Who needs hands when I have a mouth

Before Zackary could walk if he wanted to carry something from one place to another this is how he'd do it. This s a magnet from our fridge.

When you're tired

When you're tired this is just as good as any place, if you're Emily.

Nicholas Graham

This has been one of my most difficult pregnancies, but I'm so very glad he's here and well. We feel extremely blessed that Heavenly Father has sent him to us. We feel that our family is finally complete with him in our lives. Normally I don't do pictures that the hospital offers, I think they are cheesy and they don't do justice for how we feel about our baby and how beautiful they are. This company call Bell Baby Photography is new to Alta View and when I saw their brochure I just HAD to do it. I was only going to do the 1 pose for $45 but ended up getting the CD because I just couldn't decide on which one I loved the most. I loved them ALL.

The previous post is just a few section of what we got. But with out further a do on the the labor story for those who want to know how everything went.

I was in preterm labor for about 2 weeks. My last appointment Tues. April 5, my dr said that I was still 4 cm and 80% so he was hoping that I would be in labor by this week, and told me he didn't want to see me next week :) all in jest of course, Jason was out of town for a work training meeting and he was flying in 12:20 am Wednesday the 6th. So while I was waiting, to pick him up @ the airport, the contractions, and back pain was kicking in. I just kept thinking this isn't it you've had 3 false alarms already, we're just going to go home.

When he landed I was literally in tears because of the pain, so we rushed to the hospital we got there @ 1 am, they checked me and I was still the same. I started to cry and was begging to be a 5, (that was my magic # to get to stay and have the baby). The nurse came back less than an hr later and said I was a 5!! Yay!!! I cried again, not only because I get to have him but because the pain OUCH!!! 3:00 am I got my epidural FINALLY!! Then I progressed to a 6 and stayed. Then at 6:30 the pitocin was started and I was feeling comfortable and relaxed, aaaahhh... 7:30 Dr. Smith came in a broke my water, from that point I was melting like butter and he was out @ 9:30. I refused to push until the dr was right there to catch him. Once he told me to push I just started and he yelled STOP... Nicolas was out in 1/2 a push, that was the shortest time I had to push any of my kids out at any given time. All went so, well and smoothly I just couldn't as for a better delivery and a more beautiful son.

Beef Tenderloin

I got some of the BEST beef I have ever had in my life. The credit goes to a slaughter company here in UT called Dale T Smiths & Son's. I was introduced by Utah Diva Deal. When you go to their office they have FRESH, literally like cut and prepared to YOUR liking. I decided to try it 2 weeks ago and bought 10lbs of hamburger 93% lean, I've never had beef taste so good!! While I was there I saw that they had tenderloin. I've never cooked it nor thing I've tried it, maybe I have and don't remember but besides the point :P I got a 2.05 lbs one, I waited in the office while the got my hamburger. I walked out of there spending about $30 for the hamburger & the tenderloin, which is really not a bad deal considering that we still have about 6 lbs of hamburger left & I'm cooking the tenderloin tomorrow. So in reality a months worth of beef for $30 that equates to $1.00 per day of meat :) and we have chicken from Costco. The company only does beef to bad :P but the only thing you smell when you go there is the poop and the office doesn't stink like I thought it would smell. Like guts and stuff thankfully.

So here's the recipe I'll be using tomorrow I'll post up pictures when I start cooking it so you can see the before and after product :) I will say though this is the reddest and freshest beef you can find with out killing the cow yourself :) they sell whole cow obviously cut the way you want it ect or you can buy 1/2 cow or just what ever you need/want. I'm hoping I can go in on 1/2 cow with some people in the ward.

Ingredients

1 whole (4 To 5 Lbs.) Beef Tenderloin (butt)
4 Tablespoons Salted Butter, or more to taste
⅓ cups Whole Peppercorns, More Or Less To Taste
Lawry's Seasoned Salt (Or Your Favorite Salt Blend)
Lemon Pepper Seasoning
Olive Oil

Preparation Instructions

Preheat oven to 475 degrees.

Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
Sprinkle meat generously with Lawry’s. You can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry’s Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.
To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

My little boy is 1!

