Save Time Make Soup

My New Year's Resolution...to keep my cooking blog better updated. I've never had a problem with this in the past, but between running around after pea pod and starting a new job as an editor for a farm publication - let's just say something has to give.

But, I've finally got life back on track. It took me awhile to get over the new learning curve and balancing my work life and home life. I work at home most days, therefore that has been a struggled trying to know when to step away from the "home office."

Cooking is still my "get away" from life. I'm always amazed how I can come home, layout fresh vegetables, meat and seasonings and life becomes that much easier. Oh, and don't forget the wine! ;)

To help manage our crazy life my wonderful husband has been cooking a little more too (he's a saint...he truly is) and I've been making HUGE batches of soup. Then, I'll freeze the soup in smaller portions and we can pull it out anytime and instant meal!

A new soup I've been working on is my Chicken Corn Chowder. This soup really does the trick on a cold day paired along some toasty french bread. Let me know what you think.

Chicken Corn Chowder
by Lane
2 large chicken breasts, cooked and chopped (season the chicken before cooking)
1 cup of red onion, chopped
6 cups of new potatoes, diced
5 cups water
1 1/2 sticks butter
1 tsp Thyme
Cooked and crumbled slices of bacon
2 cloves garlic
Sprinkles of crushed red pepper

2 cans evaporated milk
2 cans of creamed corn

salt and pepper to taste

In a large pot add butter and saute onions and garlic. Do not burn the garlic. Add potatoes and water and cook until the potatoes are tender. Add the rest of the ingredients and reheat to a slight boil and continue cooking for 15 minutes.

The Best BOX Cake

Was it really more than a month ago that I updated my blog? Yes, it’s true. We’ve had a lot of changes come about recently in my family and the blog just wasn’t a priority.

A couple of friends emailed me today and asked if, “I was still cooking?” They were being cute of coarse- “Yes, I’m still cooking….all the time!”

Let me explain the delay in my posting on the blog first.
1.) I have a one-year-old! Yes, Caston will turn ONE tomorrow. Wow…that is so hard to say. Can my baby really no longer be a baby?

2.) I have begun making cakes. I finally finished my professional cake classes (2 night classes a week) and started making cakes. It’s been a blast and a ton of work, but it was on my bucket list and I’ve got it knocked out. I promise to post some of my cakes is the future! (PHOTO: One of my first cakes for my mother-in-law)

3.) I went from a part-time working mama to a full-time employee in October! HUGE change for our entire family, including the youngest- Caston. I was working part-time as a writer and marketing consultant (although the last couple months had really became a full-time job). Then, a blessing and dream job popped into my lap! I’m working as an editor for a farm publication and I get to do what I’ve always wanted to- tell the story of agriculture!

So, between all of this….the blog has suffered. I do hope to change that now! So, stay with me all…I promise not to let you down.

From the title of my post, you can tell I’m going to share a great recipe! I’ve been doing some baking to find the best cake mix and I have a winner! Duncan Hines Moist Deluxe Cake Mixes- truly the best cake mix I’ve eaten. And, I’ve ate a lot of cake.

My favorite has become the Golden Butter mix. But, I don’t just follow the mix recipe – I add to it. Lots of folks do this…they take a mix and add some things to make it taste homemade! Well, this really does taste homemade- ask anyone that I’ve made cakes for lately.

Here is how I turn a boxed mix into something delectable!

Add to a boxed mix some of the following:
- 1 cup sour cream
- 1 box instant pudding
- ½ cup chocolate chips
- Butter instead of oil
- Milk instead of water
- Add vanilla flavoring
- Add extra butter flavoring
- Add other extract flavorings (lemon, mint, orange, almond)Add some spirits to the spice up the flavoring. Rum is always good, but my favorite is Irish cream or amaretto. You will substitute for half of the water called for in the mix.
- Do the same with coffee (strong). Great with chocolate!
- Grate in some citrus peel

By adding some of the above ingredients you can make a boxed cake mix moist and tasty! You will follow the boxed mix instructions, but replace the water and oil with butter and milk and add extra vanilla flavoring (usually about 1 T.).

Or, you can follow the mix recipe and add instant pudding before you add the liquid ingredients. Next, add the liquid ingredients and mix well. When your mix is mixed well and not powdery add sour cream and beat.

That’s all you do! Enjoy and happy baking….

Mama's Chocolate Cookies

I'm going to share a HUGE secret today! One that is probably going to be surprising to many, so sit down.

