I'm exhausted. No...really....really exhausted. This weekend has been a crazy fueled mishmash of food prep (for Mouse), shopping (for us all), laundry (piles and piles and piles), cleaning (he got sweet potatoes caked where??), and desperately trying to get caught up on some office work. Hello!! It's budget season you know and as the Controller, it's the 2nd busiest time of year for me. And to top it all off, Mr. Mouse had a train show today so he wasn't home at all today.
Somewhere around 5pm today, Mouse hit his "end." You mommies know what I mean. Nine months old, doesn't want to play, doesn't want to eat, doesn't want to be held, doesn't want to be put down, tired tired tired, doesn't want to sleep. You know...the END. So, I pulled out my last tried a true trick. My hair.
See, I have reasonably long curly hair which I most often wear up. But Mouse loves it. He loves it when I put it down and he can pull on it and touch it. One of our all time favorite games is that we sit forehead to forehead and I flip my hair up over both our heads and tickle his face and neck with my hair. Yes, I know, it's weird. Couldn't even tell you when I first did it, but it's been one of the few things that can stop his "end" from becoming a full blown meltdown.
So around 5pm today, we're sitting on the living room floor. Only 1/2 of the laundry was done, haven't touched dinner, only got about 2 hours of office work in when I really needed 6. But here I am, forehead to forehead with my 9 month old with the world darkened because we're both now hidden by my dark hair. He's giggling as I'm tickling him and he's getting spit all over my hair because he has 2 teeth coming in and is a drool machine. He lets me cuddle on him now, he's tired and though he's never been a cuddling type of baby (who would have figured) he is now because he's happy and tired.
At that moment I really understood what I've heard others say about the love you feel for your child is like no other. I get it now. I get that every fiber of my being wants and WILL protect his body and spirit. I get a love so fierce that it's frightening.
I married late. I was 40 when Mr. Mouse & I tied the knot...first and only marriage for us both. Thus when we were blessed with Mouse, it was humbling and awe inspiring to us both. Before that, when I was in my 20's and 30's and all my friends were having their children I thought I knew about this kind of love. But I didn't. I had the first spark of it when Mouse was born and since that moment it's been slowly enveloping me. But not until today, did I really REALLY get it.
Sunday, October 30, 2011
Wednesday, October 19, 2011
Almost Wordless Wednesday - Playing in the leaves!
Fall in West Michigan means crispy air, lots of leaves and enjoying the last few days of comfortable outside weather before winter hits and the accompanying many feet of snow. Mouse got to play in the leaves for the first time!
Okay, fun to look at and touch, but how do they taste?
Okay, fun to look at and touch, but how do they taste?
Thursday, October 13, 2011
Herb Crusted Pork Tenderloin - Recipe
It's no secret that I want to be Paula Deen when I grow up. I had the extreme honor of meeting this wonderfully sweet, talented and just plain funny lady in 2008. So today I'd like to share with you one of her delicious and EASY recipes.
Prep Time: 15 Min. (I LOVE THIS!)
Cooking Time: 1 Hr. 45 Min. (approx. based on size of your roast)
Sit Time: 20 Min.
Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. (I spray the rack with Pam first to help with clean up.) Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Make sure you get the sides as well.
Here's mine ready to go in the oven.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Here's my roast fresh from the oven.
A couple more comments. Yes the temp seems high, but trust the recipe. This allows you to roast without pre-searing the meat. Do not overcook! This will cause pork roast to be far too dry. Equip your kitchen with a meat thermometer and pull the roast at an internal 155 as directed. Finally, be sure to let the meat sit the 20 minutes as stated. This allows it to continue cooking slightly but also seals in the juices. Too often folks take roasts from the oven and cut right away. This is a huge roast no no!
And voila! Cut and ready to enjoy. You'll find this roast to me extremely flavorful, moist and easy to compliment with a variety of sides.
The evening I cooked this for dinner, I had a neighbor stop by the door to drop something off. He paid me a lovely compliment asking what was cooking because it smelled delicious!
Prep Time: 15 Min. (I LOVE THIS!)
Cooking Time: 1 Hr. 45 Min. (approx. based on size of your roast)
Sit Time: 20 Min.
Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. (I spray the rack with Pam first to help with clean up.) Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Make sure you get the sides as well.
