The Laidlaws

{ RECIPE :: Coconut Chicken with Apricot Sauce }

2012-03-08T20:08:00.001-08:00

I love when I find a new recipe on Pinterest and already have all of the ingredients in my pantry! And what I love even more is when the recipe is totally bomb.com! OH MY GOSH this recipe was good. And so easy! To me it kind of tasted like those coconut shrimp you get at a fancy restaurant...but just with chicken. From now on I will make sure I always have these ingredients in my house so we can make this delicious dish any time we want.

INGREDIENTS:
1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

DIRECTIONS:
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

{ RECIPE :: Frozen Hot Chocolate }

2012-03-07T22:56:00.000-08:00

You know those nights when you want a treat so bad and there's nothing in the house to satisfy your craving, but you're too tired and lazy to get in the car and go get something? Yah, that was me tonight! I wanted a frozen treat so bad, but I didn't wanna leave the house and neither did my hubby, so I decided to search the cupboards one more time to see if I could come up with something yummy. And low and behold, we had everything I needed to make ourselves some Frozen Hot Chocolates! These little treats were exactly what my sweet tooth needed. Yum. Yum. Yum.

INGREDIENTS:
3 ounces best-quality chocolate (I used chocolate chips)
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream, for garnish
Chocolate shavings, for garnish

DIRECTIONS:
Chop the chocolate into small pieces and melt in a small saucepan or in the top of a double boiler over simmering water. Stir until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.

Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.

In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cram and chocolate shavings.

{ Blair :: Two Months Old }

2012-03-06T16:28:00.001-08:00

What? Two months already? I can't believe my newborn is no longer the teeny tiny babe I met just 2 short months ago! Our sweet baby Blair is growing so big and so strong and hitting so many new milestones and I loved this time each month to sit down and remember all the fun things we've experienced together.

*Sorry about the picture Blair, but I just had to remember your sad face from these last couple days. Shots are no fun. My poor little babe!

At your 2 month doctor appointment we found out that you've been REALLY busy growing big and strong! You now weigh 12 pounds 7 ounces (90th%), are 22 1/2 inches long (60th%), with a head circumference of 15 inches. Good job girlfriend!
You also received your second series of shots at the doctor yesterday and you were such a trooper! You only cried for 5 seconds and then you were just fine...until you woke up from your first nap. Oh you poor, poor thing! Thank goodness for baby Tylenol!
Dressing you is getting more and more fun! I feel like you have cuter outfits than your momma! And I'm totally okay with that because you're mommy's greatest accessory! JK. Sort of.
We love it when you sneeze! And when you do, you sneeze in THREES! It's so cute!
Your hair looks like it's going to be dark. Darn. I kind of wanted you to be a little bondie like your daddy...seeing as how you look like his identical twin anyway!
Your Daddy and I take turns giving you baths. As much as I LOVE when it's my turn, it's also fun to sit on the couch and just listen to you squirm around as Daddy lets you soak up the suds.
You've grown out of all your newborn clothes! It was a sad day when I had to throw them all in a bag and tie them up for the next baby. But hey, now you've got a whole new wardrobe to work with.
Not that anyone else will find this exciting, but you're wearing Size 1 diapers now. And I'm pretty sure you'll be in the Size 2 any day now. Hopefully not too soon though, as we've still got a whole package of Size 1 diapers for you to poop your way through.
This last month you were lucky enough to meet two of your new cousins! Baby Russell Laidlaw and baby Sydney Bracken. How fun that you will have a couple cousins so close in age.
You still look exactly like your dad! You definitely have his eyes and nose! Although, little things you do make me think you might grow up to look a little more like me when you're older.
Your smiles are the best part of our day! They are completely genuine now and your flash us the biggest ones after a nice long nap and a full tummy.
While playing a little game of "High/Low" in bed the other night, your dad said the "high" from his day was coming home from work to you and your beautiful face. (I'm not even mad his favorite thing was you and not me...because you're my favorite thing too!)
Tummy time is your favorite...for about 5 minutes...then you're over it! But it's fun while it lasts.
You've discovered your tongue! I used to think that when you stuck your tongue out it was because you were hungry, but now I know it's just a cute thing you do to pass the time.
You totally think you're such a big girl now. While nursing you have to do it all yourself now. No help from mommy please! Okay, okay, big girl. Can't wait to see what you start doing all by yourself next month!

{ RECIPE :: Chicken Florentine Artichoke Bake }

2012-03-03T21:55:00.000-08:00

Now, before you go making this delicious meal, just know that it's gonna require a little bit of time to prepare. Or in other words, not the best recipe to make if you have a needy 8 week old that refuses to be anywhere during dinner preparation than in your arms! But regardless of the challenge, we did it, and it was a FABULOUS dish! One which we'll be making again...just maybe when the babe is a little bit older!

INGREDIENTS:
8 ounces dried bow tie pasta
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 - 1/2 teaspoon crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14 oz. can artichoke hearts, drained & quartered
1 10 oz. frozen chopped spinach, thawed & drained
1/2 cup oil-packed dried tomatoes, drained & chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

{ Blair :: 8 Weeks Old }

2012-03-02T17:20:00.002-08:00

For Christmas my in-laws gave us this fabulous new camera that I've finally started to figure out. I think the best way to learn how to use a camera is take pictures! So I've obviously been taking lots and lots of pictures of my favorite subject, little Miss Blair!

{ Blair's Baby Blessing }

2012-03-01T17:20:00.000-08:00

All of us here at the Laidlaw residence are anxiously awaiting this weekend when our sweet little Blair will be blessed at our church. While I wish everyone could come, we're glad Auntie Kellie could come visit a couple weeks ago and that Uncle Scotty is working hard on his mission in Korea.

Lucky for us though, my sister Jacki is making the trek out here from Arizona with her husband and my nephew Dallen and 10 week old niece Sydney, who I've never even met yet! I can't wait to get the two of them together and take tons and tons and tons of pictures!

Here's a fun little invite I made on the free iPhone app Red Stamp that we text to our family and close friends. Cute, right? I can't wait to share all about her big day and to show off the gorgeous blessing dress my mom made for her with the leftover fabric from my wedding dress. Hopefully someday it'll be something she can look back on and think how special her dress was to her and her mommy!

{ Baby Shower :: Taylor Paige Ord }

2012-02-29T16:49:00.000-08:00

Blair and I had sooo much fun this past weekend down in Ladera Ranch with all of our friends at Megan Ord's baby shower. Living in Glendora is so wonderful and I love my home and the new friends I've made out here, but no one could ever replace the friends I made during my single days. And how fun that we're all "growing up" now, getting married, and having babies. Life is good!

{ RECIPE :: Easy Crockpot Fiesta Chicken }

2012-02-27T18:40:00.001-08:00

Are you ready for the easiest dish you'll ever make? I found this recipe a few days ago and wasted no time trying it out in my own kitchen. Seriously, it was such a piece of cake. It took me less than 5 minutes to gather all the ingredients and throw them in the crockpot, only to return 5 hours later to a hot, delicious meal. Such a blessing when you have a newborn who requires your constant attention! We will most definitely be adding this recipe to our circuit of favorite quick and easy meals.

INGREDIENTS:
4 chicken breasts, frozen or thawed
1 (15 1/2 oz) can black beans, drained & rinsed
1 (15 oz) can corn, drained
1 (15 oz) jar of your favorite salsa
1 (8 oz) package cream cheese

DIRECTIONS:
Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it's cooked, take it out and shred it. Return shredded chicken to the crockpot. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. Stir in the cream cheese. Serve over rice or in warm flour tortillas.

{ RECIPE :: Lemon Blueberry Cheesecake Cookies }

2012-02-26T15:37:00.000-08:00

Yup! These cookies just came out of the oven at our house. FRESH and HOT! Of course I "accidentally" broke two of them as I was transferring from cookie sheet to cooling rack. And you can't serve your in-laws broken cookies, so I took it upon myself to dispose of the cookies immediately...in my belly! Oh. My. Gosh. These cookies are so good. I am such a sucker for anything with lemon zest. And when you throw in some blueberries and cream cheese to the mix, how could you go wrong?

INGREDIENTS:
1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries
1/2 pkg cream cheese, cut into 1 tsp cubes

DIRECTIONS:
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. (I froze my berries first). Refrigerate the dough for about 15 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

{ Birth Announcement :: Welcome Baby Girl }

2012-02-25T20:56:00.002-08:00

Blair's birth announcements went out in the mail this week. Hooray! I think they turned out sooo cute! I have to give some shout outs to our friend Shauna Lewis for the gorgeous dress she's wearing, A Little Lady {the shop} for the darling headband that I just can't get enough of, my sweet sister-in-law Stephanie for editing the photo, and www.minted.com for the perfect girly girl design! You guys make my baby look good!

{ RECIPE :: Cheesy Enchilada Casserole }

2012-02-20T21:03:00.004-08:00

The day before I unexpectedly went into labor I had gone grocery shopping and purchased everything I would need to make this tasty meal. I was kind of bummed when instead of coming home form my doctor appointment that night to make this delicious dish, I had to stay in the hospital and do without food for the next 24+ hours while I labored on an empty stomach. No thank you!!! Fortunately for us though, when we came home from the hospital, my Mother joined us for the week and so kindly fixed up this dish for us to enjoy. And boy did we enjoy it! I even had her make it with ground turkey for a more lean version. We all loved this recipe and can't wait to make it again!

INGREDIENTS:
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

DIRECTIONS:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like. The last & final layer should be a healthy dose of grated cheese. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

{ Welcome To The World }

2012-02-09T14:29:00.000-08:00

The day our sweet Blair came into this world was by far the most incredible day of our lives! And to have these beautiful pictures of Blair's first day on earth is absolutely priceless. Thank you to my amazing sister-in-law Stephanie for taking these beautiful photos of a day we will never forget! I'm in love with each and every image of our sweet little babe. If only she could stay this teeny tiny forever!

{ Blair :: One Month Old }

2012-02-06T18:07:00.000-08:00

I can't believe it! Today you are ONE MONTH OLD! Looking back on these last few weeks we realize what a joy it has been to have you in our home. Sure there have been challenges and sure we have had next to no sleep, but we wouldn't trade it for anything in the world. We have loved watching your tiny body and mind grow and get so excited with every new thing you do and learn. Here's a little look back at the first month of your life - good thing your mama loves taking pictures of you...

At your 4 weeks doctor appointment you measured in at 9 pounds 11 ounces (70th percentile), 20 inches long (20th percentile), and 14.5 inch head circumference (50th percentile). We have to admit, we were so happy to see that you'd gained some good weight, but surprised you were such a shorty! I bet you have a big growth spurt coming up.
You are absolutely beautiful! We think you look A LOT like your Daddy. But the older you get, we can see some of Mommy in you too. You definitely have his eyes, maybe even nose and mouth, but we think you have a round little head like your Mommy and my hairline for sure!
We're still not sure what color your hair is going to be (Daddy thinks brown, Mommy thinks light brown or dirty blonde), but we're pretty sure your eyes are going to remain blue. Yay!!!
You LOVE white noise. I got an app on my phone that simply melts you. You especially love the "Extreme Pouring Rain" sound. Honestly, you could be screaming your head off and the minute we put it near your ear, you instantly calm down. It's definitely your drug of choice!
You broke your clavicle coming out of the birth canal and we were really worried it would cause you lots of pain as your tiny body grew, but you don't seem to complain much. We were extra careful with it for the first couple weeks, but now you seem to be fine and don't show any signs of favoring it. Hopefully you'll grow up never even knowing you had a broken bone!
Car rides are your favorite. Not because you like sitting in your carseat. Actually, you kind of hate your carseat, but once the car gets moving (especially on the freeway), you are in heaven. Thank goodness because it's a long drive down to your Mimi's house and back!
You are so spoiled rotten! We bought you every toy on the block! You have a bouncer, a swing, an everyday stroller, a jogging stroller, adorable nursery, and some dang cute clothes and headbands.
You're starting to sleep much better at night. For about the first 3 weeks you had your days and nights mixed up, but now you've finally figured out that nighttime is for sleeping, not screaming. Thank goodness!
You are a HUGE fan of the swaddle. You love being wrapped really tight at bedtime (or whenever you're fussing during the day.)
Nursing has become much easier for you. It's taken you a good four weeks, but you finally learned to latch...and your mommy is pretty darn happy about that!
My favorite time of day with you is bath time! You simply love the water. It's so funny to watch you fuss and flail your arms as we undress you and then as soon as you're in your tub...instant quiet! You LOVE the tub! But getting out? Well, that's a different story.
The weather has been so nice lately that we've been able to go out on a walk every day. You love going outside and getting some fresh air and your mommy does too.
Your nicknames include: Blairski, Blair Bug, Bug, Princess, and I'm sure there will be many, many more.
You are a riot on the changing table. You have pooped on your dad TWICE and peed on your Mom THREE times. But we still love you anyway. Also, for some strange reason you will only poop in a clean diaper. So the minute we change your dirty diaper, there you go again! It's almost instant! Clean the poop and you poop again! HAHA! You crack us up.
Your mommy loves playing dress-up with you, but you hate it! Getting dressed is by far your least favorite thing to do everyday. You scream and yell and thrash and throw the biggest fit. I'm sure the neighbors think I'm torturing you. It's so sad. But once you're dressed you're fine. Silly girl!
We feel so bad that you've had a little outbreak of baby acne this last week. The doctor says it's totally normal and will go away (only to return again in your early teens...sorry honey!) but we still think you're absolutely beautiful and love kissing your squishy acne laced cheeks all day long!
You're still working on the whole smile thing. You're real good at the gassy ones, but we're still waiting for a genuine one that says "I'm so happy to be here!" I think it's going to be a monumental moment for your mama!

{ RECIPE :: Orange Zested Cookies w/ Sweet Orange Glaze }

2012-02-05T19:02:00.000-08:00

Since coming home from the hospital with my little babe I have had lots of visitors come to sneak a peak at our cute little bundle of joy. And for some reason, they've all been bringing us fresh citrus! How awesome is that? I just feel bad we can't eat them fast enough.

So today while the baby napped I decided to put some of them to good use and make these delicious Orange Zested Cookies With Sweet Orange Glaze to enjoy as we watched the Super Bowl.

From the minute I started zesting the oranges I knew that even if they tasted terrible, at least they smelled AMAZING! Lucky for us, they not only smelled incredible, but tasted incredible too!

INGREDIENTS:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 egg

For the glaze:
1 1/2 cups confectioners’ sugar
1 tablespoon orange zest
fresh orange juice

DIRECTIONS:
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and orange zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zested sugar. Add egg and orange juice. Slowly add the dry ingredients until well incorporated. At this point you can chill for an hour or so or overnight. I was impatient and baked them! Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Don’t overbake or they will be a bit to dry and lose the perfect texture.

Mix the confectioners’ sugar, orange zest and enough orange juice to get a glaze consistency and mix until smooth and creamy. Pour glaze over the tops of the cookies and let set.

{ ELOVEPHOTOS :: Newborn Photo Shoot }

2012-01-31T18:54:00.000-08:00

When baby Blair was just 12 days old, our dear friend and talented photographer Emily Gibby of elovephotos came to our home to photograph our sweet "bundle of joy!"

