Carter is doing well with eating and, drum roll please, has actually gained 4 oz in 4 days!!!! (We bought a scale to make sure he didn't keep heading downward.) I've been weening him to formula which is both sad and happy for me. I guess my nursing days are rapidly coming to a close. We've also started giving him rice cereal twice a day from a bottle but we couldn't resist the mess of feeding him with a spoon so enjoy this video and some pictures!
We finally found U of U stuff small enough for Carter!
Currently napping UNSWADDLED!!!!
Also, Rachelle and I have been trying new recipes every Monday and this past Monday was particularly good. I thought I would share. Courtesy of Susanne Skabelund with some minor adjustments these recipes can become gluten free. The brussell sprouts are one of my favorite things! I think soon I will attempt Karen's enchiladas although it's hard doing things that other people make because I can't even get close to the original! Try these and enjoy! (Posted with permission from Susanne.)
Bakin’ Bacon Macaroni & Cheese
16 ounces dry elbow macaroni (or non-wheat substitute!)
2 tablespoons unsalted butter
1 pint half and half (or one cup milk and one cup cream)
8 oz American cheese slices (can substitute cheddar cheese, but it won’t be as smooth)
8 oz cream cheese
4 oz smoked Gouda, grated
1 cup light sour cream
4 eggs, beaten
1 tablespoon Worcestershire sauce
2 dashes hot sauce
1 teaspoon salt
Freshly ground black pepper
½ pound ham cubed
2 slices bacon, reserve drippings
½ cup dried breadcrumbs (we didn’t use for our no wheat eating friends!)
2 tablespoons paprika
Preheat the oven to 350 degrees
Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes. Strain and set aside.
Meanwhile, heat the butter and half and half in a large saucepan over medium heat. Reserve 5 American cheese slices; tear the rest into pieces and add to the saucepan, along with the cream cheese and Gouda. Cook, stirring often, until cheese is melted and sauce is smooth.
Remove from heat and stir in the sour cream. Stir in the eggs slowly. Stir in the Worcestershire sauce, hot sauce, salt and pepper. Stir in the macaroni and ham. Scrape the mixture into a 2-quart baking dish and top with the remaining 5 American cheese slices.
Cook the bacon. Remove from pan and reserve the drippings. Add the breadcrumbs to the pan with the drippings and stir. Crumble the bacon into the breadcrumb mixture and pour the breadcrumb mixture evenly over the macaroni and cheese. Sprinkle the paprika over the macaroni and cheese. Cover the dish with a lid or aluminum foil and bake for 20 minutes. Uncover and bake until top is browned about 10 minutes more. Let cool slightly before serving.
Todd’s Brussel Sprouts
1 medium onion (or 3 med size shallots) cut into large pieces (for size…onion cut into say 6 sections) caramelized (sautéed in oil over very low heat for approx 1 hour)
¼ cup cooked and crumbled bacon
2 dozen brussel sprouts (approx) halved
2 tablespoons olive oil
1 heaping teaspoon minced garlic
¼ cup white wine
½ cup chicken broth
¼ cup dried currents
salt & pepper
Heat up olive oil and sauté minced garlic, brussel sprouts, and caramelized onions until sprouts are browned and somewhat crispy on the outside.
Add white wine and chicken broth and simmer on medium heat until the liquid is almost gone. Salt and pepper to taste (like you would on fried eggs says Todd)
Add bacon and dried currents and stir. Turn off heat when liquid gone.
Sprinkle with blue cheese and cover to melt.