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.