Weigh In Wednesday

1 1/2 pounds. 

I'm not going to drag the anticipation (that I know everyone is feeling) out this week, because I'm feeling a little discouraged about my weight loss.  I know 1 1/2 pounds is good and that I shouldn't expect to lose 5 pounds every single week...but still.  I have a lot of baby weight left and I feel like it should be a whole lot easier for those pounds to come off.  I'm starting to feel like these results aren't worth the suffering I'm doing during the week....counting the calories, watching the carb intake, not drinking soda, no delicious sweets, stressing out about getting in a work out while Ryleigh naps, but before I have to go to work.  It's a lot to worry about for only 1 1/2 pounds, ya know? 

Ryleigh helping Mommy plan this weeks menu

But don't fret...I'm not throwing in the towel.  I assume the lack of fattening foods is getting to me in week 3 and I need to focus on the positive.  Like, the fact that I've lost 7 1/2 pounds in 3 weeks, and the fact that I'm only 7 pounds away from where I was when I got pregnant (which is still 14 pounds away from what I normally weigh, but I'm moving in the right direction!). 

So I decided to try something different these next 2 weeks.  I was reading about The Supermarket Diet in Good Housekeeping.  It focuses on eating a balanced menu that is low in calories, high in fiber, and moderate in carbs, fats, and protein.  I found a supplement magazine devoted to this diet and it has a 2 week "Boot Camp" menu all planned out already where each day is 1,200 calories.  The link above has all the same information as my magazine, menus and all, in case anyone is interested in looking at it.  So we'll see how this one works out...wish me luck!

Some of my favorite recipes from this week...along with pictures this time : ) 

Tomato-Tortilla Soup

makes 4 servings

This soup is pretty spicy...it made my nose run.  I pureed mine down so there was barely any chunks, just because I'm a texture person, and we didn't use any cilantro...but I really enjoyed it.  And paired with a taco salad (the one I made was 332 calories), it's a great and filling dinner.  Ole!

Two 6-inch corn tortillas

2 tbsp. canola oil

1/4 tsp. salt

1 small onion, chopped

3 cloves garlic, minced

1 tsp. ground cumin

4 cups low sodium chicken broth

Two 14.5 oz. cans no-salt added diced tomatoes, with juices

1 small jalapeno, seeded and thinly sliced

3/4 tsp. dried oregano

1/4 cup lime juice

1/4 cup reduced-fat sour cream

2 tbsp. fresh cilantro

Preheat the oven to 375.  Brush both sided of each tortilla with oil, using all by 2 tsp. of the oil.  Cut the tortillas in half, then cut each half into 1/4 inch wide strips.  Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes.  Remove from oven and set aside.

Heat the remaining 2 tsp. oil in a large skillet over medium heat.  Add the onion and cook, stirring, for 5 mintues, then add the garlic and cumin and cook, stirring, until the onion is soft and translucent, about another 3 minutes.  Add the broth, tomatoes, jalapeno, and oregano, brint to a boil, then reduce the heat to low and simmer for about 10 minutes.  Stir in the lime juice.

Remove the pan from the heat and puree with an immersion blender until the soup lightens in color but chunks of tomato remain, about 30 seconds.  Serve the soup topped with the torilla strips, a dollop of sour cream, and a sprinkle of cilantro.

per serving (2 cups): 220 calories, 11g Fat, 2g Sat Fat, 8mg Chol, 296mg Sod, 22g Carb, 3g Fib, 8g Prot

recipe from Ellie Krieger

Fettuccine with Red Pepper Sauce

makes 6 servings

This was my one "carb filled" meal I allowed myself for the week...and it just might have been my downfall, since I had to add it to other days in order to get rid of the leftovers.  Plus the hubby wasn't really a fan, so he didn't help with those leftovers either.  The sauce wasn't that creamy, but I only had about 3/4 a jar of roasted red peppers instead of the full jar, so that might be the culprit.  But I liked it, and would make it again.  It's a nice alternative to spaghetti sauce.   

2 tbsp. olive oil

1 small onion, chopped

2 garlic cloves, minced

One 16 oz. jar roasted red peppers, drained, rinsed, and chopped

1/2 cup low sodium chicken broth

1 cup crumbled feta cheese

One 16 oz. box whole wheat fettucine

salt and ground black pepper

2 tbsp. chopped fresh flat-leaf parsley

Heat the oil in a skillet over medium-high heat.  Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes.  Add the roasted red peppers and cook, stirring a few times, until heated through.  Remove from the heat and let cool slightly.

