Monday, June 18, 2012

My eggo is prego!

Nate and I are thrilled to announce that we are PREGNANT with our first child!!!!

I took a home pregnancy tested on April 19th and got a very faint second line but since I had used a cheap test, I decided to buy a First Response Early Results to confirm. I tested again on April 20th and got a definite second line just in time for my 31st bday party. Tested again over the next few days and got positives on other brands and digital pregnancy tests. I made an appointment for Monday April 23 to confirm and get blood work done. My betas(HCG) were 239.4 at 3weeks6days(normal 5-50 for 3weeks) and my progesterone was 24.5(over 10 is good).  My second betas were 12,195 at 5weeks and my beta levels are tripling. My due date is NEW YEARS DAY 2013.

My first OBGYN appointment was May 9th(6 weeks 1 day). They found the baby and it had a heartbeat I could see and hear. They also found what they thought was a twin that didn’t have a heartbeat; I think it was just the yolk sac cause from different angels it was round. The baby measured exactly 6 weeks 1 day.YAY!
My second OBGYN appointment was May 24th (8 weeks 2 days). The baby had a heartbeat of 175 and measured exactly 8 weeks and 2 days. Nate got to come with me this time and he said it made it more real to see the baby on the monitor. :)
8w2d (It wouldn't let me turn the picture) :(
This morning I had a Nuchal Translucency Screening done at 11weeks 6days to check the baby for birth defects. I have a low risk for birth defects and it was cool to watch the baby dance around on the ultrasound.

My third OBGYN appointment is June 27th (13 weeks 1 day). I will post more pictures after. =D  

Monday, August 22, 2011

Recipes for my soups, berry cheesecake and a pear almondine tart. :)

Italian Sausage Soup

1 pound spicy Italian sausage
1 clove garlic, minced
1 (32oz) box of low sodium beef broth
1 (14.5oz) can Italian-style stewed tomatoes
2 carrots sliced
1 can kidney beans
1 can pinto beans
2 zucchini cubed
2 cups spinach - packed, rinsed and stems cut off

In a stockpot or Dutch oven, brown sausage with garlic on medium heat. Stir in broth, tomatoes, and carrots. Cover and simmer 15 minutes.

Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready when the spinach leaves wilt.

Chicken Tortilla Soup

Olive oil
1 bay leaf
1/2 white, yellow or brown onion
3 sticks of celery chopped
3 carrots chopped
3 red potatoes diced
1 red bell pepper diced
1 green bell pepper diced
1 zucchini quartered then sliced
1 can mexican style stewed tomatoes
1 large can chicken broth low sodium
1 small can green chili diced
hot sauce

garnish for the soup:
1 avocado cut into slices
tortilla chips

Place a little EVOO in the bottom of a big stock pot over medium heat, add bay leaf, white onion, celery, carrots and red potatoes and cook for five minutes. Stir every few minutes.

Once the onions become transparent add the red & green bell pepper, italian squash, stewed tomatoes, chicken broth and green chili. Add a little parsley, dill and hot sauce and cook until potatoes, celery and carrots are soft.

Fish out the bay leaf and discard. Ladle out some soup into bowls and top with avacado, chesse and crush tortilla chips.

Chili Soup

1 pound lean ground beef
1/2 onion chopped
pepper and salt
1 can pinto beans
1 can kidney beans
1 can chili beans
1 can stewed tomatoes
1 can green chili diced
hot sauce
chili powder

Brown beef with onion, salt and pepper in a stock pot over medium heat. Add stewed tomatoes, green chili, pinto, kidney and chili beans with juices. Season with hot sauce, chili powder and paprika until beans are fully cooked.

This soup pairs well with corn bread.

Vegetable soup

Olive oil
1/2 onion
salt & pepper
1 bay leaf
3 carrots sliced
3 celery stocks sliced
3 red potatoes
1 large can of chicken broth low sodium
1 cup frozen peas

Please a little EVOO in a stock pot over medium heat, add onion, salt, pepper and bay leaf and cook until onion softens. Add carrots, celery, red potaoes, chicken broth, frozen peas, parsley and dill. Cook until potatoes, celery and carrot are cooked through.

This soup pairs well with biscuits.

Pear Almondine Tart

2 cups all purpose flour
12 tablespoons unsalted butter cold
1/2 teaspoon salt
1.4 cup to 1/3 ice water

1 small package of blanched almonds
10 tablespoons unsaltedbutter, softened
2/3 cup sugar
4 tablespoons flour
2 eggs
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 large can pear halves, drained
1/4 cup apricot jam

Preheat oven to 400 degrees. In a food processor place the flour, butter and salt. Pulse until the butter is crumbled into pea-size pieces. With the machine running add the water. Transfer to a work surface and shape into a ball. Flatten into a disc and let rest until filling is done.

