This past Saturday Brett and I celebrated Baby Michel with our family and close friends. It was a wonderful afternoon filled with good company, laughter, and, most of all, excitement for the arrival of our little blessing.
Special thank you to my Nanny Kristie for delivering the cake that day and to my cousin Hope for making the delicious cake pops!
That afternoon we also finally shared with everyone the gender of our baby. Brett and I stood in front of everyone and cut into our cake to reveal whether or not we were having a boy or a girl.
Then proudly, Brett shared with everyone the pink icing which symbolized that we are expecting a GIRL!
We are so thrilled beyond measure that our news is finally out in the open, and cannot wait to meet our sweet Allie Claire in just a few weeks.
Here are a few pictures from our celebration:
My friend Katie and I also made all of the arrangements using silver dollar eucalyptus, babies breath, and white roses.
At the entrance table I included baby pictures of Brett and I and the very first ultrasound of our baby girl.
Thanks to everyone that helped make this celebration possible. Brett and I were very overwhelmed from the love and support that we received that day. We are over the moon excited about meeting our precious angel and sharing her with all of you very, very soon.
Brett and I with my parents.
Since the weeks leading up to the shower were filled with last minute preparations, I failed to take bump pictures or sit down to write an update on weeks 30 and 31 of my pregnancy. Since nothing major occurred, this post will serve as the update for those weeks.
30 weeks: Brett was able to scan me during week 30. We were able to privately observe our little girl for about 20 minutes. He had trouble locating her face, but once he finally found it we were able to watch her stick out her tongue a few times. Brett also confirmed that her feet are resting right near my lower right rib cage – which is probably why I’ve been experiencing a bit of soreness there lately.
31 weeks: Since I reach 32 weeks tomorrow, I had my 32 week ultrasound this morning. The technician confirmed that we are still having a girl. She also let me know that Allie is weighing right at 4 pounds, her head is down, and everything seems to be moving along as it should. This news was such a relief to this anxious mama. Check out the sweet picture of her lips and nose below.
And lastly, I wanted to share a few recipes of some of the party foods served at our celebration since a few people requested them. Check them out below:
2 to 3 cooked chicken breast or boneless skinless chicken thighs
2 stalks of celery, chopped
4 eggs, boiled
1/4 cup of dill/sweet pickle relish
1 cup Mayonnaise (Blue-Plate)
2 ½ oz. of craisins (Ocean Spray)
Boil eggs (3 min. per egg). If chicken is not already cooked, put in a pot with 2 chicken bouillon cubes dissolved in a little water. Cook chicken, cool, then shred or cut into small cubes. Season chicken if desired with salt, pepper, garlic powder, and Tony Chachere’s seasonings. Mix everything together, chill in refrigerator for a few hours or overnight. Make sandwiches with bread (I prefer using Evangeline Maid Bread – It is sold in Louisiana) or eat with crackers.
Meatballs and Brown Gravy
1 slice of bread
Small package ground meat
2 cloves of garlic
1 tablespoon green onion
Pioneer Brown Gravy Mix
1 tablespoon of parsley
Tony Chachere’s seasoning
Salt and pepper
Tony Chachere’s Brown Gravy Mix
Moisten bread with water and mix all ingredients together well. Shape into balls then cook meatballs in a skillet until brown. Drain grease.
Meanwhile mix 1 envelope of Pioneer brown Gravy Mix and a small amount of Tony Chachere’s Gravy Mix with water. Cook until thick then pour gravy over cooked meatballs. Heat for a few minutes and serve.
Maw Maw Mary Liles
1 lb. Spaghetti, cooked (or 1 lb. your choice of pasta)
1 small green pepper, chopped
2 bunches green onions, chopped in small pieces
1 medium tomato, chopped (or 1 package of cherry/grape tomatoes – cut in half)
½ or ¾ cucumber (optional and depends on size of cucumber)
1 small can sliced black olives (optional) drained
½ bottle McCormick’s salad seasoning
1 large bottle Italian Dressing
Mix all ingredients together in large bowl – best if made night prior and refrigerate before serving. You may need to add a little more Italian Dressing before serving as the pasta soaks up the dressing.