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Top To Bottom Housecleaning Checklist–Free Printables

Posted by Erin (and sometimes The Todd) on May 22, 2012 in Organization

I’m one of those people who will actually write down stuff I’ve already done on my “To Do” checklist for the sheer satisfaction of checking it off.  There’s a great new “Top to Bottom” Housecleaning Checklist from iMom that’ll help you keep track.  Click here for that download, and here for another “To Do” list for daily chores.

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Become An Ambassador For Salt Lake City

Posted by Erin (and sometimes The Todd) on May 21, 2012 in Erin's Diatribes/The Todd's Tastes

The Salt Lake Convention & Visitors Bureau is seeking people interested in spreading the word about all Salt Lake City has to offer via social media to apply for the Summer Crew program. Participants selected for the program receive a pass to Salt Lake-area attractions and are eligible for prizes. Go HERE for more information.

Thanks, One Cheap Chick!

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Did You See It?

Posted by Erin (and sometimes The Todd) on May 21, 2012 in Erin's Diatribes/The Todd's Tastes

Mr. and Mrs. Dorkersen enjoying the eclipse Sunday evening.  Did you watch it?  Note to self: hard to look sexy in eclipse special glasses.

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Selling Our House, Part Deux

Posted by Erin (and sometimes The Todd) on May 20, 2012 in Erin's Diatribes/The Todd's Tastes

First Open House yesterday–I think I know how it feels to be homeless now–people just kept coming so we didn’t have the nerve to go home. Poor Zoe’s howling in the back of the car and Zach and MacLean are fighting over an Altoids tin. Gah! Hope we sell quickly. Then, it’s that luxurious Van Down By The River!

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Free Printables–Summer Reading Logs & Games

Posted by Erin (and sometimes The Todd) on May 18, 2012 in Free-or Cheap-Family Fun, Organization, Resources

Free summer game printables for your kiddos–click here.

I love this idea–a free downloadable summer reading kit–click here.

Thanks, Money Saving Mom!

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Selling Our House

Posted by Erin (and sometimes The Todd) on May 17, 2012 in Erin's Diatribes/The Todd's Tastes

Editor’s note: The Todd and I are listing our house for sale–AGAIN.  It was up for 2 years in 2008-2009 without a single offer.  And like going back to a bad boyfriend, I’m deep into staging, cleaning, and screaming at my children for using the “demo towels.”  Here’s a repost from the first time around.  Any of this feel familiar to you?  Is there such a thing as home sales PTSD?
I knew that my endless hours of watching HGTV’s “Sell This House” “Designed To Sell” “The Unsellables” “Get It Sold” “Look at the camera and exclaim, ‘oh this really pops!’ Or We’ll Kill Your Family” (okay, not that last one) was going to pay off. I got a POD, took out anything that showed a personal stamp, like family photos, decluttered, blah blah blah.
I decided to use the marketing technique they drill into us at the radio station and concluded that my home buyer was a 36 year old named Madison, thin, blonde hair pulled smoothly back into a ponytail, wearing a black cashmere sweater set and chinos. I hated her immediately, so I knew she was the perfect demographic. There are many Ladies Who Lunch in this neighborhood, so she’ll fit right in. My neighbors are my joy, my life, the people I can race to at 3 in the morning to help me when one of the kids has to go to the ER. But I am the Neighborhood Anomaly. I am forgiven because we’re pseudo-celebrities and we’re considered funny.
We painted classic colors, I scrubbed the living hell out of everything and placed pristine white towels in every bathroom. I warned The Todd and the boys that I would set them on fire if they touched them. “What are we supposed to use?” asked The Todd in a resigned tone. At this point, the man would have made do with paper towels if necessary to avoid my lectures about “staging sells!” one more time. “The crap towels are hidden in the closet. And don’t drink any of the Pelligrinos in the fridge. They’re for Madison.”
It’s been a month, no offers yet but “lots of traffic!” like they cheerfully say on the shows when the house has not yet successfully been boosted off. I’m exhausted with keeping the house clean. The Todd is running out of ways to arrange roses from the cutting garden. On the bright side, I have so effectively terrorized The Todd about the whole towel thing that I caught him drying off with toilet paper after a shower. But, when my sister Jenne got a nosebleed, I found myself shrieking at her because “you’re using Madison’s towels! Are you insane?” “No,” she said while tossing my formerly pristine towel in the hamper, “but YOU are.”
Seriously, what if we’re one of those doomed families stuck in the home sale timewarp for a year? What if Madison doesn’t come? What if I can’t bleach Madison’s towels back to their virginial whiteness? What if I snap and murder one of my sons for scribbling on my exquisite yellow (Tuscan Sun, Ralph Lauren) kitchen wall?
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Oh…Man. Another Thing For Moms To Fight About?

Posted by Erin (and sometimes The Todd) on May 10, 2012 in Erin's Diatribes/The Todd's Tastes

I’m torn.

