Archives for category: Babies

It is no coincidence that the main ingredient in my first post after baby is caffeine.

Paige is 7 weeks already, everyone was telling the truth when they said it really does fly by. I can’t believe she’ll be 2 months old next week. I’ve been averaging 4 hours sleep for a while now and although I’m managing, this coffee sure is doing it’s fare share to help out.

Here’s the sweet one hanging out on the table, watching me make my morning cup.

The recipe couldn’t be more simple. Basically grind coffee, mix with room temperature water and let sit out overnight. Strain, pour over ice, add water and some cream and your good to go.

Cold Brew Iced Coffee
Recipe From: Smitten Kitchen

  • 1/3 cup ground coffee (medium-coarse grind is best)
  • Milk or cream (optional)
  • Sugar (optional)
  • Water
  • Ice

In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours. Strain twice through a coffee filter or a sieve lined with cheesecloth. In a glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk, cream and/or sugar. Makes 2 drinks.

Images: sammyw

Paige Olivia arrived May, 6th (10 days early!) at 3:20pm, weighing 6lbs 4oz 19 1/2 inches long. We love her so much!

We are in the home stretch. Only about 10 more weeks to go til my due date and baby preparation plans are in full swing.

Last weekend we finished assembling her dresser and crib, found a rocking chair on Craigslist and made her crib skirt. Isaac & I have been reading through our birthing book and have taken a tour of the birthing center. Just as we are checking things off our to-do list, more are suddenly appearing. Birth Plans! Pediatricians!

This quiche was made with a frozen pie dough that I had made a month or so ago, so it was super simple to whip up this quiche on a Monday morning. We ate this throughout the week with sliced strawberries, fresh blueberries and yogurt on the side.

Spinach Quiche
Recipe from Smitten Kitchen

Quiche Dough: Martha Stewart’s Pate Brisee

  • 1 3-ounce package cream cheese, room temperature
  • 1/3 cup half and half
  • 3 eggs
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1/2 cup grated cheddar or gruyere
  • 1/4 cup grated Parmesan
  • 4 to 6 green onions, thinly sliced
  • 1/4 t salt
  • 1/4 t pepper

Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

Images: sammyw

This week marks week 30 in my pregnancy. Only 10 more to go! I’ve been surprised at the amount of ‘maternity’ items that I’ve been able to do without. It is overwhelming and a little ridiculous to me to think about re-creating an entire wardrobe for a small 4 month or so time frame. I thought I’d give a little run down of the basics I’ve purchased and how I’ve morphed my pre-pregnancy wardrobe to work for my ever growing belly.

How To: Maternity Clothes

Pants: I have 2 pairs of maternity jeans (one denim, one gray). Each I found on sale for under $40. I also have some black leggings that still fit and work with my big belly.

Tops: I have 5 maternity shirts, all bought on sale for under $15 a piece. They are all very simple,  solid in color (white, black, gray, dark blue, cream), thin shirts I can layer with my existing cardigans, jackets and wraps. I also have 2-3 non-maternity shirts in my next size up and have been able to use those as maternity tops as well.

Accessories: I have a Bella Band which worked wonderful the first 6 months until I needed to wear maternity pants. Also I love my maternity camisoles. I have 1 black and 2 whites ones that are perfect for creating length to almost all of my non-maternity tops.

That’s it! With these basics in my closet I feel like I have a ton of choices. When I no longer need my maternity clothes, they can easily be stored in a small container up in our closet. Since I’ve invested in very classic, timeless pieces I will be able to use these for my next pregnancy as well.

I am trying to use these same principles when creating a wardrobe for baby Paige. Due to space and how fast she will grow I want to limit her clothing to only the necessities. Look for a post about her clothes coming up soon :)

Pants: Old Navy
Scarf: Forever 21
Pink Cardigan: Forever 21
Shirt: Gap
Camisole: Old Navy

We started the weekend off right, with the best blueberry buttermilk pancakes ever. They tasted even better after sleeping in past 9am.

I’ve been making the same chocolate chip cookie recipe for years, so long in fact, I can make the recipe completely from memory. But this weekend I tried a new recipe and I’m so happy with the results. The best part was the little sprinkle of sea salt on top before sticking them in the oven.

We started putting together a dresser for the baby room, can’t wait to put everything in its place.

Speaking of baby, I’m surely growing one. My belly is getting rather large at 26 weeks.

To finish off the weekend, we hosted a Super Bowl party at our place, complete with it’s very own nacho bar. I made my mom’s tried and true re-fried beans recipe.

