Praise our good and gracious God!
Here's our first ultrasound picture at 10 weeks.
It's been a strange journey for us. We prayed and prayed that God would prepare us for the next season of life- whether that meant another baby, another miscarriage, or trouble getting pregnant. We trusted in His plan but at the same time wanted to be careful with our hearts. Thankfully, we had no problems, but that doesn't mean we've forgotten what it's like to walk through that hard season. Our hearts are much more compassionate to families who struggle, and we're thankful for that.
With the last pregnancy, I bought a journal for the baby the day we found out, and wrote in it even after we had lost Oliver. I wanted to write in journals for all of my children and give it to them at a special moment in their adult life- a wedding, graduation, or some other significant time. This time, I finally bought the journal a couple of weeks ago and it sits unopened in my sewing room. I'm not sure why. Maybe it's harder to invest yourself completely when you're afraid...or at least aware that sometimes God's plans don't guarantee that there won't be pain and sadness.
However, we are really excited. We've been telling lots of friends and coworkers and we're looking forward to the next season. I'm feeling MUCH better. This summer the couch, ginger ale, saltines and my ice cream bucket were my best friends. (Or maybe worst enemies!) I tried to remind myself that I was thankful to be feeling so sick because it meant that things were progressing as they should. :)
On a MUCH lighter note, if you know my mother at all, you know she's a food goddess. I love reading the recipes she posts on her blog and I admire her sense of adventure in the kitchen. She's been that way as long as I can remember and I'm thankful for the variety of foods she introduced us to as children. My brother and I are some of the best foodies in the business- we love to eat and we're both becoming very fond of our own kitchen creations.
Today Nate and I decorated the house for fall. With that came old CD's that reminded us of fall, and some good cookin' in the kitchen. This afternoon I made these blueberry muffins from a William Sonoma cookbook I inherited upon marrying Nate. (He came with a WONDERFUL selection of beautiful William Sonoma cookbooks)!!!
Ingredients:
For the topping:
1/4 c. all-purpose flour
2 Tbsp. each granulated sugar and firmly packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp cold unsalted butter, cut into small pieces
For the Muffins:
7 Tbsp. unsalted butter, room temp.
3/4 c. granulated sugar
2 large eggs
2 1/4 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 1/2 tsp. vanilla extract
1 1/2 cups fresh blueberries (I used 2 cups frozen- measured wrong! :)
Preheat oven to 375 degrees. Grease 12 standard muffin cups.
Mix topping and set aside.
With electric mixer, cream butter and granulated sugar. Add eggs and blend.
In another bowl, combine dry ingredients.
Add dry mixture to sugar, eggs and butter in 2 batches, alternating with milk and vanilla. Batter might be lumpy. Fold in blueberries. Don't over mix.
Spoon into muffin cups. Bake 20-25 minutes. Let cool for 5 minutes before transferring to wire rack.
YUM!!!
I've just pulled a tater-tot casserole out of the oven for supper. I was telling Nate the story of how Grandma D. used to let me put the tots on top when she made it. I was always so careful to make a perfect pinwheel in her round baking dish. :) What fun memories.
I've got to run. Check my facebook for photos of the Colorado trip- and maybe I'll get some up here soon. And if you're lucky, maybe a belly photo in a couple of weeks. :)
