On October 19, 2014, Brandon and I welcomed our daughter Madison Grace into our lives. Referred to many times over by our nursing team as “nothing but a peanut,” Miss Maddie weighed 5 pounds, 9 ounces and measured 18 1/2 inches when she was born at 4:41 p.m.
In addition to a full head of hair, Madison has the most kissable cheeks and loves to curl up with her hands near her face – pretty much the position we found her in during every ultrasound.
I’m off to snuggle more with this tiny person who has already stole my heart. I promise to share more soon. In the meantime, thank you for allowing me to share this journey with you and sharing with our excitement!
This recipe from The Wooden Spoon sounds absolutely delicious! Can’t wait to give it a try.
The Wooden Spoon
This is a great simple recipe. Cabbage is a great source of fiber, vitamins C, K and folate. Try these burgers as a school or work lunch. They re-heat and freeze well.
3 cups cabbage
1 cup Loprofin baking mix (or any other baking mix)
2 tbsp Kingsmill egg replacer
1 small onion
2 cloves garlic
2 tsp ground black pepper
1 tsp salt
Vegetable oil for frying
In a food processor mince onion, garlic and raw cabbage until you get smooth fine texture. Transfer minced vegetables into a mixing bowl. Stir in baking mix, egg replacer and salt and pepper. Mix well until you achieve thick dough like consistency. If your cabbage did not give enough juice and mixture seems too dry you may add about one tablespoon of water. Let the mixture rest for about 10min. Spoon the mixture into a frying pan with some hot…
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