Its a boy!

We went to an ultrasound on Thursday to find out the sex of the baby (or that’s why I went, and to see that all was well and healthy), and it was a boy!

Stephanie and I had an arrangement, she would name the girl, and I would name the boy.  So he will be named Titus Nathaniel.  Two strong, great Biblical names that together mean (appropriately) Giant Gift of God!

Titus means Giant in the Greek, and Nathaniel means Gift of God in the Hebrew.  We will probably call him Ty or Nathan after he is born, but because I am stubborn and never actually cared for being called Ty myself (I prefer Tyrone – except my older relatives get away with it) I will probably have to warm up to it, I will probably call him Titus…

No matter, all is well.  Just to be clear, if it was a girl I would be just as excited and made sure she grew up to be “Daddy’s little girl” as much as was possible if it was up to me!

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Bread
Add 2 cups warm water
1 Tablespoon Oil
Another example of the dough consistency
4 Cups Flour
here is an example of the finished product, you can cook it at 350F and start checking the bread after about 25 minutes in the oven.  The internal temperature of bread/rolls should be 180F to 200F which may very if you have things like cheese in the center of the loaf.
Bring together and mix/knead by hand (or mixer if you want)
let it double in size, time will vary according to humidity and heat...(40 to 60 minutes, less?)
and the next fold...then flatten it down again and repeat this process again.
About 8 minutes
And again, closer.
punch dough down from the ball in the bowl, flatten out, then start to layer the cheese as you triple fold it..
Oil dough ball so no skin will form while resting/rising/proofing dough
(a little parsley-optional)
2 Tablespoons Yeast
Desired amount of Jalapenos (but usually 8 to 12 will provide a little heat and sufficient Jalapeno taste)
Look for smooth texture, slightly sticky, with good structure (not lumpy dough with hard rocks of flour in it)
1 teaspoon Salt
1 teaspoon of Sugar
stretch and shape them into baguette style, or long loafs, cutting slits in it to let the steam out while cooking. Let rise/proof again. Half hour?  How does it look?
Shred large amounts of good cheddar cheese