John's talking to us!

5 weeks has been a turning point...we now understand why he is crying when he cries, at least usually! This is a huge sense of relief for us. Lately, John has been very chatty. In the mornings he will lay in his crib laughing and cooing and talking, it is so fun to listen to! It has also been fun to change diapers because now when we put him on the changing table he talks to us and giggles!

My camera did not record the sound (I will work on figuring this out) but here is what he looks like...pretty cute I think!

One of my favorite meals!!!

Until 5 years ago I always said I didn't like wings. After a trip to visit Michael's parents where we had his dad's famous wings I crave wings but not any wings just specifically his wing sauce. I could drink the stuff with a straw! Our new meal this summer has been Buffalo Chicken Salads. It is the same flavor but much easier and I would say a little healthier too!

The sauce!
Equal parts butter, Frank's Buffalo Sauce, Frank's Original Sauce
heat in 30 sec increments and do not boil
add a few splashes of white vinegar

Grill the chicken and brush with sauce!

Salad:
Lettuce
green pepper
carrots
celery
blue cheese dressing
chopped buffalo chicken

I was so excited I only got an after picture!!!

Bulk Meat

I have talked before about my love for Costco. I have recently come across a bulk meat item at Kroger that we have been enjoying! Pork Loin...I got 5lbs for 10 dollars.

I went online and watched a video
of how to butcher it,
which was super helpful!

From this 5lbs of meat I got 7 porkchops and 1 2.5 lb pork roast.
I love the Ziploc vaccum freezer bags. They prevent freezer burn because you can suck all the air out! Totally worth the price in our opinion!







We do lots of things with pork chops but I have found a great new recipe for a pork roast.


Roasted Pork Loin via allrecipes.com
3 garlic cloves, minced
1 TBLSP dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine (If I don't have it I skip this part)

1. Preheat oven to 350 degrees
2. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic past into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3. Place pork loin into oven, turning and basting with pan liquids. Cook until pork is no longer pink in center, about 2 hrs, internal temp should read 160 degrees. Remove roast to platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

The new days ahead...

Well, once again I have been in a transition. In July it was adjusting to being home and not working, now in August it has been being a mom. I am not very realistic about transitions in my life. I am great at making plans, I like to be in control and I have a bedtime! Babies, do not now any of this and I thought "John will fit right into this schedule I have created"...funny right?! So I am working at figuring out his schedule, his sleep cues and feeding cues, how to fit in a shower and eat during the day have been challenges. My husband has been a great help, a GREAT encouragement and challenging me to be realistic for this time. Reminding me that times change and life looks different during different periods.
So, in this time of adjustment I am taking it as it comes. I am making flexible plans such as...if he is sleeping I will do "A", if he is awake I will do "B", if he is crying or needs to be held I will do "C". I am giving myself grace for my house to not look the way it did in July when I didn't have a baby, I am asking for help, I am prioritizing in a new way and defining who I am now and not who I was. With this healthier view of life I am enjoying motherhood, wifedom and life much more!!!
Here is a glimpse into our days...

Snuggled up to run errands!

Tummy Time on Aunt Lucie's quilt!

The best time is when Dad comes home!

Dad is the best swaddler!