You know how everyone ever always say to take time when you eat. To make sure you savor every bite. Digest. Relax. Etc.
You know that person didn’t have a toddler, right? Or has never met a toddler, either, for that matter.
Lately, eating has become a little bit of a challenge during the day, because Eli is all GO GO GO and he really likes it when he has an audience. Lest you think I’m raising some kind of voyeuristic mama’s boy, I am working at getting past this new awesomeness; however, that doesn’t change the fact that sitting down with a meal and enjoying just doesn’t work out when the baby is hanging on your leg and whining.
Also, because of the weird weather we are having (um, 70 degrees in December?!), it appears my body no long knows what it wants to eat.
So after all that blah blah, here’s my point: quick, delicious recipes are necessary.
This one is my favorite right now, and I’ll just apologize in advance for the imprecise measurements. You know how I roll. Can’t imagine this could get messed up anyway!
Delicious, nutritious, creamy and savory, these farm fresh fried eggs are the perfect contrast to the bitter baby arugula in its slightly acidic red wine dressing. It’s just a perfect mix. It tastes so decadent.
Eggs ‘n Greens
- 1 large handful of baby arugula (or two!)
- Red wine vinegar
- Olive oil
- 2 eggs (try your best to find cage free, naturally fed – no soy, etc)
- 2 tbsp pastured butter (like Kerrygold!)
- Pure maple syrup
- Salt n pepper
First, melt your butter in a skillet and once nice and hot, crack your eggs in and let them begin their fry.
In a small bowl, combine arugula with a quick pour of red wine vinegar, a dash or two of olive oil, a spill of maple syrup, and a pinch of salt (do you want to kill me yet?). Mix it up. Then plate it.
When your eggs are done to your liking, season with a little salt and pepper, and then place them on top of the greens.
It truly takes under 5 minutes from start to finish, and THAT is a wonderful thing.
What are your “in a hurry” meal ideas?
Oh my gosh, good morning!
Look at my sock bun.
Please ignore the messy mess of my house. Sometimes I have to focus on other things. Like my hair. And a delicious cup of coffee.
Anyway, I’m obsessed with sock buns. If you didn’t catch the link I posted a few days ago, here you go again:
I feel like it’s changed my life a little. I mean, here we are going on three days of no hair washing(gross?), and I actually look PUT TOGETHER. It’s amazing. And all it took was a little sock. If you haven’t tried it yet, please do. And try to use a sock that is as close to your hair color as possible. Although I can imagine a Christmas themed sock could be interesting.
Let’s see, what else…
My mommas and I had a girl’s “afternoon”:
Don’t we look cute?
The boys stayed behind and babysat the spawns, while the ladies hit the town. Hard, I might add. It was epic greatness.
For those of you (Hi Patty!) who asked about a makeup tutorial, I am working on it. I’m having challenges in the technical department, because I’ve yet to figure out the best way to iPad videotape myself, AND I can’t stand looking at myself or listening to myself in live action. So. We’ll see. But I am going to do it. And before Christmas, for sure.
I can’t believe it’s just Wednesday. It truly feels like the week should be ending already.
How are your holiday plans going? I haven’t even started thinking about Christmas shopping and we don’t have a tree up either. We are so the opposite of festive this year! And since we are going to be in CT for the holidays, I don’t know, I just feel kind of lazy about it.
Did you know that I’m a Sephora junkie?
I just love it. I have the app on my phone and I check it daily for what’s new, what’s hot, and to look at new nail polish colors. It’s just one of those things I guess. I love butter and makeup.
Because I’m a junkie though, it’s rare that I find a brand of anything makeup related where I say – OK, that’s it. I’ll never buy another brand again!
But it’s happened, and here are my faves, in case you have some holiday shopping to do for someone who loves makeup. Or, for me?
1. Bare Minerals Pressed Eye Shadows. They are the creamiest, most pigmented, and most easily blendable shadows I’ve ever tried. They beat pants off Chanel quads, and are half the price. Try this special edition palette for the holidays!
2. Bobbi Brown Foundation. I love lots of things Bobbi, but the liquid foundation is the best. It’s creamy, long-lasting, and comes in colors that aren’t based on pink. It’s very natural and also looks great in pictures.
Benefit’s High Beam lumanizer. I love this stuff. A few dots above the cheekbone and on the brow polish any look.
I think those are my top three. Everything else is always up for a change. If you’re a makeup girl, what are your top threes?
Have a great weekend!
People, I finally went to the gym.
For real, this time.
It was freakin’ awesome.
It has been approximately six months since I stepped foot inside the gym, and if we are being honest, probably two years since I actually put in a decent workout.
Some people are surprised when they find out that I didn’t exercise at all to lose my weight. I would probably have been surprised too, I guess. But when you cut out the crap from your diet, your body just goes where it needs to be. Naturally. And sometimes really quickly. However, exercise is important.
All Spring, Summer, and Fall, I walked daily, of course. It helped that being in the stroller was a calming distracting for Eli. Walking is great, and movement helps to detox the body and tone it.
But sometimes you need to sweat!
Muscle is important, and while I was no mean lean machine before I got pregnant, it was clear afterwards that pregnancy kills your muscle. Since I’m toying with the idea of baby #2, the last thing I want to do is embark on another pregnancy without some muscle mass in tow.
So anyway. The gym was good. I’m keeping track of my workouts and will probably share them at some point on Best Mama.
In the meantime, PLEASE try this!
It is called a sweet potato hasselback. And if, STILL, you are afraid of butter, please please please, step over into the light with me and try this. I promise it’s so delicious.
Also, I did not have gouda, which will be remedied soon. It was still just as delicious with the raw cheddar I had.
Eli also enjoyed it. A lot. And all over the place.
Have a great Wednesday you guys! I’m off to clean this hizzy before hubs returns from his trip, and then kiddo and I are off to pick up our bounty of farm fresh goodies – more on that later!
Hubs randomly asked me, “What’s better than bacon?”
I promptly responded, “Wine and chocolate.”
And obviously butter too.
I just enjoyed a big plate of these:
You can’t make french scrambled eggs without butter. In fact, I probably had scrambled eggs twice during the 30 days of Whole30 and both times I regretted it because they tasted like shoes. That’s why I ate my eggs fried.
This weekend, I was reunited with an old friend.
And oh so delicious.
People, I was in heaven.
You might think that Hubs and I would drink a glass perhaps two, since we hadn’t had a drop of vino in a month. But we don’t roll like that.
We survived, as did our waistlines.
It’s funny, neither of us wanted to eat anything truly off the Whole30 plan, even though we could. We had Indian food on Friday night, and I had several things that were not on plan, but didn’t overeat at all, stopped when I was full, and fortunately didn’t suffer any intestinal discomfort. But we hit up the supermarket, had our juice in the AM, made sure to eat salads, and generally just acted foolish with our wine. Because we missed our wine.
It was really weird! But kind of cool.