Transfer the red pepper mixture to a food processor, add the broth and all but 2 tbsp. of the feta.  Process until combined and smooth.

Cook the pasta according to the package directions.  Drain, reserving 1/2 cup of the pasta water.  Toss the pasta with the sauce, adding the pasta water by the tablespoon if needed.  The sauce should cling nicely to the pasta.  Season with the salt and pepper.  Sprinkle with the parsely and reserved feta and serve.

per serving (1 1/4 cups): 445 calories, 11g Fat, 4.5g Sat Fat, 22mg Chol, 810mg Sod, 70g Carb, 10g Fib, 17g Prot

recipe from Ellie Krieger

Cream of Broccoli Soup

makes 4 servings

Now, other than the fact that this soup looks like baby food, it tastes really good and is a great alternative to the "real deal".  I paired mine with a grilled ham, muenster and spinach sandwich (315 calories) to make it a full meal.

1 1/2 tbsp. canola oil

1 onion, chopped

1 small carrot, chopped

1/2 celery stalk, chopped

3/4 tsp. dried thyme

1 lbs. broccoli florets

3 cups low sodium chicken broth

1 tsp. lemon juice

1/2 cup fat-free milk

3/4 tsp. salt

1/4 tsp. ground black pepper

In a large saucepan over medium heat, heat the oil.  Add the onion, carrot, celery, and thyme; cook, stirring occasionally, until the veggies are softened, about 5 mintues.  Add the broccoli and broth.  Increase the heat to high and bring to a boil; reduce heat to medium-low, cover and simmer until the broccoli is tender, 25 minutes.  Remove from the heat and add the lemon juice.  Let cool 10 mintues.

Transfer to a food processor and puree.  Return the soup to the saucepan over medium heat.  Add the milk, salt, and pepper; cook, stirring occasionally, until hot, 4-5 mintues.

per serving (about 1 1/2 cups): 127 calories, 6g Fat, 1g Sat Fat, 1mg Chol, 14g Sod, 14g Carb, 5g Fib, 7g Prot

recipe from Weight Watchers

Breakfast Adventures

We introduced cherries today with our cereal and apparently Ryleigh was very excited about it because she wouldn't keep her hands away from her face!  Usually Mommy can keep her under control, but today was a different story.  Not only was she trying to put her fingers in her mouth between bites, she was also trying to stick them in her mouth while the spoon was in there too.  Then she felt the need to rub her eyes with her messy hands, then tossle her hair a little bit, then grab the spoon from Mommy.  Needless to say breakfast this morning was quite the adventure...a messy one...but also a very cute one.  Had to share : )

Weigh In Wednesday

Week two of my battle of the bulge has ended today, so it's time for an update!  Although I know not many of you are very interested in my weight loss journey, writing about it keeps me accountable for how much I lose and don't lose.  Also knowing that at least some people are following it keeps me motivated...I mean, how embarassing would it be to have to write that I didn't lose any weight or (gasp!) gained weight!!  So hear me out while I talk about my week, then you can go back to eating your delicious, flavor filled meals >: (

The week started off great...I had lost 4 pounds last week, so results were actually happening, which is always inspiring.  I once again planned a menu out in advance and stuck to it.  But towards the end of the week, I became weak : (  Saturday, we were out and about running errands, so we ended up eating at Panera Bread.  The good thing is, they have their calories right next to the item on the menu, but still, I ended up eating a 500 calorie lunch : /  And don't even get me started on Sunday!  I knew I was going to have my cheat meal that night at small groups (mmmm. pizza.), but of course, cheat meal turned into cheat day!  So I guess a goal for this coming week will be to stay strong against my cravings and stick to my ONE cheat meal a week.

Mommy and Ryleigh before our walk

all bundled up!

Now for the exercising.  I've been trying to work out, but didn't get to do it as much as I would have liked this week.  Ryleigh and I went for a long walk one day, which was nice.  And courtesy of my "hilly" subdivision, my legs were feelin' the burn!  Hopefully all the lifting and running around at work will help a little bit.  I mean, it's movement, right?  My goal this week is to get in 4 days of workouts and 2 days of walking.  Maybe I can even convince the hubby to join in on some of those sessions? 

What's the verdict?  This week, even with all my boo-boos, I lost........2 pounds. 

So all in all, not a bad week...but it could have been better.  Wish me luck for a better week 3!  Below are some of the recipes I enjoyed this week. 

