Just some pics. :)

Matthew loves taking pictures like this now. He would throw his arms around me and smile for the camera. I was eating it up.

I took this to show how pateint our cat is with Matthew, he is playing cars on her.

This is anti-nadia defense. Nadia keeps jumping on the couch and bothering Matthew when he watches his favorite show, so in an ingenious move, Matthew put his stool on the seat next to him to keep Nadia off. I was impressed, I never thought of that. He has pretty good problem solving skills for his age, or at least it seems like it. :)

My Favorite Egg Bake

I have tweaked this recipe quite a bit to fit our tastes. You can put any breakfast meat or vegetable in this egg bake. I make this quite often and admittedly eat the whole dang tray by myself in about a 2 day time span. MMMMMmmmm cholesterol ;) It may sound like a lot of work, but it really isn't. It's delicious! TIP: use a foil stuffing pan so you don't have to wash cooked cheese out of a casserole dish.

INGREDIENTS
8 eggs
2 cups milk
1/2 green bell pepper
1/2 small yellow onion
1lb maple sausage
3 or 4 whole fresh mushrooms
1 tsp ground mustard
salt
pepper
2 pieces of bread (wheat, white, doesn't matter)
1 tomato (or 3 roma tomatoes)
8ozs of shredded cheddar

Preheat the oven to 365F. Thoroughly cook the sausage, breaking it up into pretty small pieces. Place on plate with paper towels to absorb some of the grease. Tear the bread into stuffing-size cubes and line the bottom of the casserole dish. Add the sausage on top of the bread. Dice the pepper, onion, and mushrooms. Set them aside. (All the vegetables are optional, of course)

In a large bowl beat together 2 cups of milk and 8 eggs. Add salt, pepper, and ground mustard. Mix well. Add the diced vegetables and mix a bit more. Pour the egg and veggie mixture into the casserole dish, over the sausage and bread. Let the bread soak some of the egg mixture up while you slice up the tomato. Cover the top of the casserole with thin tomato slices. Cover it all with the shredded cheddar.

Bake for 45 minutes. The cheese will be slightly brown and the center of the casserole should have baked up into a little mound. If it hasn't baked up, leave it in for another 10 minutes. When you cut into it there will be a little water, but it should be pretty firm. Let it cool for 5-10 minutes if you can handle the wait. Enjoy! :)