Griffin Evan Huber was born on December 19th at 10:54pm. He weighed in at 7 pounds and 7 ounces and 19 inches. And as the pictures below prove, he's quite handsome. Love to you all.
Tuesday, December 23, 2008
Griffin's official press release
The public has been clamouring for the official press release, so here you have it:
Wednesday, December 10, 2008
First Lesson of Parenthood
Last Saturday Landon and I went walking around model homes. You may wonder why we chose to do this when we just recently purchased a lovely little 3 bedroom fixer-upper. My answer is twofold: 1. this is how adults 'play house' and 2. I wanted to induce labor with lots of walking. Click here for the house we voted as 'most likely to induce labor.' It has options for a possible 10 bedrooms. I ask you, who in the world has a need for TEN bedrooms? Anyway, it was a fun morning of meandering through sumptuous homes that we couldn't possibly afford. Interestingly, I got the feeling that some of these builders were waaaay desperate to sell.
Along with hiking through model homes, we ate spicy foods, delivered Christmas cookies to our neighbors, cleaned the bathroom, and walked around the mall. Additionally, I've been taking all of the herbal supplements and such that are supposed to encourage labor. Unfortunately, none of this seemed to make a difference as I was still very much pregnant on Sunday morning. And since then the pattern has not changed.
I've decided, though, that I am learning the very first lesson of parenthood: I am not the one in charge. This baby is going to get here whenever he's good and ready and there is very little I can do to change his mind. I can cajole and plead and beg and whimper, but at the end of the day, it's not up to me....who knew that parents were really that powerless?
Along with hiking through model homes, we ate spicy foods, delivered Christmas cookies to our neighbors, cleaned the bathroom, and walked around the mall. Additionally, I've been taking all of the herbal supplements and such that are supposed to encourage labor. Unfortunately, none of this seemed to make a difference as I was still very much pregnant on Sunday morning. And since then the pattern has not changed.
I've decided, though, that I am learning the very first lesson of parenthood: I am not the one in charge. This baby is going to get here whenever he's good and ready and there is very little I can do to change his mind. I can cajole and plead and beg and whimper, but at the end of the day, it's not up to me....who knew that parents were really that powerless?
Friday, December 5, 2008
Cookies and waiting
As I am currently less than 10 days away from my due date, my schedule is remarkably flexible. I am like the minute men of the Revolutionary War, ready to march at a moment's notice. Well, maybe more like ready to waddle at a moment's notice. Unfortunately, this hyper-preparedness makes me really antsy and nervous.
Anyway, lately I've been trying to do things to work off this nervous energy and distract myself from how uncomfortable and anxious I am. Last night's activity was baking and decorating Christmas cookies. Now, many people may disagree with me, but I really dislike crunchy sugar cookies. Call me crazy, but I simply believe it's impolite to slap frosting on a wafer of cardboard and call it a treat. And to this point, every single recipe I've tried has left me disappointed. So this time, after some research and brainstorming, I concocted my own recipe. And surprise, surprise, IT WORKED!!
Anyway, lately I've been trying to do things to work off this nervous energy and distract myself from how uncomfortable and anxious I am. Last night's activity was baking and decorating Christmas cookies. Now, many people may disagree with me, but I really dislike crunchy sugar cookies. Call me crazy, but I simply believe it's impolite to slap frosting on a wafer of cardboard and call it a treat. And to this point, every single recipe I've tried has left me disappointed. So this time, after some research and brainstorming, I concocted my own recipe. And surprise, surprise, IT WORKED!!
Honestly, Landon gets the prize for the most impressive frosting job of the night. He even consulted a world map to make sure it looked just right. My husband, the over-achiever.
You can't tell from the pictures, but these cookies are firm enough to hold as much frosting as you want to gob on them, but soft enough so they don't crunch when you bite them. I feel like a culinary genius. Here's the recipe, if you care.
Finally a Soft Sugar Cookie
1 c. sugar
1/4 c. brown sugar
1 c. shortening
1 egg yolk
2 tsp vanilla
1/4 c. sour cream
1 tsp salt
1 tsp baking powder
2 1/2 c flour
Cream together the sugar and shortening. Add egg yolk, vanilla, sour cream, salt, and baking powder. Stir until well-blended. Add the flour and stir until you get a dough that won't stick to your fingers when you poke it.
Smush the dough into a round disc on a plate and cover with plastic wrap. Place in the freezer for about 1 hour. Preheat oven to 300 degrees.
When you take the dough out of the freezer take out only enough for the first sheet worth of cookies and place the rest in the fridge until you are ready to use it. This dough is just a little sticky and difficult to handle, so before you roll it out, get a large piece of wax paper and lightly coat it with flour. Roll the dough out on the wax paper to about 1/4 in. or a little thicker. Cut out your desired shapes and remove the excess dough from around the edges. When you're ready to transfer the dough shapes to the cookie sheet, lift the entire sheet of wax paper and flip it onto the pan. This eliminates the need to pry sticky dough off the counter.
Bake at 300 degrees for 8 minutes. (Our oven is really finicky, plus we are at a high altitude, so you might want a slightly higher temp or a couple more minutes cooking time) The cookies will be slightly underdone when you take them out and should finish cooking on the pan for 2-3 minutes or so before being transferred to cooling racks.
1 c. sugar
1/4 c. brown sugar
1 c. shortening
1 egg yolk
2 tsp vanilla
1/4 c. sour cream
1 tsp salt
1 tsp baking powder
2 1/2 c flour
Cream together the sugar and shortening. Add egg yolk, vanilla, sour cream, salt, and baking powder. Stir until well-blended. Add the flour and stir until you get a dough that won't stick to your fingers when you poke it.
Smush the dough into a round disc on a plate and cover with plastic wrap. Place in the freezer for about 1 hour. Preheat oven to 300 degrees.
When you take the dough out of the freezer take out only enough for the first sheet worth of cookies and place the rest in the fridge until you are ready to use it. This dough is just a little sticky and difficult to handle, so before you roll it out, get a large piece of wax paper and lightly coat it with flour. Roll the dough out on the wax paper to about 1/4 in. or a little thicker. Cut out your desired shapes and remove the excess dough from around the edges. When you're ready to transfer the dough shapes to the cookie sheet, lift the entire sheet of wax paper and flip it onto the pan. This eliminates the need to pry sticky dough off the counter.
Bake at 300 degrees for 8 minutes. (Our oven is really finicky, plus we are at a high altitude, so you might want a slightly higher temp or a couple more minutes cooking time) The cookies will be slightly underdone when you take them out and should finish cooking on the pan for 2-3 minutes or so before being transferred to cooling racks.
Subscribe to:
Posts (Atom)
