This is my space to share my journey through parenting (alongside my recipes). My intention in sharing with you is that maybe we can all feel a bit more connected in this experience. I share so that if you, like me, are trying to make some decisions or changes, you can read about my choices and experiences and maybe feel a little more informed about one of the options, or inspired by a success that I’ve had, or comforted by a challenge we’re both facing.
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Both online and in life it is really easy to feel like your choices are being judged. It’s a sensitive topic because my choices, over the long run, will define who I am as a mom and hopefully have a impact on the people my daughters grow up to become. There are lots of choices to be made: Breastfeeding? Supplement with formula? Co-sleeping? Natural birth? Hypno-birth? Scheduled Cesarean? Daycare? Preschool? Waldorf? Montessori? Homeschool? Unschool? How much television is okay? Cloth diapers? Disposable? Are Disney Princesses evil? Which car seat is safest? Attachment parenting? Cry it out? … It truly feels endless, and I desperately want to make the right decisions for myself and my children. Accordingly, I put a lot of time and thought into the decisions that I make. I think most of us put a lot of thought into these choices, we become experts, we form opinions, and it’s really easy to step from those opinions into judgment. I certainly have my opinions, in fact I’m incredibly opinionated, but there is a big difference between having opinions and thinking that everyone should share those opinions.
I recently had a conversation with a friend, she was sharing how she had had to discipline her child for some behavior at a playgroup and “felt like all the other moms were looking at them and thinking, ‘what a terrible mother.’” I’ve also read a few blog posts lately, about how, while in a public place with their kids, these bloggers “[felt] the judgmental stares from the other mamas,” and how that judgment made them feel about their parenting. The words that these moms used, “ashamed”, “embarrassed”, “humiliated”, had me fuming. We should not feel like this. Period.
Judgment is easy. It’s often my initial reaction to think, “Why is she doing it that way?”, but I work hard to overcome that. The more time I spend as a wife and mother (and adult), the easier I find it is to let go of judgment. The more I talk with my girlfriends, and the more I learn about other women’s experiences and choices, the wider my capacity for empathy and understanding becomes. I have been paying much more attention to the conversations that I’ve been having with my girlfriends and I’ve come to realize the incredible value these conversations have in my days. I am learning so much from these fantastic women.
How long did you breastfeed? Are you planning to send your kids to public school? What do you and your husband bicker about? Do you struggle to keep your house clean? What was your birth experience like? Do you struggle with anxiety? How much television do you let your kids watch? …These are all the things my girlfriends and I talk about when we’re together. We meet up for coffee, or have glass of wine together, or a cup of tea during nap time, and we talk about everything. Even with my girlfriends who don’t live nearby, we set a time aside to call one another to catch up and to be supportive and supported. We are all struggling and succeeding, and, thank God, we’re doing it together. I’ve found that these mugs and glasses full of comforting drinks create an opportunity for connection, for fulfillment, for support and for love.
I was thinking how wonderful it would be to have a place online where I could get, and provide, some of that same love, fulfillment, friendship and support. But I have had a hard time finding places online where women talk about their decisions and experiences openly. Perhaps it is because there is so much judgment… or fear of it. It’s particularly easy to judge someone online; it’s easy to leave a comment giving someone a piece of your mind, letting them know you disapprove of their choices, telling them why your opinion is a better one. I often wonder if people would be so judgmental in person? Would they say that to that blogger if that person was their friend, sitting on their couch, and explaining their decisions and opinions? I think it’s so unfortunate that our current culture is stuck in this cycle or judgment and comparison.
I hope that, when you sit down to read my blog posts, you know that I’m not thinking that everyone should do things the way I do, or that I think my way is the best way… I’m guessing most of the time! I hope you make yourself a cup of tea, fill your favorite mug to the brim with coffee, whip up a hot toddy, or pour yourself a big glass of wine and that we can really connect, and really be friends.
With love,
Kacie
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My girlfriends will join in the first conversation at the end of this week. In the meantime, I’d love to hear your thoughts…
Illustration by Heidi Gustafson.
TO BE HOME…
We are so happy to be home. We are so happy it’s snowing. We are so happy Baby Lulu is feeling a little bit better this morning.
