Crave Wednesday: The Happy Hawaiian

It's no secret, my favorite kind of pizza is Hawaiian.  I love just about every incarnation, with tomato sauce, bbq sauce, or terriyaki sauce.  With Canadian bacon, or regular bacon.  Lately I've even been putting jalapenos on top. 

There's just something about the sweet pineapple, caramelized in the hot oven, making it even sweeter.  Paired with the salty ham, its a match made in heaven.  I'm such a sucker for sweet and salty.  Which is probably why the variations don't bother me. 

This is a plain and simple Hawaiian pizza.  No bells.  No whistles.  The only thing that sets it apart is the use of pepperoni instead of ham.  Turkey pepperoni, so it's not even a pig-product.  But you know what?  You can't really mess up Hawaiian pizza. 

The Happy Hawaiian (From Cooking Light)

1 lb refrigerated pizza dough

1/2 cup low sodium marinara sauce
4 oz turkey pepperoni slices

1 cup pineapple chunks

1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 425. Roll dough into 14 inch circle.  Spread marinara sauce evenly over dough, leaving 1/2 inch crust.
2. Top with pepperoni, pineapple, and mozzarella cheese.  Bake for 15 minutes.
3. Cut into 8 wedges and serve.

 

Mommy Mondays: 2 Months

Weight: 11lbs, 14 oz (+3lbs, 10 oz)

 Height: 24.25 inches (+2.75 inches)
 Head: 15.75 inches

Sleep:  We are so very lucky in this department.  Our biggest sleep issue right now is Thatkid!  Thatbaby goes to bed around 7pm, and we can put him down awake and he puts himself to sleep.  He wakes once between 12:40 and 4am, then goes right back to sleep.  He wakes up again around 5:40 and would go back to sleep, but Thatkid gets up around that time, and after a quick trip to the bathroom, heads straight to the nursery where I'm feeding his brother and then we're all up for the day.  I can also occasionally get Thatbaby to nap in the swing, which I could never do with Thatkid.

Eating: We had some bottle rejection this month.  So not fun!  Luckily we had a couple of other brands on hand that we could try.  So far he's good with the Dr. Brown's.  We'll see how this next month goes.

Best Moment: The first time we figured out the swing thing I had moved it to face the kitchen while Thatkid and I were making dinner.  Thatbaby just mellowed out and lay there so content.  He just drifted in and out of sleep. 

Monthly Wisdom: Thatkid's sleep issues when he was a baby, compared with Thatbaby's lack of sleep issues, really helps drive home the point that sleep is dependent on the kid, not the parent.  Some kids are good sleepers, and some kids aren't.  And really, you just need to work with what works with your kids, not what they SHOULD be doing.  Especially since I now know from experience that it all works out in the end.

Goals for the Upcoming Month:
- Survive first family vacation with 4!
- Get Thatbaby ready for daycare.
- Keep working on crib naps.

Things Thatbaby is doing:
- Smiling
- Cooing
- Grasping things placed in his hands
- Focusing on objects
- Holding his head up

Sunday Runday: First Postpartum Run

After 7.5 weeks I'm officially back!  I actually thought I would be back a lot sooner.  I mean, after my first pregnancy I was running again at 3 weeks.  And I was still running at 40 weeks.  Heck, I went on a 2 mile walk the day I went into labor.

But this time around, it was not to be.  At 3 weeks, I was still bleeding, so I wasn't going to add in running.  I decided to wait until my 6 week appointment. 

At that appointment, I wasn't exactly given the all clear.  Everything was healed.  Everything was back in place.  But my bladder was still a little week.  I was given instructions that I could resume everything, but jumping.  No jumping jacks.  No burpees.

"Do your kegels for about 2 weeks, and then you should be fine."

"What about running?"

"I would take it slow.  You'll know if it's too soon, because you'll start leaking, or feel things falling."

Feel things falling?  Like that's not a terrifying thought.  If there's anything that's going to keep me from starting back to soon it's the thought of organs falling out of my body and onto the pavement.

So I went home and instead of kegels I did squats.  Lots of squats.  Every day. 

And almost 2 weeks later, the perfect opportunity arose for me to try out my legs.  We were doing a beach day.  Now, as any of you who are long time readers know, Thatboy and I came up with a great routine for beach days whenever I'm training for a half marathon.  He plays with Thatkid while I run, I play with Thatkid while he surfs.  I checked to see if he thought he could handle both boys, and when he said yes, I tucked my running shoes into the beach bag.

