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Showing posts from December, 2012

Nine months

It took nine months for this little guy to grow inside my tummy, and today he is nine months old!  Happy nine months, my sweet Isaac.  (I actually wrote this on December 19, when he was 9 months old, but didn't publish it until today.) Please bear with me as I write a note for my son to read some day when he's old enough to know what I'm saying. These pictures were taken at the doctor office for his well baby check up.
Every day is brighter because you are in it.  Daddy and I simply adore you, and so do your sisters and brother.  Actually, everyone who is around you is captured by your cute-as-can-be smile and endearing disposition.  You are starting to crawl really well, and you're working on standing up by pulling yourself up to the edge of something or someone.  You love moving your hands around, both of them are always twisting in little circles, and you often clap, clap, clap them together.  In addition to nursing three or four times a day, you love food.  In the …

Christmas call from Lindsey

Lindsey arrived in Hong Kong on December 11 after spending ten weeks in the Missionary Training Center in Provo, Utah, and completing and intensive language course in Cantonese. Here she is pictured with her mission president and his wife. She is very happy to be a missionary in Hong Kong and is anxious to get more familiar with the area, the language, and especially the people. Christmas was lonely without her, but we got to talk to her for 50 minutes on the phone, and she sounded wonderful.

Lemon Poppyseed Waffles

Before Lindsey left on her mission, she found this wonderful recipe on Pinterest for Lemon Poppyseed Pancakes that she made for the family one morning.  We all liked it so much that it's become a favorite family recipe that I've made a few times since her temporary (18 months) departure in September, and it always reminds me of her.  Maybe that's part of why I enjoy these so much! Cooking these delicious breakfast goodies in my Texas-shaped Belgian waffle iron makes them all the more delicious and appealing.

Lemon Poppyseed Waffles 2 cups all purpose flour1 teaspoon baking powder1 teaspoon baking soda1/3 cup sugarpinch of salt1/3 cup poppyseedszest of 4 lemons2 cups buttermilk2 large eggs2 tablespoons butter, meltedNon-stick cooking spray
Mix everything together and ladle batter into a waffle iron sprayed with a non-stick spray, and cook until done. Makes about 8 Texas-sized waffles.  Serve with butter and maple syrup or sliced strawberries and whipped cream, or anything th…