Sunday, January 31, 2010

grilled chicken adobo


can you believe that this lil blue eyed munchie is a quarter filipina!
its true i tell you, TRUE!!
her nose may be the only thing on her two and a half foot body that she got from me...but i'll take it!

one dish growing up that my mom and grandparents made a lot was chicken adobo.
my mouth is watering just thinking about it.
so very, very good.
i think as far as filipino cuisine goes, americans are most familiar with this dish and lumpia.

serve this chicken over steamed white or brown rice with some of the sauce drizzled over it.
its a crowd pleaser for sure!
Grilled Chicken Adobo
yields 4 servings
{print recipe}

1 1/2 cups low sodium soy sauce** or low sodium aloha shoyu
1 1/2 cups water
3/4 cup vinegar
4 tablespoons honey (you can substitute with brown sugar if you need to)
4-5 cloves of garlic, minced
3 bay leaves (very key ingredient)
1/2 teaspoon black pepper
3 pounds chicken thighs, with bones or without.


In a large stock pot, combine soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes. While chicken is cooking preheat either the broiler, an outdoor or indoor grill on high heat, grease lightly with oil.

Remove chicken from pot and drain on paper towels. Set aside. Discard the bay leaves. Return the mixture to a boil and cook sauce until its reduced to about 1 1/2 cups.
Place chicken on grill or under broiler for 4-5 minutes on each side, until browned or slightly blackened. Serve over rice with sauce.

** if all you have on hand is an american style soy sauce like regular kikkoman, use only 1 cup of it. the taste of this soy sauce compared to filipino or asian soy sauce is very different. you may get a different, very salty taste by using regular kikkoman, so make sure to reduce the amount added, but keep the water amount the same.

Thursday, January 28, 2010

cornbread and whipped honey butter




raise your hand if you wouldn't mind eating JUST cornbread and honey butter for dinner.

i have no idea what restaurant it was at but they made the mistake of bringing fresh outta the oven cornbread and whipped honey butter to our table before they took our dinner order.
i remember thinking "side salad please...and keep the cornbread and honey butter coming!"

talk about the ultimate comfort food.

just to let you know before you make this;
this is a NON sweet cornbread.
i can hear a true southerner saying "if its got sugar in it, its a CAKE."
well...dis ain't no cake, its bread.
ok? ok.

this way, you don't feel as guilty slathering on 2 tablespoons of honey butter per bite.

Cornbread & Whipped Honey Butter
yields :: 9 servings
{print recipe}

¼ cups melted butter plus 2 tablespoons butter
1 cup corn meal
½ cups all-purpose flour
1 teaspoon salt
1 cup buttermilk (i use buttermilk substitute; combine 1 cup milk with 1 tbsp white vinegar. let sit for at least 5 minutes)
½ cups milk
1 egg, at room temp
1 tablespoon baking powder
½ teaspoons baking soda

Preheat oven to 450 degrees with rack in the middle of the oven.
Place 2 tbsp butter in an iron skillet or 8 inch square baking pan.
Place skillet or pan in the preheated oven to get nice and hot, making sure the butter does not burn.
Combine corn meal, flour, and salt in a mixing bowl, set aside.
In a separate bowl, combine buttermilk, milk, and egg.
Add baking powder and baking soda to buttermilk mixture and stir to combine.
Pour buttermilk mixture into flour mixture and stir with a fork until just incorporated.
Do not over mix.
Add ¼ cup melted butter, stirring constantly again until just incorporated.
Pour mixture into hot pan. Bake for 20 to 25 minutes or until golden brown on top.

adapted from: the pioneer woman

Whipped Honey Butter
1 stick of butter, softened
2 tablespoons honey
Pinch of salt
1/4 teaspoon cinnamon (optional)

Place softened butter, honey, salt and cinnamon in a bowl. With an electric mixer, whip on medium speed for 4-5 minutes. Serve at room temperature on hot cornbread.

Wednesday, January 27, 2010

chicken tortilla soup


cold day fixer upper!
this soup will put a smile on your face and warm up your tummy.
if you have never ventured to make home made soup i suggest starting with this one.

its simple and flavorful and ready in 30 minutes.
its great with cornbread or by itself.

