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| Jan 2012 - Adelaide, 3 years old |
Mother's Day this year was so beautiful. We started celebrating on Thursday, when I got to go to Adelaide's school for a special Mother's Day lunch and performance. I came home to chocolate covered strawberries from my husband. Friday night we celebrated Grandpa Jim's 3rd birthday in Heaven with Andy, Kerry and Emaline, while making dad's famous chili. Saturday was another lovely day with Ben and the kids, including lunch at the Cheesecake Factory and a little shopping for mama. And Sunday was topped with a homemade brunch that we collaborated with Kerry to pull off. It was absolutely delicious, and I will share the recipe we had for Baked French Toast.
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| Jan 2012 - Charlie, 13 months old |
Now, sometimes when I read things like what I posted above, I feel a bit of a weight on me. Who has perfect days like that when you have little kids?? That just doesn't happen, right? Well, sort of. Nothing that I typed wasn't true. My devotion on Thursday reminded me not to compare our holidays and special days to others, but enjoy what happens with our family. I decided that morning that I wanted to enjoy every moment with my family, including failed naps, the rare early morning (that did occur on Sunday), trying to keep Charlie happy while eating out, and anything else that doesn't go according to 'plan.' So in the midst of an extremely messier house than what I care for - thanks to the last month of morning sickness - and what seems to be never ending chaos, I continually was able to say, "Thank you, Lord, for these precious little people, that seem to get bigger every day, and the food that somehow always appears on our table right when we need it."
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| March 2012 - Andy, Adelaide, Emaline, Kerry, Chalie, and Ben |
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| March 2012 - Emaline, Kerry, Adelaide, Rachel, Charlie |
Grandma LaNelle's Baked French Toast
6 slices bread
1/4 cup honey
1/4 cup butter, melted
4 eggs, whisked
1/3 cup orange or apple juice
Combine the honey and butter in a 9x13 baking dish. Whisk together the eggs and juice. Dip the bread, one slice at a time, on each side in the egg mixture, making sure to coat the whole slice. Lay each slice in the pan. If any egg mixture remains, pour over bread. Cover and refrigerate overnight and bake the next day at 375' F, about 20-25 minutes, until the bread is a bit golden on top. Enjoy as is or with a bit of butter and maple syrup. Delicious!
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| April 2012 - Adelaide, Ben, Rachel, and Charlie |
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| April 2012 - Adelaide, Charlie and Emaline, celebrating little E's first birthday |
