
Wednesday, May 13, 2009
Thoughts on my pregnancy

Sunday, April 19, 2009
Our busy weekend
Saturday, we went on the boat. I love my husband for supporting me and my obsession with my childhood boat. We brought a family from our ward and spent the afternoon cruising around. The kids went on the tube and Nick skied (and did really well)! It was a little cooler than I thought it would be, but it was a great day and I'm really glad we went out there.
Saturday night, Nick packed up Grant and headed down to Bakersfield. Sunday, Grant, Nick, and his dad and brother went to Fabulous Fords at Knott's Berry Farm in LA. It was nice to have Saturday night off and a night of completely uninterrupted sleep, but I miss Grant and Nick and am anxiously waiting for them to get home (about 3 more hours).
Saturday, April 4, 2009
What happens when you leave Dad alone with the baby at a BBQ place?
A BIG FAT MESS!! I went to the bathroom and came back to find my child had been helping himself to BBQ sauce while Daddy was having a conversation with his grandma. He'd caught Grant with it right before I got back, but not before the little cup of sauce was emptied all over Grant. He was pretty proud of himself. He even licked his lips, but the camera wasn't fast enough to catch that one. What a mess!
Downloaded pictures
Visiting with Grandpa Ron in Bakersfield while we were there visiting Grandma in the hospital. She had meningitis, and it was nasty, but she's all better now. Thank goodness! Happy Valentine's day for us!
Visiting with great-Grandpa Joe in Roseville. It was a fun trip -- we played Wii with Great Grandma and Gramps. Grandma is better than me at the table tilt game on Wii-fit.
With Grant's new mobility, he ends up sleeping in the strangest positions. I think he's actually on his knees in this picture.
Grant's first time on a swing. He wasn't quite sure what to think about it-- he pretty much just hung out, no smiles, no cries.
Diet Inspiration
So, it's been about 8 weeks and I've lost about a pound a week, unofficially on weight watchers. It's a slow but I'm doing good sticking to it (at least until the doughnuts and brownies I had today). My ultimate goal will be a loss of 30-35 pounds. I wasn't going to tell anyone I was doing it, but maybe I'll stick to it better if people are asking how it's going... anything to make me be good.
My college roommate and I on move-in day, September, 2000. I think this is the picture I should glue to my fridge. I was so thin (and tan too!) I also loved this haircut. This is the goal.
Monday, March 9, 2009
Having Fun!
We've noticed that after a certain point, the more tired he his, the happier he gets. Most of the time, he is Mr. Serious, although he laughs often for Daddy.
Grant loves to play with Lily, well, at least her tail and her collar. If she doesn't like it, she'll either get up and move, or kiss him until he stops.
Sunday, March 8, 2009
This week's recipes
The first I made because our friends were coming over for dinner and she is a vegetarian. It was totally different than anything I'd made before, but good for what it was.
Easy Mashed Potato and Vegetable Enchiladas (thanks allrecipes.com)
INGREDIENTS
1 head broccoli, cut into florets
8 ounces whole button mushrooms (I used bell pepper instead)
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes (I used potato pearls)
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Recipe #2: Lemon Rosemary chicken with vegetables (Thanks Sara) -- I liked the flavor of the chicken but not the lemony potatoes.
Boil 1 lb of red potatoes and 1/2 pound carrots for 5 minutes.
Fry 4 chicken breast filets in 1 TB of oil for 5 minutes/side.
Add veggies to pan and add: 1/4 c lemon juice, 2 TB fresh rosemary, 1 TB honey, 1/4 t pepper, 1/2 t lemon zest, and cook for 5 more minutes.

