Paula and I usually have what we call a "Sewing Weekend" in which we bring our latest sewing projects -- usually Civil War related -- and sew furiously and with abandon in order to meet whatever reenactment is coming up. This weekend, the first "Girl's Weekend" we ever had, was deliciously lacking in sewing or any other such chore, and consisted almost entirely of watching romantic comedies, getting pedicures, manicures, hair cuts, sleeping in and eating greasy pepperoni rolls. Oh, and Olive Garden. (And Jamey is still not getting his $12.50 back.)
I was in desperation of some much needed R&R. Things have been...well...not very relaxing around here. So, the baby stayed with Granny and Pa and she had a wonderful time. She was even as well-rested as I was. We came home, met up with Daddy again, and unpacked. Late last night, we caught glimpse of some home-town fireworks (ie: store-bought things that some of the kids set off in the school parking lot across the street) and Keith and I sat on the front porch and watched them. I wish I could say we sat on a swing and drank ice teas, but alas...no.
No other real news to report. Oh, I invented (not really) some quick baby food in case anyone out there needs some ideas on homemade baby stuff:
- 1 c. rolled oats
- 2 Tbsp brown sugar or other sweetener (adjust according to taste)
- 1 Tbsp dry milk
- 1/8 tsp cinnamon (optional)
It's tasty and perfect companion to fruit in the morning.
FRUIT PUREE YOGURT
This is a no-brainer, but I made it easy for me to have quick fresh fruit yogurt on hand without getting the expensive stuff or without anything going bad too soon. For babies who can't really chew up fresh fruit or berries, I made no-sugar-added purees each of raspberries, blueberries, and blackberries. I ran each of them through a sieve to get rid of any solids and seeds, and then poured each puree into an ice tray. I froze it in my deep freeze until solid, then put the puree blocks into a freezer bag.
When I want fresh fruit yogurt, I simply take out whichever puree I want, put it into a bowl with about 1/3 c yogurt (I use organic vanilla from Stonyfield Farm) and let it defrost for 15 mins before dinner. Victoria loves it, especially the raspberry one, and it always tastes nice and fresh.
Now that I've found my yogurt machine, I'm definitely going to to make some homemade yogurt to go with the purees.
Ta ta for now. Hope everyone had a wonderful holiday weekend.