Tuesday, January 26, 2010

Another update!

Well, only about 6 weeks left until Penny arrives, which couldn't come any sooner... But we are enjoying the ride for sure. I am only experiencing minor discomfort in the ribs and legs, but nothing I can't handle. The main issue I have had is the constant movement coming from the little bugger on the inside. She just won't settle down!

Here is an extremely fashion forward picture Jeff snapped of me and Penny while we were doing dishes...

Here is our nursery (aka the corner of our bedroom) for Penny. Thanks to everyone for the lovely gifts and donations and loans to complete this look. (Thanks especially to Em and Ruby for lending us all her cute clothes! Both maternity and newborn) and as you can see, mom, the porta crib looks great. Now the quest is on to find a good deal on porta crib sheets! Yeesh!

Here is another dinner that Jeff whipped up. It was bacon wrapped chicken with lemon rissotto. My husband, the gourmet. I provided the toast and green beans... I usually make the dessert as well (;

Anyway, perhaps next time I update I will either be burstingly huge in my belly, or with child in hand! Wish us luck!

Wednesday, January 06, 2010

Disneyland here we come!

So, as some of you may know, Disney's big promotion this year is the "Give a Day, Get a Day" program, which you may have seen advertised by the Muppets on TV. Basically, give some service, get a free day at Disney! They are only giving it to the first million people to do so, so we thought we would get on it soon.

So we researched which project we would like to do, and settled on making some hygiene kits for a local community center. We made 5 adult kits and 5 children kits (good heavens, those things add up quickly!) which we were more than happy to do for a free day at Disneyland! So all we have to do now is drop them off, and the center confirms with Disney that we in fact did the project, and we have until Dec. 15 to hit up our favorite Disney Park. Hooray!

Anyway, everyone else should do it if they are planning a trip to So Cal this year! Just go to Disney's website, and it is an easy process to find something that suites your needs, as well as others!

Saturday, January 02, 2010

Who knew my husband was a gourmet.

Happy New Year one and all. I hope everyone had a fabulous 2009, and is looking forward to an even better 2010. We have been so joyously busy lately, getting ready for Penny to come in a little over 2 months, spending our days off at Mom's snuggling with Emily and KC's babies, and just trying to make it through this crazy college life. (It has been HEAVEN in Provo these past few weeks with all the students gone... it makes such the difference, not having to stop at EVERY SINGLE cross walk in Provo for 5 perfectly spaced people to leisurely cross the street, as well as having rambunctious parties late into the evenings with music blasting from their cars. /rant.)

Anyway, we were all so tired on New Years eve, that we had a quiet celebration with sparkling cider and watching the fireworks out the window of Mom's house. So yesterday on Jan. 1st, Jeff and I thought we would celebrate making it through this last year with some fine cuisine. Which happens to be one of my biggest goals for this year, is making new foods. Here is what we came up with after browsing the Foodnetwork website for a while:

Jeff made Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper jalapeno salsa (recipe courtesy of Bobby Flay). And it tasted even more amazing than it sounds. The filet mignon was cooked to perfection and melted in the mouth, and the goat cheese was the perfect contrast to the spicy pepper sauce on top. So fancy. I made some creamy mashed red potatoes, and some delicious Peaches and Cream Bread Pudding, which I have been craving since we watched some show on the food network with the most amazing bread pudding I had ever seen. This one was just as good, I am sure. I topped it off with some home made whipped cream, and that completed our feast.

Obviously we won't be eating Filet Mignon for every meal, but I am excited to see what other recipes we dip into this new year.