Happy New Year's Eve!

Great Grandma Roth made a sweater....

Look who is 1 month old!

Merry Christmas!

We can't seem to get enough naps....

Winter Storm '08

View from our front door...

Uncle Bridger timidly holding his nephew while Maddie watches

2 week-old pictures

Andrew's day with his Great Grandparents

With Great Grandparents Roth.

With Great Grandpa Dindia.

With Great Grandma Dindia.

Andrew's sponge bath at home

ahhh....

Another Nap-time?

Dad catches Mom taking a nap...

Nap-time

Mom caught Dad and Andrew napping...

Going Home Today!!!

Today we go home! It also happens to be Civil War Day.
Andrew and Dad are decked out in their Beaver gear and Mom has Oregon gear on in her heart.

Final Result: Oregon 64 - Oregon State 38

Andrew is here!!

Welcome to the Roth family!

Andrew Joseph Roth
Born 11/27/2008 5:03AM
6 lbs 1.5 oz.
19 3/4"

On Thanksgiving morning, Andrew finally arrived. It only took 30+ hours and he was 3.5 weeks early and we are very thankful to have him with us.

Baby Shower

Here are some pics from the baby shower at Audri's house.

Oh what fun this game was...."Let's guess how big Laura's belly is?!?"

...with soon-to-be great-grandmother...

...with soon-to-be Aunt Melody...

From the Garden Card

Stamps: From the Garden Hostess Stamp Set
Ink: Jet Black StazOn Ink Pad
Paper: More Mustard, Basic Black, Very Vanilla
Accessories: watercolor pencils, blender pencils
All materials Stampin' Up!

Embrace Life Card

Stamps: Embrace Life Stamp Set
Ink: Jet Black StazOn Ink Pad
Paper: Whisper White, Perfect Plum, Pale Plum
Accessories: watercolor pencils, blender pens, 3/16" corner rounder punch, bone folder
All materials Stampin' Up!

Pregnancy Pies

Today I made 4 pies! Blueberry, Marion-berry, Raspberry, & Tay-berry. The first time I've ever made a pie and I made 4 of them. I've made plenty of tarts and crisps but never a pie. My morning sickness and swollen feet made this a really long day but it was worth it to see the smile on Brent's face.

Blueberry Pie

Pie Dough
flour for dusting the work surface

6 cups blueberries, rinsed and picked over
1 cup sugar
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground allspice
pinch freshly grated nutmeg
3-4 Tablespoons potato starch or Minute tapioca
2 Tablespoons unsalted butter, cut into small pieces

1 large egg white, lightly beaten
1 Tablespoon sugar

1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.

2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.

3. Toss the berries, 1 cup sugar, lemon juice and zest, spices and potato starch in a medium bowl; let stand for 15 minutes.

4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.

5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Cut 4 slits in the dough top. Brush the egg white on the top crust and sprinkle evenly with 1 Tablespoon sugar.

6. Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie 25 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees. Bake 30-35 minutes longer.

7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.

Serves 8

Marionberry Pie

Pie Dough
flour for dusting the work surface

3 cups marionberries
1 cup sugar
1/4 teaspoon salt
3 Tablespoons flour
2 Tablespoons lemon juice
2 Tablespoons butter

1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.

2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.

3. Toss the berries, sugar, salt, flour and lemon juice in a medium bowl.

4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.

5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Cut 4 slits in the dough top.

6. Place the pie on the baking sheet and lower the oven temperature to 450 degrees. Bake the pie 10 minutes. Rotate the pie from front to back and reduce the oven temperature to 350 degrees. Bake 30 minutes longer.

7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.

Serves 8

Raspberry Pie

Pie Dough
flour for dusting work surface

4 cups raspberries
1 cup sugar
2 1/2 Tablespoons tapioca
1 Tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 Tablespoon half-and-half cream

1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.

2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.

3. Toss the berries, sugar, tapioca, lemon juice, cinnamon and salt in a medium bowl.

4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.

