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            My twins are ten years old today. Ten. It seems impossible that it has gone by so fast. I remember the day that they were born. We had only found out that I was carrying twins a week before. We were still in total shock. I think that everyone was. My daughter was severely footling breech and we lived almost two hours away from the hospital where my doctor practiced so it was agreed that a C-section was the best choice.
            We drove to the hospital early in the morning through small towns and farms where my ancestors have lived. I remember that it was a foggy morning and steam was lifting off of the summer green pastures and floating up to meet the sky. It made me feel protected, like my long past relatives were there letting me know that they were looking our for me, and the babies to come.
            The four or five days in the hospital were torture for me. I was so scared that I wasn’t going to make it out of there safely with my children unharmed. I felt like I was making a prison break as they wheeled me towards the front doors with the twins in my arms. I just knew that a nurse was going to come running down the hall waving paperwork and screaming stop them at the top of her lungs. I was certain that someone was going to drag us back into the bowels of the hospital and force twenty vaccines upon my tiny babies before they gave us our freedom.
            We have been so blessed over the past ten years. The twins are getting a wonderful education. They get lots of exercise and have numerous interests. They have been healthy. I haven’t had to make an emergency room run, or doctor visit for either of them. I am so thankful for that I can’t begin to explain. Joelle and Cyrus are really smart and engaged. They are kind and they care about people. They are even polite. I am so very proud of them both.
            I guess that I have discovered the one thing in the world that I am the very best at is being a mom. I am pretty proud of that fact to. I guess a lot of credit for that goes to my own mother, because she taught me a lot and loved me like crazy. I also give credit to all of my foster boys, and the crash course that they all gave me in parenting. And I credit the state of Oregon for all of the childhood development classes that they paid for me to attend. Mostly though, I give the credit to my husband, because by being such a great partner to me in parenting, he makes me the mother that I am.
            I can’t wait for the next ten years. I am a little afraid to let them finally go out on their own at eighteen. I am hopeful though, that this batch of years will go by more slowly and not be as much of blur as their early childhood was for me. I really can’t wait to meet the people that they are going to become because they are already such beautiful human beings. I am crying now as I write this. My kids are the best thing that has ever happened to me. I think that the majority of parents would admit the same. We love them with everything we’ve got. My love has grown like crazy since the day that they were born. They have taught me how to love more, and how to love bigger. Happy Birthday Joey & Cy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!