Gazing Upward
  • May9th

    It’s been no secret on this blog that I’ve often found motherhood to be a challenge (mainly on days when I’m feeling very selfish and deserving).  Particularly at this point of my life, being 35 weeks pregnant and very uncomfortable, the simple requests from my children for juice or a snack or help going potty produce a sigh and grumble in my heart.  This evening, I stumbled upon this post on John Piper’s Desiring God website and felt both validated and encouraged by this mother’s writing.  So I felt compelled to share….hoping you’ll find hope and purpose in her words too.

     

     

  • April12th

    Almost ten years ago, I returned home from a mission trip to Romania with the conviction that I would one day adopt a child.

    Along the way, God impressed the country and orphans of China upon my heart. And I would stare at photos of little Chinese girls on adoption websites, wondering what my one-day daughter might look like.

    For 3 years, I prayed that the Lord would give my husband the same passion for adoption and the readiness to leap.

    Almost 3 years ago, tears welled up as Scott told me he was ready to move forward.  I thanked God over and over again for answering my prayers.

    On October 24, 2009, we were matched with this beautiful girl, Guan Xue Hua.

    With that dimpled smile and sparkle in her eyes, she captured our hearts from halfway around the world.

    And on April 12, 2010, Guan Xue Hua became our daughter, Virginia Grace Xue Brown. I will never forget those first moments of seeing her in person.  She was more beautiful than I could have ever imagined. And her fear gradually turned to trust over time. 

    Grace, you are one of the greatest joys and blessings of my life.  Your personality can light up a room. Your affection stirs up love and gratitude in my heart.  Your stubborness tells of your strength and survival skills before you reached our arms. And   we simply couldn’t imagine our lives without you.

    Happy Gotcha Day, Grace! We are forever changed because of you!

  • April4th

    Better late than never….here are some shots from our spring break trip to Chattanooga, TN.  In addition to spending time with our dear friends who moved to the city two years ago, we loved exploring the Children’s Discovery Museum, the Tennessee Aquarium, Rock City, and the Incline Railway.  The kids loved catching up with their pals Ben and Katie Beth. Ben and Carter are only a few days apart in age, and Carter was obsessed with Ben’s 22-month-old sister. He is definitely ready to be a big brother again!

    Most of these pics from Rock City were taken by Caroline (hence why I appear in so many of them).  She’s gaining some pretty good photography skills!

    Some of the trails at Rock City are pretty narrow, as you can see in reference to my 4-year-old as he walked down these steps.

    This was called “Fat Man’s Squeeze.”

    I renamed it “Claustrophobic Pregnant Woman’s Nightmare.”

    At the top of the mountain, you can see seven different states!

    Aquarium Fun…

    I thought I might be a dork for dressing the littles in fish and whale clothing for the aquarium, but apparently Stacey had the same idea was well. :)

    Carter held Katie Beth’s hand the entire time we walked around.

    Well…except for when he got a butterfly to land on his hand in the butterfly exhibit.

    Katie Beth loved having Scott or myself hold her. Cuddling up in Scott’s lap during lunch, Carter wanted to be right beside her. What you can’t see in this photo is Grace standing on her chair yelling, “Daddy, I don’t want ‘Baby Beth’ in your lap! Put her down!!”

    Here’s the view from the Incline Railway train. It’s the world’s steepest incline, and it was a little bit nervewracking!

    At the Children’s Discovery Museum, they currently have a China exhibit.

    Carter worked on rebuilding the Great Wall.

    Grace ran toward the kitchen to cook up some authentic Chinese fare.

    And Caroline gravitated toward this classroom setting that reminded her of her school in Nanning.

    She settled into one of these desks to watch the video on the little TV straight ahead. What was humourous was that a couple of classes on field trips came walking by and stared at Caroline as if she were part of the exhibit!

    She finally realized I was taking pictures of her.

    Posing “in the streets” of her homeland.

    In the meantime, Carter had joined Grace in the kitchen.  I won’t even tell you what all was in the pots and pans. Even though the “food” was pretend, I still get a little grossed out by the commons foods adored by the Chinese.  About as grossed out as Caroline gets about cheese. :)

    I’ve come to the conclusion that I can’t call family trips “vacations” because they aren’t exactly relaxing (at least not at this stage).  But what we did was create memories, and it was fun to be together as family of 5.  Thanks to the Prentice family for welcoming us to their city. Stacey even had a gift bag of goodies waiting for us at the hotel! (By the way, Stacey, how did we not get one picture together??)  I’m sure we’ll be back soon!
  • March24th

    A few weeks ago, I was thrilled to receive an email from Stefanie (of the amazing and popular blog Ni Hao Y’all) and be asked to join the team of contributors for her site No Hands But Ours.  This site and its blog provide resources, encouragement, and support for families adopting special needs children from China.  I’ll be posting the 17th of each month. Here’s my first post (from a week ago).

    And I’ll hopefully have pics up soon from our spring break trip to Chattanooga! (Or as the littles call it, “Chagganooga.”)

  • March15th

    With a major sweet tooth this pregnancy, I’ve been eagerly tasting all sorts of desserts and sugary delights. I typically don’t love sweets, so my husband has been surprised on several occasions to see me shoveling chocolate cake into my watering mouth. (Honestly, I didn’t even like chocolate cake before now.)  I’ve also had a weakness for Pepperidge Farm Milanos. I mean, could I pick a more expensive brand of cookies to crave??

    My sister, Courtney, is fabulous in the kitchen and is always discovering (and altering for the better) delicious recipes to cook and bake. Most recently, she shared a recipe for Marscarpone Chocolate Toffee Bars.

    Marscarpone Toffee Bars

    They. Are. Divine.  Scroll down for the recipe…..

    My beautiful lil' sis

    Courtney launched a new blog several months ago when they were renovating the foreclosure home they purchased in Forest Park.  Her indecisiveness (we share many wonderful qualites) over paint colors led to “The Perfect Grey” blog.  I find her posts humorous, inspiring, and entertaining. Enjoy!

    Oh, and here’s a link to her old blog, Haute Home Cooking. Even though she hasn’t posted in months, there’s some good recipes on there to try.

    P.S. I’ve been sitting out here on my patio with my laptop for a total of 15 minutes, and there is already a layer of yellow pollen on my keyboard and across my screen. Spring is definitely here! :)

    Mascarpone Chocolate Toffee Bars
    adapted from Giada de Laurentiis, Food Network

    Ingredients
    • Vegetable cooking spray
    • 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
    • 4 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor or Heath)
    • 1/2 teaspoon pure almond extract
    • 1 cup semisweet chocolate chips (recommended: Ghirardelli)
    • 1 teaspoon vegetable oil
    • 1 cup (8 ounces) mascarpone cheese, at room temperature
    • 1/4 cup sliced almonds, toasted * see Cook’s Note

    Directions
    1. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
    2. Spray a 9×9-inch nonstick baking pan with vegetable cooking spray. Lay a 13×13-inch piece of parchment paper (or non-stick aluminum foil) in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
    3. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over (otherwise it will puff up – it might do this a little anyway, don’t be alarmed!). Bake for 20-25 minutes until the crust is lightly browned. Cool for 15 minutes.
    4. Place the chocolate chips and vegetable oil in a medium, microwave-safe bowl. Heat in the microwave for 45 seconds. Stir well. Continue heating for 15-second intervals until completely melted. Cool the chocolate mixture for 10 minutes. 5. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture.
    6. Refrigerate for at least 2 hours until the chocolate layer is firm.
    7. Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
    *Cook’s Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 5-8 minutes, until lightly browned.