And then my camera battery died and I didn't have the charger...so that's Christmas! London fell asleep for her moring nap halfway through opening gifts so we opened her presents later. Monday, December 29, 2008
Baby's First Christmas
And then my camera battery died and I didn't have the charger...so that's Christmas! London fell asleep for her moring nap halfway through opening gifts so we opened her presents later. 
Miss Independent
This is what happens when I try to get London to wear bows now. Sad day.
Her new things is feeding herself fingerfood, she absolutely loves it! Miss Independent! Playing with cousins and grandma
London at the treehouse. She had so much fun!
Kaylie, Olivia and London playing with the doll house
Driving the car
Lond loves to pull herself up and cruise the furniture
Ty's graduation present from his parents. Like a little boy on Christmas morning. Monday, December 8, 2008
We're finally moving!
Ty is GRADUATING ON FRIDAY (pictures to come) and will be doing his internship in Chowchilla, California starting after the holidays in January. We will be living in Madera, a little city just above Fresno, Southeast of San Jose and San Francisco. I'm so excited for a change but dreading the packing at the same time. Palms trees here I come!
Today I babysat my friend Kristi's little baby girl Gracie. She is a little over 10 months old and so pretty! I didn't have my camera to take any pictures but I had fun spending time with this little sweetie. London and her didn't hit it off this time since they were both competing for my attention, but maybe the next playdate! Any ways my heart goes out to anyone with twins! It's tough to keep two babies happy at the same time, but a good experience to get a glimpse of what life will be like with two kids someday.
London was there. She is crawling everywhere and into things so quickly! 8 months on the 16th. Wow. It's going by too fast.
Today I babysat my friend Kristi's little baby girl Gracie. She is a little over 10 months old and so pretty! I didn't have my camera to take any pictures but I had fun spending time with this little sweetie. London and her didn't hit it off this time since they were both competing for my attention, but maybe the next playdate! Any ways my heart goes out to anyone with twins! It's tough to keep two babies happy at the same time, but a good experience to get a glimpse of what life will be like with two kids someday.
Saturday I threw my little sister Sarah's bridal shower (since I'm moving and won't be here to do it in February when she gets married). Here are some fun pic's from the party. We played How well does the bride know the groom (every question answered wrong you have to put a piece of bubble gum in your mouth), toilet paper bridal dress, and make-up the bride (blindfold a volunteer and she puts makeup on the bride). Thanks everyone for coming!
Bubble gum face
London was there. She is crawling everywhere and into things so quickly! 8 months on the 16th. Wow. It's going by too fast.
Wednesday, December 3, 2008
Keeping busy
Being a stay at home mom has given me time to do a few things that I was too busy with while in school and working. First of all, I've started reading a lot of books and now would rather sit down with a good book then watch a movie! To see what I've been reading you can check out my goodreads site. http://www.goodreads.com/review/list/697495?shelf=read
Another thing is decorating and making crafty vinly lettering signs and hairbows. I even started sewing blankets and burp rags! Just imagine me sewing! I've always been the type to spend more and buy stuff since it's easier. Lastly I've started to really enjoy cooking and trying new recipes. I search cooking websites and blogs everyday to fine new stuff to try. Here are a few new recipes that I have tried lately and liked. I hope someone else does too!
Chicken Cream Cheese Soup
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Pumpkin Chocolate Chip Cake with a Cinnamon Cream Cheese Drizzle
For the cake:
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
1 cup butter, softened
1 cup granulated sugar
1 15 ounce can pureed pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips
For the Drizzle:
2 ounces fat free cream cheese, softened
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
2. Using a mixer, beat the butter and the sugar until fluffy. Add the pumpkin and mix until well incorporated. Add eggs one at a time. Mix in vanilla. Slowly add the dry ingredients until well incorporated. Add chocolate chips.
3. Pour batter into a greased 9X13 baking pan. Bake at 375 degrees for about 35-40 minutes or until set. Set aside to cool completely.
4. Mix all ingredients for the drizzle until smooth and creamy. Drizzle over cooled cake.
Bowtie Pasta Italian Sausage-- It doesn't really matter how much you use, it just depends on how much you want. Cut sausage in thin slices or diced.
1 cup Whipping cream
Cayenne Pepper
2 Garlic cloves- minced
1 can italian stewed tomatoes
Bowtie Pasta
Parmesan Cheese
Cook the pasta. Brown sausage in frying pan. Add garlic. Cook until well done, then drain the fat. Add pasta, tomatoes and cream. Spice with cayenne and salt to taste. Top with parmesan cheese.I know that this recipe sound kind of strange-- but trust me it is so good! It is kind of like spaghetti but cooler and with sausage. Also, I usually use 2 cans of italian stewed tomatoes just to give it a little more flavor. Oh, and the other thing I changed to the recipe is sauting a little onion, sprinkled with italian seasons with the garlic and sausage and adding frozen peas and carrots to the boiling water in the last 3 minutes just to add some veggies and color to the dish. Enjoy!
