I can't even begin to tell you how incredible the past year has been. We went from having one precious little boy, to growing by another sweet little baby boy. I say baby boy, but anyone who knows Adlai knows he is anything but baby (he seemed big and mature from 2 months on ). He is my loud, rowdy, smart, fussy, and most adorable little one year old. I love him to death (I love Emory just as much, but he is not my little boy anymore :( . Adlai has been a very testing and trying baby. He just finally started sleeping through the night, and he is a year old! Holy cow I forgot how good you can feel when you get a little rest. AMAZING. I grew a lot this year. I had to learn how to be a mother to not just one energy packed boy, but two. I was constantly trying to figure out how to get him to sleep better, but it took weaning him from nursing to do so. I had to learn how to find that little bit of time for myself despite what seemed like a complete lack of time & energy. I had to ask God continually for patience and kindness to flow from mouth (like the time I finally got laundry folded after what seemed like a week, and I re-fill my water which I never could seem to drink enough of, and turn around to see Emory had just dumped over the laundry basket and completely un-folded everything..if thats even possible. Only to be followed by him running into his brothers room and waking him up from a nap that took me 3 hours to finally get him to sleep). You know what I am talking about.
Patience was hard to learn, and I am still continually needing the Lords help everyday from the second I wake up. BUT, despite the past year being a little hard to say the least, I learned how to be a better mom, still trying to learn how to balance time for my little boys, and time for my big boy (also known as my husband). That man is patient. SOmetimes annoyingly patient, but he has given me so much grace when I failed as a wife/mom. He continually loves me and encourages me, and is always there to help me through the rough days. He is my best friend, and this past year we have grown so much closer and I have the absolute most respect and love for my husband. I am so proud of him, and could not imagine a better father. This past year has been amazing. My heart is filled with joy every morning I wake up, knowing I will soon be greeted by two of the most precious boys I could dream of, and filled with love from a husband who world hard to give me and the boys everything we could every ask for. I could have never dreamed of a more fulfilling life. My sweet baby boy is 1 now, and well on his way to walking. I hate how time flys, and I wish more than anything that I could freeze time (except for the terrible 3's we seem to be facing right now) and soak up every second of time I have with my family. I can not even imagine how good life will be next year!
Summer Vegetable & Rice Stir-Fry
Makes 4-5 servings
I absolutely eat with my eyes, and using a fun variety of veggies here makes this dish so much more interesting. I love these little heirloom squash!
12-14 baby heirloom squash (or 2 large yellow summer squash), cut in half (or half moons for larger squash)
2 zucchini, cut into matchsticks (look at picture above)
4 large carrots, cut into matchsticks
1 large head of broccoli, cut into small florets
5-6 baby bok chou, roughly diced
4 cups cooked brown rice
olive oil for sautéing
Avocado and toasted sliced almonds for topping
In a large wok, or large pan (I use a cast iron pan). add 2 tablespoons oil and heat until very hot. Toss in veggies and sauté over high heat until veggies are tender but crisp. Season with sea salt and freshly cracked pepper. Once veggies are just about done, toss in rice and saute a few more minutes. Drizzle in sauce, and toss though. Remove from heat and serve with sliced avocado and almonds. I like to add a little extra siracha on top. Enjoy!
For the sauce:
3 green onions roughly chopped
1 clove of garlic, diced
4 tablespoons soy sauce
2-3 tablespoons honey (depending on desired sweetness)
juice of 1 lime
1/4 teaspoon Siracha (the red spicy chinese chile sauce that is taking over the world...I guess any hot sauce will do..)
1 tablespoon Rice Vinegar
Stir all ingredients together in a bowl. Can be made a day ahead.
I enjoyed reading about your love of God and family, well put. Thanks for your blog.
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