Daddy hijacks the blog

So for some reason Julie gave me the password to this puppy and I'm on the loose! We're in the hospital for (hopefully) our last night before going home.

So, is this Julie or what?

10:30 PM the night before she has to be at the hospital at 5 AM and she's working on a brochure for work - Then about 27 hours after the baby was born, she's in the room, in her bed, strategizing with Ashley Nuzzo about the latest coupon deals at CVS - something about razors for a penny or them actually paying US to take toilet paper out of the store...she never stops. It's sort of disturbing, in an amazingly frugel sort of way.

In case you haven't heard, we welcomed Aubrey Elizabeth into the world at 7:47 AM on October 1st. She was 7lb 9oz and 20 inches of amazingness.



We've got pictures on snapfish - click here!

I'm sure Julie will have a more "professional" post when she gets home.

Peace out!

OH, and a special shout-out to Brook Veleber and Rachel Dasher for being the best nurses in the world!

My Last Meal!

By this time tomorrow, Baby Aubrey will have made her entrance into the world and into our lives (and arms and out of my belly - whew -relief!). Since I'm having a repeat c-section, I can't eat after midnight tonight. Although I complain about it, it shouldn't be too bad since I'm scheduled at 7:30am. For my last meal, I was going to make this Easy Pumpkin Soup that many of you have asked for the recipe. It is so good any time of year; but especially in the fall. I say 'was' because by the time I got in there to make it, I didn't feel like standing anymore, so we heated leftovers. Anyways, break out the pumpkin, canned that is, and treat yourself to this yummy soup.

Easy Pumpkin Soup
1/2 cup onion - chopped
3 T butter
2 C canned pumpkin (I think 2 cans actually makes it creamier)
1 t salt
1 T sugar
1/4 t nutmeg
1/4 t ground pepper
3 C chicken broth
1/2 c half and half
Optional - kernel corn (white or yellow - I use frozen)

Chop onions and gently brown in butter in stockpot. Stir in mashed pumpkin and add salt, sugar, nutmeg and pepper. Slowly add chicken broth & heat thoroughly; but do not boil. To serve, pour into soup tureen (or individual bowls) and add the cream on top. You could do it somewhat artistically for presentation if you want! Makes 4-6 medium servings.

It's really good served with some kind of artisan bread or parmesan toasts!

Since it's pumpkin season, I had the Pumpkin Spice Latte at Starbucks today too - YUM! You have to try it:)

Priceless...

This is what it looks like when Ellie does construction with her daddy! I just love this picture because I remember helping my dad do projects around the house and countless trips to the hardware store. What a cutie!

Ellie's Three!!!

Last Friday, Ellie celebrated her third birthday! As we look forward to Baby Aubrey's arrival on Wednesday, it's hard to believe that three years ago, we were awaiting our first child's entrance into our lives. She has blessed us and challenged us tremendously over the past three years. The challenges have come in the way of God completely revealing to us our depravity and selfishness and some bad habits too! I guess those are also blessings. In more obvious ways, she has blessed us with her smile, laughter, imagination, sociability, and just her presence. As most parents say, we couldn't imagine our lives any differently now - although sometimes we try to imagine what life was like without her. I must say, it's really hard to remember and we are definitely two better people because of her.

So, we had fun celebrating with her by having a horse party at Happy Trails Ranch. The kids got to feed and ride the horses, watch a cat and a dog do tricks and go on a hayride. Everyone had a great time and fall decided to make it's debut with gorgeous skies, cool temperatures and a little reprieve from the love bugs - which are not at all lovely! There are two links to the pictures: one from Our Camera (these include at home birthday pics) and one from Stephanie's (thanks, Steph!).