The weather this weekend was pretty epic, upper 60’s Saturday and in the 70’s on Sunday. We walked to church and didn’t even need a sweater, it was indeed a wonderful weekend!

Images: sammyw

And then just like that it’s over. Over are the twinkling lights, the boxes with pretty bows, the family snuggles. Gone just like that. We took down our Christmas tree this week, which always makes Isaac a little sentimental about the previous year. After hauling our six foot tree down two flights of stairs and sweeping up a huge trail of old brown pine needles, we snuggled on the couch and talked about the year behind us, the year ahead. To which we both squilled in excitement for the arrival of our daughter Paige in just a few short months:

I love the New Year, excited to clean, simplify, and purge. (Hence the new blog format. Don’t get used to it. It was a pull the trigger kinda move. It will probably continue to morph. I am not diggin’ the orange font color.) Add to the fact that this year I’m supposedly in a nesting phase, this apartment better watch out. As you know we live in a small 2 bedroom apartment in San Francisco. Recently I’ve been working on moving the office into our room to make room the baby. Each room we decided, will have to serve double duty, our room plus space for an office, and the baby room will also function as a guest room. This week also marked the first purchase for her room:

With the New Year comes the all familiar normalcy of the everyday. The routine of bills, piles of laundry, rainy walks, crowded bus rides and taking out the trash. Out with the glitz and glamour of Christmas parties with open bars and sequined dressed women, now to the sweet comfort of life. This return to normalcy brings with it simple weeknight dinners and even simpler breakfasts of cold cereal and juice.

Instead of  being creative about hunting down new recipes, I pulled this out from my recipe book and it was all very familiar. In a good worn in comfortable sweater kind of way. This crumb cake has become staple at our house and it does not disappoint. Eat it for breakfast with a big bowl of fruit or have it as a late afternoon snack with a cup of coffee. Or like me nibble a little crumb here or there throughout the day.

New York Crumb Cake
Recipe from Martha Stewart

  • 2 T canola oil, plus more for pan
  • 4 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 t baking powder
  • 1/2 t salt
  • 1 large egg
  • 1/2 cup milk
  • 2 t vanilla extract
  • 1 cup packed brown sugar
  • 1 1/2 t ground cinnamon
  • 1 cup (2 sticks) butter, melted and cooled
  • Confectioners’ sugar, for dusting

Heat oven to 325. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside. (It will not seem like a lot of batter, but trust me it rises.) In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.  Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.  Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar and serve.

Images: sammyw

Well the week is upon us. Christmas is almost here. I am spending the week, wrapping presents, addressing Christmas cards, packing and finishing up a couple homemade gifts. I am enjoying listening to endless hours of Christmas music, so much so that I reached my 40 hour monthly Pandora limit before the 15th hit. Yeah, I’ve gotta problem.

In other news, Isaac & I have been attending doctor appointments, seeing our little one bouncing all around the ultrasound screen is just the sweetest thing. We found out last week we’re having a girl, which we could not be more thrilled about. We have a dozen or so ultrasound photos that we stare at a couple times a day. We love her so much already!

Wish each and every one of you a wonderful joy filled Christmas and look forward to 2011!

Oatmeal Raisin Cookies
Recipe from Smitten Kitchen

  • 1/2 cup (1 stick) butter, softened
  • 2/3 cup light brown sugar
  • 1 egg
  • 1/2 t vanilla extract
  • 3/4 cup flour
  • 1/2 t baking soda
  • 1/2 t ground cinnamon
  • 1/4 t salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 1/2 cup walnuts, chopped (optional)

Preheat oven to 350. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir flour mixture into the butter sugar mixture. Stir in the oats, raisins and walnuts, if using them.  Scoop cookies onto a parchment-lined baking sheet. Bake them for 10 to 12 minutes.

Images: sammyw

We have had quite an eventful past couple of weeks. Isaac has been busy like crazy on a work deadline. To help the team at work celebrate meeting the accomplished deadline, I showed up Monday with these warm homemade cinnamon rolls to help begin the celebration. This is a tried and true recipe that has never failed me. Here’s the recipe.

Also, I had a midwife appointment where we heard our little one’s heartbeat for the first time. Best. Sound. Ever. We are both beyond thrilled and at 16 weeks along I am feeling great. Last week, I decorated our mantle and couldn’t help but think next Christmas there will be three stockings hanging from our fireplace. Can’t wait!

Images: sammyw

I love toys that aren’t all plastic and primary colors, this fishing set is beyond adorable…


love this nursery via Martha Stewart…

aPicture 59