First there was this.
(you could tell from the beginning which was the boy and which the girl…Abel always had a bigger nose and a receding hairline)
And before I knew it, this was happening.
And then, faster than a blink, it’s like this
I may have gone rather overboard on the sugar and butter and carbs part of things, but I can blame the twins for that. It was their idea. And since they were born on St. David’s Day, I always always make them Welsh cakes, and sometimes I take bad pictures of them.
And of course there are always daffs. It is St. David’s Day, you know.
And for the next morning, unfrosted cinnamon rolls, until Donn went to the store and came home with powdered sugar. I do know how to make my own (an advantage to having lived overseas), but I prefer not to.
Who is St. David? Patron saint of Wales, of course. You should eat Welsh cakes and have daffodils on his day (1 March), and if you’re really going to be authentic, eat/wear a leek. I don’t usually go that far.
7 comments
March 4, 2013 at 10:43 pm
Kit
Happy Birthday to Isa and Abel! Very impressed with your Welsh cakes and cinnamon rolls – have you got a recipe for the Welsh cakes? I’ve never made them and they look good!
March 4, 2013 at 11:48 pm
Nan (@wrathofmom)
Happy belated birthday!
Wear a leek?! Erm. No thanks. That’s okay.
March 5, 2013 at 6:02 am
Loretta
Awwww, I loved this post! Happy Ilsa and Abel’s birthday to all of you–and now I want to make Welsh cakes and celebrate St David’s day every year Although I’m not a leek fan, so I’d have to modify that too. (Probably could do it if I hadn’t ruined myself with an attempted leek diet a few years back. I have never recovered.) So glad you’re back in my life–even if it’s mostly blogs and Facebook.
March 5, 2013 at 8:25 am
LIB
A&I were SO ADORABLE as babies (they’re adorable as teenagers, too). Show us more pictures as they come available.
At the risk of making your readers who aren’t in this area jealous, I can attest to the yumminess of the Welsh cakes. Alas, I did not get to sample the cinnamon rolls-they look wonderful.
March 5, 2013 at 9:15 am
Nicole
Happy birthday to them! 16! That seems so grown up, can’t believe I’ll be there one day.
March 10, 2013 at 9:10 am
Louise
OK, how do you make powdered sugar?
March 22, 2013 at 2:37 pm
planetnomad
Louise, you put normal granulated sugar in the blender. Makes a bit of mess but works in a pinch. I believe you also add a bit of cornstarch or cornflour, whichever you call it.