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Lala's Photo Gallery

These photos were all taken by 3 1/2 year old Shae, enjoy!

BPA-Free sippy cups that are made in the USA!

I finally a BPA-Free sippy cup made in the USA! The cups are made by nalgene and are called Grip-n-Gulp. These cups are spill-proof and odor resistant (I hate the stinky smell that sippy cups can get). The colors are beautiful, Shae got one in pink and Sullivan one in blue.  So far these cups have been fantastic and I am going to be ordering more soon!  I bought mine from reusablebags.com but see that they no longer have them in stock.  You can order the cups directly from nalgene for $9.25 per cup and they offer free shipping on orders over $10.  They are also available on Amazon.com.


From the nalgene website:
We’ve taken on Everest. Now we’re ready for toddlers!


Nalgene containers have stood up to some of the worlds most extreme conditions. Small potatoes compared to small children. The new Nalgene Grip'n Gulp™ is tough enough to survive being thrown form a moving minivan, spill proof enough to compel parents to blame the rug stains on the dog, and odor proof enough to allow leftover milk to go undetected under the couch for months. Most importantly, its a great way for little kids to reach new heights.

Side indents are easy for tiny hands to grasp

Rubberized lid and smooth plastic mouthpiece make drinking comfortable

Superior threading on cup and lid is engineered to prevent spills

Durable Tritan resists odors, stains, and residue

Cup, lid, and removable sipper valve are all top rack dishwasher safe

Lid loop can be clipped to backpack, diaper bag, or stroller

Twelve-ounce cup is compatible with OTG, ATB, and wide-mouth closures

BPA Free

Up to 75% off at Motherhood Maternity and Free Shipping

Motherhood Maternity is holding a summer sale with up to 75% off! Free shipping on orders of $75 or more with code FSMH06.  This deal will be good 7/9 - 7/15.

It has been forever

Sorry it has been forever since I last blogged.  I guess I have just been so caught up in life that I forget to take the time to sit down and type a little for my blog.  We have had a lot going on the past few months with the biggest thing being expecting another baby in January 2011!! The first trimester was rough, I experienced a lot of morning sickness and exhaustion and still of course had to be chasing around my two tiny terrors.  I am now 13 weeks along and finally starting to feel more like myself again! 

Strawberry Cobbler

4-5 cups of fresh sliced strawberries

1/2 cup granulated sugar

2 TBS corn starch

1 1/2 cups all-purpose flour

1/2 cup cup packed light brown sugar

2 tsp baking powder

1/2 tsp salt

6 TBS cold unsalted butter, cubed

3/4 cup heavy cream

vanilla ice cream (optional)

Preheat oven to 350 degrees. Grease a 9 inch square baking pan or casserole dish; set aside.

In a bowl toss together the strawberries, granulated sugar and corn starch; set aside.

In a second bowl whisk together the flour, brown sugar, baking powder,and salt.  Cut in the butter until the mixture resembles coarse crumbs.  Stir in the cream until just combined.

Spread the fruit mixture in the bottom of the prepared pan.  Drop the biscuit batter by spoonfuls on top of the fruit. Bake for 45-55 minutes or until golden brown on top and bubbling.  Let cool for 10 minutes before serving.  I serve with a scoop of vanilla ice cream on top!!

(original cobbler recipe can be found in the Better Homes and Gardens cook book)

Shae really enjoyed helping to make this cobbler.  She loves to help measure the ingrediants, pouring the ingrediants into the bowls and of course helping to stir! I think it is wonderful how much she enjoys cooking already.  My husband and I both love cooking and experimenting with new foods and recipes so this must have rubbed off on her already!

Sullivan prefers to draw :)

Chicken Marsala

My 3 year old daughter Shae just loves to help cook! Last night she helped to make a delicious Chicken Marsala and a Strawberry Cobbler for dessert!

Boneless skinless chicken tenders (I used 7 pieces), or 4 bonless skinless chicken breasts

1/2 cup flour

1/4 tsp salt

1/4 tsp pepper

dash of onion powder

dash of garlic powder

2 TBS cooking oil

2 cloves of garlic -finely chopped

1 cup sliced fresh mushrooms

1/4 cup fresh parsley or 1 TBS parsley flakes

1 bottle of Marsala wine (Yes, I use the entire bottle!)

If using chicken breasts: between sheets of plastic wrap flatten to 1/4" thickness.  I do not flatten if using chicken tenders.  In dish mix flour, salt, pepper, garlic powder and onion powder.

In deep skillet heat oil over med-high heat.  Cook garlic and parsley for 3minutes stirring frequently(do not let garlic burn). Coat chicken in flour mixture, shake off excess flour.  Add chicken to skillet cook for approx 6 minutes on each side. Add mushrooms and wine.  Cover skillet and let cook for approx 20 minutes until chicken is no longer pink.  Cooking time is going to depend on the thickness of the chicken,cooking time may need to be increased.  The wine should cook down into a thick marsala sauce.  ENJOY!

Here is Shae helping to chop mushrooms with her wooden knife :)