Posts

Showing posts from March, 2011

Weekly Menu: Week 8

Image
Whew.  I think we're ready to start cooking again :-)  Our friends/family have been so kind to bring us food the first week or so while we try to get on top of things.  Also, Tedd is a fantastic cook, so he's been making some delicious meals as I've been recovering - I feel so blessed to have a husband that can cook! (Mamas, teach your boys to cook ;-) enchiladas - mmm mmm
Monday:
Breakfast Burritos for lunch
Cheesy Venison Enchiladas (freezer meal) for dinner and our very favorite Banana Bread!
Tuesday: Shepherd's Pie (this turned out sooo delicious last time we made it)
Wednesday: leftovers
Thursday:   I've had a major craving for Abigail's Soft Pretzels leftovers for dinner?
Friday: family visiting!! Salmon & Asparagus for lunch (w/ Tedd's awesome lemon-dill sauce!) Stromboli from Philly w/ a Veggie-Packed Salad for dinner salmon w/ lemon-dill sauce
Saturday:

Salmon w/ Tedd's Delicious Lemon-Dill Sauce

Image
This sauce is incredible on salmon.  It seriously makes the best salmon I've ever tasted.

1/2 c sour cream 1/4 c mayonaise 1/4 c plain (unsweetened) yogurt lemon juice from 1 lemon 1/2 t salt 1/2 t pepper 1/4 c finely chopped onions 1/4 c honey (or you can substitute brown sugar) handful of fresh dill
Mix all of the above ingredients.



To make the salmon, spread the sauce generously on top of uncooked salmon filets.
Place in the oven or a toaster oven and broil on medium heat for about 7 minutes or until salmon is cooked through.  The sauce will be slightly browned when it's finished cooking. Enjoy!

French Bread Pizza

Image
My friend Amy inspired me to make this several weeks ago and it was a hit, so it's definitely been added to our repertoire.  I think this meal is perfect for casual guests because it's quick and easy to make and super delicious! This is not my original idea, but this is how I make it...
French Bread Pizza - 1 loaf of french bread  - 1 lb italian sausage - 1 small onion, sliced thin - 1 jar of spaghetti sauce - 3+ cloves of minced garlic - italian seasoning, garlic powder, minced dried onion - approx. 2 cups of fresh spinach - shredded mozzarella &/or cheddar
* add your favorite toppings!  (olives, bell peppers, pepperoni, etc)
In a pan, cook the sliced onions in a little bit of olive oil over medium-high heat and add the italian sausage.  I don't even use the whole pound (more like 3/4).
Meanwhile, cut your loaf down the middle lengthwise and place on a cookie sheet.  I put a little bit of butter or extra virgin olive oil on the top of the loaf and then broil the loaf …

Cloth Diapering Our Newborn

Image
When we found out we were pregnant and started thinking about the many facets of baby care, Tedd & I had made up our minds that we would like to cloth diaper...maybe not 100% of the time, but 80% would be nice.

We liked the idea of how much money it would save and how much landfill space it could save; and I admit, I think those colorful little cloth bums are the cutest!  BUT, we both anticipated it would be a bit difficult.

Not so!

We decided we wouldn't even mess with cloth diapers for the first couple of weeks with Ian, just using disposables until we felt like we had our bearings.  But after the first week, we thought we'd give it a shot and try some out...it was pretty easy and Ian's booty was staying nice and dry against the liners.
ian wearing a SunBaby diaper (thanks, Sharon!)
Now our newborn is two weeks old and he's been cloth diapered for the past week and we're really diggin' it...honestly...it's been waaay easier than we anticipated.

weari…

ian - one week old

Image
Ian will be two weeks old tomorrow (woah?  seriously already two weeks?!), but last weekend our friend Heather Paul came in and did a little photo shoot of Ian at one week old.  I love how these turned out!  I am so in love with this baby boy!! Photographs taken by Heather Paul Photography

Ian's Here!

Image
Hi there.
Where in the world do I begin? Last weekend I had a baby...a beautiful baby boy.  He was delivered via C-section at 4:41pm on March 12th weighing a hefty 8lbs and 15oz, measuring 20.5" long.  He's so beautiful...I never knew I could love so much. As many of you know, I was dreaming of a natural home birth, but within days of our due date, we discovered that I was high-risk with a rare liver condition caused by pregnancy ("Cholestasis of Pregnancy").  Really, I was so fortunate that we made it full term before any complications arose - Cholestasis can be very dangerous and can cause lots of early complications, so I just thank God that everything happened when it did.  I would write out my birth story, but my sweet husband posted about it earlier this week.  I guess I'm just gonna share a few random details from my perspective...and I mean random because that's just how my brain is working this week : )
First of all, I was heartbroken when the midw…

The birth story according to Tedd

Image
Wow.  These past 6 days have been a whirlwind of emotion.  Right now we’re exhausted but totally full of joy too.  Emily asked me if I would write down the story of Ian’s birth from my perspective while it’s still fresh on my mind.  I had the idea to post it on the blog since I know a lot of our family and friends are readers and would enjoy a few more details that the standard – March 12th @ 4:41 PM; 8 lbs 15 oz; 20 ½ inches long.   So here’s how it went down:
March 8th – Emily starts to itch all over but has no rash.  
March 9th - She calls the midwife and learns about a few different things that could cause itching.
March 10th  - Midwife expresses concern that Emily could have cholestasis of pregnancy (a liver condition caused by pregnancy where the flow of bile is impaired).  She recommends we have blood work done.
March 11th- 8:30 AM- we go to Sparks Clinic (by the mall) and tell the doctor we think Em might have cholestasis.  We felt good about him because he used to be an OB…

Lemony Cupcakes!

Image
Finally, I made those silly lemon cupcakes. I thought they turned out so pretty...
is it strange that I like to take pictures of food???

They were sour and yummy!  I used this recipe for the "cake" and this recipe for the icing.  
My husband called them "lemon muffins." :) Whatever.  He can call them whatever he likes. I used lots of lemon zest in the batter and cut out a bit of sugar.  I also used whole wheat flour instead of white b/c that's all I had (and that's to explain the brownish color of the cupcakes).  I also didn't really care that the frosting had raw egg-whites in it, because it seemed like my kinda frosting - fluffy and airy and not so stiff and sugary.  It was indeed very good.  I added a bunch of lemon zest and lemon juice to the frosting and they turned out super lemony.

Integrity

Image
This weekend I went to Walmart to stock up on stuff that I won't want to mess with after baby's born (t.p., paper towels, soap, etc).
I also bought aluminum loaf pans that I could use for easy-bake freezer meals.  I bought two 2-packs and stacked them inside each other.

When I checked out, I happened to notice the little screen at the very moment the cashier was ringing up the loaf pans, and I thought he may have only charged me for one pack, not noticing that I had two of them stacked together.

I feel so ashamed to tell you that I seriously considered not saying anything...

After all, I wasn't even that sure that he hadn't scanned both of them...

It seemed so silly to ask him to pull the loaf pans back out of the bag and charge me for both...

I figured Walmart had plenty of my money already...why bother saying anything?  It was only a $1.50...

I wished that I had never looked at the screen...

As these thoughts ran through my mind, he had already given me the total and…