And he's off!

Development of the week. :)

Grandpa Porter's Photos & Photography 101

Last week my family was invited to a reception at Brattleboro Memorial Hospital (the hospital where I was born) :) in Brattleboro, VT because the hospital hung a display of enlargements of my great-grandfather Porter's photographs in their administration wing.   

My great-grandparents, Porter C. Thayer and Edith Webster Thayer, were photographers when photography was till somewhat of a novelty.  

They held a photography studio in Townsend, VT in the early 1900s and Grandpa Porter traveled (by horse-drawn cart) all around Southern Vermont capturing and preserving on camera images of rural life...working people, towns and landscapes.  

His photos are now quite well-known and have become an important piece of Vermont history.

If you stop at a General Store in Vermont today you are likely to find some black and white postcards with Grandpa Thayer's trademark white descriptions at the bottom of each picture.  His photos pop up all over the place.

This past year Brooks Memorial Library and the University of Vermont have been working together to digitize 1,250 of my great-grandfather's photos in order to preserve them, which I think is very exciting.

And the display at the hospital is an honor.  Here are some photos of the reception last week, courtesy of Bratteboro Memorial Hospital.

My Dad & his brother Bill, Porter's grandsons

 

Dad & Mom, Aunt Mary, Uncle Bill, my cousins Bill & Becky

So...with Grandpa Porter's photography skills on one side and Josh's photography skills on the other we're expecting great things from Knox in the photo realm...  (no pressure) :)

We've started his training early, check it out.  :)

Porter's Great Great Grandson, Photographer in Training

Donut Coma

Score!  Uncle Nick's here!

Uncles share lots of bites of their donuts. :)

One!

Five Years and First Steps

Five years ago, Josh and I set out on a new adventure, together.

We've lived in Chicago, we've lived in Nanchang and we've lived in Dallas.  We've been through exciting times together, scary times together, hilarious times together, stretching times together, sweet times together, and painful times together.

We've created a million happy memories.

We've both taught each other a lot...about ourselves, about God, about love, about forgiveness, about grace.

Five years ago today, God blessed me with a man who is ridiculously smart, gentle, adventurous, opinionated, funny, and kind.

God blessed me with a man who is just right for me.

I would marry him all over again today if I could...I love him more today than I did five years ago!  I can't wait to see what the next five years bring.

HAPPY ANNIVERSARY, Josh!  I love you!

Today, on our 5th anniversary, we are already embarking on another adventure.

It's called WALKING!!

Check it out, folks! :)

Italian Creme (Birthday) Cake by Josh

Whose husband would make them an Italian Creme Cake from scratch for their birthday?!

Umm, MINE!!!

I wish I could have shared a slice of my birthday cake with each of you, because it was SOOOO GOOOOD.

Beyond words.

Thank you, Josh, for making my birthday so special.

We originally fell in love with Italian Creme Cakes after trying the mini ones from our little neighborhood Italian deli, Jimmy's.  We love their cakes.

But let me tell you, Josh's cake left Jimmy's cake in the DUST.

I'm not joking. 

This was one of the moistest cakes I've ever eaten.  It's flavored with buttermilk and real vanilla, studded with shredded coconut and glazed pecans, and spiked with LOVE. :)

And the frosting?  Think cream cheese and more chopped glazed pecans.

Are you hungry yet?

I am!

Happy Birthday to me!!

It's a good thing I got new running shoes for my birthday. :)

Italian Creme (Birthday) Cake by Josh

Cake

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups white sugar
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/2 cup shortening
• 4 egg yolks
• 1 teaspoon vanilla extract
• 4 egg whites
• 2 cups all-purpose flour
• 1 (3.5 ounce) package flaked coconut
• 1 cup chopped glazed pecans

Frosting

• 1 1/2 packages cream cheese (12 oz total), softened
•  3/4 cup butter, softened
•  6 cups confectioners' sugar
• 1 1/2 teaspoon vanilla extract
• 1 cup chopped glazed pecans

1. Preheat oven to 325. Grease (well) three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. To make the Cream Cheese Frosting: Beat together cream cheese, butter, vanilla, and confectioners' sugar. Stir in pecans. Frost and fill cooled cake with cream cheese frosting.

Note:  The glazed pecans really make this cake extra special, but they did create a little problem when Josh was removing the cakes from their pans.  You can use plain pecans if this worries you...otherwise just grease your pans extra diligently, work carefully when removing the cakes, and don't worry if a little piece of the cake sticks to the pan.  Just glue it back on with frosting. :)

BIG fan of Daddy's cake!