Chicken Tortilla Soup
yields :: 6 servings
{print recipe}

2 cups corn (frozen, fresh off the cobb or 1 can drained)
1 small onion diced
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can (4 oz) diced green chiles
1 1/2 cups cooked shredded chicken or 1 10 oz can of chunk chicken breast
4-5 cups chicken broth
3-4 corn tortillas
vegetable oil
salt and pepper to taste
sliced avocado
cilantro, optional
sour cream, optional
tabasco, optional

preheat oven to 350 degrees.
place the corn, onion, beans, shredded chicken, chiles, tomatoes and chicken broth in a large stock pot. season with salt and pepper to taste. simmer on medium for about 30 minutes.
while soup is simmering, cut corn tortillas into strips. toss them in a bowl with some vegetable oil to coat.
place in a single layer on a cookie sheet and place in preheated oven for 15-20 minutes turning tortilla strips every 5 minutes until sightly golden brown. remove from oven and sprinkle lightly with salt. set aside.
when ready to serve, garnish soup with avocado, cilantro, tortilla strips, sour cream and a couple of shots of tabasco.
we like to mix our tabasco right into the sour cream....mmmmm.

Tuesday, January 26, 2010

weekly dose!!

aloha everyone!

we are finally drying out here in so cal from STORM WATCH 2010.
i have n.e.v.e.r. seen it rain so much in my whole 8 years of living here.
there was even a tornado about 4 miles away from us in huntington harbour.
it picked up boats, cars and ripped trees out of the ground.
cray-zay.
i just saw online that its supposed to rain again this week.

one fun thing that the winter storms bring is lots and lots of snow!
there is more snow in the mountains east of us, big bear and running springs area, than they have seen since 1969. wow.

on saturday, jere jae, the munch and i walked down to the pier to ruby's for breakfast.
i woke up and declared i wanted someone else to cook for us.
i made sure to grab my camera because i knew if the skies were clear there would be some pictures worth taking.













we put our name down for a table then headed back outside to wait.
and that's when we saw it!

S N O W !


its pretty darn cool to see snow from the beach.


after breakfast on our way back down the pier,
we notice the ocean was very angry!
there was a set of waves that hit the pier that shook it violently.
i have never felt it do that.
everyone stopped and looked at each other.
pretty frightening.

the pier is made of reinforced concrete
and can withstand a 7.0 earthquake and 30 foot waves.
feeling it shake was scary.

we had a nice morning getting out of the apartment and into the cool, fresh air.

so.....the other day, my wallet was stolen.
i had a good idea who the culprit was.
i looked all over the apartment and finally found the little thief
behind the couch quietly going through her loot.





she found 2 twenty dollar bills and held one in each hand.
i was laughing too hard to take a good picture.
so here she is holding one of the twenty's.
out of alllll the stuff in my wallet,
how on earth does a 17 month old know
that those green papers have any value???
jere jae said "its because she's a girl."
ha....no.
its because her mama trained her right.

the munch has also been busy learning to touch the computer
while balancing on the edge of the couch.

this is the same kid that is too scared to walk on her own.

she has also figured out how to turn our lamp on and off.
i think her daddy may have helped her figure it out.

we sure are having fun with our crazy little girl.
she is such a social baby and loves being around lots of people.
she usually will go to anyone and will give
hugs when she leaves a room.
she makes the funniest faces i have ever seen.
she wakes up singing in the morning.
when it rained last week the little hair she does
have curled up all over her head.
at 17 months she is walking across the living room with
the aid of her toy push cart.
hopefully before she goes off to college she will be walking on her own.
she does NOT like it when jere jae and i hug or kiss in front of her.
she starts to pout and cry and will come over and push ME away from her daddy.
usually i get a hand in my face as she pushes me.
i have to turn my head and laugh quietly while
her daddy explains to her that what she is doing is not ok.
"you need to be nice to mommy."
yes, if you want your diaper changed and bottles made for you,
i also suggest being NICE to me.

we love you and miss all of you terribly!
hope you have something to look forward to this week.
may God bless you and keep you!

love::
the munch and the woman that chases her

Monday, January 25, 2010

texas: the cake version


i now know why its nicknamed texas sheet cake.
this thing is GINORMOUS.

i needed a dessert to feed about 10 people and it definitely did that!!
it could have easily of fed 20 or more.

you better be ready to move quick when you start making this cake.
this baby is one fast recipe.
from start to finish this delicious cake is done, yes DONE, in 30 minutes flat.

gotta love a cake that requires frosting to be poured on it right outta the oven.
that never happens!
you usually have to wait and wait till the cake is cooled enough to handle frosting.

if you ever have surprise guests drop in on you and you need an awesome dessert pronto, this is it! i suggest keeping all of the ingredients on hand at all times so you can whip it up.
its a winner.

