Hi, all I am Emily. Louisiana Bride is a lifestyle blog about our adventures, things I love, and the food we eat. Meal Pinning Monday is our weekly post where I share what we're eating with links to recipes to help inspire you to enjoy cooking dinner.
Jeremy is officially off work for the summer, all the praise hands are in order for this! One of the perks of both of us working in the school system is that we all get a few weeks every year that everyone is at home. Even better than that is summer day dates when the kids can go to our beloved sitter and we get to have lunch alone.
With Jeremy putting in application and starting to talk to churches about a ministry position it is not lost on me the time we have together. Once he is no longer a School Psychologist and reaping the benefits of a 10 month job and living the pastoral life that is full time - year round - sometimes longer than 40 hours a week - these weeks of slow summers will vanish. We will suddenly be thrust into the world of what most of American lives in... actual vacation time.
So with this being possibly our last summer like this, I'm soaking it all in.
Elliot has been more than ready to eat table food, but I have been not the best at making 100% baby led weaning style meals all the time. Also... I'm just not as good as cooking earlier. With that, Elliot got Grits & Grillades Sunday night. (mostly butter grits with a touch of the grillades - gotta keep that salt at bay) Y'all, that baby cackled with every bite.
He's passed southern test #1 as a child and adores grits.
In other news Harrison gags every time he touches or watches this child eat. He has no room to complain, he was equally gross.
For lunch this week I stole Harrison's RePlay plates to keep my food separated. Anyone with me on this? In case you're curious, Kodiak Pancakes with Almond Butter (put a dollop in the microwave with a splash of water and it actually turns more sauce like), frozen blueberries, and an 8 minute hard boiled egg.
The 8 minute boil is the best is you like a soft set center. Don't even ask me how many times I made boiled eggs to find my perfect boil time.
Where Harry was the baby I wore constantly, Elliot is in fact not that baby. He's steadly a pound or two ahead of Harrison... more like 2 or 3 really. That combined with what I'm assuming is less than strong core muscles means mama has a back ache when I baby-wear. So stroller baby it is. E doesn't mind though, he likes observing.
No real rhyme or reason for this picture, except this child rarely falls asleep randomly and I had to document it. He must has been exhausted that day.
He's also had a go of the downfalls of chewing your fingernails. He's caused 2 ingrown nails that led to infection and him crying all night. The first was so awful we had to get an antibiotic that on day 7 like clockwork according to Dr. Google showed he was sensitive to sulfa drugs. The child broke out in a completely harmless rash that looked so bad mothers would run screaming.
I finally made a batch of Regina Charboneau's biscuits. I won't lie, I prefer her method and might be more of a biscuit maker now. It actually makes it easier and it makes for great layers. You can find it in all of her cookbooks or in [this New York Times article] from a few years ago. The only problem I ran into was salt. I forgot the salted butter and used unsalted, and you can't buy salted margarine here. I'll have to play with salt amounts and get back with you on it.
Honestly though, if you're in Natchez spend the $25 for her biscuit class. I'd say 95% of this is getting her tips and method down. Method is EVERYTHING with these biscuits.
1. A husband who will eat Chicken Salad Chick with you is worth more than rubies. Proverbs 31.5
2. I am by no mean a hipster coffee house customer. I can't stand that bitter mess for anything. Give me all the syrup and decaf. I don't even care that I'm not cool.
Elliot is on the move lately. He's starting to attempt to get on his knees, but he can get awfully far with his big toes. Army crawler expert level. Don't leave your shoes in the floor though, he wants to chew on them... and he isn't above chewing on them while you wear them.
It's a constant battle.
All the Lafayette Moms ladies went to dinner the other night. It's fun to get out of the house even for a minute. I'm so glad I joined this crew two years ago. Women who you'd never think you could relate to or have such different stories than can become some of the biggest cheerleaders in your life and the biggest prayer warriors. Diversity and all.
Last but not least: is it ever a Saturday morning without everyone piled on the couch?
If you've watch the Weather Channel this weekend you've seen the stalling rain front... yeah, that pushed our camping trip back a week. I will say this though, Oklahoma and Texas have got to get on the Reserve America train. When I had this problem last year it was much easier to change my reservations at campgrounds through that system. Rather than calling in and begging for mercy.
Either way, we are rescheduled. Finger and toes crossed.
Y'all know I love my Smile Brillant Whitening System, and from what I've heard from friends who've used it they did too! I've been on a touch of a whitening break with pregnancy and breastfeeding though.
Sadly I can manual brush myself to death with my favorite whitening toothpaste and it hasn't kept up with my coffee intake.
Who doesn’t get hungry thinking about Mac and Cheese?
It’s always been a favorite in my household. My boys love anything covered in cheese!
I’ve been playing around with a new twist on the all american dish that ups the flavor pallet to the savory classic with a kick of dijon. What’s great about this recipe is that you can cook it in an Instapot Pot, the most popular pressure cooker in the country.
