If you’ve seen my recent post about our trip to Slovenia, this is the continuation! I can’t tell you how excited I am about this experience! I was looking through good ol’ Trip Advisor to find some things to do in Kolbarid, Slovenia. Since most of the activities here are rafting and parasailing, which would be amazing, we needed to find alternatives for a family with a baby. I doubt most rafting companies would allow a 6 month old haha. I came across Apitherapy Kozjak. —>
Yesterday my husband and I were joking around how the people here in Kobarid probably laugh at American’s when they already know our answer as they ask us, “So what brings you to Slovenia?” And unless you’re a worldly outdoor enthusiast, your answer is “Netflix.” We laugh because, while we don’t have TV in Italy, we do have Netflix and I am obsessed with the show “Chef’s Table.” And recently there was an episode filmed here about Chef Ana Ros, and her restaurant Hiša Franko. Now, we don’t travel around to go to fancy restaurants. So our true answer is, yes, Netflix, but —>
Typically, my husband and I avoid extra sugar as much as possible. I thought, that the only craving I really had throughout my pregnancy was Greek Yogurt with Frozen Blueberries, but looking back I realize that I made and ate A LOT of Apple Crisp. Haha. I remember my husband teasing me that I am getting a sweet tooth, something I typically lack. But I am beginning to realize that I am craving sugar still. Every damn day. So it really is time to clean that up a bit.
This may or may not be the post you’d like to read. There are some rather detailed photos if you’re not keen on blood, or organ viewing. Now that the warning is out of the way lets get down to business. Throughout my pregnancy I had always planned on consuming my placenta. This is far more common than you think! Some people make an art print out of theirs from the web of veins, others bury theirs and plant a tree over it. Both I think are lovely ideas! Others save a dried bit of the umbilical cord in a piece of jewelry. While I think that is cool, I also don’t think I’d wear it. 😉 —>
Who came up with the advice: “Sleep when your baby sleeps?” Seriously. In theory, I love this idea. In reality however, this is the only time to get things done without carrying your newborn around or running back to him every 2 minutes because he has once again spit out his pacifier and it has royally pissed him off. It took me an hour to lull Red to sleep this afternoon, and he slept for 20 minutes. #Momlife Who can relate? So I am sitting here, pumping milk, trying to write this post and tending to the pacifier. 🙂 —>
What a rollercoaster it has been! If you haven’t already read Redfield’s birth story, you can find it here. Things have been a bit crazy since bringing Red home from the hospital, to say the least. There hasn’t been much time to process everything, until now. Today Red is four weeks old! We are home enjoying the sunny Spring weather. But it took a lot to get to this day. Allow me to get you caught up. —>
A bit over a week ago I gave birth to my son, Redfield William. And let me tell you, he is incredible. He is by far and away my greatest accomplishment. It is difficult to put into words how much I love him and that love grows every day. As you can gather from previous posts, I had a relatively easy pregnancy. Red was always on track. I didn’t experience any morning sickness or extreme energy dips. I was able to workout throughout the entire nine months, though I will admit from weeks 38-41 I slowed down quite a bit. To be expected with all of the aches and pains that —>
I have to admit, I have gotten so caught up in this kid making his arrival in the world that I have been off my game. Unorganized, tired and definitely in a lull. Today we are currently at 40 weeks + 4days and I am impatient to say the least!
I have been meaning to do a post about how our nursery has turned out! My husband was amazingly supportive when I mentioned that I wanted to focus my intentions on this room as a creative outlet, and a way to express my energy throughout this process. I couldn’t be more thankful that he encouraged me to take it and run! I did so much research, maxed out my patience with Pinterest and tried to find inspiration in every country we have visited recently. —>
One of my favorite cooking fats to use is bacon fat. Now, I am not obsessed with bacon, nor do I eat it ALL the time like some Paleo lovers. But I do save the bacon fat in a mug and store it in the fridge. You know, just like great grandma used to do. It can add a ton of flavor to make even the pickiest of eaters enjoy their vegetables! And before you go ballistic on me about saturated fat content, you better do your research first! Let’s try and debunk that myth, shall we?
While I love Brussels Sprouts, they don’t always —>