Tuesday, June 19, 2012

As I've seen written before, I was busy living life instead of recording it. Forgive me. The past several months have been a wild ride of learning to juggle my time with God, my precious family, and my photography business. Just as I began to get comfortable with these roles, Mike called as I was in the toy aisle of Walmart playing with the girls. "Are you sitting?" he asked. "Ummm no. Should I be?" It was as if the wind was knocked out of me. Orders to Misawa, Japan.

Get passports. Get medical clearance. Buy fans (no A/C in base housing). Movers pack belongings. My head is spinning. Fast forward to today. We flew in to Seattle last night where we will be enjoying the remainder of the week; Mike's sister, Diana, will be joining us beginning today as well, she and her 7-month swollen belly (a girl!). We fly to Japan from Seattle very early Sunday morning.

Amelia just walked by saying "Hi!" in all her 15-month cuteness and Madeline is asking, "Do you want coffee, mommy?" And so today begins...

I look forward to writing all about our journey in Misawa, Japan. Thank you, Lord, for this opportunity to serve you globally. How exciting and a tad anxiety-provoking.

Thursday, March 22, 2012

Happy First Birthday, Sweet Amelia!


 My dearest Amelia Belle,

I am swollen with pride at the very thought of you. You are sweet as candy, delightful, charming, bashful, and as loving as a one-year-old can be. I love you to pieces.

Thank you, Lord, for forming Amelia so perfectly. She is physically a little dark-haired version of myself; Inwardly- a delicate balance of both parents. She has my shyness, Mike's calmness, and is as loving and cuddly as I prayed she would be. What a gem.

Happy birthday, beloved daughter.

love, me.

Saturday, January 28, 2012

Wednesday, January 11, 2012

so this is love.


Black Bean & Tomato Quinoa Salad



You may like it if (one or more of the following):
1. You are vegetarian or are feeding a vegetarian
2. You search for quinoa recipes. This tells me you want to eat healthy.
3. You want to eat whole (non-processed) foods
4. You like all-natural flavor

Without further ado, here is my stolen recipe.
  • 1 cup quinoa
  • dash of salt
  • 3 tbsp olive oil
  • 2 tbsp vinegar
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • Salt and pepper to taste
  • 1 can of black beans
  • 2 to 3 tomatoes
  • 1 onion
  • Fresh Herbs (optional – I like using cilantro)
Cook quinoa (I use a rice cooker). Allow it to cool.
Make the dressing by combining the oil, vinegar, lemon juice and spices.
Cut the tomatoes into chunks and add them to the dressing in a medium sized bowl. Chop the onion finely and add it as well. If you happen to have a bell pepper or some celery that needs to be used up (What do you know, I did), feel free to chop it and throw it in as well.
Open the can of black beans and pour the beans into a strainer. Rinse them with plenty of water. Give the excess liquid a minute to drain off completely, then pour the black beans into your salad bowl.
Add the quinoa and fresh herbs and gently toss it until everything is mixed well. Serve at room temperature, or chill in the fridge until you are ready to eat.

Enjoy! Tell me if you made it.

Mike's reaction after tasting it- "This is healthy? Wow."

*I suppose all health benefits were lost from eating 2 cupcakes and one ice cream cone today. Oops. 

Wednesday, January 4, 2012

Healthy-Flavorful Egg "Cupcakes"


Why you may like them:

1. Healthy
2. Inexpensive (I used raw veggies I already had for this week's dinners.)
3. Make weekly and eat daily
4. Delicious


Ingredients:

12 eggs. Cooking spray. Now be creative.


I added:

One handful of shredded mozarella, 3 strips of crispy bacon, 1/4 onion, handful of sliced carrots, one and a half handfuls of mushrooms, salt, pepper, and dried basil to taste

Directions:

1. Heat oven to 350 degrees
2. Spray muffin pans (I made 18 cupcakes)
3. Finely chop (I used food processor) all veggies
4. Whisk eggs, veggies, cheese, salt, pepper, herbs, and small pieces of cooked bacon in large bowl
5. Scoop and pour 1/4 cup of mixture into each cup
5. Bake for 20 minutes (or until cupcakes no longer look wet, only moist)

Eat now, refrigerate for the week, and/ or freeze for the month






Sunday, January 1, 2012

2012

Welcome, 2012. I love a good fresh start. I think of the year behind me and the changes it brought. Amelia, my darling, Amelia. Military separation from husband for six months brimming with tears, hard work, skype dates, and monthly countdowns. Extended time in Orlando which rekindled an old friendship (hi Kaley!). Madeline's second birthday. The sweet homecoming of husband and a renewed appreciation and love for one another. Christmas as a family of four. The last days of reading the Bible in a year (2011's resolution). No doubt a good year.

What makes a year fulfilling? What if Mike never deployed, which meant we never rejoiced over his return. What if we had no children and didn't celebrate Amelia's birth and the close of Madeline's second year? What if there were no significant milestones? If every day in year 2011 was similar to the last, what would make each day worth loving?

One of my gifts from Mike this Christmas was an iHome. I just adore it. There is something about music, isn't there? Who doesn't enjoy music? We play the "Coldplay station" on Pandora and I like it. I really do. But when the station is say, Kari Jobe, my soul knows joy. As I worship Christ through music that speaks of His holiness, His sacrifice, His love, I am complete. Each day I spend singing to the one who created me to sing is a really good day. I know I was created to worship Him. I know you were created to worship Him. 2012 I commit to Him. No matter what milestones or exciting days it brings, it will bring days filled with worship to the one my soul loves.

{I do wish I could sing well.}