Bellies and Beer

I missed last weeks photo!.....


25 weeks down and 15 to go! Seems like this is zooming by!
I bought the denim fabric this week and will start on the panels next week...so stay tuned for more curtain photos.

Here is one of the bedding put in the crib!
This week my mom and I are heading to the hardware store for some picket fence to put behind the crib. Now I just need to find someone to sew me a denim and bandana toy bag for the wall behind the crib. (I thought a little horsey hanging out over the bag would be cute too)

Soon...I'll buy the material for the lampshade and glider cushions to recover those....stay tuned!

My dear friends Tara and Taylor are throwing me a baby shower in the end of November! I'm sooooo blessed with such great friends and can't wait to finally get to meet and show baby Reid off to the world!!!

But for now...I just have to get through the next 15 weeks. Thankfully my mom is in town to visit and we have done nothing but laugh non stop! She's a hoot and good for the soul!

Today the inlaws are coming over for dinner and I'm making my Play Off Chili again. It's quick and easy and ohhhhhh so good for a crowd! But....it calls for a 12oz can of beer. Well I'm too embarrassed to buy it myself being hugely pregnant, so I made my mom get it while I was pumping gas today! She was sooo embarrassed too! She doesn't drink and felt weird I guess...But funnier yet...they don't sell it by the 12oz can....only 24 or bigger. Haha She walked out w/this huge can laughing so hard. I was wondering what was up! I said better you than me! haha

Dessert is going to be off the chart!

Chocolate Chip Bundt Cake

Ingredients

• 2/3 cup chopped pecans
• 1/4 cup butter, softened
• 2 tablespoons granulated sugar
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup buttermilk
• 1 (12-oz.) package semisweet chocolate mini-morsels
• Garnishes: whipped cream, cherries

Preparation

1. Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.

2. Whisk together flour, baking soda, and salt.

3. Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.

4. Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.