random love

I took this picture last summer and it is now one of my favorites. This is Nathaniel...observing, taking it all in, just chillin. Lately, I've been doing the watching. Seeing my boy grow up and marvelling at how wonderful he is...and how challenging he can be too. Yesterday we went to school and registered for Kindergarten. Another step out of my arms and into the world. I am
excited for him...to see the friends he will make, the lessons he will learn. He will be a good friend to many, will easily play what another will suggest and will be attentive and eager to learn.
Another wonderful quality that I have been enjoying recently are his random compliments. The past few weeks Andrew and I have been hearing lots of "Mommy, you're the best mommy in the whole world!" "Daddy, you're the best daddy in the whole world and outer space!" "Mommy I still love you, even when you yell." And this morning...I was blowdrying my hair when I sensed that Jesse was into something. I came out to find him at the kitchen table with the milk bag pulled out of the milk container. Luckily the milk bag wasn't completely full. As I calmly took the milk bag out of Jesse's hand, Nathaniel sat watching everything and said "Mommy, you are beautiful!" What a boy! I love you so much Nathaniel.

And this morning while Nathaniel was at preschool and Abigail was having another sick day (although I took her to school before lunch so she wouldn't miss her Dance-a-thon) Jesse was playing with the bubbles in the sink. Then he discovered a fly that was buzzing around our window. He was so excited. It is certainly not normal to see flies in February. But it had come out of hibernation with our spring like temperatures today. Winter will return tomorrow and then byebye fly.

Nathaniel and I were busy making these tasty treats this afternoon. Most of them will go to Andrew's work potluck tomorrow, but I did save a few for us tomorrow. These are super easy and quick. My neighbour Martha gave me this recipe.

Toffee Crunch Chocolate Bars

Base

1 1/2 cups all purpose flour

3/4 cup packed brown sugar

3/4 cup butter

Topping

1 can sweetened condensed milk (I used the low fat kind today and it turned out fine)

2 tbsp butter

1 1/2 cups semi sweet chocolate chips

1 pkg (200g) SKOR toffee bits

1. Preheat oven to 350 F. Grease a 13 by 9 baking pan.

2. Base: Combine flour and brown sugar. Cut in butter until mixture is crumbly. Press evenly in prepared pan. Bake for 15-20 minutes or until light golden.

3. Topping: Heat sweetened condensed milk and butter in heavy saucepan over medium-low heat, stirring constantly, for 5-10 minutes, or until thickened. Spread over baked base. Bake 12-15 minutes longer, or until golden.

4. Sprinkle chocolate chips evenly on top. Return to oven and bake 2-3 minutes longer, or until chocolate is soft and shiny. Remove from oven. Spread chocolate evenly. Sprinkle SKOR toffee bits on top, pressing lightly into chocolate. Cool completely. If necessary, chill to set chocolate before cutting into bars.