2 months, 2 feet and 12 pounds

We have a 2 footer and 12 pounder on our hands. Rex just got back from his 8 week doc appointment and got a Rexcelent report!

Long and lean... 90 % in length, 50 % in weight.

The boy is really starting to enjoy life... smiling, cooing, & laughing at his dad.

Time to Move to the Crib!

I'm too Big! Time to move to my crib!

Rex is 6 weeks old!

Rex is 6 weeks old!

Time flies when you are keeping up with this little guy.

Rex is eating and growing at an incredible rate. He is very long and lean like many a Bauernfeind. He is very alert, looking all around. He is starting to be very vocal and we practice his vowels everyday. O is his favorite.

Rex is also a squirmer and loves to constantly stretch and move his feet. His dad predicts he will be walking at 9 months.

Frannie has quickly become friends with Rex and gives him kisses all the time. They are becoming great buddies.

Here are a few pictures of our little chipmunk and his first trip to Crystal Lake.

Riding Bikes

Jonathon participated in a charity ride this weekend. the LAB ride, to raise awareness for ocular melanoma. Forty miles total, Ferry building in downtown San Francisco to Tiburon and back. Gorgeous day! And thanks to everyone who donated.

Suse's Fabulous App Recipes!

Hot Cheese Dip

• 8 oz cream cheese - soft
• 8 oz sharp cheddar cheese - shredded
• 8 oz sour cream
• 4.5 oz green chilis
• 1 oz pimentos
• 4.5 oz sliced dried beef - chopped
• 4 to 5 green onions - sliced


Mix above and place in a carved out sour dough loaf. Place the cheese
stuffed bread on a cookie sheet and bake at 350F for 1 hour. Serve with
tortilla chips or the sour dough bread pieces.

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Tomato-Cheddar Spread i.e. CRACK CHEESE SPREAD!

1 (10 oz) can ROTEL Original diced Tomatoes & Green Chilies, drained
1 cup mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon salt
2 (8 oz) blocks sharp Cheddar cheese, shredded
1 (4 oz) jar chopped pimiento, drained


STIR together first 4 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches. Yield: 2 ½ cups.

NOTE: Preshredded cheese is not recommended for this recipe.

Jekyll & Hyde Hit the Rollercoaster

This was a few years back, but worth sharing anyway.

Emily's Aps from Girls Weekend

First, a reminder of how warm and tropical we were just last weekend...


Beaching it


Underwater camera fun

Now for the eats! I could eat appetizers for every meal of the day. Pick, pick, pick, yum! An awesome idea for Girls Weekend. Here's my pair:

Roasted Eggplant Spread (Barefoot Contessa recipe)

Ingredients
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup chopped parsley (my own addition)

Directions
Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste & parsley, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with plain crackers or pita chips. Hearty & healthy!

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Red pepper & cream cheese spread

1 block room temperature cream cheese (Sadly, this recipe works best with the full-fat version)
1/2 jar red pepper jelly (Stonewall Kitchen or Harry & David's work well)

Mix together until creamy and voila! Serve with plain crackers.

Can't wait to see some baby pictures posted here!!!