Our Little Lincoln

Our baby was born on April 10! Baby came right on time, that was our due date. We weren't sure if we were having a boy or a girl...turns out, Baby was a boy! We named him Lincoln Avery...

Check out Lincoln's very own blog Lincoln's Log

1 + 1 = 3

We were so excited to tell our friends and family about Baby and I wanted a fun, unique way to tell them. I have a friend who has a photography business, so I contacted her and asked her if she would take some photos for us. This is the photo we used to tell our families...

We put them in an 8 x 10 frame, wrapped them in a box and handed it to our family to open. It was so fun, and nerve wracking, to see their faces. We knew everyone would be beyond happy and excited for us, but I was still so nervous I could have screamed...especially with my parents. My mom was actually hilarious and kind of didn't understand it at first, haha. She was looking at it for a minute and then my dad looked up at us and said, "So you're pregnant?" Once I said, "yep" my mom freaked out...in a good way! It was just too funny that she didn't really get it at first : ) She has been waiting so long for us to decide to have kids that she kind of thought we were messing with her and joking at first...like I would ever be THAT mean?!

Must Have Monday: Cloth Diapers

We are planning on cloth diapering Baby so a Must Have Monday: Cloth Diapers is fitting : )

I can't wait to pick some of these up!

Owls one size pocket diaper by BabyRooSlings

cloth diaper cover by ZooKiecrafts

Newborn organic cloth diaper by browncowcotton

Fitted organic cloth diaper by PoppyFields Shop

One size AI2 by WeePeaOriginals

Small fitted diaper by henandchickcloth

Snap or velcro one size by GreenBeansDiapers

Fitted flannel by handsewnbyme

It's been too long...

So much has happened since the last time I wrote! I have been so busy lately with both jobs and the new house...not even the one we were originally planning to buy...long story there. I'll leave that one for another day! The BIG announcement I want to make today is...

WE ARE 

We are actually VERY pregnant...due April 10th actually! SO EXCITED!! 

Not long after getting that WONDERFUL result on the test we went out to eat and Bob and I both got this in our fortune cookies: 

How perfect?!?! 

We are not finding out if Baby is a boy or girl. I love the idea of being surprised : ) We have picked out names for both genders in preparation...

Boy: Lincoln Avery, calling him Linc for short

Girl: Lumen Nova, calling her LuLu or Lu for short

I can't wait to find out if we'll have a little baby LuLu or a little Linc around the house! 

I'll have more to share later, but I just wanted to write quick and share our exciting news!

Spinach Walnut Penne Pasta

Spinach Walnut Penne Pasta

INGREDIENTS

2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
2 cups dry multigrain penne pasta, uncooked
2 tablespoons Fleischmann's® Made with Olive Oil Spread
1 pkg (6 oz each) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese

DIRECTIONS

Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.

**AMAZING! I actually make it without the walnuts and I didn't have Parm cheese and it was really good with colby jack cheese**

Hunger Games Series...

My current book obsession...

I am on the third book at the moment. 

I can't wait for the movie to come out too!

New obsession...

I have jumped on the bandwagon and become obsessed with Pinterest!

It's just so much fun to look at everyone's pins and one can find so many GREAT ideas!

Eat Your Veggies: Broccoli Trees With Creamy White-Bean Dip

Ingredients:
2 pounds broccoli, cut into 1 1/2 inch-wide spears
1 garlic clove
1 (19oz) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2oz), drained and gently rinsed
2 1/2 Tbsp fresh lemon juice
1 Tbsp EVOO
1/4 tsp ground cumin
pinch of cayenne


Blanch broccoli in a pot of boiling salted water, uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towl to dry. Broccoli will still be crisp.


With motor of a food processor running, drop garlic through feed tube and process until finely choppe. Add remaining ingredients (except broccoli) and 1/2 tsp salt and puree until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.


Recipe from www.epicurious.com

Eat Your Veggies: Caramelized Shallot & Sage Mashed Potatoes

Ingredients: 


Batch of "perfect mashed potatoes" (recipe at bottom)

2 Tbsp olive oil

2 cups thinly sliced shallots

1 tsp chopped fresh sage
1 Tbsp white balsamic vinegar
2 tsp sugar
Salt

Prepare perfect mashed potatoes. Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; saute until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

Perfect Mashed Potatoes


Ingredients: 


2 pounds Yukon Gold or russet potatoes (unpeeled)
1/2 cup whole milk
1/4 cup butter (1/2 stick)


Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring  occasionally.


Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add wamr milk and stir until completely absorbed. Season with salt.

Eat Your Veggies: Winter Squash Souffle

Being vegetarian I love introducing people to new foods that they wouldn't usually try on their own.

I hope to test this recipe out soon and see if it needs to be shared with my friends and family!