Here's mine ready to go in the oven.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Here's my roast fresh from the oven.
A couple more comments. Yes the temp seems high, but trust the recipe. This allows you to roast without pre-searing the meat. Do not overcook! This will cause pork roast to be far too dry. Equip your kitchen with a meat thermometer and pull the roast at an internal 155 as directed. Finally, be sure to let the meat sit the 20 minutes as stated. This allows it to continue cooking slightly but also seals in the juices. Too often folks take roasts from the oven and cut right away. This is a huge roast no no!
And voila! Cut and ready to enjoy. You'll find this roast to me extremely flavorful, moist and easy to compliment with a variety of sides.
The evening I cooked this for dinner, I had a neighbor stop by the door to drop something off. He paid me a lovely compliment asking what was cooking because it smelled delicious!
Wednesday, October 12, 2011
Almost Wordless Wednesday - First Fair!
The Brouse House folks got to enjoy Mouse's first County Fair. He was so curious to look at all the animals (we walked through many of the barns). So much so that we had to switch carriers from our rear facing Ergo to our front facing MacClaren. Mouse just HAS to see everything and is happiest facing the world! I wish I hadn't messed up with the camera in the newborn animal barn because seeing him checking out the baby piglets (one of the 4H kids held one of the piglets in Mouse's lap letting him pet and touch the piglet) was just too adorable. Here's Mouse checking out the bunnies. Was just a special day all around!
Wednesday, October 5, 2011
Saturday, October 1, 2011
VTech Peek At Me Bunny Giveaway at Being Alison
One thing I love about the world of blogs is all the GREAT giveaways. Not only is it helping my family save money by winning toys and gifts instead of buying, it also a way for me to be introduced to all sorts of new products and toys.
The first time I saw the VTech Peek At Me Bunny, I fell in love with it!
Right now, one of my favorite blogs, Being Alison, is hosting a giveaway for this great toy. Check it out! Being Alison VTech Bunny Giveaway
While you're at it, check out some of the other great infant and toddler toys offered by VTech. VTech Infant Toys
The first time I saw the VTech Peek At Me Bunny, I fell in love with it!
Right now, one of my favorite blogs, Being Alison, is hosting a giveaway for this great toy. Check it out! Being Alison VTech Bunny Giveaway
While you're at it, check out some of the other great infant and toddler toys offered by VTech. VTech Infant Toys
Friday, September 23, 2011
The Hunger Games - Review
The Hunger Games by Suzanne CollinsMy rating: 3 of 5 stars
The premise is simple. At some point in the future, after almost obliterating ourselves the USA emerges as Panem. Panem is comprised of the ruling Capitol and 12 districts. Each year the Hunger Games are held for as a reminder to the districts and as entertainment for the Capitol. The players are chosen from the children from the districts, two from each, boy & girl, and the games are to the death. Only one victor shall prevail.
From the beginning I just couldn't shake the feeling that I've read bits of this story before. Take Shirley Jackson's Lottery, add to it Stephen King's The Long Walk, sprinkle with a dab of The Running Man (King again) and voila! The real problem I intellectually had was that the three stories I just mentioned were just hands down better than The Hunger Games. Now don't get me wrong. This is indeed a serviceable and enjoyable read, sure to be a revelation to young adults who've not read the stories I mentioned previously. There are certainly elements of the Game which are unique, frightening and compelling to Collins.
The story is told well, the characters are rather hollow though and sadly, the stay rather hollow through the rest of the trilogy. While I could review all 3 of the books separately, I won't. Hunger Games actually would have been better as a stand alone book. I have a perverse love of stories that don't wrap neatly up in a little bow as it allows my imagination to take over and spend time on what ifs. The other 2 in the trilogy are again serviceable but I can't say I was surprised by much in the plot "twists." Nor are could they be considered stand alone reads. I was further disappointed in Collins' choice to kill off the ones who had obvious targets on their back from the get go.
In the end,I'll have to settle on a 3 star rating (yes, I know that will make me unpopular). For the record, during the time it's taken me to type this, I've vacillated between 3 and 4 stars, but in the end will have to go with 3. I'll end with advice to read the other stories I mentioned in this review; particularly Jackson's Lottery and King's The Long Walk.
View all my reviews
Tuesday, September 13, 2011
Little People Zoo Sounds Giveaway
One of my favorite bloggers, Felicia at Go Graham Go is hosting a wonderful giveaway sponsored by Fisher Price for Little People Zoo Sounds. Be sure to check out the review and enter the giveaway . Giveaway ends 9/27.
Monday, September 12, 2011
My Review of TUGBOAT TOY
Originally submitted at UncommonGoods
Get ready for some splashing good fun in the bath or the pool with this trusty tugboat. She floats just fine, but she's always ready to take on water with the help of the handy scoop-and-pour spout on her bow. Made from 100% recycled plastic milk jugs. No BPA, PVC, phthalates or external coati...
Tugboat = Tub Fun!
By Brouse House Mouse from Three Rivers, MI on 9/12/2011
Pros: Durable, Well Constructed, Easy to Control
Best Uses: Young Children
Describe Yourself: First Time Parent
Was this a gift?: No
Our son (8 mos) just transitioned from his wash pod to the big tub and this is one of his first tub toys! It's perfect for rinsing his head/hair and he has already started pushing it around the water himself. We're firm believers that well made, simple toys are the best! This is both and sure to be a tub favorite for a long time.
(legalese)
Monday, September 5, 2011
Peachy Monday - Recipes included!
Saturday, we stopped at our little farm market to see what my favorite Amish sellers had. We are so lucky to be surrounded by farms (Amish & Non-Amish) thus this time of year is filled with wonderful local produce. Since Mouse (7.5 months old now) has started on "solid" food, I've been making everything he eats. Two reasons for that: 1) It's simply cheaper. Getting produce directly from farmers is cheap and we are friends with several farmers who simply just give us produce out of friendship. 2) I know exactly what goes into the food. It's the fruit, the vegetable and, if needed, water.
I was thrilled to see one of my favorite vendors at the farm market had fresh peaches. Don't let anyone tell you differently, fruit and vegetable DO taste better the fresher they are from the vine/tree/plant. And the peaches I bought were picked that morning. We also got some snap beans (aka green beans), peppers and eggs.
But today was all about peaches! I made Mouse some peach puree and Mr. Mouse & I a peach crisp.
Peach Puree Baby Food
* Wash Peaches
* Cut peaches in 1/2 and pop out pits
* Place cut side down in glass baking pan (I used 2 8X13 pans. I suppose you could use metal, but I've always used glass) & add water to cover peaches by about 1/2 inch or just over. (Err on the side of extra water rather than too little)
* Place pans in 400 degree oven for about 20-30 minutes. More important than time though, is that the skin should start to wrinkle slightly. When that happens, pull them from the oven. Don't cook too long though because you'll evaporate your water and burn them.
* Pull peaches from pan (reserve excess water in measuring cup) and place on chopping board.
* Cut peach halves in half again. Peel skin from peach quarters. Use a small sharp knife if needed, but skin should really just peel off.
* Put skinless peach quarters into blender and puree. If needed thin with reserved excess water. Although I've never had to do that.
* Pour peach puree into clean ice cube trays. Cover trays with plastic wrap, gently pressing plastic down so it touches the puree. (This helps retard formation of ice crystals on the top of the peach puree cubes when they freeze.)
* Freeze over night. Then pop from the ice trays (can run warm water over bottom of trays if you need help releasing the cubes) and store in labeled freezer bags.
* Pop out cubes as needed; thaw & watch your baby's face light up when they taste peaches for the first time!
Now for the grown ups...try this recipe.
Peach Crisp
Ingredients:
2 - 2.5 lbs of the freshest peaches you can find!
1/2 cup sugar
3 TBLS Flour
Topping:
1/2 cup (1 stick) softened butter
1 cup flour
1 cup sugar
1/4 tsp salt
2 tsp cinnamon
Dash of nutmeg (optional)
Preparing peaches:
* Wash the peaches
* Bring a saucepan of water to boil on the stove
* Fill a clean sink or large bowl with very cold water
* Place peaches one or two at a time in the boiling water and boil for 30-45 SECONDS
* With slotted spoon, transfer peaches from boiling water to cold water-let them sit in the cold water for a couple minutes then transfer them to your work surface-repeat until all peaches are processed
* Cut peaches in 1/2 and remove pits.