Chocolate Sheet Cake
yields :: one 12x18 inch cake
{print recipe}

2 cups Flour
2 cups Sugar
¼ teaspoons Salt
6 Tablespoons Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk (i used buttermilk substitute: combine 1/2 cup of milk and 1/2 a tablespoon vinegar. let sit for 5 minutes and it becomes buttermilk)
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

Icing::
1 3/4 sticks butter
6 tablespoons cocoa powder
6 tablespoons milk
2 teaspoon vanilla extract
1 pound powdered sugar
Pinch of salt
1/2 cup finely chopped pecans (optional)

Preheat oven to 350°F. In a large bowl or stand mixer bowl, combine the flour, sugar, and salt. Stir together and set aside.
In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside. In a medium saucepan on medium heat, melt the butter. Meanwhile, bring 1 cup of water to a boil.
Add the cocoa to pan once butter is melted. Whisk together to combine. Once combined, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
Pour the chocolate mixture into the flour mixture. (Set the saucepan back on the stove, you will use it in a minute to make the icing.)
Stir together for a moment to cool the chocolate (make sure the chocolate & flour mixture is warm to the touch NOT hot) then slowly add in the egg mixture.
Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes, turning once at 10 minutes.
While the cake is baking make the icing.
Melt the butter in the saucepan over medium-low heat.
Add the cocoa powder and stir until smooth.
Add the milk and vanilla.
Add the powdered sugar and salt. Stir together until combined.
Immediately after removing the cake from the oven, pour the warm icing over the top. Allow the icing to spread all over the cake by tipping the pan to help it along. Distribute it as evenly as possible, you shouldn't need a knife or spatula, but use one for those stubborn areas if you need to.
Spread the chopped pecans over half or all of the cake or skip it entirely...
for those that will say "ewwww, i don't like nuts."
adapted from : the pioneer woman

Friday, January 22, 2010

a beautiful mess


how do you make a hawaiian happy??
make them a coconut cream trifle.

when you're an island girl relocated, your heart and taste buds long for reminders of da homeland.
for our good friend's birthday dessert i knew immediately that i needed to make something with coconut in it.
she grew up on o'ahu and brings aloha every where she goes.
cheeeee - huuuuuu.

i sent this dessert off with jere jae to the office for everyone to enjoy after lunch.
i was a little nervous about the coconut factor.

raw coconut draws many naysayers, which causes unnecessary negative feeling towards all things coconut.
sad panda.
the way i see it is people love the taste of coconut, but many times they can't get past the texture of it. rubbery and fibrous.
hey, i'm not a fan of raw coconut either.

but lets give peace and coconut a chance.

this dessert will single handedly change your mind about coconut.
i guuur-run-tee it.
its all because there's not a lick of raw coconut to be found in this dessert.
if you're already a coco-NUT, you will be even more nutty for it after one spoonful.
word on the street was the birthday girl and everyone else loved this dreamy concoction...seconds were had by everyone!

this dessert is beautiful in its own right.
topped with delicious toasted coconut and rows of messy layers, its hard to pick a spot to dig the serving spoon in to.
well.....not THAT hard.

Coconut Cream Trifle
{print recipe}

1 9 x 13 inch white cake, from a box mix or homemade; plus ingredients to make the cake
1 13.5 oz. can coconut milk
1/2 cup white sugar
2 tablespoons cornstarch
2 cups heavy cream (go ahead and break my heart and use 1 large container cool whip if you need to)
6 tablespoons sugar
1 teaspoon almond or vanilla extract
1 14 oz. sweetened condensed milk
1 1/2 - 2 cups shredded coconut, sweetened or unsweetened
Trifle Bowl

Follow the directions to bake a white cake of your choice.
Set aside and allow to cool completely.

