Since Alamo Square Park is currently under construction, we’ve been venturing out a bit and Duboce Park is our new favorite! Theres a little hill where we can see the dog park and watch the trains go by. It’s perfect to spread a blanket and hang out for an hour or the whole afternoon.
Cue the “dun dun dunnnn…”. Guys, traveling with a baby can be tough. BUT, it doesn’t have to be a nightmare! I’ve taken Will on two flights so far, and we’re planning our third for Thanksgiving. I learned from each of our previous trip and at the risk of jinxing it…I think I’ve got it pretty figured out.
Here are my flying with baby essentials:
Extra pair of clothes
Extra top for mom
Clean swaddle blanket
Skip Hop with plenty of extra diapers
Whole pack of wipes
Extra pacifiers on clips
Whew! Things have been a little crazy over here, Will and I got a bad cold which Jim avoided, but then he got hit with some tough achy bug. So unfortunately I’ve been in in survival mode and not blog mode. However, all is not lost! Today in honor of #tbt I’m posting some photos from my mini-maternity shoot. Done by the very talented Amy Lynne Horn, I love these beautiful reminders of this sweet time.
Life with a 6 month old requires some simple dinner options, and this one is killer. It takes all of 10 minutes to throw together and you’re done!
Being on Whole 30 we’ve been eating a lot of chicken, so I’m always looking for something to mix it up. These Applegate Farms sausages are the just the ticket. Be careful which ones you buy, only a few are compliant. But the Sweet Italian are good to go!
Simple potatoes and peppers bring some earthiness and sweetness to the dish, while keeping it feeling very homey. Once the flavors meld in the oven, mmm…good stuff.
Sausage and Peppers Bake
1 package of Applegate Farms Sweet Italian Sausage
1 red bell pepper
1 yellow bell pepper
6 small yukon gold potatoes
1/4 cup olive oil
1 tsp onion powder
salt and pepper
Chopped parsley and dijon mustard for garnish
Preheat the oven to 375. Chop the sausage into 1-inch pieces, add to a large along with chopped peppers and potatoes. Add olive oil and seasonings, stirring to coat and combine. Pour everything out onto a large cookie sheet and bake for 45 minutes. Top with chopped parsley and serve with dijon mustard.
I was going back over past posts and realized that I never posted photos from my baby shower, and it was so lovely and perfect I just have to share it with you. My three closest friends all flew in from other states to spend the weekend with me, and boy can these ladies throw a classy party. Headed up by the one and only Adora Mae, all I can say is I am so blessed. And little Will was so loved before he was even here!