More baby pictures

We bundled Jackson up in this snow suit for his first walk at 6 days old. He definitely enjoyed his walk, the lull of the stroller, and being outside and enjoying fresh air.




This gown I put together with a sweet lady from work who is teaching me to sew, smock, shadow work, etc. Thankfully it fit Jackson just right! :)



Here are some more baby pictures of sweet Jackson. He doesn't like his baths, but you can tell he likes being all snuggled up in his bath towels!






I want to post some more pictures on here, but I can't figure out how to flip them from sideways to upright. Any tips from you blogging-pros?

I leave you with this delicious soup from Emily Gross' blog, and let me tell you, it is delicious and healthy!

Kale and White Bean Stew (from Food and Wine Magazine)

Combining two Portuguese favorites--kale-and-sausage soup and a bean, sausage, and tomato stew--makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.

Yield: 4
Ingredients

* 2 tablespoons cooking oil
* 1/4 pound mild or hot sausages, casings removed
* 2 onions, chopped
* 3 cloves garlic, minced
* 1 pound kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts) (I bought frozen kale at Whole Foods)
* 3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
* 1 1/4 teaspoons salt
* 1/2 teaspoon fresh-ground black pepper
* 4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

Preparation

1. In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

2. Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.

3. Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.