I make chocolate cookies for a lot of picnics and occasions. The cookies are always gone in no time and a lot of friends have asked for the recipe. I say, "it's my little secret."

Well, I'm going to share the secret recipe and it's going to be a shocker to most that have tried these lovely cookies!

It's starts with a chocolate cake mix (YES, really!) I like to use Duncan Hines Moist cakes mixes. There it is, my secret is no more.

Chocolate Cookies from the Heart
by Lane

1 stick of butter
3 T. brown sugar
2 eggs
1 chocolate cake mix

Mix and place on cookie sheet. DO NOT GREASE THE COOKIE SHEET.

Bake at 350 for about 10 minutes.

Caston is Walking

I never imagined Caston would be walking already, but the time has come. He took his first real steps on Charlie's birthday- Sept. 16! Then, two days later he turned 10 months old! It was a very special time and I'm so thankful that I was able to watch it all.

Over the past week he has built up momentum, speed and a little grace when walking. It's amazing to imagine how much a baby changes and learns in the first year of life!

Now, he is walking all over the house and refuses to anything but walking. (Have to practice this new cool skill.)

Here is a quick video of him walking...he's already growing up too fast!

Holiday Jalapeno Jelly

I’m already thinking about Christmas around our house- where to put up all the Christmas trees in our new house, can I even have all my trees out with a 1 year old running around, Christmas shopping for family and making homemade gifts!

One special homemade gift my mother and I also enjoy making together is Jalapeno Jelly. We always have plenty of Jalapenos from the garden and it seems like we always have to find something to do with them.

Making jelly isn’t as difficult as most believe- it’s actually quite simple. Just be sure and wear gloves when preparing the peppers so your hands aren’t burning for a week.

This jelly makes a perfect holiday gift for neighbors and friends. Serve this jelly with a cream cheese topped cracker for your holiday gatherings!

>Jalapeno Jelly
Yields: about 5 half pints
from mom
¾ lb jalapeno peppers (or more if you want more heat)
2 pouches liquid pectin
2 c. cider vinegar (divided)
6 c. sugar
Green or red food coloring

Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar and sugar in a large pot. Bring to a boil and boil for 10 minutes. Stir constantly.

Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, while continuing to stir.

Remove from heat and skim foam if necessary. Stir in a few drops of food coloring of choice. Ladle hot jelly into jars in a boiling water canner.

NOTE: When cutting and seeding the peppers, wear rubber gloves to prevent hands from being burned.

Don't know how to can? Don't worry, I've got you covered! Check out the University fo Missouri Extension website for info on how to can.

Lemon Meringue Pie

Looks pretty delectable doesn't it...and it is! This Lemon Meringue Pie comes from Marty Uhlmann in Dora, she's quite the pie maker!

Any dessert with lemon is blue ribbon in my book! For those of you who aren't a lemon fan- not to worry this pie doesn't have that traditional tart lemon flavor. It's smooth, creamy and the meringue is light and fluffy.

Lemon Meringue Pie
Jello Cook & Serve Lemon Pudding Mix
Heat 2 cups water in medium pan
In a bowl mix pudding mix, 1/2 cup sugar plus 2 Tbsp.
Add 1/4 cup water
Grate lemon rind from half of a lemon
Add 2 Tbsp. of lemon juice
Add 3 egg yolks, stir well & add to hot water. Cook until thick. Add 2 Tbsp. butter. Cool and put in a baked 9" pie crust. Top with meringue.

Meringue
3 egg whites
1/4 tsp. cream of tarter
dash of salt
Beat until foamy.
Add 1/3 cup sugar, 2Tbsp. at a time, & continue beating until stiff peaks
form. Bake 10-15 min. or until lightly browned at 350 degrees.

Pie Crust
Mix:
4 cups flour
1 1/2 tsp. salt
1 1/3 cups shortening (I use Crisco & vegetable shortening)
Blend with pastry cutter until well mixed.

In a cup beat 1 egg.
Add 2 tsp. sugar and 2 Tbsp. vinegar.
Add enough water to make 1/2 cup.
Stir into dry mixture & knead until smooth. Roll thin & place in 9" pie pans.

This recipe will make about 3 crusts.

Homemade Pizza Pie

Around our house just about everything is homemade- pie crusts and fillings, mac n' cheese, baby food, lemonade- even the pizza!

I was on a recent visit in Dora for an upcoming cooking article when I tasted the very best homemade pizza crust from Marty Uhlmann.

