Category: Babies

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The Perfect Gown

I’ve always loved babies in gowns–you know the kind that have the mits you can fold over their hands so that they won’t scratch themselves. But that teeny, tiny baby gown phase was never enough for me. The problem is that my big-rubber-dolly babies always outgrew them way before I was finished with the look and feel of them.

It’s not like you can just buy a bigger size or anything because manufacturer’s seem to  think that newborns are the only one’s who would ever wear them. Well they’re wrong.

I need them. I need the soft, mushy, “I’m still a baby, hold me,” message that a sweet, cotton gown gives. So, when Dane was too big for the little ones–I made my own.

This particular gown worked perfectly for sweet Daney boy…

and baby bald kid–back when he had hair.

Now, 16 years later–it’s still making our babies soft and warm…

all the better to mush them with.

There are just some things that should go on forever…

and we’ve found one.

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Flip Book

Let me explain…

crackers 105

Beckham is surprised at the feeling of cold water in his lap…

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Lily thinks, “Hmmmm….looks fun…”

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“…I believe I shall try it.”

Twin joy.

 

 

Food Storage Prompt #7  100 pounds of wheat.

Note: Some items may cost a bit more these days than when these prompts were originally written, but hopefully it will still be helpful to have a nudge to gather these items each week.

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An Apple a Day…

Update–

New Year’s Goal #7

“To eat more healthily and cut wayyyy back on sugar–so that I can be here to play with my babies for a long, long time.”

Who wouldn’t want that?

Too bad, all I can say here is a great, big, “Yikes!”

Actually, believe it or not, I was doing great for about 5 weeks. Sugar and I were barely speaking…

Oh, I wasn’t doing too much label reading or anything–it was more like just not eating the cookie, or donut, or ice cream. Now and then I’d make a treat or something and taste it, but honestly, skipping it wasn’t as bad as I thought it’d be.

For me, the secret was to  tell myself that I could have whatever I wanted–if I REALLY wanted it. However, I needed to drink water first–which magically made an apple sound and taste better.

Anyway, it worked. The weight was coming off. Wahooo!

Until, that is, the evil Easter candy came along. It was bad, as you may remember.

There’s more. What you didn’t know–unless you’ve been to my house in the last week–is that one quick trip to a town called Logan and you can really end up with a kink in your cart.  Logan is a two hour drive from my place and so whenever we go there, we always stop at the Gossner’s Cheese Outlet. Sounds harmless enough.

We buy Provalone, Swiss, Mozzarella, Smokey Gouda…

…squeeky Cheddar.

…and root beer milk. Incredible.

These things are pretty much good for you, right?— so I’m not worried. Also, when it’s as fresh as you can possibly get it–yeah, the cows are right outside the back door– I can’t feel really bad about this place.

Sadly, now we come to the truly evil part of the story.

Down the road a spell from Logan, there is a great, huge, magical factory that no doubt employs hundreds and thousands of people, thus raising the standard of living in the Logan area to a…um…well, a higher standard.

That’s a plus–right? Of course, right.

The frightening news is that this factory is…a…dare I say it?

I dare…

a…cookie factory. You should be screaming right about now.

Here is how we handled the Pepperidge Farm Cookie Outlet.

There are no words to describe it. In fact, this whole experience may require some intense group therapy…

we can meet at my house…I have cookies! HA!

Ok, ok…seriously. I’m ready to behave again. Truly, I am.

And to prove my determination–

First: I put all my Easter candy in the bald kid room. Trust me, it now has the life expectancy of a sycamore moth.

Some clapping here–please.

Second: I put new twist ties on the cookie bags and ate a banana instead of ripping a big hole in the Milano bag–as previously planned.

A bit of cheering is in order now.

Thirdly: Later in the day, instead of downing 47 Brussels and 22 Piroettes, I opted for a handful of the babys’ animal cookies…and they weren’t even good.

Ovations…anyone?

I intend to be thin and gorgeous really soon so I can play with my babies forever. Or at least to fit better in an squishy, ridiculous airplane seat. I’ll do it–you’ll see.

In the meantime…I have a hot date with a treadmill.

Toss me an apple, would ya?

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This very minute…

Do you ever feel like everything is flinging past you at such a fast pace that you can hardly remember what you did yesterday because of how much is going on tomorrow? Do you feel like your days are just a blur?