The Parenting Dilemma–”Time” Magazine has a cover photo of breast-feeding advocate Jamie Lynn Grumet nursing her 4 year old son.  I’m a firm believer in the importance of nursing–I nursed the twins for over a year.  I’m not sure I mind her nursing her 4 year old as much as the skinny jeans and defiantly sexualized look.  Is it outrageous?  Is it completely logical?  Many cultures internationally DO nurse until as late as 6.  What’s your thought?  I’m exhausted by the battle between advocates for Attachment Parenting and for Traditional Parenting.
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Personalized Office Supplies, Photo Books & More…All Free

Posted by Erin (and sometimes The Todd) on May 6, 2012 in Free-Bees Giveaways, Organization

 


Six free products!  Seriously, click on the Vistaprint website and take your choice of Business Cards, Rubber Stamps, Sticky Notes, T-Shirts, Tote Bags and/or 4×6 Photo Flip Books all for free.  Shipping was $12.65 to my house, but ranges from $10-$13 for all 6 products, which makes them an average of $2.00 a piece.

Here’s how:

  • Head here to Vistaprint
  • Choose your first free item
  • Once it is personalized, come back here and click this link
  • Choose your next free item and customize
  • Repeat those steps until you’ve got all of the items you’d like
  • Choose ‘no thanks’ or ‘skip’ offers
  • Checkout

 Sneaky inside tip: there’s a lot of upcoming holidays to consider: Mother’s Day, Teacher Appreciation Week, Father’s Day…

$

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I Am In Nerd Heaven

Posted by Erin (and sometimes The Todd) on Apr 29, 2012 in Erin's Diatribes/The Todd's Tastes

Erin here: good morning!  So, I checked my Twitter account and Gale Anne Hurd is following me back so I shrieked with excitement and nearly wet myself (so you know I was really, REALLY excited or it’s time to start doing Kegels again.)  If you are sadly not deep in the world of the Undead, Gale is the executive producer of the Walking Dead and one of the most powerful women in Hollywood.  I really think we could be best friends, but The Todd says even saying that makes me look like a stalker.  It’s not like I want to kidnap the woman and keep her in my garage wrapped in duct tape!  I just think we should have a sleepover because I have a notebook full of suggestions for the show.  Gale, I mean it!  BFFs!  For life!

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I Did Not Know That!

Posted by Erin (and sometimes The Todd) on Apr 24, 2012 in Erin's Diatribes/The Todd's Tastes, Organization

Here’s an interesting fact I learned from a local grocery store bakery guy: if you want to know how fresh the bread is in your grocery store, look at the tie that is holding the wrapper closed.  Bread is delivered five days a week, Monday Tuesday, Thursday, Friday, and Saturday, and the bread maker puts a different colored tie on to designate which day of the week the bread was baked:

Monday – Blue

Tuesday – Green

Thursday – Red

Friday – White

Saturday – Yellow

 

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“Girls Night Out” At Kid To Kid!

Posted by Erin (and sometimes The Todd) on Apr 24, 2012 in Erin's Diatribes/The Todd's Tastes

It is no joke when I tell you that without Kid To Kid, baby Zoe would have been naked and sleeping in a drawer.  We had literally 2 days to decide to adopt this little muffin and her Baby Mama was in labor when I handed my credit card to my sisters and shrieked “Go!  Kid To Kid!  Now!”

Here’s your chance to discover the Awesome of Kid To Kid for yourself.  We’re participating in their annual Girl’s Night Out THIS Thursday (4.26) from 7-9pm.  All 11 Kid To Kid stores along the Wasatch Front are participating, but please stop by to say hi–I’ll be at the Holladay store at 7p and the West Valley City store at 8p.  The Todd’s taking host duties at the South Jordan store at 7pm and down to the American Fork location at 8pm.  We’ll have lots of food–including glorious little cakes from my girlie April at Nothing Bundt Cakes and delightful Little Caesar’s Pizza.

Depending on the store, we’ll have henna tattoos, massage therapists, and eyelash applications.  Be sure to RSVP at the store closest to you on Facebook and you’ll be entered to win a $30.00 store credit.  Given the spending power at Kid To Kid, $30.00 is like a $150.00 shopping excursion anywhere else.  Oh!  They’re really looking for outdoor toys, slides, swimming gear, pack and plays, etc.  Bring in your goods–everything infant to age 12–and get cash back!  Click here to find your closest location, and I hope to see you Thursday.

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Win The Head Start Of A Lifetime For Your Favorite Little Person–A Scholarship To Learning Dynamics Pre-School!

Posted by Erin (and sometimes The Todd) on Apr 22, 2012 in Erin's Diatribes/The Todd's Tastes

Why Think About Pre-School?

After having toured through Learning Dynamics Preschool, I have only one real complaint.  There isn’t one in Salt Lake City.  Zoe may be one, but I’m already looking at pre-schools for the very best start, just the way I did for Zachie and MacLean.  Here’s 3 reasons Learning Dynamics stands out:

  • Children graduate from pre-school already knowing how to read.  Seriously.  Nearly every child who leaves Learning Dynamics knows how to read–and well–as well as some math and science.  Learning Dynamics uses different modalities to make sure every child understands the concept: because children learn differently. For instance in my little tribe, MacLean has to touch and move something to understand it.  Zachie is a highly visual learner.  Your little person may learn better through manipulatives.  Everyone gets it.
  • These graduates are confident.  When I toured the school, little people came up to me in each classroom, offering to help my “find my spot” or sharing a book to read.  Those chubby hands shooting up in the air to answer a question was the best feeling you can give a parent.
  • Learning Dynamics teaches responsibility.  After reading with one little man, we stood up.  He pulled on my sleeve and when I bent down, he kindly whispered “You need to push your chair in and put the book away.”