Speedy Chicken Stir-FryPasta-
Angel hair pasta
Broccoli
Chicken
2 Tbsp teryaki sauce
2 Tbsp soy sauce
1/4 tsp ground ginger and garlic powder
Cook pasta and add broccoli in the last 3-4 minutes. Cook chicken until done and then add teryaki sauce, soy sauce, garlic powder and ginger. Drain pasta with broccoli and mix together with chicken and sauce. So easy and so good.
Lemon Grilled Chicken
Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~ 2 medium-large cloves)
1 tsp salt¼ tsp pepper
½ tsp oregano1 lb chicken breasts
Marinate chicken overnight. If I'm using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it's diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or you may use a skillet.
Thai Chicken Peanut Noodles
1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled (i just used the powder)
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)*
I cook the chicken in the microwave at 50% power until cooked through. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.*Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
Lime Chicken Picante
INGREDIENTS (Nutrition)
1/2 cup chunky salsa
1/4 cup Dijon-style prepared mustard
2 tablespoons fresh lime juice
6 skinless, boneless chicken breasts
2 tablespoons butter
6 tablespoons plain yogurt
1 lime, sliced into segments
DIRECTIONS
In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes.
Melt butter in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes.
Add boiled marinade to chicken, and saute another 3 to 5 minutes or until chicken juices run clear and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve.
Teena's Spicy Pesto Chicken and Pasta
INGREDIENTS 1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (i just used chili powder with a little cayenne pepper)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through
Barbecue Salmon
1 T. butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil1 tsp minced garlic
2 lbs. salmon fillet
Stir honey with butter and sugar in small frying pan unil butter is melted. Add remaining ingredients. Rinse fish and pat dry; place in sauce for 15 min to 1 hour. Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Cover the top with foil and place on grill for approximately 15 minutes. Serve with lime wedges.
*Since I don't have a bbq, I cook mine under the broiler for about 8 minutes (depending on the thickness of the salmon-if it is very thick, I'll turn it over part way through). Just broil it on a piece of tin foil but not wrapped in the boat; approx 6 inches from heat. It is very important that you DO NOT OVERCOOK!! Salmon is best if it is very moist. Test for doneness by poking with a fork and twisting gently - if it flakes, it's ready.
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Another thing is decorating and making crafty vinly lettering signs and hairbows. I even started sewing blankets and burp rags! Just imagine me sewing! I've always been the type to spend more and buy stuff since it's easier. Lastly I've started to really enjoy cooking and trying new recipes. I search cooking websites and blogs everyday to fine new stuff to try. Here are a few new recipes that I have tried lately and liked. I hope someone else does too!
Chicken Cream Cheese Soup
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Pumpkin Chocolate Chip Cake with a Cinnamon Cream Cheese Drizzle
For the cake:
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
1 cup butter, softened
1 cup granulated sugar
1 15 ounce can pureed pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips
For the Drizzle:
2 ounces fat free cream cheese, softened
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
2. Using a mixer, beat the butter and the sugar until fluffy. Add the pumpkin and mix until well incorporated. Add eggs one at a time. Mix in vanilla. Slowly add the dry ingredients until well incorporated. Add chocolate chips.
3. Pour batter into a greased 9X13 baking pan. Bake at 375 degrees for about 35-40 minutes or until set. Set aside to cool completely.
4. Mix all ingredients for the drizzle until smooth and creamy. Drizzle over cooled cake.
Bowtie Pasta Italian Sausage-- It doesn't really matter how much you use, it just depends on how much you want. Cut sausage in thin slices or diced.
1 cup Whipping cream
Cayenne Pepper
2 Garlic cloves- minced
1 can italian stewed tomatoes
Bowtie Pasta
Parmesan Cheese
Cook the pasta. Brown sausage in frying pan. Add garlic. Cook until well done, then drain the fat. Add pasta, tomatoes and cream. Spice with cayenne and salt to taste. Top with parmesan cheese.I know that this recipe sound kind of strange-- but trust me it is so good! It is kind of like spaghetti but cooler and with sausage. Also, I usually use 2 cans of italian stewed tomatoes just to give it a little more flavor. Oh, and the other thing I changed to the recipe is sauting a little onion, sprinkled with italian seasons with the garlic and sausage and adding frozen peas and carrots to the boiling water in the last 3 minutes just to add some veggies and color to the dish. Enjoy!
Speedy Chicken Stir-FryPasta-
Angel hair pasta
Broccoli
Chicken
2 Tbsp teryaki sauce
2 Tbsp soy sauce
1/4 tsp ground ginger and garlic powder
Cook pasta and add broccoli in the last 3-4 minutes. Cook chicken until done and then add teryaki sauce, soy sauce, garlic powder and ginger. Drain pasta with broccoli and mix together with chicken and sauce. So easy and so good.
Lemon Grilled Chicken
Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~ 2 medium-large cloves)
1 tsp salt¼ tsp pepper
½ tsp oregano1 lb chicken breasts
Marinate chicken overnight. If I'm using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it's diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or you may use a skillet.
