My baby is now closer to One than he is to being born, and with everyday he has something new to accomplish. Don’t they learn so quickly?! Time is flying by and some days I wish it could stop, but other times I think the big “One” couldn’t get here soon enough. (I know, I already hear your gasps)

I will let you celebrate with me the milestones that little 8 month old Jonah has accomplished in the past weeks…

He cut his first tooth (along with his first fever of 102) the Saturday of Coram Deo. His fever finally broke three days later with the cutting of tooth numero 2 up top. This was a very trying time.  Jadon cut his teeth with ease.  His only side effect was drool.

He took his first “real” crawling scoots, and the best part of it was Jon was the first to see it. That’s pretty special for a dad.  Because I stay home, I get to experience most of the boys’ “firsts”

He is also clapping and waving.  Though he only claps with one of our friends, Brian.  I don’t know what it is, but he refuses to clap with anyone else.  His wave is probably my favorite because he does it as we walk and everyone loves it.

I’m looking forward to all the fun stuff he’ll be able to do by the end of summer.

Happy Thursday!

I just wanted to let you know that I think you are an amazing Dad.  I thank God everyday for blessing my boys with such a loving, caring, Godly (I could go on forever) man they can grow up to be like.  I know running shoes and the nike+ kit pale in comparison to everything you do, but I hope you enjoy them (and you accomplish your 15 mile run).  I don’t want this to be long, so Happy Dad’s Day.  I love you always,

Steph

First Dad moment with Jad

Second Dad moment with Jonah

Hanging out with lil Jad

Wearing Jonah out

Just hanging out with your boys

Sorry for the blog break. Life has been beyond busy. We officially slowed down for the first time tonight and took little Jad to see Disney Pixar’s Up 3D. Once I got past the *gasp* $11 fee for a two year old (who refused to wear the glasses anyway), I really enjoyed the movie.

We were about halfway through the movie, and all of a sudden I hear a (as Jon would say) *rat-tat-tat-tat* coming from Jon and Jad. I immediately hit Jon, and he tells me it was Jad. Now, before I proceed, let me inform you that both of my boys can pack some heat, but this was loud and long and it just kept on going. I couldn’t imagine it coming from my little guy.

A bit later Jad switched seats to sit with me and of course, during the quietest (I’m talking, dead silence) part of the movie I, and the rest of the theater, hear about seven loud consecutive *rat-tat-tat’s*. The teens sitting at the end of our row start laughing and really don’t know what to think, and I’m looking to blame Jon, but all I can do is die laughing. And the more I laugh, the more Jad rips them.

I remember a time when it was my husband doing these things to make me laugh and see other’s reactions.  I asked Jad where he learned to do that and he said “Daddy”  I’m not sure Jon is even that good.  It has to be in the boys blood.

Tonight I am packing me and the boys up for the weekend. The little one is going with me to our youth retreat, and Jad is headed to his best friend’s house.  I am going to miss him so much!

I’m really excited for what God has in store for us this weekend.  I’ve heard rumors that the dramas are going to rock everyone’s world.  Of course, I am stoked about worship.  Everyone has been working so hard.  

So if you are out there and you know about Coram Deo, or even if you don’t, we would be so thankful if you said a prayer for us today.  Satan likes to attack just about every aspect of the event each year, but God always comes back kicking butt tail and taking names.  Literally

Love you all!

Steph

I made this Sunken Chocolate Cake for small group on Saturday night and it was a total success.  There was only one tiny piece left and I was glad because I forgot to grab my hubby a slice.  It is incredibly rich.  I intended to do the raspberry whipped cream topping, but my raspberries were bad.  So, it was just whipped cream. 

Cake:
8 oz. (250 g) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup butter, softened or cut into chunks
6 large eggs
1 cup sugar

Topping:
1 pint raspberries or blackberries (optional)
1 1/2 cups whipping cream
1/4 cup sugar, divided

Preheat the oven to 350°F. Line the bottom of a 9″ springform pan with a circle of waxed paper or parchment – use the bottom of the pan to trace a circle on the paper, then cut it out with scissors. Don’t grease the pan – the batter needs to be able to cling to the sides as it rises.

Gently melt the chocolate with the butter in a glass or stainless steel bowl set over a bowl or pot of hot or gently simmering water, or do it on low in the microwave. (If you have a double boiler, use it, but it’s not essential.) The thing to remember when melting chocolate is to do it gently, and not let it come in contact with intense heat; chocolate scorches and can seize up easily.

Separate 4 of the eggs, putting the yolks and whites in separate medium-sized bowls. Add the remaining 2 eggs and half of the sugar to the egg yolks. Whisk in the warm chocolate mixture and stir until it’s smooth.

Beat the egg whites with an electric mixer until foamy. Gradually add the remaining sugar, beating until the egg whites form soft mounds but aren’t yet stiff. Fold about one-quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the rest, without deflating the egg whites. Pour the batter into the prepared pan and smooth the top.

Bake for 35-40 minutes, until the cake is puffy and cracked on top, and the middle isn’t wobbly. Cool the cake completely in the pan without loosening the sides; the batter needs to cling to the sides of the pan as it cools so that it can properly sink in the middle and keep its high edges.

If you’re making fool whipped cream for on top, gently crush the berries with half the sugar - did this with a potato masher. Set aside to macerate for 10 minutes or so. When you’re ready to serve the cake, beat the cream with the rest of the sugar (if you are making fool whipped cream - otherwise just with 2-3 Tbsp. sugar) until softly stiff and mound the whipped cream in the middle of the cake. Run a thin knife around the edge of the pan to loosen the cake, remove the sides of the pan and transfer it to a serving plate, leaving the cake on the pan bottom. Serves about 12.

This recipe came from Dinner with Julie’s blog