Marty is a family friend that I remember as I child as making the best pies! My parents and the Uhlmann family would have club every Saturday with other farm families, where the men would talk politics and the women would bring some of the best homemade country fixins' and us kids would play in the hay barn or the creek. Good memories....

I interviewed Marty for the article and she had prepared three recipes- pizza, Lemon Meringue Pie and a Custard Pie. (Which I had a piece of each- you know me- I never turn down good food!)

The pizza crust taste like homemade rolls-it's amazing and fairly easy.

During the interview I recall Marty stating: "Back then we didn't go to the store to get a pizza- we made it!" I laughed, it's funny how things change. But, around our house we still do it the old-fashioned way I guess. (Wouldn't have it any other way either.)

Enjoy this pizza and let me know how you like it. This recipe will make two pizzas- we freeze the other one, so there is always one on hand, then there's no need to go to the store.

Pizza

by Marty Uhlmann
Makes two crusts and two toppings

Crust:
1 pkg. yeast
2 Cups lukewarm water
2 Tbsp. sugar
1 tsp. salt
7 Cups flour
1/4 Cup salad oil

Dissolve yeast in water and mix. Add the rest of the ingredients and mix. Dough will be dry. Set in a warm spot and cover with a towel. Let the dough double in size. Meanwhile- make the topping.

Topping:
Pan fry the following ingredients:
1 lb. hamburger
1 lb. sausage
1/2 cup chopped onion
3 cups tomato paste
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1 lb. grated cheese (1/2 mozzarella, 1/2 cheddar)

Place ingredients in large skillet (we use a cast iron skillet) and cook.

Punch dough down, split into two doughs and turn out on floured counter and roll the dough thin. (Remember this dough and topping will make two large pizzas.)

After rolling dough out, place in pizza pan and fold crust over and pinch to seal. Cover with towel and let it rest for 10 minutes. Add skillet mixture then add any of the following ingredients: olives, mushrooms, green peppers, pepperoni, smoked wieners and cover with cheese.

Bake at 425 degrees until crust is brown, approximately 25 min.

Life's Crazy Tales

I sometimes wonder where the time goes these days. I saw that my blog was last updated the first of August- I am so sorry to readers. I've been so busy with work that I haven't had time to myself for much of anything lately.

We celebrated Caston turning 9 months last week (9 month photo to right)...can't imagine him being 1 year in less than 3 months. My mother was correct about time flying when you have kids. My husband and I sit and laugh about how this year has already came and went- but we've had so many laughs, trips and cherished memories!

If you've read the blog, you've seen my baby food venture- which is still going strong. I'm also adding another venture, one that I've always had on my bucket list- Cake Decorating!

I've taken classes in the past and made cakes for folks, but I've decided to really dive into it. I'm registered for Master Level Courses Sept- Dec to brush up on my skills and learn to make amazing and unique cakes. Who needs the Cake Boss, when you've got the Cake Queen, right? Be looking for some creations coming soon.


As far as cooking goes around the McConnell house, strong and steady. I'm even going to sign-up for a cooking course in European Cuisine (my fave) in Nov.

But, in the meantime, hope you enjoy this recipe from my cupboard. Around our house cornbread is a table favorite. My parent's grind their own cornmeal and it makes the most amazing cornbread. Hope your family enjoys this Summer Cornbread

Summer Cornbread
by Lane

1 3/4 cups buttermilk
1 c corn kernels
1 1/2 cups white self-rising cornmeal
2 eggs, well beaten
3 T. melted butter



Preheat oven to 450 degrees. Combine in a medium bowl the buttermilk and eggs. Add butter and cornmeal, stir. Then add corn and fold into mix.



Pour into a cast iron skillet, that has been coated with vegetable oil and heated. Cook for 10-15 minutes, or until golden brown.

Baby Business Venture

For the past couple months I've been doing some research on baby food businesses. There are a lot of choices in other countries, but here in the US we just don't have enough options.

Consumers like options- that's why I'm doing some research for a business plan for a homemade baby food company (but this company will have a special and unique twist like no other). Stay tuned for the twist...

What are your thoughts on this? What are you looking for as a mother who wants to provide the best for your child? What convenience factors would you want? What price point would you pay?

Help me out with some of the research, please? From one mother to another...

(PHOTO: Caston enjoying some of mama's homemade ghetti and meatballs. )

Caston Turned 8 Months Yesterday

Caston turned 8 months old yesterday and we celebrated by a dinner on the Landing!

It's amazing how fast time has flown since our lil one was born. A lot of changes for our family- new jobs, new location and new baby! But, our lives are complete now and we thank the Lord everyday for our son and the many blessings he has bestowed upon us!

