DREW'S LITTLE SISTER!

Wow...we are having a little girl! Just amazing. After thinking we wouldn't have another baby, she is truly a surprise and a gift. Everything looks great at 20 weeks and we are counting down the days until she is here safely and healthy in our arms. Can't wait to see you little one...

LIFE DOESN'T GET ANY SWEETER

I have jokingly begged Drew not to change as he gets older; I've asked him to please not cause me any anguish, heartache or grief, to please always be my angel baby. He is truly perfection, in our eyes at least, and wow does he bring us such incredible happiness. It's impossible to be sad around him, when all he brings is joy.

He has helped ease the pain of losing our first baby boy, Liam, which looking back I never would have thought possible. We need look no further than a child to see what this world should be about: innocence, happiness, love, caring and playfulness. I wish we didn't lose so much of the "good stuff" as we grow older. If I want to skip down the street singing at the top of my lungs, I should be able to right? I honestly think adults would be a lot happier if we could bring "recesses" back into our lives! Long live childhood...

A LITTLE WHIMSY NEVER HURT ANYONE

We have a new shipment of GurglePots coming in this week in a variety of wonderful colors! These colorful fish pitchers produce a "gurgle" sound when you pour your drink out. If you want to hear what they sound like, go to GurglePot and see why these have been such a huge hit at Not Too Shabby.

COOKING WITH THE KIDDOS

Alright, gourmet this recipe is not. But fun to make with the kids, yes. I could easily post a recipe every day, but I will try to not make this a cooking / baking blog. Enjoy!

STUFFED PIZZA ROLLS
1 roll refrigerated thin crust pizza dough
Mozzarella cheese
Pizza toppings (ie: pepperoni, green peppers and mushrooms)
1 T olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian Seasoning
2 T grated Parmesan cheese
Marinara sauce

Preheat oven to 400 degrees. Unroll pizza dough onto a lightly floured surface. Pat the dough until it's about 8" x 12". Using a pizza cutter, cut the dough into 24 equal pieces. Place cheese and desired toppings on each square.

Carefully wrap the dough around toppings; pinch to make sure each ball is sealed. Place seam-side down in a lightly sprayed pie plate. Brush the tops of the balls with olive oil or butter. Sprinkle with seasonings and top with Parmesan cheese.

Cook at 400 degrees for about 15 to 20 minutes until tops are a light golden brown. Serve with warm marinara on the side.

{Photos and recipe from Our Best Bites.

MAGNOLIA PLANTATION AND GARDENS

Since moving to South Carolina in 1999, I've had the opportunity to see a lot of stunningly beautiful places, but I really fell in love with the gardens at Magnolia Plantation in Charleston. Magnolia Plantation was founded in 1676 by the Drayton family, but based on the fact that I can't find any photos of the home, I'm guessing that I found the gardens much more impressive than the home.

The gardens at Magnolia Plantation have been open to the public since the early 1870's. Many parts of the gardens are even older, some sections more than 325 years old, making them the oldest unrestored gardens in America.

PARTY INSPIRATION

If only I had the talent, the money, and the time, I would throw parties like this every month! These are a few of the amazing party themed creations from Amy Atlas Events. Check out her portfolio for even more table decorating ideas.

}Photo by Karen Mordechai. Via one of my favorite party hosting blogs: Hostess With the Mostess.

CHIPOTLE CHICKEN TORTILLA SOUP

I've mentioned my love of food and cooking, so from time to time I will post about recipes I have made and love. I'm a serious recipe-pusher so get ready for the onslaught. The only thing I would change is to use shredded chicken versus bite-size pieces.

CHIPOTLE CHICKEN TORTILLA SOUP

1 T canola oil
¼ c onion, chopped
1 lb chicken breasts, cut into bite-size pieces
1 ½ t minced garlic
1 t chipotle chile powder
2 t ground cumin
1 c water
¼ t salt
1 14 ounce low-sodium chicken broth
1 14.5 ounce can whole or stewed tomatoes, undrained
1 c crushed tortilla chips
¼ c chopped fresh cilantro
1 lime, cut into 4 wedges

Heat oil in a large saucepan over medium-high heat. Add onion and chicken breasts, sauté 2 minutes. Add garlic, sauté another minute. Add chile powder and cumin, stir well. Add water, salt, broth, and tomatoes and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.
Serves 4.

{Published in: Gluten-Free Healthy Meals Main Dishes Soups on May 20, 2009.

IF WE COULD JUST GET HIM TO SLEEP IN HERE

Drew's room is almost done...well nearly. Danny just finished painting the walls, which we think turned out perfectly. He and his Dad put up some wide crown moulding, and the only thing left now is to install some dark wood flooring. A few years ago, my amazingly talented Mom made the bedding. It's a great thing to have creative, handy people in your life! Soon we'll be moving on to the nursery!