So much news...

I know you are all on pins and needles waiting for Cloth Diapers, Part II, right? But it's going to have to wait because there is much news to share.

Most importantly, Leah Rose is HERE!!! She arrived on April 12 weighing 8lbs, 4oz and 21 1/4in long. Mommy and baby are doing great. Here is a photo of the sweet princess.

handed back to mommy after nursery bath :)

I get some cuddle time!!

Our visit with Rachele and Elizabeth came to an end just before Leah arrived, perfect timing right? We had so much fun with the girls. Such a good time in fact, that we barely remembered to take any photos! But I do have a few. We bought the girls matching watermelon bathing suits and here is Elizabeth in hers-- she's running from my tickles!

They also enjoyed playing together in their p.j.'s

And Elizabeth was good at pushing Avery's car too.

I made a couple great recipes while they were visiting and the best by far was Chicken Breasts Stuffed with Goat Cheese, Caramelized Onions and Thyme...delicious and highly recommended!!

Recipe for 3-4 people
Ingredients:
1 1/2 teaspoons olive oil
1 cups thinly sliced onions (I used a mix of vidalia and chives)
salt and freshly ground black pepper
1/2 cup crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fat-free milk
1 teaspoon chopped fresh thyme
3-4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 cup dry white wine
1 /2 cup fat-free, less-sodium chicken broth

To Prepare:
1. Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt, and pepper to pan; cook 8 minutes, stirring frequently until golden. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/4 teaspoon salt.
3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup. Serve over chicken.
ok, that made me super hungry! now I gotta go find a snack! But we do have some exciting news coming on Friday, as well as more cloth diaper info, so check back soon :)