Back to normal...

Wow, what a whirlwind has been happening around here. Sorry to leave you hanging - but there has been lots of major stuff happening. These two cuties are doing well and my other babe is teething and re-cooping from a major coughing/sneezing/runny-nose/breathing epidemic. Don't worry, Cooper will have a post soon :)

Both older kids are having fun and living the life of little kids! Ella is sporting the black boots, which she does on a daily basis. They kind of match her attitude - spunky :) Carter loves this crazy red-knit hat from Old Navy. Don't you love how he has his eyes closed? We are working on that! He's getting geared up for his big birthday coming up. 5, no...he can't be. I've been keeping up with my weight-watchers and have started making roasted veggies about 3-4 times a week. They are simply SO good. No doubt. Here's some pics of HOW to make/cook roasted veggies.

1. Lay out veggies in a single layer on a cookie sheet. With weight-watchers you can use cooking spray + some olive oil. If you're not on WW, you can use all the olive-oil you want! 2. Set oven to about 400 degrees or higher. 3. You want to toss the veggies around a few times. Roast for about 20-30 minutes.

My favorite roasted choices are asparagus, broccoli, cauliflower, and I love to throw some red-potatoes in. Crispy, filling, and you can make them however your family likes. We love the Italian blend of spices that McCormick sells. It's a grinder with all those yummy flavors in one. For about $2, you can't beat it. On tomorrow list - another view of the photo shoot!