33 weeks

August 14, 2014

While most of my updates have been posted under “Baby Maxey Updates”, I wanted to share an update here for a change.  No big news, but we are feeling positive as we sneak up on 34 weeks.

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Tuesday we had an appointment with our OB- and lately I have been so anxious for these appointments.  At our last, we talked a bit on when they would induce me, scheduling a last ultrasound, getting ready for Locke’s arrival.  Of course, several things could happen between now and then, but we are still making plans.

On Tuesday when we went in and Dr. Kennedy measured my stomach she looked at me for a second in disbelief.  “I can’t even tell you that he is slowing down or behind on growth.  He is chunking out, just like he should be at 33 weeks.. he’s growing right on track.”

What does that mean for us though?  No one knows for certain.  “There is no textbook for this”, she told us.  “He looks far too good for his diagnosis.”  Undoubtfully we left her office feeling giddy with excitement.  No, this doesnt change his diagnosis.  It doesn’t change the challenges ahead.  But it does give us hope that we will at the very least have a small amount of time with him.  He is so strong, and that gives us strength. 

Our ultrasound is scheduled for the 29th, which happens to be Josh’s birthday.  I will be one day shy of 36 weeks.  Please pray with us that our ultrasound will give us good indications of what steps to take next.  We will most likely be inducing around 38 weeks, which is right around the corner and hard to believe.  Right now, our focus is on getting him as close to term as we can, and soaking up each and every day.

To read more on our journey, follow the “Baby Maxey Updates” tab on the right side of the page.

XO,

shansig

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peaches and cream bars

August 13, 2014

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Let’s just call these dream bars.  While chowing down on these “dream bars” and marveling at how easy they were to make, the term “easy as pie” came up.  Seriously- who made that phrase famous?  Whoever she was, she had a very loose interpretation of the word “easy”.  Don’t get me wrong- I love to make pie.  But is it easy? Not if you use real, fresh fruit and make your crust from scratch (which makes for a fabulous pie!).  Now bars, bars are fabulous and easy- and somehow you sort of get the same wow-factor that a pie punches.  (Not to mention you only have to peel and chop two peaches for this.  Two!)

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Not that these really needed improving, but through mouthfuls we decided that throwing some raspberries into the mix would kick these up a few more notches.  And a scoop of vanilla ice cream certainly wouldn’t hurt as well.  But maybe we were just getting carried away?

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If you haven’t noticed pumpkin recipes are flooding pinterest right now- but do we really need to ignore August like that?  So I’m holding off for a few weeks and squeezing the last peaches out of summer, and you should too.

XO,

shansig

 

peaches and cream bars
 
Print
Serves: 9 bars
Ingredients
  • Crust & Topping:
  • 1 cup all-purpose flour
  • ½ cup old fashioned oats
  • ⅓ cup brown sugar (light or dark will do!)
  • 1 tsp cinnamon
  • 10 tbsp cold butter, cubed
  • Filling:
  • 1 large egg
  • ½ cup sugar
  • 1 tbsp flour
  • ¼ tsp salt
  • 2 medium peaches, peeled and chopped
  • Glaze:
  • ½ cup confectioners sugar
  • 1 tbsp heavy cream (or milk will do!)
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 350F, and line an 8x8 baking pan with foil, then butter or grease it and set aside.
  2. Make the crust/topping by whisking together the flour, oats, brown sugar and cinnamon in a large bowl until combined. Using two forks or a pastry cutter, cut in the cold cubed butter until a coarse, crumb texture is achieved. Measure out ¾ cup and set aside to be used for the topping. Pout the rest into your prepared baking pan, and press firmly to create the bottom crust.
  3. Bake for 15 minutes as you prepare the filling.
  4. Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Fold in the chopped peaches.
  5. Remove the crust from the oven, and immediately pour peaches on top of it. Top with the remaining crumble mixture, and return to the oven for 30-32 minutes, unil just lightly golden.
  6. Allow to cool for 30 minutes on wire rack, then transfer to refridgerator to cool for an hour before cutting and glazing.
  7. When ready to glaze, combine the confectioners sugar, vanilla and heavy cream until you have a thick glaze. (Add more milk or powdered sugar as needed to achieve desired thickness).
  8. Drizzle over each square and let set for about 15 minutes before serving.
  9. Store bars in airtight container in the refridgerator for up to 3 days.