How can you not love this place?  There’s four locations along the Wasatch Front: Highland, Saratoga Springs, Riverton and Orem.  They’re currently enrolling students for next Fall, and fair warning: two of the schools are already near full enrollment.  Click here to learn more, then tour a school.   By the way, I created a video tour of Learning Dynamics to give you a sneak peek.  Click here to watch.  You’re going to love them!

 

Winning A Scholarship To Learning Dynamics:

I’m thrilled to announce that the lovely people at Learning Dynamics (Editor’s note: it’s possible they agreed to shut up my whining, but it worked!) are offering a full-ride scholarship to one of the Learning Dynamics Pre-Schools for the 2012-2013 school year.   If you know a deserving little person, click here to enter a short essay about their general awesomeness.  The essay must be sent in by Friday, May 11 2012.  I can’t offer you a more valuable prize than the gift of a child striding confidently into Kindergarten already knowing how to read.  Good luck!

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Free Shredding Day

Posted by Erin (and sometimes The Todd) on Apr 20, 2012 in Free-Bees Giveaways, Organization, Resources

Now that you’ve done your taxes, what to do with all those sensitive financial documents?  Salt Lake County Library Services is offering free paper shredding–up to five boxes per person!–tomorrow (Saturday, April 21) from 10 a.m. to 2 p.m. you also can bring your computer hard drive to the event to be destroyed.  The Big Shred is held at the Whitmore Library at 2197 E. Fort Union Blvd., more details are HERE.

Thanks, One Cheap Chick!

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Free eBooks On Decluttering & Organic Living

Posted by Erin (and sometimes The Todd) on Apr 14, 2012 in Free-Bees Giveaways, Organization, Resources

Download a free copy of How to Declutter and Make Money Now.  You’ll want to hurry: you should see $00.00 at checkout, but they can change back without notice.

More interested in organic living?  Download a free copy of Live Organic: 52 Brilliant Ideas.

Sneaky inside tip: these ebooks are  specifically for Kindles, but you can go here to download a free application that enables you to read Kindle ebooks on your PC.

Find more free ebooks here.

 

Thanks, Money Saving Mom!

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Food On The Table–The Premium Service Free For Life

Posted by Erin (and sometimes The Todd) on Apr 11, 2012 in Free-Bees Giveaways, Organization

If you haven’t noticed Food On The Table yet, it’s time, sister.  “Food on the Table” is a FREE services that helps you plan weekly menus, scouts out the recipes and then helps you create a shopping list and THEN, scours the Web for coupons to shop with!  If this service could rub my feet–I would marry it, I swear.  Here’s your chance to sign up for their premium version–FREE–and for the lifetime of the service.  I’ve noticed that Food On The Table offers tend to cap out quickly, so you may want to sign up now if you’re interested.

$

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Scrubbing Bubbles Coupons For Spring Cleaning From Right@Home

Posted by Erin (and sometimes The Todd) on Apr 2, 2012 in Coupons, Organization

If you haven’t joined Right @ Home yet, you must–immediately!  It’s a pleasant little newsletter that arrives monthly with recipes, decor, life and parenting tips…and big fat piles of lovely high-value coupons.  Click here to join and be flooded with excellent coupons for Scrubbing Bubbles products, just in time for spring cleaning!  Clever you!

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Disgusting Personal Habits Of The Rich And Famous

Posted by Erin (and sometimes The Todd) on Mar 28, 2012 in Erin's Diatribes/The Todd's Tastes

After 20 years of interviewing celebrities, wanna-bes, and those painfully chipper First Season folks from any show on the WB, the only reason I have left to open the mike during a “celebrity” interview on our radio show is to ask my all time favorite question: “What is your most disgusting personal habit?” Mind you, there’s no reason they should actually answer me, but they ALWAYS do. Maybe they’re startled into it. Who knows? But the only two that ever blew off the question were (1) Mel Gibson, who spluttered “what the hell?” when asked, and (2) the Jonas Brothers, who after an appalled silence, flatly said “Uh, no. Just…no.” (Okay, fair enough kids, but you have GOT to loosen up or you’ll never live long enough to see the far side of puberty.)

So, in no particular order of fame, here’s my all time favorite answers:
Chris (Thor) Hemsworth: “I make my wife pick my back acne.”
Donny Osmond: “I like to lick the salt off of pretzels and then smell the wet pretzel surface.”
Harry Connick Jr. “I can chew my own toenails off. I’ve never needed clippers.”
Duane “The Rock” Johnson: “I make protein shakes and get excited to eat the powdery lumps at the bottom of the shake.”
Bono from U2: “Is this an American thing? Will everyone ask this?”
Elton John: “I like to go into my closet and gloat over my selection of belts.”
Chace Crawford: “I wear my lucky underwear on the first day of shooting, even if it’s not clean.”
Patrick (McDreamy) Dempsey: “When I plan for a long bike trip, I carbo load on Little Debbie Snack Cakes.”
Sandra Bullock: “I prefer my beer warm and my bras cold, right out of the freezer.”
Bill Murray: “I slather hair product into my chest hair to make it spikey.”
The incredibly cool Harrison Ford: (short silence, then hesitantly spoken) “I like to sit in my favorite armchair in my boxers and drink warm cola.”
So, do I have the best job or WHAT?

