Time is Flying By

This little stud muffin is already 6 months old! Where has the time gone?!

He is just getting cuter and cuter!

Sorry it's a little blurry, I took it with my phone and he was in mid roll...

I just can't get enough of his face though, love it!!

He has finally learned how to roll both ways and was rolling around the house for about a week and then decided that wasn't good enough, so now the boy is up on his hands and knees rocking back and forth.

It won't be long before this little guy is off chasing David!

He is eating like a pro now too...for a while we couldn't get him to touch any cereal or baby food. Now he gobbles it all down...I still have to mix the fruit in with the cereal to get him to eat it (crazy kid is a veggie lover I guess).

On a side note- David has taken to eating baby food veggies.

Can't get him to touch real ones but with these he asks for more...at least he's getting it from somewhere, right?!

This picture was taken after he licked the bowl clean and started licking his tray! lol

My boys are growing up too fast!

I told Brandon today that Jacob could be walking in the next 3 months (if he keeps going the way he is). 3 months! That's nothing!

David is now able to get himself dressed (still with a little help, but not much) and can put his shoes on!

Pretty soon they will be going on missions, then college and marriage, and then having babies of their own!

TIME SLOW DOWN!!

The BEST Recipe Ever!!!

I have to stress the BEST in the title...this seriously is an amazing meal, and we have the wonderful Herd's to thank for introducing us to it!! It's soo good I just had to share it with everyone (well, everyone that reads my blog, haha)! I'm going to give you all the original recipe but it calls for a lot of pork, so I just normally get about a 2 lb pork roast and half the recipe. Well, I'll get right to it!

Sweet Pork Tacos with Cilantro Lime Slaw

Roasted Sweet Pork

• 6 lbs pork butt/shoulder roast
• 1 19 oz. can Red enchilada sauce
• 1 can Dr. Pepper (20 oz.)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 clove garlic or 1 tsp. garlic powder
• 1 1/2 c. brown sugar
• 1/2 onion, chopped
• 1/4 c. fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender. (If you are using a 2 lb roast, about 8 hours should do it instead of overnight). Whoops, forgot to mention that you need to shred the roast up once it's done...

Cilantro Lime Slaw

• 1 pkg. Cole slaw or whole shredded cabbage (I actually used a broccoli slaw package)
• 1 c. mayo
• 1 c. cilantro, chopped
• 1 tsp. minced garlic
• 1/4 tsp. cayenne pepper or a dash of your favorite hot sauce
• 1/2 tsp. salt
• 2 T. lime juice
• 1/2 tsp. cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.

Put meat on top of a tortilla (we used corn tortillas, warmed in the microwave...but I'm sure flour tortillas would work too), and then the slaw on top of that. Fold in half and enjoy!

Super easy and a super delicious meal!