Processed with VSCO with s2 preset
It’s been a while, a long while, since I’ve posted. I’ve really missed blogging. I’ve missed being in the kitchen and cooking/baking beyond crockpots and microwaves. But it’s been hard to find time with the girls. In the evenings I’m usually too tired and the weekends are all about family time.

I’ve also missed my big, beautiful DSLR camera. I hardly ever take it out but when I did this weekend for this recipe, I remembered how much I love photography. I really need to get back in the game. Not just for food photography but also so I can capture images of Juliet and Rosie, beyond what I take on my phone. It’s not that I lack photos of the girls (um, my camera roll on my phone is 24,000 deep) but I definitely lack really high quality photos, that can only really be taken with a DSLR.

But I digress. What really inspired this post was the opportunity to create a recipe around potatoes, specifically hashbrowns for dinner. I read about the opportunity and thought hello, this is so perfect for me. Potatoes are my favorite food (give me all the French fries! Preferably dipped in bernaise) and I’ve talked countless times how if I had to choose a food to marry it would be potatoes. What would yours be?

Processed with VSCO with s2 preset

We eat potatoes for dinner a lot; roasted red potatoes usually. They are easy and always good. And we eat hashbrowns for breakfast pretty much every weekend. But why not hashbrowns for dinner? The nice thing about hashbrowns for dinner is that they are super easy, and you can use them as a base for a one skillet meal. Less dishes? Yes please.

Processed with VSCO with s2 preset

I dreamed up this meal in my head and then consulted Pinterest for more practical inspiration. Not only do I have a major love of all things potatoes, but I’m also obsessed with buffalo chicken (pretty much every opportunity I get I’ll order a buffalo chicken sandwich when I’m out at a restaurant) Turns out it isn’t a totally original recipe (I mean, everyone loves buffalo chicken and every variation of the meal has pretty much been made). I put a little twist on buffalo chicken and used turkey tenderloin that I cooked in the crock pot with chicken stock and buffalo sauce. Yum.

This was a pretty easy meal, that truly could be a one skillet meal if you substitute rotisserie chicken with turkey tenderloin (which removes the step of cooking the turkey in the crockpot). Either way you make this meal (turkey tenderloin or rotisserie chicken) it’s a quick and easy dinner recipe using hashbrowns.

Erik loved it (and he’s not a fan of blue cheese so I wasn’t sure if he would like this meal but he really enjoyed it). Juliet and Rosie liked the turkey, I removed some of the turkey before adding more buffalo sauce because I wanted to make sure it wasn’t spicy for them.

Processed with VSCO with s2 preset

I’m going to be completely honest and say when I first received Hungry Jack Hashbrowns and realized they were dried potatoes I thought to myself, hmmmm this is a bit weird. And if I didn’t like cooking with them or the taste, I wasn’t going to do this post.But then I thought, well most all of the pasta I make is dried. And I actually did like cooking with them because they were super easy to make (just add hot water, drain, then cook on a skillet). What I really like about these is that they are something you can keep in your pantry at all times (when we want hashbrowns on the weekends we usually have to make a last minute trip to the grocery store because we don’t have any in our fridge/freezer). And having hashbrowns on hand for an easy dinner (or breakfast of course) is always a good idea. And these hashbrowns taste great. We made ours moderately crispy and they were a perfect base for this buffalo turkey skillet.

I used original Hungry Jack Hashbrowns for this recipe but they are also coming out with a new black pepper and onion flavor soon that sounds good. Check out their website for recipe  ideas. I want to try this Denver Omelet Hashbrown Bake for my next brunch. You can find Hungry Jack Hashbrowns at Super Target (this is where I do 90% of all my grocery shopping). To check out other stores that carry Hungry Jack potatoes, check out their store  locator.

Hungry Jack has a contest starting on May 9th – June 19th so be sure to check out this link for all the deets and enter for your chance to win a trip to a Nascar race and other fun prizes.

Processed with VSCO with s2 preset

Definitely check out this Buffalo Turkey with Hashbrown Skillet for an easy, weeknight meal. Leftovers taste great, too!

