I thought I'd be feeling better by now, but yesterday I woke up with a fever and felt worse than I had since Wednesday. I took a weird nap during Sophie's first nap but other than that I kind of moped around the house all day--it was almost 90 degrees out and I had been in a funk all weekend. We finally decided to go to Stanford and walk around the mall and I got some frozen "yogurt" from Pressed and it was absolutely delicious. I still wasn't feeling great but I was in such a better mood--it's funny what some sunshine and a frozen treat will do.

Sophie's first two teeth are coming through and they're so cute even though they're making her a little miserable. We got her a high chair and have been giving her bananas, avocado, and yams.

After years of daydreaming about owning one, Rob and I finally bought a rower and did a little 9PM outdoor workout on Saturday night. I fell in love with rowing a few years ago when I started taking the rowing class at my gym in Charlotte, and when we moved I knew I was going to miss it. I still try to take barre at least once a week (usually I take class before or after I teach or on the weekends), but I think it's going to be so nice to have a workout I can do at home while Sophie naps or after she's gone to bed.

I'm working with my one and only designer once again to give this online space a little upgrade, and I'm so excited about it. I've been wanting to update my blog for a while and I absolutely love working with Kelly Ann, so I can't wait to see what she comes up with in a few weeks.

On Tuesday night we got home from a 10 day trip to Virginia and North Carolina--it was so much fun seeing our East Coast friends and family and introducing Sophie to so many people who hadn't met her yet. I left with my heart feeling so full, but now that we're home we're all a little under the weather (Sophie started cutting her first two teeth the day before the flight, which made for an interesting trip).

I haven't been sick in a long time (other than getting mastitis last winter), and it's such a challenge when you're also trying to take care of a fussy baby. Luckily Rob took more paternity leave at the beginning of May and is still home for one more week. I can't even begin to explain how lucky we are to have so much time with him at home, away from work.

While we were in Richmond, we met up with our wedding photographer (who also shot our maternity photos in September) for some family photos with Sophie. We never did a newborn shoot or anything so I'm super happy to have these sweet photos of her at six months. 

I'm sharing some of my favorites in this blog post--I can't wait to print some and frame them or maybe get a big canvas for the nursery. And one day I hope to get some photos of all four of us, including Ender. 

For now I'll just be snuggling my sweet family and trying to sneak in a few naps until I'm feeling better. Happy Friday, friends.

PS This is my jumpsuit (affiliate link) and I absolutely love it..

This post is sponsored by La Crema.

I'm a pretty huge fan of garlic, so it's no surprise that chimichurri is one of my all-time favorite sauces. I had never made it myself until a few years ago after a trip to Miami with Rob where we had the absolute best steak on a muggy vacation date night.

Today is National Wine Day, so obviously I had to share a recipe that pairs super well with one of my favorite wines--La Crema's Montery Pinot Noir. Grilled steak is one my favorite meals, but I almost always forget to whip up a delicious fresh sauce to serve it with, which is why chimichurri is the best--it's only a few ingredients and comes together super quick. You can even make it ahead of time and let it come to room temp before serving.

Chimichurri

Ingredients:

• 1 tablespoon dried oregano

• 1/4 cup hot water

• 1/2 teaspoon kosher salt

• 1/2 cup minced fresh cilantro

• 1/4 cup minced fresh flat-leaf parsley

• 2 garlic cloves, peeled

• 1/4 cup red wine vinegar

• 1/2 cup extra-virgin olive oil

Instructions: 

1. In a small bowl, combine hot water and oregano. Stir and allow the oregano to soften slightly.

2. In a food processor, pulse together cilantro and parsley until well combined. Add garlic, red wine vinegar, and oregano/water mixture. Add salt and continue to pulse as you add the olive oil. Leave out at room temperature until ready to serve or refrigerate and remove with enough time to allow to come back to room temperature.

See how I put it all together today on the La Crema blog!