Just yesterday she shared these absolutely gorgeous images on her blog and I've been dying over them ever since! Now if only I could pick a favorite to send out as her baby announcement...

{ The Birth Story }

2012-01-19T11:27:00.000-08:00

Wow, it's been almost 2 whole weeks since I brought home my sweet little bundle of joy from the hospital and already I feel like she's been a part of our family forever! It's crazy to me how fast the time flies and how big she's already getting. Chubby cheeks!!!!!!!!

For days I've been dying to sit down and put into words the experience I had in bringing this sweet child of God to this earth, but of course having a newborn in the home is literally a FULL-TIME job! Truly, the little extra time you have in the day is spent sleeping, feeding yourself, and just breathing! But it's all worth it to have the sweetest little girl here in my arms to have and to hold forever!

Thursday afternoon I made my way out to Upland for my 39 week appointment with my OB and things seemed to be pretty normal. She decided to do an ultrasound just to check the position of the baby again and to monitor my amniotic fluids, which had been on the low side for the past couple of weeks.

Within minutes of the ultrasound the doctor had a very concerned look on her face and said "We need to induce you right now. Your fluids are at a 3 1/2." Now, keep in mind, normal levels are between 8 and 25, so I was immediately on alert. The doctor sent me home to grab my husband and an overnight bag and asked me to be back in the hospital in 2 hours. "Holy crap! We're having a baby!" was all I could think about!

Once we were all checked into the hospital, the waiting game began. We arrived at 6pm and sat around til about 9pm when they started me on a pitocin drip. For the next few hours I started to have pretty regular contractions, but nothing too painful. In fact, for the first couple hours we would watch the machine and Matt would say, "Ok, you're having another contraction, how do you feel?" And I would get all cocky and say "I feel nothing! This isn't so bad." Well, little did I know, the pain was on it's way!

From about 9pm to midnight I labored quite painlessly and only dilated from a 1 to a 2. I was bummed to say the least. At around 3:00am though I remember getting out of bed to use the bathroom when all of a sudden, my water broke! At first I freaked out and started saying "Um, somethings happening! Somethings happening!" as fluid rushed down my legs. Seriously, weirdest sensation ever. Luckily the nurse was there and calmed me down and told me this was really good and that labor would progress much faster from here on out.

Well, she was right! From about 3am to 6:30am I labored with INTENSE pain, I mean, the worst pain of my life as I dilated from a 2 to a 4. It was then that I asked for the epidural. Best decision ever! Although I had to have it done twice (the first one only took on the right side of my body because of my scoliosis), it was still better than nothing. The next few hours were a blur. I remember progressing quickly though. Before I knew it, the doctor was in the room again saying I was a 6, then an 8, and then finally a 10...time to push!

Pushing was dang hard! Partly because I was soooo exhausted from a sleepless night and hadn't eaten in hours! But mostly because I had NO idea where to concentrate my pushing. I pushed and pushed for 2 1/2 hours when the doctor finally let me put my hand "down there" and feel the hair on her head. She was soooo close! And I was more motivated than ever to push that little one out!

After 17 hours of laboring and pushing, the doctor finally decided to do an episiotomy to get our little babe here! Later Matt would tell me "There was no way that head was coming out of that hole!" Haha! Oh goodness! So grateful for doctors who know exactly what they're doing.

At 1:48pm as the doctor pulled her head, then shoulders, then little body from mine, I felt my life change forever! Tears streamed down my face as my brand new baby girl was placed on my chest, crying, and wiggling, and just taking in everything around her. I know it's so cliche, but truly, my heart was overwhelmingly full of so much love for my sweet little baby. Matt and I both shared in that special moment as they cleaned her up and took her measurements and decided that we would name her Blair Frances Laidlaw, after Matt's dear grandmother, Frances Laidlaw. We love how regal it sounds and know Blair will love to share her grandma's namesake throughout her life.

The next few hours were magical. Blair and I spent some time just skin to skin, breastfeeding for the first time, and resting from our long night. I was in love!

There is truly so much more to share, but I will save the rest for another post. I just wanted to make sure I recorded some of the details and feelings I had of the most special day of our lives. Matt and I are so happy to have this sweet little daughter of God in our home and can't get enough of her! Poopy diapers, screaming fits, and all! We love her more than words!

{ Blair Frances Laidlaw }

2012-01-12T22:06:00.000-08:00

She's here! And she's perfect! We'll be sure to update everyone soon with the birth story and lots and LOTS of pictures. But for now, we're gonna continue spending all our time loving on our little muffin!

Blair Frances Laidlaw

January 6, 2012 @ 1:48 pm

8 pounds . 19 inches

{ RECIPE :: Chicken & WIld Rice Casserole }

2012-01-03T19:47:00.000-08:00

When I think of a good home cooked meal, I think of this dish. There is just something so comforting about a creamy chicken casserole that makes you feel all warm and good inside. And this dish does just that. In fact, after dinner my husband said "That was so good. Put that on your to-make-again-list." You got it!

INGREDIENTS:
1 - 6 ounce package long grain and wild rice mix
1 medium onion, chopped (1/2 cup)
2 stalks celery, chopped (1/2 cup)
1 tablespoon butter
1 - 10 1/2 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
1/2 cup sour cream
1/3 cup dry white wine or chicken broth
2 tbl snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups shredded cooked chicken or turkey
1/3 cup finely shredded Parmesan cheese

DIRECTIONS:
1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
3. Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

{ DESIGN BY AUBREY :: Featured on Project Wedding }

2012-01-02T15:20:00.000-08:00

This is sooo exciting! Well, for me anyway! While perusing my google reader, I came across something super exciting...my work featured on Project Wedding! Back in June I had the pleasure of designing the flowers for Amanda & Tommy's Laguna Niguel Wedding and now it's today's big feature on one of the hottest Wedding websites around. I told you this was exciting! You can see the feature by clicking on HERE, HERE, or HERE, or by visiting www.projectwedding.com. Here's to another year of designing fabulous flowers and finding more features like this one!

{ 2011 :: A Year In Review }

2012-01-02T12:00:00.000-08:00

I can honestly say, without a doubt, that 2011 was the most wonderful and magical year of our lives! And truthfully we're a little sad to see it go. But of course we'll find a way to top it with a new baby due to arrive any day now! There are sure to be many more adventures as a family of three! But before we get this new year started, I wanted to take a look back at the most AMAZING year ever. Goodbye 2011! We'll miss you!

JANUARY: We started the new year off right with an engagement shoot at the gorgeous LACMA "Urban Lights" sculpture in downtown Los Angeles. Matt's sister Stephanie is an amazing photographer and offered to take the photos for us. It may have been a freezing cold day, but we definitely had fun and ended up with some beautiful shots.

FEBRUARY: Awe, the month of love! My girlfriends spoiled me rotten with the most wonderful bridal shower in Huntington Beach and all my favorite friends came to play and shower me with gifts. My BFF Erin even arranged for there to be a photo booth at the shower. So fun! Later in the month I snuck off (w/o Matt this time) to join my parents in Hawaii to take my brother through the Laie Hawaii Temple for the first time to receive his endowment in preparation for his mission to Korea in May. We stayed almost a week and had way too much fun surfing, sunning, and eating lots of shave ice!

MARCH: The best month of my entire life! (Hopefully Matt's too!) We were married on March 19th for time and all eternity in the Los Angeles LDS Temple and celebrated with all of our family and friends afterwards at a beautiful luncheon in Santa Monica and a fabulous reception at my parent's old home in Laguna Niguel. It was the most magical day of our lives! After staying 2 nights at the St. Regis, we snuck away to Park City, Utah where we spent the week riding the powder dusted slopes and soaking in our own private hot tub! Again, absolutely magical! And then, it was time to come home...to my new home! I made sure our bedroom was the first room done so we could enjoy a wonderful welcome home! Then, just a few days later I turned 29. I told you...best month ever!

APRIL: It was back to the daily grind in April. Matt returned back to work at Laidlaw's Harley Davidson and I resumed my floral design business. I had the pleasure of doing the flowers for 2 dear friends of mine, Marian Clayton and Adrienne Curry. It was a great way to get back into the swing of things. Sadly, the month didn't end quite as wonderfully as it started. The day before Easter I found out that my dear childhood friend Briana Blackwelder passed away in a car accident on her way from Utah to California. The news came with great devastation and I spent the rest of the month mourning her loss. I miss you Briana! Can't wait for the day when we'll be reunited again.

MAY: May was definitely the month of weddings! Lots and lots of weddings! One every weekend to be exact! From a Marie Antoinette themed wedding, to a ferris wheel reception in South Orange County, to a rustic celebration in old town San Juan, and a pretty in pink wedding in the Dana Point harbor, it was one fabulous month of love! And somehow mixed in amongst all those weddings, we found time to send my little brother Scotty off to Korea to serve a 2 year mission for The Church of Jesus Christ of Latter-day Saints. Then it was my turn to sneak off again, this time to Illinois for a week with my friend Jen and her adorable family of five. And as if that wasn't enough, when I got back we topped off the month with a beach trip down to San Clemente for Memorial Day.

JUNE: Yup, more weddings! This time just one though, and for my dear, dear friend Amanda Koch. It was quite the challenge too because I was about 8 weeks pregnant and oh-so-very-sick! But it was most definitely worth it! The wedding was absolutely gorgeous! And so was our beautiful baby at our first ultrasound. She looks just like a little jelly bean here. SO CUTE!

JULY: What a fun month this one was! I had just one wedding at the beautiful ocean side Casa De La Luz and then spent the rest of the month playing at the beach! First we joined my family on Beach Road for our annual Independence Day celebration at their beach house. Matt and I brought our beach cruisers and longboards and spent the week riding up and down the coast, sleeping in, and lounging on the sand. We loved every minute of it! Then, just 5 days later we snuck down to Oceanside for the Laidlaw's Annual Beach Trip. We felt so spoiled to have so much time off work to spend with family and enjoy some fun in the sun with those we love!

AUGUST: Well of course I started the month off with some gorgeous weddings. Both were vibrant, unique, and so much fun to design! After work was done, it was time for some more play....in Kauai!!! Matt's parent's planned a "Babymoon" for the family so we could enjoy one last adventure before our beautiful babies joined the family! And upon our arrival home, we found out our little jelly bean baby was a GIRL!!! Matt wasn't able to make it to the ultrasound so I surprised him at work with some pink balloons to share the news. While he wasn't crazy excited at first (every guy wants to have a boy!) he has really grown to love this little girl we are growing together and can't wait to meet her!

SEPTEMBER: My belly REALLY started to make an appearance in the month of September. People no longer avoided the elephant in the room, but felt confident enough to come up and ask me "When are you due?" It was fun to start picking out some cute maternity clothes and even take these gorgeous maternity shots with my friend Emily Gibby of elove photos. The rest of the month was more fun in the sun as we snuck down to San Clemente again for a Labor Day bike ride with my parents and then off to Lake Havasu with Matt's parents for one last vacay of the year. Matt wakeboard to his heart's content, and I even got out there on the wake surf with my big 'ole belly. Don't worry, I was careful!

OCTOBER: My last wedding of the year! Of course I sent it out with a bang, designing the most gorgeous blooms for my friend and former co-worker Briana and her sweetheart Phil at the Richard Nixon Library in Yorba Linda. With all my weddings done and over, it was time to sneak off to Arizona for one last time before our baby came to celebrate my little D's 3rd birthday! My sister threw him the most amazing SuperHero themed party complete with Spiderman bounce house, pinata, and batman cake! Of course Dallen loved every single second of it and was devastated to see it end. After getting back to California, my sweet hubby surprised me with a special night out on the town in Pasadena where we enjoyed a luxury movie experience complete with recliners, blankets, and free popcorn. It was a real treat! Then, we topped off the month with the most adorable tea party at my mother-in-laws home, where my SIL Gale and I took this cute picture of our growing bellies. Cute, right?

NOVEMBER: Another eventful month here at the Laidlaw household. Matt let me redo our kitchen with painted white cabinets, add some polished nickel hardware, and add this gorgeous subway tile backsplash. We love, love, love it! A couple weeks later my sister came into town and our amazing Mom threw us a combined Baby Shower where all our friends came and spoiled us rotten! And with all that new loot, it was time to get started on the baby's nursery! It's still a work in progress, but looking adorable. Finally, we topped the month off with lots and lots of celebrating. We celebrated Matt's 31st birthday at the LA Auto Show, celebrated Thanksgiving with 2 turkey day dinners, and then celebrated the good life at The Price Is Right's special Maternity Episode. Talk about a FUN month!

DECEMBER: We certainly sent the year out with a bang in the month of December! I finished up my last day of work at Handbill Printers EVER, giving me plenty of time to get my craft on and decorate the house for the holidays! Later in the month we celebrated the season out on THE HOBBY Yacht with one of my favorite families, The Hobbins! It was such a fun night cruising the Newport Harbor with those we love. Then, it was time for yet another Baby Shower! Thanks to my wonderful friends for putting together the perfect Saturday afternoon party to celebrate the arrival of my baby girl. And finally, we topped off the year with the most perfect Christmas present, when our sweet niece Sydney Rose Bracken joined the festivities just days before Santa came! Unfortunately Matt and I weren't able to go out to Arizona to celebrate her arrival, but we've been loving her through photo and video almost everyday! On Christmas day here in Glendora, my husband gave me this beautiful piano that we diligently sanded and painted a gorgeous shade of grey/blue. It was a Merry Christmas indeed!

And there you have it! The most amazing year in review ever! It's kind of crazy to think that this time next year, our year in review will be filled with nothing but pictures of our little family of 3! Oh, I can't wait!!! Here's to another WONDERFUL year full of fun, family, and many more good things to come!

{ PREGNANCY DIARY :: 38+ weeks }

2012-01-01T13:22:00.000-08:00

HAPPY NEW YEAR!!! I can't believe 2012 is already here. You know what that means...baby time! Just 11 more days (hopefully less) and I'll be holding my baby girl in my arms. Talk about exciting! And what's more exciting? I've finally started to have some contractions...or least finally started to recognize them for what they are. You'll probably laugh, but I always thought a contractions was, well, down there...you know...down there.

Apparently, this tightening across my stomach I've been feeling for the last 24 hours is contractions. Who knew? I mean, I've been to Lamaze, infant classes, read books, and somehow missed the "This is what a contraction feels like" memo. So, good thing my Mom explained last night or Matt might have delivered this baby on my living room floor! Here's a bit more of what I've been experiencing these last 2 weeks...

