May 6, 2014

Baby Update - Four Months Old

Our babies sure do grow up fast don't they? It's amazing how fast time passes the older you get. I'm going to blink and this little fella is going to be 18 and heading off to college (Texas A&M University to be specific)! I've definitely been slacking on my posts, he's kept me so busy! We actually turned 4 months old back on April 12th. Just a little behind, whoops!

The last time we checked in Peyton had just started daycare and I was getting use to being away from my little man. Well, a lot can change in a month and now I am thrilled to say I am now a stay at home mom, or a work from home mom, if you will. I'm definitely working! I am so happy that I am able to stay home with him during this time in his life. It was the hubby and I's goal to make this happen and we did!

Developmentally, I feel like Peyton isn't too far behind other babies his age (since he's 6 weeks preemie). At his 4 month appointment he weighed 14 lbs 8.5 oz and measured 25" long which are both in the 25th to 50th percentile. Then that little noggin of his puts him in the 75th to 85th percentile fro head circumference. I'd say that's pretty good for a preemie! I'm anxious to see how big he is in the coming months because I have a sneaking suspicion this kid it going to be big and tall like his daddy!

Month 4 Skills and Events:

+ Babbling ALL the time, starting to make his consonant sounds
+ Rolling from his tummy to back more often
+ Trying SO hard to roll from his back to tummy (yet to do so)
+ Blowing air
+ Tracking things in a fluid motion
+ Smiling ALL the time
+ Had his first BIG belly laugh (my fave!)
+ Grasping really well
+ Learned what tickling feels like and laughed when tickled
+ Sleeping through the night more often
+ Shaking toys
+ Loves standing!
+ Wants attention ALL the time
+ Sick for the first time :(

How cute is this little punkin? We'll be back in a few weeks!

Cheesy Bacon & Spinach Quiche

This delicious recipe will definitely have you come back for more. Have it for breakfast, lunch, or dinner. This quiche is perfect for any time of the day!

1 (9 inch) refrigerated pie crust
5 large eggs, beaten
1 cup heavy cream
1 1/2 cups chopped baby spinach
6 strips thick cut bacon, cooked and chopped
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt

Preheat oven to 375 degrees F. Beat eggs with whisk until well blended. Add cream, salt, and pepper. In the bottom of your pie crust layer chopped spinach, then layer chopped cooked bacon, and then layer shredded cheddar cheese. Layer once more, spinach, bacon, and cheese. Pour egg and cream mixture into the pie crust. Bake for 35 to 45 minutes until egg mixture is firm and the top is golden. Cut into wedges and serve warm.