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.

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!

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!

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.

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.

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.

Making Baby Food...So Easy

When I told folks I was going to make my own homemade baby food..they laughed. "Yeah, we will see how much time you have for that after the baby comes..." Mind over matter people!

Well, come on over to my house and see the bags of baby food I've made over the past couple weeks - in a very short amount of time I might add. Only the best for Caston!

I choose fresh vegetables mostly (how lucky that it's starting summer and I'll be able to shop at the farmers' markets for most all vegetables and fruits), but the fruits and vegs that are high in pesticides typically, I'm buying either locally or frozen.

I look at it this way...why wouldn't I want my baby to have the freshest most nutritious food? Plus, have you smelled some of that jarred baby food- YUCK! I wouldn't eat it.

I made sweet pea puree the other day and looked at how brightly colored the peas were. The jarred stuff looks like a brown-green color and I've never known a baby to like peas. Well, mine does! It's his favorite thus far.

I'm also making sure Caston has an adventurous palate by incorporating things like avocado, salmon, pumpkin, butternut squash and even kale. I think kids are picky eaters bc they aren't shown how fun food is!

And, you save money! Trust me on this or read this.

If you are interested in making your own baby food check out these resources:
Baby Center
Wholesome Baby Food

Cookbook: So Fresh

Once a week I take about an hour and make a couple batches of baby food and freeze the food in ice cube trays and some freezer cups. Then, just pull out the different foods at each meal. Simple as that.

The older Caston gets the more he will just eat what we eat. I whole-heartily believe this is the best food for your baby....no preservatives and additives- just fresh and healthy food!

Give it a shot!

Another Day, Another Story

Our son has been persistent on waking up at 4:30 am every morning the past week- which before he slept till at least 5:30 am. He's teething so, I'm sure that has a little to do with it. But, we've been trying to make him hold off for a feeding 10 minutes extra each morning. (That's what I've read to do...but I've learned that the so-called expert books don't know it all.)

My husband was out of town one night this week and Caston woke up crying like no other...nothing would make it better so I made a bottle for him. (He's been switched over to formula now.) He went to town eating...when Caston is hungry you better watch out! I usually burp him when he's half way through, so I proceed to do so. But, he just would not burp and his little belly was so tight! (Caston has acid reflux very bad...so it sometimes take forever to get him to burp.)

He wouldn't burp and was screaming by this time bc all he wanted was his food. So, we started feeding again. After he finished he was completely satisfied. I laid him on my shoulder and he laid his head down gently and was cooing. (Nothing is more sweet than a baby cooing.)

Then is came.

On big ole loud, nasty, hard burp! I mean LOUD...

And the chair, my back, my hair and my neck was covered in baby puke. (We call Caston "Mr. Puke" around the house...his reflux makes him spit up a lot and even hours after a feeding.)

I couldn't believe I was sitting in living room at 5 am covered in puke...funny thing Caston didn't have a drop of spit up on him. Just my luck right. I had to laugh...I mean my husband was gone, it was the wee hours of the morning and I was covered in puke. I was just thankful that our furniture was leather, not cloth.

Oh, what we go through for our children, so that someday they can grow-up and become teenagers and forget all the things their parents did for them. The sacrifices they made, the many nights they stayed up with us when we had a cold, those blow-out diapers, the puke, the sleeplessness...the list goes on and on.

Wait. I need to call my parents and thank them. You should do the same.

If you are really trying to tell mom how much you appreciate all she's done for you...try these Chocolate Cupcakes. You are sure to make her day! (BTW I lived off these when I was pregnant...so good.)

Chocolate Cupcakes
from JoyofBaking.com
Makes about 16 cupcakes

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Chocolate Cupcakes:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

The Debate: Oven Roast or Crock-Pot

Everyone has an opinion on this debate: Oven roast or Crock-Pot roast. I've cooked roast in the oven and in the Crock-Pot and I have to say that nothing beats a roast cooked the old fashioned way in the oven. The taste is so much better and it's really not any more difficult.

(PHOTO: Loving that he can now sit in his big boy chair to eat his cereal. today Caston was all giggles.)

I used to throw a roast in the Crock when I worked out of home bc I thought it made my life easier (and it did a few nights). But, you can also cook a roast in the oven at a very low setting and cook it while you are at work just as easy.

But, I won't argue with anyone of this debate. I will suggest that if you are a fan of a Crock roast you just try my oven recipe and then tell me which you like best.

I did some experimenting with my roast recipe earlier this week....and we have a winner.

Lane's Oven Roast

1 (3-4 lb) roast

2 cups dry red wine (Merlot)

2 cups of tea

3 beef stock cubes

4 Bay leaves

4 stalks of celery, plus the celery leaves (roughly chopped)

1 medium onion, roughly chopped

3 carrots, roughly chopped

1/2 cup parsley, chopped

4 garlic cloves, diced

1 tsp. salt

1 T. Worcestershire sauce

1/2 tsp. ground peppercorns

1/2 tsp. Thyme, chopped

Sear the roast in a cast iron skillet with about 2 T. of olive oil in the bottom of skillet. This is the key to a good oven roast. Using a cast iron skillet will give you the very best sear- keeping the moisture of the roast.

