Above she is 4 weeks (except the bath picture)
Well I’ve been pretty much missing to the world since February 7 due to the arrival of our sweet, perfect, beautiful, baby girl!
(*Note: Pinterest pictures of girls with perfect hair and makeup after delivering a baby are totally unrealistic. I was a sweaty, sobbing, but happy mess!)
She was 6 lbs 11 oz, 19.5 inches long, arrived 9 days early after only 4 hours of labor, 1 hour of which was spent speeding through sardine canyon, another hour in indescribable pain lamenting the fact that I hadn’t gotten to the hospital earlier because the nurses informed me that I was too far along to have an epidural, one hour of sweet relief when my doctor arrived and let me get the epidural even though I was dilated to an eight, and a half hour of pushing.
She surprised us by looking like her dad with dirty blonde/light brown hair, grey/blue eyes (that will probably change) and his facial features (particularly his mouth). We all thought my Puerto Rican genes would trump but I guess that’s not the case.
We are so happy and totally exhausted. Bringing a baby home from the hospital is probably the hardest thing I have ever done, aside from not bringing a baby home from the hospital. Weird how life puts things into perspective for you.
We are so in love with our little girl. She is two weeks old and already showing us personality. She’s a little feisty and a little stubborn, but she’s such an angel when she sleeps (usually a long stretch during the day that we wish she’d wake up for so she’d sleep more at night but she’s just too darling sleeping and cuddling to stir) that we can’t help but adore her!
(First attempt at a newborn photoshoot…not a fan…)
(Love the Afghan Bridget’s Great Grandma Elaine Crocheted, and a blanket my good friend Lindsay crocheted. Such generous and talented people who make great photo props! )
She’s growing WAY too fast already. She’s already gained over a lb, an inch, and she’s not so cutesy cuddly anymore. She loves to stretch her arms, legs, and even her fingers. She lifts up her head and even tries (unsuccessfully) to roll over.
Her family is all in love with her (sorry to any family who I didn’t get pictures of yet…)
Welcome to our family Bridget, we are so happy with you in our home!
I love the video put out by the church about the true gift of Christmas and I think it’s a great reminder to all of us that Christ is the reason for the season and the reason to celebrate.
I am so grateful for the Gift of Christmas. Here are just a few of the gifts I have received in my life this past year because of “the Gift”
The Gift of Healing-I don’t think one ever heals completely from the loss of a loved one but I have experienced so much healing in the past year and have been able to come to a place where I am feeling joy again. I know that without Christ this would not have been possible.
The Gift of Peace and Joy-When I became pregnant again I wasn’t sure I would be able to feel joy in a pregnancy again, it felt like I would only feel anxiety, and at first I did feel a lot of anxiety and even resentment about being pregnant again. That quickly changed and now I feel so much joy and happiness with every wiggle and kick. I am grateful that Christ has allowed me to feel the happiness and joy that comes from expecting again despite my negative experience before.
The Gift of Forever Family-This year was really special as I got to attend the lds temple with my sister and and my future sister-in-law. I am so glad that the temple allows families to be sealed together forever!!
So grateful for the Gift this Christmas Season. What Gifts has Christ given you that you are thankful for!?!
So when I made this I really had no intention of posting the recipe. I guess I just wasn’t overly confident that it would be very good. It was simple and quick and I thought it would be a pretty typical weeknight meal, nothing fancy, but boy was it was delicious.
We have an ABUNDANCE of spaghetti squash here in our home. We grew it last summer and the wonderful thing about squash is keep it in a dark, cool area, and it’s STILL good. I’m embarrassed to admit that this is the first thing I’ve made with it. Last summer I was rather pregnant and squash of any kind sounded pretty awful (as did anything else good for you, I subsisted on pop tarts and otter pops. yum.)
Anyway, this recipe totally changed my mind about spaghetti squash. I am now obsessed with it and want to eat it for every meal. Navajo tacos? How about Navajo Spaghetti Squash? Baked Potato Bar? How about Spaghetti Squash Bar? Tuna Noodle Casserole? How about Tuna Spaghetti Squash Casserole? Okay…that one may be taking it a little too far…but seriously. It’s good.
The reason I was surprised at how tasty this meal was is because it’s SIMPLE! (Mom, this is the recipe for you…it has 5 ingredients…salt and pepper don’t count…neither does olive oil). It’s a great meal when you want something quick, and will yield some yummy leftovers.
Let’s get cookin’.
Spaghetti Squash with Sausage and Kale
1 Spaghetti Squash
1 Tbsp Olive Oil
1 Small Onion
3 Cloves Garlic, minced
1/2 lb Country Sausage
1/2 bunch Kale, thinly chopped
Salt and Peppper tt
1. Preheat Oven to 375 degrees.
2. Cut Spaghetti Squash in Half and remove the seeds. (This is easier said than done, I think the easiest way is to cut off the top and bottom so you have a level surface to work with and then carefully saw through with a sharp knife).
3. Drizzle cut sides of spaghetti Squash halves with olive oil, rub it in evenly. Place squash cut side down on a cookie sheet and bake for 35-45 minutes until soft.
4. While Squash is cooking brown sausage in a large skillet over medium heat. When sausage is about halfway cooked, add the onion. When the sausage is cooked and the onion is soft, add the garlic and cook for about one minute.
