48 Weeks.

Happy 48 Weeks Lima Bean! 

Well, I am rejoicing today. I found my photos and videos on my computer last night!!! In honor of my success, here's a video of LB swinging when we were in GA in April.

Misc.

Hi there! Happy Monday :)

I've had a few people ask what music LB and I were listening to while waiting in the car for Andrew. It is a fabulous CD called "Rain for Roots." I highly recommend it for all of you moms out there with young kids. You can purchase the CD here.

In other news, I was trying to upload my photos from my phone on to my computer. I successfully uploaded them (so I thought), just to find out that not only had the pictures not uploaded, I had lost all of them!!!!!! AGH! I have been fuming. Anyone experience this and possibly discover a way to recover the photos? Advice/suggestions are certainly happily received. The negative aspect to using my phone as my camera is... well... I no longer have any of Lima Bean's photos from the first year of her life. Lovely.

Speaking of Lima Bean, she is 11 months old today! Yeeeeeehaw!

Abiding in the Word.

"Know therefore that the LORD your God is God, the faithful God who keeps covenant and steadfast love with those who love him and keep his commandments, to a thousand generations."

Deuteronomy 7:9

Mama/Mimi is here right now. We jumped right in to crafting for Lima Bean's FIRST BIRTHDAY coming up next month.

 Super crazy hair after dinner.

Beautiful flowers LB and I picked on our walk before Mimi arrived.

  

Andrew made a 13-layer rum-caramel crepe cake last week. We just needed something delectable... and it certainly did not disappoint! 

I went out to water my potted plants out front and found this little guy on the wall. Eeek!

 Here we are waiting on Daddy to finish up some business before we went to pick up Mimi from the airport.

Just a little mid-morning snack in the car.

Having lunch in Denver.

Just trying out a perfectly sized chair. I think she likes it!

Week 47.

More pics!

 Lima Bean looking at the sunset.

Lima Bean decided to climb over the bar on the stool. Amy came to the rescue!

 LB likes to lounge on her Boppy.

"This way, Daddy!"

 Doing a little walking.

Really interested in Daddy's game...

 "Mama, what is this green stuff??"

Happy week to all!

Abiding in the Word.

"And he gave the apostles, the prophets, the evangelists, the shepherds, and teach, to equip the saints for the work of ministry, for building up the body of Christ."

Ephesians 4:11-12

 Our little climber.

"Excuse me, is there something on my face?"

Pretty sunset. 

 Lima Bean's first time golfing.

 Lima Bean taking over.

I have more photos from the week, but the upload is taking a long time. Off to bed for now, but more to come tomorrow!

Shrimp Scampi.

So this recipe post has been sitting as a draft for over a month now. Sorry for the delay!

Shrimp scampi is delicious, and it mixes up the typical meat and two sides dinner. I suggest giving it a try... asap. :)

For this recipe, you will need: shrimp (peeled, deveined, and tails removed), pasta (I prefer a short pasta), two slices of bacon, a shallot, two garlic cloves, a lemon, chicken stock, and parsley.

First, set your pot to boil with salty water for the pasta. While that's heating up, prep the other ingredients. Zest the lemon and cut it in half. Dice the bacon, shallot, garlic, and a handful of parsley. 

Now drop your pasta to cook until it is al dente, or has a slight bite to it still. I cooked my pasta just shy of the 11 minute cook time.

Meanwhile, saute the diced bacon in a pan until it is crispy and the fat has rendered.

Strain out the bacon, leaving a tablespoon or so of the grease in the skillet.

Place your shrimp in the hot skillet for just a minute or so on each side to ensure a good sear. The shrimp does not need to be cooked through. Be sure to avoid overcrowding in the pan. I had to sear my shrimp in two batches.  (Note: my shrimp still had the tails on and it was quite a bother trying to eat it)

After you have seared the shrimp on both sides and removed it from the skillet, toss in your shallots and garlic. Make sure your skillet is not too hot, otherwise your garlic will burn. Sauté the two until the shallots are translucent, about 3 minutes.

Add about a cup of chicken broth to the shallots and garlic. Be sure to scrape off all of the little bits on the bottom of the pan (the bits add flavor).

Then add the lemon zest and juice of one lemon. At this point, I also toss in a pinch of red pepper flakes, too.

Then add your shrimp back in to the skillet.

Add a pat of butter. This makes the sauce velvety and delicious.

Scoop out the pasta and add it to the skillet.

Toss it all together. Check the consistency of the sauce, then add one ladle-full of pasta water at a time to thin it out. You will need to use your judgment to decide how runny you would like the sauce to be.

Finally, add in the chopped parsley and crispy bacon. Toss to combine and enjoy!