Sweet Potatoes!!

We decided today was the day to start Lucas on Sweet Potatoes. Let's just say he LOVED it. By the third bite he was opening his mouth and watching the spoon. I think it is safe to say we are officially on solids.

Minna and her Boys

Today our Minna and Banca came home for a few days from Nauvoo. When cousin Jax came over he and Lucas were matching. It was the perfect photo op!

I can't believe Lucas used to be that little. 

We love our cousins!

4 Months Old

Today our little Lucas Henry turned 4 months old! My, how time flies. Here is a snapshot of Lucas at 4 months old:

- Just learned how to giggle. It is so stinkin cute. If you tickle him or sing him a song he will giggle
- Is rolling over front to back... almost back to front, but not there just yet
- Will put any object into his mouth--hands, feet, toys, pacifiers
- Can get out of ANY swaddle! He has even mastered getting out of the Miracle Blanket--Naughty Shame
- Still loves his swing
- Knows his mommy and daddy... he especially loves his daddy. He gets SO excited to see him when he gets home from work
- We're still learning how to fall asleep on our own. Some nights he does great...other nights, not so great.

Today we took our 4 month photos... he wanted to be Mr. Serious, but is still the cutest love bug!

I love how he is holding his sign in this one

Hoppy Easter

I hope you all had a "Hoppy" Easter. I know we did!

Meet Archie

From the day Lucas was born he has done what we call "The Archie"... whenever you get him out of his swaddle after naptime or out of his carseat he instantly does The Archie. We finally got a picture of it...and I hope he continues to do it because it is so stinkin cute!

We love our Little Archie!

Passport

We need to get Lucas a passport so we can go visit my parents in Chile. Almost every Costco and CVS will not take infant pictures so I decided to take my own and turn it into a passport picture via epassportphoto.com

Of course as soon as I started taking pictures Lucas wanted to be cute:

After about 30 takes I think we finally got one that will meet the passport standards! 

Chile here we come!

Sweet Potatoes with Red Onion

(This is the picture from Bon Appetit... Ours was gone too fast to get a picture!)

My sister-in-law is quite the cook. Whenever we are invited over for a gathering I get so excited for the food. As we drive to her house Andy and I guess on what will be on the menu, hoping one of our favorites will be on it. Last year she made a Sweet Potato with Red Onion dish and it has since been one of my new favorites. It is TO DIE FOR and I do not even like Sweet Potatoes! I have been craving it all week so I decided to try and make it myself. I bought all the ingredients and followed the directions to a tee. I don't think mine was as pretty as Angie's, but it was just as yummy! I seriously licked the bowl clean. I asked Andy if he liked it and to not spare my feelings because this dish is going to become a regular in our household! Luckily, he liked it too!

I had to share this recipe with all of you because it will change your life! 

NGREDIENTS

• 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
• 8 tablespoons canola oil
• 3 garlic cloves, minced
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons coarsely ground black pepper
• 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch thick slices
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh rosemary

PREPARATION

• Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.
• Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. DO AHEAD Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.
• Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.

ENJOY!