 

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Awwww…Dangit!

Posted by Erin (and sometimes The Todd) on Mar 19, 2012 in Erin's Diatribes/The Todd's Tastes

Hey, guess what?  Turns out even if you’ve had a vaccination for Chicken Pox, there’s a 10% likelihood you’ll still get it!  My poor little Zachie was in that unlucky category, and we discovered it right after our St. Patrick’s Day celebration with 40 people tearing through the house, including 3 unvaccinated babies.  Crap!  Double crap!  So, sorry I haven’t been around much these last couple of days.  I’ve been holding my poor son down to keep him from scratching the top 36 layers of skin off his body, and repeatedly dipping his twin brother MacLean and baby Zoe in hand sanitizer to (hopefully) keep them from catching it.

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Free Tax Return Prep Sources

Posted by Erin (and sometimes The Todd) on Mar 19, 2012 in Organization, Resources

Free tax prep resources…doing my taxes is just one step up from jabbing an acid-dipped needle into my eyeball. Hopefully these options can make it less horrible for us all…

Tax Act is new to me, but they’re remarkably easy to order and download your software.

H&R Block is fast and extremely simple to use–but it’s best for very clear-cut tax returns.

Turbo Tax is also offering free tax prep software, their system has been rated very highly by “Forbes” and “Money Magazine.”

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Expecting? How About Baby Formula For The First Four Months?

Posted by Erin (and sometimes The Todd) on Mar 15, 2012 in Activist Mom, Erin's Diatribes/The Todd's Tastes
If you’re pregnant and close to delivering, I’ve got some amazing news: Jean Brown Research is doing a study on an infant formula and weight gain.  If you know you can’t–or won’t be able to–breastfeed, DO this!  I know the formula, it’s top-tier with all the important extras, like DHA and Lutein.  You’ll get 4 months of free formula (about $500.00 worth!) checkups with a Board-certified pediatrician and up to $225.00 for expenses.  Then, the study will allow the World Health Organization to use this formula in third world countries.  You’ll get the best care for your baby, and you’ll be helping infants who REALLY need it.  I love this–if the study had been available when we adopted Zoe, I would have SO jumped on this!  If you know a mom-to-be who can benefit from this study, please pass this along–I REALLY want them to get a lot of babies for the study…   801.261.2000 or click here for more info.  This study is for Utah mothers only.
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Mary Helen’s Magnificent Mustard Sauce

Posted by Erin (and sometimes The Todd) on Mar 13, 2012 in Erin's Diatribes/The Todd's Tastes, Recipes & Menus, The Todd's Tastes

As hardcore Scots, we celebrate St. Patrick’s Day with a certain level of ferocity.  Our friend Ian from the Salt Lake Scots Pipe Band marches down the street and gives a concert for the neighborhood.  My brother-in-law Bill reads from the Irish poets with his beautiful, sonorous voice.   Our neighbors Mickey and Sharee Gallivan bring over an aged whiskey that would melt your internal organs clear out of your body.  And then–the Corned Beef and Cabbage with Mary Helen’s Magnificent Mustard Sauce.  This is from my mother–the coolest woman in North America–and it’s amazing.  Sharp, tangy, delicious.  Seriously, you could use it as a beverage.  Try it out, you’ll be hooked.  A little gift from my family to yours.

Mary Helen’s Magnificent Mustard Sauce

2 tbsp sugar

2 tbsp plain yellow mustard (NOT the fancy stuff)

1/2 tsp salt

2 eggs

6 tbsp white vinegar

4 tbsp water

Low heat, stir till thickened.  Next time you see me I expect a hug, but don’t make it weird.

 

What about the corned beef?

I’ve heard questions from some of you about the corned beef–apparently a little intimidated.  Trust me, if a cooking feeb like ME can do it, so can you.  There’s a little packet of spices attached and clear instructions.  You either boil or bake, it’s up to you.  The corned beef comes usually in two ways–flats or points.  Flats are a little more expensive, points a little more fatty, so it’s up to you.  Throw in carrots, cabbage, potatoes, parsnips, and you’ve got a feast.

Plus!

You’ll have leftovers, so tomorrow I’m giving you my mother’s secret recipe for Colcannon.  Oh, you gonna love me!

This is The Todd in his MacLean of Duart kilt, and my brother-in-law Bill in his…well…I think Bill just really likes wearing a skirt.

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Expecting? Not Nursing? How About Free Formula, Expenses & Pediatrician Visits all Covered

Posted by Erin (and sometimes The Todd) on Mar 13, 2012 in Activist Mom, Erin's Diatribes/The Todd's Tastes

If you’ve been hanging around That Went Well  long enough, you already know I feel that Breast Is Best.  (Editor’s note: and not just because my mother is a Breastfeeding Nazi who had a lactation coach at my bedside in the Intensive Care–while on a ventilator!–after giving birth to the twins.)