Stuffed Turkey Burgers
makes 4 servings

I thought these were a pretty good alternative to a beef burger.  I also topped mine with a slice of tomato, some lettuce and a few slices of avocado. Mmmmm.

1 1/4 lbs. lean ground turkey
1/2 cup chopped roasted red peppers, drained & rinsed if from a jar
1/2 cup shredded part-skim mozzarella cheese
1/4 tsp. salt
freshly ground black pepper
4 whole-wheat buns, or sandwich rounds

Preheat the broiler or prepare the grill.  Divide the turkey into 4 equal sized rounds.  Make 2 equal sized patties out of each round so you have 8 patties total.  Sprinkle one side of four of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal the burgers closed.  Sprinkle the patties with the salt and few grinds of pepper.  Grill or broil until cooked through, about 5 minutes per side.  Serve on buns.

per serving (1 burger w/bun): 310 calories, 7g Fat, 2g Sat Fat, 65mg Chol, 600mg Sod, 24g Carb, 3g Fib, 42g Prot
Recipe from Ellie Krieger


Roasted Salmon with Shallot-Grapefruit Sauce
makes 4 servings

This was amazing.  The sauce is the perfect mix of sweet and spicy and is a welcome surprise on top of salmon!  If you don't like grapefruit, don't worry, it doesn't have an overpowering grapefruit taste...more sweet than tang.

4 skinless salmon fillets
1/4 tsp. salt, plus more to taste
2 ruby red grapefruits
2 tsp. olive oil
1 tbsp. minced shallot
1 tsp. peeled and grated fresh ginger
2 1/2 tsp. honey
pinch of cayenne pepper
2 tsp. fresh lemon juice
2 tbsp. thinly sliced fresh basil

Preheat the oven to 350.  Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 18 minutes.
While the salmon is cooking, prepare the sauce.  Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the white pith and peel.  Then, remove each segment of fruit from its membrane  and cut the segments in half.  Set the segments aside.  Juice the other grapefruit and set the juice aside.
In a medium skillet, heat the oil over medium heat.  Add the shallot and cook, stirring until softened, about 2 mintues.  Add the ginger, grapefruit juice, honey, and cayenne and bring to simmer.  Cook until the sauce is reduced by half, about 10 minutes.  Add the lemon juice and season with salt.  Right before serving, toss the grapefruit pieces and basil into the sauce. 
Place the salmon on a serving dish, spoon the sauce over it, and serve.

per serving (1 salmon fillet & 1/4 cup sauce):  345 calories, 18g Fat, 3.5g Sat Fat, 85mg Chol, 230mg Sod, 16g Carb, 1g Fib, 29g Prot
recipe from Ellie Krieger


Fruit Pizza 
servings depend on how small you cut your pizza slices

I doubt that this is "healthy", but for our Sunday small groups we had pizza for dinner, so for dessert I made a fruit pizza.  C'mon, it's got to be healthier than the alternative ; )  The number of fruits you will need depends on the size of your pizza as well as the size of your fruit, so this is what I used for mine.  You may need less or more. 

1 package store bought suger cookie dough
8 oz. softened cream cheese
1 cup powdered sugar
2 green apples, sliced
2 oranges, peeled and sectioned
1/2 pint strawberries, sliced
6 oz. blueberries
6 oz. raspberries
1 kiwi, peeled and sliced
1/2 cup white chocolate chips, melted
1/2 cup chocolate syrup

Preheat the oven to 350. 
Flatten cookie dough onto a pizza pan or baking stone.  Bake until firm to touch, about 11-15 mintues.  Cool.  In a medium bowl, blend cream cheese and powdered sugar.  Spread the baked cookie with the cream cheese and arrange the sliced fruit on top.  In a small bowl, combine melted white chocolate with the chocolate syrup.  Top the pizza with the remaining berries and chocolate mixture.  Slice and serve immediately.

My fruit pizza...it was too pretty not to take a picture : )

Ryleigh is Three Months!!!

