Monday, March 16, 2009

Night Shift

Working night shift provides lots of time for reflection. I am actually enjoying working some nights lateley, it works out well that I can be at work while Issac is asleep. If I work day shift I leave for work before he gets up and get home just before he goes to bed. The hospital has been unusually quiet lately (knock on wood!) so nights are usually relaxing without any administration running around. So, here are some thoughts from night shift.

I hope everyone will say a prayer for Eli. Some of our good friends, Lewy and Jessica, have a 16 month old boy in the hospital. They have been going through some pretty rough times, and are in Spokane right now. We are all praying for Eli and his family that he will have a fast and painless recovery.

As always, Issac is growing and changing before our eyes. Today I layed him down on a blanket on the rug in the living room. When I turned around, he had rolled over and kicked himself around 180 degrees. A few minutes later, he had rolled off the rug onto the wood floor, and he had started out in the middle! He's learning how to move-now I'll be chasing him for years!

Calving season is starting to slow down. Instead of 15-18 calves a day we have had 2 or 3 the last few days. When the snow came yesterday afternoon lots of cows decided to have their calves in the blowing snow. Bryan was busy chasing cows and calves into the barn, and trying to figure out which calf belongs to which cow. He has been busy day and night for a month now in the calving lot. At the end of March we are planning a trip to Missoula to see my parents, and so Bryan can get off the ranch for a couple of days.

I'll post some pictures soon.

Monday, March 2, 2009

Update on Issac



Issac and Maddy-checking each other out!


Issac has been enjoying all kinds of new foods. His favorite so far is oatmeal, and he doesn't much care for the rice cereal. He's also sampled bananas, grapes, pears, and applesauce. It's so entertaining watching him eat new foods and experience new textures and tastes.