I didn't want to go too far, first because I hadn't run in about 8 weeks.  Second because I wasn't sure when Thatbaby would need to eat again.  While we set up our beach gear, I came up with the perfect test run route.  We had forgotten to bring cornstarch.  There was a Whole Foods a little over half a mile away.  "I'm just going to run to Whole Foods, grab some cornstarch, and head back."  And that's exactly what I did.

I was only 1.2 miles total, but it was hot and humid and I definitely felt it!  But at the same time, it felt good to be out again.  I didn't push myself speed-wise, I know that will come along with distance, but it was nice to have some "me time" again.  To feel my muscles working, and to develop that sweat that comes from exertion and not hormones.   No leaking.  Nothing falling out.

Now that I got the first one out of the way, I just need to figure out a good time to work regular runs back into the schedule.

A Homemade Life: Winning Hearts and Minds Cake

Yesterday was our 9 year anniversary.  9 years.

9 years of being silly.

Being serious.

Sharing laughs.

Sharing tears.

We've gone from being kids.

To having kids of our own.

And every year has brought us closer together.

The 9th Anniversary is the Willow Anniversary.  Thatboy's card to me included a quote from Bruce Lee - "The willow survives by bending in the wind."  I laughed when I read it.  "Are you really quoting Bruce Lee?" 

"I know, but the quote is still a good one!"  And really, it is rather fitting for an anniversary.  Our marriage has survived, we have survived each other, through our ability to bend.  To be adaptable to changing winds.

Thatboy's gift to me commemorates the strength of the willow through art. 

And I got him a picnic basket.  Made of willow.  Containing information about a surprise weekend trip I booked for us.  He was actually more excited about the basket itself than I was expecting, but the weekend trip really sealed the deal.

We went out to dinner to try a new local restaurant I'd read good things about - and the reviews were dead on.  I'm so excited to have a local, artisinal, farm to table restaurant to call "home."  Even though we had to bring the boys with us, we enjoyed our meals, from the compressed melon salad we started with, all the way to the butterscotch pot de creme at the end.  And then we came home to cake.  Because what kind of celebration would it be without cake?  But not just any cake.  This is the cake that Molly Wizenburg served at her wedding.  Or cakes, since she made one for each table.  Seems fitting for an anniversary.

The cake is almost like a chocolate lava cake, with a dense, rich, center that seems held together only by chocolate itself.  It has that undercooked, fudgey flavor, the search for which causes many people to pull their brownies from the oven early.  Brownie-like is actually a good description for this cake, with it's crackly exterior and decadent chocolate interior.  I highly recommend it for your next anniversary, birthday, or Thursday night.

 

Winning Hearts and Minds Cake (From a Homemade Life)

7 oz bittersweet chocolate, finely chopped

1 3/4 stick butter, cut into cubes

1 cup plus 2 Tbsp granulated sugar

5 eggs

1 Tbsp flour

1. Preheat the oven to 375.  Butter an 8 inch round cake pan.  Line the bottom of the pan with a round of parchment paper, and butter the paper too.  Put the chocolate and butter in a medium microwavable bowl and microwave on high for 30 seconds at a time, stirring often, until just smooth.
2. Add the sugar, stirring well to incorporate.  Set the batter aside to cool for 5 minutes.
3. Add the eggs, one by one, stirring well after each addition.
4. Add the flour and stir to mix well.  Pour the batter into the prepared pan, and bake for 25 minutes, or until the top is lightly crackled, the edges are puffed, and the center of the cake looks set.  
5. Remove the cake to a cooling rack and let it cool for 15 minutes.  Turn the cake out of the and then flip it onto a serving plate, so that the crackly side faces up.  Cool completely before serving.

A Homemade Life: Ed Fretwell Soup

Thatbaby and I have very little routine.  Each day is different, and as much as I wish we could just hang out the way I did after Thatkid was born, this time around I find us much busier, with far less downtown.  Partially because with only one kid, I had free evenings.  Now, with two, I have almost no time after the kids are in bed, and half of that time is spent pumping. 

Which means I have a lot more to get done during the day.  One thing I have tried to make routine however is a weekly trip to the Farmers' Market.  We live a mile from our local Farmers' Market, so I decided early on that each week I would walk down and back, which would get me out of the house and active, since it is otherwise so hard to try to get any exercise in during the day.

