Almost 6 Months!!!!!!!!!!!!!

Dear Daughters of Vision,
I'm back!!!!!!!!!!!!  :-)  I have missed you all a lot!  The Lord continues to do "exceedingly, abundantly more than I can ask or think!"  My life has been really busy. God is so amazing and Carson is one of the amazing things God has given to Stephen and I this year!  Thought you might like to see some pictures of how our little guy is growing.  Carson will be 6 months in just a couple of days.  I can hardly believe it!
Well, I need to go fix dinner for Stephen before he comes home!  What are you fixing for your family tonight?  I LOVE finding new recipes to serve to Stephen!  :-) If you have a minute, please leave one of your favorite recipes in the comment box!
God bless you dear daughters...
Tara

Carson's 1st Day of Life!


Carson's 2nd Day of Life...


 Carson 11 Days Old




1 Month...



3 Months...



3 1/2 Months



4 Months...





5 Months
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14 comments:

Hi Tara~ I Samantha Reilly, I have seen you and maybe have meet you at the CH Conference. You would have most likely seen me with Leanne Bryan if that helps you know who I am. :)Anyway I just wanted to share a recipe I just made for the first time tonight and it was so good. I hope you can enjoy it too.....

Butternut Squash Soup

¼ cup butter
5 fresh sage leaves
2 medium onions
3 stalks celery
2 carrots
2 medium potatoes
1 large butternut squash, roasted
¼ cup butter
6 leaves fresh sage
6 springs fresh thyme
4 cup chicken broth
Salt
Pepper
Sage
Thyme
Basil
Oregano

1: Preheat oven to 450

2: Cut off the ends of the squash, take the seeds out, and then peel it. Cut into small cubes. Put the cubes in a roasting pan, top off with butter, fresh sage, salt, pepper, and fresh thyme. Put in preheated oven at 450. Cook for about an hour or until soft and squashy.

3: Cut up all the other veggies in to small pieces. Melt ¼ cup butter in sauce pan with 5 fresh sage leaves. When butter starts to bubble add onions. After two minutes add all the other veggies and cook for about 5 minutes. Then add all the chicken broth and cook at a simmer for 20 to 30 minutes. Or until soft and squashy.

4: Slowly puree the veggie, squash and chicken broth mixture, while it is still hot so be careful. Us a little water as needed to make it a spilt-pea soup consistency. Mix all together and heat up as needed.

Makes 12 to 14 serving.

Best served with pork chops and warm bread.

Sorry it makes so much, we have 13 in our family so this is a normal size for us.
I hope you enjoy this.
Samantha

Hannah Loo said...

Hello Tara and Kelly!

What a blessing to hear and see what God has been doing in ya'll's lives recently! I am very grateful for the investment ya'll made in my life through your Maiden's Quest conferences and other ministries.

Love and miss ya'll! :)

Susannah! said...

He is SO Cute!!! Thanks for the update!

Sarah said...

Carson is so cute Tara!

And here is a link to a recipe I love!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe/index.html

Mikaela said...

Ah, he is getting so big! And he looks so much like his daddy and uncles. ;-)

Lauren said...

What a cutie-pie! I love his hair, too! (-; Your new header picture is wonderful, too.
It's great to hear from you, Tara, and here is one of my favorite recipes:

Cream of Wild Rice Soup
Light and Tasty
1 large onion, chopped
1-2 large carrots, shredded
1-2 celery ribs, chopped
¼ butter or stick margarine
½ cup all-purpose flour (use cornstarch for gluten free)
8 cups chicken broth
3 cups cooked wild(or brown) rice
1 cup cubed,cooked chicken breast
¼ teaspoon salt
¼ teaspoon pepper
1 cup fat-free evaporated milk
¼ cup snipped chives
In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives.
Yield:10 servings (2-1/2 quarts)
Nutritional Analysis: 1 serving ( 1 cup) equals 180 calories, 6 g. fat (3 g. saturated fat), 25 mg. Cholesterol, 899 mg. Sodium, 22 g. carbohydrate, 2 g. fiber, 11 g. protein.

Enjoy!

Jennifer said...

Well...my son is begging me to stop saying 'How cuuuuuute!!!" So I will have to come back later so I can ooooooh and ahhhhh more. Oh, he is adorable...Thanks for the post, Tara. Post more when you can...I know mommies are busy. And while I have your attention, we love your cd and are wondering if you have any other recordings available? Love you Tara...Mrs. Newsom

Laura said...

Oh my! Love the dimples and the hair! I can't decide which of you he looks like :-) I have two nieces (Sarah's Gracie is 7.5 months, and my younger brother's daughter, Elisabeth, is 2 months), and they both look like their daddys. Fun, eh? :-) P.S. I have another niece/nephew on the way, due on Gracie's 1st birthday! :-)

Anonymous said...

AWWW!!! So CUTE!!! Thanks for the update! Feel free to post anytime! ;-)

In Him,
~Sarah H.

Anonymous said...

I really enjoyed seeing Carson.
He is sooooooooo adorable!

Anonymous said...

I really enjoyed seeing Carson.
He is sooooooooo adorable!

*Miss Lys* said...

Carson is sooo cute! He is growing so fast :)

A favorite dish around our Texas table is meatloaf. Here is our recipe:

Meatloaf Micture:
2 lbs. of ground beef
1 onion, chopped
2 galric cloves (or a 1/4 teaspoon of minced garlic)
1 egg
1 cup of quick oats (or 16 Ritz crackers, crushed)
2/3 cup of ketchup
salt & pepper

Topping:
1/2 cup of brown sugar
1/2 cup of ketchup
2 slices of bacon

Directions:
Preheat oven to 375 F. Mix together meat, ketchup, oats, salt & pepper, egg in a mixing bowl. Saute onion and garlic until tender. Add to the meat-mixture. After mixing all of the meatloaf ingredients together, put in a loaf pan. Next, mix together brown sugar and 1/2 cup of ketchup together in a seperate bowl. Spread over meatloaf. Add the two slices of bacon to the top. Bake for about 1 hour. Enjoy!!!

Much Love,
*Miss Lys*

We can FINALLY comment again!! This is the first time since Carson was born that we've been able to! :)

It was such a blessing to see you last week and hold little Carson. Thank you for sharing the adorable pictures! We loved them. Thank you for sharing a glimpse into your life. You are such a beautiful example of joyfully serving your husband! We love you,
~Dani, Amanda, and Emily

We've loved these last few posts, and seeing updates on one of our favorite families! Your Christmas card was too cute also! Thinking about you all, and thankful for the impact you've had on our lives.

Much love,
Kate for us all

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