Ryleigh at 3 months old (January 15, 2011)

Can you believe it?!  Three whole months!  That's halfway to six months, which is halfway to one year!!  My little girl needs to slow down...wasn't I just pacing the waiting room at the hospital yelling "what is taking so long?!" at the receptionist?  I know I've said something like that every month, but still, it's hard to imagine it has already gone by this fast.  Sigh....but I guess time won't just stop and she will continue to grow up into a big girl, so I suppose I'll have to just continue enjoying every minute as it comes : )

Month three has been quite exciting.  On December 21st we made our first long drive up to Michigan as a family...Mommy, Daddy, Ryleigh and Lucy...all in one vehicle...for 10 hours...phew!  But we made it there sane and in one piece to celebrate Christmas and New Years and spend 11 days with friends and family.  Ryleigh sure met a lot of new faces!  While in Michigan, Ryleigh rolled over from her back to her tummy for the first time.  She has only done it a handful of times, but I'm sure she will perfect it in no time : )  We started out the new year with Ryleigh laughing her first real laugh!  Before, she would smile and make little cooing noises, but now she is starting to actually chuckle.  She has also just recently begun pushing up onto her elbows during tummy time.  Pretty soon she'll be rocking back and forth getting ready to make her first move...but hopefully not too soon ; )  But I'd have to say that the best part of this month is that Ryleigh has been sleeping through the night for the majority of it.  Hallelujah!

Month three sure was busy and exciting, but we're looking forward to a much more calm month four. Although I'm sure it will be just as full of Ryleigh firsts....and pictures.  Who can forget the pictures?!  Enjoy some of our favorite ones from month three, as well as some videos : )

 

one of Ryleighs first "real" laughs

talking to her mobile

trying to push up on her elbows

Battle of the Bulge...weight loss version

So now that the holidays are over and we are well into the new year, I think it's about time that I make an actual attempt at losing the rest of my baby weight.  I gained 47 lbs. while pregnant with Ryleigh and I have lost 32 lbs. of it (How? I'm not sure, but it's gone).  Unfortunately, I spent the weekdays of December 2009 eating a lot of fast food due to the fact that the hubby and I were apart (him in Greensboro, me still in Charlotte), then on the weekends when we were together, we ate out.  And of course with the addition of the holiday plus what I like to call "winter insulation", I was 15 lbs. over what I normally weigh when I became pregnant in February of 2010.  So while I only technically have 15 lbs. of baby weight left to lose, I have the additional 15 lbs. from before pregnancy, leaving me with 30 more lbs. left to shed!

For those of you who know me, you all know how I feel about dieting and exercising.  I loathe it.  I love sitting on my sofa, watching T.V. for hours on end while I stuff my face with carbs and Diet Coke.  And don't even get me started on exercising.  Experts say that exercising releases endorphins which make you feel good and help you stay positive.  Lies.  The only thing releasing from me after exercising is sweatdrops and the occasional curse word.  So needless to say, being healthy doesn't necessarily come easy or enjoyable to me.  BUT, I do miss being "skinny", so I guess I'll make the sacrifce : /

I started my lifestyle changes last Tuesday.  Unfortunately for my husband, he's had to make these changes too and for those of you who know him know that the word dieting isn't even in his vocabulary.  But he has been a good sport about it and hasn't tried to steer me off track like he usually does when I try to lose weight.  And actually he has lost like, 10 lbs. already (yeah, yeah, yeah, good for him...pbbth). 

Now for me.  I've changed the way I eat.  A lot.  I try to start my day off with breakfast (egg whites, plain oatmeal, sometimes some turkey sausage) and then I eat every couple of hours to keep my metabolism up.  I've also cut myself back to only 1 Diet Coke a day, and trust me when I say, that's a huge deal for me.  Now, I'm not being crazy about cutting my carbs and stuff but I am being more careful about my portions.  I've also started drinking more "water" (crystal light counts, right?).  But of course, I give myself one cheat day (Sunday)...our church care group meets Sunday nights and we always have dinner together, so I figure this will help me stay sane through the dieting process.

Anyways, I'd say my first week has been pretty successful.  I was able to work out 4 days and planned my meals out in advance, taking care to leave out "prepared" things and go with more "fresh" things.  So what's the verdict?  This week I lost.....drumroll................

4 pounds!!

I'm happy with that : )  We are leaving for California to visit my parents on April 22 and my goal is to be back to my original weight by then.  I feel that's realistic.  If I keep this up, it'll be a piece of cake....mmmmmmm....cake.....


