Me and my friend Haley

Kate's friend, Hayley, is taking a Wilton cake decorating class. She made a Diego cake and brought it over to share it. What a sweet friend she is!

Baby boy update

Please continue to pray that I would not go into labor over the next week. We really want him to get to 37 weeks so that he doesn't have any respiratory issues (under-developed lungs). Last night I had contractions for a few hours and couldn't get them to stop. I went to bed hoping that I would somehow fall asleep and that would help. Miraculously I did and woke up feeling refreshed. I trust that the Lord knows his birthday and timing, but I had not anticipated an April baby :) So I ask you to join me in praying for a May baby boy, nice and fat and healthy...

Sleep now son, sleep.
Hush little boy.
You are so eager to arrive!
Today you woke up.
All those months of a quiet womb.
Now you protest your quarters roughly.
Sleep now, son sleep.
Your elbows and knees will stretch soon.
A bed is waiting.
In less time than I counted.
Less time than I imagined.
Less days left.
Less nights.
Yet, son, you will be more than less.
My heart only has more.

So sleep now, sleep and grow.
We shall sleep and grow

Just grow enough, little one.
We shall see you soon.

Baby update

Our current top name favorites are: Logan, Greyson and Grant.
We are less than a month to go here and my doctor said I am already a little dialated and effaced. Now for those of you who know, I was like this with Kate for the entire last month...but, most people have everything go by halves with the 2nd one-- half the labor time, etc. So, we might be meeting this little guy sooner than we think.
I would appreciate your prayers as these last few weeks wind down and I try to care for both myself, the little boy, as well as a very busy toddler. Kate told me yesterday that she needed "marsh-mallows RIGHT NOW". This is my daughter. She is also still cutting teeth and waking up at night, so I am progressively more tired. Therefore...off for a nap :)

Easter recipe

Janis decided that for Easter we were going to do brunch instead of a full-on meal. She made this french toast that was AWESOME. I have had stuffed french toast before (and maybe it has something to do with being pregnant and hungry) but this was a winner.

Stuffed Blueberry French Toast

1 lb. sliced stale italian french bread (larger loaves)
8 oz. softened cream cheese
1 cup blueberries
12 eggs
2 cups milk (1%)
1/3 cup maple syrup
Sauce:
1 cup white sugar
2 T. cornstarch
1 cup water
1 cup blueberries
1 T. butter
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Spread cream cheese on top of half the bread slices and place in a lightly greased 9x13 inch baking pan. Spread 1 cup blueberries evenly over cream cheese. Top
with remaining bread slices. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan with aluminum foil and refrigerate overnight. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350. Bake 30 minutes covered with foil. Uncover pan and bake for an additional 30 minutes until golden brown and center is set.
To make sauce: Combine sugar, cornstarch and water in sauce pan. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce
heat. Simmer 8 to 10 minutes or until the berries burst. Stir in butter until melted.
Serve the sauce over squares of French toast.
Makes 8 generous servings.
JoAnn Knupp, Chief Cook at the McCafferty House Bed and Breakfast