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We spent the past weekend and the better part of this week up in Seattle. We watched the Super Bowl with Kyle’s family and some of our close friends. I ate way to many Skittles and Cool Ranch Doritos. It was so much fun to watch the Seahawks win a championship… and that’s probably the only time I have ever (or will ever) talk about football here. On Monday morning Kyle headed downtown to spend the day and night, and Tuesday day visiting brewery accounts, and I headed to my mom’s little house for what I was hoping would be a couple of days to play games with G, cuddle with Lu, and read by the fire. But by late on Monday evening, Lulu was a wreck. She was extremely fussy, touchy, and wouldn’t let me put her down. She woke in the middle of the night with a high fever, chills, and aches. She spent every waking moment glued to me in the Solly Wrap or nursing. She wouldn’t eat, wouldn’t sleep… the poor little gal was absolutely miserable. She’s usually full of pizazz, happy and silly. Gigi kept asking, “What’s wrong with Lulu?” It was really rough. It just breaks your heart to see your little one so sick and sad.
When Kyle finally came “home” to us late on Tuesday evening I couldn’t have been happier to have my amazing husband back to help… not that Lulu would let him hold her. She only wanted me, which was fine with me (although my left arm may never be the same). I kept feeling thankful she only weighs 14 pounds, and that I had brought the Solly along. We packed up and headed out first thing on Wednesday morning, somehow lucking out and avoiding the traffic as hundreds of thousands of Seahawks fans headed into downtown to watch the victory parade. We cruised home, fretting about our lethargic little babe all the way. I took her straight to the doc, who determined she has a nasty virus, although it could be the flu… We were directed to keep her hydrated, and to keep trying to get her to eat something. So that’s what we are doing today. Kyle had to go to work but oh, what I wouldn’t give to have him here with us today.
Last night, after Lulu was sound asleep, I warmed up some French Onion Soup that I’d had the foresight to make ahead of time and freeze. It’s not quite the same warmed up from the freezer, but last night, after the week I’d had, it was just the thing. French Onion Soup is one of my very favorite things. I’ve been making it for years. A couple of things I’ve learned: it really makes a difference how you slice your onions so be sure to do it pole to pole; be sure to really let those onions caramelize into the deepest, richest brown or your soup will be limp and watery; it’s okay to make this soup as an excuse to consume bread that’s been smothered in cheese; once the broth has been added, be sure to let it reduce and thicken; if you’re a vegetarian, this recipe can be made using your favorite vegetable broth in place of the beef broth; eat it with people you love and I highly recommend getting cozy on the couch to watch Funny Face after you polish off the last drops from your bowl. You can take G’s approach, “After dinner I will watch Funny Face and learn about Paris and figure out how I can go there.” I mean, she’s got a a great plan there.
This recipe is pretty easy, and although it takes some time to get the onions nice and caramelized, you don’t have to babysit the pot. Just keep the heat nice and low, and come back to check and stir between things. I make it all the time and I hope it becomes part of your regular rotation as well.
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Ingredients.
6 Tbsp. butter, (3/4 stick)
2 Tbsp. extra virgin olive oil
5 large yellow onions, trimmed, peeled, halved, and thinly sliced pole to pole
2 cloves garlic, minced
1 cup red wine
2 Tbsp. dijon mustard
3 Tbsp. flour
6 sprigs fresh thyme
2 bay leaves
2 quarts low sodium beef broth (or sub. a rich vegetable broth to keep it vegetarian)
kosher salt
freshly ground black pepper
1 baguette*, thinly sliced
1/2 cup Grana Padano or Parmesan, grated
1 cup Emmental or Gruyere, grated
chives, thinly sliced
Directions.
In a large dutch oven, heat the oil and butter over medium heat. Add the onions, garlic, thyme, one bay leaf, a pinch of salt and pepper, Cook the onions, stirring often, for about 2 hours, until the onions are caramelized (a dark, rich brown color). Discard the bay leaf and thyme stems.
Add in the wine and dijon. Stir continuously until the wine has reduced and the onions are “dry” again. Reduce the heat. Dust the onions with the flour and stir continuously for five minutes.
Add in the broth and the second bay leaf. Bring to a simmer and cook, uncovered for 30-45 minutes, until the broth has reduced, and the soup has thickened.
Preheat your broiler. Toss the two grated cheeses together in a small bowl. Transfer the soup into ovenproof bowls, top with a layer of bread, sprinkle with a bit of the cheeses. Place them under the broiler, on a cookie sheet, until the cheese is bubbly and golden. Sprinkle with chives and serve immediately.
PRINTABLE RECIPE.
