Nineteen

Whew...nineteen weeks already? It seems so long ago when the morning sickness, tiredness, and dull aches began. Oh wait, that was yesterday. That's right, still dealing with a little morning sickness although I'm not nearly as tired as I was a couple of months ago.

This week, our little bundle of joy is about 6 inches long (length of a dollar bill) and weighs about 8 1/2 ounces. Babycenter compares these measurements to the size of an heirloom tomato. For the men out there - His Boys Can Swim uses a softball for comparison.

Things are moving along really well and we couldn't be happier. Melissa and I are heading the the One Week Boutique baby consignment sale tonight to find some baby necessities and treasures. Can't wait to do some shopping!

In other news...congrats to our dear friends David and Jamie on the birth of their first son, Carter John, last Saturday. I can assure you he is definitely a cutie!

Wordless Wednesday

Finally....harvest in full swing

Finally, beans are done and onto corn. Harvest is in full swing. A trip home this weekend led to some adventures in the field and some quality time with family. I love this time of year!

Birthday Girl

This little lady turns 3 today.........Happy Birthday Lilly!

Pumpkin Yumminess

For last week's Fried Chicken Dinner at church I tried out a new recipe. I was really wanting something with pumpkin and cheesecake is always good, so I consulted with Paula Deen, who provided an excellent pumpkin cheesecake recipe.

Crust:

nocoupons

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

nocoupons

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

**I opted to use 2 - 9" graham cracker pie crusts for this recipe....take one to church, and keep one at home :)

While I was busying making cheesecake and freezing pumpkin last weekend, these cuties and their mommies were painting pumpkins at grandma's house.

16 and Counting

Not much to report in the baby department this week. We're moving right along at 16 weeks. Out little bean is now the size of an avocado - approximately 4 1/2 inches long and 3 1/2 ounces. According to everything I've read, over the next couple of weeks the baby will double in size and weight.

Little milestones this week-the baby's toenails have started growing. This will be of particular interest to my family as we've had spirited discussions on whether to clip a baby's toenails or bite them off.....don't ask :)