I just added some sweet photos of some family members OVER HERE.
Fall is such an amazing season.
I love the time with family.
The warm leg warmers, sweaters, & scarves.
The yummy new scents at Bath & Bodyworks that I HAD to add to my collection...
I can not wait for the leaves to start to change...the amazing lighting for photos...the great evening brisk walks w/the hubs and pups.
We have been walking every night this week after work with the dogs. We are all really enjoying it. Last night was still a little too warm to actually enjoy the air, but the other nights were so nice. That is something I intend on keeping up with during my pregnancy. Walking and yoga. Yoga hasn't been happening since we moved into the new house. Things are still kinda in disarray and there isn't much room yet so that will wait.
So pregnancy update...Im 12 weeks and 5 days. I feel good! The nausea is gone basically. I am learning to just have lots of things to munch on to keep on my stomach.
Im munching on cinnamon graham crackers, yogurt, then lunch time, then a apple or nectarine, then some tomatoes, carrots with Ranch dressing, and some sugar snap peas... then it's time for dinner, and after dinner, if Im still a lil hungry, Ill have another apple for a bowl of cereal. So other than meals, that is what Im munching on. Now, I do definitely have the occasional chocolate, chips, and things like that... but only a few times a week.
I haven't been taking many belly shots b/c the move has been a bit crazy and Im mostly just a bloated belly still... I had Josh take one this morning so I'll post that. Ill be really trying to take one every week. I really want to make sure I capture all this.
So I want to share the greatest receipe for pumpkin pie ever... It's not your traditional pumpkin pie... mainly because do I ever do anything that is traditional...
1 (6oz) graham cracker pie crust
12 ounces of cream cheese, softened
1 Tablespoon milk
1 Tablespoon granulated sugar
1 cup cold milk
1 package (the small one that makes 4 servings) vanilla flavor instant pudding and pie filling
1 can (16 ounces) pumpkin
2 teaspoons pumpkin pie spice
1 Â½ cups frozen non-dairy whipped topping, thawed (ex. Cool Whip)
To make this pie:
In a large bowl, mix the cream cheese, 1 Tablespoon milk, and sugar together with a wire whisk until smooth. Gently stir in the whipped topping and spread the mixture on the bottom of the prepared pie crust.
In a medium-large bowl, pour 1 cup of milk and add the pudding mixes. Beat with a wire whisk for 1 minute. (The mixture will be thick) Stir in the pumpkin and the pumpkin pie spice and mix with a wire whisk until it is well mixed. Carefully spread it over the cream cheese mixture.
Refrigerate the pie for four hours or until set. Garnish with additional whipped topping, if desired. Refrigerate any leftovers.
Tip: If you don't have the pumpkin pie spice, you may substitute 1 teaspoon ground cinnamon, Â½ teaspoon ground ginger, and Â¼ teaspoon ground cloves.
If your cream cheese is not soft when you make the recipe, you can soften it in the microwave for 10 to 15 seconds.
My SIL Rachel made it on Sunday and I just LOVE it soooo much...
I made it once... except... I didn't get the INSTANT pudding... see... that is a HUGE deal b/c my pumpkin pie was a gooey mess b/c the pudding never got like pudding... more like... soup... haha
I won't be making that mistake again!
So... there is a good blog post for today... first one in a few weeks.
The move is almost almost done. The old house is almost empty. It's lawn is mowed and siding is pressure washed. Now just to get the rest out of it and clean it up. Hopefully by the first week or so in October it will be up on the market.
Well, back to work. xo