Don't you just love pictures, so here are the ones of Max I promised and Haley jumped into one. Alex didn't want to be in any, he hasn't been feeling too great and he has been extra grumpy and not too cooperative. Oh well maybe next time when he feels a little better.

Oh and just for fun, and because my best friend Megan requested it, here is the best chocolate chip cookie recipe you will ever try I promise.

Blue-Ribbon Chocolate Chip Cookies

2 ½ cups all-purpose flour 2 large eggs
½ tsp baking soda 2 tsp. vanilla extract
¼ tsp salt 12 oz. semisweet chocolate chips
1 cup (packed) dark brown sugar (about 2 cups)
½ cup granulated sugar
*2 sticks (1 cup) salted butter, softened Yield: About 3 ½ dozen

Preheat oven to 300. In medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just barely mixed. Do not overmix. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 min. or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

*Do not substitute shortening or margarine spread for butter it makes the dough too soft; if you only have unsalted butter, add ¾ tsp. salt to the dry ingredients.