That said, sometimes a mom can’t.  My sweet sister cried her way through an entire box of tissues when she realized she would physically not be able to nurse.  For some moms, there’s too many obstacles in their world.  No matter what, you want the best possible solution for your newborn.   I had to sort through the options when we adopted Zoe last year–and if this study had been available then, I would have done it.  (Editor’s note: that’s my Zoe in the hospital–can you believe how tiny she was?)   

Jean Brown Research contacted us because they’re conducting a study on infant formula  (I know which one it is, it’s a high-end one you’ve likely seen in the grocery store with all the crucial new ingredients, like DHA.)  They’re conducting a study to show weight gain so that the formula can be used by the World Health Organization in third world countries.  They’re looking for newborns, and here’s what you get: 4 months of free formula (about $500.00 worth) weekly visits with an excellent, board-certified pediatrician, and $225.00 for expenses.

I love that you can help your baby, help babies in third world countries and save all that money!  Put it torward diapers, or your newborn’s college fund.  Whatever.

Are you close to your delivery date?  Are you a Nana, co-worker, friend of someone about to give birth?  PLEASE pass along this information right away.  Take note: this is a Utah-based study, so you’ll need to be local.  Click here to learn more–and let me know if you do the study so we can follow along!  Everything you need to know and a quick form to set an appointment is right there.

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3

Asian-Inspired Crockpot Beef Ribs

Posted by Erin (and sometimes The Todd) on Mar 9, 2012 in Erin's Diatribes/The Todd's Tastes, Recipes & Menus

Beef ribs?  Asian?  Not usually the combination you expect, but I love beef ribs and this combo is killer–tender and not fatty.

Ingredients:

Directions:

  1. Mix all ingredients except for ribs in crock pot.
  2. Add the ribs one at a time, coating them with sauce and stacking them as you go.
  3. Cover and cook on LOW for 8 hours.
  4. Remove ribs and pour sauce into a separate container.
  5. Allow fat to separate and skim off of top (there will be quite a bit).
  6. Return sauce to meat, and serve.

Read more here from Food.com

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Free Printable Fonts

Posted by Erin (and sometimes The Todd) on Feb 28, 2012 in Erin's Diatribes/The Todd's Tastes, Free-Bees Giveaways

I’m making a stab at getting more crafty–there’s some amazing free printables for fonts.  If you’re looking for something new for scrapbooking, artwork, t-shirts and craft projects, these are wonderful.  Click here to see your choices.

Thanks, Living Locuto!

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Baked Banana French Toast

Posted by Erin (and sometimes The Todd) on Feb 26, 2012 in Erin's Diatribes/The Todd's Tastes, Recipes & Menus

Got this absolutely exquisite dish from the beloved Bakerella girls.  If you haven’t had their cupcakes, you must put aside any other ambition and make it your life’s work to consume one.

Baked Banana French Toast Cups

1 small loaf french bread

4 eggs

3/4 cup heavy cream

1/2 cup milk

1/4 cup sugar

1 tablespoon cinnamon

1 teaspoon vanilla

1 large banana

6 tablespoons light brown sugar

1 tablespoon butter

Powdered sugar

Maple syrup

  • Coat six 4 oz. ramekins with non-stick spray.
  • Cut french bread into 18 slices. Cut them about 1/2 – 3/4 inch thick. Make sure three will fit in each dish easily.
  • In a large bowl, whisk together eggs, cream, milk, sugar, cinnamon and vanilla until blended.
  • Place sliced bread in bowl to coat.
  • Place three slices of bread into each dish.
  • Cut banana into 12 or more slices. Coat slices with mixture and then dip coated bananas in 2 tablespoons brown sugar and stuff in between bread.
  • Transfer dishes to a baking sheet. Cover and chill in the refrigerator for at least an hour or overnight.
  • When you are ready to bake, mix together remaining 4 tablespoons brown sugar and 1 tablespoon butter and sprinkle over bread.
  • Bake in a preheated 350 degree oven for 30-35 minutes.
  • Enjoy warm with powdered sugar and maple syrup.
  • Makes six.
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1

Easy Maple-Pecan Cinnamon Rolls

Posted by Erin (and sometimes The Todd) on Feb 22, 2012 in Erin's Diatribes/The Todd's Tastes, Recipes & Menus

Since my wonderful sister-in-law Jennifer is visiting from the East Coast with her adorable daughters Stephanie and Beth, I wanted to come up with something yummy for breakfast to prove I wan’t completely feeble in the kitchen.  (Editor’s note: okay–you and I know I’m feeble in the kitchen, but let’s not tell them, shall we?)

Maple Pecan Cinnamon Rolls –Makes 8

Ingredients

FOR THE FILLING
3/4 cup (191 grams) brown sugar, packed
1/4 cup (50 grams) sugar
3/4 cup chopped pecans
2 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon (14 grams) unsalted butter, melted

FOR THE DOUGH
3 cups (381 grams) all-purpose flour
3 tablespoons (38 grams) sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250 ml) buttermilk
6 tablespoons (85 grams) unsalted butter, melted
1/3 cup (83 ml) maple syrup

FOR THE ICING
2 tablespoons (28 grams) unsalted butter, softened
3 tablespoons (45 ml) maple syrup
1 to 2 teaspoons (5 to 10 ml) milk
1 cup (125 grams) confectioners’ sugar

To make the filling: Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.