I really didn’t take any pictures during the weekend, as I was too busy chasing after my kiddo or drinking vino, but we had a wonderful family visit. Eli was awesome, slept at night, and was generally adorable.
This is him and my dad at the Indian restaurant. Eli, by the way, LOVES Indian food. My dad was so proud.
We are bit behind schedule today because yesterday, little man got his first hematoma and this Mommy was FREAKED out.
Can you see that poor bump?
I put him to bed past his bedtime because I just wanted to make sure he was acting normally. And then of course every time he cried or fussed I ran in there because I was concerned. So suffice to say I didn’t sleep well last night, and he ended up sleeping in until close 9am. Which means nap time was pushed back an hour. It’s cool though. But gosh. I hate it when he hurts himself and it seems to be something he’s very intent on doing!
Things I’ve said repeatedly this morning:
- You really shouldn’t eat that paper.
- You really should stop eating the dog food.
- What’s in your mouth?
- Say “ahhh”
- Please give that to me.
- Open your mouth!
- What are you chewing on?
So, after I finish this post I’m going to go sit down and stare at the wall for a few moments and try to regain my sanity. Nap time is only so long, after all.
How was your weekend? Any vino shenanigans?
So, this is the best. I cannot imagine why I never made an omelette with a sweeter side before. I was really missing out, but don’t worry, I’ll be making up for lost time!
I used frozen blueberries. Wyman. They are my favorite and I always have a big bag in the freezer. Blueberries are probably the one and only thing I prefer frozen to fresh. You could use fresh though, just cook them a little longer I think. It’s hard to go wrong.
This recipe is whole30 compliant if you cook the omelette in ghee or olive oil and omit the added sweetener.
- 1/3 cup frozen blueberries
- 1 tsp coconut crystals (or sucanat, brown sugar, etc)
- 1 overflowing tbsp nut butter of choice (I used Justin’s Almond Butter)
- 2 organic eggs
- 1 pat butter
Over medium heat, put your blueberries, sweetener, and a touch of water in a sauce pan. Stir it up, keep it on medium heat to warm through.
Beat those eggs like you mean it.
Butter that pan like you mean it. Medium heat in a 12 inch skillet.
Let it heat up fully.
Check on your blueberries for a moment. Raise heat up high for a few seconds, then put it on low and keep it there.
Pour in your eggs. Let it cook for about 2 minutes – the edges will look a little bubbly and if you move the pan around a bit it should slide easily. Flip it.
Careful not to burn it. Burn omelette is yuck. Cook a little longer then flip onto your plate.
Fill your omelette with your nut butter. Maybe I lied about the quantity. Let your heart be your guide.
Pour your blueberries over the omelette.
Sorry for the MIA status this weekend! We ran hard.
I’m going to jump on the Autumn bandwagon and just tell you that I’m swooooning over the weather these days. It’s finally got that wonderful little nip to the air, it’s sunny, blue skies… Ahh.
Perfect weather for Fall sweaters…
And pumpkin in everything.
This is pumpkin pie in a bowl, and it is delicious.
Pumpkin Pie in a Bowl
- 1 tbsp canned pumpkin
- 1/4 cup coconut milk
- 1 tsp nut butter (I used cashew)
- 1 tbsp sweetener of your choice (or not, if you’re Whole30’ing it like me. I would suggest using brown sugar, coconut sugar, or sucanat for this. But maple syrup would work too!)
- Cacao nibs (optional)
- Dash pumpkin spice
Combine all ingredients in a bowl. Stir until it’s creamy and pudding-like and delicious. Garnish with cacao nibs. Eat.
I hope you all have a great week! I’ll be back soon. For now, I’ve got to get this little guy ready for his doctor’s appointment!
He loves his daddy
This weather is THE BEST. I love it. Love it loveit. Eli and I have been on at least three walks a day.
The best thing about the Fall though, of course, are lattes flavored according to the season. And perhaps with chocolate too. I definitely used to be a Starbucks girl when it comes to Lattes, and I actually blame them for craving Pumpkin Spice lattes once the little nip gets into the air. That’s some excellent marketing.
However, even if I were not doing with dairy or sugar currently, I would not be indulging in a Starbucks latte for two reasons:
- $$$$ ?!
- It’s so easy to make at home and so much better for you.
So, I’m posting this recipe as I made it this morning, which is completely Whole30 compliant. If you don’t have any dietary restrictions, I’ve put notes in there for ya.
Chocolate Pumpkin Spice Latte
Note: You can make this with regular coffee too. No problem. Brew it strong!
- 1 serving espresso
- 1/4 cup coconut milk (you can use any milk you like, but the creamier the better!)
- 1 heaping TSP canned pumpkin
- Dash of Pumpkin Spice (if you don’t have it, mix cinnamon, nutmeg, and allspice together in a little bowl, then add a dash of THAT)
- 1 TSP coco powder, unsweetened (optional, if you don’t want a chocolate pumpkin spice latte, just omit)
- Sweetener of choice (or no sweetener at all)
Start with your espresso, or coffee. Put it in a blender. ANY blender. I’m serious.
Coconut milk (or whatever milk)
Sweetener if you’re using it
Take a little sip. Is it perfection? If not, add more something, like milk or sweetener or pumpkin or spice. Whir whir again.
In all likelihood, your latte is now cold. You can nuke it or warm it up on the stove top. You can just guess which one I did.
You probably guessed right.
And voila! Delish!
Now, you probably noticed that I threw all the ingredients into the Magic Bullet and called it a latte. If that offends you, I totally understand. 10.5 months ago it would have offended me as well. But I’ve seen some things, man.
I use my Magic Bullet pretty much only for coffee these days. That’s really all it’s good for. If you’re interested in making a more traditional latte, here’s the method I use when I have more than 3 minutes to spare.
Heat up your milk of choice, VERY hot.
Make your espresso or coffee.
Put your milk and seasonings in your blender. If you’re making the above latte, that would be your pumpkin, spice, chocolate, and sweetener. Blend it up A LOT. It’ll get foamy.
Gently pour the mixture into your espresso or coffee. This will be perfect, trust me.
I hope you enjoy!
The first moment I held Eli, it was probably close to 2:30am, I was actually on morphine, and no one had slept in over 24 hrs. It was a moment of extreme confusion and panic and just plain exhaustion for me; all the drugs and the C-section had robbed me of that nice rush of hormones that come in to give you super mom powers. All I wanted to do was sleep, and Eli from day 0, was no sleeper.
It then occurred to me, after a few more hours of sleep torture, that I was woefully unprepared for something even more important than the birth:
The next few days at the hospital, lactation consultants came and went, and I realized, every single time, just how unnatural this natural action was for me. I wondered if it was just me? And why on earth did I read seven different books about being pregnant, and not one about breastfeeding?
But I was determined. And despite several people telling me to just formula feed, I felt very strongly that to do so would be a complete failure. You know those mommy hormones rage strong in those first few weeks. I was not to be messed with.
