Category Archives: Photo

Griffin, Photo

Almost 15

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I was just thinking about this kid this morning, as I lay in Oliver’s bed to wake him up (he likes to snuggle awake, which I will take as long as possible). I adore Griffin as an almost 15 year old, and I continue to be amazed at the person he is becoming. He is remarkable in all ways, and I love growing with him. I have no desire for him to be little again.

Except.

I do desire to be the mom I am now to the kid he was then. I know so much more than I did then about myself, about children, about life. I want to scoop that little boy up and let his little head fit perfectly into the space between my neck and my shoulder and whisper to him: I love you. I love you. I love you.

Facebook memory from 2011 of Griffin discovering his pockets.
Photo

A Bit of Culture

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We spent a fabulous day exploring the Hirshhorn Museum on the National Mall. We were wowed by sculptures by Simone Leigh, Yayoi Kusama, and Rodin. We also explored other worlds through an exhibit of contemporary Chinese photography, Laurie Anderson’s “Four Talks,” Mark Bradford’s 400-foot long “Picket’s Charge,” and John Akomfrah’s “Purple.” And food trucks. Obviously.

Andrew, Griffin, Maggie, Oliver, Photo, Sarah

Thanksgiving 2023

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Pam and Jeff joined us for the feast. We grilled the turkey on the green egg. It came out well, but I may have been over-enthusiastic with the apple wood chips—the smoke flavor was intense.

Besides the turkey, the menu included mashed potatoes, stuffing, cranberry sauce, green beans, and Dick’s Buried Treasure. (The latter is a delicious Stocco tradition consisting of yams, canned pineapple, and dollops of cranberry sauce.) Dessert was Sarah’s pumpkin pie and Andrew’s cheesecake.

While we were prepping the meal, the kids asked what everyone’s favorite Thanksgiving food was and what we were thankful for this year. Then they created custom place cards for each of us.💖

Grilling notes for next time:

  • 300-325° on the grill is perfect
  • Use fresh lump charcoal (the smaller chunks at the bottom of the bag interfere with airflow)
  • Cooking time is faster than in an oven at the same temperature. The Green Egg estimates seemed spot-on. (We started our 17 lb. bird at 11:15 and it was done just after 2:30.)
  • Skip the smoking chips next time. I think the basic grill flavor will be enough.
  • The drippings were very dark and smoky too, which made the gravy a bit too powerful. Might be better without the wood chips. Clean the grate beforehand so none of the old char falls into the drip pan.