Thai Chicken Peanut Noodles
1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled (i just used the powder)
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)*
I cook the chicken in the microwave at 50% power until cooked through. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.*Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
Lime Chicken Picante
INGREDIENTS (Nutrition)
1/2 cup chunky salsa
1/4 cup Dijon-style prepared mustard
2 tablespoons fresh lime juice
6 skinless, boneless chicken breasts
2 tablespoons butter
6 tablespoons plain yogurt
1 lime, sliced into segments
DIRECTIONS
In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes.
Melt butter in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes.
Add boiled marinade to chicken, and saute another 3 to 5 minutes or until chicken juices run clear and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve.
Teena's Spicy Pesto Chicken and Pasta
INGREDIENTS 1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (i just used chili powder with a little cayenne pepper)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through
Barbecue Salmon
1 T. butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil1 tsp minced garlic
2 lbs. salmon fillet
Stir honey with butter and sugar in small frying pan unil butter is melted. Add remaining ingredients. Rinse fish and pat dry; place in sauce for 15 min to 1 hour. Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Cover the top with foil and place on grill for approximately 15 minutes. Serve with lime wedges.
*Since I don't have a bbq, I cook mine under the broiler for about 8 minutes (depending on the thickness of the salmon-if it is very thick, I'll turn it over part way through). Just broil it on a piece of tin foil but not wrapped in the boat; approx 6 inches from heat. It is very important that you DO NOT OVERCOOK!! Salmon is best if it is very moist. Test for doneness by poking with a fork and twisting gently - if it flakes, it's ready.
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Monday, December 1, 2008
Mobile
Here is some of what London has been up to lately. She started sleeping like this, with her knees tucked under her and face smashed into the mattress. This pic is much more relaxed then how she normally looks. She will be sitting up crying then put her face down into the sheets and is out that quick. Now she holds the crib railings and leans out closes to the door and cries for me! So heartbreaking and cute! 
London Kate started pulling herself up and standing up recently. Big girl!
The wheelbarrow. She tries to stand up and crawl at the same time. It's funny :)
Lond is mimicking us talking, making Ga and Da sounds. She is fearlessly observing and discovering everything in her surroundings, is very determined, persistent and stubborn already but always has a smile for you! I love my girl! 
London Kate started pulling herself up and standing up recently. Big girl! 
The wheelbarrow. She tries to stand up and crawl at the same time. It's funny :)
Lond is mimicking us talking, making Ga and Da sounds. She is fearlessly observing and discovering everything in her surroundings, is very determined, persistent and stubborn already but always has a smile for you! I love my girl! 
Thanksgiving in Vancouver
Coast with Grandpa. It was misty and windy but we had the best lunch at a nearby resturant. Warm cornbread on a skillet, clam chowder, homemade chili, fresh fish and chips, etc. Yummy on rainy days! 
Haystack rock (Sarah and Jeff in background)
London loves to play the piano
Sarah and I with the Captain
Grandpa McBrides Birthday party! November 20th
Haystack rock (Sarah and Jeff in background)London loves to play the piano
Sarah and I with the Captain
Grandpa McBrides Birthday party! November 20th
Aspen Creations Photography
My best friend Aspen Garfield took some Christmas pictures of our family over the weekend. She is so talented! To view some of her amazing pictures follow this link http://aspencreationsphotography.blogspot.com/We had a girls weekend with a sleepover, taking pictures and going to the movie Twilight (Which of course I loved)! Thanks for everything you do for me Aspen! Love you forever!
Tuesday, November 11, 2008
Proud Mama!
London pulled herself up in a sitting position! I found her sitting up in her crib. I'm so proud of her for each new milestone she reaches, but a little sad that she is growing SO FAST and not a little baby anymore. Bittersweet.
Ty got to London again and dressed her up. She's posing here as a superhero.
At Matt and Liz'a reception Ty took care of Jace and LK while Meghann and I served the cake. He doesn't look stressed and overwhelmed does he?
Avonlea roommate reunion! Cee cee, Shar, and Bekah came over for dinner; it was fun to see each other and catch up! We just need the other 3 now!
Friday, October 31, 2008
Weekend Wedding in Logan
Ty's little brother Matt married Liz in the Logan temple, October 25th
Towards the end of a long wedding day (Londy bells just woke up from a nap)
London' s new dress from my friend Kristi (We finally got together, thanks again Kristi!)
LK trying to crawl! Already! Someone stop her!
Tuesday, October 21, 2008
This Week
Playing in the Fall leaves (She tries to eat this one)
Packin our bags! Didn't want to forget someone important!
Sunday Best
Messy eater! She got tired.
Saturday, October 11, 2008
This is for you Dad! We miss you!
Momma visiting for Mother's Week at BYU-I
London chillin in the sink (I told Ty to give her a bath and this is what i get :)
Christmas outfit that she's already grown into
Just because she's a cutie pie!Just being silly
One day London just started sitting up on her own. I'm so proud!
Throw your hands up!
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