And if there are any soon to be or new mommas reading this, who do want to breastfeed, if there is one piece of advice I can give you, it’s this: YOU CAN DO IT. Surround yourself with support and hang tough.
That being said, the first four months were simply torture. I would escape to the shower and cry out of sheer frustration and pain. My entire body would cringe when Eli would cry in hunger, because I knew another torture session was about to begin. But we pushed through. Some weeks, I would pump every two hours to give my poor girls a break. I felt like a milk cow for a long time.
But guess what?
I also loved it. It was a special closeness that only Eli and I could have. And when we finally got our groove down (aka, my nipples finally stepped up to the challenge…) I loved breastfeeding. For reasons of sanity and occasional dinners out without Eli, I supplemented with formula too. This worked for me and for us. It doesn’t work for everyone. You have to do what feels right for you, always.
Now, I knew that in August when we took our first baby-free vacation, that our breastfeeding run could be at an end. I pumped while there to keep up my supply, but when we came back, Eli pretty much dropped all day feeds and wanted a bottle instead, and so I was only breastfeeding him in the middle of the night.
Three nights ago, he decided he was done with that too.
At almost 11 months old, I’m not going to call this a “nursing strike” because it feels done to me. I sense it. My milk production is low, and Eli has no more patience or desire for it. He wants his bottle at night, and that’s it. He’s very good at explaining these things.
So, this is leaving me a bit… Off center.
It took so long for us to get our boob groove going, that I feel we could have continued longer. I read a lot of articles about women who breastfeed through their second pregnancy and then tandem nurse with an infant and a toddler! Not that I felt interested in that scenario; I just assumed we’d at least make it to his first birthday.
It’s really just another reminder of how quickly my baby is growing. He’s wearing the 12 month clothes that I used to laugh at – he’d NEVER fit into that! He’s so heavy. And now he’s done with mommy’s milk.
I realize that doesn’t mean he’s done with me. But it’s an emotional thing!
It also means a few other things:
- REAL bras.
- My boobies will perhaps go back to normal size
- No more free calorie burn
We’ll see how this goes. Hubs will probably want to burn my nursing tanks.
And in closing, how did this guy…
Turn into this guy…
Next week he’ll be asking for the keys to the car!
Today is the official halfway point of Whole30! Go us
I’m really just excited to get some wine and buttah back in my life. Everything else can probably stay as it is for the most part.
A few things:
Me: ??!! (And complementary hand gestures)
Hubs: Oh, I forgot to undo my handiwork.
Me: But… why?
Hubs: It’s an iPod dock and speakers.
Me: I know, but why? Don’t you have earphones?
Hubs: Not close to me at the time.
Me: You wanted Eli to listen to music too, huh.
And so, my husband and son apparently went for a jog with an iPod speaker snap-tagged to the stroller.
The remarkable thing about this photo is not my choice of socks. Eli and I went for a run! Well, OK, we went for a “jog” that’s probably closer to Hubs’ “fast walk” but the point is, I got my boogy on and that rarely happens. I even broke a sweat. I credit the lack of booze. It’s messing with my brain.
Could you just die over the cuteness that is the long sleeve, long pant romper? O M G. I probably took seventeen gazillion pictures of him yesterday. Sorry if you’re FB friends with me. More sorry if you’re Instagram friends with me.
This lunch was epic and so colorful. I think I have to share it with you!
- 1-2 C. lettuce of choice
- 1/2 avocado, chopped
- 1 Sweet red pepper, chopped
- handful of black seedless grapes, chopped (it’s a little weird to chop grapes, but do it anyway so you get a little piece of grape in every bite! Also tip: if you buy black grapes, choice the darkest you can find. Those are the sweetest)
- Citrus vinaigrette: 1 part citrus (fresh lemon, orange, mix of both, whatever!) to 2 parts olive oil. Whisk in a little dijon mustard. Add salt and pepper.
Toss it all together and enjoy!
You didn’t think you were getting away with just one picture, did you?
Plus, Eli wants you to see how his momma needs to stop pulling tags off and just use scissors already. HOW EMBARRASSING.
So, as you know, I’m doing this Whole30 Challenge. That means no sugar. It turns out that everything in the entire world has added sugar in it, including most hot sauces and spice mixes. I’m also not eating soy. So the 25% of spices and sauces that don’t have sugar, definitely have soy. It’s irritating.
However, I was so pleased to discover red and green curry paste at the market the other day, and even more pleased to find that they included no soy OR sugar. Say WHAT? Yes.
It looks like this. Comes in green and red. Yum.
So, in the spirit of Fall, which is my favorite of all seasons, I bring you this delicious, healthy, Whole30 approved soup. Enjoy!
Thai Roasted Acorn Squash Soup
Makes 1 large portion, or 1 Mommy portion and 1 baby portion
- 1 Acorn Squash
- 1/2 cup full fat coconut milk
- 1/2 cup water (or more for desired consistency)
- 1 tbsp Red Curry paste
- Salt to taste – I used a Alder Smoked Sea salt, which was fabulous. This is a good recipe to test out a fancy salt with
Cut your squash in half, scoop out the seeds, put on a cookie sheet and roast for about 40 minutes in a 350 degree oven. No need to overcook. A fork should pierce the flesh easily.
After roasting, carefully scoop out the flesh. The skin will tear easily, so just do your best.
Pop the flesh in your blender.
Add coconut milk
Whir whir whir
Process until it has a velvety texture. You can add more water or coconut milk to get your desired consistency. I like my soup a little thick – you may like yours thinner. That’s ok!
In a pot, pour your puree and add your dollop of red curry paste. You’ll notice I measure using a baby spoon and call that a tablespoon. I’m sorry. At least I took pictures?
Turn heat up to medium, and incorporate the paste. Taste. Want more paste? Add more paste!
At this point, decide if you need more liquid as well. It’s up to you.
Heat it up to desired “hotness”!
Add your salt to taste.
I garnished mine with sliced avocado.
Babies love this. Or, at least my baby does.
You could pretty much use any squash!
I hope you enjoy it.
So, it’s Day 2 of the Whole30 Challenge over here. A few things come to mind.
- Hubs and I really enjoy our evening glass (…or two…) of wine. It’s kind of our routine. He’ll come home, take Eli upstairs while he gets comfy, I’ll pour us a couple glasses, and we’ll go for a walk around the pond with kiddo and Sammy. We’ll sip our vino, talk about our days, unwind. Clearly,all of this can still be done sans wine. It’s just interesting to me how a beverage triggers such a pleasant “relax” response.
