Sasha finally had baby Lexi late last night, 8lbs 13oz 22 inches long. I have no idea how she fit in there but man she is adorable!!

30!!! Really???

I would like a recount, some proof other than this birth certificate that I am really 30!!! I wasn't there so how can I really be sure, I definetly don't feel that old. Luckily my boy have been trained since birth that mommy is 22 and will always be 22. So my cake of course says "Happy 22nd birthday Mom" Where have the years gone// It doesnt feel like it's been 30 years or even 11 years since I have graduated high school!

So today and the rest of the week I shall be celebrating my 22nd birthday(for the 8th time)!!!

Finally have everything ready for this little girl to get here. I still have 9 more weeks to go but with the boys being 4 weeks early you can never be ready too soon!!

I should just delete this thing........... I never post anything, or never know what to post. Life is too busy and Im just too lazy :)

Lately I have just been busy getting fat and waiting for this little girl to get here. Her dad is lucky I didnt have to kill him! Which I really would have if this was another boy.

The other two crazy boys are busy being well CRAZY. We actually survived the summer without any broken bones or stitches and that's a miracle! Croix finished baseball and is now playing club soccer, that I HATE!!! But he's good and he loves it, what ya gonna do. He usually gets at least a bloody nose in every game, sometimes worse. He's the goalie and gets pelted with a lot of hard kicks. We had to put his modeling on hold until his two front teeth grow in, hopefully that wont be too much longer cause Im sick of him asking "how long".

Shawn is still working hard he got a promotion and a raise last month, He ROCKS!! He's going skydiving soon for his birthday so I told him he needs to up his life insurance! You know just in case :) He can't wait for VyVy to get here, he is going to spoil her rotten. I'm jealous that means less spoiling for me :>

Garlic Grilled Peppered Steak with Balsamic Sauce

2 lbs Flank steak or tri-tip cut into 8 oz pieces
4 tablespoons black peppercorns slightly cracked
2 tablespoons
salt
3 tablespoons olive oil
1/4 c red onion minced
1 tablespoon garlic minced
1 c Cabernet Sauvignon( the alcohol cooks out completely)
1/2 c balsamic vinegar
2 tablespoons brown sugar

Tenderize meat lightly with a mallet. Dust with pepper and salt. Press salt and pepper into steak with the palm of your hand. Transfer to a baking dish and place in the refrigerator. Marinate 4 hours.
In a medium sauce pan over medium heat add olive oil and onions and lightly saute until onions are carmalized. Add garlic and cook until it begins to brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 30 minutes or until mixture reduces to 3/4 cup.
Place steaks over a hot grill. Cook for 5 minutes and flip cook for 4 minutes. When desired doneness is achieved remove steaks from grill and let rest.
Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created.
Serve over a green salad

Three Cheese Risotto

If you like rice you have to try Risotto!!

1 tablespoon olive oil
1 c chopped onions
salt and white pepper
6 c chicken stock
2 tablespoons chopped garlic
2 cups Arborio rice
1 tablespoon butter
1/4 c heavy cream
1/4 c grated Parmigiano-Reggiano cheese
1/4 c grated Ramano cheese
1/4 c Asiago cheese
2 tablespoons chopped chives

In a large saute pan, over medium heat add the olive oil. When the oil is hot add the onions and season with salt and pepper. Saute for 3 minutes or until slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes stirring constantly or until mixture is creamy and bubbly(I taste it at this point to see if the rice is cooked or not). Add the butter, cream and cheeses. Reseason with salt and pepper. Simmer for 2 minutes and top with chives.
Serve immediately

Ginger Garlic Pork

2 lb. pork tenderloin
2 tablespoons soy sauce
1 teaspoon dry mustard
3 tablespoon rice wine vinegar
1 cup flour
3 tablespoons cornstarch
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon salt
1 teaspoon pepper
3 tablespoons canola oil

Cut pork into 1 inch rounds. Stir soy sauce, mustard and rice wine vinegar in a large bowl. Add the pork and marinate for 20 min. In a shallow bowl mix flour cornstarch, garlic, onion, salt and pepper. Lightly press the pork and dredge in the flour mixture. Heat the oil in in a saute pan and cook pork until browned on both sides.

Gravy
3 tablespoons canola oil
1 yellow onion diced
3/4 c diced fresh ginger
3/4 c diced garlic
1 tablespoon black pepper
1 cup white cooking wine(can substitute extra chicken stock)
2 c water plus 4 tablespoons
2 c chicken stock
4 tablespoons soy sauce
2 tablespoons honey
3 tablespoons cornstarch

In a medium sauce pot over medium heat add the oil. When oil is hot add onions, ginger,garlic and pepper and saute until onions are translucent. Deglaze the pan with wine then add 2 c water and the stock,soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return to the pot over low heat. Combine the 4 tablespoons water and the cornstarch in a small bowl. Slowly stir into sauce and cook until gravy has thickened.

Serve over rice