Preheat your oven to 350 degrees.
Spread the shredded coconut on a cookie sheet.
Bake in preheated oven for 7-10 minutes, stirring every few minutes to make sure that the coconut browns evenly.
Remove from oven when you reach your desired toastiness. Set pan aside to cool.
In a medium sauce pan over medium heat combine the coconut milk, sugar and cornstarch.
Bring to a low slow boil stirring constantly.
Reduce heat to low medium and continue to cook while stirring until mixture is slightly thickened.
Pour coconut mixture into a glass bowl and set aside to cool to room temperature.
To speed up cooling process, place bowl in the fridge and mix every 5 minutes so the mixture doesn't turn into a thick pudding.

In a stand mixer bowl, beat heavy cream into whipped cream. (if you are using cool whip you can skip this part) Add sugar and extract 2 minutes into the process. Mix for about 4-5 minutes total on high speed or until stiff peaks are formed.

Place half of the whipped cream or cool whip into a separate bowl.
Add half of the cooled coconut mixture to the whipped cream and gently fold with a spatula until combined.
Place the whipped cream and coconut whipped cream in the refrigerator until you are ready to assemble the trifle.
In a large bowl, take your cooled white cake and break it or cut into small bite sizes pieces.

Place all of your items out on a work surface to form an assembly line: cake, opened can of sweetened condensed milk with a spoon in it, whipped cream, coconut whipped cream, remaining coconut cream and toasted coconut.
Begin by lining the bottom of your trifle bowl (you can also use something like this or this) with one layer of cake pieces.
Drizzle the cake pieces generously with a third of the sweetened condensed milk.
Using a spatula add one layer of whipped cream and even out. Then add a layer of the coconut whipped cream and then a thin layer of coconut cream.
Sprinkle on just a bit of toasted coconut.
Repeat they layers until you run out of ingredients, ending with whipped cream and then the remainder of the toasted coconut (I usually make sure I have a lot of the toasted coconut left over for the top.)
Refrigerate for 2-3 hours before serving.


Wednesday, January 20, 2010

best ever? yes...best EVER.


since chocolate chip cookies are my hubby's all time favorite baked goodie, i find myself making them quite often.
with my eyes closed...while i'm sleeping.

i figured since i make these suckers all. the. time. i might as well bake the ABSOLUTE BEST chocolate chip cookie out there.
so, one day i sat down at my computer and asked google to produce the following:
best ever chocolate chip cookie recipe.

and low and behold it did just that!!!

i stumbled upon this recipe and i have been in love ever since.
the hardest thing to remember is always having milk chocolate chips on hand....
THAT my young cooking apprentices is the secret ingredient.

Absolutely the Best Chocolate Chip Cookies
yields:: 3 dozen
{print recipe}

1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs, at room temperature
2 teaspoons Mexican vanilla extract or pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 12 oz. bag milk chocolate chips (do not substitute)


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

In a medium sized bowl combine the flour, baking soda and salt and set aside. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar for 3-4 minutes on medium speed. Add the eggs one at a time, beating well with each addition. Add vanilla. Gradually stir in flour mixture into the creamed mixture. Finally, fold in the chocolate chips. Using a teaspoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared cookie sheets.

Bake for 8-9 minutes in the preheated oven, tops will look undercooked. Remove from oven and allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
adapted from: all recipes

Tuesday, January 19, 2010

i knead a hero


i baked my first loaf of bread back in october.
angles sang as i took my beautiful loaf of french bread out of the oven.
it turned out so good that i began looking for more bread recipes to try.

one "to do" recipe that i added to my list was sandwich bread.
i want a go-to recipe, a real winner of a loaf that i can make every couple of weeks as needed.

this recipe was printed on the side of the whole wheat flour bag i had sitting in my pantry.
i really like how it turned out.
i think i will try one more recipe before deciding which will be our staple sandwich bread recipe...
but no denying, this recipe is very good.

just a few tips i'd like to pass on if you decide to make bread at home:

1. i highly recommend getting a stand mixer.
yes, you can build up your biceps muscles and knead away the old fashion way. however, if you bake bread more than once a week, its just a good investment.

2. you need a candy/fry thermometer to check your water temp.
according to the recipe you use or package yeast directions, warm water needs to be at an exact temperature so it doesn't kill the yeast. you don't want to go through all the trouble of making bread only to end up with a brick at the end of the whole process.

3. don't be discouraged.
as you bake bread you will start to notice what makes a prefect loaf according to your equipment and environment; your oven, temp in your home, difference between flours and brands, etc.
you will begin to know when to add more or less flour, the best place to let dough rise and if you should refrigerate the dough or just go ahead and bake it. keep notes on your recipes of what works best.

go for it!
as far as baking goes there really is nothing more rewarding than baking a perfect loaf of bread.
don't know where to start?
check out yeastspotting over on the wild yeast blog for inspiration and hundreds of amazing recipes!

Honey Whole Wheat Bread
yields : 2 loaves, 16 slices per loaf
{print recipe}

2packages (4 1/2 teaspoons) regular active dry yeast
1/4cup warm water (105°F to 115°F)
1/2cup honey
1/4cup butter, softened
3 1/2
teaspoons salt
2 1/2cups very warm water (120°F to 130°F)
4 1/2
cups whole wheat flour
2 3/4to 3 3/4 cups all-purpose flour

In stand mixer bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F), about 5 minutes. Add honey, butter, salt, 2 1/2 cups very warm water (120°F to 130°F) and 3 cups of the whole wheat flour. Beat in stand mixer with paddle attachment on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.

Replace paddle with hook attachment. On low-medium speed, slowly add in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.

On low, add in remaining 1/2 to 1 cup all-purpose flour and continue kneading for 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place (I place my dough in my oven that has been pre-heated to 200 degrees and then immediately turned off.) 30 to 45 minutes or until doubled in size.

Generously grease 2 (8x4- or 9x5-inch) loaf pans with cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves **One easy way to get a good loaf shape is to roll out the dough to a rectangle of 8x18 inches. From the 8' side furthest away from you, roll dough tightly towards you. Pinch the seam together, fold ends under loaf and place seam side down in prepared pan. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.

Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped on top. Immediately remove from pans to cooling racks. Cool completely, about 1 hour or longer.
You can freeze bread in a freezer safe bag for up to 3-4 months at 0 degrees.



adapted from: betty crocker

Sunday, January 17, 2010

super cute mocha cupcakes

about every 6 weeks at church we have a coffee shop night.
the real deal.
our back fellowship hall is transformed into a cozy little cafe with live music, featured art, treats and delicious coffee drinks.

its a lot of fun and a great setting to catch up with friends, new and old.
i usually contribute by being a barista for the night and baking a goodie for the dessert menu.

everything is free and all the tips we make go towards a missions based organization like water wells for africa or we buy a goat for a family in another country.
enjoyable and purposeful night!

i made this treat for one of our coffee shop nights about two months ago.
i have to say this lil mocha cupcake sort of blew my mind.
i admit i'm not much of a coffee drinker.
ok, ok...i actually NOT a coffee drinker at all.
i do like the occasional iced coffee during the summer,
but i'm a passion fruit green tea lover.
so, for me to say this is one of my all time favorite cuppy cakes...
well, that a huge compliment coming from me.

the cupcake is very delicate, moist and airy.
the whipped butter cream frosting is life CHANGING.
my jaw hit the floor when i tasted it for the first time.
its everything a good frosting should be and then some.

if there is a mocha lover in your life...make their whole YEAR and bake them a batch of these cutie cupcakes.

Mocha Cupcakes with Mocha Whipped Buttercream
yields: 18-22 2 oz. cupcakes
{print recipe}

1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup half & half
1/2 cup very strong brewed coffee, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg, at room temp, beaten

Preheat to 350°F. Line cupcake pan with liners. I used 2 oz. paper souffle cups because they are cute. No other reason.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a measuring cup, combine the milk and brewed coffee.
In a stand mixer, using a flat beater on medium-high speed, beat the butter and sugars together until light and fluffy, about 4 minutes.
Add the egg and mix until combined.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
Fill cupcake liners a little less than 2/3 full.
If using 2 oz souffle cups, bake for about 12-14 minutes, 3 oz. bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out with a few small crumbs. Let cool completely before frosting cupcakes.