- The sugar thing is more serious than I realized. I knew that the whole sweetened condensed milk in the coffee thing was just a disaster waiting to happen. I clearly remember telling myself: once this can is done, IT IS DONE. And lo and behold, find myself two days later putting three cans of it in the cart. Now I crave that intensely sweet and creamy coffee taste. Around this time of the morning. I’m experimenting with different teas, because I don’t truly care for the intense flavor of coffee sans sweetener and I’m not sure that I need to condition myself to like it either. Better to get into tea, right? I was fighting the whole no Stevia thing, because if I could have my Stevia, none of this would matter. But I understand the logic behind it, no matter how many times I ask WHY. I need to save myself from the sweet monster!
Otherwise, it’s all fine. Yes, I miss my butter. But that’s not a big deal. I had a delicious breakfast:
Steamed japanese sweet potato topped with a fried egg, sweet peppers, and a little Sunshine Sauce. So good!
I spent much of yesterday prepping food, which means that I spend less time throwing meals together.
Since I’m also sending Hubs to work with lunch, it’s essential to have things I can easily throw into a lunchbox for him. It also makes it more likely that I’ll add veggies to eggs in the morning and have more than one veggie in a salad.
I’m not feeling very “into” the animal protein right now, besides the occasional Chorizo and eggs, so I’ve been upping fullness factor in my meals by adding the sweet potatoes and the delicious Sunshine Sauce, which has both coconut milk and sunflower seed butter. I definitely feel satiated food-wise, so that’s a good thing.
In other news…
Eli celebrated his 10th month (Monday) with two busted lips. It was our first experience with some serious blood and pain, and let me tell you, I’m NOT a fan. Luckily, Apples and Bananas also works for busted lips, and I was able to help his swelling by giving him a bottle with a little icewater that he would suck on for a few minutes.
But yesterday he busted his lip AGAIN! He’s got me so on edge. He’s basically sitting, normally, and then will get excited and start to crawl wherever, but too fast, and just face plant. Hard. It’s difficult to stay on top of that, since you’d imagine sitting would be a somewhat safe activity.
We did get some cuddle time though.
My baby boy has not napped on me or fallen asleep on me for so many months now, I can’t even remember. He was an infant the last time he did it. Yesterday, he listened to some Baby Beluga on my lap, then turned to me for an actual snuggle. I just about died. Despite the fact that I use both of his nap times to get ANYTHING done in this place, I let the kitchen, school, dinner, hang tight, because there is just nothing as heart-melting as cuddling with my boo. I wish he would do more often. He napped on me for an hour. Totally worth the crick in my neck
Anyway, I’m off to do my thing. I hope you all have a great hump day!
So, one of the most delicious things I ate while in Sonoma were Chilaquiles. There is a huge Mexican population in Sonoma and I didn’t find many local restaurants that didn’t have a nod here or there to Mexican food. The hotel’s breakfast restaurant had several, but the Chilaquiles were my favorite.
A blend of smushy and crunchy tortilla strips, delicious red (Ranchera) sauce, cheese, fried eggs, and a topping of sliced avocado and sour cream – just wow. Here’s a picture of the Chilaquiles from Sonoma.
I decided it needed re-creation. I added a roasted cauliflower side dish that I had made a few nights before with dinner. It needed using and I didn’t see why it wouldn’t work. It was yummy. In place of the cauliflower, I’d recommend using black beans, any sauteed veggies, etc. You can’t really go wrong.
Kitchen Sink Chilaquiles
Serves 2, perhaps. 1 with a huge portion. You can do it.
1 can red (Ranchera) sauce. Or your favorite salsa or enchilada sauce.
2 Handfuls of tortilla chips. Your choice.
2 Organic eggs
1 cup shredded cheese (I used sharp cheddar. You can use any kind!)
1/2 cup filling of your choice (black beans, leftover veggies, etc)
Sliced avocado or Guacamole
1/2 cup full fat yogurt or Sour cream
Cilantro for garnish
Turn on your Broiler.
In an oven safe dish, place your chips in an even layer at the bottom, and cover with some of the ranchera sauce. Don’t drown them, but do coat them.
Place under the broiler for about 5 minutes, until the sauce is hot and has somewhat seeped into the chips. Remove from broiler.
Cook your eggs until they are ALMOST to your desired doneness.
Top your tortilla chip creation with whatever filling you want. I used the cauliflower. Top with half the cheese. Gently slide your eggs on top. Add the rest of the cheese. Pour more ranchera sauce over the top.
Place in the broiler just until the cheese is melted.
Top with sliced avocado or guacamole, chopped cilantro, and your cream. I mixed full fat yogurt with a little lime juice and salt to create a Crema. It was good. I didn’t have sour cream.
Hi guys! I hope you all had a wonderful weekend. This is just a quickie post to say hello. I’ve got about 60 minutes left of nap time and a shizz nizzle of a to-do list to whip through.
Hubs and I had a WONDERFUL FLIPPIN’ TIME in Sonoma. I cannot imagine why, pre-baby, we never went there? I just can’t. Taste delicious wine all day, feast upon delicious food by night? Yes please.
Yep. That’s me, probably 5-6 wineries into the day.
Truly though, it was so wonderful for Hubs and I to just be US again. It really breathed some new oxygenated air into our relationship, and while we’re both exhausted from yesterday’s full day of travel, we really do feel good.
Remember how I was so nervous about leaving my son?
Come back whenever. Grandma is just as good at making my bottles and hand-feeding me delicious tidbits of whatever she’s eating. She also understands that I need 100% of her attention at all times. You could pick up a few pointers.
The moral of this story is that babies are liars. They say they love you and need you and then just turn around and love whoever makes the bottles.
I’m kidding. Sort of. When my mom told me that he was sticking to his nap/sleep schedule, eating well, being a little saint, I did have a moment of, “Oh…really? No tears?” But I think knowing that he was totally fine enabled me to relax and have a good time as well. If I knew he was having fits the whole time I clearly would have been anxious.
But really. What a little user.
Delicious margherita pizza and Zinfandel at VJB Wineries.
Grapes doing their thing.
Homemade wine truffles.
Remember how I’ve had vacations where I come back lighter or without having gained an ounce?
This was not one of those vacations.
So worth the bloat, though.
Have you guys had any good vacations this summer? Moms – how was your first trip away from the babies?
One of the best food blogs I’ve come across ever has got to be The Shiksa in the kitchen. There’s such a huge wealth of information on the site, from simple things like how to seed a tomato to fun nerdy things like a white bean soup that Thomas Jefferson was fond of. There’s obviously a heavy influence of Jewish cooking, from many different Jewish cultures, and it’s truly just a delicious goldmine of recipes. I haven’t tried one thing that wasn’t great and I’ve been inspired to try other things by looking at her recipes.
Yesterday, since I had a boatload of plum tomatoes and peppers from my CSA share, I decided to see what I recipes I could make, and I sure found a delicious one!
It’s a delicious, slow-cooked medley of roasted tomatoes, roasted peppers, garlic, spice, and olive oil of course. Eaten as a cold salad, it’s so delicious on pretty much everything and anything. Last night I spooned it atop chicken drumsticks for husband with roasted cauliflower as a side . He loved it! It’s also a hit with this guy:
He loves strong flavors. A guy after my own heart
Yum. We’re definitely having this with scrambled eggs for breakfast!
