We drove out to Frank and Andrea's on Saturday for a quick visit. The girls got in some premo-playtime!

Picnic time!

Sam & Jade hugging

Storytime with Uncle Frank

Sam had her 12-month well baby visit this afternoon.  She is (of course) healthy and hitting all her milestones early and on-time. *insert major smart baby bragging*  We might need to renamer her "Short Stuff" though - she is only in the 25th percentile for height (28.25 inches)!  Does that mean 75% or 25% of the girls her age are taller than her?  75% right?  I have no idea.  Weight and head circumference (who knew this was so important?) are in the 50th percentile, whoohoo.

She is a crazy nudist though.  Running around the doctors office in her diaper yapping.  I guess we should be thankful she hasn't figured out how to take them off yet. *knock, knock, knock*  Shoot, speaking of my crazy-yapping-nudist, I need to go find her...

Lloyd made a pie!  An apple pie to be exact.  Everything was made from scratch... including the crusts!  He even added cut-outs on the top crust - an apple and "MLS."  I liked it, the spice with the apples was ginger.  It was different but not bad.  Next time we will use cinnamon and nutmeg though.

Tonight I made Angel Hair Pasta with Shrimp from Allrecipes.  A lot of the comments said to halve the tomatoes, which I did.  They should have halved the parsley too - it was so green.  Definitely felt like we were snacking on some greenery.  Anyways, here it is... it got a "I'd eat it again" from Lloyd, so that it always a plus!  Bon appétit!

Angel Hair Pasta with Shrimp

INGREDIENTS
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

DIRECTIONS
1.  Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2.  Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. 
3.  Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes.
4.  Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

We are redesigning the Marshall-Faulkner space.  Lloyd didn't appreciate how I uploaded gigantic pictures and I wanted a space to be able to overshare the details of our lives.  Really though, everyone always asks me what is up or what is new and 9 times out of 10, I say nothing.  Well those 9 times, I lied.  Sorry!  Something is always happening around here, whether it be a culinary experiment or a new accomplishment of Samantha's.  I promise not to share any bodily functions of anyone as to not scare you away.  Here goes! *jumps on bandwagon*  Let's blog, baby!