Where has the time flown? My little baby isn’t so little anymore. She’s ten months and now that she’s finally gotten mobile, she’s intent on exploring as much of her world as she can. I’m glad she’s still a peanut though… (17 lbs, 27 inches long). She’ll can still be my baby for awhile longer.
Could you explain this ridiculous flower on my head?
Posted in family, kids, time
May and June are full of birthdays and other celebrations. Jeremy’s 8th birthday came first, then Taylor’s 11th, and Katrina’s 13th birthday. I often feel like all I’m doing is making birthday cakes and cupcakes for a month. Fortunately Katrina has taken an interest in cake decorating, so she helped out with that. Anyone else share this experience: There’s a party with their friends from school, a celebration with our own family on the actual birthday, and some years (like this one) I had an extended family birthday party. After all, Katrina turned 13 – our first teenager! To round things up we celebrated Fathers Day with Scott on a beautiful summer Sunday afternoon!
Katrina and Taylor’s family party
The babies had fun
Taylor, birthday boy
Eliza, eight months old
First Father’s Day gift!
I am so thankful for this man :) The kids just love their dad and he loves them right back!
A couple weeks ago we went to Lancaster PA and met up with my parents and Irene, Nic, Mike and Juliet, for a two day vacation. The weather was awesome, great for sightseeing and shopping, and we could even sit outside at night. We loved our hotel. It had a nice pool, an outdoor patio and an outdoor basketball court (which made my kids very happy). While we hung out and chatted they amused themselves and got rid of some energy. It was nice to be able to celebrate several birthdays with yummy cupcakes (courtesy of Irene), and chocolate cake. Great memories were made which is the point of family vacations isn’t it?
My baby is over six months already! Imagine growing eight inches in 6 months (she’s 27 inches long) and gaining nine pounds (14 1/2 lbs now). No wonder babies feed a lot!
We’re getting into a rythm these days, and understanding each other along the way. She likes routine, needs her naps, not too much excitement, rather nurse than eat solids, and mommy is best, but siblings who entertain are great too. I feel younger and older at the same time. Younger because I’m immersed in the baby/toddler stage of life. Older because I have an almost teenager, and I’ve got too much to do and not enough energy or time to think of getting it all done!
I’m trying to savor this baby stage before it slips away.
We had a wonderful warm spell last weekend which pushed spring a little further along. So despite the frigid temperatures today, we can take heart. The forsythia’s are blooming, and the magnoias are spreading their perfume.
It’s been great getting outside and cleaning up the yard, pruning bushes and planning for the season ahead of us. It looks like my little vegetable patch (which we plan to expand this year) has been taken over by an interested ten year old. Hurray! That is just fine with me. After he added the finished compost and tilled the soil, he planted lettuce seeds. Spring must be around the corner!
Eating outside for the first time this year is the ultimate sign spring is coming. It may be a couple weeks before we can enjoy a meal on our porch again, but at least now we remember that simple pleasure.
How is Spring showing her face in your parts?
I was feeling gourmet-ish and had a lot of different ingredients in the house, so I found an omelet recipe on Allrecipes.com. My DH loves omelets! I tweaked it to make the best omelet I have ever made. It was worth chopping a little bit of this and that, and assembling all the ingredients. It wasn’t heavy like a lot of omelets are. I think the fresh veggies, minimal cheese and cooking it in a small amount of oil helped to keep it light. This recipe makes one big omelet which can serve two adults, especially if you have a salad or something on the side.
1 tbsp parmesan cheese
1 tbsp shredded cheddar cheese
1/4 tsp salt
1/8 tsp red pepper flakes
1/8 tsp garlic powder
1/8 tsp ground nutmeg
1/8 tsp ground black pepper
1/2 tsp olive oil
1/2 cup sliced mushrooms
1/4 cup diced green onion
2 tbsp finely chopped red bell pepper
1 cup chopped fresh spinach
1/2 cup diced fresh tomato
2-3 tbsp chopped sundried tomato (optional)
1)Beat eggs in a small bowl. Mix in Parmesan cheese, cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
2)Heat oil in large non stick skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper till tender, about five minutes. Places spinach in skillet and cook until just wilted. Stir in diced tomato till warmed. Remove cooked vegetables. Clean the skillet out with a paper towel. Pour in egg mixture. Begin to cook, and then add vegetables evenly over top. As egg begins to set, lift the edges to allow the uncooked egg mixture to flow underneath. This allows all the egg to cook without over browning the bottom of the omelet. Once all the egg mixture is set (about ten minutes), flip one half onto the other half so that all the vegetables are in the middle layer of the omelet and it looks like a half circle. Cut in half and serve yourself and a friend.