Monday, October 26, 2009
This week's theme was Fall/Halloween and I found this darling monster over at Picky Palate that i wanted to try for our first Muffin Tin Monday. Mini Diva ate the monster almost as quickly as we made him so here is the picture from Picky Palate:
Monday, October 19, 2009
These are fantastic giveaways by Thrifty and Chic Mom!
I am definitely in need of the chic nursing blouses from A Mother's Boutique. They have a large selection of nursing friendly garments. Looks great for the holidays, too. You can enter to win a top here
Thrifty and Chic is also giving away a Halo Sleep Swaddler. We have one for our son and we love it! Let me tell you, it has made all the difference in his sleep habits. Because the swaddler has velcro - it is much harder for him to get out of it. It keeps him warm and secure all night long. Plus I have the peace of mind knowing that he his safe and I don't have to worry about blankets getting stuck over his little face.
You can enter the giveaway here:
Birthday Dinner at California Pizza Kitchen
French Toast and Pears
Dinner at the Zoo
Sunshine Toast and Peaches
Black Bean Burritos
Birthday Dinner for Johnny
Oatmeal and Pears
Lunch in Park City
Sweet Pork Salad with Cilantro Dressing
x Black Bean Soup and Cheesy Bread
x Birthday Cakes and Olives
Chicken Tetrazzini (make enough to freeze)
Wednesday, October 14, 2009
I am giving my readers the chance to win a miniature bottle of the shampoo and conditioner!
Here's how you can win. Post a different comment for each entry.
1. Leave a comment with your name and favorite hair care tip.
2. Visit Aveeno.com and tell me what your favorite product is.
3. Follow my blog
Here is more information about the fantastic product!
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And because NOURISH + is from the AVEENO® Brand, you can trust the science behind the line. AVEENO® is a pioneer in the study of natural ingredients, always standing by the belief that botanicals have the power to soothe and heal. For over 60 years, the AVEENO® Brand has been blending the best of science and nature to create skincare products that dermatologists trust. With the NOURISH + hair care line, they followed their time-tested method of developing products that really work, relying on a team of experts that included a leading hair stylist and dermatologist.
You are just about ready to hop into the shower right now and start washing your way to healthier looking hair. We've lined up some general information on each NOURISH + Shampoo and Conditioner along with some haircare tips from a celebrity stylist, so keep reading. With AVEENO® NOURISH +, you'll be on your way to happy hair days in no time.
Tuesday, October 6, 2009
Sunday, October 4, 2009
This week I am using up leftover vegetables from last week. I am happy to say that I can make everything on my list without going to the store :). The breakfast menu is a bit repetitive, so I may pick up something from the store on Thursday to get us out of the muffin rut.
Oatmeal Muffins and Fruit
Toast and Fruit
Oatmeal and Fruit
Peanut Butter Banana Muffins
Bread Machine Cinnamon Buns
Mozzarella and Tomato
Thinly slice two large beefsteak tomatoes. Layer the slices with 4 ounces thinly sliced part-skim mozzarella and 12 basil leaves. Sprinkle the stacks with 2 teaspoons aged balsamic vinegar and 1/2 teaspoon salt.
Serving size: 1 1/2 cups
POINTS value: 4
Black Bean Burgers and Salad
Cream of Celery Soup and Cheesy Breadsticks (Tuesday)
Soy Sauce Chicken and Vegetables in the Crock Pot
Chicken with Broccoli and Garlic Sauce
Sloppy Joes with Homemade Buns
Dinner at show for date night :)
This week's Tot School was pretty simple as we adjusted to Savvy Dude's new work schedule and his having Jury Duty. This next week we should be back to normal!
I decided to get Connect 4 back down for some play time. Mini Diva likes to put the pieces in the slots. She counts them and tells me what color they are. She does great with numbers (can count almost up to 20), but is still working on colors.
For a field trip we visited a local corn maze and children's activity place. Lily is pretty interested in different sizes and relationships right now. She told me that this pumpkin was the little baby one.
The place had a Princess Pumpkin patch to play in. Mini Diva loved her dress (even though with her bear on her back she looked a little like a hunchback).
This is Mini Diva and her Aunt looking at the moon. Mini Diva has always been very interested in the moon. I think I'll have to do a unit on it soon. Any ideas?
Saturday, October 3, 2009
So now we have massive amounts of tomatoes! What to do? We've been enjoying salads and tomato sandwiches. Today I decided to make some spaghetti sauce that I can freeze and use later. Next week I think I'll can my own salsa.
I used this recipe from My Food Storage Deals. It was super easy and it is VERY GOOD! I halved the recipe because I am saving the rest of my tomatoes for the salsa. Still I got about 9 quarts!
Here is the recipe:
1 8 oz. pkg. mushrooms, sliced
3 large fresh garlic cloves
1/3 c. salt (or more depending on taste)
1 T. pepper
Red pepper flakes (optional—to taste)
1 1/2 lb. mini carrots finely blended/diced
3 medium white onions/diced
1 tbsp. olive oil
5 T. basil (Add at the end of the cooking process to retain it's flavor)
2 T. sugar
30 cans of stewed tomatoes (15oz.), with juices (whole) or frozen/fresh tomatoes from your garden-if they are fresh, add a little more sugar and salt to balance the acidic flavor. If you use only fresh tomatoes you will need anywhere from 40-50 tomatoes (depending on their size).
4 cans tomato paste for thickening
Use food processor to dice carrots, onions and celery (and any other vegetables) into small chunks. Sauté all above ingredients (carrots, onions, celery, sausage, mushrooms & spices) in large saucepan with 1 tablespoon olive oil. Add tomatoes including juice from can. For a smooth red sauce, puree all tomatoes and ingredients together in blender (or use blender/wand-- they work great!). Or, for meatier sauce, puree tomatoes only, and leave other ingredients in chunks. Allow sauce to simmer 2-5 hours on low with out the lid, sauce should reduce about one third. Add basil right before serving. Taste to make sure sauce does not need any more salt, sugar or seasoning. Simmer on stove or in roaster pan until thick. Let sauce cool and then freeze sauce in Tupperware’s or freezer bags for later meals.