ELLA BELLA

Last week Thursday day night (July 21st)- a perfect little baby girl was born. We are so thrilled for our dear friends Jeff and Kelly as the welcomed Ella Kennedy Meakins into their lives. We rejoiced with them 9 months ago when they found out they were expecting and have been anxiously awaiting the arrival of their little bundle these past months!

I was so honored to be part of the delivery and immediate post partum period to support Kelly through the exciting, yet nerve racking process of having a baby. It was so special to be there for little Ella's birth and share in the joy as she met her parents for the first time. I see newborn babies on a daily basis at work-but it is extra special when it is a baby you know on a personal level :). It was an emotional and beautiful thing! Kelly and Jeff were brave and amazing through the whole experience. Now the new family is at home beginning the joys and hurdles of parenthood. We could not be happier for them! Cheers to little Ella Bella!

We also send a special shout out to Mike and Rachel Jackson as they welcomed little baby boy Levi in the end of May and my cousin Meagan and her husband Jeff Ramos as they welcomed little baby girl Gracie Mae in June. We also look forward to some more new baby arrivals this fall...you know who you are!! :) Seeing all these healthy, and happy babies brings so much happiness! Babies babies everywhere!

Blueberry Breakfast Bake

4th of July weekend-I whipped up this breakfast deliciousness with my mother-in-law Nan. It is a Whole Foods Recipe. It is unique and perfect for berry season. We had a lot of fun making it too. :)

Ingredients:

1 (12 oz) day-old baguette, cut in 1/2-inch cubes

1 pint bluberries, divided (we threw in some raspberries too)

12 oz Neufchatel cheese, softened

1/2 cup sugar

8 eggs

1 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2/3 cup milk

Maple syrup (optional)

Method:

Place half of the bread cubes in a greased 9 x 13 inch baking dish. Sprinkle with blueberries, reserving a few for garnish.

In a mixing bowl, beat cheese and sugar until smooth. Beat in eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake about 25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand for 5 minutes. Serve with maple syrup, if desired.