This week has started off kind of crazy. Yesterday Eli was all off his schedule, and a pip for general purposes. He probably napped for a grand total of 40 minutes the entire day, and for a kid who average 3.5 hours of naps, that just wasn’t a good thing. However, he seems to be in good spirits this morning, so I’m crossing my fingers that I can get him back on track before my mom gets here tomorrow. She’s going to be staying here with the zoo while Hubs and I go here…
I’m even going to get my nails done.
I’m thinking this color for my toes:
Can you tell I’m excited?
Well, it’s time for coffee and a little breakfast. Have you had your green juice yet?
This one is my new favorite: Kale, cucumber, half a fennel (the WHOLE thing, halved), lemon, apple. So delicious!
I’m psycho about scrambled eggs. Possibly because they were the first thing I ever learned how to cook. I also learned my left and right from the burners on the stove. Perhaps we should have seen this food fascination coming.
Anyhow, I’ve always required the use of a bowl, a whisk, and a pan when making scrambled eggs. I’ve been known to whip out the Cuisinart to whisk up large quanities of eggs when we have many overnight guests. It’s just the way to make eggs. I can’t even eat eggs that aren’t beaten properly before they are scrambled. Or, I won’t. I just won’t!
But, things have changed.
And oh, how delicious they are.
And hey, one less bowl to clean.
French Scrambled Eggs
a recipe in pictures
At this point, add a touch of cream, sour cream, or creme fraiche… Oh stop, just do it. A little fat is good for you. Trust me.
They literally melt in your mouth.
I can’t even eat bacon or anything else with these eggs. Because I don’t want to. I just want to drown in them.
I would really recommend using pastured butter (butter from cows that were allowed to graze). A great brand is Kerry Gold and you can find that most places. I also recommend using eggs from free range, vegetarian fed, organic chickens. There’s a huge difference in taste and nutritionally… there is no comparison. You can normally get local eggs from your farmer’s market!
Enjoy guys. Yum yum.
Good morning and Happy Monday. I apologize for going MIA for a minute there; this weekend I was busy playing catch up with school and spending time with my new internet boyfriend, Polyvore. If you’re Facebook or Pinterest friends with me, you already know how that relationship is going.
Due to the fact that a lot of friends and family have recently joined the Green Juice club (Yay!) and have been asking for good juice recipes, I thought I’d show you how I decide what to juice and how much of it to juice. It’s not an exact science of course, and all of it really depends on your personal taste preferences. So remember to try different combos and if you don’t like something, make a few adjustments next time and see if that fixes it.
Green Juice Equation: 1 part Dark + 2 part Water + 1 acid +1 sweet
Dark Greens include:
- Kale (any variety, but I find the regular curly kale juices better than Lacinto)
- Swiss Chard
- Dandelion Greens
Water Greens have a high water content:
- Romaine hearts
Acid is a lemon or a lime – it will cut your “green” taste pleasantly
Sweet is a small apple or pear
Play around with your combinations until you find one what works well for you. If you make a green juice that you find extremely unpalatable – don’t you dare throw it out! Just add some water, some lemon juice, and a little liquid Stevia. It will be fine!
The juice I had this morning (above) was missing the second water green. I forgot about the cucumber.
If you’re using a Breville, that’s how I insert my veggies and fruits into it. The apple just pops right in. I love that so.
So, let’s see what else is new…
I put on my sneakers and went to the gym. I flipped out after 30 minutes POSITIVE the gym childcare provider was torturing my son. But she wasn’t. So I will go back. Most definitely.
Sammy and Kitty kept watch.
I caught the boys outside being adorable.
Oh, and I tasted a peach so delicious, it just begged to be drowned in Maker’s Mark.
You’ll have to wait another day for that recipe. I need to perfect it.
Go drink a green juice!
I’d ask where the weekend went, but I already know. We’re slowly adjusting to life without Chloe. For a 4 lb dog that spent most of the day snuggled up on the couch, she sure left a big space behind. Thank you all so much for your kind words on Facebook and here; we appreciate it so much.
Amazingly, life goes on.
The CSA box gets picked up.
Eli wakes up far too early.
And Mommy and Daddy drown their sorrows in a late night game of Rummy with a slightly inappropriate amount of gin. And kale chips.
Today we’re going into DC to spend the afternoon with some friends, eat something delicious, drink something strong, and have some much needed diversion.
I can’t stop myself from looking at pictures of Chloe and every time I do, I’m sitting here in tears. 16 year old Sarah would be writing copious amounts of dramatic poetry and posting it to LiveJournal. I have my blog now. I’ll try not to post any poetry.
Crying is good though. It’s the pain coming out. I know that.
I’ve also got to focus on this little guy.
He’s never known life without Chloe and he is a very emotional little man. I’m trying not to be ridiculous and give him bites of everything I eat and cuddle him non-stop — and I’m failing miserably. We will adjust though. I know.
It’ll just take some time.
Yesterday was a bad day. A very bad, no good, very bad day.
But instead of reliving the badness of yesterday through words, I’m choosing to write about the beautiful memories left behind.
My little pup, Chloe. She had plenty of other names. Bird. Birdy Bird. Chloe Bird. Bird nation. Munchy. Chloe-eesha. She responded to all of them. She was with me when I graduated High School. I remember that she fit in the cut off end of a tube sock. My mother and I had gone shopping for fabric. I had this idea that I was going to line my walls with decadent fabrics. Probably something I saw in a Middle Eastern restaurant. We came home with Chloe.
She never had a “puppy” stage. She hated to do things incorrectly. She was always a little lady. Always peed on three legs, because she didn’t want pee to inadvertently touch her. She hated to go outside when it was raining. Or snowing. Or just too cold. Or too hot.
She was great on road trips. As long as she was with her people, she really didn’t care where she was or what was happening. She loved her family. With the exception of perhaps Eli and Kitty. I’m sure she thought I’d lost my mind when we brought Eli home.
She was with me when I lived in Connecticut. She fell in love with James too.
She moved with us to Massachusetts.
Then to Maryland.
She barked at everything.
If there was a purse, a bag, a pile of clothes, something soft – you could be sure to find a Chloe in it.
She slept in our bed every night. For the past month or so she had taken to cuddling very close to us, which was unusual for her. Maybe she knew.
I have to say, I was really unprepared for this, even though when I woke up Friday morning, I knew. Poodles are supposed to live forever. Or at least, much longer than ten years. I wanted at least two decades out of my little Bird.
The house is too quiet. Strangely empty, even though Sammy’s here, Eli’s here, Kitty’s here, James is here. But Chloe isn’t. And I miss her so much.
I’ve lost a dear sweet furry friend before. Taffy, Chloe’s big sister (not by blood, but by family) left us back in 2006. I kept her going too long, and it was selfish of me. That’s why I didn’t hesitate to let Chloe go. I knew it was the right thing. For her. Not for me.
