Thursday, March 31, 2011

Can't wait...

We are almost there, today marks 38 wks, and 4 days pregnant, we have 11 days to go. We are so thrilled to welcome our baby girl into this world. We give thanks to God for allowing us to have such a blessing. Just feeling her movements inside my tummy, I just can't explain the feeling. So many emotions, it's been a wonderful pregnancy, loved everything about it. She will cause me to love more, laugh more, and just be more aware of life and what it has to offer..(children seem to do that to their parents) So everything is ready, we are just waiting patiently for her arrival, we honestly cannot wait. My husband is so excited to meet her, and can't wait to hold her. I can't wait to bond with her...Just 11 more days!!!!!

Thursday, March 10, 2011

Things you stumble upon...

So of course while cleaning, you stumble across a few things. We have tons of cook books and recipes. We really enjoy William Sonoma's cook books. We have a few of on soups, brunch, spanish foods, korean, the list goes on. Since being pregnant, I haven't been able to sit and have a glass of wine with my husband, but hey that doesnt matter at this point. I plan on going back to doing those simple things with my husband. (I've never been a big drinker) but a glass of wine on occassion is fine with me. I came across this recipe for a Peach and Muscat Granita, it looks delicious! We once made a coffee granita, which was to die for. Very smooth, with a little bit of irish cream, just wish we would have made enough because it was so good.

Peach and Muscat Granita

Ingredients
4 cups sliced peaches (about 2 pounds)
1 (375-ml) bottle Muscat wine
3 cups water, divided
3/4 cup sugar
Preparation
Combine peaches and wine in a food processor or blender; process until smooth. Strain peach mixture through a sieve into a large bowl; discard solids.

Combine 1 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; stir in 2 cups water.

Combine peach mixture and sugar mixture in a 13 x 9-inch baking dish, stirring with a whisk. Freeze 6 hours or until firm, stirring twice during first 2 hours