I wasn’t going to blog about any of this, just because it didn’t seem like it would be that exciting to blog about, but the last week or so I’ve kind of been at a loss for anything to blog about. I guess I’ll share, just so you all know we’re still here.
On May 4th Ryan and I celebrated our 4th anniversary. Ryan had midterms that week so we had kind of a low-key date. Nathan went to play with Matt, Christy, and Elijah and Ryan and I got Applebee’s car side to go (we love their 2 for 20- we get way more food than we can eat) and rented The Blindside. It was nice. I also made a carrot cake for dessert because our wedding cake was a carrot cake—and because I LOVE carrot cake! After Nathan went to bed we stayed up and watched LOST together (can’t wait for tomorrow!) I didn’t realize until the next morning that we failed to take a single picture the entire day! I think we were just so excited to see each other and to be (gasp!) alone together! Can’t remember the last time that happened!
Ryan also made my Mother’s Day so special this year. I have a hard time remembering my first Mother’s Day since I had a month old baby at the time. I just have to look at the pictures to know what happened. So I made sure Ryan took lots of pictures again this year (especially after our anniversary photo failure).
You can tell he really loves me, can’t you?
That’s better! (I insisted on pictures, even though he’d already been stripped of his dinner-covered clothes)
New sheets! Like spun gold! Now if I only got to spend more time with them!
Nathan really wanted to join the photo shoot- whether he was invited or not!
“Oh, you hurt yourself crawling all over me? Come here.”
“I’ll make you feel all better!”
Yep, it was a pretty typical Mother’s Day! A great one, too!
Here’s the recipe for our yummy carrot cake:
2 c. sugar 2 t. baking soda
1 ½ c. oil 2 t. cinnamon
4 eggs 4 c. grated carrots
2 ¼ c. flour 1 ½ c. chopped nuts
2 t. salt
Combine sugar, oil, and eggs. Beat at medium speed for two minutes. Sift dry ingredients together and add to oil mixture. Beat at low speed for 1 minute. Add grated carrots and nuts. Bake at 300º for 1 hour or until cake is done. When cool, frost with cream cheese frosting.
Cream Cheese Frosting
1-8 oz. pkg. cream cheese 1 t. vanilla
¼ c. butter 1 c. 10x sugar
Let cheese and butter set until room temperature. Beat together and add vanilla. Slowly add sugar. Beat until fluffy and frost cake.