Baby Aiden on the Way!

Well, after all of these posts (yes, all three new ones, can you believe it?) and hardly a mention about our little baby on the way. It's taken a while for me to wrap my mind around the whole thing. I think that's why I don't like roller coasters - once it starts, you can't get off! Well, here is a little pick of our baby. My parents are coming into town this weekend and hopefully we'll get a little bit of the baby's room done. I'd show it to you now but you might wonder where he'll sleep. We are getting very excited - it is only a couple of months away!! The picture was taken at 5 months, I think - our sweet ultrasound person took a 4-D pic of him for us - we are having our official 4-D tomorrow. If we can't stop looking at the picture I can only imagine once he's here...

In a Nut Shell

Well, it's me again. Trying to think how to summarize January through the present. Is that possible? Well, yes. January was spent preparing for our elementary choir to go to TMEA in San Antonio and perform. They performed in February and it was a very successful trip - a huge milestone for us as directors and for the kids. My parents came down for the concert and we spent an extra day in San Antonio sightseeing as it was my mom's first time in SA and my dad had not been for many years.

Morning of the Performance
Warm-up on Stage
Lunch after Performance

Percussion Ensemble - after their last performance
Remember the Alamo?

"Silly rabbit...Trix are for kids!"

Riverboat Tour
My new pink case!!!!
**************************************************

A "Roux'ed" Awakening:

March. March. Well, Nick and I had opposite spring breaks which was a little rough (we tried not to be too pouty). I was able to go to his school and help him a bit and did some experimental cooking - Gumbo. I'd never made it before and wondered what the ingredients were that made it the texture and flavor that it has. Well, now that I've met..."the roux" - I don't know if I could ever make gumbo again. Being the amateur Gumbo cooker I was, I didn't know anything about roux, nor did I know you can also buy it already made. Well, the recipe I chose was a good one, I just didn't realize until about halfway through the roux-making process that I was making roux for 3 or 4 batches of gumbo. Instead of a little flour and oil, my recipe called for 5 cups of flour and however much oil to go with that. Needless to say I spent two hours stirring the roux, getting slightly sleepy as the night wore on. I did read about the "File" powder (I thought it was pronounced like "file cabinet," not "filay" - well, anyhow...) and how you could add a bit or let others add a bit. Well, if I ever do make it again, I will let others add a bit. It was a very thick gumbo - I couldn't eat too much - good flavor, a little salty....well, can you tell it was a defining moment in my cooking career as I am talking about it months later?