
7.09.2011
Bananas!

4.12.2011
2 days...

3.29.2011
If it weren't for...

3.19.2011
Where we are...
If you've ever had the feeling of not wanting to share what's going on simply because what you have to share feels pretty discouraging, you understand how I'm feeling as I force myself to record what's going on right now with our sweet girl. We are tired, drained, and just wanting to fix all that seems to be wrong.
After a very difficult few days (this has definitely been the worst week yet with colic, fussiness, and being up until the late hours of the night), we headed to the Dr for Hadley's 2 month check up and I was more than ready to ask "what do we do next"? The Dr (and I agree) really feels like these issues are dietary related because there aren't any other blaring symptoms that would make it seem like an internal issue or something more chronic like reflux. Her symptoms aren't all day long and it makes since that she's relieved in the morning hours since I haven't been eating all night. At that point, I had not been eating any dairy for 2 full weeks... it clearly wasn't the culprit but could still a contributing factor. So, my Dr recommended the dreaded--that I eliminate the next 3 major allergens--soy, corn, and wheat. And so you ask, what will I eat? EXACTLY. For carbs, I'll eat potatoes and rice only, I'll eat meat, and I'll eat my weight in fruits and vegetables probably. Everything processed is out and I can't even go to Starbucks because I can't have soy now :( I'm thankful for this natural approach to hopefully fixing the issue at this point...I really do want to continue breastfeeding and let's be honest, I don't want to pay for the crazy expensive formula it would require to not give Hadley dairy or soy. I am feeling very overwhelmed by this journey I'm embarking on. I'm hoping to spend some time today coming up with a menu and stocking my pantry so that I won't always be wondering what to eat... Since I started this diet a few days ago, I have not felt "full" once. I have a few friends encouraging me that have dealt with breastfeeding and food elimination and I'm so grateful. This is likely to be a lonely journey since no one around me will be saying no to food all the time like I will. If you're still reading this, thank you for listening to my pity party... I do want to be honest about where I am so that I'll remember these not-so-easy days. I had a great conversation with my friend Sharon yesterday, who most of you remember had A LOT of hard days with her Bosten. I'm thankful for the perspective that it won't be like this forever but also to have someone validate all that I'm feeling and struggling with.
Ultimately, if this will help Hadley, I'm up for the challenge. It is very difficult when she is struggling so much at night and in those moments I would do anything to help her. I'm hopeful she'll grow out of these things she seems to be sensitive to but we'll just take it one month or so at a time. For now, I'll eliminate it all and once it's all out of my system (3 or 4 weeks), we'll start adding things slowly back in to see what is irritating her.
You can pray for my spirits...I'm discouraged and overwhelmed, in the midst of being tired. I'm hopeful that it has to get better from here and that soon we'll be enjoying some quieter nights.
Thanks for the listening ears blog friends!
6.20.2010
Home Grown!



4.08.2010
Kids Eat Free!
Visit website for all locations.
Children eat free from 5-9 pm with the purchase of an adult meal. Two children per paying adult.
(see website for locations but the Huntersville location is doing this!)
Tuesday’s 5-8 pm. One meal per paying adult.
19905 N.C. Highway 73
West Catawba Ave., Suite 102
(704)987-8890
All day Sunday, kids under 12 eat free with paying adult.
8.10.2009
I like it green!
1 small onion, quartered
1 jalapeno, quartered, seeds optional (I only used half and it still had a little "bite")
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
3/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
5.29.2009
One month later...
Our tomato plants and herbs are growing like crazy and we've had some great food as a result! It has been a little over a month since we planted them and it is amazing how big our tomato plants are! We haven't been able to enjoy those yet, but I have been using the herbs a lot! Here are some pictures of the progression and I also thought I would share a few of our favorite recipes with our fresh herbs! More of these to come I'm sure!
With these few recipes, you don't have to use fresh herbs, but the FRESHNESS of the herbs, lemon, garlic... that's what makes them so yummy! And, if you live nearby, I'd love to SHARE some herbs...we can never use all of what we have! I'll offer the tomatoes soon enough!
Enjoy and feel free to share any of your favorite recipes with fresh herbs!
Grilled Herb Shrimp
Copyright 2001, Barefoot Contessa Parties!
Serves: 6 servings
Ingredients
2 pounds large shrimp (16 to 20 per pound), peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced
DirectionsCombine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side. (We did this on a grill pan and that works great too)
Pesto
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Serves: 4 cups
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
DirectionsPlace the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
(I froze this in ice trays and now have lots of "pesto cubes" in the freezer that I can take out "as needed"!)
Lemon-Thyme Chicken
Serves: 4 servings
4 boneless skinless chicken breasts, cut in half crosswise
1 lemon
4 tablespoons extra-virgin olive oil, plus more for frying
4 fresh thyme sprigs
2 garlic cloves, finely chopped
Kosher salt
Freshly ground black pepper
DirectionsPut the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze over the juice. Add 3 tablespoons of the oil along with the thyme, and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4hours.
When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
4.30.2009
Making BabyFood
CARROTS
Steaming...
Food Processing...
Pureeing...
Ice Traying...
Then, the ice trays go into the freezer...once frozen, you pop out the cubes of food and store in ziploc bags in order to free up your ice trays! I just take out one or two cubes to thaw a few hours before a feeding. One bag of carrots filled almost 3 ice trays which will be at least 15 feedings...this cost around $4 (organic carrots) compared to $15 of the same amount of organic baby food jars! I'm saving A LOT, putting forth a little time and effort, and feeding my baby fresh, yummy food!