FRENCH ONION SOUP
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Let me begin by saying, I am not an expert and you should definitely talk with your pediatrician before starting your baby on solids and introducing new foods. This approach is a combination of several approaches, methods, and a lot of careful research.
If you’ve read my French Kids Eat Everything posts, you know that we got off on the wrong foot with Gigi when we introduced solids and it wasn’t until just before she turned two that we started on the right path (for us) in regards to her eating habits. In a nutshell, we would offer her a new food, she would reject it, we’d fill her up with rice cereal mixed with formula; that continued on as she got older with finger food, texture, new foods… She would reject ______ and we’d make scrambled eggs or pasta.
We knew that we wanted to take a different approach this time around. We knew (from reading and applying the French Kids method) that it takes more than a couple tries for kids to accept a new food, and I wanted to find a way to introduce foods to Lulu that wasn’t overwhelming, and we might have less of a chance of her rejecting certain foods. So I started researching different methods. I read about a lot about the way the French approach feeding their babies since the way they approach feeding their children works so well for our family. I looked at the American approach, and I talked with people about the Baby Led Weaning and Real Food for Mother and Baby approaches. I loved the idea of the doing these whole food approaches but two of the main signs that your baby is a good candidate to use these methods are that they have doubled their birth weight (which Lulu hasn’t) and that they are sitting up on their own (Lulu is not). We are only planning to use purées and “baby food” until Lulu is ready to transition to whole foods.
The French Approach is to first introduce foods as a thin broth or soup and to blend the food with a bit of breastmilk or formula, then slowly work towards a pure form of the food, then to begin combining the different purées. The New York Times also wrote another good article on this approach. I decided to use this approach to ease Lulu into the different world of flavors. Instead of mixing the purées with breastmilk (I have hard enough time making enough to keep a little in the freezer) I opted to buy a container of Earth’s Best Organic Formula. I also bought a little Earth’s Best Rice Cereal and Earth’s Best Oatmeal Cereal. Before I had thought we would skip the cereals altogether but, after lots of research, it was clear that the added iron was something worth including in her diet. I vowed I would only buy a couple boxes of cereal and one container of formula, enough to get some foods introduced before ditching them both. From what I read, the French often blend the vegetables with a little russet potato as they move forward (instead of rice cereal).
When introducing a new food to Lu, I usually offer her a very small amount (a couple tablespoons) mixed with formula because she generally hates it the first time. It is important to note that every time Lulu tries a new food she screams and gets very mad. But by the second, sometimes third, try she’s usually on board. The only food she hasn’t warmed up to (yet) is russet potatoes. This is consistent with everything even foods I think she’ll love! I just stick with it and keep offering it to her. When I offer her a new food I usually do it at lunch time, that way if she doesn’t eat much she can catch up at dinner, and if she happens to have a reaction or tummy ache it’s during the day and not at night.
As far as which foods to introduce, and when, I combined the American approach and the French approach. Generally, it is agreed upon that babies should avoid certain foods until 12 months as well as foods that are really high in fiber and sodium. According to the reading I did, it’s okay to introduce both wheat and protein at 7 months, as well as plain whole milk yogurt but be sure to ask your family doctor before introducing new foods.
I buy all organic food for Lulu.
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Making baby food purées at home is really easy:
I simply used a medium sized pot with a tight fitting lid, a simple steamer basket, and my Hamilton blender (I have a Vitamix on my wishlist!). By using the blender I was ensuring that her purées were really fine, without any lumps, as we have started to introduce more texture in her food I am using a 4 Cup Cuisinart Food Processor which leaves a bit more texture in the food. You could also invest in a Beaba Babycook if you thought that would work better for your lifestyle. All of the fruits and vegetables were peeled and seeded when necessary. Wash all the food thoroughly before steaming.
For the vegetables: simply add a few cups of water to your pot along with the steamer basket, toss in your cubed veggies, bring to a boil, cover and simmer until the veggies are tender and easily pierced with a fork, transfer the veggies to a blender, add as much of the steaming water as needed until the mixture purées easily.
For the fruits: simmer in a bit of water until they are soft and purée the lot. I buy premade organic applesauce (inexpensive) and premade organic puréed mango (it’s hard to find organic mangos) for convenience.