Below are the recipes of some of my favorite things from this week, in case anyone would like to try them : )

Sausage and Broccoli Rabe Risotto
makes 6 servings

3 cups low-sodium chicken broth
1 tbsp. olive oil
1 onion, chopped
1 1/4 cups Arborio rice
1/3 cup dry white wine
1/4 tsp. ground pepper
1/4 cup chopped fresh flat leaf parsley
1/2 pound Italian chicken or turkey sausage, casing removed & crumbled
1/2 bunch broccoli rabe, rinsed and chopped

To make risotto, bring the broth to a boil in medium saucepan.  Reduce heat and keep at a simmer.  Heat the oil in a large saucepan over medium heat.  Add the onion; cook, stirring occasionally, until softened, 3-5 minutes.  Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes.  Add the wine, pepper, 1/2 cup of the broth and stir until the liquid is absorbed.  Continue to add the broth 1/2 cup  at a time, stirring until it is absorbed before adding more, until the rice is tender and the mixture is creamy.  The cooking time from the first addition of broth should be 20-24 mintues.  Stir in the parsely.

Meanwhile, over medium heat, cook the sausage, stirring occasionally until lightly browned, about 5 mintues.  Add the broccoli rabe; cover and cook until wilted and softened, about 7 minutes.  With a fork, stir the sausage and broccoli rabe into the risotto.

per serving (1 cup): 291 calories, 7g Fat, 2g Sat Fat, 0g Trans Fat, 22mg Chol, 360mg Sod, 43g Carb, 1g Fib, 13g Prot
Recipe from Weight Watchers New Complete Cookbook


Curried Butternut Squash Soup
makes 4 servings

I've made this soup before by roasting the butternut squash first, but to roast them you have to drench them in olive oil, so I assumed that wasn't the healthiest way.  So I found this recipe and tried it.  If you're not a fan of curry, you can leave it out, or don't use as much.  1 teaspoon will pretty much give you a sense of curry without over doing it.  But if you like curry, follow the recipe.

1 tbsp. canola oil
1 large onion, chopped
2 cloves garlic, minced
One 2 1/2 lbs. butternut squash, peeled, seeded, & cut into 1-inch cubes
6 cups low sodium vegetable or chicken broth
1 tbsp. plus 2 tsp. curry powder
1/2 tsp. salt
2 tbsp. honey
4 tsp. plain nonfat yogurt

Heat the oil over medium heat in a large soup pot.  Add the onion and garlic and cook, stirring, until softened, about 5 mintues.  Add the squash, broth, curry powder, and salt and bring to a boil.  Reduce the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender.  Taste and season with salt, if neccessary.
To serve, ladle soup into serving bowls and drizzle with the yogurt.

per serving (1 1/2 cups): 295 calories, 6.5g Fat, 1g Sat Fat, 0mg Chol, 415mg Sod, 56g Carb, 7.5g Fib, 12g Prot
Recipe from Ellie Krieger


Beef Burgers with Feta and Tomato
makes 2 servings

I thought these were super good, and since I love me some carbs, there is no way I couldn't have a bun.  But instead of a standard bun, I used one of those sandwich rounds, which is basically the equivilent of eating one slice of whole wheat bread instead of two.  Also, I made a little tomato, cucumber, avocado salad to eat with it and put a little on top of the burger itself.

1 pound lean ground beef
1 green onion, chopped
1/2 cup fresh spinach, chopped
1/4 cup tomato, chopped
1/4 cup crumbled feta cheese
1 1/2 tsp. chopped fresh dill or 3/4 tsp. dried
1/2 tsp. salt
1/2 tsp. pepper

Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 2 patties.  Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.

I'm not sure on the nutritional facts of this one because it is an Atkins recipe and they do weird things to their numbers because their diet plan is based on Net Carbs...but it was delicious.

Christmas and New Years in Michigan

I apologize in advance for the length of this post, but we spent the holidays in Michigan with family so I was unable to post as events happened.  We left for Michigan on December 21st in the afternoon which brought us into Detroit about 1:45 a.m.  I don't know why we would expect any different, but Ryleigh was a dream to travel with.  She slept for most of the 10 hour drive, getting fussy only a couple times to let us know it was time to eat.  Lucy also slept for most of the drive, with her head inside the carseat resting on Ryleigh's feet.  ADORABLE!

Christmas Eve was spent with the Elliott side of the family.  We went to Aunt Lori's house in the morning for breakfast so the whole Mason clan could meet little Ryleigh.  We then headed over to Scott & Julie Thornbro's house for our traditional Elliott/Thornbro Christmas.  There Ryleigh met all her cousins, second cousins, second cousins once removed, etc. etc.

 meeting Great Aunt Lori...she'll say that she's always been great : )

meeting Jenna

meeting Kara



Lucy isn't too sure about Uncle Dale's gift to Ryleigh

so excited about my gifts!