At my last appointment the doc told me I was dilated to 1cm. Sweet! Not that it really means much, just that things are moving forward and I'm gonna have this baby...someday.
My feet are so so so so swollen! I didn't think they could ever feel or look this swollen, but they are. I just call them my little piggies. I pretty much get around in just my rainbow sandals now and can't stand for more than 30 minutes at a time without them turning purple.
Every night around 7pm my nose just suddenly stuffs up and the congestion hangs around long through the night until morning. And then it's gone again. It's so annoying. But like the rest of my symptoms, not permanent, so I guess I can deal with it a few days longer.
The nursery is just about done. Last week I hung a wall decal, some curtains, and made a cute cover for the changing pad. This week I plan to make a couple pillows and hang some artwork on the walls. It's looking so pretty. We got a new camera for Christmas that I need to learn how to use so I can share.
I think I only went to the gym twice in the last 2 weeks. Sad, but I honestly can't really walk these days. I more or less waddle. I'm just too big. :(
Mine and baby's bags are packed! Thanks for all the suggestions and help. Now I just need to remember to get everything in the car when it's time to go!
After finding out my hospital allows birthing balls, I ran out and got me one. I was really excited to hear they allow these because I hear wonderful things about progressing your labor on the ball.
My mother-in-law Diane took me and all my sister-in-laws to get pedicures this last week. It was sooo nice to just relax and have someone massage my swollen sausage feet. And now my toes look so pretty in a sparkly New Year's gold.
I got a piano for Christmas and I've been playing it for baby girl everyday and I think she likes it. I hope when she's older she wants to learn how to play just like her mamma.
Matt and I attended an Infant Care class at the hospital I'm delivering at. The class was pretty informative and I'm glad we attended. The best part however? When Matt won the diaper contest! Yup, looks like he'll be the one doing the diapering around here. Sweet!

{ RECIPE :: Martha Stewart Sugar Cookies }

2011-12-31T08:30:00.000-08:00

It's just not the holidays without my Mom's delicious sugar cookies! She's been making this amazing recipe for years and of course we've been enjoying them to the very last bite! If you're looking for a great sugar cookie recipe, this is it!

INGREDIENTS:
- 1/2 cup butter and 1/2 cup shortening
- 2 eggs
- 4 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp vanilla

DIRECTIONS:
In a large bowl cream together butter and sugar until fluffy. Beat in eggs. Mix in flour, salt and baking powder. Mix in vanilla. Roll dough out in 3 balls and put in plastic wrap in fridge for 30 minutes. Remove dough from fridge and roll out into desired thickness. Place cookies on ungreased cookie sheet and bake @ 375 degrees for 8-9 minutes. Cool then frost with buttercream frosting. (I make the one on the back of the powdered sugar box.)

{ NEW BLOG :: Zeallistic }

2011-12-30T23:07:00.000-08:00

My husband is officially a blogger! Recently Matt started his first blog called Zeallistic where he documents all things Harley Davidson. The site is already stacked with a few posts full of pictures, videos, and insights from this Harley fanatic so you'll want to check it out. To visit his blog you can click HERE or go to www.zeallistic.com. And be sure to check back weekly for new posts and updates!

{ RECIPE :: Healthy Cheesy Chicken and Rice Bake }

2011-12-29T22:00:00.000-08:00

The other night I was so not in the cooking mood, but after a long day at work my husband still needed a nice home-cooked meal, so I perused the pages of Pinterest, as I usually do when I need something quick and delicious to eat, and found this awesome recipe. It was so easy! I just threw a couple chicken breasts in a pot of bowling water, used my favorite TJ's frozen rice that cooks in the microwave for 3 minutes, then threw it all together and into the oven it went. It really was just that easy! And the best part about it? It's healthy AND tastes good. Winner winner chicken dinner!!!

INGREDIENTS:
2 whole boneless, skinless chicken breasts
4 cups cooked brown rice
¾ cups frozen corn
15 ounce can black beans, drained and rinsed
1 cup plain greek yogurt (or sour cream)
4 ounce can green chilis
½ cups salsa
1 cup low-fat cheddar cheese, plus more for topping
2 tablespoons fresh cilantro for garnish

DIRECTIONS:
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

{ GALA MAGAZINE :: Statement Bouquet }

2011-12-27T20:46:00.000-08:00

Check it out! This month a bouquet I designed for my friend Lacey was featured in December's issue of GALA WEDDINGS! What a rewarding feeling to see your work featured on the newsstands. And of all the dozens of bouquets I've designed, this one is still in my top 3! What could be more perfect than a couple giant succulents paired with the delicate stems of a bright gloriosa? So beautiful!

{ RECIPE :: Slow Cooker Cheesy Chicken And Rice }

2011-12-23T13:36:00.000-08:00

With all the holiday hustle and bustle going on around here, this meal was the perfect answer to the always inevitable question "What's for dinner?" It was simple and delicious...AND my husband loved it! Oh, and if you want a little kick, throw a little hot sauce on it. Yum!!!

INGREDIENTS:
4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
2 large stalks of celery, chopped
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained

DIRECTIONS:
Place chicken in bottom of slow cooker. Scatter chopped onion and celery over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

{ THE PRICE IS RIGHT :: Expectant Mother's Episode }

2011-12-22T12:57:00.000-08:00

"Aubrey Laidlaw, COME ON DOWN! You're the next contestant on The Price Is Right!!!" Oh how we wish we would've heard those magical words when we attended a special taping of The Price Is Right last month. Sadly, it just wasn't in the cards, but we had fun nonetheless. If you know me at all, you know I'm a TOTAL game show junky (Wheel of Fortune is my guilty pleasure), so when my friend Emily tipped me off to this special "Expectant Mother's" episode for The Price Is Right, I told the hubby we just HAD to go and press our luck! So we took the day off work, set our alarms for 5am and drove out to the CBS studios where we stood in line, after line, after line, after line. No seriously though, it was madness!!! Who makes a bunch of pregnant woman stand around and starve for 4 hours? It's ok though because it was fun to be there with tons of other expectant mother's and see some of the funny outfits they came up with to catch the interviewers' attention. And while we didn't get up on the stage and win that new car we wanted, we still had a good time and are glad to say "At least we tried!" If you wanna look for us in the audience, our episode airs January 11, 2012, just one day before baby is due to arrive! Gotta love it!

{ I'm an AUNTIE...again!!! }

2011-12-21T08:00:00.000-08:00

My little sister Jacki Lynn had her sweet baby girl last night! Sydney Rose Bracken, 7 pounds 14 ounces, 20 inches long, born at 6:08pm and absolutely perfect! I wish so badly I could be there in Arizona to meet her, but with my own little babe due to arrive in 3 short weeks, it's not safe to travel anymore. Boo! So I get to enjoy her via lots and lots and lots of pictures! This one is by far my favorite! It's L.O.V.E. personified!

{ Christmas Card 2012 }

2011-12-20T16:58:00.000-08:00

I'm still feeling kind of bad that we didn't get a Christmas card out this season, but to be honest, it's been one crazy year! From writing bridal shower thank you's in January, to addressing wedding invites in February, sending out wedding thank you's all spring/summer, baby shower thank you's in the fall, and soon-to-be-sending baby announcements in the next month or two, we thought you might understand why we decided to forgo mailing out Christmas cards this year. So please know that even if you didn't get a holiday card from us, we still LOVE you! Merry Christmas and Happy New Year from The Laidlaws!

{ RECIPE :: Balsamic Chicken with Baby Spinach }

2011-12-19T21:25:00.000-08:00

Sometimes I just don't know what to make for dinner. Tonight was definitely one of those nights. So, after looking through the pantry for something that sounded good, I decided I was in the mood for something with balsamic vinegar. (When am I not in the mood for balsamic!) And I know my husband's always up for a good chicken dish, so what did I do? I googled "Balsamic Chicken Recipe" of course, and this was at the top of the list with 5 stars. And rightfully so! We both loved it and will be adding it to our repertoire of delicious recipes!

INGREDIENTS:
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces fresh baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked*

DIRECTIONS:
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

*I used Trader Joe's ready-serve brown rice and it was delicious!

{ PREGNANCY DIARY :: 36+ weeks }

2011-12-18T20:18:00.000-08:00

I really should start making a list of all the funny things people say to me about my big 'ole belly. Last week as I was checking out at the grocery store the checker asked "So how much longer?" I responded excitedly with "Just 4 more weeks!" To which he replied with "Oh, a Christmas baby! How exciting!" Of course I just gave him this confused look and while shaking my head said "No, 4 more weeks. That's...a middle of January baby." He was quiet after that. Haha!

Another comment I get quite often is "Wow! You look like you're gonna pop tomorrow!" I never quite know how to respond this one. Sometimes I say with embarrassment "Nope, one more month." To which they immediately respond with something like "Wow, you're huge! How are you gonna last one more month?" Rude right? And other times when I'm just not in the mood to deal with it I say "Yup! Any day!" I mean, technically it could be any day right? Oh well. What they don't know won't hurt them.

Besides the funny looks and comments I get, I'm still doing pretty well and feeling like I can do this...for 3 1/2 more weeks! Here's a look at my 36 week belly and a few things I've been experiencing these past couple weeks...

Can you believe I'm just days away from officially carrying a full-term baby! I don't know whether to be thrilled or scared out of my mind? This is really happening!
I started packing a hospital back the other night after I came home form a movie feeling some pretty intense Braxton Hicks. So far I've packed a robe, pjs, a comfy sweats outfit to wear home, some bobby pins and hair elastic, and then my toiletries are all ready to throw in before we go. Any other recommendations on what to pack from Mom's who've been there, done that?
At my 36 week appointment my doctor did another ultrasound to check the position and size of the baby. My little one is still head down (yay!) and sort of facing sideways, although the doc thinks she'll be posterior before D-day. She also said she's measuring big at around 7 lbs and estimated her size to be 37 weeks, 4 days. Uh Oh! Either I'm having this baby early, or she's gonna be HUGE! I'm not sure which would be better?
My closet and I are in a fight right now. It refuses to give me things to wear. I put things on that 2 weeks ago I fit in and now? Well now it's like it won't even fit my little finger! I am SO HUGE! I might just have to wear a trash bag these last couple weeks as I swell to the size of a walrus....or the cute new shirt in the picture I picked up at Anthro cuz I was having "one of those fat/ugly days."
The nursery is looking so cute! Baby girl has a crib, bookshelves, glider, changing table, dresser, lamp, new draperies, and some decorations that still need to be hung. I'll post another picture soon.
I thought I knew what heartburn was, but I was wrong. This is getting ridiculous! I think I'm ready for baby to drop now so I can enjoy a full meal again. Some nights I wake up 2 and 3 times with the worst acid reflux and have to pop a couple Tums before I can fall back asleep. This is definitely one of those symptoms I will be so happy to see go!
Speaking of nasty pregnancy symptoms, the migraines seem to be sticking around for the long haul. I had another 2 this week. One while I was at home mid-day, just minding my own business. The other while I was sitting in the theater enjoying Sherlock Holmes. I was pretty ticked about that one! My entire right eye was flashing this bright light and obscured my view of the gorgeous Jude Law and sexy Robert Downey Jr. Guess I'll just have to see it again. ;)
In addition to the heartburn and migraines, I'm no longer sleeping. Last night I woke up wide awake at 5am while the little one had a bad case of the hiccups and I couldn't fall back asleep. So, I went out to the kitchen, poured myself a bowl of Apple Jacks, and watched a couple episodes of House Hunters International. I'm pretty sure this is just God's way of preparing me for the lack of sleep that lies ahead.
On a more positive note: I'm officially on permanent maternity leave at Handbill Printers. Woohoo! No more hellish commute! While I miss seeing my family at work everyday, it's really nice to wake up, go to the gym, and spend my time getting ready for Christmas and baby to come.
I finished my Lamaze class this past week. Unfortunately Matt wasn't able to come to any of them because of scheduling conflicts with work, but I'm still glad I went solo (even though I felt like everyone thought I was some irresponsible knocked-up mom). HA! I definitely learned some new things that I didn't know before and that will hopefully make this a much smoother labor and delivery.
I wish I would stop craving ice cream...and cookies! Maybe it's the holidays and all the treats swirling around everywhere I go? Or maybe it's the fact that I'm 9 months pregnant and already enormous and just don't care anymore. Seriously though, I could eat ice cream and cookies everyday, all day. But I won't. Or at least I'll try not to. GAH!!!
Yah, not the most pleasant feeling. But I can't get too mad at her because the poor thing has nowhere to go. Soon enough my little babe and you'll have lots of room to stretch those long arms and legs!!!

{ RECIPE :: Spinach, Mushroom & Feta Crustless Quiche }

2011-12-17T07:32:00.000-08:00

Who says a quiche is only for breakfast? Not me! I had a craving for this delicious dish last night and LOVED the melting of all the yummy flavors. Not to mention, it was EASY!!! I also really liked the fact that it was crustless. Who needs those extra carbs anyway?

INGREDIENTS:
8 oz. fresh mushrooms
1/2 tsp minced garlic
1 (10 oz.) box frozen spinach
4 large eggs
1 cup milk
2 oz. feta cheese
1/4 cup grated parmesan $0.39
1/2 cup shredded mozzarella
salt & pepper

DIRECTIONS:
STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.

STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Servings Per Recipe: 6
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

{ HOLIDAY RECIPE :: Chex Mix }

2011-12-15T10:45:00.000-08:00

Wednesday night the husband and I joined the Hobbins family on the S.S. HOBBY for the annual Newport Harbor Christmas Cruise, a tradition I look forward to with anticipation every year!

This year we were asked to bring a yummy dessert to share, and with all the pregnant woman that would be on board, I knew this ooey gooey sugary Chex Mix would be the perfect treat! It's obviously super-loaded with sugar, which is why I call it a Holiday recipe, because somehow we always justify eating a bunch of junk at Christmas time. Soooo good!

INGREDIENTS:
- 1/2 box Corn Chex
- 1/2 box Golden Grahams
- 2 cups coconut
- 1 cup sliced almonds
- 1 cup sugar
- 1 cup Karo syrup
- 3/4 cup butter (real)

DIRECTIONS:
Mix cereal, coconut, and almonds in a large bowl. In a medium pot melt the sugars and butter together. Boil 2 minutes. Pour over cereal and mix. Do not cover.

{ PHIL & BRI :: The Wedding Album }

2011-12-14T13:41:00.000-08:00

I am soooo excited about these gorgeous photos that the fabulous Kamee June just shared with me. So excited I couldn't wait more than 24 hours to share them! Back in October I had the pleasure of finishing off my busy 2011 wedding season with my friends Briana & Phil's wedding at The Richard Nixon Library. It was such a pleasure to not only design their flowers, but to be a guest at this very special event. For a more detailed look at their picture-perfect day, visit their photographer Kamee June's blog by clicking HERE.

{ ALL PHOTO CREDIT :: Kamee June Photography }

{ DIY CHRISTMAS :: Vintage Christmas Jars }

2011-12-13T16:51:00.000-08:00

Why is Christmas crafting so much fun? This week at Michael's I picked up a bag of 20 bottle brush trees on sale for just $10 in all different sizes, a bag of glitter snow for $3, and then threw that all together in some vintage mason jars I had left over from a summer wedding. From start to finish I think the entire project took about 2 minutes! Honestly, easiest Christmas craft I've ever done. And don't you just love the vintage look? I think I'll have to make me a few more!

{ PREGNANCY DIARY :: Fashion Files }

2011-12-11T21:00:00.000-08:00

Since being pregnant it has definitely been a challenge to "feel cute" [and look fashionable], but not spending a boat-load of money on a whole new wardrobe! While I've done my best to make a lot of the items I already own work on my ever-expanding waistline, it was fun to fill in the gaps with a few maternity (and even non-maternity) purchases.

