Welcome Baby Juno!!

I am proud to say that I am a great-aunt once again....for the seventh time!
Baby Juno made her grand entrance into this world on November 17 at 12:13 p.m.
She weighed 6 lbs.1 oz., and was 19 1/2 inches long.
Her big sisters Tempe and Helena were thrilled when they heard their baby sister had arrived.


So was I.


The next morning, I had the privilege of doing Juno's first photo shoot.


As I was clicking away, I thought back to the day when Juno's dad, my first nephew Jason was born. I was so excited and could hardly wait to meet him. I was able to spend a few days with my sister shortly after Jason was born. It was an amazing experience to spend time with my tiny new nephew. 




Now fast forward, in what seems like the blink of an eye, and here I am holding and photographing Jason's babies. Seems incredible!


This post is VERY picture heavy. I winnowed it down a bit, but loved so many of these shots, I couldn't get rid of very many.


Congrats, Jason, Kate, Tempe and Helena. Welcome Juno!!!


:)

:)

Parker and Brianna....Part 2

A few more from our fun session a couple of weeks ago.

Halloween-- Better Late Than Never!

I'm so slow in posting these shots from Halloween this year. We had our traditional party at my sister Jan's house. Food, games, fun...It was great! Everyone in our area went trick-or-treating on Saturday, which turned out to be a rainy, cold night. But the kids still had fun. Nate came home for the weekend. After the younger kids went trick-or-treating, the rest of us....minus Parker, who had a better offer, watched the old Aubrey Hepburn movie "Wait Until Dark". That had Mallory and Alex jumping out of their seats!


Oh, and here's the recipe for the yummy cake pictured below. (Courtesy of Kate!)

1 cup butterscotch morsels

2 cups flour

1 3/4 cups granulated sugar

1 tbsp baking powder

1 1/2 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg

1 cup pure pumpkin (not pumpkin pie filling)

1/2 cup vegetable oil

3 eggs

1 tsp vanilla extract

1. Preheat oven to 350. Grease bundt pan

2. Melt morsels over medium low heat until smooth. You can add some shortening if you need to to thin it out. Cool to room temperature.

3. Combine flour, sugar, baking powder, cinnamon, salt, and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs, and vanilla in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared pan.

4. Bake for 40-50 minutes; I actually baked mine for more like 70 minutes, but I think something is wrong with my oven.

5. To make butterscotch glaze, melt 1 cup butterscotch chips in evaporated milk over medium low heat until smooth; stir in enough powdered sugar to come to a glaze consistency. Drizzle liberally over Bundt cake.

Enjoy!

:)