Nathanael is Two!!!

Today was an exciting birthday for Nathanael! He started out with a pancake breakfast...got to go see all the big airplanes at the Air Show on base...had a yummy chocolate cake with strawberries (his request!)...and was delighted to open his presents and find a little bicycle just his size!

Here he is:

Turning two:

Turning one:

At birth!

Nathanael...you are such a blessing to our family! I sure do love my little buddy!

Madeleine Elizabeth

Madeleine arrived October 12 at 7:52 am.

Here is her very first picture (can you tell that she demonstrated her healthy lungs quite a bit?):

She surprised us by weighing 9 pounds and 15 ounces...but was down to 9 pounds when we left the hospital. She is 21 inches long, has blue eyes and a bit of dark hair!We came home on Sunday and are doing well. Hadleigh and Nathanael love their new little sister, though they are still having to keep their distance a little longer to try to make sure Madeleine doesn't catch any lingering RSV germs...so far so good!

More to come...but I think I need to take advantage of this little girl's naptime right now!

My baby boy

I'm treasuring my moments with this little guy today...feeling his chubby toddler hands holding mine...listening to his precious little voice say things I didn't know he knew yet (like this morning, while patting his head he said "bumped noggin' "...I have absolutely no idea where he picked up noggin' from!)...watching him love on his big sister (and then try to wrestle her)...watching the sweet way he sucks his thumb while holding his blanket "just right"...so aware that the next time I see him after tomorrow morning, he will definitely seem like such a big boy and not my littlest baby anymore.

I know, because it happened last time.

They warned me last time...Hadleigh will grow up overnight, and she did. Complete with her first set of pigtails, she was so grown up when she came to the hospital after Nathanael was born.

I know she will seem even more grown up now and that Nathanael will all of a sudden no longer be our baby. Will suddenly be a just-about-two-year old big brother. It makes me feel a little bit sentimental...with some pregnancy hormones thrown in too, I'm sure!

But how exciting to see them so excited about their new little sister! Hadleigh is almost beside herself...showing me all of the little clothes and blankets that are ready. I am so anxious to see how the three of them will all interact...my three October blessings!

Next time, expect to see pictures of our newest blessing! Off to the hospital in the morning!

Four years old

Today my sweet Hadleigh is four years old.

After a heart-sharped pancake breakfast, she opened her gifts, and we soon found her outside in her pajamas, butterfly wings on (a gift from her cousins) in her ladybug helmet and new bicycle! And here are pictures from each of her past birthdays...including her party last weekend

Turning four...

Turning three...

Turning two...

Turning one...

My sweet baby girl on the day she was born...so hard to believe she was once so small.

Pies sound good right now

Even though the temperature doesn't welcome autumn yet, it is October (my favorite month!) and all sorts of pies (and soups) sound yummy to me. I made cinnamon apples last night to go with our dinner (ahem...sadly, I cooked them a tad bit too long) and when I came home from visiting with friends last night, the house smelled like apple pie. Which made me wish for this apple pie I shared last fall! I'm craving all the warm cozy comfort that pies offer--both sweet and savory.

So I thought I'd share this savory (and easy) pie recipe today. My children are not picky eaters, but it is rare when both of them can finish their meal more quickly than Brent and I--especially Brent! So this is a hit with my little ones...hopefully yours too!

Shepherd's Pie

1 22-oz. package frozen mashed potatoes (I've used from-scratch mashed potatoes too)
1 lb. ground beef
1 onion, chopped
1/2 cup frozen sliced carrot, thawed
2 tablespoons flour
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 cup beef broth
1 large egg, lightly beaten
1/2 cup shredded cheddar

1. Cook potatoes according to package and set aside.
2. Cook beef and onion in a large skillet over medium-high heat for 5-6 minutes, until beef is browned. Drain and return to skillet; add carrot. Stir in flour, 1 tsp. salt, and 1/4 tsp. pepper. Add broth and cook, stirring constantly, 3 minutes or until thickened slightly. Spoon into greased 11x7 inch baking dish. (I have also used a deep dish pie plate.)
3. Stir together potatoes, egg, 1 tsp. salt, 1/4 tsp. pepper. Spoon over beef.
4. Bake at 350 degrees for 25 minutes. Sprinkle with cheese, bake 5 more minutes.

Yields 6 servings.