Full

By the time I go home today I will have been sitting in this waiting room for 3 and a half hours. As I sit here trying to speed up time, I’ve been thinking about these past 6 weeks. To describe it in one word, it’d be “full.”

Our baby girl is 5 and a half weeks old. And I can’t wait to go back home to see her. It’s been a whirlwind. An adjustment. Time has been in overdrive. We’ve been busy. We’ve been bored. We’ve been recovering, physically and mentally. We’ve smiled, cried, laughed, and been stressed, tired, rejuvenated, and in love. Full.

It’s also been surprising. From uneducated preconceptions we had, to advice and warnings we were given that we found to be completely wrong (at least for us). Many things ended up surprising me.

Here are some things we’ve found to be way off (again, for us, thus far):

Advice: Don’t use cloth diapers. (Usually accompanied by a voice of disgust and superiority, followed by literal or figurative exclamation points.)

Truth: We did our research and picked what cloth diapers we felt would be best for us. And you know what? They’re freaking easy. They hold messes BETTER than disposables. Yes, better for the environment. And cheaper in the long run. And by “in the long run,” I mean like, within the first month or two. No wrapping my child’s butt in dollar bills. We do keep some disposables around for certain situations (such as certain outings, whenever it’d be better for us to throw out the diaper, or when someone uncomfortable with or not used to cloth will need to change her.)

Advice: You’ll never use your changing table.

Truth: While in our house, we’ve never changed her anywhere else except during baths. Maybe that will change, and that’s fine. But for now we use it all the time.

Advice: Don’t buy newborn sized clothes, the baby will never fit in them.

Truth: It’s the only size clothing she fits in…and she was born at 8 lbs 4 oz.

Misconception from others: You can’t drink any alcohol (or eat spicy foods, or chocolate, or coffee, or onions, etc) while nursing.

Truth: Not one doctor or nurse or lactation consultant has recommended any of that. Yes, some foods can upset baby…or, they might not. There’s nothing specific I can’t have unless, after trying it, it seems to upset baby. Coffee? We were told to keep it under six cups a day… Um… No problem there. And regarding alcohol? Every medical professional so far has specifically told us that it’s fine, just don’t over do it. And to make it safer, just have some right after you nurse. Then by the time she’s ready to nurse again, the alcohol will be out of your bloodstream enough.

Personal preconception: It will be hard.

Truth: It is hard and there are times of incredible frustration and stress. But I just look at my little baby once, smiling or not (though that cute little smirk does help tons!), and those stressful times just erase. It just washes away. Cheesy, yes, but also incredibly true. Nothing puts my mind back into perspective like the face of my child.

So there’s a sliver of our first 5 weeks with baby. I can’t believe I’m a parent. We both keep thinking, “we can’t believe we get to keep her.” We are very, very full.

Beef Sandwiches (aka Heavenly Meaty Goodness)

Make this: The Pioneer Woman’s Drip Beef Sandwiches – Two Ways

It’s the easiest stinking thing on the planet to make. You literally spend less that 5 minutes doing any actual work. The rest of the time (about 6 hours) it just sits in the oven…don’t even check on it. Just let it sit there all lonely and wonderful.

Thus far, I’ve only made the first of the two ways. And I’ve made it twice just this week. Both times, enough to feed 10-12 people. First time in a pot in the oven, the second time in a slow cooker.

Tips and Suggestions:
Here are a few things I’ve learned that will help you when you try this. You know you want to.

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Homemade Yogurt. Do it.

Well it’s time to make more yogurt and since I have a little extra time today (or at least I’m telling myself I do), I thought it’d be a good time to post the process. Yogurt is one of those grocery items that, once you learn how to make it at home, is not worth buying at the store!! It’s incredibly easy, remarkably cheaper, and tastes even better than store-bought!

jarred1
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Salsa Verde. Or something like it.