* Peal skin from peaches using a small sharp knife if needed.
* Slice peaches and put into a bowl
* Add 1/2 cup sugar & 3 TBLS flour to peach slices and toss or stir till coated.
* Place peaches into an 8 X 8 baking pan (butter the pan if using a metal pan)
Prepare topping:
* Slice up softened butter
* Combine flour, sugar salt & cinnamon in separate bowl
* Cut flour mixture into the butter using pastry cutter or fork until mixture resembles course meal. (OK...I admit that I put the butter into my Kitchen Aid Stand mixer, put everything else in on top and let the mixer do the work.)
* Cover peaches with topping and toss a dash of nutmeg on top.
* Bake at 375 degrees for about 45-50 minutes.
If you want truly country style (per Mr. Mouse), serve warm with covered with a generous helping of cold cream.
Enjoy!
I was thrilled to see one of my favorite vendors at the farm market had fresh peaches. Don't let anyone tell you differently, fruit and vegetable DO taste better the fresher they are from the vine/tree/plant. And the peaches I bought were picked that morning. We also got some snap beans (aka green beans), peppers and eggs.
But today was all about peaches! I made Mouse some peach puree and Mr. Mouse & I a peach crisp.
Peach Puree Baby Food
* Wash Peaches
* Cut peaches in 1/2 and pop out pits
* Place cut side down in glass baking pan (I used 2 8X13 pans. I suppose you could use metal, but I've always used glass) & add water to cover peaches by about 1/2 inch or just over. (Err on the side of extra water rather than too little)
* Place pans in 400 degree oven for about 20-30 minutes. More important than time though, is that the skin should start to wrinkle slightly. When that happens, pull them from the oven. Don't cook too long though because you'll evaporate your water and burn them.
* Pull peaches from pan (reserve excess water in measuring cup) and place on chopping board.
* Cut peach halves in half again. Peel skin from peach quarters. Use a small sharp knife if needed, but skin should really just peel off.
* Put skinless peach quarters into blender and puree. If needed thin with reserved excess water. Although I've never had to do that.
* Pour peach puree into clean ice cube trays. Cover trays with plastic wrap, gently pressing plastic down so it touches the puree. (This helps retard formation of ice crystals on the top of the peach puree cubes when they freeze.)
* Freeze over night. Then pop from the ice trays (can run warm water over bottom of trays if you need help releasing the cubes) and store in labeled freezer bags.
* Pop out cubes as needed; thaw & watch your baby's face light up when they taste peaches for the first time!
Now for the grown ups...try this recipe.
Peach Crisp
Ingredients:
2 - 2.5 lbs of the freshest peaches you can find!
1/2 cup sugar
3 TBLS Flour
Topping:
1/2 cup (1 stick) softened butter
1 cup flour
1 cup sugar
1/4 tsp salt
2 tsp cinnamon
Dash of nutmeg (optional)
Preparing peaches:
* Wash the peaches
* Bring a saucepan of water to boil on the stove
* Fill a clean sink or large bowl with very cold water
* Place peaches one or two at a time in the boiling water and boil for 30-45 SECONDS
* With slotted spoon, transfer peaches from boiling water to cold water-let them sit in the cold water for a couple minutes then transfer them to your work surface-repeat until all peaches are processed
* Cut peaches in 1/2 and remove pits.
* Peal skin from peaches using a small sharp knife if needed.
* Slice peaches and put into a bowl
* Add 1/2 cup sugar & 3 TBLS flour to peach slices and toss or stir till coated.
* Place peaches into an 8 X 8 baking pan (butter the pan if using a metal pan)
Prepare topping:
* Slice up softened butter
* Combine flour, sugar salt & cinnamon in separate bowl
* Cut flour mixture into the butter using pastry cutter or fork until mixture resembles course meal. (OK...I admit that I put the butter into my Kitchen Aid Stand mixer, put everything else in on top and let the mixer do the work.)
* Cover peaches with topping and toss a dash of nutmeg on top.
* Bake at 375 degrees for about 45-50 minutes.
If you want truly country style (per Mr. Mouse), serve warm with covered with a generous helping of cold cream.
Enjoy!
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