Well, I do–way too often, actually.

When that happens, I’ve found this little exercise that can help pull you back into the moment. You know…this moment. Not yesterday or tomorrow, but right now…this very minute.

You just take a nice, deep breath and let yourself answer the questions below–as honestly and simply as you can. Pay attention to the first thing that comes into your mind.

It’s usually the truth. Be brave.

Right this minute I am…

feeling–


–a bit sleepy, a good kind of sleepy–like all I need is a teeny, tiny, twenty minute nap and all the energy will come flying back. Naps are good for you…naps are good for you…naps…are…good…for…you. So is chanting.

listening–

–to Lisa Hannigan who soothes me into liquid with her raspy-smooth, Irish ballads and inspires me to get really skinny so I can hang some pretty dresses like hers in my closet—or on my amazing skinny body.

eating–

–a piece of string cheese, one pinch at a time, to make it taste better–and drinking my Kangen water because I’m addicted…and it’s a good thing.

watching–


–very carefully for any itty bitty sign that Spring is indeed coming. I’ll take just about anything right now because on this fine April day, I’m tempted to build a fire in the stove to warm the place up. The smoke signals to Mother Nature coming from the chimney couldn’t hurt either.

plotting–

–to buy some packages of every-color-in-the-world Sweet Pea seeds to plant outside my bedroom window even though they are climbers and I don’t really know what they would climb on exactly. Details…details. I’ll cross that bridge when I get to it. I need color, I tell you!

thinking–

–of a story that I can’t get out of my head, which is usually a sure sign that it needs to be written in the first place. I’m hoping I know someone who can possibly do that…possibly…maybe.

loving–


–the little, precious people around me that tug and pull and whine and grin and spit and giggle and walk and evade and stumble and wave and mimic and kiss and bawl and smile and watch absolutely everything.

hoping–

–that the smaller size jeans in my closet will fit me because I’ve lost 13 pounds since that silly surgery. I know, I know—“that was a BIG appendix!”

I’m afraid that I need a bit of clapping for this one…please.

wishing—

that Peanut Butter Weebles and Cinnamon Pull-aparts and Easter cookies were a smart, healthy, non-fat part of a sensible, balanced, nutritious diet.

Alas…

AND…

–you the most lovely weekend and a very Happy Easter!

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Cinnamon Pullaparts

Need something quick and easy for Easter morning breakfast? This is a good easy sweetbread that they kids can even help you make.That is if your not squeamish about the mixture of dough, butter, cinnamon sugar and little people.

One word of advice though…do eat some of the hard boiled eggs first, or you’ll never leave room. This little thing is mighty tasty, and once you start…it will be hard to stop!

Ingredients

3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup  granulated sugar
1 Tbsp. ground cinnamon
1/2 cup  (1 stick) butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup  powdered sugar
1 to 2 Tbsp. milk

HEAT oven to 350°F.

CUT each biscuit into quarters.

MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.

PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.

BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

Feed it to the baby birds.

Original recipe found at the Kraft Kitchen

Cinnamon Pullaparts
 
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Ingredients
  • 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
  • ¾ cup granulated sugar
  • 1 Tbsp. ground cinnamon
  • ½ cup butter or margarine, melted
  • 4 oz. PHILADELPHIA Cream Cheese, softened
  • ½ cup powdered sugar
  • 1 to 2 Tbsp. milk
  • HEAT oven to 350°F.
  • CUT each biscuit into quarters.
  • MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  • PLACE ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
  • BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Instructions
  1. cans (7.5 oz. each) refrigerated buttermilk biscuits
  2. /4 cup granulated sugar
  3. Tbsp. ground cinnamon
  4. /2 cup (1 stick) butter or margarine, melted
  5. oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  6. /2 cup powdered sugar
  7. to 2 Tbsp. milk
  8. HEAT oven to 350°F.
  9. CUT each biscuit into quarters.
  10. MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  11. Place ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat.
  12. Sprinkle with any remaining cinnamon-sugar.
  13. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown.
  14. Cool in pan 5 min.; invert onto serving plate.
  15. Remove pan.
  16. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.
  17. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended.
  18. Blend in enough of the remaining milk until glaze is of desired consistency.
  19. Drizzle over warm bread.