To make the dough: Preheat the oven to 425 degrees (220 C). Brush a 9-inch cake pan with 1 tablespoon of the melted butter.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in a lightly floured bowl, cover, and chill for 20 minutes.

Once chilled, flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough.

Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23minutes, until golden brown.

To make the icing: In a medium bowl, cream the butter and add the sugar. Mix until the sugar and butter start to come together a bit. Add the syrup and whisk well, until the mixture is smooth. If it is too thick, add a teaspoon or so of milk to loosen it up.

Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm.

These will keep in an airtight container for about 3 days.

Thank you, Bakingdom.com!

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0

The Ultimate Scalloped Potatoes

Posted by Erin (and sometimes The Todd) on Feb 20, 2012 in Erin's Diatribes/The Todd's Tastes, Recipes & Menus

So cold today here in my corner of the world that I wanted to knit little sweaters for the icicles.  Craving something home-y and thumbed through the Fannie Farmer Cookbook for this little gem–the Ultimate Scalloped Potatoes.  (Editor’s note: I renamed them “Ultimate” because of one ingredient change.  You’ll agree with me.)

Ingredients:

Directions:

    1. Preheat oven to 350 degrees F (180 C).
    2. Butter a 1 1/2 quart casserole.
    3. Cover the bottom of the casserole with a single layer of potatoes, then a thin layer of Brie.
    4. Sprinkle generously with salt, pepper, flour and a few dots of butter.
    5. Repeat until all of the potato slices are used.
    6. Pour milk over the potato slices until the top is almost covered.
    7. Dot with the remaining butter
    8. Bake for 1 hour or until the potatoes are soft.
    9. The Brie on the top layer will crisp nicely along with the potato slices–looks very pretty.

Read more: http://www.food.com/recipe/fannie-farmers-scalloped-potatoes-15038#ixzz1mxxLNGTI

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3

Coconut Cloud Cake–Glorious…Utterly…

Posted by Erin (and sometimes The Todd) on Feb 14, 2012 in Erin's Diatribes/The Todd's Tastes, Recipes & Menus

Attempted dessert tonight in honor of Valentine’s Day.  (Editor’s note: you’ll be pleased to hear that nothing exploded and I have only one small burn on my left arm.  See how I sacrifice for you?  Okay, it really wasn’t for you.  I was attempting to get The Todd back for laughing when my sister called me “kitchen-challenged.”)

Coconut Cloud Cake

Ingredients

  • For the Cake

    • 1 cup sifted cake flour
    • 1 1/2 cups superfine sugar
    • 14 large egg whites (1 3/4 cups), room temperature
    • 1 tablespoon warm water
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons cream of tartar
    •  2 teaspoons vanilla extract
  • For the Seven-Minute Frosting

    • 3 large egg whites
    • 1 1/4 cups sugar
    • 5 tablespoons cold water
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla extract
  • For the Topping

    • 3 to 4 cups flaked coconut

Directions

  1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
  2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
  3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
  4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
  5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
  6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
  7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
  8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
  9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
  10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.

Recipe courtesy of Martha Stewart.com

 

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0

Inspiration…

Posted by Erin (and sometimes The Todd) on Feb 12, 2012 in Erin's Diatribes/The Todd's Tastes

Needing some inspiration for that last 5 pounds…why is that last little bit of pudge always so stubborn?  Hope this helps you in your fitness efforts, to0.

 

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5

Valentine’s Heart-Shaped Pie Pops

Posted by Erin (and sometimes The Todd) on Feb 5, 2012 in Erin's Diatribes/The Todd's Tastes, Recipes & Menus

Oh, don’t act all shocked–we both know that the kitchen for me is where “that cold box is.”  I do bestir myself for baking on occasion, because my only real culinary skill is a rather magnificent pie crust.  Since I’m making Valentine’s Day Pie Pops, I thought you might want to try them, too…

First, the crust…

Perfect Pie Crust Recipe

  • Prep time: 1 hour, 15 minutes

One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight.  The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.

Ingredients

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water

Method

perfect-pie-crust-1.jpgperfect-pie-crust-2.jpg perfect-pie-crust-3.jpgperfect-pie-crust-4.jpg

1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together.  If you pinch some of the crumbly dough and it holds together, it’s ready.   If the dough doesn’t hold together,  add a little more water and pulse again.  Note that too much water will make the crust tough.

perfect-pie-crust-5a.jpgperfect-pie-crust-6a.jpg perfect-pie-crust-7a.jpgperfect-pie-crust-8a.jpg

2 Remove dough from machine and place in a mound on a clean surface.  If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead.  You should be able to see little bits of butter in the dough.  These small chunks of butter are what will allow the resulting crust to be flaky.  Sprinkle a little flour around the disks.  Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Ingredients

  •                     4 cups pitted tart red cherries
  •                     1 cup white sugar
  •                     1/4 cup cornstarch

            Directions

  1.  Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
  2.  In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

 

My pictures for the actual assembly of said Pop Pies decided to not to transfer, so here’s a picture of the finished product again…

Assembly

  • Using a heart-shaped cookie cutter, cut out two crusts per pop.  Lay one shape flat, then gently press the pop stick on at the base.
  • Add 1 tbsp of cherry filling–if you use too much it leaks out and looks like your Pie Pop is bleeding.
  • Lay the top heart shape over the filling
  • With a fork, gently press the edges together.
  • Bake the pops for approximately 20 minutes–I baked four pops per cookie sheet.
  • LET COOL for a good hour before removing from the pan or rack.
  • Decorate as you like–I tied pink bows on the sticks.

