My amazing man...

When we first moved into our house, we thought, "wouldn't it be nice to put a dishwasher in the hole there by the backdoor?"

Well, hooray, the project is done. My brothers helped us with the electricity and water stuff, (thanks guys!) and Peter just finished boxing it all in over the weekend.

In other exciting news, Peter has a new love. Well, that's what I've been calling it. We got his Christmas gift early because hunting season is here and he wanted to get some deer. He tried it out yesterday with is dad, and good times were had by all.

Showing off all three of his guns, hehe. What a man:) Love you baby!

and...

A few more shots of baby LaRock...

Daddy showing off his tummy, hehe~

Oh, the mockery!

Yummy Chicken

Here's a yummy chicken recipe.

1/2 cup balsamic vinegar
1/4 cup fresh lemon juice, (from about 1 lemon)
1/4 cup Dijon mustard
3 garlic cloves, minced
1 tsp salt
1 tsp freshly ground pepper
1/2 cup olive oil
Chicken, cut into 6 pieces
(about 4 pounds. You can cut a whole chicken, and save the back and neck for another time, or purchase precut meat. The best pieces are the thighs/drumsticks and breasts.)
1 tablespoon chopped fresh flat-leafed parsley
1 tsp grated lemon zest.
In a 9x13 baking dish whisk the vinegar, lemon juice, mustard, garlic, salt and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for a least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle parsley and lemon zest over the chicken and serve. If the chicken gets too dark during roasting, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

This has been my favorite chicken lately. I love savory and tangy food and this chicken is delicious!

shots of the belly:)

Here are some shots of my belly. Baby LaRock is now 16.5 weeks old. In the last 2 to 3 weeks I've noticed a lot of growing/stretching going on. I've also got my appetite back! I've been working out regularly which has really been good for my back and just our general well being;)

My midwife strongly encourages eating well while preggo, and I agree with her. I don't mind healthy eating, but I do like for it to taste good. I've found some great recipes lately, and hope to begin posting some of them. I'm still not eating as much as some would recommend, but I think the baby is happy and growing!

Peter has an interview for another job on Tuesday, so if you think of it, say a prayer that it goes well, and that we'll know whether or not it's right for our family.