This would have been a much better idea if Thatbaby was born in the fall.  Or enjoyed the stroller.  Instead we head out in the hot, humid weather that has us both sweating.  (And me gulping gatorade) Thatbaby usually falls asleep in the stroller on the way down, but inevitably wakes up at some point once we get to the market and then I wear him the whole hot, sweaty, mile home.

I do think it's worth it though, I like the exercise and I love the things I pick up each week.  Here are a couple weeks worth of my finds:

A basil plant, kettle corn (for the drive in!), parsley, eggs, apples, and green bell pepper.

Kale, red bell peppers, tomatoes, apples, sweet potatoes, peaches, and sunflowers.

Carrots, tomatoes, plums, pluots, nectarines, apricots, bread, and eggs.

And this week!

Cabbage (for stuffed cabbage), eggplants (for moussaka), lemons, zucchini (for stuffed zucchini), raspberries, tomato, and green beans.

It may seem silly to have soup in such hot weather, but if you think about it, it's genius.  It uses the stovetop instead of the oven, so the whole house doesn't heat up.  There's also about eating something hot in hot weather to help cool you down.  Plus, all the fresh produce available that can be used in soups make it seem like a more natural choice than one might imagine.

Ed Fretwell Soup (From A Homemade Life)

1lb dried white beans

2 large cloves garlic, peeled and smashed under the side of a knife

3 fresh sage leaves

water

4 Tbsp olive oil

2 onions, finely chopped

4 stalks celery, finely chopped

8 medium carrots, sliced into thin rounds

2 zucchini, halved lengthwise and sliced in 1/4 inch thick half moons

4 cups vegetable broth

3/4 lb swiss chard, stalks discarded and leaves coarsely chopped

3/4 lb green cabbage, trimmed and coarsely chopped

28-ounce can whole peeled tomatoes, drained and chopped

1 Tbsp salt

olive oil

Parmigiano Reggiano, finely grated

1. Put the beans in a medium bowl, and cover with cool water by at least 1 inch.  Set aside at room temperature, uncovered, overnight.
2. Drain the beans and put them in a Dutch oven.  Add the garlic, sage leaves, and 10 cups cold water.  Place the pot over high heat, and bring to a boil.  Boil for 5 minutes, then reduce to a simmer and cook, uncovered, stirring occasionally, for about 1 hour.  Skim away any brownish foam that rises to the surface.
3. While the beans cook, heat the olive oil in a large soup pot over medium heat.  Add the onions, celery, and carrots and cook for 10 to 15 minutes, stirring frequently. 
4. Add the zucchini and broth, increase the heat to medium-high, and bring to a simmer. 
5. Add the Swiss chard, cabbage, and tomatoes, cover the pot, and simmer gently, adjusting the heat as necessary for 1 hour.
6.  Add the cooked beans and their cooking water, discarding the sage leaves.  
7. Add the salt and stir well.  Simmer for another 30 minutes to an hour, stirring frequently.
8. Serve with a glug of olive-oil over the top of each bowl and a dusting of Parmigiano-Reggiano.
   

 

Mommy Mondays: Breastfeeding Pitfalls

Happy World Breastfeeding Week!

In honor of this week, I thought I'd do a breastfeeding post.  Because it's been a while.

I've been really lucky when it comes to breastfeeding.  Not because it came naturally.  Or because my boys were the world's best breastfeeders, but because I had amazing, fantastic resources.  Both times I have been so surprised by the people around me who had such a strong desire to breastfeed, and quit within the first month.  Because they didn't have the resources.  So let me share with you some of the common traps that cause people who want to breastfeed to quit.

*Weight Loss - Medical professionals don't like to see babies lose weight.  It makes them antsy.  Weight loss after birth often causes hospitals to push supplementation.  The problem is, all babies lose weight after birth.  For a variety of reasons.  And the reasons mean some babies lose more than others.  For instance, a mother who is on an IV usually has some swelling from the intake of fluids.  Guess what?  Baby gets that extra fluid and swelling too.  Which means the "birthweight" is inflated from those fluids.  Can you imagine having to put your swollen, water weight weight on your drivers license?  It's not an accurate weight, and those babies tend to lose more, because they lose their regular weight as well as that water weight.  Both my kids lost a lot of weight, Thatbaby lost 9 oz in the first 3 days.  Instead or worrying, my doctor noted that babies lose consistently for the first 3 days, and then start gaining. 

