4 months old.

yesterday our sweet girl turned 4 months old! it was a special day because it was also the first time it snowed this year. we didn't take her outside to see it (too cold!), but she seemed content looking at the mysterious white flakes falling from the sky from the living room window :) Will took this picture at the office this morning... so pretty!

Will left this morning for Indiana for the National Forestry Association's yearly conference. He was asked to be this year's key note speaker at the conference! We are so proud of him! He got to hear Audrey laugh for the first time last night when he was playing with her before she went to bed. it was so sweet!

hello!

can you tell she's teething? :) she was trying to eat her hands in almost every picture!

rawr!!

i also wanted to share this chicken salad recipe i made for the first time last night! when i was pregnant, i had an unnatural obsession with chicken salad. my favorite chicken salad ever comes from a small cafe in Waycross, GA. when we were visiting this summer, i ordered a pint of it to take home with me. there was a mix up in the order and somehow i ended up with 5 pounds of chicken salad! we abandoned most of it but after eating chicken salad for lunch for a week straight, i never wanted to touch the stuff again. then, i came across the recipe from the cafe and decided to make my own with some left over chicken breasts i had thawed for dinner last night. it turned out great and it's not as unhealthy as most chicken salad recipes tend to be :)

1 lb. of chicken (about 2 boneless skinless breasts, boiled until cooked)
1/4 cup of plain yogurt
1/2 cup mayonnaise (i used Dukes Light mayo - yum!)
lemon juice
2 cups seedless grapes cut in half
the recipe also calls for 1/2 cup of chopped walnuts, which i didn't have and it still turned out great so i guess it's just a preference to add or no

shred the chicken and toss in a small amount of lemon juice (to taste)
combine yogurt, mayo, and grapes together and gently fold/mix with chicken, refridgerate
serve over lettuce (i like to use spring mix or tear pieces off of a head of lettuce) and drizzle fat free raspberry vinaigrette on top

ta dah! delicious!!