Baby/kid socks get lost even easier than my socks do. Whatever does happen to them all? Here is the best way that I’ve been able to keep tabs on my daughter’s socks. They don’t get lost, it’s easier to match pairs, and they can’t get sucked into the washing machine. Put them all in a lingerie bag for cleaning. Life just got a little easier.
This is the deal with second pregnancies – the fun of preparing for the baby already took place with the first pregnancy. You already have the baby furniture, gear, boppies, shmoppies, etc. Typically there isn’t a baby shower to have something to look forward, which also means blank pages in the baby book (yes, I know most people don’t care about this type of thing – but I can’t help myself).
The solution to celebrate Baby #2 was to have a ‘gender reveal party’. This was a fun way to create a special memory for the pregnancy, enjoy lunch with friends, and anticipate finding out the sex of the baby.
This is how we did it:
- At our 20 week ultrasound we had the ultrasound technician write the gender of the baby on a piece of paper, put it in an envelope, and mail to my mom (we actually sent 2 separate envelopes in case 1 got lost in the mail)
- My mom was the 1st person to find out the gender of the baby and made a cake with the coordinating color (pink for a girl or blue for a boy)
- We had a lunch at our house with friends. After lunch we cut into the cake to reveal that baby #2 is going to be a boy!
- Guests wore either blue or pink clothing to show off their guess. Those that guessed correctly won a prize.
Along with the cake, I also made cupcakes to match the decor. For the tablecloth I cut a pink and blue plastic tablecloths and wove them together.
I used drink dispensers to offer pink lemonade for an N/A beverage and an ‘adult’ beverage made with blue raspberry vodka, 7-Up, club soda, and lemonade.
Here is the cute cake that my mom made for the big reveal. There was a little miscommunication on the blue & pink theme to the party, however the green & yellow cake is another cute color choice and added some variety to the table.
Before the big reveal!
Prizes were handed out to those that guessed the gender correctly. They were simple gifts like coffee, photo albums, loofas, etc. All the kids that came got a little prize too.
This is my mom’s recipe for pumpkin bread and it is sooo delicious. The recipe makes 2 loaves.
What you’ll need:
- 1 stick butter, room temp
- 2 cups sugar
- 3 eggs
- 1/2 cup water
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1/3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/3 tsp clove
- 1 1/2 tsp ginger
- 1 1/2 cup canned pumpkin
Steps to prepare:
1. Preheat oven to 350 degrees
2. Grease 2 loaf pans and coat with a dusting of flour
3. Mix the butter and sugar together first, then add the rest of the ingredients
4. Bake for 45-55 minutes
I think making a turkey is one of the easiest things to do. Once it’s in the oven there isn’t much left to prepare (except sides) and clean up is a breeze. There are tons of different ways to prepare a turkey, but this is how I do it and have always had great results.
Here are a few pointers on turkey making:
- Figure 1- 1.5 pounds of bird per person (leftover turkey is never a bad thing to have and you don’t want to run short)
- Make sure your bird is completely defrosted before cooking. I like to leave it in the refrigerator for 3-4 days before I cook it (shorter or longer amount of time may be needed depending on the size of the turkey). If you don’t have time to defrost it this way or if it’s still partially frozen you can soak it in a sink filled with cool water. If you defrost it this way make sure you clean your sink before and after. Also, change the water out every 30 minutes.
- My way of preparing turkey does not call to brine it ahead of time (soaking the bird overnight in a mixture of water, salt, and sugar), but it is definitely a step you can do.
- Plan to cook the turkey for 20 minutes per pound. You can check the breast with a meat thermometer to make sure it’s up to 165 degrees. Don’t overcook!
- The more you open the oven to baste a turkey, the longer it may take to cook. Heat is lost each time you open the oven.
What you’ll need:
- A roasting pan with a lid (a use tin foil to cover it)
- Cheese cloth (found in most grocery stores). This helps keep juices on the bird during cooktime.
- 1-2 cups chicken broth
- Spices (see step 4 for a list of what I use)
- Baster or ladle
1. Rinse the turkey well and remove and innards.
2. Preheat the oven to 325 degrees.
3. Pour the chicken broth in the pan and set the turkey in.
4. Sprinkle the bird and pan with spices. I don’t measure amounts….I just use a little bit of everything listed: garlic, paprika, rosemary, parsley, pepper, onion powder, salt
5. Melt 1 stick of butter (I put it in a coffee mug in the microwave) and place a piece of cheesecloth (cut the size of the bird) into it to soak the butter. Place the cheesecloth over the bird. Cover the turkey and place in the oven.
6. Baste the bird every hour.
7. Remove the bird when it’s done cooking and remove the the cheese cloth. Let it sit for 20-30 minutes before carving.
How to make gravy:
1. Remove the turkey and any scraps from the pan, leaving just the juices.
2. Place the pan on the stove top and turn the heat on high.
3. In a separte container mix water with flour and shake (the constancy should be fairly thick, but still pourable)
4. Whisk the juices as it comes to a boil and slowly add the water/flour mixture until the gravy is to a consistancy you desire.
Lauren, our sweet 19 month old, wanted to share some news with you all!