I can't believe a year has come and gone so fast and how much Zackary has grown, changed, and developed his sweet personality. There's so many things to say about him, so I'll list my top 15 :)

1. He cuddles, and loves to be cuddled
2. He loves to have the back of his head rubbed he even does it himself when he's tired
3. He sucks his 2 middle fingers on the left hand
4. He carries things in his mouth. If it will fit he'll put it in and crawl around with it in his mouth.
5. He's very smiley and happy.
6. He LOVES food. If he could eat all day he would.
7. He's very patient with his sisters especially when they take toys away from him.
8. He's a mommy's boy (that's my favorite)
9. He eats a banana faster than I've seen any baby do ever! 1/2 banana gone in less then 30 sec. no joke either.
10. He loves the mechanics of things and will watch intently to see how things work. Just like his Grandpa Levi.
11. I love his curly hair, I hope it never goes away.
12. I love his sweet dipples he has 2 one on each cheek :)
13. Has some of the most beautiful blue eyes out of all our kids
14. Has the cutest laugh next to Emily.
15. Loves cars and how the rolls. He even does the raspberries when he moves them.

Lemon Monkey Bread

This is a long process, and you'll have to make the dough by hand (not my favorite) but it still turned out good, and it tastes like a ooey gooey lemon pie with cream cheese filling. You do need a BUNT pan, I tried a bread pan and it worked out ok but some of the dough pieces were a little doughy.

To make:

Dough:

1/3 cup water
1/3 cup milk
3 tablespoons butter
1/4 cup sugar
1 egg
2 - 2 1/4 cups bread flour
1/2 teaspoon salt
2 teaspoon instant yeast
grated rind from 1 lemon

Coating

3 tablespoons melted butter
1/2 cup sugar

Filling:

1/2 cup soft cream cheese
1/2 cup sugar
3 tablespoons lemon juice
Lemon Topping
1/3 cup lemon juice
6 tablespoon sugar
1 egg
2 teaspoon butter

Method

To make the dough, add the milk and water to a saucepan and bring to a scald.

Pour the scalded liquid into a large bowl. Add in the sugar and butter. Stir till the butter melts and the temperature comes to a lukewarm. Take a lemon and finely grate the rind.

Add in the grated lemon rind, salt and beaten egg. Stir with a wire whisk to well blended. Add in half the flour and the instant yeast. Beat with a wooden spoon till smooth.

Start to add a little more flour a little at a time. Till the dough becomes to hard to mix in the bowl. Pour out onto a flat surface and begin to knead the dough for 10 minutes. continue to add more flour till the dough in no longer sticking to your hands. After kneading for 10 minutes add a little oil to a bowl ( about a tablespoon )

Place the kneaded dough into the bowl and turn over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest till double in bulk ( about 1 1/2 hours ). To make the filling combine the cream cheese, sugar and lemon juice together. Use a wire whisk and beat till smooth; set aside.

After the dough has risen, pour out onto a flat surface and with your fingers press the dough into a 8 x 11 rectangle. Take a pizza cutter and cut into long slices ( 1/2 inch ); in both directions.

To coat the dough. Place the melted butter onto a large plate. Place the pieces of dough a little at a time into the butter and coat. In a separate plate add the sugar and place the butter coated pieces into the sugar and coat. Place those into a bowl.

Take some of the coated balls of dough and place into a well greased bundt pan. Add a little of the filling on top. Alternate between the dough and fill till all used up (ending with the dough ). Cover with plastic wrap and allow to rest for another 1 1/2.

Mean time you can make the lemon topping. In a saucepan combine the lemon juice and sugar. Bring to a boil, wait till the sugar dissolves completely.

In a separate bowl whisk an egg till well beaten. Now, slowly add the hot lemon mixture to the egg and beat continuously. So not to cook the egg. Place back into the saucepan and continue to cook, being sure to whisk till the mixture becomes thick. Remove from heat and add the butter. Pour out into a bowl and cover with plastic wrap and place into the fridge to cool.

Once the bread has risen bake in a preheated 375 degree oven for about 35 minutes. As soon as it comes out of the oven. Allow to rest for 1 minutes. Then turn over onto a plate. If you wait to long the dough with stick to the bundt pan; allow to cool. Use a squeeze bottle or a piping bag to spread the lemon coating on top. Sprinkle with a little icing sugar and enjoy.