Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

The Last Days of May & First Days of June Monday June 13, 2011

Filed under: Daily Life,The Wife & Mother — The Professor @ 7:22 pm

I like to keep things chronological, but this post has been hanging out in my Drafts folder and I’m just going to post it.  Better late than never.

This was the week that summer REALLY arrived.  It is hot around here.  Bad hot.  The kind of hot that makes a long walk pretty unpleasant. Yuck.

As you can see from the collage, Bean has realized that it is possible (and fun!) to sit up in the crib.  Unfortunately, he frequently wakes himself up in the middle of the night this way.  We call it sleep sitting.  Getting an actual greeting and grins when you walk into his room in the morning is pretty cool.

On Wednesday night we had a Welcome Home party at church for our minister who has been on sabbatical for the last five months.  It was a fun opportunity to hang out at church and for Bean to play with his friend Norah.  The next night we met our other 2 Mom family friends after work, which meant yet another baby to play with.  Fun.

The weekend held wandering at the Farmers Market (Bean met Emily Saliers while we all perused local goat cheese!), music in the park, homemade pizza, church and late Sunday afternoon thunderstorms.

But….. I’ve saved the big news for last.  On Sunday June 5, the Bean started crawling.  The boy is on the move!


Watermelon-Tomato Gazpacho Wednesday June 1, 2011

Filed under: Food Glorious Food,The Chef — The Professor @ 1:04 pm

I’ve been really excited about soup lately.  This is a bit surprising as I have never been a soup person.  I always thought soup was boring.  During the last few years I’ve realized how much I’ve been missing.  Soup is not so boring.  But…… it’s hot outside and I still want soup.  What to do?  Well, cold soup of course.  We’ll see how it goes.


  • 6 cups roughly chopped seedless watermelon, divided
  • 3 cups roughly chopped tomatoes, divided
  • 1 shallot, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1/4 cup roughly chopped cilantro, divided
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth.
  2. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids.
  3. Cover and chill for at least 1 hour.
  4. Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl.
  5. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.