I am definitely no expert when it comes to fashion, but because I have had so much fun dressing up this bump these last 8 months, I thought I would share a few of my tips, tricks, and fabulous finds for other expectant Moms looking for a little help in the wardrobe department.

1 - OLD NAVY - Maternity Scoop-Neck Slub-Knit Tees - I just feel like stripes are so fun when you're pregnant. Call me crazy, but I love it when people show off their bumps and embrace the belly rather than try to hide them in these huge, ridiculous, parachute tops. This top is also great because it has that side-ruching that I love. No yanking or tugging. It simply stays put and grows with your belly.

2 - MODCLOTH - Recharge Your Batteries Dress - Again, stripes! But this time in a dress. A stretchy dress! I went out on a limb when I bought this one sight unseen from a website, but came out a winner! I love this dress and the fact that I can wear it during and after pregnancy because it's not maternity! I found a few similar dresses at Old Navy that were striped and stretchy that you might wanna check out too.

3 - ANTHROPOLOGIE - Slouched Sailor Blouse - Tunics are great! They're long, blousey, but surprisingly enough still give you shape. And don't be afraid of buttons! When you're too big to wear them buttoned, just open it up and wear it as a cardi over your favorite tank. And don't forget to belt it. Everything looks cuter with a belt!

4 - A PEA IN THE POD - 3/4 Sleeve Scoop Neck Side Ruched Maternity T Shirt - I'm so in love with these t-shirts. They're long, fitted, have side-ruching, a 3/4 sleeve to hide your soggy arms, come in lots of colors, great for layers with cardigans, and so comfy that sometimes I just wear straight to bed. Yup, it's that good.

5 - GAP MATERNITY - 1969 Demi Panel Always Skinny Jeans - I don't know how I would have survived these last few months without these jeans! I actually bought these, and the bootcut pair which my husband loves, but truth-be-told, these are my favorite! In the store they say to buy your pre-pregnancy size, but I'm glad I went with my gut b/c I've definitely put on some extra weight since I bought them 3 months ago and I love that I'm still wearing them clear into my last month of pregnancy.

6 - A PEA IN THE POD - Secret Fit Belly™ Knee Length Slim Fit Maternity Skirt - I love the skirts that have this secret fit belly. They are honestly so comfy, and they look like "real clothes." And I love how the panel hugs your belly instead of trying to sling your skirts under your belly and hope they're stay up. Plus, the pattern on this specific skirt is darling!

7 - TARGET - Be Maternity Seamless Legging - Black - I've said this before and I'll say it again. How did women survive pregnancy before the leggings movement? I mean seriously! If you ask me, these are a MUST for every pregnant wardrobe. I wear them shopping, around the house, out to dinner, everywhere...except church. This pair from Target were my first purchase when I found out I was expecting and have carried me throughout these last 8 months. Another great pair I found at Gap Maternity.

8 - ANTHROPOLOGIE - Michelia Peasant Blouse - I recently bought this blouse to wear to a Christmas Party with my besties and have worn it 3 more times since then because I got so many compliments on it...including many from my husband! It's not maternity, but works great for pregnancy because it's a tunic. I just bought mine a few sizes too big and figure when I loose all my weight I can wear it more blousey with a skinny belt around the waist.

{ A Besties Baby Shower }

2011-12-08T11:46:00.000-08:00

I honestly have the BEST and CUTEST girlfriends. A few of them rallied the masses together this past weekend at my dear friend Meredith's lovely home in Ladera Ranch for a little Baby Shower for yours truly! It was so fun and felt like a mini-reunion since I never really get to see everyone now that I'm in Glendora.

Look how cute all my girlfriends are and all those presents they gave my little babe! In the pic on the right can you tell who's got the January, February, and March babe?

Three pretty pregnant ladies...and Meredith too! I love all my besties! Aren't they just the cutest!

We know how to party hard at Baby Showers! I might've even snuck a Coke to celebrate the occasion. Thanks for partying with me ladies and showering my little one with so many wonderful gifts. Can't wait 'til she's here to enjoy all the fun!

{ RECIPE :: Spinach Artichoke Pasta }

2011-12-07T07:32:00.000-08:00

Are you a huge fan of Spinach Artichoke dip like I am? Well, then you're gonna love this dish! It tastes just like your favorite appetizer, but with some pasta thrown in to make it the perfect meal. How genius is that? The hubby and I loved it and figure you will too!

INGREDIENTS:
2 Tbsp olive oil
4 cloves garlic
4 oz. cream cheese
1/2 cup sour cream
1/4 cup white wine
1/2 cup milk
1/2 cup grated parmesan
1 can (14 oz) quartered artichoke hearts
1 pkg (10 oz) chopped spinach, thawed
1 Tbsp hot sauce
1 tsp red pepper flakes (optional)
salt and pepper to taste
12 oz. bowtie pasta (any shape)

DIRECTIONS:
STEP 1: Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.

STEP 2: While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).

STEP 3: Add the cream cheese, sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.

STEP 4: Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.

STEP 5: Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.

STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.

*Sidenote: I added shredded chicken to it for my meat-loving husband. Mmm-mmm good!

Prep time: 5 min. Cook time: 25 min. Total: 30 min. Servings: 6

{ PREGNANCY DIARY :: 34+ weeks }

2011-12-06T11:00:00.000-08:00

Home stretch here I come! It's been a busy couple of weeks with Thanksgiving come and gone and now Christmas right around the corner. I feel like these last 5 weeks are seriously going to fly right by. I'm getting more and more anxious everyday to hold this little babe in my arms and be her Mommy!

Here's the latest pic of me at 34 weeks as I was heading out the door for my baby shower with my Besties down in Ladera Ranch. Those girls spoiled me and baby girl rotten! I'll have to share some pictures of the lovely event in my next post. But before that, here's a little of what's been going on in my little pregnant world...

I am officially HUGE! Everywhere I go people say things like "Any day now?" or "You're ready to pop!" And all I can do is smile and say "Nope, 5 more weeks!" :) But hey, at least I know she'll be a healthy baby, right?
Sleeping has become increasingly more difficult. Partly because I'm so big and uncomfortable, but mostly because I get up 3, sometimes 4 times to go to the bathroom. I'm guessing this is the reason I feel tired all day everyday and need a nap just to make it 'til bedtime.
My appetite is never ending which has caused me to cook up a storm in the kitchen lately. I've recently discovered I have a love for cooking (when I'm not too tired to do it.) I find the most appetizing recipes and get so excited to make them. I guess it's been good for Matt, bad for my waistline. But whatever!
Baby girl's nursery is looking so cute! We got our beautiful glider this past week and can't wait for her to get here and rock in it with me! I'll share pictures of our nursery again soon.
All my baby showers are done and over and oh-my-goodness, this little girl got hooked up! If anyone needs to borrow a baby girl blanket, just let me know. We got more than 30! Yowzers!!!
I had another routine doctor appointment yesterday that ended in the Labor & Delivery wing of the hospital. Don't worry, everything is ok. The doctors were just a little worried about some amniotic fluid that may have leaked while I was on the treadmill at the gym and wanted to monitor my contractions and watch the baby for a bit. Turns out my amnio level is on the low side, but still safe and baby looked great so nothing to worry about.
Also while in the L&D wing, they did an ultrasound. On our way home I was telling Matt how much I loved seeing our little girl again and watching her grab her little feet and bring them up by her face. Matt's reaction? "All I ever see on those things is a big black blob!" Haha! Poor guy.
While at the doctor we also learned that our baby's head is wedged WAY down there already and is probably what has been making me so uncomfortable as of late and that I should start wearing a pregnancy girdle. Good thing my mamma got me one already. Thanks Mom! (I'm wearing it right now and it's amazing!)
My feet are officially swollen...and swelling. It was a cold morning here in CA (34 degrees at our house) so I thought I better throw on the boots to keep my tootsies warm. NOPE! Not happening. Feet. Won't. Fit. :( But hey, my wedding ring still fits! Barely.
And the happiest news of all? This is my LAST WEEK AT WORK! I am sooo psyched! No more dreaded 3 hour commute. Goodbye and good riddens you horrible 57 freeway!

{ RECIPE :: Artichoke Pasta Bake }

2011-12-04T21:34:00.000-08:00

From the minute I saw the picture, I knew I had to make this dish! I mean, who doesn't love an ooey gooey looking pasta bake? Especially one that's filled with ingredients like artichoke, olives, and banana peppers. Yes, please! You're going to love this delicious dish! I mean LOVE!!!

INGREDIENTS:
1 lb. pasta (rigatoni or penne)
4 cups pasta sauce
1 (14 oz.) can quartered artichoke hearts
1 (6 oz.) can sliced black olives
1 (8 oz) jar sliced banana peppers
4 oz. crumbled feta
1/4 cup grated parmesan
1-1/2 cups shredded mozzarella
1/2 bunch italian parsley

DIRECTIONS:
STEP 1: Cook the pasta according to package directions. Drain pasta and return it to the pot (turn burner off). Preheat oven to 400 degrees.

STEP 2: While the pasta is cooking, drain and roughly chop the artichoke hearts and black olives. Rinse and chop the parsley. Remove the banana peppers from the juices in the jar.

STEP 3: After the pasta has been drained and returned to the pot, add the pasta sauce, artichoke hearts, black olives, banana peppers, and chopped parsley. Stir everything together. Add the parmesan, feta, and a half cup of the mozzarella. Stir to combine.

STEP 4: Transfer the pasta mixture to a 9 x 11 inch glass casserole dish and top with the remaining 1 cup of shredded mozzarella. Cover with foil and bake in the oven for 30 minutes (or until heated through and the cheese is melted). Remove from the oven and sprinkle with a little more chopped parsley.

Prep time: 20 min. Bake time: 30 min. Total: 50 min. Serves: 9

{ RECIPE :: Spaghetti with Sauteed Chicken & Tomatoes }

2011-11-29T00:00:00.000-08:00

Saturday afternoon I went to the gym while my husband was at work. Yay for me! So the last thing I wanted to do was come home from my workout and completely undo everything I did on the treadmill. That's when I decided to make this delicious, light and simple meal to for dinner.

And thank goodness it was simple because right in the middle of cooking I got one of my horrible pregnancy migraines with an aura that completely nullified any ability I may have had to read the recipe. So my sweet husband stood beside me and read the steps as I made the dinner.

Luckily the aura disappeared by the time we sat down to eat and we were able to enjoy our yummy and healthy meal together. Give this recipe a try if you're looking to bring something a little lighter to the table this week. You'll love it!

INGREDIENTS:
2 skinless chicken breast halves, diced in 1 inch cubes
cooking spray
1/2 tsp each of dried oregano and dried basil
kosher salt and fresh pepper
8 oz spaghetti (high fiber or low carb)
2 cups grape tomatoes, halved
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil

DIRECTIONS:
Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.

Servings: 4 • Serving Size: 1 1/2 c • Calories: 329.7 • Fat: 6.8 g • Carb: 48.3 g • Fiber: 7.2 g • Protein: 25 g

{ RECIPE :: Spinach Lasagna Rolls }

2011-11-28T22:34:00.000-08:00

Umm, hello! Where has this recipe been all my life? I know I say this a lot (and maybe it's just because I'm pregnant and food just tastes so stinking good!) but seriously, this recipe was soooo delicious. I had every intention of only eating two rolls, but I just couldn't resist. I had to have three or I might have died! Thank goodness they were less than 250 calories each. Seriously so good!

INGREDIENTS:
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained (I used fresh steamed)
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
1 chicken breast, cooked and shredded (optional)
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

DIRECTIONS:
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. To serve, ladle a little sauce on the plate and top with lasagna roll.

1 Roll = 224 calories (w/o chicken)

{ Holiday Decor :: DIY Style }

2011-11-27T00:00:00.000-08:00

"It's beginning to look a lot like Christmas" at the Laidlaw's! We may not have our tree yet, but I've definitely had a ton of fun this weekend crafting and getting ready to celebrate "the most wonderful time of the year!" Here's a peak at some of the things I've been crafting...

Paper tree project I found on Better Homes & Gardens

Homemade stockings with leftover fabric scraps & this lovely Martha inspired feather tree

FREE Christmas print from Pinterest in a homemade frame

Glitter tree from the $1 bin at Target

Another FREE Christmas print in a homemade frame

{ NURSERY UPDATE :: Making Progress! }

2011-11-26T16:00:00.000-08:00

We're making progress on baby's room. Hooray! I took a quick picture the other day as I was running out the door for Thanksgiving dinner that I thought I would share, along with a little narrative of what's been going on behind the scenes...

My parents got us a crib and we love it! I'm waiting for the crib sheet I ordered to arrive and then working on a custom crib skirt and some decorative pillows. It's gonna be so cute!
Matt bought me 2 white bookcases to go on either side of the crib. Right now they're just filled with coral and mint colored things I had around the house but I'm kind of thinking they'll just stay as they are so I don't have to spend any more money. Having a baby is expensive!
I hung some wrapping paper as wallpaper behind the crib. I had it up in the kitchen of my last house and loved it so much that I decided to put it up in baby's room. I think the wood grain looks great with the other colors in the room.
I made a sunburst mirror out of FREE paint sticks from Home Depot. I'd seen a bunch of different versions on Pinterest and just decided to go for it and make my own design. I love how it turned out - still trying to decide if I should leave the wood raw or paint it white. I think I'll keep it just how it is for a while.
We ordered our glider from Babies R Us which will be here in a week or two. Can't wait for it to get here! It's beautiful!
I'm still waiting to order a few fabrics for some custom pillows, a DIY changing table cover, and an area rug. I'm being super indecisive.
There are a few other projects I'm working on, but you'll just have to wait for next time to see those...

{ DINNER RECIPE :: Turkey & Sweet Potato Enchiladas }

2011-11-25T22:11:00.000-08:00

I love leftovers! Especially when I can make something creative with them like these INCREDIBLE Gluten-Free Turkey & Sweet Potato Enchiladas I found HERE. Now, before you go freaking out that this recipe asks you combine things like sweet potatoes, salsa, green chiles, and pineapple, just know that this is one of the BEST things I have ever put in my mouth! Somehow this unique combination is simply amazing!

INGREDIENTS:
- 2 cups of your favorite salsa- spicy or mild
- 4 cups of cooked free-range turkey, shredded
- Juice from 1-2 fresh limes
- Sea salt and ground pepper
- 2 cups cooked sweet potato
- Pinch of cumin
- 2 4-oz. cans chopped roasted green chiles*
- Light olive oil, as needed
- 12 corn tortillas
- 1 cup diced pineapple- no juice
- 1-2 cups shredded Jalapeño Jack cheese
- Hot red pepper flakes, to taste

DIRECTIONS:
Preheat oven to 350 degrees F. Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.

Season the sweet potato with cumin, to taste. Add in 1 can of the roasted green chiles; mix. Add sea salt and pepper if it needs it.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish.

Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey. Roll up the enchilada- seam side down, and place it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed to soften them. Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple and the second can of roasted green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes. Serves 4 to 6.

*I didn't have any green chiles so I used a green chile enchilada sauce which worked great!

