...I sat in the Target restroom, staring in disbelief at a positive pregnancy test. I was shocked, and couldn't imagine the look on my husband's face when I told him the surprising news.
This morning, I lay on a blanket near the river, nursing my sweet surprise. A lot can happen in 365 days.
A whole lot of cooing, squishy, yummy smelling, wonderfulness.
I love reading Meg's blog. I've had my eye on her book sling (scroll down) for some time now. At a glance, this project intimidated me. But, once I actually read through the directions, I realized that it was very doable.
Laurel's.
(Laurel keeps asking when Ian gets to sleep in her room with her. I fear it will be a while...he's pretty cozy in mama's bed.)
Emma's.
Hannah's.
We have a 15 minute reading allowance before bedtime each night. It helps the girls settle into their beds (besides it is so light out at 8:30pm!) These book slings help keep their favorite books close and off the floor....I hope!
It was my birthday today...
So I made a cherry-cheesecake pie. Sure wish I could've shared a slice with you! How 'bout the recipe instead?
Cherry Cheesecake Pie
1 box refrigerated ready-to-bake crusts (I know...this is really cheating!)
1/2 cup sugar
1 T cornstarch
2 bricks (8oz each) softened cream cheese
1 egg
1/2 t almond extract (this is really a key ingredient- don't skip this one!)
1 can (21oz) cherry pie filling
Egg white
1/2 cup sliced almonds
Heat oven to 350 degrees. Prepare 9" pie plate. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2 inch wide strips. Set aside. Mix sugar and cornstarch in a medium bowl. Add cream cheese and beat until smooth. Add egg and extract, beat until just blended. Spread batter evenly in crust; spoon pie filling evenly over the top. Beat egg white and brush over the strips of pie crust. Arrange 8 strips across the pie. Then place 8 more strips on diagonally over the first strips to form a lattice. Trim ends and press into bottom crust. Brush rim with egg white and press on almonds. Bake 50-60 minutes until crust is golden and filling is bubbling. Cool on rack. (I like to serve this cold so I pop it in the fridge overnight.)
Enjoy!