Place all ingredients in large baking dish with a top. Lay the seared roast on top and be sure the veggies lay around the roast. Take some of the liquid and drizzle it over the roast. Sprinkle the roast with a little more salt and pepper. Cover and bake at 325 degrees for about 3 1/2 hours or until roast is done. The roast will be done with you can stick it with a fork and it falls apart.

NOTE- All ovens cook differently. Watch the roast so you do not over cook it.

I always know when my roast is ready because the entire house smells delicious. Funny, I know- but true!

Enjoy!

The Beauty of Soilds

This is the face Caston made today when he had his first taste of banana. Priceless!

He's been eating cereals for a month now and I thought since he's had no allergy to any cereal we would try banana today. (Yes- I know that the drs. tell you to wait on fruit and veg until 6 months, but I think mama's know their babies better.)

Mixing it with some organic oatmeal he was delighted! In fact I couldn't shovel the mixture in fast enough to suit him...looks like he's going to have his mother's patience. (That's what my husband likes to say.)

I've learned to eat every meal standing up since Mr. Caston came along. I'm either feeding him and trying to catch a bite myself - entertaining him while trying to eat - doing business on the phone or Internet while eating - and even grabbing something to eat while running out the door to my next meeting. Life has changed so much in the McConnell house.

Now, at this point in the post I would somehow try to tie in a recipe to the story...right?

So, what recipe am I going to post today? I'm not. I'm suggesting to all of you- take the night off from cooking and enjoy the beauty of spring and eat out. I might be a cook, but do you honestly think that I cook every night? My husband and I still enjoy date night twice a month (well we at least attempt it...harder now with the lil man).

Pick out a new restaurant tonight or order take out and relax! And check back tomorrow for a new recipe from me!

The Perfect Ending

I swear the older I get the faster the weeks go...it seems like it was Monday just yesterday. Guess they are right, "time flies when you're having fun." The weather in the Ozarks is amazing and I thank God for living back home in the south. The trees are budding out and the warm breeze is the perfect ending to a wonderful week!

I started the week off at my parents on the farm for some interviews with some local farmers for upcoming articles and ended the week doing some much needed landscaping. (Which BTW my mother told me how happy she was that I lived so close now...she said it was like she had her daughter back home. I almost cried bc it made me so happy!)

Our new house had barely any landscaping (which is nice - meant we didn't have to remove any old plants that I didn't like). We spent all day yesterday outside digging holes, planting and mulching. We still aren't done though. I still need to incorporate some hostas and day lillies into the mix, plus whatever annuals I decide to plant.

I'd like to find a local nursery in or around Hollister (so if anyone has any suggestions let me know). Otherwise, I'll be headed to the farmers' market in Springfield.

Here's an updated photo of our little man! Hard to believe he'll already be five months in a week- he's such a little hambone. His newest discovery is his toes, which he has taken to sucking on. I was worried about this at first, but read that it's perfectly normal. But, usually babies don't start the toe sucking until month 6. You can bet that I make sure his little pigs are very clean!

Here's a recipe I pulled off a 100 mile diet blog that we recently made. The leftover chicken makes for great chicken salad the next day!

Shallot Rub for Roast Chicken (enough for a small bird)

2 shallot cloves

2 garlic cloves

1 large stalk rosemary, leaves removed

4 T butter

2 T olive oil

kosher salt

fresh ground pepper

Combine all ingredients in a food processor, and pulse until well combined.

My Baby Keeps Growing

Caston turned 4 months old recently and I had to pinch myself. (How has it already been 4 months...)

(PHOTO: Daddy and Caston after a recent fishing tournament.)

Everyone told me that time would go fast this first year, but I had no idea. He's rolling over like a champ, talking up a storm, grabbing toys and playing, holding his head up and just recently started eating solids. Before long he will be crawling and then I will really be in for it.

I was at the grocery store last week and a woman complimented on how handsome Caston was. She asked me how old he was and I told her "4 months." She said he was so little to be that age and I said, no he's right on track. She then asked me how much formula he was taking and I told her none and smiled. She then proceed to tell me that since he was so small that I needed to not breastfeed and that women that breastfeed their babies "starve them."

Hummmm.....breath, breath, breath.

I took my long breaths, counted to 5 and said smiling, "thanks for your "unwanted" advice." Then walked off and continued my shopping.

For everyone out there that thinks they know best when it comes to giving advice to new mothers- mind your own business. Mothers get enough advice from family, they sure don't need it from perfect strangers in the grocery store.

I could have told that woman that she was in need of some eyeliner and a decent dye job on her hair - but I didn't. I just smiled, thanked her and went on my merry way.

For all mothers out there - you are number 1 in my eyes and your kiddos. Ignore those advice givers...they aren't worth your time.

On a lighter side...here's a new recipe that will put some "jazz" in those plain old pork chops.

Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

More Photos of Baby Caston

More photos of Baby Caston are posted on Tiffany Kelley's blog....take a look at our big boy!