As far as Salsa Verde goes, there seem to be a lot of recipes out there. Like most foods. But this is what I usually tend to do:
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Seared Tuna with Black Bean Mango Salsa

Here’s a recipe from a few weeks ago. Try it out!
tuna-steak-dinner
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It’s hot.

It’s as hot as hell in my car and here’s the proof.

66.6 miles

66.6 miles

I love summer, except for this. My car takes about 20 minutes to decide that its A/C should be cold and not hot…which is about the length of time it takes me to get most of the places I go. 90% of everywhere else I go takes less time. Go figure.

Tonight’s Dinner Part 3 – Mushroom Couscous

Mushroom Couscous
Serves 4

INGREDIENTS
* 1 cup chicken/vegetable/beef stock (or 1 cup water, and 1 bullion cup)
* 1 cup couscous
* 1 tablespoon extra virgin olive oil
* 1 tablespoon lemon juice
* pepper, to taste
* white wine vinegar

* 1 tablespoon extra virgin olive oil
* 3/4 cup mushrooms, sliced
* dash of garlic powder
* salt and pepper to taste

DIRECTIONS
1. In a medium sized saucepan:
If using stock, bring to a boil.
If using water+bullion, bring water to a boil and add bullion cube. Crush and stir till dissolved, and bring to boil again.
2. Add couscous, stir quickly, cover and remove from heat. Let sit for 3-5 minutes (do not disrupt the couscous!).
3. Fluff with a fork. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, pepper and a drizzle of white wine vinegar. Stir, and set aside.
4. In a small skillet, heat 1 tablespoon of olive oil. Add sliced mushrooms to the pan and sprinkle a dash of garlic powder and the pepper to taste. Saute until heated through and tender.
5. Add sauteed mushrooms to couscous and stir.

Tonight’s Dinner Part 2 – Sauteed Asparagus

Tonight’s dinner was too good not to post.

Sauteed Asparagus
Serves 2 – ish

INGREDIENTS
* 1 bundle asparagus
* 2 tablespoons extra virgin olive oil
* 2 cloves garlic, minced
* salt and pepper, to taste

DIRECTIONS
1. Heat olive oil on medium heat in a skillet large enough to hold all of the asparagus.
2. Crush the garlic cloves and peel off skin. Rip apart garlic into chunks and lightly saute in skillet on low – medium heat for one minute.
3. Add asparagus. Saute until tender (or desired doneness). I do not like overcooked, mushy asparagus. So I turn off the heat as soon as they start feeling tender and are slightly browned.

Tonight’s Dinner Part 1 – Roasted Rack of Lamb

Tonight’s dinner was too good not to post.

Roasted Rack of Lamb
Recipe adapted from All Recipes

Serves 2 (Assuming you’re having a side and not only eating a rack of lamb…)

INGREDIENTS
* 1/3 – 1/2 cup bread crumbs
* 3 cloves garlic, minced
* 2 sprigs chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 1 (7 or 8 bone) rack of lamb, trimmed
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon stone ground mustard

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1.5 minutes on both sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. (Use a spoon to help cover the whole rack). Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 16-18 minutes, depending on the degree of doneness you want. I have found 17 minutes is the perfect time for my oven. The lamb comes out a perfect medium. Let it rest for 5 to 7 minutes, loosely covered, before carving in half (between ribs).

Don’t miss this artist – Christina Entcheva

So I know I haven’t updated my blog in a while. Forgive me. To make up for it, I want to share a truly creative person with you.

Her name is Christina Entcheva. If you haven’t had the privilege of enjoying her art yet, go check out her website and her etsy shop. Seriously. Now. I wasn’t kidding.

I met Christina in third grade (…?… I think third… It’s been a while.) She was just as much an artist then as she is now — plus ~15 years experience and growth, of course. We all knew she was a gifted artist then; and when you go to her website and see her illustrations, you’ll know what I’m talking about.

Her work is quite ingenious and her natural talent is rare. So go enjoy her work. Buy some prints. Buy some buttons. Beg her to create more.

There are a few more hours left for the giveaway at Awakened Aesthetic. Don’t miss this.

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