Ryleigh got her very own jewlery box made by Great-Grandpa Elliott

spending some quality time with Great-Grandma Elliott

 Ryleigh with all her gifts from Yaya & Poppi, Great-Grandma & Grandpa and the Masons

 Daddy sneaking in some Ryleigh time

 playing with her new flutterby

 Ryleigh meets her new "stuffed" English Bully...we named her Ethel

Cousin Mackenzie helping give Ryleigh her binky

Christmas morning  we woke up and opened all Ryleigh's gifts from Santa. 

 Ryleigh with all her gifts from Santa

 Mommy had to help open them though...

 she also had to get excited since Ryleigh doesn't quite get how Christmas works yet

 Ryleigh with all her opened gifts from Santa

 Lucy enjoying all her new toys from Santa too

 Ryleigh's favorite gift of all...money

Happy little family on Christmas morning

We then spent the rest of Christmas Day with the Richardson side of the family.  We got to hang out all day with Gammy, Grandad, Uncle Dave, Aunt Cristin, Tyler, Kylie, Aunt Sheri, Heather, Heidi, Mamaw and Papaw.

Cristin with the pooches (Lucy and Blue)

 We got Tyler a remote control boat for his birthday (December 18),

he just had to test it out in the hot tub

Exhausted from the festivities already!

 Ryleigh with her Great-Aunt Sheri

 Papaw and his "lil' toot"

 with Heather and Papaw

still fighting over the blue chair

 taking a break from being behind the camera

Mommy and her baby

The next week was spent relaxing, shopping, and introducing friends and other family members to Ryleigh.  Steve and I got to go out to dinner with some old friends from high school; Elaine and her fiance Kyle; from New York, Erin and her husband Shaun, and Jeff and his girlfriend Hannah.  Also, Ryleigh had a fairly big week.  On December 28th, she rolled over for the first time!  She's only done it a handful of times since then, but she did do it!!  She is really good at going from her back to her side, but every once and a while, she'll make it over to her belly.  Ryleigh also got a Bumbo seat for Christmas, so we try to put her in it a little bit each day.  Hopefully our little girl will start sitting up on her own pretty soon.  Here are some pictures of our week of relaxation:

 all dressed up for Church

smiling and playing with Daddy, plus she LOVES being naked

wearing my cute new shoes Gammy got me

first try in the Bumbo

learning how to relax from Daddy

enjoying a visit from family friends, Wally & Virginia

the dessert I made for Wally & Virginia's visit, a chocolate cherry trifle

Lucy is exhausted from the holidays & taking full advantage of the vacant boppy
(and she totally did this herself, we did not pose her in any way)

Our New Years Eve was spent with the Richardson family.  We dined on finger foods all day, watched the Red Wings game and just lounged around.  Steve and I then went to a friends house to spend the rest of our New Years Eve with some old friends from High School...after I kissed my baby and put her to bed for the night, of course ; ) 

Aunt Cristin, Kylie and Ryleigh on New Years Eve

Patiently waiting for 2011...she made it 'til 9:00pm 

watching the Red Wings game in my new Bumbo

Steve with friends from high school, Elaine & Erin

 with Elaine, Megan, & Erin

Steve toasting the New Year with Erin & her husband Shaun.

with Megan & her fiance Jake.

Steve and I celebrating an amazing 2010

New Years Day we spent with the Loudermilk side of the family.  We exchanged Christmas gifts, relaxed and caught up.  We spent the day with Uncle Lloyd, Susan, Jimmy, Victoria, Andrew, Eleanor, Ava, Veronica and Kevin.

with Great Uncle Lloyd

with Veronica who has been waiting patiently since October to love on me

with cousins Eleanor and Ava

Andrew getting in some Ryleigh love

Finally on January 2nd, we headed back home to North Carolina.  It was great to be able to spend so much time with family and to get to see some old friends, but after being away for 12 days, we sure were ready to be home.  Again, Ryleigh and Lucy made it through the trip like a dream, minus a couple poopy diapers. 

Lucy hates when she's blocked out of the front seat!

our two babies sleeping in the backseat on the drive home

We love the holiday season and really enjoy coming up to Michigan to see everyone.  We had a great time, filled with many great memories.  We are so happy that everyone was able to spend some time with Ryleigh and we can't wait for the next visit!  We wish everyone a happy and healthy 2011!!