 

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0

Valentine’s Petit Fours

Posted by Erin (and sometimes The Todd) on Jan 26, 2012 in Erin's Diatribes/The Todd's Tastes

Oh yeah.  You heard me.  I’m going hardcore Bakerella for V-day this year.  My beautiful stepdaughter Katie is an amazing baker, so I’m making her help me.  We will tackle the fabled Petit Fours.  Do not be afraid, join me in this Master Bakerella adventure.

Valentine’s Day Petit Fours

Ingredients

  • 2 sticks unsalted butter, at room temperature, plus melted butter for pans
  • 1 pound almond paste
  • 1 cup sugar
  • 1 teaspoon pure almond extract
  • 6 large eggs
  • 1 cup all-purpose flour
  • Pinch fine sea salt
  • 8 cups tinted Royal Icing, recipe follows, or store bought

Directions

Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.

Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don’t worry too much because we’re covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.

To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.

Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.

Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You’ll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn’t coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.

Royal Icing:

  • 6 tablespoons corn syrup
  • 2 tablespoons plus 1 teaspoon almond extract
  • 17 1/2 cups confectioners’ sugar (about 5 boxes)
  • Pink food coloring

In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.

(Editor’s note: I pulled this from the Food Network with some minor alterations.)

 

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14

Wait. What?

Posted by Erin (and sometimes The Todd) on Jan 24, 2012 in Erin's Diatribes/The Todd's Tastes

I had my “once a year, low-expectation” lunch with three of my favorite girlfriends yesterday.  Now that we’re all staggering under a massive workload and demanding children, we’re proud of ourselves if we get face-to-face once every 365 days. 

I was showing off pictures of my adorable baby Zoe when Carolyn chirped, “oh, that’s so sweet!  And just think, you’ll be having her Period Party before you know it!”

“Ah…her what?”

My 3 best friends since, like, junior high school looked at me blankly.

“Her Period Party.”  Clarified Alex, “where you celebrate the joy of her First Menstruation.”

My mouth gaped open like a carp’s and I could only hope I’d swallowed the last of my salad before my friend’s little revelation.

“Period Party?  For getting her period?  Seriously?”

My girlies nodded gravely and I shut my mouth with an audible snap.

People, come ON.  When I started my cycle at the age of 14, my mom chucked a box of pads at me and said dryly, “congratulations, you’re a woman.”  When did we graduate to a cake and party streamers for something that’s usually celebrated with a speedy trip through the self-checkout with an armload of feminine hygiene products?  And who am I supposed to invite to Zoe’s theoretical Period Party?  Classmates?  Nana?  Uncle Kelly?  I know that at 14 if  my mother had invited a group of people over for cake and a celebration of my awkward introduction to tampons I would have made my way to the I-15 freeway, laid down on the cement and prayed for the next 18 wheeler to crush me into a paste.  What am I missing, here?

 

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2

I Really Believe This…

Posted by Erin (and sometimes The Todd) on Jan 23, 2012 in Erin's Diatribes/The Todd's Tastes

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0

Don’t Hate Me For My Celebrity Lifestyle Part 3,011

Posted by Erin (and sometimes The Todd) on Jan 18, 2012 in Erin's Diatribes/The Todd's Tastes

So we just got back from picking up our press credentials for the Sundance Film Festival and I was still giggling a little because a French director kissed my hand and called me “vous êtes charmante, mademoiselle Erin.”  Cue to the living room where poor little MacLean projectile-vomited over every piece of furniture–the boy is thorough, I’ll give him that.  Nothing like spending your evening cleaning up a stomach virus while that French director is off drinking champange somewhere.  Sigh…

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0

What’s REALLY Keeping You From Your Success?

Posted by Erin (and sometimes The Todd) on Jan 18, 2012 in Erin's Diatribes/The Todd's Tastes

The power of the subconscious has always fascinated me, because no matter what you resolve with your surface awareness, if your entire mind, heart and soul aren’t in agreement, it’s just not gonna happen.

We’re hosting a FREE event at the B98.7 studios Thursday (1.19.12) to help you defeat the “dark underbelly” of your subconscious.  Paul Smith (aka Mind Over Matter Hypnotherapy) is a gifted hypnotherapist who’s going to work through the basics of hypnotherapy, and do a session with all of us on reducing stress and anxiety.  Imagine being able to sleep through the entire night…no more panic attacks!  Need to lost weight?  Quit smoking?  Join us and talk to Paul about it.