5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Brush with the half-and-half cream. Cut 4 slits in the dough top.

6. Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie 15 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees. Bake 25 minutes longer.

7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.

Serves 8

Tayberry Pie (tayberry is a cross between the loganberry and the black raspberry)

Pie Dough
flour for dusting the work surface

3 cups tayberries
1 cup sugar
1/4 teaspoon salt
3 Tablespoons flour
2 Tablespoons lemon juice
2 Tablespoons butter

1. Put oven rack on the lowest position. Place a rimmed baking sheet on it and heat oven to 500 degrees.

2. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate. Refrigerate the dough-lined pie plate.

3. Toss the berries, sugar, salt, flour and lemon juice in a medium bowl.

4. Spoon the berries into the pie shell and scatter the butter pieces over the filling.

5. Roll out the second piece of dough to a 12-inch circle; place over the filling, trim, tuck and flute the edges to seal. Cut 4 slits in the dough top.

6. Place the pie on the baking sheet and lower the oven temperature to 450 degrees. Bake the pie 10 minutes. Rotate the pie from front to back and reduce the oven temperature to 350 degrees. Bake 30 minutes longer.

7. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.

Serves 8

Coming This Christmas.....

Brent can be crafty too!!!

My handsome husband, Brent is a Patient Care Manager at Kasier Permanete for several Specialty Care Departments. One of those departments is OB/GYN. There is a doctor who is retiring this month and the group is putting together a scrapbook for her. My husband was charged with putting together a page of comments from some of her patients. He asked me if I would help him with this task and I was more then delighted to help out. We got some of the comments printed out and then we decided to layer them onto Pretty In Pink and Bashful Blue with Basic Black textured cardstock as the main background. We spent hours trying to figure out how to do this page....I was throwing out ideas left and right...He finally decided on using the Superbella from Stamping Bella and the "*YOU'RE MY HERO!*" from Stampin' Up! Sassy Sayings I. I have to say I am truly impressed with his scrapbook page!!!! What do you think?!? (the picture is of him playing the trumpet at our wedding)

Stamps: Superbella (Stamping Bella), Sassy Sayings I

Ink: Whisper White Craft Stampin' Pad

Paper: Basic Black textured, Pretty In Pink, Bashful Blue, Whisper White

Accessories: Circle Rhinestone Brads Fire, Circle Rhinestone Brads Ice

All materials Stampin' Up! unless otherwise mentioned

Wild Wasabi 2-5-7-10 gift box

Wasabi!!!!! :0) That is one of the most fun words to say....seriously try it and see if you can't smile? I needed a masculine box and I thought these colors were masculine enough....

Stamp: Too Terrific Tags Stamp Set

Ink: Chocolate Chip Classic Ink

Paper: Wild Wasabi card stock, Very Vanilla card stock, Designer Series Paper

Accessories: Wild Wasabi Double-Stitched Ribbon, Paper cutter w/ Scoring blade, sticky strip, crop-a-dile, tag punch, 1/8" circle handheld punch, hemp twine

Most materials Stampin' Up!

Hanna Stamps - "Krist's Favorite Color" Challenge

I created this card in 25 mins! You see here's the story....I wanted to participate in the Hanna Stamps Challenge at SCS on 1/25 and I misunderstood the challenge. I thought you had to make the card and post it by the end of the party....Boy was I wrong...I could have taken my time and posted it a few days later. Anyway....this is the first challenge I have ever participated in. The challenge was to use Kristi's Favorite Colors (since it was her birthday). The colors were: gray, teal, and pink....This is what I came up with.....I have to say I'm impressed with myself for doing all of this in 25 mins! LOL
Stamp: Oh, So Lovely Stamp Set
Ink: StazOn Jet Black
Paper: Whispher White, Basic Gray, Taken With Teal
Accessories: watercolor pencils, blender pens, ribbon
Most matierals Stampin' Up!