For Butter Cream:
6 teaspoons meringue powder
6 tablespoons warm water
3/4 cup sugar
pinch of salt
1 cup butter, cut into 16 pieces, at room temp
1/2 teaspoon instant coffee granules (if you don't have instant, you can use 2-3 tablespoons of very, very strong brewed coffee, add it little by little until you get a strong enough mocha taste)
1/2 teaspoon water

Mix the coffee granules and 1/2 teaspoon of water together in small bowl and set aside.
In a large heatproof bowl or your stand mixer bowl combine the meringue powder, water and sugar. Place the bowl over low simmering water in a saucepan and whisk constantly until sugar is completely dissolved (160F). Remove from heat.

Using the whisk attachment on your stand mixer, whip mixture on high until it holds stiff peaks, about 6-7 minutes.

Switch to flat beater and add the salt. Add butter a few pieces at a time, beating well after each addition. Add in coffee mixture. Continue beating until butter cream is smooth and creamy, about 3-5 minutes.

Use a piping bag and a star tip to pipe frosting on to the cooled cupcakes.

To make the fun swirly garnish:
Melt 1/2 cup chocolate chips with a 1/2 tablespoon shortening in the microwave, mixing every 15 seconds until smooth.
Line a baking sheet with wax paper, prepare piping bag/parchment bag with melted chocolate and pipe your design.
Allow to chocolate designs to cool completely or place in the fridge for about 30 minutes until firm. Carefully peel up chocolate using a spatula (they may break, so make a lot) and place on your cupcake.

adapted from : i heart cuppy cakes

weekly dose!!

hello everyone!

hope this update finds you blessed and healthy.
i know i join many, if not all of you as we pray for the nation and people of haiti.
what they have experienced is a devastation that many of us can not even conceive of.

i pray that this moves many of us to action, if not globally then locally.
that we will help each other in some way...especially in prayer.

the munch and i had a busy week.
running here and there...seeing friends and getting things done.
one morning we came home to a nice little surprise on our doorstep.
my auntie linda in san fransisco sent the munch a package!



go baby go!!





ohhhh....such pretty wrapping.
mommy likes!


the most beautiful lady bug dress up gown!!
with wings AND antenna.


and an amazing dalmatian jacket!

thank you auntie linda!!!
we loooove it.
the munch was exhausted after unwrapping her surprise gifts.

so she sat on the couch to pick her toes.
such a little lady.

"can i help you??"

i have noooo idea what she is doing.

petting her face with her foot maybe??
i don't think SHE even knows what she's doing!

she almost has all of her teeth!

mommy is in the way of a clear view of baby einstein.

i love her little toes.
i want to bite them all the time and i have to restrain myself.
she has her daddy's toes.
how do i know??
because they both can do this and i can't.
big toe up and other toes down.

like they are hitchin' a ride with their big toe.

"sheezzzzee mom, do you have to tell EVERYONE our bidness??"

scrunchie face!!!!!




and i want to bite her cheeks and earlobes, too.
i basically want to eat her for breakfast, lunch and dinner.
i sure have fun with her.
i am blessed that i can stay at home with her.
this time is so precious to me and i don't take it for granted.


jere jae had a very exciting week.
he was able to attend the NAMM show for the 1st time.
he has been wanting to go for years.
i was so excited for him.
its a huge music product trade show that you have to be invited to attend.
it was held in anaheim, about a 30 minute drive from us.
he called me on thursday not long after he got there to tell me
he had extra passes for the NAMM worship night.
our good friends were able to watch the munch
and i picked up one of our youth group drummers to go with us.
two of our favorite worship leaders were playing,
paul baloche and lincoln brewster.
here are some pictures:


paul baloche



kirk whalum...AH-mazing saxophonist.
he was such a an unexpected highlight for me.
think dave koz.


jere jae had me in stitches after he leaned over and said to me,
"the guitarist looks like carl winslow."

great.
now i can't even look at him with out thinking about steve urkel.

lincoln brewster



we had a really great time.
such a nice treat.

thanks for reading this long weekly dose!
we sure love hearing from all of you.
sorry so many of you are having a hard time leaving comments.
i am trying to see if i can allow comments no matter
who your email server is.
stand by....
EDIT: i think i fixed it!
anyone who wants to leave a comment should now be able to access this function,
no matter who you have an email account with.
you just select 'anonymous' if you don't have any of the other listed accounts.
so go ahead and try it out for me, purdy please!!

we love all of you very much.
until next week!!

love:
the munch and her praying mama

linkwithin

Related Posts with Thumbnails