*Not Gaining Quickly Enough - Ideally, babies regain their birthweight a week or so after birth.  And when they don't some health care providers push supplementation.  But there are so many factors involved in this, and I was lucky enough to have a doctor who recognized that.  "As long as they're gaining, and not losing, then you're on the right track."  Thatkid, who was always a little baby had JUST hit his birthweight at 2 weeks.

*Milk Slow to Come In - I am not a quick milk getter-inner.  A lot of people (*cough L&O cough*) have their milk before they even leave the hospital.  That's not me.  And that's true of a lot of women. Which can make you feel like you have supply issues and you need to supplement.  That's rarely the case.  I know someone who started supplementing in the hospital because her milk hadn't come in, and she stopped breastfeeding before her child was one month old.  She was pretty upset about the whole thing happened, feeling like a failure.  But the truth is, she didn't have good resources.  But it can take a week for the milk to come in.  And really, before then, your colostrum is enough.  Even though you barely make any of it, it's really nutrient rich.

*Supply Issues - This one kills me.  And I want to give so many women huge hugs, because they think they have supply issues when they don't.  And that can be so frustrating.  But no one has told these women how very little babies eat.  Very very little.  They have teeny tiny little stomachs. 

The first day, your baby's stomach can only hold half a teaspoon at a time.  Go take a look at one, I'll wait.  Back?  Yup, that's small.  Their stomach maxes out at one month - if you need an easy way to remember the size, that's the size of your baby's fist.  2.5-5oz.  It doesn't get any bigger until they start solids, which stretch the stomach out more.   

Some people start pumping to see how much they're producing, but this is a terrible way to determine your supply.  Women just don't respond to the pump the way they respond to a baby, so what you pump doesn't coincide with how much your baby is getting.  Instead of worry about amount, the surefire way to determine if you're producing enough is to look at output.  How many diapers your baby is going through in a day.  After the fourth day, baby should be having 6-8 wet diapers and 3-4 soiled diapers.  (And the soiled diapers isn't the important one since a breastfed baby can go a week without pooping!)  If your baby has wet and dirty diapers, and is gaining weight, your supply is fine!

A Homemade Life: Italian Grotto Eggs

To keep up with our fruit picking week, Thatkid and I headed out for more.  This time we went green.  Watermelons!

When I went looking for strawberry fields I found Kenny's Strawberry Farms.  Which sounded very promising.  The only problem was that Kenny's strawberry season ended July 4, which is when their watermelon season began!  Watermelon?  I've never heard of watermelon picking, but at the rate we consume watermelon it sure sounded like a good idea!

Like the strawberry fields, watermelon picking involves rows which you wander down to pick your fruit.  It reminded me a lot of going to a pumpkin patch.  And so I invoked the same rule.  We can only bring home what you can carry. 

Thatkid picked watermelon after watermelon.  "Woah there, how many watermelons are we taking home?"  I asked him.  

"As many as I want" was his response.

I drew the line at 2, one for each of us.

Thatkid and I have been enjoying his part time preschooling this summer, with all sorts of activities like this.  However, it is so difficult to get him ready in the mornings.  We have a rule that in order to do anything he'd like to do (like watch television or play with his toys) he has to have breakfast, brush his teeth, and get dressed first.  Which means once he's up I need to be up and ready to get him ready.  His choice of breakfast is interesting.  On the weekends, when Thatboy is in charge, he always wants cold cereal.  On the weekdays, with me, it's usually something more elaborate - like oatmeal, or peanut butter toast, or "white eggs." 

We're weird about eggs in this house.  Thatkid only likes egg whites.  I like my eggs dry and brown.  You really can't take us anywhere.  These eggs didn't go over well for either of us.  Of course, I made the mistake of putting pepper on Thatkid's eggs, which means even if he was willing to taste them, I had already ruined them.  As for me, they were a little too soft and runny - it's a consistency thing.  But I know that most other people would love them, since Thatkid and I are, like I said weird about eggs.  Soft, fluffy, and creamy, these eggs are exactly how most people seem to prefer them.  And I do love cheese with my eggs.

