Saturday, April 23, 2011

Baby Blanket Update

I finally finished the baby blanket I was making for Cameronn and Baby Lily! And just in time, Lily was born on Good Friday. A few weeks early, but she is healthy and cute! I have only seen pictures, but everybody says this is true!

I really liked this pattern. Super cute and pretty easy.

Now to start a blanket for our baby! I already have the yarn, just need to download the pattern!


Friday, April 22, 2011

It's A.......


We decided to use a cake to reveal what we're having (Thanks Gail for the wonderful idea!) and it was so much fun! Not only did our families not know, neither did Eli and I. :) I love that we were able to find out all together. We managed to get almost everyone either on the phone or there in person. Kinda chaotic, but still fun!

The cake, thanks to Amanda Cook.

I love my parent's faces in these pictures!

It's blue!!!!

Baby Aiden Liam's first presents (from Grandma & Grandpa Rushing)

Can't believe we're actually having a boy! That is what I secretly wanted all along and we got him! September cannot get here soon enough!

I do have ultrasound pictures, but not on a cd, so I don't if I'll be able to post any. But Baby Aiden looks perfectly healthy and is definitely a BOY!

Monday, April 11, 2011

Brinner: Everyone's Favorite Meal!

(breakfast for dinner)

The classic meal, how can you not like it? Blueberry waffles, eggs, bacon and hash browns! All homemade, which of course makes it healthier, right? I like to think so. :)

Oh, don't forget the Arnold Palmer! Makes me feel very summery.

I have never made hash browns from scratch before, so I turned to my hand dandy helper, Google! Found this excellent recipe and really enjoyed it. I do love hash browns!

Hash Browns

1/4 tsp. salt
3 medium potatoes (1lb)
3 Tbsp. butter
1/8 tsp. pepper

Peel potatoes and coarsely shred them, makes about 3 cups. Rinse shredded potatoes and dry well with paper towel (or one of those cool salad spinners!) Combine the potatoes, salt and pepper. Melt butter in large skillet over medium heat. Using a spatula, pat potato mixture into skillet, reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp. Cut into 4 wedges and turn. Cook another 8-10 minutes or until golden and potatoes are cooked.

The only problem I had was that the hash browns were a bit soggy, but either A) I didn't dry them off well enough, B) not enough potatoes to the amount of butter used, or C) my skillet wasn't big enough, therefore the mixture was too thick and couldn't cook properly. I think next time I make these I will split it up and make 2 batches. Hopefully that solves the problem!

God Bless,

Monday, April 4, 2011

Taco Soup!

I absolutely love this dinner! Not only is it super yummy, and hopefully pretty healthy, but it also makes a lot of food! Well, for a family of 2 1/2 people it does! :)

Some of the ingredients needed.

Taco Soup

1lb. ground beef (I used ground deer)
1/4 cup chopped onion
1 1/2 cup water
16 oz. tomatoes
16 oz. kidney beans (I throw in whatever I have)
8 oz. tomato sauce
2 Tbsp. taco seasoning
1 avocade
Sliced olives (optional)
grated cheese (optional also!)
corn chips (or rice is also really good with this soup)
sour cream

Cook beef and onion until browned. Add water, undrained tomatoes, undrained beans, tomato sauce, seasoning and olives. Simmer, covered, for 15 minutes. Top with avocado, cheese, sour cream and chips!

Here's what it looks like while simmering.

And the finished product! Enjoy!