When my son was born I worried about literally everything. How much he ate, or didn’t. How much he slept, or didn’t. How much he cried, peed, pooped.. the list of worries was endless. And I was always sure I was doing it wrong. I looked to friends, family and the internet for reassurance that I was in fact ‘doing it right’. But no matter what they said I was always afraid I was going to screw something, or everything, up.
And something I have learned over the past five years of riding this rollercoaster that is being a parent; doing your best is so much better than ‘doing it right’. It’s mostly about trying, even if or when you fail. And loving…above all it is about love. And if you are worrying that you are not doing it right then you are definitely in love with that little being that is cooing and pooping on you. 🙂
For all the Moms and Dads out there know that if you are up late reading this because somehow googling “is this poop color normal” brought you here, you are in fact ‘doing it right’. And for anyone that just smirked because you have googled some such thing, I applaud you as well.
I love coffee. I mean it’s more than a love.. it probably borders on obsession. But sadly after having 2 babies I have a condition called GERD and coffee and GERD do not mix. However I have found a wonderful solution.
Cold brew coffee. It is an amazingly less acidic and easy to make version of this magical elixir. Ok I might be going a little over board here, but like I said, I love coffee.
In order to make cold brew coffee I did a little research and purchased a Toddy cold brewer, it is awesome. You can find one here.
Once you get it home all you have to do is put your desired amount of coffee grounds and water in the brewer and leave it over night. The next day just drain it into the pitcher and you are ready to make the smoothest, most amazing coffee you have ever tasted.
The Pioneer Woman has a great recipe for both coffee concentrate (which is what you get using the cold brewer) and iced coffee. You can find it here.
If you do try the cold brew coffee please comment and let you know what you think it!
Homeschooling is something my husband and I have talked about on and off for a few years now. Sadly the public education system in our state is not what it used to be. It’s no longer about the kids but more about the dollar signs and the bottom line. And to me that’s just not good enough. I don’t want to send my children somewhere for 40 hours a week where they are going to be treated like a number or a test score rather then a person.
I hold the utmost respect for educators, they have a sometimes thank-less job. In which they are expected to work long hours for little pay. I know that it is not their choice to teach only for the test or lose track of the student in the back of the class. But I also know the reality that this is sadly what happens today.
After doing a good deal of research as well as looking into local homeschooling groups in our area my husband and I have decided to homeschool our son next year for Kindergarten. We are planning to use the Timberdoodle homeschool cirriculum and supplement with different trips, crafts and homeschool co-op activities in our area.
To be honest I have no idea how this is really going to go, I am hoping for the best outcome and keeping my fingers crossed. I plan to document this journey here and I hope any and all those interesting will follow along and take part in this adventure with us.
I found this recipe a long time ago and fell in love with how easy it was. It does not disappoint, there are never any left overs and I think I could make it twice a week and never get tired of it!
- 8 bone in skin on chicken thighs
- 1/4 cup brown sugar
- 1/2-3/4 cup of balsamic vinegar
- 1 clove of garlic, chopped
- Salt and pepper to taste
Preheat oven to 425 degrees
Combine brown sugar and vinegar on a small pot, heat until the sugar has dissolved and remove from heat. Add garlic.
Place chicken thighs in a baking pan and pour vinegar mixture over chicken and cover.
Bake in oven for 60 minutes covered, then uncover and bake for another 20-25 minutes.
Goes great with any side; rice, butter noodles, veggies.. the options are endless!
As the day fast approaches that my ‘little man’ will be turning 5 I find myself thinking about how crazy the last 5 years have been. How being a Mom has been the most amazing, fun, scary, trying, exhausting and rewarding ride of my life. To be honest at first I was petrified. I spent pretty much the last trimester of my pregnancy be scared out of my wits about taking care of someone else 24/7. And those first few months sure were rough! Many time I felt as though I was barely keeping my head above water when he came to caring for the ‘little man’, let alone taking care of myself or the house or anything really.
But looking back I wouldn’t change it, the bond we built over all those long nights and exhausting days has grown into the sweet unending love of a caring little boy who amazes me everyday. Some days feel so long and so hard even now.. and there are many days I question if I am doing things “right” and if he’ll be “okay”. I honestly don’t think that’ll ever really end…
But the ‘little man’ that gave me the honor of being his mom is growing into such a wonderful, smart, caring, funny and unique individual I must be doing something right.
I tried this recipie tonight and it was awesome, even the hubby like it and he is not a huge cabbage eater. I forgot to take a picture but I will the next time I make it. I found it here
I used green cabbage instead of red but it came out great anyway.
Sweet and Sour Red Cabbage Recipe
- 1/4 cup (1/2 stick) butter
- 1 2-pound green or red cabbage, thinly sliced (about 12 cups)
- 6 Tbsp sugar
- 2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
It’s an awesome side dish, try it tonight!
|Heaven on a Saturday morning!
So this is yet another Pinterest find that I have fallen in love with. We love pancakes at our house and I am always looking for something new. This recipe is wonderful!! The website it comes from also has a few other variations that I am looking forward to trying. You can find the recipe here
Here is my take on it. 🙂
Brown Sugar Banana Pancakes
Makes 6 good size pancakes
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
4 large ripe bananas, mashed
2 tablespoons butter, melted
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.
Vanilla Maple Glaze
1/2 cup warm maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a small pot and stir until smooth. Pour over pancakes.
I think I am going to make this pancakes and the glaze again this weekend, they were that good! 🙂