{ DESSERT RECIPE :: Pumpkin Pie }

2011-11-24T23:41:00.000-08:00

How was everyone's Thanksgiving Day feast? Ours was absolutely fabulous, as expected! I made my first homemade pumpkin pie, which turned out GREAT! (Yay for me!) So, I thought I would share the recipe on our blog. Plus, it's a great way for me to keep it on file for next year!

INGREDIENTS:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pure Pumpkin
1 (12 fluid ounce) can Evaporated Milk

DIRECTIONS:
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

DESSERT RECIPE :: Too Much Chocolate Cake }

2011-11-23T23:03:00.000-08:00

For my handsome husband's 31st birthday he asked for a chocolate cake, and boy did he get a CHOCOLATE cake! This recipe I found online was so simple and so delicious! It called for Devil's Food Cake mix, instant chocolate pudding, AND chocolate chips all mixed in with some sour cream (the secret ingredient). Talk about a chocolate explosion in your mouth! I'm hoping he asks for this cake again for next year's birthday!

INGREDIENTS:
1 (18.25 ounce) pkg devil's food cake mix
1 (5.9 ounce) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired.

{ PREGNANCY DIARY :: 32+ weeks }

2011-11-21T00:00:00.000-08:00

Just a little over 7 weeks to go? Are you serious? I can't believe it! This little baby of ours will be here before we know it. And with the holiday season in full-swing, it's only going to make the time go by that much quicker...and the pounds go on that much faster! How does one do pregnancy and say no to pumpkin pie? YAH RIGHT! Bring on the high-caloric Thanksgiving dinner! :)

You'd think with only a few more weeks to go the list of new pregnancy symptoms would slow down, but no! There's always something new to experience. But I'm grinning and bearing it all with a smile because I know it'll all be worth it the minute I meet this beautiful little bundle of joy! So here's what's been going on with my pregnancy as of late...

Baby girl is getting bigger and stronger. I know because she's got a mean punch and a swift kick! I don't know if she's head down or breach or what, but I am pretty positive that her feet are facing my right side and right rib because that's where most of the action takes place!
She has a nursery! Well, almost. My parents got me a crib and Matt set the whole thing up. It's adorable! Every time I walk past the room I have to take a little peek inside. I'm just so excited for baby girl to get here and see everything we've done JUST FOR HER!
I had my 2nd Baby Shower this weekend. It was another combined shower but this time with my sweet sister-in-law Gale who is due 1 month after me. It was thrown by our amazing mother-in-law and some of the Laidlaw family and all their friends came to celebrate the coming of our little babes. It was so fun and we both got our carseats and strollers. It's beginning to feel more and more real!
I signed up for a Lamaze class with Matt. I've had some negative comments from people about the good (or lack thereof) they do, but I don't care. I'm hopeful I'll learn something new that might help me on D-day...especially if I end up doing it without an epidural (heaven forbid)!!!
When it comes to dealing with difficult pregnancy symptoms it seems like if it's not one thing, it's another. Right now it's Round Ligament Pain and it's awful! Imagine yourself with a pulled groin muscle that feels like a dagger stabbing you between your legs every time you take a step, stand-up from a sitting position, and roll-over in bed. It's been 5 days of this and I'm hoping it cools off soon.
I was planning on walking/jogging the Turkey Trot this year with my family (it's tradition), but if I still have this lovely little dagger in my you-know-where, I won't be doing a darn thing on Thanksgiving but eating all that delicious turkey smothered in cranberry sauce and gravy. I know my hips will pay!
Matt has been so sweet and understanding of all the changes going on with me and my aching body lately. He lets me relax on the sofa while he does the dishes. He rubs lotion on my belly when I get out of the shower (it's the sweetest)! He doesn't complain about my giant snoogle pillow that takes up half the bed. When he thinks I look beautiful he lets me know...even when I know I look LARGE! :) And when I ask him to get me something on the other side of the room so I don't have to get up, he always does it with a smile. I just love him!
I've gained 30+ lbs already. Ooops! Anyway, I have this iPhone app that tells me where all my weight gain has been [approximately] distributed. Kinda cool, right? Here's what it says: Baby 7.5 lbs, Placenta 1.5 lbs, Amniotic fluid 2 lbs, Uterine enlargement: 2 lbs, Maternal breast tissue 2 lbs, Maternal blood volume 4 lbs, Fluids in maternal tissues 4 lbs, Maternal fat stores 7 lbs.
My linea negra is getting darker. It's the line that runs from my chest cavity to my belly button, and on down yonder. It's kind of a weird phenomenon, but I like it.
I'm still wearing my wedding ring. Any bets on how much longer that will last? I'm thinking another 3 more weeks and then I'll have to wear my Walmart fakey! :)
Would you believe I have yet to get a pedicure since I've been pregnant? I'm not sure if it's because I'm too busy or too cheap. Probably both! But it's time. My toes are looking nasty and my belly is just too darn big to reach down there anymore. Don't believe me? Ask Matt what I look like trying to put on my shoes in the morning. HA!
And one more thing...I am LOVING this cooler weather. My internal heater is on full blast and my poor cold-blooded husband has been so kind about letting me keep the heater really low (even though it dips down into the 40's outside at night. Awe, I love the cold!

{ DESSERT RECIPE :: Chocolate Chip Pumpkin Spice Bars }

2011-11-20T22:57:00.000-08:00

Are you ready for the most amazing pumpkin dessert you'll ever put in your mouth? Oh. My. Yum. Sunday night I had the in-laws over for dinner and served them my favorite new Catalina Cranberry Chicken dish, Twice Baked Potatoes, Lemon Zest Asparagus, and Parmesan Knots. So it was only fitting that I finish it off with something AMAZING for dessert. And let me tell you, this one did not disappoint! I was able to 1/2 the recipe beautifully (didn't wanna have a bunch of leftovers sitting around that I know I'd eat and let go straight to my hips!) and served it a la mode. SO GOOD!

INGREDIENTS:

Batter:
1 3/4 cups unsweetened pumpkin puree
1 cup canola or vegetable oil
4 large eggs
1 1/2 cups granulated white sugar
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup mini- chocolate chips

Frosting:
8 ounces cream cheese, at room temperature
4 Tablespoons butter, at room temperature
2 teaspoons milk
1 teaspoon pure vanilla extract
4 cups powdered sugar, measured then sifted
1/2 cup mini- chocolate chips (for topping)

DIRECTIONS:
1. Prepare batter: Preheat oven to 350°F. Spray 10x15-inch baking pan with nonstick spray.
2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.
3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.
4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.
5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.

{ SIDE DISH RECIPE :: Lemon Zest Asparagus }

2011-11-19T22:37:00.000-08:00

Looking for a simple and delicious way to serve up some vegetables? Here's a fabulous one I found for asparagus that literally takes less than 10 minutes from start to finish. You'll love the light lemon flavor and who doesn't love a little freshly grated parmesan?

INGREDIENTS:
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 tsp lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper

DIRECTIONS:
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

{ SIDE DISH RECIPE :: The Ultimate Twice Baked Potatoes }

2011-11-17T16:12:00.000-08:00

I must admit, I'm not really a baked potato fan...unless they're fully loaded with sour cream and all that other good stuff. So these are right up my alley! AND, I love that you can nuke them in the microwave first, scoop the insides out, and then bake them for just 15 min. Sure beats baking them in the oven for 2 hrs!

INGREDIENTS:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Or buy pre-cooked bacon like me)!

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

{ DIY :: Toilet Paper Art }

2011-11-13T23:37:00.000-08:00

I saw this silly DIY project years ago and then recently rediscovered it again on Pinterest and thought I'd give it a try. For weeks I told the hubby "don't throw away the empty toilet paper rolls" and explained that I was "working on some artwork." I'm sure he thought I was crazy...until...this afternoon when he saw what I did with all those toilet paper rolls we'd been saving. Pretty cool, right?

I simply cut each roll into fourths, arranged them in a pattern I liked, glued them all together, and then framed them in this shadow box I picked up on sale at Michael's for half off! Talk about cheap art! Of course I'll be hanging this in the bathroom. So fitting!

{ RECIPE :: Asian Turkey Meatballs & Lime Sesame Dipping Sauce }

2011-11-12T20:56:00.000-08:00

A few friends have asked for the recipe of this delicious dish I made last week, so here ya go! SO GOOD! Just be careful you don't overcook your meatballs. Nobody likes dry turkey. Enjoy!

INGREDIENTS:
1/4 cup Panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

LIME DIPPING SAUCE:
4 tbsp low sodium soy sauce
1 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

DIRECTIONS:
Preheat oven to 500°F. Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes. For the dipping sauce mix together lime juice, water, soy sauce, and remaining 1 teaspoon of oil in a bowl. Add scallions. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce. Serve meatballs with remaining sauce, about 1 tbsp per person. You probably won't use all the dipping sauce. Makes 12 meatballs.

Source: Skinny Taste; Makes 12 meatballs; Serving size 3 meatballs (229.1 calories)

{ RECIPE :: Chicken Enchilada Pasta }

2011-11-10T20:31:00.000-08:00

We tried this tasty recipe tonight and it was so yummy! My husband loves anything with chicken and pasta so I knew he'd appreciate it no matter what it tasted like. Me? I love anything Mexican so this Chicken Enchilada Pasta was right up our alley! We'll definitely be making this recipe again, only next time I'll be halving it. Waaaay too much food for 2 people. I'll be having Chicken Enchilada Pasta for lunch the next couple days. And I'm not complaining!

INGREDIENTS:
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
1 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
1 pkg. penne pasta

DIRECTIONS:
Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

{ BABY GIRL SHOWER :: Baby Bracken & Baby Laidlaw }

2011-11-08T14:30:00.000-08:00

So there's good news and bad news. The good news? My combined bridal shower with my little sister Jacki was a screaming success! The bad news? NONE of the pictures turned out. Every last one of them is blurry. GAH! I can't complain too much because the camera I used isn't even mine, it's my parents, but I think the settings got all messed up on it and now it takes nothing but blurry pictures. Sad! :( So here are a few somewhat descent shots of our fabulous Baby Shower that our extra wonderful mamma threw us this weekend!

{ RECIPE :: Crockpot Italian Chicken }

2011-11-07T08:00:00.000-08:00

Another delicious recipe found on Pinterest! Sunday I wanted something quick and easy so I could lazily enjoy my extra hour in the day. It was an hour well spent! Mostly because it wasn't spend slaving away in the kitchen. I love letting my crockpot do all the work! I think you'll really like this simple recipe. It's not to-die-for good, but simple and tasty enough that I'll certainly be making it again!

INGREDIENTS:
4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

DIRECTIONS:
Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

{ PREGNANCY DIARY :: 30+ weeks }

2011-11-06T10:00:00.000-08:00

Less than 10 weeks to go! Where has the time gone? And all these pounds come from? ;) I'm still feeling pretty good and trying to mentally cope with this new body of mine.

I had a good laugh the other day while getting in the shower and my husband said "Honey, is that a stretch mark?" As I peered down at my belly quickly examining my growing bump asking "Where?" He grew quiet and politely said, "No, back there!"

Hahaha! Oh no! What have I gotten my body into? All in the name of baby right? Matt is so sweet and always remembers to thank me for sacrificing my body so that our little girl can have a healthy place to grow. Here's a little of what's been going on in the last couple weeks with me and the baby bump...

I had my first baby shower Saturday. It was a combined shower with my prego sister (due in 6 weeks) thrown by our amazing mother at her home in San Clemente! So much fun to spend the afternoon with family and friends and baby girl got HOOKED UP!
We're making progress on the nursery. I've been crafting up a storm and the hubby even put together some bookcases for baby girl too.
I never knew what an "aura" was until pregnancy. Now I get them about once a week, and they end with the most lovely migraine. Ugh! I hate them and wish they would leave me alone.
Apparently I have a waddle now. My uncles pointed it out to me at the office a couple times last week and now I'm super self-conscience about it. Haha. Oh well, what can I do? I'm huge.
My belly has grown too large for me to paint my own toes now. So Friday night my kind sister Kellie who was in town for the shower offered to paint my little piggies and even give me a hair cut. My first since February! Both services were much needed and greatly appreciated!
I'm done with running and jogging until after baby comes. It just feels too weird and I don't like the idea of the baby bouncing up and down. So for exercise we just walk on the treadmill and do the stairclimber.
My knees! Oh my knees! I think it must be all the weight I've put on in the last 7 months, but seriously, I was doing lunches at the gym the other day and had to quit because my knees were on fire. Made me feel like I was 80!
The fatigue is back. I'm honestly tired all the time. I wake up for work exhausted, I come home from work exhausted, I finish eating dinner and I'm exhausted! Pregnancy is just plain exhausting! Thank goodness for weekend naps!
I finished my last wedding 'til baby comes. Hooray! I know I'll miss the pretty blooms around the home, but I won't miss the 3am trips to the LA Flower Market and the 16 hour work days. The plan is to start up again in April so we'll see.
This weather is making me so happy! I feel like I can hide all this girth under a cardigan, scarf, and boots so much better than a sun dress and sandals! And my fall wardrobe is way cuter than my summer one!
Baby girl is packing quite the punch these days! It honestly feels like someone is socking me in the stomach, but from the inside. Such a weird (and sometimes painful) experience, but I love it! Lets me know she's growing healthy and strong.
On that same note, she's getting so acrobatic in there that sometimes I can see her movements from the outside. I can't help but laugh when I'm just sitting watching tv and all of a sudden, there goes an elbow or a foot all the way from one side to the other. Coolest thing ever!
It's time to sign up for a Lamaze class. Less than 10 weeks to go! Hee-hee-hoooo!
The nightmares continue...

{ DIY :: Baby Girl Onsie }

2011-11-05T16:14:00.000-07:00

Saturday morning my Mom threw my sister and me the cutest baby shower (pictures coming soon!) For my sister's gift I wanted to get her something unique and something personal, so I decided to attempt making these cute onsie's for her baby girl. The painted necklace onsie came from a pin she had on her Pinterest wall so I knew she'd love that one, and the other's were my own creations. So fun!

{ KITCHEN UPDATE :: Before & [Almost] After }

2011-11-04T15:07:00.000-07:00

After checking "marry my dream man" off my list, the next thing on my dream list was "design my dream kitchen." So shortly after moving into Matt's Bachelor Pad, I went to work with plans to update the Kitchen! While I wish we had money coming out of our ears so we could gut the whole thing and start fresh, I knew I'd rather save our money and do a few enhancements here and there. Maybe someday I'll be royally spoiled and get my carrara marble and butcher block island! But for now, I'm kind of diggin' this "Design On A Dime" thing...

BEFORE

The kitchen actually had really great bones, with a nice solid grey Corian countertop, white Formica lined cabinets and drawers, a new sink, faucet, and stovetop. The things I wasn't so crazy about? Well, mostly the blonde maple wood, green paint, and white appliances. So here's what we did about that...

AFTER

Quite the improvement right? The first thing we did was paint the entire space this delicious taupe grey. These pictures make it appear a little more beige than it is, but the name of the color is "Dove Grey" so take that for what it's worth.

Then, we had a contractor come in and completely refinish all the cabinets. We went with a bright white for the perimeter and I thought it would be fun to paint the island my favorite color, navy blue. I love how it makes it look like a piece of furniture in the middle of the room.

