We have a bedtime ritual and getting her to sleep is rarely a problem. However, Izzy still wakes frequently throughout the night. We get up and check on her each time. Most times when we get to her we find that she is hot, cold, teething or gassy. Sometimes I think she has nightmares.
I’ve had people suggest that we let her cry it out, but that solution just isn’t for us. Babies cry for a reason and I don’t believe it’s manipulation. If she’s not hungry, dirty or hurt, maybe she is just plain lonely. Nothing wrong with that; I’ll keep her company. If I told Mitch I was lonely and he responded by walking out, I’d probably cry harder too.
I’ve read a lot of articles speaking against the cry it out method, and found another really good one tonight.
In summary:
1. CIO can cause harmful changes to babies’ brains
2. CIO can result in decreased intellectual, emotional and social development
3. CIO can result in a detached baby
4. CIO is harmful to the parent-child relationship
5. CIO can make children insecure
6. CIO often doesn’t work at all
7. Even if CIO does “work”, parents often have to do it over and over again
8. CIO is disrespectful of my child’s needs
9. Deep sleep from CIO is often a result of trauma
10. Our world needs more love
I would love to have eight uninterrupted hours of sleep. One of these days I will. Today is not that day.
I do take pleasure in knowing that Izzy is the most outgoing, charasmatic and empathetic kid I have ever met. I believe she has those qualities because she is secure in the fact that she will be cared for by Mitch or myself. A few hours sleep is a small price to pay for that.
* 2 cups sugar
* 2 cups canned pumpkin
* 1/2 cup canola oil
* 1/2 cup fat-free vanilla pudding
* 4 large egg whites
* 3 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1 1/4 teaspoons salt
* 1 teaspoon baking soda
* 1 cup semisweet chocolate chips
* Cooking spray
Preparation
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
From Cooking Light.
ohmygodohmygodohmygod! This sounds heavenly. I am so excited for fall and baking and yummy food.
* 1 cup old fashioned oats, not quick cook
* 1 Tbs whole flax seeds, optional
* 2 1/2 Tbs brown sugar, packed
* 1/2 tsp cinnamon
* 1/4 tsp allspice
* 1/8 tsp nutmeg
* 1/2 tsp lemon zest
* 1/4 tsp salt
* 1/2 tsp vanilla
* 2 tsp butter, softened
* 3/4 cup pumpkin puree
* 3/4 cup milk
Topping:
* 1/4 cup pecans, chopped
* 2 tsp butter, softened
* 1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
I found this recipe from goodLife {eats} in the comments from the author of the previous recipe. Sounds yummy!
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can chicken broth
¼ cup half & half
½ cup sour cream (low-fat or fat free)
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta
In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.
Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.
I found this awesome recipe on mom advice via oh dee doh.
Too bad Mitch HATES creamy sauces. I won’t be able to make this for us. I will make it for Thanksgiving for our feast at Chuck and Mo’s house.
I can’t believe it’s been several weeks since my last post. I think my last entry was written on the day before Isadora started to walk. Now that she’s mobile, I have a heck of a time trying to keep up with her, let alone do something as self-indulgent as write a blog entry.
I’ll try to do better about keeping Kid n Kitties up-to-date. In the meantime, here are some videos for you to enjoy…
It’s amazing to see her walk now. She’s so much more coordinated. I have some more recent video, but haven’t downloaded it of the camera yet.
