Sarah's Tree

December always brings mixed emotions for our family.  This Christmas season we have decided to begin a new tradition.  Each year we will decorate a tree in honor of Sarah.  Angels, butterflies and framed photographs will hang from the boughs.  Throughout the years we will purchase additional ornaments that remind us of our little angel.

Reminiscing

Brian and I were hesitant to fly our family to Utah for Thanksgiving in 2008.  Sarah's health was rapidly declining.  However, she wanted so much to see her grandparents and spend time with aunts, uncles and cousins.  How grateful I am that we made this trip.  I believe it was Sarah's last wish to gather with her family, to feel of their love and spend some of her last hours in their presence.

   

Three years have passed since we snuggled together on grandma's couch, watching Disney Christmas movies.  Three years seems like such a long time.  I have not forgotten the tender moments and memories made during that Thanksgiving week.  They are tucked away in my heart where they will forever remain.

One of the sweetest memories is of Sarah with her cousins Madeline and Amelia.  The girls and toy dog Rascal enjoyed a tea party in Grandma and Grandpa's backyard.  How touching it is to see the tender way she cares for Rascal who has injured his foot.

                                            

Gobble, gobble!

Today the little girls and I joined Maren for a Thanksgiving feast at the elementary school.  Maren was very excited to see her sisters (and they were equally as excited to see her)!  Together we gobbled up some dry turkey, cold chicken nuggets and less than appetizing stuffing, green beans and mashed potatoes.    

Classic Pumpkin Pecan Pie

This pie has become a new family favorite in our holiday recipe collection.  Enjoy the perfect combination of salty and sweet.  Top each slice with a dab of whipping cream or scoop of vanilla ice cream! 

Ingredients:

3 eggs, divided

1 cup canned solid pack pumpkin

1 cup sugar, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

dash of salt

2/3 cup dark corn syrup

2 tablespoons melted butter

1 teaspoon vanilla

1 cup coarsely chopped pecans

1 prepared deep dish pie crust 

Directions:

Preheat oven to 350 degrees.  If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.  In a small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt.  Spread in pie crust.  In medium bowl, beat remaining two eggs slightly.  Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended.  Stir in pecans.  Carefully spoon over pumpkin mixture.  Bake 50 to 60 minutes or until filling is set around edge.  Cool pie completely on wire rack.  Bake 50 to 60 minutes or until filling is set around edge.  cool pie completely on wire rack. 

Let the Thanksgiving celebrations begin...

Caroline's preschool class celebrated the upcoming holiday by dressing up as a pilgrims, singing Thanksgiving songs (with a presbyterian flare), and feasting on a yummy pot luck brunch.

Fall Piano Festival

Nathan and Maren participated in a piano festival this past weekend.  Over the past couple of months they have dedicated their practicing time to mastering their pieces.  Both performed well in front of the judges.  Maren was chosen to participate that same night in the "Judges' Pick Concert".  She played her favorite piece, "Crystal Falls."  Thanks to a helpful friend and his iphone, we have a video of her performance.  Click here to view (then click onto the small picture on the left).  Nathan's jazzy "Pumpkin Boogie" was also a favorite!

Charlie at Six Months

Height: 27.5" (96.54%)

Weight: 17 lb 9.6 oz (81.45%)

Baby Charlotte: 

Looks like her daddy

Loves her cereal, veggies, and fruits 

Likes to suck on her toes

Laughs and smiles

Loves to be held

Learning to sleep through the night