Ack...labor and deliver...long arduous story and journey. Thank goodness for drugs. He made it. I made it. We made it. Our little family grows. The pain and frustration of pregnancy was over, but the pain and frustration of parenthood was just beginning (including the pain and frustration of breastfeeding...).
What a difference a year makes. Wow. He's changed so much and while I'm so excited that he's a whole year old I've got these kind of bittersweet emotions that his little tiny baby days are over. He's such a sweet little kid and we are sooooo lucky in so very many ways.
So, now I'm off to the kitchen...I got my pie baked last night, Matt made his cake last night (and got lots of stuff all dirty that I'm not cleaning on principle despite the fact that I need the stuff to make the next cake...), I've got to make and frost a birthday cake this morning and make some squash soup too. Mmmm squash soup.
And, an FYI for those of you out there looking for a last minute delicious Thanksgiving (or anytime) piece-of-cake recipe, I'm offering "Cheesey Potatoes." Straight from Betty to you:
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 container (8 oz) sour cream
1/2 cup milk
1/4 teaspoon pepper
1 package (30 oz) frozen shredded hash brown potates
8 medium green onions, sliced (I use 1 regular onion, minced)
1 cup shredded Cheddar cheese (I use lots and lots)
Heat oven to 350. Grease 13 x 9 baking pan.
Mix soups, sour cream, milk, (half of your cheese) and pepper in very large bowl. Stir in potatoes and onions. Spread into baking dish.
Bake uncovered for 30 minutes. Sprinkle with (remaining) cheese. Bake uncovered 15-20 minutes or until golden brown on top and bubbly around edges.
Serve to your family and friends who will think that you have stumbled upon one of the greatest recipes of all time and will request it whenever it's appropriate and you feel like yummy gooey potatoes.