I hope everyone had a wonderful Thanksgiving holiday!  We drove down to Bend, Oregon again to visit with Lincoln’s Nani & Popi, Uncle Steven, Aunt Jen and cousins Andrew & Connor.  We had a great time.  Here are some (a lot) of pictures from the long weekend.

We got in late Wednesday night, but Lincoln was up bright and early on Thursday morning.  He must have been excited for all of the festivities 🙂

Thank you Rose & Natalie for the adorable outfit!

We are using a plan called ‘Baby Led Weaning’ as our guide for introducing solid foods.  (For more information check out links here and here.)  The general idea is that rather than beginning with purees and spoon-feeding, you let baby feed themselves from the start.  It’s definitely the messier route, but Lincoln seemed to have a wonderful time “eating” sweet potatoes at our Thanksgiving dinner.


After just one day, Nani & Popi’s dog was worn out from all of the excitement…

sleepy puppy

We all laid low on ‘Black Friday’, but Saturday night we got together again for a big family dinner and game night.

Lincoln with his cousin Connor

Lincoln with his cousin Andrew

Uncle Steven, Aunt Jen, Lincoln and his cousins

I haven’t taken any pictures of Lincoln with Nani & Popi since the first week he was home from the hospital!  I had to be sure I got a few during our visit…



Lincoln loved spending time with everyone, but I think Nani might be his favorite…

And finally, I made sure to get some pictures of Lincoln, myself and husband.  I’m using some for our Christmas card, but here are two cute ones.

six months!

Already halfway through his first year, Lincoln is six months old!  I don’t have his official stats yet (we go to the pediatrician next week for his 6 month visit), but I thought I’d share some pictures now anyway 🙂

(edited 11/27/2012 to add growth info)

Weight – 17lb. 8 oz. (50-75th percentile)

Length – 27 inches (75th percentile)

Head Circumference – 44 centimeters (75th percentile)

6 months!

getting ready to move… he did not want to stay still for these pictures…

he’s on the move!

my little crawler!

happy 6 months!

weekly dinners…

It is my dream to become a fabulous cook, who whips up delicious homemade dinners 7 nights a week…

Currently, I am more of a “good-at-following-recipes” cook, who only finds time to make a ‘real’ dinner about once a week… (the other six nights dinners include salads, quick sandwiches and frozen Amy’s entrees… eek!)

I am by no means attempting to become a food blogger, but I thought I’d start sharing my attempts at cooking… Posting my efforts here will (hopefully) keep me on track and ensure I am trying new recipes and following through on my goal of cooking dinner once a week (at least) 🙂

So, first up was an easy pasta dish that I found on Design*Sponge some time ago.  It uses a different technique to cook the pasta, rather than boiling….

Here is the ingredient list in its original form (and here’s a link to the full recipe)–

3/4 lb. penne
2 or 3 shallots, finely sliced, or half of a small yellow onion, finely diced
2-4 slices of pancetta, chopped
1 bunch asparagus
1/4 lb. Feta cheese
Zest of one lemon
4 cups Chicken stock
Kosher salt and freshly-ground pepper
2 tablespoons Olive Oil

I’m not much of a meat eater so I eliminated the pancetta and sadly, due to some tummy issues Lincoln was having, I am currently not eating dairy, so no Feta cheese for me this time 😦

my ingredients… I used whole wheat penne, fyi…

Here are my slightly abbreviated directions.  Again you can visit this link for the full recipe…

1.  Heat olive oil in a saucepan over medium-high heat.

2. Snap off the ends of the asparagus. Cut each stalk into angled pieces and keep the tips separate from the stalks.

3.  Add the sliced shallots to the pan and sauté until they start to soften. Add in the dry pasta and stir it around for one minute to coat it in the oil and shallots.

4.  Pour in 2.5 or 3 cups of chicken stock and stir (the pasta should be nearly covered). Bring to a simmer and then reduce the heat to keep it from boiling. Cook for five to seven minutes, stirring occasionally.

5.  When the pasta is about half done, stir in the asparagus stalks. Stir more frequently for two minutes as the stock cooks away.  When the pasta seems to be getting close to done, add the asparagus tips.

6.  Cook another minute or two, stirring constantly, until al dente.

7.  Remove from the heat and stir in three-quarters of the lemon zest. Season to taste.

To serve, top each portion with a bit of lemon zest (as well as Feta and pancetta if you are using), and voila!  Quick, easy dinner.

the finished product


In future food posts, I’ll try to take more pictures of the steps along the way, like the real food bloggers do 🙂

Oh, and here are some cute pictures of Lincoln.  Enjoy!

Loving the puzzle/name stool… thanks Meredith!

and, as with everything else, he must explore it with his mouth…

long days

We’ve been laying low for the past few days… Lincoln has a bit of a cold.  It’s really just a runny nose, but I feel terrible that he can’t just blow his nose.  He’s had some trouble nursing, since he needs to breathe through his nose… there’s been some coughing and some frustrated tears, but he’s doing better everyday.

Despite the sniffles, he is still working on his crawling skills and getting pretty good.  He specifically loves going after things that are not his toys, like the TV remote, a cell phone or my coffee.  Here’s a little video I took today of him desperately trying to get to my Starbucks cup (don’t worry the cup is empty… I’m not feeding my child soy lattes…)

At Mommy & Me last week, I heard a quote that has stuck with me… “Being a mother means long days, but short years.”

I know that I am always rambling on about this, but I cannot believe Lincoln is already almost 6 months old.  While there are some long, challenging days, this is definitely on track to be a very short year.