I know some people won’t understand. But I never wanted kids. I’ve always loved animals. Dogs especially. Chloe was my baby. I would have gladly stepped in front of a truck for her. No, it’s not the same as I feel for my son. That’s different. But it’s huge. Immense. And a very big part of my life.
I’m grateful that Chloe chose me to be her person.
And I’m thankful that she’s no longer in pain and can finally rest. I told her yesterday, as I held her and stroked her sweet little head, You’re going to the best place. Taffy will be there, you can lick her eyeballs (a favorite pastime) and there’s going to be unlimited rostisserie chickens. You can eat FOREVER if you want. And you’ll never get a tummy ache. And it’ll never rain or be too cold or hot. And you’ll always get cuddles. And there will always be a fresh pile of laundry right out of the dryer – just for you.
I know eventually I will be able to think about her without crying. Not today and not tomorrow. But eventually.
Yesterday, after Chloe had passed away silently and peacefully in my arms, the vet said something that did make me feel a little better. She said, “Isn’t it wonderful that we can give them this? A quick, painless passing. No more suffering.”
Yes, it is.
Rest easy, little girl. Mommy loves you.
Omelettes are so good.
Some fear the flip.
But fear not.
I got you.
First, begin with two eggs.
Beat them within an inch of their lives. With a whisk. Don’t you dare use a fork. Don’t stop until you’re a little out of breath.
I’m serious. Ask anyone who’s seen me make eggs.
Put a large pat of butter in a non-stick pan, turn the heat to medium. Count to ten. Pour.
That’s butter in that pan. Eggs adore butter. As do I. If you ever made a bad omelette, perhaps you did not use butter.
Let the egg “set” for a few minutes. The edges should start to look done. A gentle touch with the spatula should confirm. Because of your delicious butter, the egg should be able to slide around the pan without sticking.
With your spatula (if you have a plastic-ended one, use that. A metal one will scratch your non-stick pan and break your omelette very easily) gently and with confidence, flip your omelette over.
It should look like this.
Now, add your toppings.
Then gently fold over the omelette.
Let cook on this side for a few moments, then flip and let cook on the other side. Your cheese should be bubbly. Just watch out for burning those eggs. Burnt eggs are just gross. Even with butter.
Now, slide your gorgeous, fluffy, buttery omelette onto your plate. Decorate it.
- Use a small pan.
- Seriously, don’t skimp on the butter.
- Make sure your eggs are beaten up thoroughly.
- Keep your heat medium to low. It’s better to cook slowly than to burn quickly.
Omelettes are so good. And if you practice a bit, you’ll become a pro. Then you can start flipping with the pan instead of the spatula. Sometimes I do. But no one’s watching besides the animals and Eli – and they are never impressed. Unless I miss and it falls on the floor, of course.
Hope you all have a wonderful Thursday! I’m excited because my husband is finally gracing me with his presence after being gone ALL WEEK LONG. I don’t know who he thinks he is.
A quick reflection on weight loss. Are you ever “done”? I’m finding it to be an interesting mental predicament. I hit my goal (wedding) weight, and even dropped down almost 5 lbs below it. But for some reason, I didn’t feel like, “Okay, check that box off!” I think has a lot to do with the fact that a) I can’t believe I actually lost all that weight without doing something ridiculous, b) my body is shaped completely different than it was when last this weight and I met, and c) I’m just so flippin’ used to being a diet and/or trying to lose weight.
How sad, huh?
A large part of what I’m learning at IIN is how important being happy with YOU and YOUR LIFE is in respect to also finding balance with your health and weight. There are other things that matter. My relationship with my husband and my family, my friends, my career, and my spirituality. It’s terrifyingly easy to let a lot of those things slip away, especially when you’re busy running after an 8 month old, keeping everyone clothed and fed, and being in school. But it’s completely doable – you just have to remember that you want to do it. I have to remember it every day. These are called Primary Foods.
In the world of food, yesterday was pretty epic.
I roasted my first eggplant.
It was heartbreakingly easy. Cover twice in tin foil (no air gaps) and roast over an open flame for about 15-20 minutes, giving it a quarter turn every few minutes.
It came out tender and smoky. Amazing.
Visit Shiksa in the Kitchen for more details and other methods to roast. This was perfect.
I whirled it up with a little tahini, lemon juice, salt, olive oil, and smoked paprika, for a version of baba ghanoush.
Then it I served it as so:
It was so mouth-happy.
The cucumbers were sliced and marinated in a mix of apple cider vinegar, salt, stevia, and dill ala Mama Pea. The tomatoes were chopped. The corn roasted in its husk at 350 degrees for exactly 27 minutes. So delicious. And all from my CSA box!
Yes, I was hitting the food blogs hard yesterday.
I hope you all have a wonderful Tuesday!
That’s pretty much what I’m doing these days. As per last pregnancy, I have dropped off the face of the internet world as soon as the pee dried on the stick. I just don’t know what it is! Except a couple of things.
This pregnancy, I was a miserable, mommy-of-the-year-award-winning, cataonic, messy, zombie the entire first trimester, and several weeks into the second. Sometimes I wondered what the hell I was thinking, getting pregnant again. Being pregnant with a toddler is totally stupid! It makes no sense. It was MUCH easier having a desk job and being pregnant. I mean, at least I could pass out with my head on the desk without the worry in the back of my mind that a small human might be catapulting to his death at any moment.
I just recently rejoined “reality” and no longer randomly pass out on the couch, to be awakened by Eli holding a ringing phone up for me, or climbing onto my head. Oops.
Nutrition-wise, trimester one was a black hole. I couldn’t stomach anything remotely close to healthy, and thus ran into the loving and abusive arms of grain carbohydrates. It was the only thing that tasted decent. Also, Five Guys tasted decent. Very decent. In fact, if I didn’t have to cook it, it was pretty decent. I had all of these grand plans to eat copious amounts of pastured eggs, salmon, and jugs upon jugs of raw milk. HA HA HA. It was all I could do to avoid a mental breakdown every time I passed by Burger King. Sad state, people.
Thankfully, now we are in week 17 (heading into 18) and I no longer have the food aversions. Now I’ve just trained myself to be a butt-head and of course I’m craving junk food, since it’s highly addictive and takes exactly thirty seconds to suck you in. It’s fine though, I’m reeling it back in. One of the things I strongly believe about being pregnant, is that stress is the worse thing you can eat. It’s worse than crap. It’s definitely worse than a glass of wine. I try not to freak out at myself. Instead, I move forward. I’m obviously not advocating eating junk food your entire pregnancy and shrugging your shoulders; I’m just saying that stressing about it isn’t very helpful for your baby either. I’ve relaxed a lot, but can also see when a little moderation needs to come into play.
