4 months old!

Our baby boy is getting so big! Here is an update about our 4 month-old kiddo.

We had a great time visiting family over Christmas break. This is at the Biggs' house. Christopher seemed to love meeting all of the family, being constantly entertained, and constantly cuddled!

Happy in his play pen! Over the break, lil' Chris's sleeping schedule was pretty unpredictable, but since we've been back he's settled down to more of a routine again. Usually he'll sleep for about 12 hours and wake up several times during the night. The past couple of nights he's been going to bed at 6pm!

Christopher is a lot happier doing tummy time now...especially since he can roll over really well from front to back. You can tell he is really excited to be able to crawl.

Daddy is the best playmate!

Back in New Haven. Here is our happy, smiley boy!

At Christopher's four-month check-up, the doctor weighed him at 13 lbs and 25 3/8" tall. He did a lot better with the four month shots.

Love those eyes! Christopher is slobbering a bunch and constantly chewing his fingers. No sign of teeth yet, though!

We love this cute baby!

Collard Greens

This is Curtis's new favorite recipe. It's yummy and healthy to boot!

1 package extra firm tofu

1 bunch collard greens (big leafy greens in the produce section)

Vegetable oil

1/2 onion

Sliced mushrooms

1 tsp chili powder

1 tsp all-purpose seasoning

Lemon juice

Salt and pepper

Rice

Prepare the tofu (it has to drain first): place 2 paper towels on a plate. Put the tofu on the plate. Then, put something flat on top of the tofu (like a cutting board), and put a couple of heavy cans on top of that. The water will drain into the paper towel. Let sit 10 minutes.

Rinse the collard greens and remove the stems. Stack the greens, roll them up, and then slice them into strips. Dice the onion. Cube the tofu.

In a large pan with tall sides, cook the tofu, onion, and mushrooms (we used about 2 handfuls) in vegetable oil, stirring frequently. Add chili powder, all-purpose seasoning, and salt and pepper to taste. Add collard greens. Cover and turn to medium heat. The pan will be full at first but it will cook down. Once the greens have all cooked down you know that it's done. Add lemon juice to taste. Serve over rice. Yield: about 6 servings