A week in Bavaria

This past week Luke had a work conference at Edelweiss Resort, which is an Army ski resort in a little Bavarian village called Garmish. Anyways, Annsley and I decided to tag along and after a 5 hour drive and a mini version of The Clampits go on Vacation we pulled into a charming little village at the base of the German Alps covered in snow. What followed was a week of slow days filled with reading, relaxing, sight seeing, spending time at the pool and enjoying the quietness of falling snow, at least for Annsley and I, Luke's days were spent at the conference but even that was a nice change of pace from his regular day to day.

These are the beautiful German Alps, being among them reminded us of Alaska and our AMAZING 4 years there.

In the Lodge lobby they had some rustic rocking chairs next to a huge stone fire place and we found one "just right" for Annsley. She felt like such a big girl sitting in it.

One day Annsley and I took a tour of Ludwig II's Linderhof Palace and Oberammeagau, the village where the Passion Play of Christ is performed every 10 years. We had a great time, unfortunately you are not allowed to take pictures of the inside of the palace and it being winter, all of the outside statues and fountains were covered for protection. So, while it was beautiful, a trip during the summer months is in order so the full effect can be taken in.

Annsley also experienced her first trip to the pool.

At first she wasn't so sure, but once in her little belly boat, she loved it!

Wordless Wednesday

Cooking Lights Spinach Artichoke Dip...aka: YUM!

This is my go-to-dip for any occasion, baby showers, holiday parties, Superbowl get togethers, you name it and this dip is the perfect fit for the food spread. Not only is it super yummy, it also is figure friendly, which makes it my kind of recipe! It is delicious served on crackers or thinly sliced baguette.

Hot Spinach Artichoke Dip

• 2 c part skim mozzarella cheese, shredded
  
• 1/2 c fat-free sour cream
  
• 1/4 c grated Parmesan cheese
  
• 3 cloves crushed garlic
  
• 1 8oz pkg of 1/3-less fat cream cheese
  
• 1 8oz pkg fat-free cream cheese
  
• 1/2 pkg frozen chopped spinach, thawed and squeezed dry
  
• 1 14oz can artichoke hearts, drained and chopped

Pre-heat oven to 350

Combine 1 1/2 c mozzarella cheese, sour cream, 2 T Parmesan, and next 6 ingredients. Stir until well blended. Pour mix into a 1 1/2 quart baking dish. Sprinkle with remaining 1/2 c mozzarella and 2 T Parmesan cheese. Bake for 30 min. or until bubbly and golden brown.

Wordless Wednesday...well, ALMOST wordless

I'm a big girl, look at my two bottom teeth..

...and my top one!

I'm really excited about my teeth, can you tell?

7 MONTHS!!!

Annsley once again we have blinked and another month has gone by and you are now 7 months old!! You still continue to amaze us by how much you have developed and learned in such a short amount of time. In this past month you celebrated your first Christmas and brought in the New Year with(out) a bang, though you did sleep through EVERY loud bang made by the fireworks going off right outside your window. You played baby Jesus in a Christmas play and became quite a little traveler going to Rothenberg, Germany and Metz, France. Grandma Lolo and Grandpa Howard came a spent the holidays with us and you loved every minute of their visit and of course they spoiled you like crazy. We all love you so much and can't get enough of your smiles and little hugs.

(This is the little tea set Daddy got you for Christmas)

At 7 Months you:

• have 3 teeth and are working on your fourth


• LOVE the new little dolly Grammie and Grampa Bob sent you for Christmas

• put EVERYTHING in your mouth
  
  




• enjoy our morning runs
  
• love being outside

(This is us in France)


• have a new favorite meal - sweet potatoes and peach yogurt


• have a ball in your Johnny Jump Up
  
• are starting to like the game Peek-a-Boo


• smile really big at people you know



• have started giving the sweetest little hugs
  
• love to experiment with noises and sounds


• are sitting up all by yourself


• love to look around and take in everything that going on

• are scared of the coffee grinder
  
• still like to help Mommy in the kitchen


(This is your first Christmas Bake Day!!)


• get REALLY excited about things
  
  
• are starting to get ticklish
  
• are getting too big for your little bathtub


• like to touch peoples faces and hair (your own hair too)


• LOVE oranges
  
• still continue to make Mommy, Daddy, Aunt Nattie and everyone else fall in love with you more and more each day
  

(This is us on the wall surrounding Rothenberg Germany)



(Helping Daddy drive home from Rothenberg)

We love you more than words can say!
XOXOXO Mommy and Daddy

Nutmeg Logs

These delicious Christmas cookies taste like a bit like eggnog (heaven in liquid form!) and go perfectly with a cup of hot coffee or tea in the morning or as a small after dinner dessert. They also are a beautiful addition to any Christmas cookie platter.

The first time I had these cookies was in Anchorage, AK during a bake day with my wonderful friends Mary and Patti. Making them again this year brought back sweet memories of spending time in Patti's kitchen eating, chatting, baking and laughing. I am so blessed by all of the AMAZING people that God has brought into my life and I am so thankful for each one of them!

I pray that His joy is present in your hearts this Holiday Season and that the Miracle of Christmas awes you anew each day!

God bless and Merry Christmas!

Nutmeg Logs

Makes about 8 dozen cookies.

Sift together :
3 cups flour
1 tsp. nutmeg

Cream together:
1 cup butter
3/4 cup sugar

Blend into butter mixture:
1 unbeaten egg
2 tsp. vanilla
2 tsp. rum flavoring

Gradually add the dry ingredients and mix thoroughly.

Shape the pieces of dough on a lightly floured surface into long rolls, one-half inch in diameter. Cut in 3-inch lengths; place on ungreased baking sheets.

Bake at 350 for 12 to 15 minutes until light golden brown. Cool, spread frosting on tops and sides of cookies. Mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg.

Frosting:
Cream 3 tablespoons butter with 1/2 tsp. vanilla and 1 tsp. rum flavoring. Blend in 1/2 cup sifted confectioners sugar, beating well. Add 2 cups additional sifted confectioners sugar alternately with 2 to 3 tablespoons undiluted evaporated milk or cream, beating well after each addition until of spreading consistency.

Almost Wordless Wednesday

Okay, so I meant to post this LAST Wednesday, and then I meant to post it yesterday and I am now just finally getting around to it. This is a clip of Annsley's first time in her Jump-Up-Johnny last week, she had so much fun in it.

Sorry about the video being sideways, I couldn't figure out how to rotate it. :)