4.7 from 3 reviews
buffalo turkey hashbrown skillet
  • 2 lbs of turkey tenderloin
  • ½ cup chicken stock
  • ¼ cup buffalo/hot sauce (I use Franks Red Hot Buffalo Sauce), plus more for drizzling
  • ⅓ cup blue cheese crumbles
  • ¾ cup shredded cheddar
  • 2, 4.2 oz cartons of Hungry Jack Hashbrown Potatoes
  • 3 TBSP olive or vegetable oil
  • ⅓ cup diced celery
  • 2 TBSP of anch or blue cheese dressing, optional
  1. In a small bown, mix together the chicken stock and ¼ cup buffalo sauce. Place the turkey tenderloin in the bottom of a crockpot and pour the chicken stock/buffalo sauce mixture on top. Cover and cook on low for 4-6 hours. (Note, my crock pot cooks crazy fast so it only took 4 hours, yours may take longer).
  2. Remove the turkey and shred and set aside.
  3. Preheat the oven to 375 degrees.
  4. Fill the containers of hashbrowns with hot water and let sit for 12 minutes, then drain excess liquid (per the directions on the carton).
  5. Using a large pan (make sure to use a pan that can transfer from the stove to the oven. I like using a cast iron skillet) add oil (on medium-high heat) and allow to get hot. Add the hashbrowns and spread evenly, patting down gently with a spatula. Cook on one side for about 5 minutes (or until they are as crispy as you like them), then flip over and cook for another 3-5 minutes. Remove from heat.
  6. Add the shredded turkey on top of the hashbrowns and top with the shredded cheddar. Place in the oven for about 8 minutes or until the cheese is totally melted.
  7. Remove from oven and top with blue cheese crumbles, celery, a drizzle of buffalo sauce and a drizzle of ranch or blue cheese dressing.
  8. Serve and enjoy.


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.



Rosie at 8 months

My Rosie girl is growing up at the speed of light. I can’t slow it down despite how much I try to take in each moment and study every inch of her adorable little face, down to her long lashes. I’m going to break up her posts into her 8 and 9 month updates and then will be back with a 10 and 11 month update. And before I know it, she will be one. I mean…I’m already pinning things on her secret first birthday board. Gah, I can’t handle that she’s almost one.

Months 8 and 9 got a bit crazy around here because it was around the time where we no longer had a nanny and Rosie went to daycare for the first time. I’ve been back to work since early April, but we were lucky enough to have my mom watch Rosie for 9 weeks until the summer when we got a nanny for both girls. We go to an amazing in-home daycare provider (who we LOVE and Juliet has been there since she was 6 months) and she closes each summer. She follows the school district calendar and has four kids of her own, so having the summer off allows her to be with her kiddos and also gives her a bit of a break so she’s refreshed to begin again each September. Luckily for the summer I found a wonderful nanny (my best friend’s cousin who I’ve known since she was a little girl) and she worked out awesome. The girls really loved her and she had a car so she was able to take them to play dates, the zoo, the park, picnics, etc. This made me super happy. And best part of all with a nanny is not having to do drop off and pick-up everyday. It was so, so amazing and made the transition back to work easier.

Fast forward to September and daycare started for both girls. Turns out drop-off and pick-up with two girlies is a bit harder than one. I mean…duh, of course it is. But honestly until early September when daycare began I really thought to myself often, two kids is a piece of cake!  Once the routine of daycare came into play and having to get two girls dressed, diapers bags packed, bottles poured, etc and get them both out of the house (while also getting myself ready) was when things hit me and I realized, whoa I have two kids and this is not easy! What made it harder was the fact that Erik and I switch off days for drop off and pick-up so the days I have drop-off Erik leaves super early for work so I’m alone. It’s not impossible, but some days are pretty hard. Those are the days when Rosie is a bit fussy in the mornings and Juliet is moving super slowly and not being the best listener. Add in being sleep deprived and once I get the girls dropped off and get to work I’m exhausted! Those days I need all the coffee!


Rosie at 9 months  

But while some days were harder, of course we have awesome days too and overall, any day with my girls is a wonderful day. I just love them both so much. Despite the transition into daycare being a bit difficult in September, we really did have a lovely couple months.

And we had some really big milestones for Rosie too!

She got her two bottom teeth (at almost 9 months), which was a bit of a surprise for us because Juliet was a very late teeth grower. She didn’t get teeth until she was almost 11 months. And the differences don’t stop there. Rosie was a very fussy teether that week her teeth came in. I know this is pretty much the norm but most babies but Juliet was never bothered by teething so again I was a bit surprised. It was a tough week with teething and I think she had a cold that week as well. Oh my little Rosie. It’s so true what people say, each kiddo is different.

