The last few weeks have been absurd around here. Lots events, and lots of illness. I think we ran ourselves ragged, and are now paying for it. But that’s life right?…
As a new parent, I’m learning so much. I know there is still so much to learn. It’s like I’m in a constant state of unease. There’s really no rule book rulebook and there are a million different ways to do just about everything. One of the things that I get questions about most often is how we feed our kid. This is mostly because we started doing Baby-Led Weaning (BLW), which sounded crazy to most people.
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Busy Busy!
Man, this month was a ride. We started off camping with my parents, then spent a week at a cabin on a lake with Chuck’s parents. On top of all that Chuck was stuck working overtime for weeks, and Monster picked up a stomach bug. We had so much going on I’m still trying to catch up with myself.
Side note: Vacations with small children are NOT like vacations used to be. They are a lot of fun, but the whole relaxation part didn’t quite happens. It’s cool I love seeing my little guy so happy, I’d do it all again in a heartbeat.
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This is a recipe that I have been working on for a long time and I think I finally got the hang of it. Originally, I wanted to make a low sugar barbecue sauce, mostly because I was in the throws of a gestational diabetes diagnosis. I thought I could add sweetness with the addition of berries instead of sugar, which had previously not spiked my sugar. In this process, I found that it’s really hard to make a low sugar barbecue sauce actually taste good….
The Local Thirty is a challenge set forth by Andrea Beamis of Dishing up the Dirt . She first announced the idea back in June or July some time and I immediately got excited. Chuck told me I was insane, since I was, at the time, Immersed in the #100daysofmenus challenge and struggling a little (PS I’m still working on that ebook). It’s fine though, this challenge is going to be very different. Right? Right….
