Today the boys had their first official picture day. I mean, I take pictures everyday; but let's face it, I'm no photographer! I needed some professional help. My dad is friends with the owner of Time 2 Remember, so he arranged for us to have their pictures taken there. I'm so glad! The photographer there, Mrs. Stacie, is wonderful. Upon entering the studio I was taken back by the beautiful portraits on display. In case you've never tried to photograph 3 month old triplets, let me tell you, it's no easy task. Mrs. Stacie was so comfortable holding and handling the babies and so very patient; a good quality to have when dealing with one baby, but a must when photographing triplets. To add to the fun, Taylor was with us, and with so much attention being focused on the babies he began to misbehave a little to get some attention thrown his way. Again, Stacie knew just how to make him feel special by inviting him into a photo. Unfortunately he wouldn't take his shirt off for her to get the artistic shot she was trying for, but we did get an adorable shot of him holding Brayden with Carter and Tucker on either side of him. I can't wait until next Wednesday when we got to see the pictures.

Picture day sure wore the boys out. As I pulled in the driveway here's how I found all my boys:

Yes, Taylor's asleep with a lollipop in his mouth. Also, I'd like to point out that the studio is only about 10-15 minutes from the house.

After I woke the boys up, the little ones demanded dinner immediately. So, after feeding, Carter was in such a good photo taking mood, I decided to summon to inner photographer in me. Here's my little ham, Carter.

Those are all straight off the camera. I need to tweek them a little. How cute would those be in black and white?

Here are some other random pictures

The bottles I wash DAILY:

Since they are such a large part of my day, I thought I'd share!

I have lots to add about out mini summer adventure, but I'll have to do that later tonight when I'll have more time. For now, here's the recipe of the week, taken straight from a box of Bisquick and it is YUMMY!

Ultimate Chicken Fingers

6-8 Chicken fingers (cut from a boneless skinless breast or ready packaged)
2/3 cup Bisquick Mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg slightly beaten
3 Tbsp butter, melted

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, Parmesan cheese, salt and paprika in a Ziploc bag.

Dip chicken in egg, then shake in Ziploc bag until covered evenly.

Bake 12-14 minutes, turning halfway through baking time. Cook until no longer pink in the center.

Plus a couple of strollers already in the van... FUN! What's funny is that I am certain we'll get on the road and think of more than 1 thing that we've forgotten!

Lot's of pictures coming soon!

Ok, I didn't like how that turned out. The layout of the smilebox recipe page that is...The recipe itself is de-lish!

The recipe, by the way, is a combination of recipes I've found as well as things I added in myself after each time I've cooked it. If I ever copy a recipe, the credits will be listed. I always 'play' with recipes, never follow them exactly, and I don't measure or time things. So, when giving recipes to friends I often guess the cook time and amounts of ingredients..Or I say things like, 'cook until it's done'- 'add liquid and stir until it looks "right."' I get that from my Mom.

Anyways, I'm trying my best. I've heard from lots of you that you'd like me to post recipes. So help me out by leaving comments to let me as well as others know what you think, or ideas that you have to make the recipe even better! Comments also let me know that you are still enjoying and finding the recipes useful.

Since the last post didn't post as I wanted it to and it's too small to view, here's the recipe again.

Chicken Broccoli Fettuccine Alfredo

1/2 a box fettuccine noodles
1 can cream of mushroom soup (98% fat free)
6 ounces shredded parmesan cheese
1/2 cup of milk (2%)
6 chicken strips, washed and cubed
Frozen broccoli florets (add to taste)
Minced garlic and pepper (add to taste)

Boil water for noodles, Sauté chicken cubes in a little extra virgin olive oil and minced garlic. About 5 minutes before noodles are done, add frozen broccoli to water, cook with noodles remainder of the time. Drain noodles; combine mushroom soup, milk, and parmesan cheese. Simmer 5-10 minutes until thick. Top with more cheese if you'd like.

Even if you don't like mushroom soup, you'll like this! The cheese combines to make it a creamy alfredo taste. However, a less healthy, but tasty alternative is a block of Philadelphia cream cheese in place of the mushroom soup. For an even richer sauce, you can exchange heavy cream for the milk.

ALSO - this post has a label. That means you can click the label and it will pull up all the post I've written and assigned that label. So, if you want to cook something from a recipe you read here, but it was a while back that I posted it, you can come here, find a 'Sundee Supper'label on any post, click it, and it will pull up all the previous posts that had that same label.

Thank you all so much for your support and willingness to take the time to go out there and vote and spread the word for me. Unfortunately there was some controversy over the voting causing the vote to be called off and it looks like now it will probably just be a random drawing. So, keep your fingers crossed!

In other news, Brayden slept through the night (7pm-6am!!) Wednesday night. Then, on Thursday we were a little off schedule because Taylor's baseball practice was a little later than usual and so they ate at 10pm and all slept through to 4am! It's getting close, but I'm not getting my hopes up too much. My little, hum, Big Brayden Bear is 13 lbs!! They'll be 12 weeks old tomorrow.



I caught Carter smiling (on camera that is). They are all starting to smile when you talk to them. After they get a full tummy they're all smiles. They're also starting to coo and make little noises here and there. It's all still few and far between, but I'll take what I can get.