Italian Grotto Eggs (From A Homemade Life)

1 Tbsp butter

5 eggs

1/4 tsp salt

1 Tbsp heavy cream

3 Tbsp goat cheese

1. Melt the butter in a medium nonstick skillet over medium-high heat.  Crack the eggs into a small bowl, and beat them lightly with a fork.
2. Add the salt and cream and beat to blend.
3. Pour the eggs into the hot pan and swirl.  Reduce the heat to low and stir gently until they are loosely set in large, pillowy curds.  
4. Remove from heat and scatter cheese over the eggs. Give them one more gentle stir to melt and distribute the cheese.

A Homemade Life: Jimmy's Pink Cookies

I've been lucky in that I get to spend a ton of time with my friends this summer.  Because of summer birthdays, and holidays, I feel like I see someone every week.  And since M is a stay at home mom, Mrs. Pirate and L&O are off for the summer, and HorseWhisper had some time between graduation and starting work, we've been commiserating about being home with the kids and keeping them entertained.

So we've been trying to meet up to let the kids burn off their energies together.  Mrs.Pirate and I took the boys strawberry picking.  In reality, this was more an excursion for me than Thatkid, who is a little meh about strawberries.  They are his least favorite of the berries, falling behind blueberries, blackberries, and raspberries.  But I love fruit picking, I love strawberries, and Carlsbad has some of the best.  Besides, getting him outside is a must for days when we're home.  He cannot be kept cooped up inside all day.

We got a bucket for each boy, told them what to look for in terms of strawberries (red, not mushy) and turned them loose in the fields.

Little Pirate loves strawberries.  He's a strawberry fiend.  And it didn't take too long before Monkey See wanted to be Monkey Do.

The two of them stopped picking and just ate.  Mrs. Pirate and I took up the picking, and the boys were eating them almost as fast as we could get them in the bucket.  Nevertheless, we managed to walk away with a respectable haul.

Mrs. Pirate texted me to let me know they used their strawberries to make popsicles.  We didn't have any left for "making" things, since Thatkid started requesting strawberries at every meal, and snack.  "I only want strawberries for lunch."  Then of course Thatboy got a hold of the bucket, popping them in his mouth like candy.  Sweet summer candy.

So instead of sharing a great strawberry recipe with you (that is more complicated than "take off the green part and put in mouth) we'll just go with something pink.  Pink cookies.  Jimmy's pink cookies.

These cookies definitely live up to their reputation.  They were fantastic.  And we shared them with friends who enjoyed them as much as we did (the recipe makes a ton).  Thatboy and I share a love for cream cheese frosting, especially the sugary kind found at Sprinkle's Cupcakes.  This isn't quite as sweet - which is probably a good thing in terms of mass appeal.  The color and flavor comes from food coloring and kirsch, but I would put money on the fact that using strawberries instead would give a similar pink tinge and a delicious flavor.

This is also the first cookie I've made that used powdered sugar in the cookie itself.  I think this helps lead to the flakey softness of the cookie, but I'll have to try using it in a couple other recipes - just to be sure.  Oh the hardships I put myself through.

Jimmy's Pink Cookies (From A Homemade Life)

3 sticks + 6 Tbsp butter,room temperature

4 cups powdered sugar, divided

3 cups flour

1/2 tsp salt

1 tsp vanilla

8oz cream cheese, at room temp

1 1/4 tsp kirsch

red food coloring

1. Combine 3 sticks of butter and 1 cup powdered sugar in a stand mixture and beat at low speed, increasing to medium speed until light and fluffy.
2. Combine flour and salt in a medium in a separate bowl.
3. With the mixer on low, add the flour mixture to butter mixture, beating until the flour is absorbed. 
4. Add the vanilla and beat well.  Turn the dough onto a sheet of plastic wrap and pre into a thick disc, wrapping well. Refrigerate 1 hour.
5. Preheat oven to 375.  Line 2 baking skeets with silicone liners.  Roll out the dough to 1/4 inch thick on a floured surface.  Using a cookie cutter, cut the dough into whatever shapes you'd like.
6. Place cookies on prepared baking sheet, baking one sheet at a time for 16 to 20 minutes.  Transfer pan to cooling rack and let cool completely. 
7. Combine the remaining butter and cream cheese in a stand mixer and beat on medium speed until smooth.
8. Add the remaining powdered sugar and beat on low speed to fully incorporate, then increase speed to medium and beat until their are no lumps. 
9. Add the kirsch and a couple drops of red food coloring and beat well. 
10. Spread onto fully cooled cookies.

