A Lovely June Weekend


As soon as the warmer weather gets here, it’s always “Go, go, go” for Marty and I, and that was definitely the case this weekend.  As soon as we walked in our doors from work on Friday evening, we had changed into our weekend clothes and were heading out – pups, baby, diaper bag, beer & all – to have dinner with a couple of our dearest friends.

The food was delicious – Tilapia, green beans, cauliflower mash – and we even got to enjoy some Ted Drewes for dessert.  Everly enjoyed her first bites of the famous St. Louis custard, and it definitely got her seal of approval.

Saturday was busy-busy as usual.  After breakfast & a morning bath for Ev, I headed out for a much needed haircut/color while Marty got to clean out the gutters (fun, fun, fun!) Evy got spoiled at Grandpa’s, then we got to ring in a very special birthday for another of our best friends that night.

Sunday was more on the relaxing side.  I got to sleep in a bit (7:30 is sleeping in for this Mama), then have morning coffee & playtime with Everly before heading out to a pool party!  I made this amazing Cabbage Apple Slaw with Glazed pecans and got to enjoy some pool time with the husband and good friend.

Yes, it was a lovely weekend indeed.  It’s only June, but I know these summer weekends won’t last forever, so I’ll be braving the rest of this week with a smile, and secretly counting down the days until Friday.  It just can’t come soon enough.  Hope you had a lovely weekend too!

Love,
E

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P.S. Isn’t the above image beautiful?  I hope to take pictures like that someday.  Image source.

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Adventures in Baby Food Making

Checking out the scene at Soulard Farmer's Market

We’ve been super excited to welcome Spring here at the Buehler casa, since that means dining outside on our deck, lots o’ grilling, cold adult beverages, and plenty of fresh produce.  We’re the type of crew that looks forward to hitting the farmer’s market on Saturday & bringing home whatever fresh, local fruits & veggies we can get our hands on.  This past week, we hit up Soulard with Everly in tow and were happy to get some nice picks for just under $10.  After our weekend dinner, I found myself with a few extra sweet potatoes and carrots and instead of forgetting about them until they turn to mush in our crisper… decided to take a stab at making some baby food for the little one.

I found this recipe from one of my favorite cooking blogs, Smitten Kitchen.  It was super easy and better yet, Everly LOVED it!  And so did I evidently, given that I found myself scraping the food processer clean after mixing everything up. YUM!

When I say it was easy, you had better believe it.  These days I don’t attempt to cook anything unless I can do it one-handed with a 20-lb baby on my hip.  Plus, what it cost to make a 1-2 week supply of the stuff would have bought me a whole 2-3 jars of baby food.  I put some in a container for the week and the rest went right into the freezer – pre-portioned out in covered ice cube trays for easy, weeknight meals.

Here’s the Recipe:

Moroccan Sweet Potato & Carrots

3/4 pound yam, peeled and diced into 1/2-inch cubes (I used about 2 large sweet potatoes)
1 pound carrots, sliced into 1/2-inch rounds
1/8 to 1/4 teaspoon cumin
1/8 to 1/4 teaspoon coriander (Didn’t have this one so I just substituted a little more cumin & cinnamon)
1/8 to 1/4 teaspoon cinnamon
Few scrapings of lemon zest
3/4 cup water or vegetable broth

Bring everything to a boil together, then reduce to a simmer and cook with a lid on for about 30 to 35 minutes, until the ingredients are easily mashed with the back of a fork. Puree to your desired texture & adjust seasonings.

It was a balmy 80-something degrees Sunday night so we decided to eat dinner on the back deck with cold beers and our naked baby.  Under blue skies and a St. Louis sunset, Everly sat in just a cloth diaper and swung her legs back and forth in approval of her treat,  even making little “nom nom nom” sounds – it was adorable!  I think I found a new hobby – I just can’t wait to make more!

Nom-Nom Potato Face

Recipe via Smitten Kitchen

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