(Editor’s note: I’m a huge believer in the benefits of hypnotherapy–I was really nervous before my first plane flight when I was a little girl.  My father–the shrink–hypnotised me to be “so relaxed that you’ll fall asleep before the wheels leave the tarmac.”  It took me 21 YEARS to be able to stay awake on a flight!)

We’ll have dinner, massage therapists and lots of goodies to give away.  I’m excited for all of us to work through this together–it’s going to be a very healing night!  We’re located at 434 West Bearcat Drive (2300 South) in Salt Lake City, and “Mind Over Matter” will run from 6-9pm.  Find more information here.  Join us!  It’s going to be an amazing night…

 

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5

Lovely Lemon Bread

Posted by Erin (and sometimes The Todd) on Jan 17, 2012 in Erin's Diatribes/The Todd's Tastes
Lovely Lemon Bread
 
2/3 cup butter, softened
1 1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons freshly grated lemon zest
4 eggs
1/4 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup milk
2 cups diced, dried cranberries or fresh or frozen blueberries, raspberries, blackberries – go wild!
 
Glaze:
1/2 cup powdered sugar
1/2 cup lemon juice
 
Preheat oven to 350 degrees. Coat 4 mini loaf pans (or 2 regular size) with vegetable cooking spray.
 
In a large bowl cream the butter and sugar until fluffy. Beat in the lemon juice, zest, and eggs, and vanilla until well combined.
 
In another bowl stir together the flour, baking powder, and salt. Add alternately with the milk to the egg mixture, beating just until combined after each addition. Fold in berries, if using.
 
Divide batter among prepared pans and bake for 30-40 minutes if making mini-loaves. Remove to a wire rack, but leave in the pans.
 
In a small bowl combine the glaze ingredients. Pour over the hot loaves and allow to cool completely before removing from pans. Wrap tightly to store.
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8

Zoe’s Nursery! (Nine Months…3 Hot Glue Gun Burns…16,101 Paint Splatters And $227.83 Later)

Posted by Erin (and sometimes The Todd) on Jan 15, 2012 in Erin's Diatribes/The Todd's Tastes

Look, I came from a family of 7 kids.  I never got my own room.  OF COURSE I’m going to wildly overcompensate with Zoe, just like I wildly overcompensated with Zachie and MacLean.  Of course, I’m 11 years older and (please, Lord!) 11 years smarter than then.  I’m more interested in putting money in Zoe’s college fund than her bedroom.  I wanted to try a tree stencil to go with the Fairy Princess theme.  You DEFINITELY need 4 hands for application!  I got the crib on a daily deal site for a fraction of the regular price and painted it charcoal gray to go with the amorie I kept from the twin’s room.  I LOVED the idea of a crystal chandelier, so I picked up one from IKEA for $21.00.  There’s so much pink that it looks like a princess exploded across the room, but she’s my first girl!

The rocker and toy bench both come from IKEA, too.  Another $94.26.  I whitewashed both and sewed some pink mattress ticking stripe cushions for the chair.  I really wanted something playful that respected Zoe’s Japanese ethnicity, so I ordered a bunch of Japanese paper lanterns online–$1.99 each or less!  I had piles of pink ribbon left over from something else, so I suspended them from the ceiling over the rocking chair.

The bedding is a gray toile–I found it on Overstock.com for $12.98.  I spent the longest time scraping the wood floor afterwards to get up all the paint splatters.  A tidy painter, I’m not.  I was at a luncheon the other day where another attendee was boasting about her granddaughter’s “$12,000.00 nursery.”  What–seriously?  I was proud of keeping on my budget.  In an era of so much need, it seems so much more meaningful to spend time and thought to make something beautiful.  So, it’s not a designer nursery, but I’m proud of it.  And Zoe loves batting her paper lanterns around the room like giant balls.  :)

I’d love to see your pictures of your cute and clever kid’s room makeovers.  Please send so we can all admire the cleverness of you!

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4

Zoe Update

Posted by Erin (and sometimes The Todd) on Jan 11, 2012 in Erin's Diatribes/The Todd's Tastes

Awwww, dangit! I’ve flooded Zoe with every chord of classical music I can find, I’ve Mozart’ed that little monkey within an inch of her 10 month-old life. Guess what just sent her over the edge, squealing and dancing? Jane’s Addiction.  I knew my filthy love of JA would turn around to bite me in the butt.  Great.  So much for her career as a classical harpist.

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3

Sunday’s Motivation Moment

Posted by Erin (and sometimes The Todd) on Jan 8, 2012 in Erin's Diatribes/The Todd's Tastes

I gave up my nightly glass of wine a month ago–kinda wanted to make sure I could enjoy the Holidays without requring alcohol, you know?  However, since then I’ve been WILDLY craving candy.  I needed this motivation moment today…it’s a good reminder that even after you get to your goal weight, you need to stay there.  Good luck on your goals this week!

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2

Thursday’s Motivation Moment

Posted by Erin (and sometimes The Todd) on Jan 5, 2012 in Erin's Diatribes/The Todd's Tastes

I’m off to hike my hills again.  Who ever thought I’d like that?  Whatever your personal challenge today, I hope this photo keeps you going.

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