With this pregnancy, I have absolutely HORRIBLE skin. The acne is unbelievable. It just won’t go anywhere. Ever. With Eli, I had amazing skin. The kind of skin that was smooth and didn’t care if you didn’t wash the makeup off at night. I was actually kind of hoping for that again. Which leads me to believe that this baby might be a girl after all; she’s already driving me nuts! And being difficult! So, while the acne is mostly hormonal, clearly, I’m fairly certain that eating sugar and anything processed is not helping me either. And I just recently recovered my vanity enough to decide to X out the sugar and other unsavories in an effort to combat my nasty face!
In better news, Hubs and I went on our second BABY FREE vacation. It was really freakin’ awesome to celebrate our third anniversary in paradise. Neither of us had ever been to Grand Cayman, but we are already saving up for a repeat performance for Anniversary 5!
That’s a sting ray. You can’t tell by my face, but I was totally freaked out. It was awesome though.
It was a wonderful break, because it’s been a bit chaotic over here. We are moving in under three weeks, James has been traveling like a mad man, and we’ve been dealing with Kitty surgery, securing two months of temporary housing, and other unglamorous and taxing situations. It’ll be a breath of relief to finally be in Pennsylvania, with two months of no unpacking/organizing to do. It’ll be good, I think. It just blows, because we can’t take Kitty or Sam with us to temporary housing. Two months is a long time to go without my little fur babies!
Also, James got me a new fancy camera, and I can’t stop taking almost identical pictures of Eli with it. My FB friends must want to kill me already. I just can’t stop. CAN’T!
See? Can’t stop.
Anyway… That’s where I’ve been. And where I’ll be for the next few weeks!
Hope your Spring is off to a great start!
Well, here I am hitting the pavement of the 2nd trimester. May I just say, that I have NOT enjoyed the past 12 weeks at all?
I had a relatively easy pregnancy with Eli, from start to finish, save for the massive weight gain, which in the third trimester did make getting around slightly challenging. This little baby, however, is being QUITE the little pip! Only today have I started to feel a little more like myself. I’m almost afraid to say it!
The exhaustion has been really depressing. Trying to keep Eli alive, entertained, and fed has been a monumental task. I won’t lie, I’ve passed out on the job. Sometimes Eli awakens me with a swat, sitting on my head, or shoving the ringing iPhone into my face. So far, no injuries. But I’ve just been a zombie!
On the eating front, I’ve been much better about cooking more, though I’ve relaxed my parameters on what I’ll eat. I am liking toast a lot – so I make sure we always have good sprouted bread on hand. And I’m craving a lot of vegetarian selections, things that I used to eat a lot of in my kiddy years. For the past year, I’ve pretty much 100% avoided soy. Now I want tofu. I fought it for a while, but then decided a little tofu (non GMO and sprouted) is most likely better for me than the Five Guys… Right? Eggs are fine to eat again, THANKFULLY, and while I don’t really want sweet potatoes, the thought of them doesn’t turn me green. Still not on board with drinking milk.
I’ve gained a fairly unflattering amount of weight for the first trimester. I want to say about 7 lbs. I’m TOTALLY out of my pants. But I can still wear my jeans, fly open with a belly band. Although, it’s kind of annoying to do so. Not gonna lie – Maternity pants are miracles, and one of the sweet pleasures of being pregnant.
Today we officially put our house on the market, and it’s kind of bittersweet, since the house looks so pretty now – we want to stay! But, I am hoping we have a quick sale so we can get settled in PA before I’m huge. That would be great.
Some pics for you!
Attempting to tame my awful preggo skin! Bentonite clay, apple cider vinegar, a few drops olive oil
Eli knoshing on Ethiopian food for the first time.
So, that’s what we’ve been up to!
Did you think I stopped blogging?
I kind of did!
I have a good excuse though.
I’ve been cooking nonstop. I mean, like, 24-7. Hot stuff. Crazy complicated.
So far it looks like this:
I’ve still got some cooking to do!
But yes, I’m pregola again, and it’s been kicking my tuckus like a champ. It’s amazing how something so tiny can so completely take over, right? It’s been all I can do to keep Eli alive, feed us, and put the toys away at night.
Unfortunately, it was like a switch went off when I got pregnant, and all of the good things I ate on a regular basis were suddenly disgusting to me. Eggs. Sweet potatoes. Even (GASP) butter and coconut oil in my coffee. It’s freakin’ ridiculous. Currently, I’m doing a little better with the eating as I near the 2nd trimester. I say, a little. I’m eating a freakton of carbohydrates and much less protein than I would normally, but I’m trying to make as much as possible at home, to minimize gross ingredients getting in. I definitely was panicking for a minute, especially because it seemed like my waist exploded immediately, but then I decided to just relax. It’s pregnancy. No two are alike. If I can only stomach baked potatoes and sprouted toast, we do what we must. And put on lots of butter.
I’m really not kidding about the whole belly thing though. Look at this?
Suffice to say, real pants are out. I never liked ’em much anyway.
Being pregnant with a toddler is like being on one of those crazy carnival rides. And getting sick. And no one cares and they just keep the ride going. And everyone’s laughing and spinning around – and you’re about to hurl and just hanging on for dear life.
He’s the best. But bless his heart, he simply won’t sit still for more than the time it takes to finish that morning bottle. And with Hubs gone at a minimum 3 days a week, it’s been challenging.
But I bet it’ll be more challenging with a toddler AND a newborn, so… I think I’ll keep the moaning to a low pitch.
This dude was also a pain in the butt for a minute.
Literally the MINUTE I got pregnant, Kitty started peeing on the couch.
Not once, as some sort of mistake.
It was like, OVER AND OVER AND OVER. And I was going to kill him. Or send him packing.
But he’s revised his ‘tude, and now he won’t leave me alone. I like to think he’s standing guard over Baby Sturj #2.
So anyway, that’s my news. Hubs knocked me up. I’m honestly still in a bit of a shock-state over it, because it happened so quickly. Please don’t be mad at me – I realize that it can take months and months to conceive and sometimes years – but it was ridiculous this time. We’ve never had issues with getting pregnant, but it’s always taken a couple cycles to get the deed done. So when we decided we’d “start trying” in 2013, I figured it’d be closer to March that we’d actually get pregnant. But I guess between the two of us and our delightfully fertile nutrition (seriously, FAT it up, people) it was pretty much a done deal.
The supreme exhaustion, inability to eat things I cook, and abhorrence of eggs make it pretty real though. Oh, and the fact that I’m wearing maternity pants.
Which, by the way, I love. They could be (along with the first kicks) the best part of being pregnant.
Hopefully I’ll be updating more often. Since this is my last time being pregnant ever, I would like to chronicle the thing a bit, so I can remember later.
I’m not that excited about the Super Bowl this year. I nearly killed myself watching Peyton lose to the MOTHER EFFING Ravens. And after that, I was like, Meh. Meh. Meh.
But I do like eating.