Rosie started crawling at 9 months. She never really did the worm/scoot thing like Juliet did, she just wait straight to crawling. Having a mobile baby all of the sudden was a game changer. We put the pack n play in our master bathroom so she hangs out in there when I shower and get ready. She doesn’t love that though, she wants to get out and about. She loves crawling and always has a big, proud smile on her face.

Solids went ok in months 8 and 9. Rosie ate pretty well but still got most of her nutrition from breastmilk. She did a lot of purees (a blend of store bought pouches and homemade purees stored in Little Green Pouches).  At about 8 months we started giving her puffs and then at 9 months we were giving her more variety of small pieces of table foods. She continued to eat fruit (like bananas and strawberries) with the baby led weaning approach picking the whole thing up and eating it. Her favorite foods during this time were strawberries, bananas, puffs, and peas. She likes breastfeeding the best though and so do I!

Sleep. Oh sleep. Where do I begin? Months 8 and 9, Rosie continued to be in our bed but as she became mobile and crawling it started getting hard. I still loved having my babe in bed right next to me, but none of us were getting great sleep. And I knew it needed to be a matter of time before we got really serious about crib boot camp. It didn’t happen during these months though. A typical night went like this:

Breastfed and laid Rosie down around 7. She would wake up 1-3 times until about 10pm when I would give up and bring her into bed with me.

She would sleep in bed with me until 6 when we woke up and would typically wake up to nurse anywhere from 2-4 times a night from 10-6. Whew. I was so damn tired for (what felt like) a long time. Typing this months later though…it is all so damn worth it. I’d give up sleep a million times over in exchange for those sweeet baby days.

Here are some of my favorite memories from these couple of months:

– the Pizza Farm in Prescott, WI

– having the day off work and taking my girls to the donut shop and zoo

– a fun adventure taking the train downtown to Smack Shack for lobster rolls (the train broke down and we had to be transferred to a bus, it was a long ride)

– a trip to the Apple Orchard

– walking around 50th/France and having pizza with my good friend Jill and her little boy

– having the girlies all to myself all Labor Day weekend when Erik was at a bachelor party. We went to a  splash pad on a hot day and had so much fun

– each and every breastfeeding session. I’ve loved breastfeeding this sweet girl just as much as I did her older sister.

Rosie was such a sweet love during these months. I enjoyed them to the very fullest. Momma loves you forever and ever my darling Rosie girl.



These fall weekends are all about cozy baking, lots of quality time with my family, and coffee. Always lots of coffee. Last weekend Juliet and I did a really easy ghost craft made with coffee filters to add some Halloween pizazz to our home. My original thought was to string them up and make a banner, but I thought they looked cute standing on the foyer table (plus it was easier and faster this way).

I also made a homemade pumpkin spice latte, which was delicious, and dare I say, even better than the coffee shop variety. And healthier, too, much less sugar. I made the latte using Lavazza espresso and it was awesome. I eat (and drink) pumpkin everything at least until Thanksgiving, sometimes even Christmas and these pumpkin spice lattes are going to become a new addition to my weekend routine.

This is my last post of my Lavazza partnership. Be sure to check out my earlier three posts here, here, and here. I’ve really enjoyed this partnership and have honestly become a loyal Lavazza coffee drinker in the process. It’s the only kind of coffee we brew at home. I buy the packages three at a time. This is also because in our sleep-deprived state we can’t risk not having coffee in the house. We literally never leave the house in the mornings with our mugs filled to the brim. Even my husband who used to not be a huge coffee drinker.

I always notice when restaurants serve Lavazza, I think to myself, they know what’s up.


I don’t always have whipped cream with my pumpkin spice latte but when I do I thoroughly enjoy it


A little ghostie peeking out


Juliet, Erik, and I also made this carrot cake with cream cheese frosting together last weekend. It has 4 cups of shredded carrots in it, which makes it so moist and basically just perfect. It’s the best carrot cake recipe I’ve ever made. Juliet’s favorite type of cake is carrot cake and she asks for it all the time. Whenever we shop at Target she runs off to the bakery and finds the carrot cake and yells “CARROT CAKE”. Every once in a while we indulge her and let her buy the cute, round cake with carrot frosting on top. But I prefer to make it homemade whenever possible.


The ghosts are easy peasy. Supplies needed:

Coffee filters and a black marker

Form a ghost shape and make two eyes and a mouth with the marker (I used a water bottle to place the filter on top of to help form the shape).


I finished off the latte with a little dash of pumpkin spice.


When Juliet and I were making the ghosts we kept on saying “booooooooo” and she would giggle and giggle.



You can get really fancy and make a double layer cake instead of a flat cake. I prefer the easier method although Erik is really good at frosting double layer cakes. Maybe next time.




We dug into the cake and it was delicious.

Click here for the recipe I used to make the pumpkin spice latte (note, I make my latte unsweetened vanilla almond milk).

Click here for the carrot cake recipe.

Disclosure: this post was sponsored by Lavazza and is a part of an annual Lavazza Passionista partnership I have with them. All opinions are my own.



I’ve been in a bit of denial that summer is just days away from being over. Fall is just around the corner, but it’s still in the 80’s here in Minnesota. And that to me still screams summer. Don’t get me wrong, I love fall. It’s probably my favorite season. So I am taking the approach of savoring the last gorgeous days of summer while anticipating fall.

I’ve partnered with Blue Bunny to help spread the word of their Final Cone-Down contest, which is all about savoring summer to the very last cone. Now this is something my three year old can get really excited about. When she woke up from her nap  on Sunday (yes, my 3.5 year old still naps! Such a beautiful thing) she came downstairs to see an ice cream table set up and the promise of an ice cream cone with gold sprinkles.

For those of you that follow me on Instagram, you know that my daughter Juliet is an ice cream fanatic. I supposed most 3 year olds are. If it were up to her she would eat ice cream for breakfast, lunch, and dinner. And while I do sometimes let her over-indulge I don’t quite let her enjoy her favorite treat that much.

This partnership was a perfect match and made my daughter a very happy little girl.

IMG_5843Because every little girls wants sprinkles on top of their ice cream cone. Besides sprinkles, Juliet is a purist when it comes to ice cream. She loves vanilla and strawberry best. 


I invited my family over on Sunday afternoon to savor these last summer days and enjoy an ice cream buffet.

It included:

Gingersnap pumpkin spice ice cream sandwiches. What? Yes. You heard that correctly. Recipe below.

Pumpkin spice shakes

Pumpkin spice affogato

Mini apple pies with a scoop of pumpkin spice ice cream

Pumpkin coffee cake with streusel topping and a maple vanilla glaze  

Vanilla ice cream cones with gold sprinkles

It was all quite indulgent and delicious. Pumpkin spice ice cream!!! So easy to make using a really good vanilla ice cream.

One thing I learned the hard way, photographing ice cream is not easy! It melts. Like really fast.

My approach to most dessert tables is a mix of store-bought and homemade elements. Because I’m a working mom of two and I’m busy. I don’t have time to make everything homemade. Incorporating both is a good balance I think.

The star of the dessert table, and the base of most of the desserts was the pumpkin spice ice cream. The recipe is below and is super easy and super delicious. You know you all have cans of pumpkin in your pantry, here is another way to put it to good use that doesn’t include baking.

IMG_5814A pumpkin spice shake. Easy peasy. All you need is vanilla ice cream, pumpkin spice (if you don’t have it you can use cinnamon) and canned pumpkin puree. Recipe at bottom of the post. 

IMG_5796For you coffee lovers. A scoop of pumpkin spice ice cream with hot, steaming coffee poured on top. 



IMG_5773Super easy gingersnap pumpkin ice cream sandwiches. Made with store-bought cookies. 

IMG_5855She was so patient as I made her wait to eat her cone while I took photos! 

IMG_5862Until September 22nd you can participate in the Blue Bunny Final Cone-Down to win prizes like personal electronics and other gear. Entering to win is super easy. Just take a photo enjoying the last days of summer and share it on Instagram or Twitter with the hashtags #FinalConeDown and #BlueBunnyWinBig. Full details are available on the contest page.  

And the fun doesn’t stop here. I’m giving away 5 vouchers for Blue Bunny ice cream. Because everyone needs 5 quarts of ice cream in their freezer, am I right?

To enter simply leave a comment below with how you’re savoring these last days of summer. Be sure to leave your email address. Eligible to US residents only. Contest will end at midnight on 9/22/15.

Disclosure: this post was sponsored by Blue Bunny. As always, all opinions are my own. 

5.0 from 2 reviews
pumpkin spice vanilla ice cream
  • 1.75 quart of blue bunny premium vanilla ice cream
  • 1 cup canned pumpkin puree
  • 1 teaspoon pumpkin spice
  1. Put all ingredients in a blender and blend until incorporated.
  2. Scoop into a cup for malts.
  3. Add between two cookies for a sandwich.
  4. Add coffee to a scoop in a mug for an affogato.
  5. Serve on top of apple pie.
  6. Serve immediately.




