Happy Birthday Chase!

Today Chase turns 6 years old! Hard to believe he has been a part of our lives this long but then again I can't really remember a time without him. I have a ton of puppy pictures but none are on picasa so I just posted a few that I had. HAPPY BIRTHDAY!

WE ARE HAVING A BABY!!!

Ryan and I are overjoyed to announce that we are having a baby! Expected arrival date is October 23rd, which puts us at almost 18 weeks. We are truly blessed and thankful to God for this miracle that we have waited for.

I am doing great and feeling great. The first trimester was pretty rough with sickness that lasted all day (everyday) but around 14 weeks out the window that went and I've been feeling great since then. We had our last doctor's visit a week ago and all things are going well, heartbeat is strong at 148 beats and the doc said that the baby will double in size over the next two weeks. I certainly feel like the baby is growing along with my belly : )

Be sure and check out the top of our blog where I added a "baby Jones" tracker.

Big Storm

Last Thursday we had a big storm come through Alamo Heights. We hadn't had rain in over 80 days so it was much needed. The storm rolled in and reminded me so much of East Texas. I really miss those storms with big rains that we use to have when I lived there. My rain water collection tank had gone dry and now I am sure it filled to the brim, or at least part way. Chase was not a fan of the thunder and didn't last very long with me on the front porch. Then again in his 6 years of life he probably has heard very little thunder...

Mother's Day

Mom and the family came over on Sunday for a late lunch and Mother's Day celebration. Ryan was our photographer...

My impatients are doing so well even though we have had no rain!

Chicken Pot Pie

Last week I made a new recipe from Southern Living, Chicken Pot Pie...it was delicious!

Double Crust Chicken Pot Pie

Southern Living

1/2 cup butter

1/2 pkg. frozen green peas

1/2 cup all purpose flour

1 (14.50z) can chicken broth

3 cups chopped cooked chicken

1 1/2 cups frozen cubed hash browns with onions and peppers

1 cup matchstick carrots

1/3 cup chopped fresh flat leaf parsley

1/2 tsp. salt

1/2 tsp. fresh ground pepper

1 pkg. refridgerated piecrusts

Vegetable cooking spray

1. Preheat oven to 375. Melt butter in a large skillet over medium heat; add peas and carrots and saute 3 minutes. Sprinkle flour over peas and carrots and cook, stirring constantly, 3 minutes. Whisk in chicken broth and bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.

2. Fit 1 piecrust into a 9 inch deep dish pie plate; spoon chicken mixture into piecrust. Place remaining piecrust over filling. Fold edges under, sealing to bottom crust and crimp. Cut 4-5 slits in top of pie for steam to escape. Place pie on jelly roll pan.

3. Bake at 375 on lower oven rack 50 minutes. Coat top of pie with cooking spray, and bake 5 minutes or until filling is bubbly and crust is golden brown. Remove from oven and let stand 15 minutes.

Enjoy!