(Recipe by Sallys Baking Addiction)

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quick low bun

August 12, 2014

Love this hairstyle for those days when you don’t have time for a fussy up-do yet want something more than a basic ponytail.  Feel free to make this as neat or messy as you like.  It’s fabulous on it’s own or under a brimmed hat like a fedora.

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  1. Gather hair in low loose ponytail and secure with a hair tie.
  2. Divide hair into two sections right above hair tie.
  3. Pull ponytail up and through the divided section.
  4. Braid ponytail (can fishtail braid this as well).
  5. Flip braid up and tuck inside divide section where ponytail was pulled through.  Secure with bobby pins and hair spray.

xo,

brandyjsig

 

 

 

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six weeks

August 11, 2014

I can’t believe it’s been six weeks since Bingham was born.  I can’t believe I have 2 kids.  I can believe I am posting a full body picture of myself on the internet six weeks postpartum.

Oh the high and lows of the first six weeks (and many months after).  On one hand I feel great.  Even better than I did after having Jettie in fact.  On the other I feel impatient and slightly defeated.  Getting my body back in to shape is going to take time, I know this.  But gosh wouldn’t it be nice if we all looked like Jessica Alba in a bikini six weeks after giving birth (insert hand slap across the face for the celebrity comparison reference).

At first we thought we would take a few of just me.  We failed.  I do sort of love Jettie whizzing by as I am snootily looking the other way though.

six_weeks_postpartum_1Shortly after Bingham wanted in on the action.

six_weeks_postpartum_2And then we just gave up and ended up with a sequence of images that make my heart smile.  This is my life and I would not want it any other way.

six_weeks_postpartum_3 It’s been six weeks of comfy clothes. Flowy tops, flats and anything with stretch rule my wardrobe at the moment. It’s not exactly my favorite, but being that this is my second time around I know that slowly but surely my usual attire will creep it’s way back into my life. Staring at this handsome little face the last six weeks helps too.

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Have a great week everyone!

 

brandyjsig

 

 

 

Posted in outfits, style | Tagged | 8 Comments

one year

August 8, 2014

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Tomorrow is Josh and I’s very first wedding anniversary.  Looking back at the past year and that magical day gives me butterflies in my stomach like nothing else can.  I would relive our wedding day a million times over if I could- but I am also so thankful for a marriage that is just as beautiful as that special day was.

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The morning of our wedding I sat down and wrote Josh a letter.. spilling out every promise and hope I had for our marriage.  Looking back on this year, I can’t help but laugh thinking of all of the things that were in store for us that we never could have planned for or anticipated.  Words are usually my strong suit, but I think he had it right that day.  He simply wrote me this:

My love is not fragile.  It will not leave you; you are my heart and soul.  Everything that I am you are a part of- know that I cherish you and always will.

Just like that.

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At one year, all I can say is how incredibly thankful I am to call this man my husband.  Countless times I have looked at him and thought it could never have been anyone else.  Our year has been filled with ups and downs, but I have never been alone.  He has firmly held my hand through the most pain filled season of our life and held me up on the hardest days.  This excerpt from a book I love (while talking about wedding traditions), has tugged at my heart for the last few weeks:

“But my favorite interpretation is the one where the wine in the glass is a symbol for all of life, and when the bride and groom drink it, they accept both the bitter and the sweet aspects of life.  They accept that sometimes they’ll celebrate and sometimes they’ll mourn, in the same way that sometimes they’ll drink wine and sometimes glasses will shatter.”

Life is not our plan, and neither is marriage.  All we can know for certain is that the person we choose to experience life with was made to brace every fall, and love us every single day- flaws and all.  I am so grateful for a husband who gaurds my heart and loves me fiercly.

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xo,
shansig

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