Sometimes it doesn't matter how many times you tell yourself something, you still have trouble putting it in action.
Ever since I was pregnant with Thatbaby my health care providers have reminded me that every child is different. It's something I know, and I'm quick to point out to others. Heck I'm fantastic at doing it with my own children and not comparing them with anyone else's children.
But even though I know it to be the truth, I still expect Thatbaby to behave just like his brother. Even though I know there's no way that is going to happen. Like sleep, Thatkid was my "bad sleeper" who didn't sleep through the night until 13 months. So when Thatbaby was 11 or 12 months old, I kept telling myself I just needed to get to 13 months. Ha.
And talking. Rationally I know that Thatkid was an insanely early talker and I shouldn't expect as much from Thatbaby. I know this because I was an insanely early talker and Thatbrother was not. I know this because Thatbaby is insanely advanced physically and a lot of more physical babies are not as verbal.
But still, I went through (and go through) major comparisons. When Thatkid was 16 months, we lost count of how many words he had. By 19 months he was speaking full sentences. Thatbaby has one really recognizeable word, which is "uh oh." Other than that, most of his language is either tonalities (using the tones you would use when you say "thank you" or "what's that?") or words that only we, his family, recognize (like pumpkin is ap-uh-day).
According to my pediatrician, all of this is normal, he even gave me a quick survey to do in which Thatbaby passed the verbal assessment. But he also gave us a referral to audiology to answer my question as to whether there was any issue with hearing that may impede his language skills.
2 weeks ago we visited the audiology department where he went through three assessments to test both his objective and subjective hearing (should he hear versus could he hear). He passed all of them with flying colors.
So what does this mean? It means I need to keep reminding myself that all kids develop at their own pace, and one day I am going to be just as anxious for Thatbaby to forget the word "mama" as I am with his older brother.
Monday, October 31, 2016
Sunday, October 30, 2016
Pull up a seat kids, this is going to be a long one! With lots of pictures. I don't know if that makes it better or worse.
As part of my Ambassadorship I was given entry to every event of the Fit Foodie Weekend. Let's start with Friday Night, The Fit Foodie Weekend Party for a Purpose. L&O agreed to come with me and be my
Barefoot Wines and Stella Artois were both sponsors of the race weekend. They kept our glasses full all evening.
Cooking Light and Health Magazine. So on every table there were copies of the magazine for us to look at, and take home.
There was live music to listen to.
And because it was the Fit Foodie Weekend, there was food! Honey from Nature Nate's,
And delicious food from Seasons 52.
We also got the chance to meet with some running legends, "Boston Bill" Rogers, who has won the Boston Marathon 4 times and competed in the Olympics, and Meb Keflezighi, 4 time Olympian who took home the silver in 2004.
Because Saturday morning was the Fit Foodie 5k! Before the race started I met up with a bunch of other San Diego Bloggers, including Jen13.1 who won her entry through my giveway!
Eventually we all made it over to the start line.
Where we had time before the race start for a quick group selfie before the waves started.
And then we were off! As I have often stated, one of the best parts of the race for me is the beautiful course along the water.
I love the trees that grow along the Embarcadro, which seem very Seussian to me.
After about half a mile, the course split between the 5k and this years new 10k course.
I headed left and enjoyed the beautiful day.
The course is out and back, so if you missed a nice view on the way out, you got a second chance to catch it in the second half. And eventually you end up right where you started.
Cooking Light had food stations set up, along with magazines, information, and other vendors.
Lots and lots of vendors. Each with samples to try and/or take with you.
Meb and Bill Rogers were also present to take pictures with the runners. Both ran the race with the rest of us plebians. Only faster.
I met up with my friends and ventured into the beer garden. Once again Barefoot Wines and Stella were present, along with Truly Spiked and Sparkling beverages.
The last event of the weekend was the Sweat Session on Sunday morning.
I wrangled Jurisslave into attending with me. Because no one should have to suffer alone.
And suffer is a good description! The first half of the sweat session was led by SealFit.
Core exercises, and jump rope.
The second half of the sweat session, yoga, was unexpectedly moved inside the breakfast tent when it began to rain. Because yoga in the rain can be slippery!
And after we worked on our fitness, we turned back to the foodie part of the Fit Foodie. They had set up a great buffet for all of us to feast on.
There was more stuff to take home here, like lots of cactus water from Steaz!
Overall the weekend was everything I have come to know and love about the Fit Foodie Race series. The beautiful course, the amazing gifts, and a combination of physical activity and great food that is unlike any event I know of. I can't wait to see what they have in store for next year!
Friday, October 28, 2016
Today is the last day to enter the giveaway for a free Spice Box from Raw Spice Bar!
