My first couple years as a mother were an absolute whirlwind. I graduated college, and had my first baby, Hayes, a couple months later. When Hayes was seven months old I found out I was pregnant again and Callum came three weeks early putting them at just sixteen months apart. Even down to Cal’s thirty minute long birth, a birth so fast I couldn’t have had an epidural if I tried, everything in my life was intensely occupied in the care and welfare of these two boys. And now here I am, writing about my baby’s upcoming second birthday. Time has escaped me!
It’s raining outside just as it was the afternoon he was born. A cold day in July. When Callum came he was quickly nicknamed “Honeyman” for his sweet and easy going temperament. Now at nearly two years old, he has traded honey for spice. If Hayes is a mini-me, Cal is everything I’m not, and being his mother absolutely thrills me because I truly have no idea what I’m doing with this one. I find myself with stars in my eyes at this little stranger, whose antics are completely unfamiliar. It amazes me how I can have two boys who I love, who love one another, but couldn’t be more different. It reaffirms to me that we are all so unique and each have something amazing to offer the world. I hope you’ll forgive me for the departure from the regular FRYday posts, because there’s really no better way to celebrate an upcoming birthday then with a birth day film! My awesome brother Collin filmed this for us and it is one of my most prized possessions!
Where we live, berry season is starting and boy is it sweet! Nothing is more satisfying then eating them fresh off the branch by the handfuls. We wasted no time mixing them up into some refreshing lemonade, here are some of our concoctions!
Start with your favorite lemonade, and fresh cherries, blueberries and raspberries.
For the standard Raspberry lemonade, mash up a handful of raspberries and toss them in, easy enough!
For Blueberry Mint, we left blueberries whole, as well as a few mashed. Chiffonade a few leaves of mint and enjoy! We found that blueberry and mint really compliment each other, and the burst of flavor when you get a whole blueberry is awesome.
For the cherries, we made a new take on the Shirley Temple. Use equal parts lemonade and sparkling water (San Pellegrino is our favorite) for some fizz, and then add a handful of the a cherry compote. For this we simply brought 2 cups of de-pitted cherries, 1/2 cup of orange juice and 1/4 cup of sugar to a boil and then let it simmer and reduce for 10-15 minutes. It enhances the normally mild cherry flavor and will make that lemonade sing!
The favorite task of the day was definitely mashing the fruit, luckily we had these sweet watering pails to sidetrack the rest of the crew while they waited for their turn.
Thanks to Tai Pan Trading for helping us create this little magical garden party. They have a huge selection of awesome decor for outdoors and in, all at unbeatable prices. We had to scoop up the gorgeous ceramic serving platters, paper lanterns, watering cans and metal bins for planting in or serving cold drinks. They even clothed us for the day with breezy striped maxi dresses and striped skinnies. There’s so much to be had at Tai Pan, if you’re lucky to be nearby stop in and check it out!
Geggamoja is a Swedish brand that we have fallen head over heels for. Run by two mothers, made with sustainable or organic materials and produced responsibly, they are speaking our love language on every level.
Their mission is simple, they want to bring that (at times) brutal honesty that kids do so well, and applying it to their business practices. They don’t worry about what will sell next season, they just make what they know their kids will love.
What we know is that each piece is incredibly soft, with a durability that is hard to find in stores, with a minimal simplicity, yet still fashion forward.
This month’s Little Foodie is all about breaking down a classic kid’s favorite and using only the freshest ingredients. We teamed up with Chef Marco and The Kitchen Classes and the results were delicious!
The frozen microwaveable corn dog is pretty awful nutrition-wise, but the concept is so perfect for little hands! While making it from scratch isn’t a time saver, it was such a fun process with even our littlest ones. With Kielbasa sausage, homemade ketchup, and a spicy mustard adults will love it, too!
While the recipes are saved for Kitchen Classes members, this online recipe looks similar and is well reviewed! Another benefit to the live classes is Chef Marco’s tips. When Hayes told his neighbor “When you fry a corn dog you dip it, (shows side to side motion) swirl it (circles with his fingers), tap it” we are certain anyone can pull off the from scratch corn dog with the right guidance!
Locals, check out the Kitchen Classes upcoming schedule here, it’s such a fun (and unique!) date night as we can attest, and their new kid’s classes are a hit!