I then transfer the purées to Tovolo ice cube trays (in large and small), freeze, and store the cubes in Ziploc bags. I also use these OXO Tot storage containers, this set has both 2oz and 4oz containers. These Munchkin Spoons are inexpensive and work great. We love both these Baby Bjorn “pelican” Bibs, and these Aden+Anais Bibs. We have the Boon Flair Pedestal high chair. It has a sleek design, the height can be adjusted to fit at the table, and it’s easy to clean! Another amazing (but more expensive) highchair is the Stokke Tripp Trapp highchair. It’s beautiful but a bit out of our price range.
By puréeing the foods and freezing them seperately, I can easily combine them when we are introducing a new flavor combination.
Solid Foods to Introduce at Six Months…
carrots (peeled)
green beans (trimmed)
spinach (I buy a tub of pre-washed baby spinach)
zucchini (peeled and seeded)
summer squash (peeled and seeded)
white leeks
sweet potatoes (peeled)
winter squash (peeled and seeded)
russet potatoes (peeled)
beets (peeled) *red beets are pictured above but golden are great as well, and less likely to stain clothes, sheets and cloth diapers!
pear (peeled and cored)
apples (peeled and cored)
stone fruits (peeled, stone discarded)
banana (no need to steam)
Lulu’s favorite from this first round were: leeks, carrots, all squash, pears, sweet potatoes.
Solid Foods to Introduce at Seven Months on…
avocados (peeled, stone discarded)
broccoli (trimmed)
cauliflower (trimmed)
asparagus (trimmed)
parsnips (peeled)
turnip (peeled)
rutabaga (peeled)
peas (I buy bags of frozen peas)
kale (trimmed)
onion (peeled)
celery (trimmed)
celeriac/celery root (peeled)
artichoke hearts
fennel (trimmed)
eggplant (peeled)
peppers (seeded)
tomatoes (seeded and cored)
pineapple (peeled and trimmed)
blueberries
We are still working on introducing this list. Lulu seems to be doing well with more texture and we’ve been offering her some finger foods and bits of our dinner as well. It’s also great after the flavors are introduced to start using other cooking methods, like roasting!
A typical day of eating for Lulu (at 8 months) looks like this:
7am wakes up and nurses
8am breakfast of puréed fruit or sweet potatoes, a little rice cereal with formula, and a little yogurt, a little cereal/finger food
9am nurses (morning nap)
12pm lunch of puréed vegetables
1pm nurses (afternoon nap)
5pm dinner of puréed vegetables, sometimes protein in the form of roast chicken breast, a little fruit purée if she’s still hungry
7pm nurses (bed time)
*once Lu started sleeping through the night (she only wakes once between 3 and 5 am) she started eating so much more food during the day.
Below I have printable feeding charts both for the first month and beyond. You can see the six month one here:
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There are spaces to write down which foods you are introducing on any given week next to a number, along with listed days and space to write the coordinating number. This way you can just write 1, 3, 1+2, etc. and notes rather than having to write out the food name over and over!
One final thing, have fun! I am taking so much more time doing this with Lulu and it makes it so much more fun. I have learned (from using the French Kids Eat Everything method) not to take it personally when she rejects a food or cries. We just move on to something else and revisit foods regularly.
Great Resources (if you want to do more reading or research):
Baby Led Weaning
Real Food for Mother and Baby
French Kids Eat Everything (book) (posts on my blog) (Karen’s blog)
French Foodie Baby
Wholesome Baby Food
Start Fresh by Tyler Florence
PRINTABLE FEEDING CHARTS.
INTRODUCING SOLIDS – 6 MONTHS
INTRODUCING SOLIDS – 7-9 MONTHS
THE SUREST WAY…
Yesterday was just what we needed. I woke up ready to make it a better day. I had a feeling that what I needed was a day off, not just a day off from emails, errands, etc. but a day off from being “mom”. Yet, I didn’t want to be away from my family at all. I thought about it and what I decided was that G and I could both use a day off from the rules, the learning, the growth. We are figuring this whole mom-daughter-toddler thing out together and it’s not always easy. Some days, even some weeks, I feel like I’m constantly saying, no, that’s not okay, please don’t, hold on, wait just a second, you need to be quiet/gentle/polite/use your manners… especially during the times when G is challenging me. But we are just doing our jobs to the best of our abilities. After all, it is her job right now to grow, test, challenge, and question. It is my job to mindfully parent her.
