Random Thing I Learned

Since I’m off of work for a while with the baby we’ve been working hard to have a home cooked meal for breakfast through dinner every day. It’s in part due to the fact that I’ve got a ton of time on my hands with a baby who does this ALL day long:

also in part due to having a 3 year old who happens to love to be the chef,

and lastly due to the fact that in our great country of America FMLA is unpaid time off…bboooooooooo America….boooooo. If wanting paid time off to care for my family makes me a socialist then I say just one thing: BRING IT SOCIALISM!

Alright, back on track here. I’ve always wanted to make popovers. They require four simple ingredients and are super delicious. Unfortunately, they require something called a “popover pan”. I mean, honestly, who owns a popover pan?! What even is that? Do you really want to know? Well, okay, this is what it is. Needless to say, I do not own that. What DO I own? A cupcake pan! Austin and I modified a popover recipe to try to accommodate our lack of the main thing necessary to make popovers.

Ingredients:

2 Eggs (room temperature)
1 Cup Flour
1 Cup Milk
1/4 Cup Sugar
1/4 tsp salt
Jam
Powdered Sugar

First, whisk together the eggs. Then, add the flour, milk, sugar, and salt until all ingredients are combined. Be careful not to over mix.

Next, grease a 6 cup cupcake pan with butter. Fill each cup halfway.

Then add 1 tsp of your favorite jam or jelly to each cup.

Finally, top off each cup with more batter until the filling is completely covered.

Bake at 450 degrees for 10 minutes. After 10 minutes reduce the heat to 350 degrees and bake for another 10 minutes. Check that they are browning on top and look perfectly ready to eat!

Top with powdered sugar and serve with breafast.

Yummm…

Alternately, in my quest to eat Nutella with everything possible, you could fill with Nutella instead and have a dessert item. You could also go the savory route and put ham and cheese in the middle. Super yummm!

On January 25, 2012 at 11:41am the Coleman family welcomed baby Emelia Rose to the world.  She weighed 6.9 pounds, and was 19 inches long.

We are happy, daddy is proud,

Austin is in love.

She is so so sweet.  Here are the pictures to prove it!

This is a picture of what I’ve been doing since she got here:

Thank you so much to everyone who has given their well wishes, visited us, called us, and thought of us over the past few days.  We are in total baby bliss!

Hello! The Coleman family had a FABULOUS Saturday morning, how about you?

I’ve been laying around the house for the past few days trying not to have a baby and was in desperate need of leaving to do something cool. You may be wondering why in the world I’m trying NOT to have a baby this close to my due date, and the sad-but-true answer is that I am so type A, and SUCH a planner, that I want to have the baby on the day I have planned to have the baby. Wednesday morning at 11:15am my baby will join the world, and I hope she’s happy to stay put until then.

So anyway…this morning we started the day with a late breakfast at King’s Chef Diner.

This place is Jeremy’s absolute favorite. They specialize in making the world’s largest (possible exaggeration) breakfast plates, topped of with green chili that is made in-house. The chili is so good that it’s sold at Whole Foods stores, and is well worth the $7 per jar price tag. The whole family had happy empty plates at the end of our breakfast.

And then we were off to do some shopping for a birthday party Austin’s going to this afternoon!

Austin was very excited, because downtown + birthday party = POOR RICHARDS!

Yes, I just put a picture of myself on the internet at 9 months, baby due any second, pregnant with no make up on. That. Just. Happened.

Poor Richards sells the best stuff in the world. It’s a locally owned store that has a 4 stores in one theme; used bookstore/awesome random items, coffee shop/wine bar, amazing toy store, hippy pizza place. If you visit Colorado Springs, go here!

The toy store is totally incredible, and stores a ton of things I had growing up.

They have a puppet section:

Where you can buy this funny guy:

and a dress up section among the many other cool things.

We left with an ant farm. A hopeful hit for a 5 year old.

Happy Saturday!

And remember these wise words sprayed onto a local business downtown:

This is probably one of the most random things you will EVER see on this blog.  I don’t know what brought this up, but I started randomly thinking about that one time when I was 6 years old and Elton John and Minnie Mouse teamed up for a music video of epic proportions.  Am I the only one that remembers this?!  Just in case I am, here is that video in all of its gloriousness:

Yep, that just happened.  I actually just wrote a post about Minnie Mouse.

PS – WEIRD COINCIDENCE!  As I was typing this post, this started playing on my tv!

Austin is constantly asking if we can have breakfast for dinner, and I usually cave about once a week because it’s so easy, delicious, and (most of the time) healthy.  Tonight we took a departure from the healthy part in order to get rid of the holiday eggnog.  You see, we’re the kind of family who thinks we like eggnogg, when in all actuality we don’t really like eggnog.  We buy it each holiday season out of some weird feeling of obligation, as if our child and family couldn’t have an authentic Christmas without.  Every year, without fail, the eggnog sits in the fridge until the sell by date and then gets tossed. 

Tonight Chef Austin and I are proud to announce we’ve found a solution for the holiday eggnog!  Acting as Chef Austin’s “Assistant” (per him), here’s what we came up with:

Super Tasty Eggnog French Toast

Ingredients:

1 Loaf of French Bread

4 eggs

1 1/2 Cups Eggnogg

1 tsp Vanilla

1 1/2 Tsp Cinnamon

1 Tsp Pumpkin Pie Spice

1 Tsp Vanilla

First, whisk the eggs until they get lighter in color.

Next, add the rest of the ingredients (complicated, I know).  Whisk it all together.  The mixture shouldn’t be too thick, or lumpy in any way whatsoever.  If you find your mixture feeling too thick just add more eggnog.

Finally, cut up your french loaf and lay slices flat on a greased glass pan.  Pour your mixture over the bread and cook for 25 minutes (or until golden brown on the top) with the oven set to 350 degrees.

While cooking, have your funny little son or daughter stack the ingredients into a super hero tower.  This step will allow you ample time to read the calorie and ingredient list on the eggnog, and then you will realize why we only have eggnog over the holidays.

Enjoy!  We sure did!  Clean plates all around.

Two more weeks til baby (if not an even shorter amount of time).  Nursery tour coming soon!