Archive | family

happy birthday, adam!

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oh man, it’s hard to believe that it’s already been a year since my little dude was born! i still remember the day we brought him into this world as if it were yesterday. but here we are, celebrating our little one-year-old boy. i’ve never been one to get into party-planning, i hate celebrating my own birthday, and even decided to forgo a baby shower before adam was born. but obviously, i changed my tune when it came to celebrating the big number one! i still wanted to keep things simple, but i also wanted it to be special. so after much hemming and hawing, i decided to rent a cute little cottage in the mountains for the weekend, so we could have a few days to celebrate. my mom and sister came with me and we made all of the decorations by hand. and on the big day, we served tacos hot off the grill, and i decorated a bunch of tiny cakes just for the occasion. we sang happy birthday, and adam cried when everyone applauded, but quickly changed his tune when we gave him his smash cake, which he very delicately broke into. and when it was time to open presents, he squealed with delight over each and every gift. it really was a great show. i am so happy that it went off without a hitch, we survived the stress of it all, and were able to enjoy celebrating adam’s first year with family. so here’s to many more birthdays to come!

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family recipes: tamales

one of our longest-standing holiday traditions is for the whole family to get together to make a big batch of tamales for christmas. in fact, i can’t even imagine a christmas without warm tamales on the table. the process for making them can be pretty labor intensive, so i’m sharing an abbreviated version for the latest post in my family recipe series. you can make the masa from scratch, but i usually just buy it already prepared from the local panaderia. and when it comes to fillings, there really are no rules. i’m sharing this classic vegetarian version because it’s simple and tasty, but the options are limitless. you could try adding potatoes, pumpkin, corn, or carrots. and when it comes to meat, i usually prepare a pork filling with a red chile sauce.

chile and cheese tamales yields about 6 dozen

corn husks soaked in water until soft
15 lbs masa preparada
2 lbs jack cheese cut into strips
roasted anaheim chiles with the skin, stem, and seeds removed
green chile sauce (you can make your own or simply buy a canned variety from the grocery store from brands like herdez or hatch)

the best way to do this is to convince a few friends or family members to join in, then gather all of the prepared ingredients in a little assembly line! with a butter knife or thin spatula, you’re going to spread a thin, even layer of masa across the smooth side of the corn husk about 1/4″ thick, leaving a couple of inches on one end. this is kind of hard to describe with just words, so i have added plenty of photos to illustrate what this looks like. then, add your filling. in this case, we place the stick of cheese inside the chile, then top it off with a spoonful of green chile sauce. then wrap it up like a little burrito, folding up the bottom end to seal it. this is not the only way to wrap tamales, but this is the way we do it in our family. some people cut strips of corn husks and use them to tie off one or both ends. it’s really up to you.  from there, place the tamale upright in a steamer pot. once you’ve filled the pot, put them on a low boil to steam for about 1.5 hours. you’ll know they’re ready when the masa becomes slightly firm to the touch.




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making memories

over the weekend, we made the first of our annual trips to the christmas tree farm as a family. which was really just a glorified trip to the petting zoo. adam doesn’t care about christmas trees or presents, and he’s absolutely terrified of the man in a santa costume, but he can not get enough of the petting zoo.

i know he’s too young to remember these moments, but i certainly won’t forget them any time soon. and it’s really got me thinking about all of the family traditions we will get to create together over the years. oh man, parenthood has turned me into a big ol’ sappy mess! insert happy crying emoji here.

adam is wearing the most adorable cat shirt that we received as a gift from electric collective, a handmade cycling cap from niko’s naptime, sweater by neige , and osh kosh jeans.



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family recipes: mexican hot chocolate

i’m kinda cheating with this latest post in my family recipe series because even though we grew up drinking mexican hot chocolate, we never actually made it from scratch. our real “recipe” would normally consist of buying up a box of abuelita from the grocery store, chopping up a few cubes, and whisking it into some warm milk in a saucepan. there’s absolutely nothing wrong with doing just that, but over the weekend, my sister and i decided to try out our own “healthy” rendition of this childhood favorite.

“healthy” mexican hot chocolate

2 cups milk or milk-alternative of your choice
2 – 3 tablespoons raw cacao powder*
2 – 3 tablespoons maple syrup or agave
1 teaspoon vanilla extract
1 teaspoon cinnamon
a pinch of sea salt

simply pour all of the ingredients into a saucepan on medium heat and whisk until warm! for this recipe, i really like using an almond/coconut milk blend, but if you wanted something really rich and creamy, then go for whole milk. we also tried adding various other spices beyond just cinnamon, but found that if you start adding things like nutmeg and cloves, it really starts to taste more like pumpkin spice. that’s not necessarily a bad thing, but after tinkering with the recipe quite a bit, i personally prefer to keep it simple.