I was so happy that it was Friday. TGIF. It’s the weekend! A break from the work, a change in the routine. What’s to say that G wasn’t just as grateful when the end of the week rolled around? We both needed Saturday off, so that’s what we did. I didn’t press her about rules, we played whatever she wanted right when she wanted. If she said, “Let’s dance!”, we danced. It was fantastic. In fact, from now on we are taking Fridays off. Let the week bring what it may, but from now on Fridays are for me and my girls.
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So no rules, coffee in bed, a seriously silly dance party, several readings of Pirate Girl, and excessive snuggling rounded out our morning. As soon as Lulu rose from her morning nap we headed out for a little morning hike, my hiking abilities are a bit limited as my foot is still healing, but that was just fine because it was very cold. A short hike with lattes in hand, a picnic that consisted of a couple of kiwis and some pretzels, and lots of make believe was just the thing. Never underestimate the power of fresh air. When we got home the girls had naps and Kyle and I had lunch and talked about some big goals… then Kyle got to work on his studies and I got to work making cookies.
I’d bought some plump Meyer lemons at the store last week with the intention to make my Meyer Lemon Rosemary Shortbread Cookies. As soon as I see Meyer lemons pop up in the produce section, like little beacons of sunshine sent North from California, I pounce on them. I love shortbread, it’s sweet and a little salty, flaky… and you know I love anything that can be equally enjoyed for dessert and for breakfast. The moment the microplane hit those lemons and the fragrant, tangerine-y smell filled the air, I felt better about everything. I doubled my recipe and ended up with 128 little heart shaped cookies. Gigi woke from her nap just in time to help me make the glaze and drizzle it all over our cookies. We let the glaze set, wrapped up 108 of the cookies into neat little parchment packages of six each, and set out with a basket full of cookies.
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As we pulled on our warm coats, smiles on our faces, I remembered something that is easy to forget but important to learn, and to relearn… the surest way to feel more positive, happier, and to put a smile back on your face, is to do something nice for someone else. So that’s what we did. We were cookie fairies, first on our street, then in our neighborhood, then we hopped in the car for a few extra special deliveries. It was the one on one time Gigi and I needed, she listened without being chided and I parented without trying. We talked about how great it felt to make surprise our friends and make them smile… we are most certainly going to make it a regular thing.
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MEYER LEMON AND ROSEMARY SHORTBREAD COOKIES
Ingredients.
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup granulated sugar (plus more for topping)
1 cup confectioner’s sugar
1 tablespoon rosemary, finely minced
1/2 teaspoon fine salt
2 teaspoons Meyer lemon zest
3 1/4 cups all-purpose flour, sifted
2 teaspoons pure vanilla extract
1 egg yolk
1/4 cup Meyer lemon juice
2-2 1/2 cups confectioner’s sugar
Directions.
In a stand mixer, whip the butter for a few minutes until it’s glossy and light. Add in the granulated sugar and mix on medium-high for 3-4 minutes, until it has creamed into a frosting like consistency. Add in the cup of confectioner’s sugar and mix until combined. Add in the rosemary, lemon zest, vanilla, and egg yolk and mix until combined. In a separate bowl, whisk together the flour and salt, then add it, one cup at a time, to the wet ingredients, mixing until blended.
Transfer the dough to a large piece of plastic wrap, shape it into a log and seal it up. Chill the dough in the refrigerator for at least 30 minutes… the cooler the dough, the easier it is to work with.
Preheat your oven to 350˚F. Flour your work surface and working with half of the dough at a time, use a rolling pin to spread the dough out into a sheet that’s about 1/4 inch thick. Pick out your cookie cutter and cut the dough into shapes. Simple shapes work best for these cookies. You can also cut the cookie dough into squares if you prefer. Continue until all the dough has been cut out. I found it easiest bake one batch (two sheets) while I kept cutting out cookies for the next round. I laid the cut out cookies on parchment paper and then transferred them to the baking sheet.
Lay the cut cookies 1 inch apart on a parchment paper covered cookie sheet. Sprinkle each cookie with a pinch of granulated sugar.
Bake two sheets of cookies at a time on the upper and lower middle racks of the oven for 20 minutes, or just until the cookies begin to very slightly brown on the sides. Rotate them halfway through baking. It’s important to note that if you have a little dough leftover and only have one rack in the oven, the cookies will bake a bit faster, so keep an eye on them!
Move the cookies immediately to a cooling rack, keeping them on the parchment paper.