Make the filling: In the same food processor grind the almonds finely. Remove the almond and set aside in a bowl. Place the butter and sugar into processor and process until creamy. Add the flour and powdered almond to butter and sugar mixture. Process until blended.

Roll out the dough and place into a 12" tart pan with a removable bottom. Prick the dough with a fork. Spread the almond filling on top of the crust. Slice the pear halves and place them into a daisy pattern on top of the filling. Bake for 35 to 45 minutes or until the filling is nicely browned. Remove from oven. Heat the apricot jam in the microwave for 10-20 secs then brush onto tart.

Berry Cheesecake

1 1/4 graham cracker crumbs
1/4 cup sugar
1/3 cup butter melted

Fruit filling
1 package frozen berries
2 tablespoon cornstarch

Cheese filling
3 (8 ounce) package cream cheese softened
1 can (14 ounce)sweetened condensed milk
juice of 1 lemon
3 eggs

Combine graham cracker crumbs, sugar and butter. Press on the bottom of an ungreased 9 in springform pan. Refrigerate while making the fillings.

In a food processor, combine berries and cornstarch, cover and process until smooth. Pour into a sauce pan and bring to a boil. Set aside.

In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined.

Pour half of the cream cheese mixture over crust. Drop half of the berry mixture by spoon fulls onto cream cheese mixture. Carefully spoon the remaining cream cheese mixture over sauce. Drop remaining berry mixture by spoon fulls onto cream cheese mixture. With a knife, cut through the top layer only to swirl the berry mixture.

Bake at 300 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Sunday, July 31, 2011

The Browns

The Brown’s have a ton going on, but we are very excited! Next week will be the start of our vacation to beautiful WA State. Trust me we will post a ton of pictures after. The highlight of this trip for me will be getting the Nutty latte at the Ittys Buzz, my guess is that Nathan’s favorite spot is going to be Ruby Beach.

I have currently started my quest to read through the bible in one year. So far so good, hopefully I can make it through Deuteronomy and Numbers without stopping; that is where I usually get bored and give up. We are also in the process of cleaning up our condo and going through all our junk to get ready for when we will actually start trying to get pregnant. I know I am OCD, but I don’t want to have the stress of doing all this while I am actually pregnant.

My awesome husband let me buy the Kitchenaid Artisan in Blue Electric. I am so excited and can’t wait until I can use it to make sugar cookies. Below is a picture.

Wednesday, May 25, 2011

Bucket List

So all this talk about the rapture has got me thinking about what I would like to be before I die and my bucket list. Below is my bucket list.

Trip to Paris
Trip to Ireland
Cruise to Alaska
Trip to Florida (Disneyworld and Universal)

Nate and I are planning to try to get pregnant next year so God willing that will be off the list. The trips to Paris and Ireland seem a little out of reach. But an Alaska cruise seems reasonable. The Florida trip we will probably have to wait until we have kids and they are old enough to enjoy it. So we will see if we can get all these trips accomplished before we die. Haha

What is you bucket list?

Tuesday, April 26, 2011

The Cast Iron Skillet Cookbook!!! The freakin BOMB!

So my awesome parents in law got me a cast iron skillet cookbook for my bday. I am excited to use it and already started flagging the recipes that i want to try. ;)I have plans to make the following recipes from the book.

Classic Buttermilk Pancakes
Overnight French Toast
Mom's Amazing Banana Bread
Brown Sugar Coffee Cake
Stir-Fried Flank Steak
Monday Night Meatloaf
Schultz Sunday Supper Pot Roast
No-Fail Beef Stew
Chicken With Herbed Dumplings
Moist Cornbread
Seafood Bake
Tarte Tatin

I am going to start with the Chicken with Herbed Dumplings. Stay tuned for a picture tomorrow night. :)

Monday, March 7, 2011

Random things I have learned from other people, or from church! :)

Don’t turn away from the advice of others, as you know more now than you did at 18, you will know more at 30, 40 and 50.

Don’t judge peoples advice by their background for those that are the least are usually used by God.

Don’t over react when people try to guide you and harden your heart to them. You will never learn if you can’t take constructive criticism.

Treat other people the way you would like to be treated, and think about how your comments might be perceived.

Tithe 10 percent to your church. God doesn’t need your money, the church doesn’t need your money, but you need to give your money freely and trust in the Lord. God doesn’t ask you to tithe your time instead of money. To be a part of a church community is to service in addition to tithing.

Don’t deny the teachings of the Lord, every time you do you harden you heart and therefore make it harder to open your heart for forgiveness later.