Crave Wednesday: The BBQ Yardbird

There's almost nothing easier than barbecue chicken pizza.  And it's even easier when you make it with prepared...everything.  It's a total cheater pizza.  Which is perfect for our Monday nights.  Monday nights are more of my scramble nights because I've got both boys to entertain while I make dinner.  Friday nights I also have both boys, but if dinner is a little bit late, well it is Friday night.

So on Monday nights, having something like this in my back pocket is a boon.  Pizza, which everyone likes, topped with ready-made chicken, cheese, and bottle of barbecue sauce.  Thatkid even eats the red onion ("purple onion mom")!

The BBQ Yardbird (From Cooking Light)
1 lb refrigerated pizza dough
1/2 cup BBQ sauce
1/2 cup sliced roasted chicken breast
1/2 cup shredded cheddar cheese
1/2 cup sliced red onion
1/2 cup chopped fresh cilantro

1. Preheat oven to 425. Roll dough into 14 inch circle.  Spread BBQ sauce evenly over dough, leaving 1/2 inch crust.
2. Top with chicken, cheese, and red onion.  Bake for 15 minutes.
3. Sprinkle with cilantro, cut into 8 wedges and serve.

Mommy Mondays: 6 Weeks

Getting Bigger

I can't help but compare the boys.  I know this is going to get me in trouble, but it amazes me how different they were/are as babies.  And a lot of this is related to size.  At 6 weeks, Thatkid was still going to the doctor's for a growth check.  Thatbaby got the ok at his 3 week appointment, so I actually have no idea how much he weighs now.  Thatbaby was almost a full pound (14oz) heavier that Thatkid, and 1.5 inches longer at birth.  So it's no surprise that Thatbaby outgrew his newborn clothes before Thatkid did.  For the most part.  I make stringbean babies, so the problem is that due to his length, he's too long for newborn clothes (but really a little too skinny for 0-3 months).  He's been in size 1 diapers as soon as we ran out of his first package of newborn sized. 

Speaking of diapers, I made the rookie mom mistake of not checking my bag to make sure there were diapers and wipes when I went to pick Thatkid up from preschool.  So of course there was a poop on the way there.  Using my quick thinking skills I figured one of the backup pullups in Thatkid's cubby would do to keep the carseat dry until we could get home to diapers.

Meet the Family
Because his Bris occurred on a Tuesday afternoon, Thatbaby still hadn't met most of the family until this past weekend.  Thanks to Baby B's first birthday he got to meet most of his cousins!  At this point he's met almost all our friends and family, with the exception of the families of Thatkid's preschool friends.  Thatboy and I were discussing getting them together sometime soon for a little "Meet the Baby." 

Sleep

With the exception of Saturday night, when Thatbaby went back to his every 3 hour routine, he's been doing amazing with sleep.  He usually goes to bed around 7pm and wakes up around 1 or 2am.  Then again around 4:30/5am.  He tends to be up for the day around 7am.

While Thatkid couldn't be put down drowsy but awake, Thatbaby is fantastic at it.  After I feed him at night, I can put him right in his crib and he'll fall asleep.  

During the day he's been napping on me, either on the couch, or in the carrier, but trying to take advantage of his ability to fall asleep on his own, I've been trying to put him in the crib this week.  I am very successful for his first morning nap.  Except it only lasts for 45 minutes.  The rest of the day I can't seem to put him down without him waking up, smiling, and ready to go.  But I'll keep working on it.

My Checkup

I had my checkup this week and almost passed completely.  I still have a weak bladder, so I've got 2 more weeks of strengthening that before I can do jumping jacks or the like.  Which means that this week I've been really focusing on squats and core strengthening.  I'd love to start back running again, but I need to figure out a time to do so.  With Thatkid, I could head to the gym after Thatboy got home from work, but now I have to take care of Thatkid during that time.  And weekend mornings aren't as easy for me to leave the house, since I can't guarantee when Thatbaby is going to wake and need to eat.  I'm hoping things get more regular soon. 

