Friday, April 8, 2011

Introducing Ian Atwater!

Ian was born on March 22nd 2011. He was 8 lbs 7 oz, 21 inches long. He has been such a great baby! I have been enjoying every minute with him...even the middle of the night feedings. I just can't wait to snuggle with this little guy. He is happy and healthy....and we feel so blessed to have him as part of our family.

At his 2 week checkup the pediatrician suggested we go and get an X-ray done. He thinks that Ian might have something called Hip Dysplasia. We are still trying to figure out what that means exactly but basically there is an abnormal joint structure, resulting in the two joint bones losing contact with eachother. If he does have this he will wear a brace to correct the problem. We are happy that we caught the possibility while he is so young, and that we can fix it early. We will keep everyone updated on what we find out.

The kids all adore Ian! They have all become such great little helpers!! I was changing Ian's diaper the other day and Brooklyn was helping me. She noticed that he had man parts, pointing at them she said, "Look mom, Ian has a turkey!" I laughed so hard!! Seriously kids say the funniest things sometimes.

1 comment:

Becky said...

Congrats! You must have had Ian just a few days after I saw you. I'm sorry to hear that he will have to wear a brace, but like you said he is little and won't even remember it. Can you believe you have 4 kids? You caught up with me!

Salsa Recipe

Salsa Recipe--by Alicia Atwater

3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).

Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.

Eclair Recipe----by Stephanie Stephens

Elair Recipe

1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened

Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)

1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs

Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.

Satiny Chocolate Glaze (from
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract

In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).

Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).