HomeLife, love and little ones
Life, love and little ones
What does it take to be a mom? Everything! That's why this blog will feature posts about everything from babies to baking. Here, you'll find useful tips, easy dinner ideas, time management ideas, info on cool toys and gadgets, pediatrician advice (we have one in the family), baking recipes, great books to check out, as well as personal posts about life at the Lofing house!
Member Since: September 27, 2007 Last Signed In: September 05, 2008 Blog Views: 308 Send To A Friend Sign Guestbook Add as a Friend
OMG fabulous book alert!
The times they are a-changin Super supper of the week A mother's work is never done Eat your veggies! Super supper of the week Super supper of the week September 07 October 07 November 07 December 07 January 08 February 08 March 08 April 08 May 08 June 08 July 08 August 08 September 08 October 08 November 08 December 08 January 09 Here's a list (and occasional commentary) on books that will make that well-earned soak in the tub even more relaxing and like a mini-getaway (at least, until you hear your little one calling you over the baby monitor).
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Mommies - check out this Yahoo video (This link works - I had posted the YouTube link earlier this morning, but it had been pulled). This mom, a stand-up comic, has described a mom's daily routine and set it to the William Tell Overture. I swear, there are days when I feel like this is the pace of my life. I wouldn't change it for the world, but there are times when I wish I could just have one day when I didn't have to think about what to feed my son for breakfast, whether his jelly sandwich had too much jelly, the nutritional value of Goldfish crackers, what to make him for dinner, how long it will take me to get through the three piles of laundry sitting on my bedroom floor, vaccinations, runny noses etc. But I think a part of me enjoys having those responsibilities - just part of mom duty, a title I've been looking forward to and cherish.
Anyway, check this out when you have an extra five minutes and/or need a good laugh: http://cosmos.bcst.yahoo.co...
So my 13-month-old has refused to eat his vegetables. We've tried everything - broccoli with cheese sauce, green beans, roasted carrots with a little butter. All I get for my efforts is a mad little boy, some veggies thrown and an overstuffed (albeit healthful) Chihuahua and Border Collie mutt. Grr. If anyone out there has a suggestion, please, please, pass it along.
In the meantime, here is a tip from my sister-in-law, Michelle, who is a fabulous and highly-respected pediatrician: puree some cooked spinach or broccoli in the food processor or blender and mix it into tomato sauce. Then use that when you serve pasta. That way (at least until they will eat veggies on their own without coercion) your kids are getting their veggies and your sanity is spared. Pretty cool idea eh?
This recipe is from Martha Stewart's Everyday Food magazine. I gave it a whirl last night. It turned out pretty darn good. Nice change of pace from the old spaghetti and sauce routine. My two cents are in parentheses.
Ingredients: 1 2lb container part-skim ricotta cheese 1 16-oz container shredded parmesan 1/2 tsp oregano 1/2 tsp thyme 1 pkg manicotti noodles (I used old-fashioned boil kind, but next time I'm going to try the no-boil variety) 2 large eggs Salt and pepper 2 jars prepared tomato sauce To prepare: Boil, drain and cool noodles (next time, I'm using the no-boil kind. It was very hard to stuff the limp noodles and several tore - rats!). Set aside on Silpat mat. Combine ricotta, 1 cup parmesan, herbs, eggs, salt and pepper in a medium bowl. Beat well or whisk until kinda fluffy. Spoon the cheese mixture into a quart-size ziptop bag and get the air out. Snip one of the corners. Use the bag like a pastry bag to help fill the manicotti noodles. Spread 2 cups of tomato sauce in bottom of 9x13 pan. Place manicotti noodles however they will fit best. Spoon another 2 cups sauce over top of filled noodles. Sprinkle with remaining parmesan cheese. Bake at 375 degrees for 30 minutes. Yields two nights of dinner for 4 people. I served with eggplant and zucchini that I sauteed in a little olive oil and seasoned with garlic, salt and pepper and garlic bread. This recipe also is said to freeze very well for up to 3 months. Do not freeze in aluminum pan though - the acidity in the tomato sauce will eat through the pan. Buon Appetito! |