This last week was been the week all my precious girls blew through milestones. Today, I’ll focus on the girls.
Brian and I were anticipating a wonderful date night out. We had all the kids in bed and I was finishing my final touches on my eyelashes (which rarely get recognized anymore) when I heard the pitter patter of little feet in the hall way. Someone was out of bed… again. So I turned the corner expecting to see someone trying to sneak a peek at their Grandma, when I see my baby girl tittering down the stairs with a huge “I did it” grin on her face.
Gracie had finally mastered the last obstacle to her crib and was a free bird flitting around the hallways and proudly making her entrance down the stairs. She was absolutely adorable. We discussed toddler beds. Because as cute as it is to see her climbing around, it wasn’t safe. So, the next morning we gave the girls what they were long ready for.
For a moment I mourned the cribs. And with the cribs went the baby gates. It’s all been a part of our home for 5 years now. But, gosh the freedom! They have their own bunny clocks and stay in bed until bunny wakes up. It took them some practice, but they got it. Now they cruise down the stairs ready for breakfast. It’s the cutest thing.
Pray for them
Lord, I place (Name) into your hands. Grow (him/her) into a (man/woman) of godly character and strong faith in Jesus Christ. For “I am sure of this, that he who began a good work in [Name] will bring it to completion at the day of Jesus Christ.” In your name I pray, amen. – Philippians 1:6
Spinach and Sun Dried Tomato Omelette
We needed something savory for breakfast. So I tried something new…
- 4 eggs beaten
- 1/4 cup milk
- 1 cup fresh spinach
- 4 chopped sun dried tomatoes
- 2 Tbsp ricotta cheese
- salt & pepper to taste
Over medium-high heat saute spinach and sun dried tomatoes together with olive oil until spinach is wilted. Set aside. Beat eggs and milk together. Reduce heat to medium and pour in egg and milk mixture. When they begin to appear cooked on the bottom, add spinach and tomatoes to one side of the eggs and top with ricotta cheese. Add salt and pepper. Gently fold the eggs over the spinach and turn off heat. Allow time for the cheese to melt and the remaining eggs to cook. Serve hot.