Bridging the Gap

So the other night we had dinner with a longtime friend and his family. He is B's friend from grade school- they practically grew up together! He moved to Bali almost 7 years ago .... fell in love with the place (which I hear is not hard to do :) and also fell head over heels for his lovely wife :)....which equals them making Bali their permanent home. They had a Daughter last May and we have been eager to meet her! When he called to say his job was relocating them to Seattle until December we were thrilled!  

Let me just preface this by giving you the spoiler now...I humiliated myself within 30 seconds of seeing them. That's real.

We met at a local restaurant and mind you we had only met his wife once...two years ago before they were married. We walked into the restaurant and had hugs all around....I wasn't even thinking that in Indonesia they kiss on each cheek so when she kissed my cheek I thought "oh, that was sweet" but when she went for the other one and we ended up nose to nose in a very awkward 'stand - still' moment (those are the MOST AWKWARD) I wanted to bury my head. Fail S! She kindly covered for me and kissed my other cheek.

I should probably also mention that I'm terrible about understanding people with broken English. Terrible. B's really great (which I've determined is a perk from his work!) and usually helps me get by but when I'm on my own I'm hopeless. I'm always like, "I'm sorry, I missed that" or "sorry" and lean in with my ear closer ...like that's going to help! hopeless! We all chatted and I tried to chat with her but it was a bit of a strain solely because of the language barrier. At one point she was admiring Isla, looked at me and said "breastfeeding?" I nodded yes and she said, "that's the best for your baby if you can do it" and then she proceeded to tell me how her Daughter's immunity was built by breastfeeding and we talked about parenting and the differences in Bali. This was the second time in a week where a woman I didn't know well asked if I was breastfeeding Isla and it broke open the conversation. It became the "Harley Wave" for Mom's I meet.

Breastfeeding?
Slight nod
Knowing smile..... (and the conversation takes off)

In that one instant I loved this woman I barely understood.

I realized on this night, as I watched her swoon over my Daughter and hold her close, that no cultural barrier could make us not understand each other as Mothers. I didn't need words to see the love she showered on her Daughter or the devotion she held to our longtime friend (we are so happy he found such love!) Sometimes just watching someone is the best way to go. Eventually the words will come and hopefully a little sarcasm too--but for now, we will remain mamas and aunties to each others babies....and hopefully we pour a foundation to a 'dear friendship.' I would very much love that.

Meatless Monday

I'm all about finding new and creative ways to use all the veggies from our Full Circle box and garden. You can make this as a side dish or a main course with a salad or bread. It's very herby- but really yummy. There are a lot of variations you can make as well....check it out ;)

Zucchini Herb Casserole

Rated: Submitted By: DebiMcG Photo By: homeschooler3 Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 6

"Celebrate summer with this quick casserole made with zucchini, herbs, cheese, and rice."

INGREDIENTS:

1/3 cup uncooked long grain white rice 2/3 cup water 2 tablespoons vegetable oil 1 1/2 pounds zucchini, cubed 1 cup sliced green onions 1 clove garlic, minced

1 1/4 teaspoons garlic salt 1/2 teaspoon basil 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1 1/2 cups seeded, chopped tomatoes 2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS:

1.	Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3.	Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4.	Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Original Link: http://allrecipes.com/recipe/zucchini-herb-casserole/

Mom Tidbits #5

Yesterday I was in Starbucks in a decaffeinated haze when I snapped my head around after hearing a familiar squeak. I came to realize I am now like one of those well trained dogs who responds to a clicker when I hear Sophie the Giraffe's familiar squeak. oh the joy. 

what's your baby trigger? 

short supply?

As some of you may know I had been battling short supply issues lately with nursing. Isla is still eating every two hours and by the end of the day she just wasn't getting enough to be satisfied before bed. When I pumped to find out what she was getting, it was barely an ounce. eek!

I was able to use some of my frozen milk and have tried EVERY way possible to increase milk supply. I know it's different for every nursing mom but these are the things that worked and didn't work for me- If you read nothing further just print the recipe at the bottom. It's awesome- read on.

1. Let baby nurse frequently, offer both sides, check technique- check, check, check. All good here!

2. Fenugreek- I took the vitamin supplement and noticed a slight difference. I know for one of my girlfriends this made a sudden impact but I didn't have dramatic results.

3. Pump to stimulate more milk production- This did work positively and I still do this in the morning (if Isla wakes up anytime after 5am that is :) I'm usually full in the morning and she only wants to eat on one side before falling asleep with a full tummy. I then get up and pump the other side which is usually 3-4 ounces. I use that milk at night if I'm low! It works well :) You can also pump when there's not actually milk coming out to stimulate your body to think that the baby needs milk at those times.....just pump both sides for the same amount of time.

4. Brewer's Yeast- All of these put together paved the road to my success but Brewer's Yeast did help significantly in my case. I did research on this product and bought this one from Amazon. I read lots of reviews and for how pricey this product is I wanted it to taste good and mix into food well. I have had a lot of luck with this brand and product! I have mixed it into smoothies, salad dressings and cookie dough. I will say--don't expect that this is just going to evaporate into other items- it adds crunch and a little flavor but it's good. Even if you're not nursing this product is considered a super food and really good for you- Hubby likes to enjoy it with me :) After trying Milkmaker's Cookies and seeing a positive change I decided to find a Lactation Cookie Recipe online. Yes, this is a real thing. I made the one below and they were super delish and I've had positive results. Now- I'm not saying to eat a dozen cookies but they may help if you're having similar issues, as I am. They are also a nice gift to a new mom or to a client from a Doula/Midwife.

