Spring has finally Sprung....

Isn't little miss Hailey just a doll? This shoot proved to be rather difficult, because I did alot of backlighting. Also, the sunlight was still pretty strong, even though this was done at 5:30 pm. A couple may seem soft, but its becasue I added a softening/ glow conversion to them, and they look much nicer in their real size. And how about the Vintage Conversions? Aren't they cool too?







Seth jumped in for one too.... Can anyone spy something a bit naughty? ROFLOL!

Well, I have a very busy past few days. yesterday I had to cook and clean for some dinner guests last night. All this morning I was finally packing away my maternity clothes and bringing out my summer stuff. Yet, also, I was cleaning out the attic a bit and weeding out clothes I know I won't wear anymore.

I have been doing really great with keeping up with my running. I am up to 3 miles at a time now. Yes, its slow, but I'll build my speed as my endurance grows. I am so excited to tell you that in 2.5 weeks of running and cutting back on portions, and cutting out sweets... I'm already down 5 lbs and a pant size! WOOT! 10 lbs to go to get back to pre-pregnancy weight.

Now... I just mentioned that I cooked for some guests last night, and I am about to share a yummy recipe with you! Very easy and very tasty!

Lemonade Pie

2 (5 oz) cans evaporated milk

2 (3.4 oz) pkgs lemon pudding mix

2 (8 oz) cream cheese, softened

2 (3 oz cream cheese) cream cheese, softened

1 (12 oz) can frozen lemonade concentrate, partially thawed

1 ready-made prepared graham cracker crust

Garnishes: whipped cream, fresh mint sprigs, lemon slices

1. Whisk together evaporated milk and pudding mix in bowl 2 minutes or until thickened.

2. Beat cream cheeses at medium speed with a mixer until fluffy. Add lemondae concentrate, beating until blended; add pudding mixture and beat till blended.

3. Pour into crust; freeze 4 hours or until firm. Garnish if desired.

YUMM!