffins By Chloe Coscarelli
Makes 14 muffins
Make-Ahead Tip:
Muffins can be made in advance and frozen for up to 1 month. Thaw and apply icing before serving.

Muffin Ingredients
2 cups all-purpose flour*
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup canola oil
¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum

Icing Ingredients
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest
To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.

Recipe courtesy of Kimberly. As found here.

(more) beach week 2014

July 30th, 2014

Beach reading, binoculars, crab catching and (sea) kayaking.





beach week 2014

July 29th, 2014










going for gold

July 26th, 2014

It’s been a whirlwind summer (I’m planning on an end-of-summer post), but our family was initiated in the swim team family this year. Haven was just in the advanced juniors, so she didn’t compete, but she really loved being a part of a team and getting better at swimming. So much so that last weekend she swam 13 laps (650 meters) all by herself one Sunday. When I asked what she was going to do now that swim team was over she said “practice laps”.

Tonight was the end of year party…we didn’t stay long…but were there long enough for her to score her trophy.

I see more swim team in our future.




last day of school

June 13th, 2014



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