While the cookies are cooling, make the glaze. Put the 1/4 cup Meyer lemon juice in a small bowl. Add in the confectioner’s sugar, 1/2 cup at a time until you have a slightly thick but still drizzle-able glaze. Once the cookies are cooled drizzle each one with a little bit of the glaze. Allow to set for about 30 minutes, or until the glaze is firm to the touch. Enjoy immediately!
The cookies will store well for a few days in an airtight container. This recipe makes about 40 small heart shaped cookies, be sure to share with friends.
PRINTABLE RECIPE.
MEYER LEMON AND ROSEMARY SHORTBREAD COOKIES
Sometimes, fortunately not too often, we have a day that just defeats me and wipes me out. But the last two weeks have felt like a string of these defeating days. I am trying, trying, trying to stay positive to get up and keep going. Preparing healthy meals and getting enough to eat has been helping a lot. We’ve been keeping the house clean and tidy, the laundry put away, etc. which, let me tell you, has required a huge upheaval of my “old ways”. I wish I was a really tidy person but somehow I seem to leave debris wherever I go. I’m working really hard to NOT do that which is great because the house is clean and cozy, but is hard because it means that the times when I normally might have sat down to catch my breath, I’m spending tidying, folding or putting away laundry, doing dishes, prepping food for dinner…
It seems ridiculous to be complaining about such mundane things, things that when broken down I’m actually grateful for. I really am grateful that I have kids (and :ahem: myself) to tidy up after, a family’s laundry to fold, food to prepare and dishes to wash. I think that in some ways I’m just feeling a little lost and pretty tired. I’m trying to take care of myself, and take time for myself because I think that’s what I need right now. Time, quiet, space, rest… these are not things that are particularly easy to come by at the moment but I’m doing my best to find them whenever I can. I’m trying to keep my head on my shoulders and not compare my life or home or space or work to anyone else’s because I know that that will only make me feel worse, and I know that I am doing my very best (almost) all the time.
Gigi is also having a hard time this week. I feel like she’s going through one of those mental growth spurts that toddlers seem to have and everything overwhelms or frustrates her. We were eating dinner last night and she said, “What’s happening to meeeeee?” Poor gal. It’s like little glimpses of who she’ll be, or who I, was at thirteen. Being an empathetic person I just want to hug her and cuddle her through it. Although I can’t tell you the number of times I’ve said, “Can you please use your big girl voice?”, I find it hard to parent firmly when all I want to do is give her a hug, and get a hug myself. She’s been begging for hugs, and saying, “Mama, I need you.” a lot and I just want to give myself to her completely.
I wish I could’ve just dropped everything (literally and figuratively), to comfort her when we went out of our way to walk to visit Daddy at work only to find that he wasn’t there, and she had a meltdown on the sidewalk as we walked back to the car, because I was disappointed too. Her big tears practically froze on her cheeks in the cold wind as she sat on the dirty sidewalk and I felt helpless and overwhelmed. I wish I could convey to her, while disciplining her for screaming
“NOOOOO!” at me, how much I understand what she’s feeling, and how much I love her.
With both kids napping and G’s shrill “NOOOOOO!” still ringing in my ears, I sat down to think, and I realized something. I am a big believer in saying no. I say it all the time. I don’t make excuses, I just say no. In fact, before I sat down to write this, I sent three “no” emails to people who are asking for me to do work for them. I just can’t do everything and for the sake of my mental and physical health I have to say no a lot… even when I wish I could say yes. But today I realized that I also need to say no for G. Sometimes I feel guilty that I’m not taking her out to do enough: swimming, story time, coffee shop dates, play dates, activities, time at the park. But the last couple of weeks we’ve been out and about constantly and I wonder if that has something to do with her (and my) meltdowns. Perhaps she’s screaming “NO” at me when we’re out somewhere because what she really needs is space and quiet and and time and rest too?
We are going to do “nothing” for a couple of days. We are not going to plan play dates, run errands, or make lists of any kind. We are going to be cozy. We are going to read books. We are going to watch Winnie the Pooh. We are going to bake cookies. We are going to color. We are going to take long baths. We are going to cuddle, and we are definitely going to have French Toast at “inappropriate” times…
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Amber - Hey Kacie! By 3 sticks of butter do you mean 1.5 cuos? Just want to make sure I get this right in case my butter is different. Thanks! 🙂
kacieblogs@gmail.com - Hi! Yes! 1.5 cups!