Meet Clara Belle Gingerich

Clara arrived this morning (7/28/10) at 7:20.  She weighed 7lbs. 1 1/2 oz. and was 20" long.

 They checked into the hospital at 3:30 and she was ready to come by about 5:00, but she was face up and it was hard going for a while.  They used the forceps and vacuum to finally get her out.  Her head is quite bruised, purple, and swollen.

She has long dainty fingers and good sized feet.  More importantly she does have all her fingers and toes.
We didn't get a picture with her eyes open.

Stay tuned for pictures with the tiara on the princess!

37 weeks

I went for my 37 week appointment today. I am 4cm dilated and 80% effaced and the baby is really low. If I go into labor they will not do anything to stop the progress at this point; the baby is considered full term. We finished the babies room tonight and now we are just waiting to see how long it takes for the little one to come.

Here is a picture from last week. I know it says 26 weeks but the pregnancy brain got the best of me!

Dakota Joy Lopata

We have a new addition to our family. Her name is Dakota Joy Lopata. She weighed in at 6lbs.13ozs, 20.7 inches long. She was born at 11:08 PM on June 14th, 2010. Evan really likes his little sister. Dale and I can't wait to start spoiling her.

Strawberry Cream Trifle

Ok ya'll here is the recipe from the shower.

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

1) Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. Combine fresh and frozen strawberries; mix well.

2) Juice lemon to measure 2 tbsp juice. Whisk lemon juice, yogurt and pudding mix until smooth. Immediately fold in 1 cup of the whipped topping.

3) To assemble trifle, place one-third of the pound cake cubes into bottom of bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time.. Top with remaining pound cake cubes and remaining strawberry mixture.

4) To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings


Thank you all for coming and sharing this weekend with me!