Next, we added the satin nickel cup pulls and knobs to all the cabinets and drawers. Beautiful and functional! Finally, we finished the space off with a white staggered subway tile backsplash, complete with light grey grout to match our existing countertops. I think the tile is now our favorite design feature in the room!

And the only reason we say it's the [Almost] After is because we still want to upgrade to stainless appliances (when we feel like dropping a huge wad of cash), add a molding around the window frame (currently in production), and top it off with a roman grass shade. Oh it's going to be beautiful! But for now, I'm really pleased with this [Almost] Final Product.

{ RECIPE :: Lemon Orzo Salad with Asparagus and Tomatoes }

2011-11-03T20:25:00.000-07:00

Another fabulous recipe, thanks to Pinterest! I absolutely loved the light, fresh lemon flavor. And it made plenty of leftovers for lunch tomorrow. My fave! Only thing I might try for next time? Add some lemon chicken on top for the hubby. He needs meat! Ok, we all do!

INGREDIENTS:
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Salt & Pepper
Grated Parmigiano Reggiano

PREPARATION:
Bring 2 large pots of water to boil. Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold.

{ DESIGN BY AUBREY :: Bouquets & Boutonnieres }

2011-11-02T20:29:00.000-07:00

I can't believe the time has finally come. My last wedding until baby comes. WOW! Where have the last 7 months gone? While I wish I could continue my designs clear up until the wee-one comes, I knew the long hours and intense manual labor would be too much, so I decided that my friend Briana's wedding in October would be my last. And what a great wedding to end on. Truly, it was the most beautiful day, with the most beautiful couple, and of course adorned with the most beautiful flowers.

I thought I'd take a minute to share some images of the bride's absolutely stunning bouquet, the groomsmen boutonnieres, mother's corsages, and a couple of the bridesmaid nosegays. Aren't these colors and textures just so dreamy together? I feel as if they describe the couple they belong to with perfection! Hope you enjoy these images cuz they may be the last floral images you see from my camera until after baby comes. So sad but so happy! Great things are coming our way!!!

{ RECIPE :: Tuscan Pasta With Tomato-Basil Cream }

2011-11-01T20:29:00.000-07:00

I've been finding so many great recipes on Pinterest lately. I found this gem over the weekend and made it for dinner tonight and surprise, surprise...we loved it! We gobbled the whole thing up and chased it down with the Easy Parmesan Knots you'll find directions for in the next post. So stinking good! Both recipes have been added to our "family favorites!"

INGREDIENTS:
- 1 (20-oz.) pkg. refrigerated four-cheese ravioli
- 1 (16-oz.) jar sun-dried tomato Alfredo sauce
- 2 tablespoons white wine
- 2 medium-size fresh tomatoes, chopped
- 1/2 cup chopped fresh basil
- 1/3 cup grated Parmesan cheese
Garnish: fresh basil strips

DIRECTIONS:
Prepare pasta according to package directions. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with grated Parmesan cheese. Garnish, if desired.

{ RECIPE :: Easy Parmesan Knots }

2011-11-01T20:23:00.000-07:00

I love these rolls! They're easy to make because they start off with a can of refrigerated dough, but end up looking fancy and gourmet all tied in a knot and brushed with cheese and herbs. So simple. So delicious. And the perfect companion to any Italian dish!

INGREDIENTS:
- 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes

PREPARATION:
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

{ DIY :: Framed Skeleton Keys }

2011-10-29T09:30:00.000-07:00

With baby girl just 11 weeks away from "D-DAY" I've been feeling extra crafty as I put together her nursery. Hence, this cute "Framed Skeleton Keys" project. Here's how it all started...

Wednesday night I was at Michael's grabbing a few odds and ends for some projects I'm working on, when on my way to the registers something in those dollar bins caught my eye! (I'm such a sucker for those crap bins and always peak in to see if I might be missing something great before heading to the checkout). And low and behold, there they were in all their skeleton key glory! Only $1.50 each too! SCORE!

Not knowing what the heck I would use them for, but knowing they were too great to pass up, I grabbed 3 (because everyone knows the perfect number in design is 3) and went on my merry little way. As I came home from my shopping trip I spread out my loot and remembered I had some really great Dollar Store frames in storage and thought the keys would look so cute framed. Of course I happened to have 3 keys, 3 frames, and 3 cute scraps of paper, so I grabbed my hot glue gun and 5 minutes later, voilà! Can't wait to hang them on the wall.

And what about that cute wood grain paper I photographed them on? That's some wrapping paper I picked up years ago at the container store. I had it up on the wall as wallpaper in the kitchen of my last house and will most likely be re-purposing it again on one of the walls in baby's room. The cost is FAR cheaper than wallpaper and the look is only temporary in case one day baby girl outgrows this look. Genius, right? I sure think so!

{ DINNER RECIPE :: Catalina Cranberry Chicken }

2011-10-28T09:38:00.000-07:00

Thanks to my Grandma Janice, I have found my new favorite chicken recipe! It is honestly the simplest combination of ingredients and tastes SO good! If you don't make this for your family, you are depriving them of the good things in life. This chicken is amazing!

INGREDIENTS:
4 boneless, skinless chicken breasts
1/2 C. Catalina salad dressing
1 can cranberry sauce (whole cranberries)
1 envelope dry onion soup mix
l/4 C. white wine

DIRECTIONS:
Place chicken in lightly greased baking dish. Mix remaining ingredients together and pour over chicken. Bake uncovered at 350 for 1 hour.

Note- My grandma said she made hers without the white wine and still loved it. But if you ask me, white wine makes every recipe taste better. Your choice!

{ DIY Halloween Print :: Craftily Ever After }

2011-10-27T14:31:00.000-07:00

How much do I love free stuff? Like that's even a question! Now that I'm on Pinterest I've found all kinds of projects to occupy my mind. This one I found from a website called Craftily Ever After. It's actually not a project, more of a download. A FREE download that you can find HERE!

I realize the season is almost over in a couple days, but I thought it was too cute to spend Halloween without it! That, and I just happened to have an empty 8x10 frame crying for me to put a print in it. How cute does this look on my desk? I have plans to replace it with THIS one in another week. Gosh I love the Holidays!

SIDENOTE: I can't believe how much my leftover arabicum from the wedding last Friday have bloomed! I wish I could preserve them and keep them like this forever!

{ DINNER RECIPE :: Taco Pasta }

2011-10-26T19:28:00.000-07:00

Yum. Yum. Yum. I found THIS recipe on Pinterest (my latest addiction) and we loved it! Seriously, so easy and so good. The only things I adapted were GF pasta noodles, fresh tomatoes instead of canned, and a little less onion. So delicious! And I'm happy to report there's enough leftover for lunch tomorrow. Score!

INGREDIENTS:
1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

DIRECTIONS:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

{ Pregnancy Diary :: 28+ Weeks }

2011-10-25T12:18:00.000-07:00

This weekend my Mother-in-Law invited my sister-in-law Gale (my other pregnant sister) and me to join her and some ladies from church for a mid-morning Tea Party at her home and told us we could "dress up" for the occasion. How fun!

Adorned in our flirty hats and autumn dresses, we sampled some of the most delicious herbals teas and tasted some yummy treats that I MUST get the recipes for. There were cranberry scones with clotted cream, watermelon ice cream pie, and strawberry orange cupcakes. Makes my mouth water just thinking about them!

Before leaving, our Mother-in-law encouraged us to get a picture of our bellies together since the last one we took was THIS one way back in July when we looked more bloated than pregnant! My how things have changed since then! Here's a little of what's been going on with me and my bump these last 2 weeks...

I had my 28 weeks check-up yesterday and everything is looking great! Baby's heartbeat sounds great, my blood pressure looks great, my Glucose Test came back great, my weight....ok, maybe NOT so great, but I'm trying!!!
Got my RhoGAM shot yesterday. Apparently RH(-) blood is not good for baby. Something about my body producing antibodies that might try to destroy foreign cells...aka baby! YIKES! Luckily I got the shot in my rear and I guess that means we're good to go now.
The baby is measuring at about 3 lbs and 17 inches! From what I understand, she won't grow much more in length, but will be bulking up with lots of fat for us to pinch and squish when she's born!
I had a dream that our baby girl has brown hair like me! Which of course means nothing, but still fun to pretend. I think the odds are probably 50% she could be a brunette, 40% a blonde, and 10% a redhead because my parents are both brunette (although I have a blonde sister), and Matt's mom has blonde hair and dad has red hair. Matt is hoping we have at least one blondie like him someday!
My pre-natal vitamins are finally doing what I'd hoped for (besides nourishing baby of course!) My hair is looking longer and stronger and my nails are the longest they've been in well, 29 years! I love it! I never want to stop taking these things.
I finally started a baby registry. I thought I would LOVE it, but really it was very overwhelming and I had NO idea what I was scanning. I just picked stuff based on price and aesthetics. So if you have any motherly advice about products you LOVE/HATE, I am more than welcome to receiving your suggestions.
Finally started some DIY projects for baby's room - a sunburst mirror, DIY prints, painted ceiling rosettes, and more! Can't wait to post a few of my creations as they start to come along.
I finished my LAST wedding before baby comes. I can't believe it! Now I just work for my Dad Tue-Fri and can spend my weekends getting ready for this little girl to get here!
Guess who caved and bought a pregnancy pillow? I had to! Sleeping was becoming so uncomfortable so I bought myself THIS Preggle pillow while registering at Babies R Us and let me tell you, it's heaven! My husband laughs and calls it my squirrel cuz it's like this huge squirrel tale that I wrap myself around. But he can make fun of it all he wants because it's so comfy and baby and I sleep like a dream!
I had my first Diet Coke in over 6 months - for medical purposes! I got another one of my awful migraines and decided a little caffeine might help open up the capillaries. And boy did it! I mean, I knew it might help a little, but it really did the trick. I have been so good about staying away from that Devil's juice but the next time I get a migraine I have no problem swigging another one! I MISS MY DC!
I'm still craving cheese! What's new right?
My eye sight has gone to pot! I guess I have crazy hormones to blame? Or something like that? I wear my reading glasses most days when I'm at work. I forgot them today and since my right eye is seeing double vision these days, I'm a squinty mess!
I love how much this little girl is kicking and punching! You can actually SEE her movements on the outside now which is exciting and kind of creepy all at the same time. Matt and I get such a kick out of it - no pun intended.
I don't think she likes when I sleep on my left side. Well that or she loves it. Within minutes of laying on my side she'll give a swift kick straight down on the bed. The other night it woke me out of a light slumber and made me "GASP!" It was so funny. She's already getting in trouble for "jumping on the bed!"
Truth be told, I would like to be able to exercise more. I always work out on Mondays and then the rest of the week I'll usually fit in a walk or two, and maybe an exercise video. But some nights it's just so hard. I come home from the most exhausting commute [in the world], make dinner, clean up, and then it's what, like 9:00? The last thing on my mind is to put on my running shoes and go do a work-out. And no, waking up an extra hour early is not an option. My mornings are reserved for sleeping, snuggling my hubby, showering, and going to work!
And lastly, Matt took me on an evening motorcycle ride the other weekend. It was just around town to get us out of the house and enjoy some fresh air. I think baby girl really liked it! Unfortunately my back didn't. It might have been my last ride until Spring. But no worries - I'm sure I'll be preoccupied with lots of other things!

{ Pinterest :: My Online Pinboard }

2011-10-24T22:14:00.000-07:00

Look who finally joined Pinterest! I had a sick day and decided I could only sleep and lounge around for so long before going insane with boredom. So, I finally caved and started a Pinboard of my very own. I still have no idea what I'm doing, but I'm having fun looking at, and of course pinning, pretty pictures.

You can find me and all my pins at www.pinterest.com/aubreylaidlaw. Are you on Pinterest? Great, let's be "Pin Pals!"

DINNER RECIPE :: Crockpot Hawaiian Chicken }

2011-10-23T22:40:00.000-07:00

Today started off a little rough! I spent most of the night awake, sick with food poisoning. Boo! Luckily I was able to stay in bed all day and just sleep it off while this amazingly easy and delicious dish cooked away in the crockpot.

By dinner I was feeling much better and was able to enjoy this delicious dish with my hubby. I served it over the top of a scoop of warm brown rice and paired with some fresh veggies. Sooo good! We both loved this dish and will definitely be making it again!

INGREDIENTS:
- 4 boneless, skinless chicken breasts
- salt to taste
- 1 (15 ounce) can pineapple slices, juice reserved
- 1/3 cup packed brown sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon ground ginger
- 1/4 cup cornstarch

DIRECTIONS:
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stgir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or hight for 2 1/2 to 3 hours. Serve over rice.

{ Wedding Sneak Preview :: Richard Nixon Library }

2011-10-22T23:00:00.000-07:00

My dear friend Briana, a former co-worker at Fari Custom Home Builders, was married to her darling Phillip this weekend at the Richard Nixon Library in Yorba Linda. Not only was I privileged to attend as a guest, but the couple also asked me to design their flowers.

Over the course of many months Briana and I planned and schemed over lunch dates to make sure the flowers were just right for her perfect day. And even though the anemone, the flower she wanted most, was going to be out-of-season in October, we were lucky enough to find a couple bunches and have them flown in for the big event.

Words cannot even begin to describe how much I loved designing these flowers and how perfectly they fit the bride and her venue - soft, classic, elegance! Here is a little sneak peak from her photographer Kamee June of the happy couple, as well as some snapshots from my iPhone of their stunning reception. Truly, such a beautiful wedding for a beautiful bride!

I honestly can't wait to see the rest of the images from their photographer in the weeks and months ahead. They are sure to turn some heads!

{ FALL RECIPE :: Chicken Sautéed With Apples }

2011-10-21T18:41:00.000-07:00

The minute I saw this recipe, I just had to try it! While it wasn't the most amazing dish we've ever had, I loved the flavorful mix of onions, apples, and dijon mustard. It's everything autumn should taste like. I don't know if Matt loved it as much as me (he's not crazy about onions) but I really liked it and the flavorful apple aroma. Give this recipe a try if you're still having trouble getting into the fall season!

INGREDIENTS:
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
1 cup apple juice or cider
1/2 large onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried thyme leaves
kosher salt and black pepper
2 tablespoons Dijon mustard

DIRECTIONS:
1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.
2. Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side.
3. Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Simmer, covered, 6 to 8 minutes or until chicken is fork-tender.
4. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
5. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.

Serves 4| Hands-On Time: 25m | Total Time: 25m

{ FALL RECIPE :: Pumpkin Chocolate Chip Cookies }

2011-10-18T21:33:00.000-07:00

Monday night our friend Sara came over for FHE to share her new financial business with us as she finishes up her training and certification for a new firm she started working with in Irvine. She told us "I'll take care of the lesson, if you provide the treats." DONE!

So what did we decide to make? Pumpkin Chocolate Chip Cookies of course! Any excuse to make something with pumpkin in it makes me so happy!

Here's the tried and true recipe my Mom has been making us kids for years. This recipe is SO good you might just hate me for all the extra pounds you're sure to gain eating them all yourself! So worth it though - promise!

