My Daughter's Eyelashes

Thankfully Ruby (and Sawyer) got Jon's eyelashes. LUCKY GIRL!

Sawyer in the Sink

Ruby's Chew Toy

Jammin' Out

Remember when Sawyers was terrified of the harmonica? If not, click HERE for a reminder! My, how things change...

Reese's Pieces

I made THESE the other day...

And, Ruby had a great time chewing on the Reese's box...




Until she got mad!

Mmmmm, Jalapeno

Sawyer likes spicy food just like his mommy and daddy. Good boy!

Aunts Day

Sawyer's Aunts Laurie and Libby took him and Kellen to Chucky Cheese and the park a couple weekends ago. These are a bunch of pictures of Sawyer from that fun day!













This picture reminds me of THIS picture from last year...




*Aunt Libby took these pictures. She is quite the photographer!

Somewhat Healthy Fruity Julius

"Somewhat healthy" because there is a mad amount of sugar in this! But, there is also a huge helping of spinach and fruit. So "somewhat healthy" works as a nice title.

I have been wanting to share this Julius recipe with you for a while, but every time I make them the kitchen is a mess and I can't take pictures. So when I made these this morning I decided I no longer cared it you all saw my dirty dishes. Just try not to look too closely!

There definitely is a healthier way to make a spinach smoothie, but I prefer starting out with an Orange Julius type recipe.


Somewhat Healthy Fruity Julius

1 12oz can frozen orange juice concentrate
1 can water
1 can milk
1 tablespoon vanilla
1 egg
3 cups spinach, divided
4 cups frozen fruit (strawberries, blueberries, raspberries, blackberries or a combo), divided

In a blender combined orange juice concentrate, water, milk, vanilla and egg. Blend until well combined.


Pour half of the orange mixture into a large glass and set aside.


To the remaining orange mixture add 1½ cups spinach. Blend until combined. Add 1½ cups frozen fruit of choice. Blend until well combined and desired consistency is reached.


You may want to add ice cubes or more frozen fruit if Julius is runnier than you would like.


Pour into glasses for serving.


Repeat steps with remaining half of orange mixture.

Makes 4-8 smoothies.

Spicy Chicken Stir-Fry

I think it's pretty funny that Jon sometimes rates new recipes I make by how much you would potentially pay for them at a restaurant. This recipe was given a $12.50.

I have to say I am really enjoying trying to cook the things I usually buy frozen at the grocery store or order at restaurants. Everything tastes SO much better home-made fresh and I really like identifying the spice to the flavor. Cooking is getting funner and funner :-)

Spicy Chicken Stir-Fry



3 tablespoons low-sodium soy sauce
2 tablespoons light-brown sugar
1½ teaspoon Asian chili-garlic paste (such as Sriracha)
1 tablespoon ground ginger
1 tablespoon cornstarch
2 boneless skinless chicken breasts, cubed
1 tablespoon olive oil
¼ teaspoon sesame seed oil
2 large sweet red peppers, seeded and chopped (I had one red and one green, but the next time I make it I will use 2 red.)
1 cup baby carrots, cut diagonally into thirds
4 oz. snow peas, trimmed and halved diagonally
6 cups leaf spinach, stem removed
8 ounces soba noodles, prepared according to package directions

In a small bowl mix soy sauce, brown sugar, chili-garlic paste, ginger and cornstarch. Set aside. (I added a couple dashes of crushed red pepper as well!)

Cut chicken breast into cubes. (Optional, but suggested - season with salt, pepper, garlic powder and a dash of ground ginger.)

Heat oils in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook for about 8 minutes, or until the chicken is no longer pink in the middle. Remove from skillet and set aside.

Add red peppers, carrots, snow peas and 3 tablespoons water to skillet and cover; cook 6 minutes or until tender. Add spinach and cover; cook 1 minute. Stir in soy sauce mixture; cook 2 minutes or until sauce is thickened. Stir in chicken; serve with noodles.

Makes 4 servings.

I adapted this recipe from a tofu-veggie version in Family Circle magazine's February 2010 issue (on page 178 to be exact). If you would like to try the Veggie version do this:

Swap chicken for 1 block (14 oz) firm tofu.

Instead of 1 tablespoon cornstarch, measure out a ½ cup. (Still use 1 tablespoon when making soy sauce mixture)

Drain and cut tofu into 1-inch cubes.

Pat tofu dry. Place remaining 7 tablespoons cornstarch in a pie plate; coat tofu on all sides.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu to skillet in 2 batches; cook each 10 minutes or until lightly browned. Remove from skillet.

Add veggies and continue cooking as directed above.