You and Me and the Baby Makes Three: Vegas!

Wednesday, September 23, 2009

Vegas!

~{{(WARNING- TONS OF VACATION PICTURES!)}}~

Ned and I decided that we need one last trip as couple before our baby comes. He's working full time, taking 16 credits, and expecting our son this semester, so we took advantage of a quick weekend away. We had SO much fun!

This was not our favorite part:

We went to the Venetian. Don't the ceilings remind you of Alamo Cafe?

The gondola rides:

I posed with the street performers: (look at that huge belly!)

The outside of Treasure Island:

The Forum Shops by Caesar's Palace. What does it say about your level of class when you are too afraid to even go in the stores, because they're way too upscale for you. We were scared we'd touch something and have to spend $10,ooo to buy it. Seriously, the shops were insane!

Our hotel was AWESOME!

It had a full living room, kitchen, dining room,

multiple TVs,

jacuzzi tub in the bedroom, washer and dryer, and tons more! We could have moved in!

My extremely tired, 7 1/2 month preggy body was loving the pool!

We also saw the Wynn:

and we got to see Blue Man Group. It was the best part of the trip; we would go see them again in a heartbeat! Super entertaining and squeaky clean- a perfect show for the whole family!

We lost the baby fund that night:

Just kidding! We're really not into that kind of thing!

The next day we went to the Bellagio and saw the gardens:

I just think this one is funny. Here's Ned now:

...and after a few restless nights with the baby:

It was such a great little getaway from our everyday routine!

2 comments:

doug said...: Hey there! this is emily logged in as Doug.

you're a gorgeous PREGGO mamma. And it looks like you had a blast in Vegas.

p.s. thanks for commenting on Owen's blog. He LOVED it.; September 29, 2009 at 9:52 AM
Leslie said...: hi rachel,

you won the shabby apple dress on my blog last friday. not sure if you're a regular reader, but i need you to email if you want to claim your prize. thank you!
leslie; October 16, 2009 at 3:57 PM

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20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon or lime zest
1/3 cup fresh lemon/ lime juice
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min. While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. zest and juice, then pour mixture over crust. Bake 30-40 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon or lime peel just before cutting into squares to serve. Recipe from Our Best Bites.

1 medium onion chopped
1 1/2 c chopped carrot
1 1/2 c chopped celary
4 garlic cloves, minced
5 cans black beans, drained
1 can beef broth
1 can chicken broth
1 t chili powder
1/2 t cumin
1 T cayan pepper
1 t oregano
2 t coriander
1 t fajita seasoning- to taste ;)
3 bay leaves
salt and pepper
1 T olive oil

Add oil, carrots, onions, celery, and garlic. Cook until translucent. (5-7 min?) Add beans, broth, bay leaves, and spices. Simmer for 30 minutes or until all of the veggies are soft. Remove one of the bayleaves. Blend the soup in small batches until it's completely smooth. Top with chips, sour cream, cheese, and green onion! I found this one at: http://www.ourbestbites.com/ Go check them out! They have tons of great recipes!!

9(6 inch) corn tortillas,
6 T flour
1 1/2 t chili powder
1 1/2 t cumin
1 1/2 t salt
1 1/2 t pepper
1 1/2 t ground corriander
3 T canola oil
1 large onion, divided
4 or 5 pablano peppers, cut in chuncks (no seeds)
2 jalapanos, cut in chunks (seeds too!)
1 1/2 t chopped garlic
a couple pats of butter
celery, carrots, pepper corns, bouillion (all for stock)
1 1/2 cup half &half
5 bone/skin less chicken breasts
Monterey Jack cheese, shredded
tortilla chips

Cut tortillas, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. In a large stock pot, place chicken, celery, 1/2 the onion, bouillion, carrots, and pepper corns. Cover with water (about 12 c), and boil until chicken is done. Remove chicken and shred. Strain out the veggies, and save the stock. Place oil in a skillet over medium-high heat. Add onion, pablano pepper, jalapanos, and garlic. Saute until onion is clear and soft. Add butter and melt. Add torilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add a few ladles full of stock to loosen the mixture. Return the mixture to the food processor,and blend until smooth. Add to the pot of stock and wisk until blended. Add half & half and chicken. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Top each serving with shredded cheese and tortilla strips. Makes 8 servings.

1 lb shrimp, devained and peeled
2 carrots
1 lime
1/4 c House of Tsang peanut sauce
2 T terriyaki sauce
ginger (about an inch, grated)
rice
chicken stock
toasted almonds

I love how fast and easy this one is! It's the perfect 20ish minute meal. Prepare the rice with chicken stock. In the mean time, comine the shrimp, ginger, peanut sauce, and terriyaki sauce in a hot skillet. Cook until the shrimp is pink and curls up. Julienne the carrots and add in at the last minute along with the juice of half a lime. Serve on top of the rice,top with almonds, and enjoy! I think next time I'll add some sugar snap peas, too!
{I know my pictures are fuzzy, but I can't seem to fix it}