Ingredients Needed:

3 Tbsp unsalted butter, plus additional for greasing

3 Tbsp all purpose flour

1 ½ cups whole milk

1 12oz package frozen winter squash puree, thawed

1 cup coarsely grated Swiss cheese (¼ lb)

1 Tbsp packed brown sugar

¾ tsp salt, or to taste

¼ tsp cayenne

¾ tsp freshly grated nutmeg

3 large egg yolkd

4 large egg whites

Generously butter a 2-quart shallow ceramic or glass baking dish.

Put oven rack in middle position and preheat oven to 425°F.

Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.

Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

This recipe is from Epicurious.com

Roasted Parsnips and Butternut Squash...Yum!

Ingredients:

1 ¼ lbs parsnips, peeled

1 ¼ lbs butternut squash, peeled, halved lengthwise, and seeded

Rounded ¼ tsp salt

¼ tap black pepper

3 Tbsp EVOO

1 garlic clove, halved

12 Kalamata olives, pitted and cut lengthwise into slivers

1 Tbsp coarsely chopped fresh flat-leaf parsley

Put oven rack in upper third of oven and preheat to 475 degrees. Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, and then cut slices into wedges. Toss vegetables with salt, pepper, and 1 ½ Tbsp oil, then spread in 1 layer in a large shallow baking pan. Roast turning occasionally, until veggies are tender and browned, about 20-25 minutes.

While vegetables are roasting, heat remaining 1 ½ Tbsp oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat. When vegetables are done roasting, remove garlic from oil, discard garlic, and toss vegetables with garlic oil, olives, and parsley.

Bob and I made this as our contribution to dinner at his grandma’s house for both Thanksgiving and Christmas this year. We didn’t use the olives though…I think they’re icky! It was super easy to make and was super duper yummy!

We were slacking a little on Christmas day though and completely spaced that we had to make it so about an hour before we were supposed to be at their house! We were rushing to peel and chop everything to make it! …oops. 

love.

This is one of my favorite pictures.

I was snuggled up on the couch, enjoying some coffee and a good book and Gidgey decided to come read with me...she rarely sits with me, so this was a special treat : )

Wordless Wednesday: Pretty Decorations @ Work...okay, okay I didn't actually take it today!

Honey Pumpkin Muffins

I was able to get two batches of the honey pumpkin muffins done tonight!

The first batch I followed the recipe and they turned out kinda eh. I thought that they needed a little more flavor so I decided to add some pumpkin pie spice to the second batch.  I started making the second batch and realize that I, in fact, did not have enough canned pumpkin! ...oops. I just lessened the amounts of everything a little and added the pumpkin pie spice. They turned out much better than the first ones, for sure! the recipe is from the 100 Best Cupcake Recipes book.

It was pretty funny...I took the first bite of one and thought, "omg, this is awful!" I then remembered that they are MUFFINS and not cupcakes!!! Haha. I'm so used to making cupcakes that my brain was confused when it wasn't sweet! The same thing happened when Bob tasted one. He was like, "I think it needs some sugar or something." I had to remind him it was a muffin and he said, "ohhh!!!! Then I think it's really good!" Lol. In my opinion they definitely need to be consumed with butter. It was okay without butter, but was really good with butter!

Time off = baking ...I hope!

I found this recipe in a cupcake book I received for Christmas.

I only work one job most of this week so I'll have some time to make them!

Holiday treats.

I made these cuties to bring to work last week...

How fun, right?!

Attn All Readers

Everyone should read this book...

Must Have Monday: Sweet Tooth

I have had an insatiable sweet tooth lately. 

I thought I would share that with you! 

Check out these sweet tooth inspired creations from Etsy.

Super cute sign from clevor1

I don't know that I could ever wear this tooth necklace from claysweetdeco, 

but I'm sure someone could pull it off!

If I used phone covers, I would so use this one from bitterSWEET12

I just love this photo from katierosephotos

This shirt from emandsprout is just too fun!

I may just have to get this! It's so true!

Go check it out at PaisleyMonday

Lastly, I just had to throw this (kinda creepy) funny one in here from SundayMorningSoaps

Attn All Readers

If you haven't read this book, you should.

Yum. Yum. Yummity Yum!

Super simple, yet amazing butternut squash soup recipe...

Butternut Squash Soup
1 3lb butternut squash, peeled and cubed
3 Tbsp olive oil
3 tsp salt
pinch of pepper
1 Tbsp butter
1 large yellow onion, chopped
3 stalks celery, chopped
1 Tbsp chopped sage
6 cups veggie stock

In a large bowl, toss squash with 2 Tbsp olive oil, 2 tsp salt & pinch of pepper. Place squash in a baking dish and roast for 15 minutes-turn over and roast an additional 15 minutes, or until caramelized. 

In a large pan, heat butter & 1 Tbsp olive oil over medium heat. Add onion, celery and sage-saute until translucent. Add stock & squash. Bring to a boil. Lower heat and simmer for 30 minutes. Blend with blender stick or in batches in a blender. If using a blender allow soup to cool slightly before blending.

I had actually posted about this soup once before, but never posted the recipe! So I HAD to share it so you can enjoy the deliciousness too!