Since having Judson a few folks have teased Deek and I asking, “Judson isn’t spoiled is he?”
To which we always smile and say, “Maybe just a little bit.” But the truth is that I’m really the one who is spoiled.
Deek and Judson both laugh at all of my jokes, brag on whatever I feed them, and want to spend most of their time right next to me. I came home to these flowers last Friday afternoon after finishing my first full week back to work.
These boys have my heart. I think I’ll keep them forever.
To say that I love my grandparents would be an understatement. I have the fondest memories of playing down at their house with Meagan and Cameron.
Grandma would make the yummiest cakes, and had the prettiest flower beds. She taught me how to sew and embroider, how to make the best chicken and dumplings, and how to set a proper table. (I even did a speech my freshman year of college on proper dining etiquette thanks to her.) She’s pretty neat.
And they don’t come any sweeter than Papa Henry. He entertained us with riding a bicycle backwards in the driveway. He and the mail lady were our only customers at our lemonade stands during the summer, and he always left a tip.
Today Judson is 3 months old! He is such a sweet little baby.
We traveled home to Georgia for Trent and Kiah’s wedding, and this little guy did great! The only time he even fussed was when we were 20 minutes from home. Not bad for a 12 hour trip.
I’ve returned to work at a family medicine clinic about 40 minutes from our home, and Judson is going to the baby-sitter’s. Her name is Mrs. Doris, and she is great!
Judson is growing and changing every day. He is still sleeping through the night. These pictures were taken this morning at 5:30. He likes to go to bed around 9 and wake up at 5. He is a morning person!
My good friend Mr. Dallas brought me some strawberries from his garden so I treated Deek to one of our favorite desserts- strawberry shortcakes. They’re easy and yummy! Here’s my recipe:
2 cups All-Purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup of cold butter
1 egg, beaten
1 tsp vanilla extract
1/2 cup of heavy cream (milk or half & half will do too)
I pre-heat my oven to 375, and sift all of my dry ingredients. Then I cut in my very cold butter, and mix it in with my fingers until the dough is crumbly. Mix your wet ingredients together in a separate bowl. Then add the wet ingredients to the dry until they’re just combined. Knead this mixture on a lightly floured surface. Then cut into circles- I use the band of a mason jar to make mine. Brush the tops with a little heavy cream. Pop them in the oven for 12-15 minutes.
Split your perfect scones in half and load them up with your whipped cream and strawberries. They’re a delicious little summer treat.