Urban Inspiration

Clearly this book at Urban Outfitters is aimed at College Students...

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Start of Fall, Squash & Pumpkins

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Yesterday we got our first acorn squash and I drank my first PSL of the season - fall is here! Here in New England, true fall is cold and rainy, so I am embracing fall while it is still sunny, warm, sweater weather. My husband has been bringing sunflowers home every week for us to enjoy, and I know we will miss all the gorgeous flowers once the seasons truly change. Our fridge is overflowing with veggies right now, despite the fact that I have cooked 3 or 4 nights this week, and eaten a ton of leftovers.  Week 13           Week 14       Week 15       Week 16  Week 17  Week 18 s Beets Cabbage Carrots Celery Eggplant Garlic Head lettuce Kale Melons Onions Peppers Potatoes Sweet corn Tomatoes Yellow squash Zucchini PYO beans PYO flowers PYO herbs PYO peppers PYO tomatoes Beets Baby bok choi Cabbage Carrots Celery Eggplant Garlic Head lettuce Kale Melons Onions Peppers Potatoes Salad turnips Summer squash T...
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Zucchini Bread Summer

I had this memory from previous summers of suffering under the excessive quantity of zucchini and summer squash, so I was surprised when I cooked a simple squash saute and it was AMAZING. This year, to prevent the overwhelm, I found recipes where I could shred and freeze squash in 1 cup portions for zucchini bread or use the blender method. Ingredients 1 cup all-purpose flour 1/2 cup Dutch process cocoa or unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon sea salt 2 large eggs, at room temperature 1/4 cup unsalted butter melted and slightly cooled 1/4 cup canola, vegetable oil, or melted coconut oil 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 1 1/2 cups packed shredded zucchini 1 cup semisweet chocolate chips, divided Instructions Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. In a large bowl, add the eggs, melt...
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Daycare meals in the first 2 years

While it's still fresh on my mind, I wanted to put down some of my thoughts on weaning. The oxford dictionary defines weaning as： “[to] accustom (an infant or other young mammal) to food other than its mother's milk.” Weaning starts with the first introduction of solids, and ends with the last nursing session, so it can be a gradual, multi-year process. A lot of women give a negative connotation to weaning, but I would argue it is just one beautiful transition among many. 4-6 months My husband was home with the baby during most of this time, but when we transitioned to daycare, we sent 4 bottles totaling 15 fl oz of breast milk (3.5 fl oz, 3.5 fl oz, 4 fl oz, & 4 fl oz). The first two weeks, she was only drinking 8-12 fl oz at most as she adjusted to her new environment. 6-8 months We only did 1 meal per day for the first 4-5 weeks, so my little one had that one meal with us at home. The daycare asked for more milk, but I told them I couldn't send more than 15 fl oz. Ar...
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