Our Nighttime RoutineThatboy h been back at work for weeks now.  And the first week back, it was hard.  I kept asking to implement a routine and he really wanted to put that off.  But now we're back in the swing of things.  When Thatboy gets home from work, he takes Thatbaby, gives him a bath and bottle, and puts him to bed.  Meanwhile I'm starting dinner with Thatkid.  Thatboy comes out and joins us for dinner.  I give Thatkid a bath, and we all do storytime together.  That gives Thatboy and I an hour to relax (and me to pump to make up for that bottle Thatboy used) before I head off to bed at 9pm.

Outings
Thatbaby went on his first train ride this week!  He also got to visit his new friend, Little Little LO.  And take a trip up to his Aunt and Uncle's house for his cousin's first birthday.  Thatbaby still HATES the car, however he fell asleep in the car several times this week, which is a HUGE deal for me!  Although once he wakes, he's completely an inconsolable mess.

Weight (me): +11

Weight (Muppet): +1lb (at 3 weeks)

Milestones:

*REAL smiles!

*Naps in crib! (kind of)

A Homemade Life: Roasted Eggplant Ratatouille

Back when I was pregnant forever, and having contractions that went nowhere, I tried the various stereotypical "ways to induce yourself" in the hopes of getting the contractions to continue and getting Thatbaby to make his way into the world.  This is despite the fact that none of these induction techniques worked when I was pregnant with Thatkid.

I walked, I ran, I ate pineapple, I ate spicy food.  I bounced on a ball for weeks.  Knowing the eggplant is often touted as being the "last meal" before people went into labor, I even made Wizenburg's Roasted Eggplant Ratatouille.  And dumped crushed red pepper on my serving.  The ratatouille did not send me into labor, but it definitely impressed.  This was my favorite ratatouille I've ever had.  In part, it was the ease of the recipe.  This was the easiest recipe I've encountered for ratatouille, with just adding various veggies.  And the eggplant wasn't overpowering, as it often can be with ratatouille.

The other labor trick I tried was a pedicure.  I had a 2:30 hearing, and since we all thought I'd be done with work weeks earlier than I was, there was little to do in the office and my boss told me I should just head home after the hearing.  At that time, Thatkid would have still been napping at preschool, so I killed some time by getting a pedicure.  When I picked him up from school he was so upset I had gone without him.  I promised I would take him on a special pedicure date after the baby came. 

While I have often painted his nails at home, this was the first time he had them professionally done.  He loved every aspect of the experience.  It took him a while to pick out his colors, but he finally settled on glittery orange and glittery purple.

He's so little, he could only dip his toes in the water, but he was so entertained by the fact that the lights kept changing colors.

 

He was pretty good about sitting still, only splashing a little when his foot got tickled by the pumice stone, which he loved.

And then he sat ever so nicely waiting for his nails to dry.  I love the juxtaposition between his glitter nail polish and his super hero flip flops.  That's pretty much my son to a T.

Roasted Eggplant Ratatouille (From A Homemade Life)

1 lb eggplant, sliced crosswise into 1-inch-thick rounds

olive oil

1 lb zucchini, trimmed, halved lengthwise, and sliced into 1/2 inch thick half-moons

1 onion, thinly sliced

1 red bell pepper, cored, seeded, and chopped

4 large garlic cloves, thinly sliced

5 roma tomatoes, seede and chopped

3/4 tsp salt

3 sprigs fresh thymes

1 bay leaf

1/4 cup finely chopped basil

1. Preheat oven to 400.  Arrange the eggplant rounds in a single layer on a rimmed baking sheet.
2. Pour 2 Tbsp olive oil in a small bowl and brush onto eggplant.Flip the slices and brush the second side as well.  Bake for 30 minutes, flipping halfway through. Remove from the oven and cool. Chop into rough 1 inch pieces. 
3. Warm 2 Tbsp olive oil over medium high heat in a Dutch oven.  Add the zucchini and cook, stirring occasionally 10-12 minutes.  REmove it from the pan, taking care to leave behind any excess oil, and set it aside.
4. Reduce the heat to medium and add the onion and cook, stirring occasionally, 4 to 5 minutes.
5. Add the bell pepper and garlic and cook, stirring occasionally about 6 minutes.
6. Add the tomatoes, salt, thyme, and bay leaf and stir to combine.  Reduce the heat to low, cover and cook for 5 minutes.
7. Add the eggplant and zucchini, stir to incorporate, and cook until everything is very tender, 15-20 minutes more.
8. Discard the bay leaf and stir in the basil.