I've had a couple of folks ask if I'm cooking as much anymore with the new little one- the answer is yes! I've just been busy with work and baby time it's been a little difficult to keep up with my blogs and other social media sites. But I'm learning how to get more done with an infant more and more each day....plus the little man is on a pretty good schedule now and gives mama time to get her work done.

Here's a new recipe that we really enjoy around our house. With just having a baby, I'm now trying to get back into "prebaby" shape. This recipe is sure to please not only the taste buds, but also the waist. Most Chicken Piccate recipes are made with a fatty, rich cream sauce- but this recipe is just the opposite- and tastes just as good.

Chicken Piccata with Pasta and Mushrooms
Recipe courtesy EatingWell.com

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Caston 3 Months...How the Time Flies

Caston turned 3 months last week...it's that amazing? Charlie and I sat at dinner and were just talking about how a blur our lives have been the past three months: New jobs (for both of us), moved south, sold a house, bought a new house, painted the new house, oh...and had a baby! Throw that all together and what do you get? One crazy time...we wouldn't recommend it.

BUT- we are so lucky to have everything fall into place at the right times. We feel very blessed to be closer to family and have our beautiful baby boy in our lives. He has really enriched our lives and made us better people! Amazing how little ones do that , isn't it?

Today we had a photographer come and do a photo shoot of the family and Caston! I discovered Tiffany Kelley through searching online. I knew she was the perfect photographer for us after I was she not only was a "social media junkie" (like me), but that her photos were modern- and at the same time classic.

Caston was a little angel all throughout the photo shoot and Tiffany posted a "Sneak Peek" of the pictures on her blog, check it out!

Happy 2010

Wow! 2010...10 years ago I graduated high school, went off to college at MU and met the man who is now my husband.

Six years ago I graduated college, married my high school sweetheart and started my first job out of college.

Now my husband and I have created our beautiful baby boy and are getting ready to make another life change- moving back to the southland and we couldn't be more excited.

It's always been our plan to move back down to Southwest Missouri- but we thought we would have to hold out on that chapter for a little while yet. But, due to some changes of events- we have the opportunity to move sooner than we thought.

It's a funny thing- life- that is. I've learned more than ever- when one door closes...another one always opens. And a door has opened for the McConnell family to move closer to our families and we couldn't be more elated!

Come Jan 15 we will be Hollister, Mo residents and 10 minutes from our favorite place- Table Rock Lake! Not to mention close to the ones we love! And another chapter begins...

We have so much to be thankful for in our lives this past year...here's to bigger and better things to come in 2010!

Cooking It Up McConnell Style

Somedays I wonder how my mother ever did it- three kids, clean house and always had a smile on her face.

Everyone told me “Your life will completely change- just you wait.”

Yeah life has changed around the McConnell household…my house isn’t as spotless as it usually is, Charlie hasn’t been fishing in 1 week, 2 weeks, 3 weeks…..I haven’t been to town once without my pea pod, our regular routines that we were so accustomed to has been thrown out the window (we are on Baby Caston’s schedule now), BUT there is one part of our lives that hasn’t changed- cooking.

Cooking might be a little more challenging at times now, but we always make time to cook together (when we can) and eat around the dinner table.

I still made the time to cook our neighbors holiday goodies this year, we find time to cook homemade meals every night, and I still find time to dabble with new recipes- like this one!

Honey-Mustard Pork Roast with Bacon
By Giada, Food Network
Pork:
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)

Salad:
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve

Making Fudge with Baby Caston

My life has truly changed....I used to be the ultimate "multi-tasker", but with a 1 month old I've learned that there are some things that I just can't do like I used too.

Each holiday I make homemade goodies for friends and neighbors. Things like fudge, pumpkin bread, candies and cookies. So, I put Caston down for a nap today and I knew I had some time to get some baking done- he always sleeps about 20 minutes after eating. WRONG!

I began making my Baldwin Family Fudge. I was in the middle of bringing the butter, sugar and milk to a soft ball (if any of you have made fudge you will understand) when Caston starting fussing. I thought - oh no! I couldn't leave the fudge because at this point in the cooking process it needed to be stirred the entire time until it reached the soft ball form. Caston began fussing more....."Oh come on fudge hurry the heck up," I was saying.

Now my little man was officially "irate." I left the fudge, ran to Caston's room and picked him up and returned back to the fudge. At this point I was stirring the fudge, bouncing Caston and trying to keep the pacifier in his mouth- I was a sight to see I'm sure.

It wasn't working. Caston was mad. So, I put him in his car seat (he loves his car seat). I placed the car seat on the floor next to me and was rocking it with my foot, while stirring the fudge- which by the way still hadn't reached the soft ball form. Why me!

It was somewhere in the middle of all this that I wonder what the heck I was thinking trying to do my annual holiday baking with a 1 month old! I officially learned my lesson! Maybe next year will work out better...

The fudge did get made, but it was a challenge to say the least!

So, if you are one of the lucky ones that get some of my annual fudge this year you can have a little chuckle because you know the story behind this sweet treat!

If you feel like making some fudge- here's our family recipe.