Often times on a weekend morning you can find me making a quiche or egg bake or egg casserole. Glass pie plate, eggs, milk (or better yet cream) and cheese. 45 minutes later and I serve up a savory, delicious breakfast that fuels me (and my family) for the day. And usually on the weekends I need a hearty meal to start the day. Because I need to be on my A-game. I’ve got a whole day ahead with two little girls. And probably not a lot of sleep. So I need a good meal, like this sausage and egg casserole loaded with veggies. And coffee. Obvi. Lots of coffee.

This is my third post in my partnership with Lavazza coffee. Over the past 6 months my husband and I have not drank any other coffee at home. We’ve been spoiled. And I can honestly say we’re obsessed. Especially Erik, which is funny because he never used to be a huge coffee drinker. He’d drink it out of necessity but never for the pure and simple pleasure coffee brings. But since we’ve had Lavazza he is the first one to head downstairs in the morning and brews a big batch for us. By the time I head down with the kiddos he’s on his second cup. He loves it. The flavor is great and since we switched from using our one cup coffee maker to a slow drip machine, it tastes even better.

quich 4

This month, Lavazza is the official coffee of tennis lovers. They are an official promotional partner and exclusive coffee of the US Open Tennis Championship. I’m not actually a huge fan of tennis. Let’s face it. I don’t really exercise much these days (does carrying around a 3 year old and a baby count?). But if you’re a big fan, you can enter to win a trip to the Men’s Final at the US Open.

And while I don’t play tennis or even regularly exercise, I still need to eat healthy and fuel up for what is typically a busy day with two little kiddos. So I created this recipe with that in mind. It’s loaded with mushrooms, spinach, and broccoli…plus sausage and cheese to give it a savory, salty kick and of course bread, which is a staple for an egg casserole. To keep it on the healthy side I used multi-grain bread and swapped out heavy cream (which I usually use in my egg bakes) for milk.


quiche 2

Juliet liked this a lot. And I am bringing leftovers to work for breakfast. Because I need to be on my A-Game on Monday mornings at work, too!

Don’t forget to serve this egg casserole with a big ol’ mug of Lavazza coffee. Because who can be on their A-Game without coffee?!

Be sure to check out Lavazza coffee, you can purchase it online or at select retail locations. You can also follow Lavazza on Facebook, Twitter, Instagram.

broccoli, cheddar, and sausage egg casserole
  • 7 eggs
  • 1 cup milk
  • 1 cup frozen broccoli, thawed
  • 1 cup fresh spinach
  • 1 cup fresh mushrooms, chopped
  • 1 package ground breakfast sausage (I like Jimmy Deans natural)
  • 1 cup shredded cheddar
  • 4 slices of bread (I used whole wheat)
  • Pepper
  1. Preheat oven to 350 degrees
  2. Brown the breakfast sausage in a large skillet until fully cooked
  3. Add the mushrooms and spinach and cook for about 4 minutes
  4. Drain the excess liquid from the pan and set aside to cool to room temperature
  5. Slice the bread into cubes and add to a large bowl
  6. In a separate mixing bowl, add the eggs, milk and about a ½ teaspoon of pepper. Mix well
  7. Add the egg and milk mixture to the to the bread. Add the cooled sausage and veggie mixture and combine everything thoroughly
  8. Add in the cheese and broccoli and stir to combine
  9. Spray a pie dish with cooking spray and add the egg/sausage/veggie mixture.
  10. Place in oven for about 45 minutes. Begin checking at about 35 minutes and check every 5 minutes until top is lightly browned and center is firm to the touch.
  11. Let cool for 10 minutes.
  12. Optional: top with hot sauce

Disclosure: this post was sponsored by Lavazza and is a part of an annual Lavazza Passionista partnership I have with them. All opinions are my own.


6 months

Rosie girl 6 months

I’m so behind. No big surprise. So I thought I’d do a double posts that captures all things sweet Rosie as she is now 7 months now. So many milestones have occurred, so many smiles and giggles and so, so much joy.