Lemon Pound Cake with Fresh Blueberry Sauce

Blueberries and lemons go hand and hand...

I decided to take one of my "go-to" recipes to the next level this weekend. Some friends of ours finally sold their house in St. Louis and are moving south near us to live at Table Rock Lake! They were down visiting and I decided to make a pound cake, but wanted to dress it up a bit.

I had blueberries from the farm in the fridge, so thought a blueberry sauce would do just the trick.

I added lemon zest to the traditional pound cake recipe- which comes from Martha Stewart. Then I added lemon juice and zest to the blueberry sauce. The dessert was perfect topped with some vanilla bean ice cream.

You can do the same with any berries. We also like the cake with strawberries and whipped cream during strawberry season. This pound cake is a must have in your recipe box!

Classic Pound Cake
from Martha Stewart
Makes one 9-by-5-inch loaf

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs
Confectioners' sugar, for dusting (optional)

1.Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk flour and salt in a medium bowl; set aside.

2.Put butter, granulated sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating until combined after each addition. Reduce speed to low; mix in flour mixture until just combined.


3.Spoon batter into prepared pan, and smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden and a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 10 to 15 minutes. Turn out onto rack, and let cool completely. Before serving, dust cake with confectioners' sugar, if desired. Cake can be stored at room temperature, wrapped well in plastic, up to 3 days.

Bluberry Sauce
1 1/2 cups blueberries
1/2 cup sugar
1/2 cup water
2 lemons, zested and juiced


Cook over medium-high heat until reduced and thickened.

More Baby Food Recipes

I've been experimenting in my kitchen with homemade baby foods. I decided before Caston was born that I wanted to make his food, but didn't know how fun it would be! And I've had a lot of response for me to post more on the subject and more recipes.

All you really need is a food processor or food mill, ice cube trays and a little bit of creativity!


I read about how good salmon is for babies because of the natural DHA and Omega 3 fatty acids in the tasty fish, so I thought how could I incorporate it in a baby food.


Sweet potatoes, olive oil and a few other ingredients make this baby food very tasty! I taste test all Caston's homemade foods. If I wouldn't eat it (and I'm not a picky eater) I won't feed it to him! I've tasted the prepared foods in the jars- NO Thank You- I'll pass on that!


Don't be afraid to put in some seasonings in your homemade baby foods as well. Just as long as you don't include sugar or salt in the food.


The older your baby gets the less finely pureed the food will become. Follow your babies reaction though- all babies are different and are ready for chunkier and more dense foods at different times. By the time most babies are 8 months old they can have some table food that the family eats, like potatoes, beans, carrots, cottage cheese (which Caston loves), yogurt (we buy YoBaby- it's easier on their bellies), and many other items. See more here.


Try to buy vegetables that are in season and local. Much of the produce we buy in stores is at least 14 days old by the time your purchase it in the stores and has traveled over 1,500 miles from farm to the store. If you can't find it local and fresh- choose frozen.

When pureeing foods, reserve the water the vegetables or fruit was cooked in to add back a little in the puree to mix easier. The water holds many of the nutrients your baby needs.

Also, just because you don't like something doesn't mean your baby won't. Be adventurous when making baby's food- he/she will thank you!

Here are some of the recipes that Caston loves (and they are mommy approved as well):


Fancy Salmon
2 (3 oz) salmon filets, poached and fully cooked
2 medium sweet potatoes, peeled and chopped
2 medium white potatoes, peeled and chopped
1 tsp olive oil
1 tsp. onion powder


Cook salmon fully and set aside. Boil potatoes until soft. Combine all ingredients in a food processor and puree to desired texture.


Asparagus Delight
1 lb. of fresh asparagus, trimmed
1 head of fresh broccoli, cut
1 tsp. olive oil
1 clove of garlic
1/2 tsp. onion powder

After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.


Spinach and Cauliflower Oh My
1 lb of spinach leaves (or use 1 bag of frozen spinach), cooked
1 head of cauliflower, steamed
1 clove of garlic
2 apples, peeled and cooked

Place all cooked items in a food processor and puree.

Red Cabbage Fun
2 apples, peeled and sliced
1 1/2 cups of red cabbage
3 T. of golden raisins
1 tsp. olive oil
1/2 cup water

Place all ingredients in a pan and boil for 10 minutes and then puree.

Berry Bounty
1 cup of blueberries
1 cup of blackberries
1 cup of strawberries
2 bananas


Simmer the berries in water for 6 minutes, then strain. Place berries and bananas in food processor and puree. When you serve this, you might have to add some cereal to thicken it up. Cereal is great to thicken up fruit purees.

Tomato Cucumber Salad

Tomatoes are here....finally! Everything is ripe and ready for the picking and I couldn't be more excited. I'm like a kid in the candy store during this time of the year, so says my husband. I wait all winter for that first taste of a vine ripened tomato and when it arrives- life couldn't be more sweet.

I was at the farm earlier this week and mom and I were busy in the kitchen cooking dinner and I told her I would make the salad. We had just come up from picking produce from the massive garden my parents grow each year.

Grabbed a bowl and started throwing in a few Cherokee Purple Tomatoes, cucumbers, onions and some seasonings. What was created was my ultimate favorite summer salad- made with truly fresh and local ingredients- straight from my family's farm. (Ahhh, life is so sweet!)

If you've never eaten a tomato cucumber salad, you're missing out. I would make a dinner out of this salad last summer, while pregnant with our son Caston. And, the best part is this is a healthy meal you can feel good about.

Be sure and stop in at the farmers' market to pick up your ingredients. Try and choose small cucumbers- as they are so much tastier when picked young. Enjoy!

Tomato Cucumber Salad

by Lane

3 small cucumbers, sliced

2 -3 medium tomatoes, cut in chunks
1 med. red onion, sliced
1 green pepper, sliced in rings
1/4 c. oil
1/4 c. vinegar
2 tbsp. sugar

Dash of pepper
1/2 cup feta cheese, optional
1/2 tsp. basil
1 tsp. garlic, minced

Combine all ingredients and chill. Serve cold.

Spinach Baby Food

So, it begins...our son is crawling! And, he's fast- too fast. Life is getting ready to get real interesting I can already tell. Baby gate installed- check. Outlet covers in- check. Breakables put away- check. Bring it on!

Here's one of his new tricks to please his parents or anyone that will watch. He even displayed his clapping skills to all the vendors today at the farmers' market. We bought some produce, meat and bread today. Some of the produce will be used for Caston's homemade baby foods.

I've been experimenting with baby food purees the past couple months. I wanted to make Caston's food - making his food is healthier and better for him, not to mention- EASY. Plus, it's farmers' market season and I'm able to shop local and make foods that are freshly picked from local farmers I know. What more could a mother ask for?

Caston's favorite foods are asparagus, spinach, salmon, avocado and blueberries. He has some blueberries from Persimmon Hill Farm the other night when we went out to do some picking.

Here's a great puree that is packed full of nutrients for your growing baby!

Spinach and Sweet Potato Puree
1 bag of spinach, cooked
1 sweet potato, cooked, peeled and cubed
1 clove of garlic
1 tsp of olive oil

Cook spinach and sweet potatoes. Place in a food processor along with garlic and olive oil and puree. Spoon into ice cube trays, cover with plastic wrap and freeze. After frozen place in freezer bag and use within 1 month.

Blueberry Lemon Pie

Our family visited Persimmon Hill Berry Farm on Wednesday night in Lampe (which is just about 18 minutes from our house) and had an incredible time! The farm is a berry farm and agritourism destination for many each year…as the farm is famous for their Blueberry Thunder Muffins!

We picked up some muffins and blueberries while on our visit. And sampled the farm's newest treat- Blueberry Bread Pudding. We plan on going back next week for some blackberries!

With 3 pounds of blueberries I decided to try out a new pie recipe. I haven’t yet sliced the pie, but how can you go wrong with this list of ingredients? Enjoy!

Blueberry Lemon Pie
by Lane

Single Pie Crust (My grandmother Garrison’s recipe)
1 1/3 c flour
½ tsp salt
½ c Crisco shortening
3 T ice cold water
½ tsp vinegar

In a food processor pulse flour and salt. Add shortening and pulse into combined (it will resemble cornmeal). Add water and vinegar and pulse until combined- the mixture will form a ball. Roll out first dough and then repeat for second dough.

Filling:
¾ c sugar
2 T cornstarch
1 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
½ c water
3 c fresh blueberries
1 T lemon juice
Zest of 1 large lemon

Combine sugar, cornstarch, cinnamon, nutmeg and allspice and water in a saucepan and bring to a rapid boil. Cook until thickened (about 5 minutes). Remove from heat and let mixture cool. After the mixture has cooled add blueberries, lemon juice and zest.

Preheat oven to 425 degrees. Pour filling into pie and top with second crust. Brush top of pie dough with mixture of (1 egg and 2 T milk).