Lactation Cookies Recipe – Ingredients

• 1 cup butter or margarine (for a healthier option, use coconut oil instead which is super good for you!)
• 1 & 1/2 cups brown sugar (if wanting to reduce sugar, you could try just 1 cup)
• 4 tablespoons water
• 2 tablespoons flaxseed meal (can be found at any local health food store)
• 2 large eggs
• 1 teaspoon vanilla (optional, for flavour)
• 2 cups plain flour (for a healthier option, try substituting with coconut flour, either half or all)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups oats, thick cut if you can get them
• 1 cup or more chocolate chips/sultanas/almonds/macadamia nuts (optional, whatever takes your fancy)
• 2-4 tablespoons of brewers yeast (this is the magic ingredient – not to be confused with bakers yeast or any other yeast)

IMPORTANT! Do not substitute the brewers yeast for any other products or yeasts… that’s the ingredient which makes them work, along with oats. Nutritional yeast and bakers yeast is different. If you don’t notice much of an increase the first time or if you need to increase your supply even more, add more brewers yeast.

Lactation Cookies Recipe – Method

Preparation time is around 15 minutes.
Preheat the oven to 180C.

• Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.
• Cream (beat well) margarine and sugar. Add eggs one at a time, mix well.
• Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended.
• Sift together dry ingredients, except oats and chips.
• Add to margarine mixture. Stir in oats then chips.
• Scoop or drop onto a greased or lined baking tray. Because the dough is a little crumbly, it might be easier if you use a scoop.

Bake for 8-12 minutes, depending on size of cookies. This recipe makes heaps – depending on the size you make, you could end up with 5-7 dozen. Cut the recipe in half if you want much less, or make the full amount and either freeze some, or bake half into cookies and save half for cookie dough.

Source: http://www.bellybelly.com.au/breastfeeding/breastmilk-supply-increase-breastmilk-lactation-cookie-recipe#.UcVEaBaOhXI

If you're interested in more variations and info on this recipe and the ingredients check out the source above. There's lots of good info there! 

Enjoy!

xoxo- S

PS- And seriously, in none of these work call your OB for a recommendation to see a Lactation Consultant. The one who did my consultation during my first week with Isla was the key to my breastfeeding success.

ALSO!

When I was looking for advice on my situation a friend who's a Doula sent me info on finding donation milk from other moms. This FB page is an awesome tool and can be a good option while you're figuring out your own milk supply.

https://www.facebook.com/hm4hbWA

5.months&counting

Today is our little lady's 5 month birthday!

She's growing like crazy and I love seeing her fun little personality come out. So many things remind me of myself and so many of my hubby, B. This has been such a fun month from seeing her realize her feet are ticklish to watching her start to notice our dog, Stella. She now plays peek-a-boo and gives out coy smiles. She recognizes people and loves to play on the floor. Yes, her feet are usually in her mouth and our condo is covered in drool but we couldn't be happier! She's our little joy!

Happy 5.months sweet girl!

XO
S

Museum of Flight

We spent Father's Day at the Museum of Flight in Seattle. B and I have been wanting to visit for awhile - especially after they put the shuttle trainer on view. They let Dad's in free for Father's Day so it was kind of a no-brainer! It's also super big with lots of things outdoors to look out (although you do need a separate ticket to get close) so it was perfect for a nice day.

A couple tips to make your visit easier! Especially with little ones :)

1. I preferred to use the Ergo or carry Isla through the museum. There are elevators available so strollers are A-ok! but the Ergo was a lot easier and faster to get through exhibits and crowds.

Ps- if you don't have an Ergo, seriously go get one! They're so easy to get baby into when you're 'on the go' and they're so easy on your back for longer periods of time. I'll do a full review on these at a later time :)

2. Food and Drinks aren't allowed in exhibits. Please note that Starbucks Americano in my hand that I had to dump. It completely.broke.my.heart. Swill your double shot before you go in!

3. You can find a coupon for a regular adult admission here if you download their coupon book. Kids 5 and under are free :)

4. Make sure you check the rules on the website if you want to see a specific exhibit. For the shuttle trainer there is an age requirement and you need to leave your kilt at home. Be warned :)

 ps- this is not the shuttle trainer- just a cool exhibit photo :)

5. This is a teaching museum and they have so many wonderful things for kids from the Lego tables to the Kids area with lots of things to see and touch. I can't wait to take our Littles when they're older!

6. There are separate tickets to see the big planes outside up close and personal as well as the shuttle trainer and several other exhibits. Check out all the info before you go so you only pay for what you have time for. It's a big museum so multiple visits may be necessary!

7. Take lots of pictures and always LOOK UP! The best stuff is over your head :)

Enjoy!

S

Meatless Monday

This is a family favorite and what I'll be making with our halibut tonight. Try it- so yummy!

Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Cooking Light DECEMBER 2003

• Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 3 tablespoons balsamic vinegar
• 4 1/2 cups fat-free, less-sodium chicken broth
• 2 tablespoons extravirgin olive oil, divided
• 2 cups chopped leek
• 1 1/2 cups Arborio rice or other medium-grain rice
• 1/3 cup dry white wine

• 1/4 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup halved grape tomatoes
• 1/4 cup chopped fresh basil
• 5 ounces fresh mozzarella cheese, finely diced

Preparation

1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
2. Bring the broth to a simmer in a medium saucepan (do not boil). Keep warm.
3. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; 
4. cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly. 
5. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. 
6. Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil.