showered

Its such a wonderful thing being able to see your sister fall in love, get in engaged, and plan a wedding!
Snapping a few pictures just before the guests arrive! In case you are wondering, yes, the punch is even tastier than it looks....it was divine!
One of our really wonderful family friends (actually its my sister's good friend from when they worked as Interior Designers together, but seems to be a friend to everyone in the family) arranged all the flowers and even had a few small ones as give-a-ways for prizes with the games. I am in awe of some of the talent this woman has!
Their engagement pictures turned out so well, I think Camille will have a hard time choosing one to send with the invites.

After all is said and done...the bride with the bow bouquet! Now look on the TV below....I video recorded Josh for a Q & A. For every answer of his that Camille got wrong, she had to chew a piece of bubble gum. It was a lot of fun to see her guess wrong, and have a huge wad of gum in her mouth!! The guests loved seeing him on the big screen!
I am so excited to see this girl tie the knot. It will be such a special day for them both!

Peach Muffins with a Pecan Crumb Toppping

So, these were soooooo delicious, and hit my sweet craving spot, I just had to share yet another recipe. I will update on the pregnancy soon. I've been trying to keep myself pre-occupied after a tough weekend. Since my limits are many, the one limit is NOT in the kitchen!

{Peach Muffins with a Pecan Crumb Topping}

Recipe: Emeril Lagasse....BAM!

• 2 cups finely chopping fresh/frozen peaches. *I used my canned peaches, and they were just as yummy!
• 1 1/4 cups sugar, divided
• 1/2 cup butter, room temp.
• 2 eggs
• 1 1/2 cups milk
• 3 1/2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt

Pecan Crumb Topping:

• 1/2 cup flour
• 1 /4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons cold butter

Directions:

Preheat oven to 400 degrees F. Lightly Grease 24 muffin cups.

Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. *I completely skipped this part because I used my canned peaches, and I also left out the 1/2 cup sugar.

Mix in electric mixer with paddle, cream butter and 3/4 cup sugar until smooth and pale in color, about 3 minutes. Add the eggs, beat until fluffy, about 2 minutes. In a bowl, combine the flour, baking powder, and salt. Alternately adde the flour mixture and milk, being careful not to over mix. Fold in the peaches. Spoon 1/4 filling into each prepared muffin cup. In a small bowl, combine the remainging flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixure. Sprinkle 1 tablspoon of the crumb mixture over each muffin cup. Bake for 15-20 minutes or until golden brown. Serve with warm butter....yum!

Canned Peaches

What do you do with all these peaches? Well.......
Blanch them so the skins just slide off.....Bryanna was my lifesaver during this process. She peeled at least half, if not more, of all the peaches. Love this girl. she's my sweet helper in the kitchen!
Look at her cute little fingers, she did such a fantastic job. And let me tell you, she was begging to help. There was zero coaxing with this job!

I have to share a new found secret to keeping the fruit from oxidizing, two words.......... FRESH FRUIT. Its a powder in the form of ascorbic acid and vitamin C. Sprinkle it on your fruit, and it stops the browning. Why is it that I find out about this in my research and not hearing it from a friend or even my mom (who apparently knew about this when I was so excited I found this I had to call and tell her???) I wished I would have known about this last year when I first started canning. Oh well, can and learn!
After I sliced and pitted all of them (and I regret not taking a picture of the mound of beautiful sliced peaches I had, but my left hand was waterlogged and right hand was numb from slicing), they went into the quart size jars along with some lite syrup and then into my ginormous pot to finish the canning process.
Don't they make for such pretty eye candy?
This was definintely a labor of love. I am looking forward to eating these delicious peaches all winter long!! I've already made some peach muffins from them!! Recipe to come!

Curse of the Curls

Most mornings, my sweet little Bryanna wakes up to her hair looking like a wild and crazy jungle girl. Its beautiful when its tame, untangled and her locks are in place. But the challenge of almost every morning is getting her hair brushed. This girl can get herself ready in the morning, except for the hair. We are working on that one. And I do feel for her. Unless we get it wet, its a bear to brush. Lately when we finally get it all brushed out she says to me, "Mom, Look how long my hair is!!" It is actually pretty long when it is straight, but then it curls up and becomes shoulder length again. This kids just wants long straight hair, and I'm afraid she's not getting it, ever. If only we were all happy and content with what we were given! I get stopped in the grocery store, at the park, practically anywhere by strangers who admire her blond locks. They think I've curled her hair for some special occasion and ask what the big day is for. Some times I just go with it so I don't have to explain why her hair is gorgeous for no reason! If she only knew the envy most people have for her hair, maybe she would appreciate it a little more. Too bad you always want what you don't have!

And for this silly boy, he's my little snuggler, cuddle bug and still gives me a kiss when I beg for one. He is content to just sit on my lap and do nothing, or let me tickle him to pieces and blow bubbles on his little belly (my favorite!) These two kiddos are the best at playing together while we are home just hanging out. That's what I've been doing for the past 6 weeks anyway with my new limited lifestyle.

There are advantages to a slower pace. My house is getting more organized, my laundry is always done and caught up, the dishes are always done, and the floor is kept, swept and clean. My fall decor is all out and looking fantastically spooky. And one more thing to add, my appetite has been cut in half, partly from the nausea and partly because I just can't exercise anymore. I'm not complaining, I'm actually happy about the loss of appetite, especially if I can't get my body moving and sweating, I don't want to pile on the pounds.

I've hit the 12 week mark, which is big for me. In the very beginning, it was getting through to the next week and hoping the baby was still going strong. Then it was getting to the 12th week in my mind that would seal the fate of the baby. Well, not much has changed, the risks are still around, but the best news is the baby is growing and getting bigger than the blood clot, so everyday I'm getting away from the reality of another miscarriage. I have been feeling optimistic and that's all a mother can do anyway. So here's to hitting 3 months!

Left-over Baked Potato Soup

On Sunday, I had my family over for Mark's birthday dinner, and I fixed baked potatoes to go with the chili. I had lots of baked potatoes left-over and there was no way our little family could have eaten them all! I usually never know what to do with leftover baked potatoes, and they get thrown away because of it. But I'm so happy I found this recipe on line! I changed a few things, because of what I have/didn't have in my pantry. It was smooth, creamy, and melted in your mouth and I'll definitely make this one again. I served it with french bread as well, this was a good soup for dipping your bread in it!

Left-over Baked Potato Soup

• 3 Tbs. butter
• 1 1/2 cups finely diced celery (or you can use a sweet onion or leeks)
• 1 Tbs garlic
• 6 cups chicken stock
• 4 Large or 8 medium-small leftover baked potatoes, halved, pulp scooped out and put through a ricer **I don't have a ricer, so I put it into my blender
• 1 1/2 cups milk
• 1/2 cup sour cream
• 1/2 cup freshly grated Parmesan
• salt to taste (up to 2 tsp)
• 1 tsp freshly ground pepper
• 1/4 cup minced chives

In a large sauce pot, over medium-high heat melt the butter and add the celery and garlic. Cook over medium heat until they are translucent. Add the stock and whisk to combine.

In a separate bowl, whisk together the riced potatoes, milk, sour cream, and grated Parmesan. **I put all these ingredients into the blender b/c I don't have a ricer. It did the job just fine. Add this mixture to the soup, stirring constantly. Season with salt and pepper. Ladle into bowls and garnish with chives.

Don't know what to do with your leftover baked potatoes? Now you do!!!!!!!!!

Chili {Easy Gourmet Style}

I have tried a few different Chili recipes, and this is by far, our favorite!
Plus its super tasty to me while I'm pregnant. I have found my appetite hard to please these days, its difficult to think of what to eat when NOTHING sounds good.

I got this recipe from my mom last fall. And she got this recipe from the chef at Williams-Sonoma, (with a few extra ingredients)...so you know its good! And seriously, I've made this recipe probably 8 times in the last 12 months!

Chili {Easy Gourmet Style}

• 1 finely chopped sweet onion
• 1 1/2 Tbs minced garlic
• 2 lbs ground turkey
• 1 Tbs chili powder
• Red Williams Sonoma Chili Starter (I only used it once and b/c I haven't been back to WS in a while, I substitute 1-2 cans of tomato sauce, and a Lawry's chili seasoning packet, and we can't tell the difference)
• 1 can tomato sauce (in addition to the chili starter or substitute starter)
• 2 cans Bushes Chili beans
• 2 cans dark red Kidney beans, drained and rinsed
• 3 Tbs brown sugar
• 1 Tbs cocoa powder
• 1/2 tsp canned jalapeno peppers (according to desired heat)
• 1 big handful of cheddar cheese
• 1 chopped red onion
• sour cream

Saute the onions, garlic and brown the ground turkey in a large skillet on medium-high heat. When half-way cooked (about 10 minutes) add the chili powder and cook til meat is no longer pink. (I like to drain the juice before it is added to the crock pot). In a Crock pot, add the chili starter or substitute starter, tomato sauce, Bushes Chili beans, kidney beans, brown sugar, cocoa powder and jalapeno. Mix well. Add the cooked turkey/onions/garlic to the crock pot, and incorporate well. Cook on low for 3-4 hours. Add cheddar cheese just before serving and stir well. In garnish bowls, set out red onion and sour cream for guests to add to their chili bowl, if they so wish.

And what's a fabulous chili without fabulous cornbread???????

Cornbread {more than just cornmeal & water}

• 1 package of Marie Calendar's cornbread
• 1 can creamed corn
• 2 Tbs sour cream
• 1 hand full of cheddar cheese

Mix all together and bake according to directions in a greased 9x13 glass pan. (I think its 350 for 45 min. but you'll have to check on the package) This cornbread is packed with flavor and extremely moist, you can't go wrong with this side dish.

Butternut Squash Soup

This is my all-time favorite homemade, soup, from scratch, that I love to make when autumn rolls around. It takes some work, but, boy, is it worth it!! Plus its low-fat and low in calories! This soup has a smooth and creamy texture, just like it's name {Butternut} and rich in flavor, however the very best part is, there is no cream involved! The trick is in the blender! I collected this recipe while I was a junior attending Utah State (Go Aggies!!) and I'm soooo happy I passed it on to my mom when I discovered this gem. Since getting married and moving around, I happened to lose my copy. So thanks to mom for keeping it tucked away safe, I went to her recipe book again today.

Butternut Squash Soup

• 3 Tbsp butter
• 2 large sweet onions
• 1 Tbsp curry powder
• 2 large butternut squash or 3 lbs, peeled, seeded, and cut into 1 1/2 inch chunks
• 2 cans chicken broth
• 1/2 tsp salt
• 2 1/4 cups water

Directions:

Melt 2 Tbsp of butter over medium-high heat. Add onions and satee for 20 minutes until golden and tender.

While the onions are softening, that's when I peel, seed and chop the butternut squash. Its pretty labor intensive because the squash isn't soft in the least bit, but it has an incredible flavor that is well worth the effort.

Once onions are tender, add the curry powder and rest of butter. Cook for 1 minute.



Add everything else and heat to boiling. *chef's note* Once I put the liquid in the pot and the squash isn't covered, I usually add more of both the broth and water til its almost all the way covered. You don't want tons of liquid in it otherwise it gets too watery.

After you bring it to a boil, reduce heat to low. Cover and simmer soup til squash is tender, about 25 minutes.

Then put into blender or food processor and liquify on low speed til smooth and creamy. You'll have to blend in batches.

And enjoy fall in a bowl!

week 11

Has it really only been 11 weeks into this pregnancy? It feels twice as long as it really is. Regardless how slow the time seems to be going, its wonderful to see the baby doing well and no new issues, the old ones are still lurking about. His arms and legs grew super long (comparatively speaking...I mean how long can they really be right about now? At least they don't look like stubs!) And he measured two days bigger than normal, so quite the growth spurt this past week. Because there is nothing new, I can wait two weeks to go back to the doctor!




On to other news, I am proud to say that my little Maddox is fully and completely potty trained, with accidents few and far between! This last week, he has made leaps and bounds. I've been potty training him the entire summer, and he has done a great job, but regressed every time we went on vacation (which was a bummer, but the beach was well worth it both times!) He made a trip to the pediatrician a few weeks ago because his eczema had gotten out of hand. I feel bad for the him because it stings and itches and it makes him especially crabby. The doctor said he'd most likely have it all through his childhood but would eventually grow out of it. So for now, we are putting cortisone cream on with some aquaphor twice a day (who knows for how long we have to do it!).


Another happening this week was our garage/my car got broken into Tuesday night. The thieves took my cell phone (of all things), my radar detector and our $400 pressure washer that was sitting in our garage. If anything makes my blood boil, its dishonest, nAsTy, crooked, disgusting (...you get the idea...) people who have no respect for others or themselves. So I have a new phone now, but lost all my contacts...all of my wonderful old and new friends & relatives, phone numbers that I need very much! So to replace them, PLEASE, please, PLEASE email me your phone numbers, so I can stay in contact with you. Whoever took my phone I hope feels at least a tinge of guilt (if not now, eventually...one day) and wants to apologize, because its such a pain in my neck!! It would make me feel better anyway.

If the culprit is reading this, I want my things back. And to everyone else reading this, email me your phone number!

my man

Happy Birthday to the....

...best daddy...he's always playing with the kids, spending lots of quality time with them. The kids just LOVE their daddy! Last night we gave mark his presents to him, and they were clothes, so he gave us a very fun and entertaining fashion show!! Thanks honey!

...best hubby...he's alwas putting me first and I can't thank him enough. He's been extra attentive during this pregnancy and I don't think I'd be able to make it if it weren't for all his help with the kids and around the house.

...my best friend...we have the best conversation, and we alway seem to get each other laughing and giggling hysterically. Isn't that what a best friend is for? Thanks for all the great laughs and silly moments that truly make it a blast to be married to my best friend.

Doesn't he get to have the coolest birthdate ever today? 09/09/09.

Last night we celebrated early, and went to dinner at bootlegger (yummo!) and then we went and both got massages (...hey, he needed some moral support getting a massage). I felt like a million bucks when I woke up this morning. I think I need a massage every night!

Happy Birthday Mark!