Visit with Megan

On June 25th, Megan came to visit us while we were at Grandpa and Grandma's house in San Diego. Blake had such a good time and he loved Megan.

I love this picture. Blake is smiling. Must be gas!

What is he dreaming about?

Blake and Goliath!

Blake went out for a walk in his stroller.

Blake looks like he is ready for school!

Here is the recipe that I made for Father's Day. If you can, try and buy the boneless short ribs because it is easier to eat.

Asian-Style Braised Short Ribs

• pounds beef short ribs, cut into 4-ounce portions
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 (5-inch) stalk lemongrass, halved and smashed
• 1 tablespoon peeled and minced ginger
• 1/2 cup light brown sugar
• 1 quart water
• 1/2 cup sliced green onion bottoms, white part only
• 3/4 teaspoon crushed red pepper
• 1/4 cup fresh orange juice
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lemon juice
  
• Jasmine Rice, for serving
• 2 teaspoons finely grated orange rind, for serving
• Sliced green onion tops, optional for garnish

Directions

Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

HAPPY FATHER'S DAY!

Brad celebrated his first Father's Day yesterday down in San Diego with his family. Since we knew that we were going to see Uncle Chris, we got all dressed up in our San Diego Padres outfit which Chris gave him when he was born.

Since this was our first roadtrip, I was a little nervous since San Diego is about an hour and fifteen minutes away and I wasn't sure how Blake would do. It turns out Blake was a very good boy who slept most of the way down and during the last 5 minutes he became fussy and wanted to be fed. Luckily, I was prepared and had a bottle waiting for him.

Grandpa Bob and Grandma Carol were very excited to see him and love to spoil him. He had a new playard and toys waiting for him. Bob and Carol had many visitors while we were down there because everyone wanted to meet Blake. Blake was a perfect little angel for everyone.

For dinner, I decided that I was going to cook Asian Style Short Ribs because I wanted to spoil Bob and Brad. Bob always cooks for us and I thought that it would be a nice treat. Everyone enjoyed the wonderful meal and then it was time to head back home. Blake slept the whole way home and pretty much the rest of the night. It was a great Father's Day!

Visit with Paul

On June 12th, Paul came over for a visit. Here are some of the great pics!

Here are some more great pictures from his birth!

Blake's Birth

Blake was born on May 16th, 2009. He weighed 9lbs. 9oz. and measured 22in. I started having contractions at 5:30am and around 6:30am, my contractions were about 5 minutes apart so we decided to go to the hospital. I was admitted at 7am and by 9am, I had dialated to 4cm so I was given an epidural. At 3:30pm, I was told to start pushing. Blake was born at 4:54pm. What a great birth!