INGREDIENTS:
2 cups shortening
2 cups granulated sugar
1 - 16oz. can pumpkin
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. all spice
1 pkg. chocolate chips
1 can cream cheese frosting

DIRECTIONS: Preheat oven to 350 degrees. In a large bowl blend shortening and sugar. Add pumpkin, eggs, vanilla and blend. Add flour, baking powder, baking soda, cinnamon, all spice and blend. Mix in package of chocolate chips and place in drops on cookie sheet. Bake for approx. 13 minutes. Let cool. Frost with cream cheese frosting.

* This recipe makes a TON of cookies for sharing, but if they're just for you and your family, I recommend cutting the recipe in half!

{ DIY :: Nursery Prints }

2011-10-17T14:00:00.000-07:00

I am feeling so darn crafty lately! Maybe it's the extra estrogen pumping through my body or the fact that I get to design a little girl's nursery from scratch? Whatever it is, I'm not complaining cuz this creative brain of mine is going nuts.

I'm right in the middle of about 5 DIY projects that I can't wait to finish and share on this here blog - all of which will end up costing me next to nothing! In fact, I went to Home Depot yesterday with the hubby to see if I could get some wooden paint sticks for a DIY Sunburst Mirror I'm working on for baby's room and the paint guy totally hooked me up with 70 FREE paint sticks. Are you serious? THANK YOU SIR! (If you're ever at the Home Depot in Glendora, Larry is your man!)

Here's one of the projects I've been working on this afternoon at work - Don't judge! I'm pretty excited about it. These are prints that I recreated myself after looking at inspirations on etsy. I mean, I really think that's cool that people are selling their prints on there for up to $32, but seriously, why pay that price when I can make my own on Word for FREE!

Here are the 2 prints I made that will soon be finding a home on the walls of baby girl's room. Cute, right? Can't wait to get started on some more DIY fun....after I finish up doing flowers for my dear friend Briana's wedding this weekend. She's getting married at the beautiful Richard Nixon Library in Yorba Linda and you are going to LOVE her colors and the designs we came up with. Imagine lots of antique white milk glass filled with delicate petals of helleborus, pieris japonica, and cafe au lait dahlias. You will most certainly swoon!

{ Prego Sisters :: The 3rd Trimester }

2011-10-14T21:14:00.000-07:00

This past weekend while I was visiting my sister in Arizona, our Mom suggested we take some photos together to use for our upcoming Baby Shower. What a great idea!

I think they turned out so cute! The bump on the left is due January 12th and the bump on the right is due December 18th. Both baby girls! We're both so excited for these kissing cousins to join the family in a couple short months!

{ FALL RECIPE :: Pumpkin Mac and Cheese }

2011-10-13T21:13:00.000-07:00

A few weeks ago I was hanging out at my in-laws and started thumbing through a Better Homes & Gardens magazine on the coffee table and stopped dead in my tracks when I saw this recipe for an award winning Pumpkin Mac and Cheese. Oh my yummy! I just knew we had to try it. So finally I bought all the ingredients and whipped up this new fall family favorite for dinner tonight. It was so good! It was rich, creamy, and cheesy, with a hint of pumpkin. Mmmmm! I'm so glad I didn't halve the recipe this time so I can enjoy it at work tomorrow!

INGREDIENTS:
2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup whipping cream
1 cup whole milk (we used Almond Milk)
4 oz. *Fontina cheese, shredded (1 cup)
1 15-oz. can pumpkin
1 Tbsp. snipped fresh sage or 1/2 tsp. dried crushed sage
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
Sage leaves (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions; drain. Return to pot.
2. In medium saucepan melt butter over medium heat. Stir in flour, 1/2 tsp salt, and 1/2 tsp ground black pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2-quart rectangular baking dish.
3. In bowl combine bread crumbs, Parmesan, nuts, and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage. Makes approx. 6 servings.

*I couldn't find Fontina cheese so I just used a blend of whatever white cheeses were in my fridge and it was delicious!

{ Happy 3rd Birthday "D" }

2011-10-11T23:01:00.000-07:00

I am absolutely obsessed with this picture of Dallen! Have you ever seen a happier little kid in all your life? He is just too cute for words!

This past weekend I snuck off to Arizona for my Little D's 3rd birthday party! I can't believe how big he is getting. Soon my Little D will be my Big D! Oh I hope that day never comes! (Sometimes I feel bad b/c I pretend like he is ALL MINE! Haha!)

D had the most AMAZING "Superhero Birthday Party." Truly his Momma spoiled him rotten as he celebrated amongst his best friends, and jumped in his Spiderman Bounce house, knocked the candy out of his Spiderman piñata, and blew out the candles on his awesome homemade Superhero cake!

I was so glad I made the drive out to Arizona to spend the weekend with my little buddy! I never want him to grow up. He can just stay this adorable age forever!

{ Design Studio :: Nursery Planner }

2011-10-06T16:00:00.000-07:00

Sometimes work is slow. I've already filed everything away, bills have been paid and mailed, the phones don't ring for 30 minutes at a time, and I'm left to myself to stare at a computer screen. Today I used my free time to be productive and plan out baby girl's nursery! And I think I've finally figured it all out, thanks to Pottery Barn Kids Room Planner, an inspiration picture from Restoration Hardware Baby & Child, and a color palette I found on the world wide web.

I decided on this layout the minute I knew I was pregnant! We have 3 guest bedrooms at our house, two of which are completely furnished with Matt's and my old furniture from our single days. The other bedroom was filled with all the leftovers that wouldn't fit in any of the other rooms and was dubbed as "my office." Well, now it's going to be "the nursery!" I have to purchase pretty much everything you see in the layout except for the changing table on the left. I plan to refinish my husband's old dark mahogany dresser and re-purpose it in the room.

I was browsing Pinterest this afternoon and came across tons of inspiration pictures for the baby's room. I tried to keep in mind the color scheme I was going for. I knew for sure that I wanted to keep the beige walls and beige carpet that are already in that room, and then add some coral. But as for the rest, I was just hoping to come across something that would, well, inspire me! And this room from Restoration Hardware did just that! It's slightly too frenchy for me and needs some pops of color, but I realized I want to start with a completely neutral base and add some pops of these colors in a pillow, rug, throw, artwork, etc...

I just can't get away from that coral color! I love it! In fact, I was looking through an old folder on my hard drive and when I came across this old screenshot I saved from Anthropologie, I realized my love obsession with these colors started long ago. Aren't they just so dreamy? I think I better stop talking about daydreaming about everything and just get to work. Time to have some fun...

{ Fall Recipe :: Black Bean, Corn and Turkey Chili }

2011-10-06T00:00:00.000-07:00

I can only think of one thing I loved more about Wednesday than the beautiful rain we enjoyed all day long...this homemade chili I made for dinner! Hello best recipe I've ever found on the internet! Truly, I have to give this one 5 out of 5 stars. You're definitely going to want to serve this one to your family this fall!

Because it was just Matt and me for dinner, I halved the recipe and it turned out beautifully. But now I'm kind of wishing I would have just made the whole thing so I could have leftovers. It was that good! I also decided to garnish it with a dollop of sour cream, shredded cheddar cheese, and crumbled tortilla chips. We loved every bite!

INGREDIENTS:
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
1 cup Pace® Thick & Chunky Salsa
1 tablespoon sugar
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) can whole kernel corn, drained

DIRECTIONS:
Heat the oil in a 4-quart saucepot over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring often.

Stir the broth, salsa, sugar, beans and corn in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling.

NUTRITIONAL INFORMATION: Amount Per Serving
Calories: 234 | Total Fat: 9.4g | Cholesterol: 57mg
Recipe yields 6 servings

{ Pregnancy Diary :: 26 Weeks }

2011-10-05T13:15:00.000-07:00

Is it just me, or is everyone else loving this rainy fall weather today? As I sit here at my desk I can see the trees blowing like crazy, the rain coming down in sheets, and umbrellas everywhere. Don't get me wrong, I've loved our beautiful sunny summer weather, but this has just been a welcome change. And who doesn't love a little change every once in a while?

Speaking of change, I feel like this pregnancy has been going really smooth and I've felt pretty good this 2nd trimester...until recently. The last week has been so hard - emotionally! Suddenly I can't keep my mind and my mouth in check. I cry at the drop of a pin, and can become totally irritable with the simplest things.

I try to remind myself that I'm hormonal and sometimes that helps, but other times I just end up getting angry or cry. I'm hoping this phase doesn't last long because it's exhausting. Here's a little more of what I've been "dealing with" these last couple weeks...

The hubby made me laugh the other night at dinner when he said "I didn't realize this until we were married, but I think the key to your heart is good food and sweets." To which I replied, "Honey, do you realize that for 6 of the 7 months we've been married I've been pregnant! I think good food and sweets are the key to my PREGNANT heart." We both laughed!
My mom took me shopping for maternity clothes this weekend. While it was a little depressing to pass up all the cute clothes at Mission Mall's new 2 story Forever 21, I was happy with the things we found. I was in desperate need of a pair of maternity jeans (thank you Gap Maternity!) and some dresses/skirts to wear to church which we found! I'm wearing one of my new dresses in the picture above. Isn't it pretty? Thanks Mom!
I've been having a really hard time lately not comparing myself to all my cute pregnant friends/family who seem to be so teeny tiny with the littlest bumps. I realize every body is different and I should never compare myself to anyone else, but man, it's sometimes so hard to shut these hormones up....a cookie will usually do the trick. ;)
Matt and I went to sushi the other night. Ok, now before you go freaking out, we found some rolls that are completely baked! So NO raw fish...which kind of defeats the point of sushi, but they were sushi rolls and they did indeed satisfy my sushi craving!
I'm beginning to feel a little overwhelmed with all of the things I will need to purchase in the next 3 months: crib, bassinet changing table, car seat, stroller, breast pump, and on and on and on... I feel like I still have so much I want to purchase for my home but all that will have to be put on the back burner until she has everything she needs.
The back pains have begun! In the 6th grade I was diagnosed with moderate scoliosis and always knew that one day pregnancy might be an issue. For the last 4 or 5 days I've had some sciatic pain that splinters my left butt cheek, shoots down my leg, and even causes my arm to go numb. It's pretty annoying, but hopefully won't last the whole pregnancy. I also hear I can't have an epidural with my scoliosis. Does anyone know if this is true? I'm scared.
The gym is my friend. I really like my time on the treadmill (when my sciatica isn't acting up). I usually go a couple times a week with my husband and while he's upstairs lifting, I'm usually downstairs walking, jogging, and climbing stairs to my heart's content. I think baby really likes all the added blood flow through my body. I hear that mother's who work out during their pregnancy have smarter children. Sounds like a win-win to me!
I'm definitely feeling like my core body temperature has gone way up these last couple weeks. Every night I love to have the back door open to let the cool breeze in while my poor cold-blooded husband shivers under a big blanket. He's such a good sport!
A couple more weeks, maybe even days, and I'm pretty sure my innie will be an outtie. This belly feels LARGER than life already! When people find out I'm only 6 months they give me this look of "Well good luck with that!" I just try to laugh and give them a look that says "At least she'll be healthy!"
On a happier note, someone paid me the nicest compliment at Walmart the other day. As I was walking out the door there was a woman walking in that stopped just to say "You are the cutest pregnant lady I have seen in a long time." Love her!
Would you believe that while I was at work the other day, the exterminator was watching me sign off a bill and blurted out "So how much weight have you gained?" I was SHOCKED! He didn't ask "So what are you having?" or "When is your baby due?" He simply said "So how much weight have you gained?" Some people have ZERO tact.
Who cares how much weight I've gained. My wedding ring still fits! Woohoo! While I realize I might be celebrating a little too soon, I'm just really happy it fits.
We heard an awesome talk at the LDS General Conference this weekend. It was given by Elaine S. Dalton, General Young Women's President. She shared the most beautiful message about Father's and their daughters and how to create a lasting bond with them. I loved every minute of it! Made me so excited for our little girl to get here and see Matt hold her in his arms. He's going to be such a good daddy!

{ Side Dish Recipe :: Asian Asparagus Salad }

2011-10-04T23:27:00.000-07:00

Okay, while I realize this picture is not terribly appetizing, I promise that the recipe truly is! Tonight I needed some kind of Asian side dish to go along with the Chicken Lo Mein I made for dinner and when I came across this recipe for Asian Asparagus Salad, I just had to try. It's super easy and super yummy. I'll definitely be making this one again.

INGREDIENTS:
1 pound asparagus, cut into 2-inch pieces
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar
1-1/2 teaspoons sugar
1 teaspoon sesame seeds, toasted
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon ground cumin

DIRECTIONS:
In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. (I just used the microwave!) Drain well and place in a large bowl. Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving. Yield: 4 servings.

{ Laidlaw Family Vacation :: Kauai 2011 }

2011-10-03T10:35:00.000-07:00

Back in August you might remember when Matt and I took a little babymoon with the Laidlaw family to Kauai. We had so much fun and came home with tons of video on our phones so we thought we'd put together this little video compiled of footage from my sister-in-law Stephanie and my 8mm iPhone app. I think it's so fun to go back and watch these videos months later and relive all the happy memories! Hopefully you'll enjoy watching it too.

{ Breakfast Recipe :: Whole Wheat Waffles }

2011-10-02T11:12:00.000-07:00

At our house, Sunday breakfast is always the best breakfast! And this morning as we watched General Conference we decided to make up some homemade whole wheat waffles, a delicious way to get some extra fiber in your diet! We absolutely loved the recipe so we thought we'd share.

INGREDIENTS:
1 1/2 cups Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter or vegetable oil

DIRECTIONS:
Preheat your iron while you make the waffle batter. Whisk together the egg, milk, and butter. Add the flour, baking powder, salt, and sugar. Stir just until combined. Cook the waffles as directed in the instructions that came with your waffle iron.

Yield: 3 1/2 round Belgian-style (deep-pocket) 7" waffles.

{ Date Night :: Gold Class Cinemas }

2011-10-01T22:03:00.000-07:00

Wednesday night the hubby surprised me with a mid-week date night. How fun is that? For months I've been wanting to check out this cool theater he'd talked about in Pasadena called Gold Class Cinemas.

We're not just talking about any theater here, we're taking about an amazing 5-star theater boasting plush recliners, free popcorn, complementary pillows and blankets, you own personal waiter, and a menu full of delicious drinks and dishes, all wrapped into this swanky, club-like theater.

Just make sure you don't get too comfy or you'll surely fall asleep and flush your $28 ticket down the toilet.

{ Quick & Easy Recipe :: Hoagies a la Kiele }

2011-09-30T22:40:00.000-07:00

Looking for a quick, cheap, and easy dinner? How about these Hoagies a la Kiele? My old roommate in Huntington Beach, Kiele, (hence the name) taught me how to make these yummy sandwiches and I've been enjoying them religiously ever since. Matt loves how tasty they are and I love how quick and easy they are. Perfect for those nights when we're both tired from work and don't want to spend forever making something or cleaning something up!

INGREDIENTS:
- 2 hoagie rolls from bakery
- 1/4 lb shaved deli turkey
- 4 slices favorite cheese
- 1/8 cup thin red onion slices
- apple cider vinegar

DIRECTIONS:
Turn oven to Broil. Cut hoagie rolls in half long ways and place on baking sheet. Cover one side of rolls with cheese and the other with shaved turkey and red onion slivers. Broil open rolls for several minutes or until cheese and onions are golden. Close rolls and slice in half. Serve with apple cider vinegar for dipping.