Here’s what you’ll need:
1.5 cups unsalted butter ½ cup yellow onion, diced ½ lb macaroni 2 cups chicken broth ⅓ cup half-and-half ⅓ cup shredded parmesan cheese ½ cup shredded mozzarella cheese 1 cup shredded medium sharp cheddar cheese 1 tablespoon dijon mustard .5 tablespoon ground pepper .5 cup panko bread crumbs
The following recipe will cook 4 servings:
1. Melt the butter in your Instant Pot using the Saute setting. After about 5 minutes, toss in the diced onions. Make sure to gently stir every minute or so and cook until the onions begin to brown. Then add in the macaroni and broth.
2. Put on the Instant Pot lid and set the Pressure Release to Sealing. Hit Cancel to reset the cooking program, then press the Pressure Cook or Manual setting for 6 minutes at high pressure. Keep in mind that your Instant Pot will take about 10 minutes to come up to pressure before the cooking program starts.
3. After the cooking program is completed, move the Pressure Release to Venting. Then open the lid and gradually stir in the three cheese, half-and-half, mustard, and pepper. Give the mac and cheese for about 5 minutes to thicken.
4. Transfer to a oven-safe dish and top it off with a layer of panko bread crumbs and broil for a few minutes before it’s ready to serve.
About the Author: Sarah Jackson is a do-it-all mom who loves making easy, delicious meals for her family. She fell in love with her Instant pot and started blogging on Instapot Life.
Not only does it have all the charm of any southern town you can put next to it, but Natchez holds the spot for the most plantation homes. Thanks mainly to the fact that they were handed over to the Union and not burned down during the Civil War. Why does this matter? Well it makes for a great visit during the cities annual pilgrimage.
Recently we had the chance to get away for one night for our anniversary and decided to stay at our favorite Bed & Breakfast – Twin Oaks.
It's been non stop since school let out, but here's last month's Amazon buys!
Eucerin Q10 Anti Wrinkle Face Cream | I've put off replacing my night cream and finally broke down and purchased one. This is not disappointing, it's everything I love about the dermatologist approved brands with all the anti wrinkle things I love. My skin looks much more hydrated in the morning after I use this.
Teddie Organics Rosehip Seed Face Oil | Oldie but goodie. I've been using this for 2 years and had to repurchase. This is one of the few beauty products that I always keep on hand. I started using it when we were trying to get pregnant with Elliot because I had to quit Retin-A. Rosehip oil has vitamin A in a form that isn't harmful to baby, plus it's incredibly moisturizing. Don't be afraid of face oils, I get breakouts from mineral oil containing products, not this.
English Tea Strainer | That stainless steal french press from a few months back isn't my favorite as far as keeping all the grounds out goes. So coffee meets tea strainer. If you're in the market for one, this fits across all of my mugs as well as my Yeti Rambler 14oz.
Vetinee Women's Overall Shorts | My mother said I looked like Junior High Emily, but these are legit. I did size up, this is that slightly stretchy jean material. I initially ordered the dark because the light wash wasn't in stock but this month I am ordering the light. They're just fun, and probably the only 90's trend I am going to get back on. For size reference (I wear a 00, just kidding, fashion blogger jab) I wear an 8-10 at Old Navy and mediums in everything else. I ordered a large in these for so it would be a touch roomy. No one wants a tight overall.
Sansi Once Piece Rash Guard | Elliot needed a swimsuit since he is too chunky for Harrison's baby swimsuit. This is getting the job done.
TSLA Active Shorts | My biggest issue breastfeeding is that it limits my clothing. My mama hips after two kids weren't getting along with my premama hip sized bike shorts, so I ordered a new pair. This is my way of wearing a dress and being able to pump or nurse without flashing my girl bits to all of America. If you're in the market, this brand is soft, compares well to other leggings I own, and had a pocket for snacks. Just kidding... it's not for snacks but I do put bobby pins in it.
There’s something about teaching that has always struck me as weird. In complete disregard for the fact that we are paid a 9 month salary that’s divided over 12 months and for the hours of roughly 7:30-3:30 (depending on where you work), people think they have to stay late.
There’s no extra pay for staying past clock out time.
In reality, you’re losing something instead of gaining. You’re losing time.
I recently shared my views on being a teacher and mother, over on the Lafayette Mom’s Blog. I’d so love for you to head over there and read all about how I separate work from home (and I'd love it if you left a comment) .
It's the first full week of summer, Harry has VBS & swim lessons & that means easy week night meals with leftovers! Plus, if you follow along on IG I talked about making a few recipes from Regina Charboneau's cookbook Mississippi Current. Next week I'll share the photos and a little review of how it went.
Monday | Sheet Pan Fajitas [a bag of frozen peppers & onions, chicken thighs cut into strips, Against All Grain Fajita Seasoning recipe, sour cream, cheese, avocado, Ole low carb tortillas]