Bake for 18 minutes at 425 degrees, then reduce heat to 325 degrees for another 20 minutes. Let pie cool before slicing.

It's Dairy Month

June is Dairy Month, so let's celebrate with recipes full of dairy products!

Check out a recent cook article I wrote about the Grisham Dairy in SW Mo...Sheena (pictured) shares some of her favorite dairy recipes that are perfect for summer bbq's!

Cook article in Missouri Farmer Today.

Other great dairy recipes here.

If you are looking for some local SW MO milk- check out Ozark Mtn. Creamery in Mtn. Grove.

Roasted Leg of Lamb

I tried to have the Roasted Leg of Lamb recipe up earlier, but Blogger was having some issues. But, here it is!

It turned out beautifully...paired it with Augusta Norton. It's fairly simple, but we did have a little challenge cutting it perfectly- since it was a bone-in leg of lamb.

I bought the leg of lamb from my friend Nancy Rasmussen of Sunny Lane Farms in Lockwood. She sells at some area farmers' markets in SW Mo.

Lane’s Roasted Leg of Lamb
Marinade:
2 lemons, juiced
2 T. garlic powder
1T. onion powder
4 springs of fresh Rosemary
5 springs of Thyme
¼ c olive oil

Mix all together in bowl. Coat a 5-7 lb. leg of lamb with the mixture and place lamb in bag and place in refrigerator overnight.

Preheat oven to 400 degrees. Place roasting tray in a roasting pan and place lamb on tray.

Roast for 30 minutes, then reduce heat to 350 degrees and cook for another 1 to 1 and half hrs. longer to medium rare. A digit thermometer will read 145 degrees. Remove lamb and let the meat rest for at least 15 minutes.

Sauce:
Place roasting pan on stove and turn heat to medium. Add to the pan:
1 c. chicken stock
1 c. dry red wine
1 tsp. Herb De Provence
3 garlic cloves, crushed
½ tsp. onion powder
1 tsp. sea salt

Deglaze the pan to release the pan drippings from the leg of lamb by cooking mixture and scraping with a wooden spoon. Cook the mixture down, while continuing to scrape drippings on the bottom of pan. Strain mixture and drizzle sliced lamb with sauce.

More Pictures from Caston's 6 Month Session

I love this photo of me and my baby boy! He is just "a joy" that's what Charlie calls him.

I'll post the Leg of Lamb recipe tomorrow...for now here are more photos from Caston's 6 month session and our family session with Tiffany Kelly.

View all photos online on Tiffany's great photo blog.

Special Day

This photo was a recent family photo we had taken and it just brings a smile to my face. I think about how much our lives have changed and how blessed we are to have our little boy.

Tomorrow is a special day. Our wedding anniversary - 6 years! Where does the time go?

We usually go out to a nice romantic dinner for our anniversary, but I decided to make it more personal this year. I wanted to cook our anniversary dinner.

So, I went to the farmers' market last week and bought a leg of lamb from my friend Nancy Rasmussen of Sunny Lane Farms. Told Nancy that it was going to be for our anniversary dinner and she smiled and was happy I shopped with her for the special occasion! (I love shopping with our local farmers...)

I've never cooked leg of lamb before and I'll admit - I'm a little intimidated!

But, I called a very good friend of mine who is a chef and he gave me the 411 on cooking the perfect leg of lamb.

Check back tomorrow for the recipe!

(PHOTO: From TiffanyKelly.com)

Caston Hits 6 Months

Our little fellow turned 6 months a couple weeks ago and I haven't even had time to post a new photo from the latest photo session with Tiffany Kelly. I swear the older I get the more times flies.

In this picture Caston is on a blanket in the front yard holding an airplane that Charlie's dad made for the wee man. It hangs in his room with another plane. When Tiffany came to do the pictures she went through Caston's room gathering props and saw the latest plane that grandpa made and had to use it in a picture. Which was a great idea!

I've been busy making lots of baby food purees the past couple of weeks. I'm trying to set at least one day every two weeks to make new purees. This way I have plenty on hand in the deep freeze.

I never imagined I would be working at home, raising a baby! My, my how things change. I wouldn't have it any other way though. Working for myself has allowed our family to live a much more fullfilling life and it's so rewarding. I've been able to watch my son grow and learn each and everyday. I am so thankful for that.

My husband's job has allowed us to live a great life and we are very thankful to be living near our families finally.

God blesses us in so many ways, sometimes we just have to open our eyes and hearts to realize it.