*a note about the cacao: we tried this with unsweetened bakers cocoa and it just did not taste like the mexican hot chocolate we grew up drinking. i think that using real, raw cacao powder (or nibs that have been ground to a powder in a food processor) is the most important element of this recipe. it’s what will give you that strong, slightly bitter flavor that is associated with the drink.

oh, and i think i may have cancelled out the healthy part of this recipe but adding a big dollop of homemade whipped cream. you gotta live a little, right?

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a scene from last week

i caught a few snapshots of adam with his great-grandparents when they came over for albondigas last week! it is such a special treat to be able to watch him interact with them, he really does have a special bond with them.


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family recipes: albondigas soup

it’s the time of year to celebrate family, so i’ve decided to share some of my favorite family recipes for the month of december. i grew up on mexican food, with all of the recipes being handed down from generation to generation on my mother’s side. and as soon as the weather gets chilly, we all start craving a pot of caldo (soup) to warm our bones. albondigas (meatball) soup is one of my ultimate comfort foods. in fact, after adam was born earlier this year, i asked my mom make a giant pot for me, and it was literally the only thing i ate for at least a week after i got home from the hospital. i just didn’t have the stomach for anything else. she would serve me a warm bowl of soup with a rolled up tortilla, and i would be in heaven.

last week was grey and rainy, so it was the perfect time for us to practice our family recipe. my sister and i made a big pot of soup under my grandmother’s supervision so that we could share the recipe with you. mind you, this is a recipe that we’ve all committed to memory, we eyeball the measurements for all the ingredients, and each of us tweaks the recipe to our own personal taste. there really are no rules, especially when it comes to making soup! i’m offering you the base for how we make it in our family, but feel free to add or subtract whatever ingredients you prefer.

albondigas soup

for the meatballs

1 1/2 lbs ground beef
1 egg
1/4 cup brown rice
1/2 cup chopped onion
1/4 cup chopped mint
garlic salt, pepper, and cumin to taste

for the soup

1/2 cup chopped onion
1/2 cup rice
1 tbsp crushed garlic
cumin to taste
3 cups vegetable stock
3 cups of water
1 small can of tomato sauce
2 cups cubed red or yellow potatoes
1 cup chopped celery
1 cup chopped carrots
green beans or any other vegetable you prefer!

garnish (to taste)

cilantro
green onions, chopped
oregano

after prepping all of your veggies and meatballs, coat the bottom of a large pot with a thin layer of olive oil. saute onions until translucent, then add crushed garlic and saute for another minute before adding the cumin. finishe sauteing for another minute, then add the vegetable stock, water, and tomato sauce, and bring to a boil.

once the soup is boiling, carefully drop in the meatballs. let boil for about a minute before adding in the vegetables. reduce heat and allow the soup to simmer until all of the ingredients are tender, about 30 minutes.

serve with cilantro, green onions, and oregano to taste. then warm a tortilla and enjoy!






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at the apple orchard

we’re spending time with family for the holiday, so i thought it would be fitting to leave these here. some photos from a recent trip we took to the apple orchards in oak glen. adam’s great-grandpa proudly held him in his arms and showed him around. we ate apple cider donuts and drank warm apple cider, and got to watch adam as he squealed in delight over the animals at the petting zoo. and funnily enough, we didn’t get any pictures of apples!

adam is wearing: hat handmade by niko’s naptime, american apparel baseball tee, gap sweatpants, old navy sneakers


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adam’s apple

as much fun as i’ve had keeping a record of weekly adam photos, i think i’ve finally decided to move on from the rigid structure of it. especially now that the holidays are here and we’ve been documenting all of our activities with so much fervor! so from now on, i’ll just be posting without the constraints of a week-by-week numerical structure, and will just be sharing some of my favorite photos as we go along. i’ve never been good about following “the rules,” even when i set them for myself!

so here’s the latest photo of my little guy at 9 months. i can’t even keep track of how many weeks old he is anymore! on this particular day, we took a quick drive up to snow line orchard in oak glen to enjoy some fall weather and bundle up in sweaters. adam isn’t quite old enough to go apple picking, but he did get a kick out of his teeny tiny apple!

wearing: unisex bandit in hazel grey courtesy of petite soul, hello onesie courtesy of hello apparel, weathered brown handmade moccs courtesy of freshly picked.

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adam: 33 weeks

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i usually post my photos of adam over the weekend, but i was so busy the past couple of days that i wasn’t able to get to the computer! so here is a belated photo of my little dude at 33 weeks, decked out in autumnal hues in celebration of the season. it’s still too warm for all this layering, but we usually go out on early morning walks, so i take advantage of the opportunity to bundle him up before the chill burns off. that’s just what we do in california, we wear sweaters purely for the novelty of it!

he’s also sporting a silly little face courtesy of all those new teeth he’s been growing. he’s always chewing on his lip or making some other silly contortion as he gets used to his new chompers.

wearing: pact organic cotton trail stripe bodysuit and pants with matching trail stripe socks courtesy of pact, and a gap cardigan and knit beanie.

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