Introducing...

Baby Schloemann!!

This picture is about 5 weeks old, so baby's actually a lot bigger by now, as I'm starting to tell from how my clothes fit (or don't). :) Our due date is May 2nd... 13 weeks down! (That's the day before our anniversary!)

We're thrilled that the Lord is growing our family and are excited about all that lies ahead! I've thankfully been feeling pretty well lately, especially the last two weeks or so. Weeks 6-9 were probably the worst. We had our 2nd doctor's appointment yesterday and everything seems to be going well - heard the little heart beat so super fast. (It was about 150 BPM.) Oh and we're not finding out boy or girl, but if you believe the old wives' tale about heartbeats, I think that means baby is a girl! We'll just have to wait and see. :)

Current guess: Javier - boy, Rebekah - changes by the day

Soup!

I'm so excited that fall is here! I never really thought I was one to enjoy fall, but every year I seem to enjoy it more & more. The maple tree in our front yard is tinged with red & orange, and our neighbor's tree is almost at its peak color.

Fall also means pumpkin recipes and soup! I've held out a little longer than needed on the soup-making (it has after all been quite chilly here), but tonight I'm making Refried Bean Soup. Now, before you stop reading because of the name of that, let me just say how good it is!

This recipe came from Emily who got it from a friend, so I don't really know the real origin... here it is:

Refried Bean Soup
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp oil
1 31 oz. can refried beans
1 10 oz. can diced tomatoes with chiles (Rotel), undrained
1 16 oz. can diced tomatoes, undrained
1 14 oz. can chicken broth

Cook onion & garlic in oil in a large pot over medium heat until tender. Add in rest of ingredients, stirring until smooth. Bring to a boil. Reduce heat & simmer for 15 minutes.

Our favorite way to eat this is with a cheese quesadilla on the side - perfect for dipping in the soup!

The original recipe suggests that you cut tortillas into thin strips & bake at 350 until browned (about 15 minutes, stirring every 5). Then you can top the soup with your choice of cilantro, tortilla strips, sour cream or cheese.

I can smell it simmering right now!