Our favorite local Brewpub had a pumpkin carving event earlier this week. Of course we had to attend. We'd spent all week talking about what our design was going to be (and cautioning Thatkid that we may not win).
When we got there, the tables were all set and ready for us with carving tools
And a bucket for our pumpkin guts.
We placed our order and got to work. Thatkid initially wanted to be the one to scoop out all the insides, but he lasted about 2 seconds before he decided it was too gross. So Thatboy took over.
When all the tables were done carving, we all brought our pumpkins up to the bar.
And then we voted by applause. Our little ghost made it to the top 6!
But the pumpkin carving was only half the reason we attended the event. The other reason was because of the amazing pumpkin beer list on draft!
I also love it because of the great fall foods that start popping up. Like chilis, squash, and pepper dishes. Like sausage and peppers - which for me is perfect for this time of year. But the same could be true when adding other forms of protein. Like this shrimp and pepper dish. This one is a sofrito dish - a Spanish vegetable mixture of peppers, onions, and tomatoes. The flavors perfectly complement each other and I've even used them in chilis. See? Full circle with the fall foods. It's a great addition to arroz con pollo, or even just served on its own with rice. This sofrito is made stovetop, and it comes together really quickly. Just like the shrimp you toss in!
Sofrito Shrimp with Manchego
4 Tbsp olive oil
4 Tbsp unsalted butter
2 cloves garlic, minced
20-24 large shrimp, peeled and deveined
1 red onion, cut into wedges
2 red bell peppers, cut into strips
1 green bell pepper, cut into strips
3 medium tomatoes, peeled and cut into strips
pinch of cayenne pepper
1/2 tsp paprika
9 oz manchego cheese, cubed
2 Tbsp cilantro leaves
- Heat the oil and butter in a skillet . Add the garlic and cook for one minute.
- Throw in the shrimp and saute them over a fairly high heat for about 12 minutes. Remove from the pan and keep warm.
- Add the onion and bell peppers to the pan, cover, and cook over a low heat for 15 minutes.
- Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes.
- Return the shrimp to the pan, stir together, then add the Manchego and saute for 30 seconds.
- Season with salt and pepper and scatter cilantro over.
Wednesday, October 26, 2016
Don't forget to enter the giveaway for a free Spice Box from Raw Spice Bar!
I already told you how much I love tradition, especially when it comes to birthday parties. This weekend we went to BA's annual pumpkin patch birthday party.
And the kids had a great time. Thatkid always loves getting together with his old friends. He really only sees them a few times a year and he takes advantage of every minute.
The pumpkin patch has lots of rides to keep the kids entertained, and some are even geared toward the little guys. I've been reluctant to let Thatbaby in a bounce house, because I figure he would be trampled by the bigger kids. This one was only letting in the younger children, so I let him go for it. AND HE LOVED IT. I honestly could not get him out.
There were even rides they could both do together
Although the lack of poles or straps on the Merry-Go-Round meant Thatbaby got to ride with adult supervision.
The train however, I could send him on with Thatkid supervision!
And of course there were snacks, cake, and singing happy birthday!
There is so much I love about BA's birthday. I love the fact that despite not getting to spend a lot of time together, Thatkid and his old friends fall right back into their usual pattern. There's no awkwardness or uncomfortableness. I hope it always stays that way. I love that the area is small enough that we can give the kids a little bit of a long rope as they run around like crazy.
The only thing I don't love is that I inevitably end up with some sunburn. Nothing terrible, but it's always so much warmer and sunnier than I expect. Although this weekend was especially so. It wasn't just warm, it was hot! It made you forget it was fall, feeling more like July than October. Which made me crave foods that are more fitting for summer. Like an open faced sandwich with tomatoes and avocado. Skillet cooked chicken which means never having to turn on an oven. Crispy bacon, juicy tomatoes, and creamy avocado combine in one last ode to summer. Which may become an annual tradition of its own.
Open-Faced Chicken Club Sandwiches (From Cooking Light)
1 Tbsp olive oil
4 boneless, skinless chicken breasts halves
3 Tbsp canola mayonnaise
2 tsp fresh lemon juice
1 avocado, peeled and coarsely mashed
4 slices of sourdough bread, toasted
4 green leaf lettuce leaves
2 plum tomatoes,each cut into 6 slices
4 center cut bacon slices, cooked and drained
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan and cook 6 minutes on each side until done. Remove from pan. Let stand 5 minutes, slice.
- Combine mayonnaise, juice, avocado, and salt in a small bowl. Stir until well blended.
- Spread about 3 Tbsp avocado mixture over each bread slice.
- Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice.