Happy 3 months Campbell

Happy 3 month birthday Campbell.  We can't believe you are already 3 months old.  Time is flying by and almost everyday I wish I could freeze a moment in time.

YOU

1.  You weigh 12.2 lbs

2.  You are in size 1 Pamper diapers

3.  You eat about 5 oz. every 3-4 hours

4.  You go to bed each night between 6:30pm and 7:30pm

5.  You only wake up once during the night to eat (normally between 2-4) although some nights you have made it all the way until 6am!

6.  You take about 3-4 45 minutes naps a day

7.  You smile and coo all the time - this started around 6 weeks

8.  You learned how to roll over from your back to tummy in the last 2 weeks and you now occassionally roll from your tummy to your back

9.  You are starting to have a little bit of separation anxiety when other people hold you.  You look around for me and daddy

10.  Last week you began sleeping in your crib.  (Tear tear)

11.  You just began to grab at your toys

12.  Your hands are constantly in your mouth!

13.  You loved to be rocked in your sleepsack with paci before each nap and before bedtime.  Daddy and I use to sing but you began to fuss at this - maybe our voices were NOT music to your ears, ha.

14.  You like to be held facing outward

15.  You are so content, nosey, lovable, and sweet little baby.

I could write a novel about how much you mean to us and how much our love for you grows daily.  We thank God daily for the gift of you.  We love you Campbell.



You can call me Martha

No, really you can call me Martha Stewart because I recently made a FANTASTIC recipe of hers I saw her cook on the TODAY show the other morning.

The recipe is as follows:
Ingredients


All-purpose flower, for rolling
1 sheet frozen puff pastry, thawed
2 1/2 ounces grated sharp white cheddar (2/3 cup packed)
3 medium tomatoes, cut into ten 1/4-inch-thick slices
4 teaspoons extra-virgin olive oil
Ground pepper
1/3 cup small basil leaves, for serving

Preparation
Active time: 15 min
Total time: 40 min + cooling
Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a ¼-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.

Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. (Store between layers of parchment in an airtight container, up to one day.) To serve, top with basil.

Ta-da

Perfect for a summer meal with a salad and of course a glass of vino!

Also, we recently returned from a week at my in-laws in CT.  It was miss C's first plane ride and she did nothing short of fabulous - thank God.  We had a great time spending time with family and friends but it's always nice to be back in your own home, in your own bed, and back in your daily routine. 




Eeek we look horrid, oh well had to capture the first plane ride



Picture with her Great Grandparents!



Hi Bug!