{ Ryan Southwell Films :: THE GOOD LIFE }

2011-09-28T15:24:00.000-07:00

With all this baby excitement stirring up our blog lately, you've probably all forgotten that it was just a little over 6 months ago that this handsome husband of mine and I tied the eternal knot. Which is why we are so excited to share this incredible highlight video of our engagement and wedding with all of you, courtesy of our amazing videographer Ryan Southwell.

We've waited quite awhile to see this video come together and let me tell you, it was well worth the wait! We hope you enjoy! Oh, and sorry about all the kissing. We can't help it, we're in love!!!

To see more of Ryan Southwell's amazing work, you can visit his website at www.ryansouthwellfilms.com or by clicking HERE. And grab some popcorn. You might decide to stay awhile.

{ Maternity :: elovephotos }

2011-09-27T15:19:00.000-07:00

Last night I had a little photo session with my FABULOUS friend Emily Gibby. She recently started her own business called elovephotos and does beautiful work, as I'm sure you can tell by the photos. She was so fun and easy to work with, has a great eye for light, and made me feel comfortable and at ease as I tried to figure out how to make this big, growing body of mine look pretty. I can't wait to see how the rest turned out! To see more of Emily's work, visit her website HERE.

{ Nursery Inspirations :: Choosing A Color Scheme }

2011-09-22T15:37:00.000-07:00

Who knew putting together a nursery could be so stressful? Let alone picking out a baby name that everyone likes. So many choices I'm on overload. Okay, maybe that's a bit of an exaggeration (I hear I'm pretty good at those), but seriously, the choices are endless and we [I] am having a hard time making up my mind. So...I thought I'd blog about it.

These are some pictures I've been staring at, trying to decide what to do with little girl's room. I feel as if they all share a similar vibe. I'm really into the coral color, just not sure how intense or what to pair it with. Feel free to share your thoughts. Do you have a favorite? Have you seen fabrics or bedding or something that might look great in the room along this color scheme? Would love to know about it.

OPTION 1: { mint, coral, soft pink, cantaloupe, mocha }

OPTION 2: { coral, mustard, blue, cream, mocha }

OPTION 3: { coral, blush pink, mint, heather, blue grey }

Who knows what I'll actually choose. With my indecisive brain, these colors will probably change 5 more times before I pick one. But for now, this is where I'm at. Okay, now back to the drawing board of baby girl names. So many choices!!! Thank goodness we still have 3 1/2 more months to decide.

{ Pregnancy Diary :: 24 Weeks }

2011-09-21T14:07:00.000-07:00

Have you ever seen a bigger 24 week belly in all your life? Oh my gosh I feel enormous! (Did I tell you her Daddy was over 11 lbs at birth! What????) I know I should never compare myself to others, but when your little sister, sister-in-law, and 5 girlfriends are all pregnant and due around the same time as you, it's hard not too! I remind myself daily "I am not fat, I am growing a baby!" But sometimes it comes out more like "It's okay that I'm fat, because I'm growing a baby!" Oh well.

I've already become the butt (or belly) of every joke at the office. I swear, I can't even eat a freaking apple or tuna sandwich without one of my uncles stopping by my desk to snicker and ask "What the hell are you eating now?" Haha! It's true. I'm a bottomless pit! Give me food!

But regardless of how enormous I look, I feel fabulous and baby girl and I are loving our life together. It's so nice to always have someone right there with me, every step of every day. Here's a little update of our days together and the new things we've been experiencing along the way...

Someone at church called this my "Hot Momma Dress!" She said it showed off all my curves. I don't know if that's a good thing or a bad thing. I just like it cuz it's stretchy and comfy and doesn't squeeze my bladder as I sit through 3 hours of meetings.
That same day as I walked into the bathroom (for like the 3rd time) a woman looked right at me and said "You're glowing!" To which I replied "Well thank you! But I think I'm just sweaty!" Haha! Yes, the heater in my belly is usually always on full blast these days.
The baby bump went wake surfing with me the other week. She absolutely loved it. I'm sure of it. We might take her again in October if the weather and our schedules cooperate.
My hair is starting to get long (but nappy). I haven't cut it since before my wedding (sick!) but hey, just throw some big loose curls in it and it looks great! I'm hoping to have "mermaid hair" by the time baby girl gets here. Pre-natals are BOMB!
Now that we know we're having a girl I find myself meandering through the baby section of Target and Old Navy. I know I shouldn't, but I already bought her some stuff: a Missoni sweater onsie, a floral sundress, a cream cardigan, a polka dot blouse, and a little yellow swimsuit. I'm so bad! I know!
Getting to sleep is becoming increasingly difficult. Bed time for me = play time for her. Go figure right? I usually just lay there and let her do her thing while I mess around on my phone and eventually she quiets down and we doze off together. I love snuggling her to sleep!
Baby bump went to the LA temple with me and her daddy last night. She was such a good girl until the last 30 minutes of our session when she decided to play bouncy ball on my bladder! But I didn't mind too much. I was just as anxious to stand up and move around as she was.
The gym has become our friend again. I went 3 times last week. Isn't that great? And I'm even able to run on the treadmill for a solid 10 minutes. The other 20 minutes I walk. But hey, I'm just happy I have the energy and stamina to do it at all.
We're still craving cheese like it's the only food left on earth. Now instead of cheese crackers or cheese quesadillas though, we're eating just STRAIGHT CHEESE! I buy the medium sharp cheddar, cut it off in squares and throw it in a baggy to munch on at work. So good!
Since cutting down on my wedding flower gigs, I've started picking up an extra shift a week at Handbill. For two reason really. One, having a baby is so stinking expensive. And two, if I don't have a wedding to get ready for what the heck am I suppose to do at home all day? Daytime television is AWFUL and internet shopping is WAY too tempting.
No one notices my face anymore. I could have a giant tattoo on my forehead and I swear no one would notice because nowadays every one's eyes go straight to my big belly. I think it's pretty funny. At least it makes me less self-conscience of this teenage acne outbreak on my face. Thank you hormones!
And lastly, I love being pregnant! For the first time I have started imagining how amazing it will be to hold my little babe in my arms, but how sad it will be that I'm not pregnant anymore. Is that weird? I'm sure I won't be saying this when I'm 38 weeks, but for now, I just really love being pregnant and feeling my little girl move inside of me. I love her so much it hurts!

{ Our 1st Date }

2011-09-20T23:30:00.000-07:00

One year ago today I went on my 1st date with the man I knew I wanted to spend the rest of my life with! If you've never seen the video of our first date, I suggest you take 3 minutes to see what went down HERE. I think I've watched it 50 times and it never gets old. Happy one year to us!

{ Photo Credit :: Ryan Southwell }

{ APPETIZER RECIPE :: Hot Spinach-Artichoke Dip }

2011-09-18T22:33:00.000-07:00

Saturday while the hubby was at work I got an intense graving for Spinach Artichoke Dip. Intense! So what do pregnant women do when their husbands are at work and they have a craving? They go to the store and get whatever it takes to curb that craving! Half an hour later I was sinking my teeth into a fresh loaf of bread coated in the most delicious Hot Spinach-Artichoke Dip. So quick! So easy! And so good!

INGREDIENTS:
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

DIRECTIONS:
Preheat oven to 350 degrees F. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm. Serve with bagel chips.

{ Lake Havasu :: September '11 }

2011-09-16T13:24:00.000-07:00

My husband and I are both passionate about our extreme sports. We both love snowboarding, but we both love wakeboarding more! There's just something about being out there on that open water, cutting the glass with your edge and watching that water spray!

This past weekend Matt, my in-laws, and a couple friends enjoyed the PERFECT day out at Lake Havasu. Truly, it was incredible! The temps stayed in the double digits, with no wind, blue skies, and wide open glassy water everywhere you looked! The boys got in a couple great runs on the wakeboard and then we pulled out the wakesurf so the pregnant lady could have some fun too! (Don't worry, I was careful.)

It's a good thing our first day at the lake was so perfect because the next morning we woke up to thunderstorms and showers. Bummer! But we made the most of it just relaxing, enjoying a day away from the office, and even taking the boys out to shoot their Big Guns! We honestly can't wait to go back and do it all over again.

PS - I have some great footage from the weekend that I plan to put together in a little video montage. So stay tuned for more Lake Havasu fun!

{ RECIPE :: Easy Shepherd's Pie }

2011-09-15T23:00:00.000-07:00

Fall is just around the corner so I've been pulling out a couple of comfort food recipes to get us in the mood. I really like this Easy Shepherd's Pie that I found from Real Simple, mostly because it was quick, tasty, and well...real simple! I'll be adding this to the menu again.

Serves 4| Hands-On Time: 10m | Total Time: 20m
INGREDIENTS:
1 pound ground beef
1/3 cup ketchup (I was a little more generous)
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup shredded Cheddar cheese (optional)
1 16-ounce package mashed potatoes (I used instant)

DIRECTIONS:
Heat oven to 400° F. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish. Mix the cheese (if desired) with potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes.

{ Pregnancy Diary :: 22+ Weeks }

2011-09-11T19:36:00.000-07:00

"How many more day's 'til you're due!" or "Whoa, you're pregnant!" or "Didn't you just get married?" are some of the funny things I've been hearing at church these days. Of course they're all from the younger ones, but it still makes me laugh!

I truly love what's growing in that bump of mine and can't wait to meet her. Just 4 more months. How crazy is that? Here's a little list of what's been going on lately with this lady lump of mine...

Still going to the bathroom 2-3 times a night. It's awesome.
The sickness is gone. Like magically gone. No more upset tummy, only a couple headaches a week, much more energy, and some fabulous cravings.
She kicks and punches me all the time now. I feel her most in the late mornings when I'm sitting at my desk at work or in the late evening hours just as I'm settling in bed.
Matt felt her kick for the first time Saturday night. I think before that he didn't think I was being serious when I said "Dang, she keeps kicking me!" Haha. Now he knows. It's real!
We're still toying around with names right now. We have a favorite, but not sure if it will stick. We'll probably wait until we see her little face and make sure it fits. Until then, she's just baby girl and we're okay with that.
I have yet to do a thing to her nursery. I have no idea what I want to do. One day it's pinks, corals and yellows, and the next it's black and white stripes with kelly green. I just don't know what to do.
Food cravings include goldfish crackers, fresh peaches, watermelon, vanilla ice cream, margherita pizza, and gummy fruit snacks!
Fashion includes striped shirts, skinny belts, and leggings! How did pregnant women survive before leggings? I just don't know.
My only real complaint? The nightmares! Oh the nightmares! Never in my life have I had such a vivid (and twisted) imagination. I wish they'd go away!

{ SNEAK PREVIEW :: Our New Kitchen }

2011-09-10T22:56:00.000-07:00

For the last couple of months we've slowly but surely been been decorating and remodeling each room in our house. Our latest project? The kitchen! We're pretty dang excited about the transformation that's been taking place and can't wait to reveal the finished product!

So what've we done so far? Well, we painted all the walls gret, had the perimeter cabinets painted a bright white, installed the subway tile backsplash, added some grey grout, and of course pimped out the island in navy blue. Yup, navy blue! Now all that's left is to add some brushed nickel hardware and upgrade to stainless appliances. Woohoo! Can't wait!

{ VIMEO :: Matt Loves Aubrey }

2011-09-09T18:48:00.000-07:00

While we were down in San Clemente this past weekend, I just couldn't help myself and opened the 8mm app again to capture some footage of our Labor Day beach cruise along North Beach Trail. Hope you like it. I know I do.

{ Music By :: Jem "Just A Ride" }

{ Labor Day 2011 :: San Clemente Bike Ride }

2011-09-06T12:07:00.000-07:00

Happy Labor Day! Hope everyone had a fabulous holiday and enjoyed the day off from work. The hubs and I snuck away to San Clemente to spend some time with my parents and to let Matt try out the Harley Davidson beach cruiser my grandparents got him!

We started out at the Amtrak Station at North Beach and made our way over to Califia State Beach and all the way back again. While the weather may not have been ideal for a beach day, it was certainly perfect for a beach cruiser day!

At the end of our ride Matt noticed this mural and was kind of obsessed with it so like a good wife I told him he needed his picture in front of it. My husband is such a hottie! I'm kind of obsessed with him.

{ Quick & Easy :: Mexican Lasagna }

2011-09-02T20:44:00.000-07:00

Oh my yummy! Tonight I made the most delicious Mexican Lasagna from a recipe I found online. My favorite part about it - besides the fact that it was delicious - was that it only took less than 30 minutes from start to finish. And I was able to easily 1/2 the recipe for just the two of us. Love that!

INGREDIENTS:
3 Tablespoons olive oil
2 pounds ground chicken breast
2 Tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn
salt
8 (8 inch) soft corn or flour tortillas
2 1/2 cups shredded Cheddar cheese
sliced black olives for topping

DIRECTIONS:
1. Preheat oven to 425 degrees F.
2. Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.
3. Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).
4. Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.
5. Coat a shallow baking dish with remaining Tablespoon of olive oil.
6. Cut the tortillas in quarters for easy layering.
7. Start with a layer of the meat mixture, then layer with tortillas and then cheese. Repeat for a second layer, ending with cheese.
8. Bake lasagna 12 to 15 minutes or until cheese is slightly browned.
9. Remove from oven, top with sliced black olives and and serve with sour cream.

{ ILLUME :: Custom Wedding Gowns }

2011-09-01T14:52:00.000-07:00

Have you ever heard of ILLUME GOWNS before? Well, I can promise you that you will soon! My talented friend Sara Archibald is the master designer behind the gorgeous gowns and guess who got to be her first custom client? Yup, lucky me! I just have to tell you that aside from creating my absolute dream wedding gown, she was so easy and so pleasant to work with and was able to produce a fabulous, fully-custom dress in just 2 months time. Now that's incredible!

Here is the image I gave Sara and asked her to pretty pretty please make me a dress just like it. Keep in mind, this dress is a (gulp!) $14,000 Oscar De La Renta gown that I had been admiring for many, many years. Sara's reaction? "We can re-create that NO PROBLEM!" My reaction? "Hal-le-lu-jah!" So we went to work and this is what we came up with. I know I'm totally bias, but isn't it amazing? I was in love with every detail!

I know these images could never do this dress justice, but just image the thickest re-embroidered lace draping your every curve, hugging your hips and slinging gracefully down to the ground. Oh it just makes me melt thinking about it.

If you or someone you know might be interested in having their wedding gown custom-made, please check out Sara's website at: www.illumegowns.com and tell her you're a friend of Aubrey's!

{ 100 Year Old Harley Race :: Irwindale Dragstrip }

2011-08-31T13:21:00.000-07:00

Last Thursday Matt and I went down to the Irwindale Dragstrip where we watched his 80 year old Grandpa, Bob Laidlaw, race his 1911 Harley Davidson Motorcycle against fellow Harley enthusiast Carburetor Carl and his 1912 bike. Check out this quick video of his epic ride to the finish line!