The story.... Ever since Luke was born (2007), Michael and I have wanted another baby. I had an issue at Luke's delivery via c-section that might not allow us to have another one (basically it's called a uterine window & after healing would increase my chanes of reoccurrence and potential inability to carry the baby to a healthy term). We weren't ready anytime soon... We had our hands full with two toddler boys! We didnt linger much on it until 2009 we met with doctors & had semi-unclear advice. We pursued other appointments, lots of prayer and looked into adoption for the next two years. In january of 2012, we were ready to make our decision. We went away for a weekend to seek clarity & pray. There is no way to describe what happened that weekend... Except we totally felt God's presence & peace. We decided that week to move forward with having a biological child. February 7, I found out I was pregnant! I was excited, shocked & scared. We meet with my OB and they seem somewhat optimistic saying things like "there are possibe risks, but I don't think they are likely." I was filled with hope. At 13 week ultrasound a different doctor, my new high risk dr, was telling me to prepare for hospital bed rest at 24 weeks. We were deflated, but we planned on it. We found out in May, we were having a another boy! Ultrasounds have been going as planned & things are looking as good as they can. We hit 23, then 24 and for three weeks the was little change in the thinning of my scar. We were hopeful yet again.
Thursday, July 12, 2012
Thursday, January 12, 2012
I love to try new recipes. Unfortunately, the resto f my family really doesn't! This is one of the best I've tried in a while, so I wanted to share it with you...
Baked Barley Risotto With Butternut Squash
Serves 4 Hands-On Time: 20m
Total Time: 50m
Ingredients
2 tablespoons olive oil
1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
1 onion, finely chopped
kosher salt and black pepper
1 cup pearl barley
1/2 cup dry white wine
3 cups low-sodium vegetable broth
5 ounces baby spinach
1/2 cup grated Parmesan (2 ounces), plus more for serving
1 tablespoon unsalted butter
Directions
Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.
Saturday, November 12, 2011
packed full fall
the "bad guys"
Jacob LOVED playing soccer this year!
Disney on Ice
Tuesday, October 11, 2011
summer time
The boys learned to swim this summer and we really enjoyed the pool. I think it's the first time in a while that I've been sad to see summer go. We enjoyed the lake a few times too and made a trip to the beach. These are pictures of Jacob & Luke with their cousins.
