Thursday, July 31, 2008

Wednesday, July 30, 2008

Budrick Updates

For all you Bud lovers out there here are some updates.
Daily News
Bud is kicking non-stop pretty much all day long and I can actually see him kick my stomach.
He moves constantly, but I can always tell where his feet are.
Auntie Kiki, Micah, Dad, Grandma Nancy, Grandpa John and Auntie Allie have all felt the Bud kick.
Doctor's Appointment 7-24-08
Dr. M says all the ultrasound reports came back great.
I have lost another 2lbs. That's 10 pounds lost all together.
Ultrasound 7-18-08
I knew he was a boy even before the ultrasound tech said it.
Bud was laying across my lower abdomen.
Bud measured exactly 20 weeks 5 days.
Auntie Kiki says he has big feet and hands.
Grandma Nancy says the pictures already look like Tim.
Tim saw Bud move for the first time.
My baby boy the pirate.

It's a mini package.

What a fine back you have.

Large foot

Mini Dallum

Friday, July 11, 2008

The Amana Vacation

Zuber's Hotel
Ox Yoke Inn

Preggers Belly Sez

Eating lunch at the Ox Yoke.


Drinking cream soda and beer from Millstreet Brewery

Our shot up getaway car.

Our favorite antique store in a greenhouse.

Fountain and Antiques

Just beautiful!

Funniest shot ever.

Anyone need a sink?

Picture on the bridge.

Woolen Mills

Cheese Palace

Guy making cheese.

JP and her squeaky cheese.
Real cheese curds.


I think I may have talked about this before, but one of my fondest childhood memories is weekend mornings with my grandmother and mother picking strawberries and eating strawberry shortcake for lunch. Besides cherry pie, strawberry shortcake is my favorite summer treat. Our CSA Harmony Valley Farms has been sending us cartons of berries each week and I keep meaning to make dessert with them, but instead I kept cutting them up and freezing them so they don't spoil. Wednesday night a long time friend came over for dinner and I found this great recipe for homemade biscuits, so I thought the timing was perfect. I cut up some berries and let them sit with sugar and mint from my garden. Tim made the biscuits and I added some whipped cream. YUM!!!! A perfect summer treat.
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream1
1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003