As of today, Evie is two weeks old. I am amazed by how quickly she has grown and changed already, as evidenced by some of the clothes that we attempted to dress her up in while at the hospital, only to find that they hung loosely from her. Now, the sleeves are already too short! I have only left the house to go to the Dr. and once to the grocery store, which is pretty impressive for someone who can’t typically hold still in one place for more than 45 minutes. Which means.. I spend most of my day camped out on the couch.
We convinced Comcast to give us Showtime for free (don’t ask me how that happened- the hub did that) so I’m planning on watching Homeland Season 2 before Season 3 rolls out. This is on top of already having Cable, DVR, Apple TV and Netflix, so really….there is a lot of TV happening at our house. During her night feedings, I whip out my kindle (I have been reading Jodi Picoult’s “The Storyteller”), and my iPhone usually goes dead around noon each day because I use it so much to take pictures, time feedings, and check my email over and over again (though I don’t respond that quickly).
Evie also got to meet her Granddad for the first time earlier this week. My parents had scheduled a stop in Atlanta on their way home from their cross-country trip with friends. What we didn’t schedule was that their grandchild would be waiting for them when they arrived, yet here she was! They arrived around 11pm at night, so I brought down a sleepy and bundled Evie to meet her Granddad (and he was afraid to hold her- why are men so afraid to hold babies?), but his smile went from ear to ear and he giggled like a little girl as he examined her features and looked for resemblances, mostly of himself in her.
I went to bed the next night after we had passed Evie around for evening snuggles with all of her family members and told Ryan how bizarre it was for Evie to be held by my parents, and soon, by his. She will get to meet all four grandparents, something that I never had the chance to do since three had passed away before I was born and my Granddad lived in South Africa, so as you can imagine, visits were few and far between. What a blessing it is that Evie will get to know her grandparents. Definitely a new norm for my family!
So after what has seemed like a long hiatus, I have attempted to return to the kitchen during my afternoon in order to peel myself away from daytime TV and actually accomplish something outside of keeping a fellow human alive and myself fed (which between the two, takes up 95% of the day!) Baby stalkers: scroll down for more photos of Evie.
The appetite is back in full force, and now, I don’t have pregnancy to blame for my poor eating habits. I stepped into the kitchen in order to prepare a more nutritious afternoon snack than the handful of tortilla chips or oatmeal chocolate chip cookies that I have been reaching for recently. And I have always loved morning glory muffins from the coffee shop when I can get my hands on them, so I decided to make something similar, yet simpler: the bread form rather than the muffins.
I found this recipe on the King Arthur Flour website, but tweaked it a bit according to what I had in my kitchen. (No more going to the grocery store every other day for me.) In fact, I still can’t drive, so I am really learning to use what is in the house, which will be a nice lesson to finally learn after all these years. I am also learning to identify and date all foods in my freezer because they are piling up, and I plan to actually eat them one day!
Morning Glory Tea Bread: (adapted from King Arthur Flour)
2 cups whole wheat flour
1 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp vanilla extract
1 cup grated carrots (because that’s all I had!)
1 grated apple (I kept the peel on for extra nutrition)
1/2 cup craisins
1/2 cup pecans
1/2 cup shredded coconut
2/3 cup canola oil
Combine the flour, sugar, baking soda, spices, and salt and mix thoroughly. Combine the wet ingredients in a separate bowl. Add the carrots, apples, craisins, coconut and pecans to the wet ingredients and slowly incorporate into the dry ingredients. Pour into a bundt pan (or bread/muffin pan). Bake at 375 for 25-30* minutes. *Times will vary depending on the pan you use, so keep your eye on it!
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