5. Add the chopped kale and saute until it is lightly wilted.
6. When the squash is cooked, pull it apart with a fork. It should come out in strands that look like spaghetti. Salt and Pepper the squash to taste. Add the Squash to the sausage and kale mixture and heat through. If you want a pretty presentation, put the finished product back into one of the squash halves and serve.
Recipe adapted slightly from this recipe at simplyrecipes.com
So I am an absolute Asparagus LOVER. It definitely is up there with my favorite vegetables. Although who could REALLY have a favorite vegetable? If I absolutely had to choose it might be tomato, which is silly because I don’t LOVE raw tomatoes. But think of all of the foods we wouldn’t have without tomatoes. Ketchup. Pizza. I need those things in my life. Anyway. I digress. Asparagus.
If you happened to read my Menu Planning post, you would have seen Asparagus about a thousand times in the next month. That’s because the months of March and April are the only times this most delicious vegetable is affordable, So I have to get my fill.
For this recipe, I actually altered my favorite recipe for green beans by subbing steamed asparagus for steamed green beans. So good news, this recipe is diverse. Use it for asparagus now and in the summer when your green bean plants are going nuts (oh, I can’t wait for summer gardening, we have some adventures in stores that I can’t wait to share. Yes, I am twenty-four and I think gardening is an adventure….I’m a REAL party girl…)
This recipe combines shallots, butter, and pecans some of my other favorite things with delicious asparagus for a nice nutty, savory side dish. For those of you who don’t know a shallot is a small purple member of the onion family. It has thin layers which allow it to caramelize more quickly and it has a bit more of a delicate flavor. You may all know what they are, but I felt the need to share because the first time I saw it in a recipe I thought it was seafood and I was instantly grossed out (I am okay with seafood but there is definitely a time and a place). Anyway, I quickly learned that there is a difference between SHALLOTS and SCALLOPS. Woo. Now that we’ve gotten that out of the way, let’s get to the recipe.
Asparagus with Pecans and Shallots
1 lb Asparagus, trimmed
2 Tbsp Butter
1 Shallot, sliced
1/2 C pecans, chopped
Salt to taste
1. Steam or simmer asparagus until it’s crisp/tender. Don’t let it get too soft. I have a handy little microwave steamer that I like to use where it takes about 4 minutes, but I imagine on the stove it would be more like 7-8.
2. While Asparagus is steaming, Saute shallot in 1 tbsp of butter over medium heat until soft and lightly browned.
3. Once the shallots are browned, add pecans and toast for 1-2 minutes. Not too long as burned nuts don’t taste so good. Yes, I know this from experience.
4. Stir in asparagus, remaining butter, and salt to taste and cook until heated through. Can sub green beans or probably any number of green veggies for asparagus. Delicioso!
So we eat a LOT of soup around here. Soup is one of my favorite winter foods, it’s so easy to make, lasts for a week in the fridge, and around here is usually healthy and veggie loaded.
This soup is an adaptation of my Mom’s chicken noodle soup that I absolutely LOVED eating as a kid. See, this soup is CREAMY. I guess I was a food snob even as a child because I remember being served homemade chicken noodle soup by people other than my mother thinking what is this watery mess? Where’s the CREAM!!!?
Anyway, I decided to tweak my mom’s version a bit as hers calls for cream of chicken soup to thicken it, which I try to avoid in my cooking nowadays, no worries though. It’s still equally as easy and tastes equally delish. All you brothy/watery chicken noodle soup eaters will have something to look forward to with this recipe. I don’t think you’ll turn back.
Oh, and I’m going to do something annoying in this recipe and say salt “to taste.” Anyon
e hate this in recipes as much as I do? My favorite is when the recipe is for grilled chicken for example, and the recipe says salt to taste. How exactly do I do that? By taking a big chunk out of the raw chicken breast…because after it’s cooked it’s TOO LATE! Anyway, rant over. I added about 1 1/2 tsp of salt to this recipe, but fair warning, I’m a salt lover. I’d probably start at 1 tsp and go from there.
This recipe calls for another thing I hate, cooked chicken breast. I always want them to tell me HOW to cook it. How I cook it depends on the day my mood…sometimes if I’m really lazy I simmer it for about 20 minutes, other times I quickly saute/pan-fry it before shredding it. If you have leftover chicken that isn’t too strongly flavored that would do great in this as well I think!
Homemade Creamy Chicken Noodle Soup
3 C Chicken Broth
2 Tsp Chicken Granules or Base
2 C Chopped Celery
1/2 C Diced Onion
3 Cloves Fresh Garlic, Minced
1 Tbsp Olive Oil
3 C Cooked Egg Noodles
2 C Sliced Carrots
1/2 Cup unbleached all purpose flour
1/2 Cup COLD water
2 C Diced Cooked Chicken
Salt and Pepper TT
Heat chicken broth, granules or base, carrots, and celery over medium high heat until it comes to a boil. When it comes to a boil cover and reduce to a simmer.
Simmer until veggies are tender (about 20 minutes). Meanwhile, saute onion in olive oil until translucent. Add garlic and saute one more minute. Add onion/garlic mixture to the other veggies.
Whisk 1/2 cup of flour with 1/2 cup cold water until smooth. When the veggies are tender quickly whisk mixture into broth and veggies. Turn the heat up to medium and stir constantly until the mixture thickens to your liking.
Add cooked egg noodles, chicken, and salt and pepper to your liking. Serve with saltines or crusty artisan bread.