Hubs and I tested out these last weekend, and he was all like, OMG girl, total pigskin food. Okay, he didn’t say that. But he did eat almost all of them, even though they have potatoes in them, and he’s like, scared of carbohydrates right now. So that should tell you something.
Please don’t think that because I’m posting these, and I’m a Health Coach, and there aren’t actual “chips” that this is a super healthy recipe. It isn’t. Starch + fat = delicious. It also equals squishy tummy, if you decide to make a habit of it. So, consider yourself warned.
This recipe is more like a guideline. And it’s very forgiving. Just don’t burn it.
Serves 8 (I’d say)
- 1 lb baby potatoes, scrubbed, and either baked at 350 for 1 hr or boiled until tender
- 1 package organic, nitrate free, corned beef, chopped up
- 1.5 cups shredded cheese of choice
- Sauerkraut. I use the Dill and Garlic variety of Wildbrine. I love it.
Once your potatoes are cooled, slice them into thin “chips.” Arrange on one to two cookie sheets that are lined with foil.
Turn your oven onto broil.
Top the potatoes with the shredded cheese and the pieces of corned beef.
Pop the sheets in the oven and let them broil until the cheese is all nice and melted. Careful not to burn! Depending on your oven this could be anywhere from 2 – 8 minutes. Stay close.
Pull the sheets out, and sprinkle the “nachos” with your sauerkraut, an amount that pleases you.
Serve with dipping sauce of choice. I made a delicious sauce of 1 part dijon mustard to 1 part mayonaise, with a dollop of ketchup for color and sweetness.
Super yummy. And since this little treat is full of all real, identifiable ingredients, including the fabulous probiotic properties of raw, fermented sauerkraut, you can feel a little better about pigging out.
What are some of your favorite Super Bowl treats?
Gosh, I’ve just been the worst lately. And so has Kitty. You know I love my Kitty. He’s such a Kat. But lately he’s just been a total butt. He’s peed on the couch, and at night he has turned into a Cirque du Soleil performer and is using our bedroom as his custom pop-up tent. WHY? We had a solid two years of just, normal Kitty. Sleep on the foot of the bed or behind my head Kitty. Can we have him back? Because if I have to throw a pillow at him at 3am again, I’m just going to cry.
First – exciting news. I’ve won my very first BLOG AWARD! My dear Cyndi from Healthy A-Z nominated me for a Liebster Blog award. You’ll see the pretty badge on the sidebar. THANK YOU, Cyndi!
Now, I must answer these five questions:
- What 3 words best describe you? Tired, random, hungry.
- What is your favorite clothing item? Embarrassing… My Old Navy yoga pants.
- If you could live anywhere in the world, where would you live? St. Martin.
- Knowing what you know now, what advice would you give yourself as a child? Just relax and enjoy being a kid – nothing is that crucial!
- What is your favorite song? Right now, Poison and Wine by The Civil Wars.
I also am to tell you 5 random things about myself. Uh Oh:
- All but one of my baby teeth had to be manually extracted. They were strong and not leaving.
- Obviously, I hate the Dentist.
- Even though I love my baby, I still prefer dogs to babies.
- I enjoy living in new and unfamiliar places.
- Ethiopian food is my favorite.
And now for the fun part – I get to nominate my 5 favorite blogs for a Liebster! Drum roll?!
So, for the nominees, here are the rules!
- Add the Liebster Award image into your post or even on the side of your blog.
- Mention somewhere in your post that I nominated you with a link to my blog.
- Write down 5 random facts about yourself.
- Nominate 5 bloggers for this award.
- Make up 5 questions for your nominees to answer.
- Answer my questions below:
- If you could only eat three things for the rest of your life, they would be?
- What item of technology can you not live without?
- What do you do to relax and unwind?
- Why did you start blogging?
- What is your favorite song today?
And that’s a wrap! How exciting! Thanks again.
I will be back – pinky swear – because I have a recipe for IRISH NACHOS that will rock your Superbowl Sunday. Seriously. Pinky Swear.
And here. Because I got a fancy new camera, and my subjects are adorbs.
Or perhaps, what I’ve NOT been up to. For example, updating this blog. And listening to my lectures. I’m so behind on things, and yet, when the day winds down and the baby bear is finally tucked in – all I want to do is pass out to the sweet sounds of The Big Bang Theory.
Let’s see what’s been up around here…
I crossed over to the dark side and made my first homemade skin balm. This was for Eli, because he has super dry skin and the doctor keeps wanting to put steroids on it. It’s a mix of beeswax and olive oil – and it’s incredible. His skin is finally softening – and so is mine! Perfect for this nasty weather.
Eli is a big boy and now chills on the couch with Sammy. ‘Scuse us.
My three free nail polishes from Zoya came, and I’m now addicted to painting my nails with them. Thanks, Kim.
I let the professionals handle my feet though. Eeps.
Kitty continues to be lazy and spoiled.
I pretended to have super short hair for a few minutes.
Hubs and I had a VERY short date lunch. But it was super fun.
So, all in all, it’s been cool around. Besides the fact that I’m so far behind on school. I do need to get a handle on that. I’m sure that I will.
How are you all doing, as we begin to close out the first month of 2013?
Oh, hello. How’ve you been?
I feel like a total train wreck this morning. I felt like a train wreck Sunday morning as well. Let me tell you why. Or show you, rather:
That is homemade Baileys Irish Creme, loosely adapted from this recipe. The funny thing is, I don’t even like Bailey’s. If I’m putting hooch in my coffee, it’s more likely to be something along the lines of bourbon or Amaretto. But I thought it would be a nice treat for dessert on Sunday.
And technically it was! Here’s the thing, this recipe is great. I may have used more booze than called for. It’s delicious like a naught adult milkshake is delicious. And there is nothing redeeming healthwise. It’s a health black hole. And it will suck you in. Because I haven’t had sugar or processed dairy in such high quantities in such a long time AND because I can’t moderate myself at all when drinking this, the past two days I’ve been waking up feeling like the plague is upon me. Sore throat, post nasal drip, the weird falling through a tunnel feeling you get when you’ve got a bad cold. The works! Oh, and some pleasant gastrointestinal distress that definitely qualified as a mini-cleanse. So I say all this to say, I’m not recommending that you make this unless you barely like creamy liquor, and/or you have a modicum of self control.
Otherwise, the weekend was nice. Every 2nd Sunday of each month we have a family lunch or dinner, and we alternate houses – either ours, cousin M’s or cousin J’s. This month was our turn.
I actually attempted a little decor. It’s been a long time. We had a lovely afternoon.
OMG Sarah, stop with the Baileys already!
I’m smiling because I know exactly what’s going to happen to me later.
Suffice to say, this is in serious need this morning:
My little dude is a bit under the weather – he finally succumbed to some version of the cold that’s been running around, but I can tell he’s getting better by the day, so that’s thankful.
In exciting news, I have two new clients starting this week! I’m pretty psyched.
Hope you all have a great Monday!