Donations for a friend, if you feel so inclined! :)

Some of you may remember a couple months ago when I posted about some friends who are raising money to adopt two babies from The Congo. Everything is set now and they leave October 20th to go and get Ezra and Evie! Casey has a blog and writes about their journey through the whole process, along with fundraisers that have helped them raise money for the adoptions. The web address is below if you'd like to check it out or donate. :) www.caseychappell.com

Casey posted to FB yesterday that they are starting to collect things to take with them to The Congo. They will be there for 4-6 weeks with the babies before they can bring them home, and these are the things they are needing if anyone would like to donate. Please send me an email to hensley.maggie@gmail.com for the address if you'd like to send anything to the Chappell family.

Diapers: Sizes 2-4, any brand.
Wipes: any brand
Formula: Kirkland Iron Fortified formula or Gentlease is what they prefer, but will take any brand
Peanut butter or almond butter: any brand

I'm going to start getting my care package together this weekend, if anyone else would like to donate please feel free! Prayers and vibes for safe travels and a smooth adoption, this family is wonderful and these babies are going to be so blessed! :)

My baby eating Boxers!

Spruce and Bonsai love their new baby brother. Our family is so blessed to have such wonderful dogs! It blows my mind that so many people abandon their animals because they are having a baby... because Boxers EAT babies if you haven't heard! Pfft. Bennett and Deacon are very loved by their puppies. :)

Bennett is here!

Bennett Ernest Hensley was born Tuesday, September 13, 2011 at 7:59 am. He weighed 7lb 15oz and was 19.5in long. Here are some pictures from Bennett's first couple of days, and you can copy and paste the link below into your browser to see even more!

http://www.facebook.com/media/set/?set=a.2072265211867.2107956.1401990099&l=3dd784fbe2&type=1

Only FIVE more days!

This morning was my last prenatal appointment before Baby Bennett makes his grand entrance. How crazy is that?! The next time I see my doctor will be at the delivery, I can hardly believe it's only 5 days away. Scott's Grandma said this morning that he's coming today, but who knows. If he decides to make an early appearance that would be great, but if not we're enjoying every minute we can with Deacon. I've had some sad moments the last few days because it will never be just Deacon ever again, his whole world is about to change and he has no idea what's going on. Don't get me wrong, I'm SO excited for Bennett to be here, I just hope Deacon will be as excited to have a new brother as I am. :)

Here's the 38 week update! Woohoo!
Your baby's intestines have accumulated a considerable amount of meconium (the code name for black, tar-like baby poop), which is usually eliminated shortly after birth and gives you your first experience with the 100-wipe diaper change. Here's what else is up:

Your baby might just scratch herself in the womb as the fingernails have grown over the fingertips now. Resist painting them hot pink when she arrives.

Baby's lungs continue to mature and her brain and nerve function are working better every day. The latter two will continue to mature until Junior is a teenager, at which point she'll know it all (or at least she'll think she does).

Your baby weighs about 6½ pounds and is around 19 or 20 inches long—as long as a duffle bag (in case you needed an excuse to go shopping for a new bag for your labor gear).

Chicken & spinach pesto lasagna... YUM!

Chicken & Spinach Pesto Lasagna

12 uncooked lasagna noodles
3 T olive oil
1 cup onions, chopped
3 cloves garlic, crushed
2 packages (12oz each) frozen chopped spinach
3 cups cooked chicken, diced
1/2 tsp salt
1/2 tsp pepper
2 cups ricotta cheese
1 large egg
1 1/2 cups prepared pesto (plus 2T)
3/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese

1. Preheat the oven to 350.

2. Spray a 9x13 inch casserole or lasagna pan with non-stick cooking spray. Partially cook the lasagna noodles according to package directions. (I used the no boil noodles!)

3. Heat oil in large skillet over med-high heat. Cook and stir onions and garlic until transparent. Add spinach, cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper.

4. In a large bowl, mix together ricotta cheese, egg, pesto and parmesan until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine.

5. Spread 2 T pesto in bottom of pan.

6. Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

7. Bake about 35-40 minutes or until hot and bubbly. (I covered with foil for the first 25 minutes and then uncovered for 15.)

Deacon and his lion towel.

My pretty babies. :)