A Nice Evening Together

Alyas and I had such a good time this evening. He was is a very good mood. Smiling away from the minute I got home, and he never fussed right up until I laid him in his crib 30 min ago. It was nice to see since he is battling a double ear infection and has been fussy the last couple days. It started 2 weeks ago, but three days after stopping the amoxicillin he woke up crying again at 3am. As Daddy rocked him back to sleep I looked in his ears again. This time they were red and the ear drums clouded in puss. Time for round two. Poor thing. Anyways...tonight. I made sure to put every little task I could have been doing aside and we played, laughed, and giggled some more. He is starting to move to the next face of becoming mobile. He is transitioning from sitting to being on his knees and pushing up to all fours more frequently now. Tonight he rolled half way across the living room and pulled a bottle of pop off of the book shelf. If were not careful he gets lots of things in his little hands pencils, computer cords, Brandon's books. I have to figure out some place to put everything...we just don't have that much space. Here's some pictures of us tonight and getting ready for bath time.

Another "newer" thing is the whole object permanence skill. He's been looking for dropped toys and such for a while now, but I think it's so cute when you move out of his view and he stretches as far as he can to find you. Here's a picture of him and my friend Jill playing pee-a-boo (he has his new winter hat on that I found at Children's place).


Also, this last weekend was my Mom's birthday. We had a nice brunch at the river. Mom and Dad had watched Alyas the night before and he spent the night so Brandon and I could go out on a date....and sleep in. Thanks Mom! I made my first ever quiche for brunch and it turned out great! I'll pass along the recipe.

This recipe was called "Clark's Quiche"...but you can call it "Philly's Quiche" if you want. :^)

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min
Original recipe yield 2 (9 inch) pies

INGREDIENTS

• 1/2 pound thick sliced bacon
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container sour cream
• salt and pepper to taste
• 2 (9 inch) unbaked pie crusts
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/2 pound fresh mushrooms, finely diced
• 2 cups finely diced smoked ham
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 eggs
• 1 1/2 cups half-and-half cream
• 1 tablespoon dried parsley
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.