Wednesday, October 20, 2010

Two months away from a year

Pumpkin is now 10 months old. A lot happened while she was 9 months. She learned to clap, she learned to patty cake, she learned to crawl and pull up, and lastly she broke her two top front teeth. It felt like this past month was gone with a blink of the eyes.

I am planning her first birthday party for December 4, 2010. It is crazy to me that we're even close to the one year mark. Didn't I just give birth to this 5 pound baby girl? While I am excited to be planning her party, it really saddens me to think she will be one in less than 2 months. I get very emotional at the thought (I may or may not have been crying while typing this...) of her growing up.

I am excited to see the girl and woman she will become, but it's going too fast. I just want it to slow down a little! It makes me proud that her father and I brought such an amazing little girl into this world. That parts of us make up the best of her. I love her with all of my being!!!


Corn bread- topped salmon

About 2 years ago I bought a casserole cookbook. It wasn't big, but had 76 different recipes. I used a few of the recipes and then "lost" it. Turns out it wasn't really lost, it was just put where all of the cook books were. So upon finding this cook book I decided it was time to try out some new recipes (we're getting tired of repeat dinners!)

I decided to make this particular recipe tonight. One of the reasons is because I didn't have to defrost any meat (yes, I forgot) and two, it's so so simple.

Corn bread- topped salmon

2 cans (10-3/4 oz each) condensed cream of mushroom soup
1/4 cup milk
1 can (14-3/4 oz) salmon drained, bones and skin removed
1-1/2 cups frozen peas, thawed
1 package (8-1/2 oz) corn bread/muffin mix (I used Jiffy)
1 jar (4 oz) diced pimientos, drained
1/4 cup finely chopped green pepper
1 tsp finely chopped onion
1/2 tsp celery seed
1/4 tsp dried thyme

1. In a lg sauce pan bring the soup and milk to a boil. Add salmon and peas. Pour into a greased shallow 2-1/2 qt baking dish. Prepare corn bread batter according to package directions; stir in the remaining ingredients. Spoon over salmon mixture.

2. Bake, uncovered, at 400 degrees for 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.

If you aren't a fan of canned salmon I'm sure that fresh would be even better!

Scot and I really enjoyed this meal. I made a salad as a side and Scot ate THREE plates! I'd say it was a success!


Monday, October 18, 2010

Friends and pumpkins

Over a year ago I joined a website called  The Bump. For those that don't know, the bump is a website for soon-to-be moms and moms. This is a wonderful website (most of the time) and I am thankful for it because I have made some life long friends. This week two friends that I met on there came to visit! Stacy and Darby flew in from Indiana, Ari and Cora flew in from Minnesota, and Whitney, her mom Kim, and Ella drove down from OKC!!

We got a group together to go to the Texas State Fair (fried food heaven!) and had such a great time.

We also went to our first annual pumpkin patch at the Flower Mound Pumpkin Village! I am so excited about starting traditions with Pumpkin, and this is our first! We had a blast doing pictures in the pumpkins with all of the babies and actually picking out all of their pumpkins.

I enjoyed having friends stay with us, but I am so happy to have an empty home again!