Here is a rundown of all the exciting milestones over the past couple of months:

We started solids a little before Rosie turned 6 months. I wasn’t in a big hurry to start but she seemed very interested and ready to give some food a try. We have been doing it very slow and with no real plan. We’re doing a bit of homemade purees (can I get a hell yeah for my BlendTec?!) as well as Baby Led Weaning approach where we basically just put soft slices of food on her high chair and let her give them a try. The very first food Rosie tried with a mango slice. She was sitting on my lap and basically reached for it, so I let her suck on it. She seemed to like it. Since then she’s has many different fruits and veggies and a little oatmeal cereal. She eat bananas and strawberries and basically just squishes them in her sweet chubby hands and then brings them to her mouth and chews a bit. Sometimes she’ll hold onto a whole strawberry and take bites until it’s gone. On those strawberry days here little hands smell sweet after, sort of like cotton candy. The last time I noticed this and was kissing her hands over and over I thought to myself, I need to remember this. Here is a list of all the foods Rosie has had in the past month:

Oatmeal cereal
Sweet potatoes

At 5 months and 2 weeks Rosie rolled over for the very first time. I don’t know if this is later than average but Juliet rolled over sooner I think. And then about a month later she began rolling front to back and vice versa. And now she rolls all over the room. She can move fast too. So for now, her mode of  mobility is rolling but I doubt it will be too long before she’s scooting and then crawling.

6 months 3

Rosie girl 6 months

Two days after Rosie turned 6 months (on July 12th), she started sitting up. One day she couldn’t sit and then the next she could. This was a bit earlier than Juliet but maybe only by a week or two. Chubby, sitting Rosie is just about one of the cutest things ever.

At 6.5 months Rosie went swimming for the first time. Wow did she love it. We were in North Dakota for Erik’s family reunion and we took the girls to the public pool because it was hot hot hot for a few days. Rosie absolutely loved the water (so does her big sister) and we had a blast splashing around. Unfortunately, shortly after we got home from North Dakota Rosie got hand, foot and mouth, presumably from the pool. EW. Luckily, she only had a mild fever for a few days and on the third day we took her to the doctor and they saw blisters on her tonsils. My poor babe. Luckily she had it very mildly and was pretty much better after day 4.

6 months 2

Rosie girl 6 months

Rosie babbles all the time and I think she’s said dadadada but she isn’t making any associations yet. I doubt it will be long. I can tell she’s smart like her sister.

When Juliet turned 7 months a couple weeks ago, we decided it’s time to transition her from bedsharing to the crib. I was dreading it, but very surprisingly the transition went well the first week. She woke up a few times each night, but after nursing quick she would go right back to sleep. Then abruptly, Rosie decided she didn’t want anything to do with the crib and the next week was terrible. She was waking up 5-10 times a night before I was just so exhausted I gave up and brought her into bed with us. So I know the inconsistently is terrible when it comes to bedtime routines. I really love bedsharing so I’m second guessing if putting her in the crib at night is right for us…we will continue to figure it out. In the meantime, I am sleep deprived. Like really really tired pretty much all the time. Last week at work was especially hard…sitting in meetings and forcing myself to concentrate meanwhile wondering if I was losing my mind from the lack of sleep. It’s been a bit better the past couple days. But regardless, the struggle at bedtime coupled with trying to go to bed at a decent times leaves me with absolutely no time for myself or time with Erik. Like none. I know it’s a phase so I try not to dwell too much because I know how quickly this sweet girl of mine is going to be a toddler. And I’m not ready for that. At all. Right now she is just this beautiful, chubby, sweet and happy baby. I am so, so in love with her. When I wake in the morning I pick her up and revel that it seems that she literally grew overnight. She’s getting so big that when she nurses I feel like she’s splayed so long across me. I remember when just a few short months ago she was a teeny tiny newborn that bit right on my chest.

Rosie still loves breastfeeding and it is our special time to connect after a long day a part. It’s our time together each weekend…like 10 times a day. I let her nurse and nurse and nurse and then nurse some more. During the day. At night. Anytime she wants. We love it. It’s such a special bond and I won’t be surprised when she’s 2 and still nursing. Especially if she is my last baby. But that’s still a debate that Erik and I continue to have.

7 months 3

7 months

Rosie girl 7 months

But when it comes to Rosie, I can’t even explain the immense joy she brings me simply by being Rosie. She is so damn happy, that girl. She is smiling almost 99% of the time. And often it’s a huge open-mouthed smile. Being around her just makes you feel happy. I know Erik feels it to. Juliet was such a sweet baby too, but she was nowhere near as smiley as Rosie. I can’t get enough. I just want to eat her up. Her sweet, chunky writs, her downy hair. Sigh. She is amazing.

7 months 2

Rosie girl 7 months

Happy 6 and 7 months my darling Rosie-girl.