What a big boy!

Well, Crew had his two month check-up today and he is pretty big now(as if you couldn't tell just by looking at him!). Here are his current stats and where he ranks among other 2 month olds:

Weight : 13 lbs, 1 oz (75%-90%)

Height: 23 inches (50%-75%)

Head Circumference: 16 inches (50%-75%)

Unfortunately he did have to get 4 shots today so you can say he is "not a happy camper." One thing that was kind of scary was that the doctor said he has a small heart murmmer. She said it's fairly common when kids are this little, but it doesn't seem to be harmful to him because he's growing so much. If it doesn't go away by the time he's 6 months old he'll have to see a heart doctor. Hopefully it will go away...

I will post some current pics of him later, Chris has the camera and I don't have the new pics from St. George or California.

By Popular Demand...

Here are the recipes from the scrapbook party we had. Thanks for coming! If you want to buy anything from me you can always do this online at www.scrapbizz.com.

PIZZA POCKETS:


1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce) (if you can't find arugala, you can also use spinach)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

TUSCAN MUSHROOMS:

1/2 cup diced jarred roasted red bell peppers
1/2 cup diced pitted green olives
1/2 cup grated pecorino Romano
2 scallions, diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves
Preheat the oven to 400 degrees F.

In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.

On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

My buddy and me!

Kaylee found a new baby doll to play with! They are so cute together! Kaylee loves to entertain her new brother and he loves to watch her. If he's crying and Kaylee comes to him to see what's going on he'll stop crying and watch her! It's so cute!

Scrapbooking Ventures

Well, I have started a new business in order to hopefully bring in some extra money around the house. www.scrapbizz.com Becca and I are going to plan my first party at her house for my new found business. Looking like sometime towards the end of June. I am excited, it's fun to do something creative. If anyone wants to sign up to be a consultant to save up to 50% on scrap booking supplies... let me know! It's awesome!