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Monthly Archives: October 2012

I had so much fun making Caroline’s halloween costume last year.  My lil pumpkin.  It didn’t hurt that we won an award for cutest baby costume in the Schuylkill River Trail halloween parade.

(This was a very simple design–I dyed everything orange, then sewed what was essentially a simple bag with elastic at each end onto a t shirt, then stuffed it with newspaper.  The stripey arm bands are from BabyLegs)

And now this year I am under pressure to whip up not one but two super cute cozzies.  (and by “under pressure” I mean I am a little competitive)

Here are some ideas I’m kicking around.  I’d better make up my mind soon, though, because the clock is ticking.  I really like the idea of putting the girls into a large poofy fruit or vegetable-type costume like this strawberry.  Mine wouldn’t be nearly as tidy, but it looks doable. The only problem is that I went with a vegetable (tuber?) last year, so maybe this is too similar.  Oh, and I think I would do the same costume for both girls.

I also think Gigi would make an adorable gnome.

Here is a good picture showing the details of this gnomeo version.  Definitely a silly idea for both girls.

And then, there is always the chicken costume.  I’m kind of like Gonzo in my special affinity for all things chickeny.  There are a number of variations of this theme, but here is the basic gist:

I’ve seen this one with yellow rubber gloves on the feet that are pretty hilarious.  And I love the potential for the accompanying Gigi number: hatchling baby chick.

Me and Josh could be farmers as shown in this example above. Maybe redneck it out a little bit for fun.  I think I have some great blonde wigs that could add just that je ne sais quoi.

And then (dun dun dunnnnn) there is the scary baby zombie/alien option busting out of mom’s t shirt.  This one makes me chuckle.  You could really run with this idea.  It might scare Caroline, though.

Does Lady Gaga have a drummer?  If so, I found a cool drum set how-to for a wheel chair that would also work for the stroller.  I’m sure Gigi would love the drum sticks.  This link has a great tutorial. Caroline could so work the Lady Gaga angle.

The other option with this idea is to go with the Muppet theme and make Gigi “Animal.”  Caroline could be Miss Piggy maybe?

-VS-

So hard to choose!

Yes, now that you mention it, I am training for a marathon.  It is all part of my cunning plan to get my pre-baby body back.  If marathon training coupled with weight watchers doesn’t work–then I don’t know what will. (I lied to weight watchers, by the way.  Well, it was more of an omission.  I failed to click the “nursing mothers” box, which will win you more points, yes, but will slow you down, sista)

Anyway, all the running was starting to take a toll on my new baby nursing mom boobs.  The bouncing and chafing was just too much to bear.  I needed some serious straps to tame my ladies.

Entrez the Ta Ta Tamer II.  (hello, Lululemon, you are my new fave–I resisted you and your beautiful bottom pants for so long, but I have officially succumbed to your charms).

I would love to give whomever designed this wonderful bra a big hug.  Or at least take them out to lunch or something.  Point is, the bra is a little bit of a miracle.

No more chafage.  No more sloshing around.  No more knock outs.  Ta Ta Tamer II, you make marathon training more enjoyable.  And that is really saying something.  (At the very least you make training less painful, and that is also really saying something).  Mwaah!

Its the age old Friday night predicament . . . (well actually, it is a somewhat new predicament for me–the age old predicament was “which bar do we go to first,” which somehow, always had a right answer. . . ) what can I cook that is fast and friday-night-fun?

I have, I submit, at least one superb solution for you to keep in your back pocket or your bag of tricks, or wherever it is you may want to keep it:  the easy-peasy, do-it-yourself, family fun, homemade (well, mostly) pizza pie.  And no, its not DiGiorno.

The main ingredient, my friends, is pizza dough from your favorite pizza shop.  Most places will sell their dough–and it is much cheaper than buying the actual pizza.  I get mine from Lazaro’s (hello, best pizza in Philly) for three dollars per dough ball.

The rest is simple.  Oh, and it would be helpful to have some form of tomato sauce or whole tomatoes for the red part of the pizza and some cheese to go on top.  I usually have both on hand, so this meal doesn’t take much planning aforethought.

Preheat your oven at around 450 degrees.  If you have a pizza stone, great–put it in before you heat up the oven.  If not, then use a pizza pan.  If you are using a pizza pan, you can eliminate the pizza stone step described below.

Throw some flour down on your counter and rub in on your rolling pin. Plop your nice round dough ball on the floured counter and roll it out. (At some point in the process I like to let it hang from and stretch itself out–I feel like it keeps the dough from getting too boing-y)  Caroline loved this part.

Then place your lovely round dough onto a pizza board (just a pice of plywood I sanded down) dusted with some cornmeal so that you can transfer the pizza onto the pizza stone in the oven. (If you are working with a pizza pan, just transfer to the pizza pan)  Make sure to transfer the dough to the dusted board (or pizza pan) before you put any toppings on–otherwise things will get messy.

Next the tomato sauce.  I like to start with tomato paste and then top with sliced tomatoes or tomato sauce.  Spread it on with a spoon.  Not too much sauce, now–you don’t want a goopy pizza.

Add the cheese.  Again, you don’t want to add too much cheese, or your pizza will be sloppy.

Toppings!!!  Fresh basil is always nice–and anything else you can think of or happen to have on hand works perfectly.

Transfer the pizza onto the pizza stone in the oven.  This takes a little finesse –gently slide or wiggle the pizza onto the pizza stone, being careful not to fling toppings around–they will burn and cause your pizza to stick to the stone.  The cornmeal is key here because it keeps the pizza from sticking to the board.  I didn’t get a picture of this part because I didn’t have enough hands.

Cook for about 8 to 10 minutes, until crust is golden brown and crispy.  Transfer the pizza back onto the board.  If you were careful with your toppings it should slide right back off the stone.

Now that’s good pizza.  And it only took about 20 minutes start to finish, even with helpers.