Poop.

Have you ever wanted to poop for someone? Because I do right now. Ave has been experiencing her second bout with constipation this entire week. It's not that she isn't going, per se, but she is trying so hard and all that effort is resulting in...not a lot. If you know what I mean.

I don't know what caused it except that I gave her bananas and corn in the same day a few days ago and then some applie slices. And it went downhill from there or maybe not quite downhill. Maybe it just stopped there. You know? Everything just stopped.

Lunch today? Bran muffin, prune juice, apple yogurt and peas. Not exactly tasty, but all "loosening" foods.

Help?

lets talk about sleeping, again.

Isobel is actually sleeping pretty decent these days. She is sleeping through the night a few times a week (hooray!) and other times she wakes up early in the morning like 5ish and then goes back to bed. I'm satisfied with this.

Her naps are alright too. But, I still have a question.

So some kids just go straight down. They see their bed, their mom lays them down and they instantly adhere to the routine. Like my nephews. However, lately my daughter cries for a few minutes - sometimes a 5-10 minutes before allowing herself to fall asleep. Do your babies do this, or are they past this. We do have times when she just snuggles into her bed and blankie and doesn't make a sound. Its more often the opposite.

Sometimes when we walk into her room and I draw the curtains, she already starts protesting. What do your kids do when its sleep time?

Another question: Kelli, how are you guys doing? Is Cole feeling better?

Gasp!

I'm trying really hard to think there was a better reason for why this mom did what she did today. But, I can't figure one out. And if you guys think of one, please let me know.

I was leaving Target this morning and as I was putting Avery into her carseat, a lady in the car next to me was strapping her maybe 3 year old into her's (BTW, she had the cute zebra print cover!). The lady was wearing a 4-5 month old in a Bjorn and I watched her as she got into the driver's seat. I thought, Weird, maybe she want to "undo" it in the front seat as it was starting to sprinkle.

But. But! Then, she started her ignition and drove off with the baby in the Bjorn! I didn't want to stare as I heard her start her car, but I did just to make sure that she was indeed still wearing him.

I'm appalled. What do you think?

Little Lark

I was just looking at our lovely links - notably Design Mom. Did you guys see the Little Lark tees she posted? I love them. They are so fresh. The company is based out of Portland.

artista.

If I had a choice, I would take Brad to Color Me Mine (a pottery painting studio) way too often. Have either of you been? It's the best time: nice tunes, a relaxing activity, and and opportunity to expand your creativity. We've done it several times, and each time we get a bit better. We've learned to keep it simple. So far, our successful projects have been: soup bowls, a chip and dip platter and a piggy bank for Cole.

Here's how it works: pay a standard "studio fee", choose the piece you want to paint (there is always quite a variety of pottery and price ranges), paint/decorate your pottery (all paint and supplies provided), and pick it up several days later, fired, glazed and ready to take home.

Lindsey, they do have one in London! If anybody is interested, go to http://www.colormemine.com/ to find a studio near you.

initial birthday party

Have you started thinking about the big 1 year old birthday party yet? I haven't...but mabye I should after finding this amazing idea: an initial party.

It’s as easy as ABC to plan a party using the initial of the birthday child. Kids can cut out and decorate card-stock letters for invitations. Rubber-stamp a border on a paper tablecloth, and hang card-stock initials like streamers (print out letters from your computer to trace). Monogrammed cookies adorn cupcakes. Create “name-brand” drinks by coloring in a stencil on patterned paper in marker (affix with double-sided tape).
Initial Favors
Use your guests’ initials, too: Stencils mark each kid’s favor; inside the boxes are rubber stamps and stationery. You’ll need a white box (available at crafts stores) and paper stencils (sold in hardware stores). Cut a piece of construction paper slightly smaller than the lid; affix the paper and stencil to lid with a glue stick. Fill box with note cards and envelopes, rubber stamps, and gummy letters. Secure lid with colored rubber bands.
We also put guests’ initials on t-shirts using iron-on transfer paper for ink-jet printers; follow the package instructions.

(www.marthastewart.com)

thank you williams-sonoma.

A couple of years after Brad and I were married, I discovered that he was an amazing "dessert chef." It's true. And it all came about when he decided he wanted a creme brulee torch for his birthday. My parents not only fulfilled his request, but bought him the ramekins, pure vanilla bean paste, Nielson-Massy vanilla and a cookbook of various dessert recipes. He loved taking advantage of his gift, practice boosted his confidence, and now he is known as the family's dessert cook. (including special requests when we all get together.) I think it's a pretty fancy quality in my husband that I would have never guessed.

I found this recipe today. Doesn't bing cherry cobbler sound like a perfect treat? I love cobbler. And maybe I'll have to treat the dessert chef with something I've created come mid-February.

Bing Cherry Cobbler

Cobblers call for a biscuit topping baked over fresh fruit. The dough beneath the crisply baked surface stays tender over the warm, cooked fruit. This recipe uses a soft biscuit dough that spreads as it bakes to cover the fruit completely. Cold heavy cream, whipped cream or ice cream makes a good accompaniment to the warm cobbler. Nearly any fruit can be used for a cobbler, and the juicier it is, the better. If you are lucky enough to catch the very short season for sour, or tart, cherries, by all means use them, adding more sugar to taste. Blueberries, peaches, berries with peaches, apples, pears, cranberries, rhubarb or rhubarb with strawberries can bake you through a year of cobblers. Use the same dough for the topping with about 5 cups of any of these fruits. Sweeten the fresh fruit to taste, then add lemon juice, if desired, and any appropriate spices or grated citrus zest.

For the filling:

5 cups pitted fresh Bing cherries or other sweet cherries (about 3 lb. unpitted)

1 Tbs. fresh lemon juice, strained

3 Tbs. sugar

For the topping:

2/3 cup buttermilk

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1/3 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces

1 Tbs. sugar mixed with 1/4 tsp. ground cinnamon

Preheat an oven to 375°F. For individual servings, place six 1-cup ramekins or custard cups on a rimmed sheet. For a large cobbler, have ready a 9-inch glass or ceramic pie dish or baking dish with sides at least 2 3/4 inches high.To make the filling, in a large bowl, stir together the cherries, lemon juice and sugar until well mixed. Divide the fruit among the ramekins or pour into the pie dish or baking dish. Bake the fruit for 10 minutes while you prepare the topping. To make the topping by hand, in a small bowl, stir together the buttermilk and vanilla; set aside. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. Pour the buttermilk mixture over the flour mixture and, using a large wooden spoon, stir just until combined and a soft, sticky, evenly moistened dough forms. To make the topping with an electric mixer, in a small bowl, stir together the buttermilk and vanilla; set aside. In the bowl of a stand mixer fitted with the flat beater, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the butter pieces. Beat on low speed until the mixture forms large, coarse crumbs the size of small peas, about 30 seconds. Slowly pour in the buttermilk mixture and continue to beat just until combined and a soft, sticky, evenly moistened dough forms. Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface. The topping will not cover the fruit but will spread during baking to cover it. Sprinkle the cinnamon-sugar mixture evenly over the dough. Bake the cobbler until the fruit filling is bubbling, the topping is browned, and a toothpick or cake tester inserted into the topping comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool for 15 minutes. Serve warm. Serves 6.