Where'd the Newborn go?

Wesley (2 months) meets his friend, Cohen (2 weeks)

I woke up this morning and began editing my friend's newborn photos, all the while holding my little baby boy in my arms. My little boy was smiling at me, holding his head up (almost) all by himself. But it was just then, with pictures of a 7 pound baby up on the computer screen and a baby twice that size in my arms, that I realized that my little baby is no longer so little: Where'd my newborn go?

It's only been two months--10 weeks--since Wesley was born, and yet the time has just flown! He has gained 4 pounds since birth and has grown 3 inches. He is smiling spontaneously and even in reaction to silly faces, songs, and smiles from others around him.

So, I only thought it right to update everyone on this little BIG boy's development lately.

1.  Sleep, Sleep, and MORE SLEEP!

Most of the time, Wesley sleeps. I guess he's going through lots of growth spurts. :) He can sleep anywhere: on the floor, on the couch, in a swaddle, and my maternity pillow. He also loves cuddling up to daddy and momma, sleeping on our chests. The funny thing--he's still not sleeping more than about 3 hours at night time. **Bummer** I guess he just likes to nap. 

2. Lots of FUN meeting new people! 

Wesley got to meet my grandparents, if not for just a few minutes, when they were passing through San Jose via train. He's also met and spent time with two sets of grandparents, an aunt, a cousin, and LOTS of ward members and Google employees. 

3. Enjoys time with Daddy!

Wesley LOVES his time with Daddy! Daddy is so good at giving his attention to Wesley; he plays piano with him, reads to him, takes him on walks, and "chills" with him, too. 

4. Smiles! 

Wesley melts my heart whenever he smiles. Sometimes, I'll be working on the computer or doing dishes and then I'll glance over at Wesley and he's smiling as wide as the Grand Canyon--he must know that I love his smiles! :)

5. Observant Eyes

Wesley can track objects as they move, and he will look directly at people when they are talking to him. Right here, he was starting SO intently at his fish mobile while he was swinging. 

I'm loving every moment of being a mother, especially as I get to watch my little one turn into a big boy! We have lots to look forward to as he begins to roll over, crawl, walk, and run!

Thanks for reading!

Fall Flavors: Butternut Squash Rigatoni

Butternut Squash Rigatoni, courtesy of Rachael Ray's show 30-minute meals, paired with Honeycrisp apples

I adjusted a few things when I made the recipe so my version is shown below. For the original recipe, as seen on 30-minute meals, be sure to click here. 

Ingredients:

• A 2-pound butternut squash: cubed, roasted, and pureed (or you can take the easy route and buy one 10-ounce box frozen butternut squash puree)
• 1 pound rigatoni
• salt and pepper
• 1 Tablespoon (TBS) Extra virgin olive oil
• 3/4 cup chicken stock
• 1 pound Italian sausage
• 5-6 cloves of garlic
• 2 TBS thyme
• 1/2 of an onion (add up to a whole onion if you so desire)
• 4 TBS butter
• 3 TBS flour
• 2 cups milk
• nutmeg
• 2 cups cheddar cheese

Serves 6. 

Directions:

Butternut Squash Puree
If you are using a frozen squash puree, you will need to defrost it and place the contents of the package in a strainer to drain. But, it you want to roast and puree the squash yourself (I highly recommend this!), here are the instructions:

1. Preheat the oven to 400 degrees.
2. Peel, seed, and cut the butternut squash into 1-inch cubes.
3. Toss the squash with 2 TB olive oil and 2 cloves of minced garlic. Season with salt and black pepper.
4. Arrange the coated squash on a baking sheet and roast in the oven until squash is tender and lightly browned, about 30 minutes. Half of this will be pureed and added to the sauce later on.

--MEANWHILE, WORK ON THE PASTA, MEAT, AND BASE OF THE SAUCE--

Pasta
5. Put some water to boil on the stove. When the water is ready, cook the pasta to al dente, about 7-8 minutes, straining out the water when done.

Meat
6. Heat 1 TBS olive oil in a large skillet over medium-high heat. Add the sausage to the skillet and cook till browned.
7. Add 3-4 cloves of minced garlic, 1/2 an onion (chopped up into fine pieces), and thyme. Cook until the onions are tender, about 5-6 minutes.
8. Deglaze the pan by adding 1/2 cup of chicken stock to the contents; scrape off the little brown bits from the bottom of the pan, mixing it with the chicken stock, veggies, and meat. This will help ensure you collect ALL the flavor from the pan.

Sauce

9. Melt 4 TBS of butter in a medium saucepan over medium heat.
10. Whisk in 3 TBS flour for 1 minute.
11. Whisk in 2 cups milk, and season with salt, pepper, and a healthy amount of nutmeg. Let the base thicken until it coats a spoon.
--THE BUTTERNUT SQUASH SHOULD BE DONE ROASTING BY NOW--
12. Grab half of the roasted, cubed squash (setting aside the remaining squash) and toss it in a food processor, along with 1/2 cup of chicken stock. Blend until smooth.
13. Stir the puree into the sauce base and bring the sauce back to a light bubble.

Honeycrisp apples are So deliciously sweet, and VERY large, too (here the
honeycrisp is seen next to a granny smith apple,  which pales in comparison)! 

14. Mix in the 2 cups of cheddar cheese, letting it melt into an ooey-gooey, amazing sauce! (Taste test now just to prove how amazingly tasty this sauce is!)

Combine!
15. Toss the pasta, sauce, and meat mixture together!
16. You should still have half a roasted butternut squash; you can either serve it alongside the pasta, or mix it in with the pasta (I recommend the latter--the big chunks of squash add a burst of color and flavor to every bite!).

On the side...
17. Chop up a beautiful honeycrisp apple. Plate it alongside this fall-flavored, comfort food!
18. Enjoy!!





Thanks for reading! Stay-tuned for more fall favorites throughout the coming weeks!