Where do we go from here?

Well here we are again. It seems every few months my blogging lags, and then I end up writing a “mea culpa!” post, and then I keep up with it for a while and then it sort of cycles around again. This time I’ve been thinking a lot about this blog and what its purpose is as my little corner of the internet. I love that it’s been different things to me at different times, a few years ago life was easy breezy, and I think my content reflected that. Crafts, beach days, brunches – easy!

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But to be honest, that’s not really my life anymore. Married, living in the city with a baby, it’s quite different in the best way. And really, that’s what I feel like writing about these days. Lately my heart has been hurting with everything going on in the world – the world where I’m working hard to be a wife and mom and raise my son.

And guys – being a mom is hard! Also the internet is mean and “mommy wars” are real. Especially in the form of “helpful advice” in mommy group forums and nobodies you forgot you were friends with who feel like commenting on your stuff.

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Anyway, I think what I’m trying to say is I want to create a place where we can breathe together. Where we can talk about fun things like how cute chubby babies are, and how when they smile at you your heart melts. But also a place where we can talk about tougher things like mom’s mental health when you’re not getting any good sleep, and how after a baby you sort of have to find yourself again and learn to be comfortable in your own (stretch-marked) skin. And also how the 6-weeks after having a baby you can have sex again rule is a mother%*#&!*& lie. I mean come on…can I get an amen??

So that’s what I’m planning to write about these days. We’ll see where it all goes, but I’m excited. As someone who loves writing, I’ve done precious little of it the past few months but I think that’s about to change.

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Traveling with Baby

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Can you believe the holidays are almost here?! I mean Halloween is in 2 weeks and then, the heavy hitters are here. Thanksgiving. Christmas. New Years. Holiday cooking. Decorating. And…traveling.

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:
Hoodie
Extra socks
Extra pair of clothes
Extra top for mom
Clean swaddle blanket
Burp Cloth
Food pouches
Skip Hop with plenty of extra diapers
Whole pack of wipes
Quiet toys
Bib
Extra pacifiers on clips
Nursing cover
Diaper cream

Happy travels!
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Maternity Shoot

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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.
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Sausage and Peppers Bake (Whole 30)

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.

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