Sonoma & Shrimp

Sonoma is just over two weeks old now. She seems to inherently know what newborns are supposed to do–eat, poop, and sleep. She’s doing all 3 of them far more often than us old folk, and is thus causing some scheduling issues we really need to talk to her about. Generally she’s a very good baby. Cuddly, quiet (for the most part), and still sleeps a lot. We think we’ll keep ‘er. More pics below.

Ruby and Olivia had their 3rd semesteral (a new word) preschool graduation at Union Preschool. Olivia’s last since she’ll be starting kindergarten this fall. Crazy. 

Ruby turned 3 this past week. Her annual checkup with her pediatrician revealed that she’s in the 5th percentile for height. I guess we need to get her off of my diet of bark and mulch and let her eat “real” food! Honestly, we’re not sure why she’s such a cute little shrimp, but maybe we’ll let her stay up in the evening to watch the giants playing at the NBA playoffs ... that should help, I’m sure. 

This weekend we’re at Sam and Kristen’s in Alpine. Sam has recently taken up painting following a 15+ year dry spell (basically since high school). We’re blown away at his ability to throw together such impressive art in such short time, and as rusty as he is!

I made my own attempt. I have far less experience or raw painting talent–but maybe with another 10 years, I can get to that level. 
Also, my sister-in-law Kristen went way overboard (oh how we love her) before our arrival and created a princess castle in the area under the stairs and painted big murals on the walls. Amazing! The girls loooooved it. Pics below.

Recipe of the week: 

Raspberry Banana Walnut French Toast

5 slices whole wheat breat

1/2 c. fresh raspberries

1 banana

1/4 c. walnut bits

1 T. honey

This is pretty simple, make the french toast as you usually do (with whole wheat bread), throw a 1/2 c. of raspberries and one banana and 1/4 c. of walnut bits into a bowl and smash together with a fork. Add 1 T of honey and smother the top of the french toast. Yum!

I'll put my painting first, so things improve from the top down! :)

 by Sam Smith

 by Sam Smith

 by Sam Smith

 by Sam Smith

Little Sonoma Arrives

Baby Sonoma arrived on May 12th at 6:58pm after 16 hours of labor (15 of which were passed at home, the last hour in the hospital). She weighed 7 pounds 10 ounces, was 19 ½ inches long, and came out with very dark hair. I did it naturally for the first time, and am still in shock that I was able to do it! It was such an awesome experience in every sense of the word, including awesomely painful and awesomely glorious!

Since being home I have been so incredibly grateful for the out-pouring of support, love, and kindness from the giant network of friends and family that surround us. I do not take it lightly how much help we have at our fingertips. The girls have been showered with attention and love from family members who have taken them for a few hours here and there each day. We have been brought food and gifts from a number of people. My mom has come and stayed with us each night to help with Sonoma so that we could get some sleep. So many people have called to show their love as well. I have felt carried through the last few days and I am feeling great so far. I feel as though I am healing quickly, and that Sonoma is doing well. Life is so great. And, although it may be hard to believe, I am very grateful that I live in Logan, Utah right now.

One thing I have to include is what Ruby said the first time she saw me and Sonoma after getting home from the hospital. She looked at the baby, then looked and me and my stomach and said, “One baby came out.” I still look pregnant, obviously. How cute coming from the mouth of an almost 3 year old. Both Olivia and Ruby have been sooo cute with Sonoma. They are anxious to see her, touch her, and to help bring her things like blankets, wet wipes, toys, diapers, and anything else they can think of. They want to be involved and hold her all the time. It has been fun to watch their reaction to her.

Waiting ... waiting ... waiting ...

The past two weeks have been filled with one big, fat, painful, never-ending, fill-in-the-blank WAIT! Holly is due any day and we've tried to just keep killing time as we wait for the little pup to be ready. To make matters worse, Holly is a never-wait-until-Christmas-to-open-her-presents type of girl ... so she's trying reeeeeallllly hard to be patient.

In the meantime, we'll just post some photos from the past two weeks.

And we can't forget the recipe of the week–from sis-in-law Amber Olsen:

VEGGIE-STUFFED MUSHROOMS

20 large (1 ½ to 2-inch diameter) mushrooms (about 1 pound)
½ cup broccoli, finely chopped
¼ cup carrot, finely chopped
1 TBL onion, finely chopped
1 cup seasoned croutons, crushed (about ½ cup)
½ cup (2 oz) shredded cheddar cheese
1/8 tsp salt
2 TBL butter or margarine, melted

Carefully cut out stem end of each mushroom. Reserve enough stems for ¼ cup chopped mushrooms. Place hollowed out mushroom caps onto glass pie dish or (small) casserole dish.

Croutons is where you need to be careful. I toasted some homemade wheat bread and crumpled it up with garlic salt and a little olive oil, then broiled briefly in the oven.

With reserved chopped mushrooms, add the remaining ingredients. Spoon mixture into caps and bake at 400 degrees for 15-20 minutes or until tops are lightly golden. Serve warm.

Chillin' on the tramp on a sunny (finally!) day.

Carnival games with the tots.

One is a basketball ... hard to tell.

Holly with some of her students from USU on the last day of class.

Happiest mom around on Mother's day... not the most comfortable, perhaps, but very happy.

Six days from the due date.

Olivia has a green thumb under that mud. She's a princess, but doesn't mind getting dirty!

Olivia's soccer team.