Search This Blog

Monday, February 27, 2012

Menu for February 26-March 3, 2012

Easy week this week... no appointments, no tests, no procedures-just need to play catch up with household chores, spend some time one on one time with kids, do some homeschooling review with Princess sister, and PT, OT, & ST w/mini-moose.

Some time savers this week will be using noodles or tortillas I made extra of with previous meals to accompany meals further down the week and doing some meal prep the night/day before...


Sunday Feb 26:
  • Breakfast: Toast, fruit slices and keifer smoothies
  • Lunch: Remix homemade *Veggie Pizza and salad
  • Supper:Light snack everyone still full from lunch: Cheese & Crackers w/ steamed veggies
* Veggie Pizza: Zucchini, Yellow Squash, Caramelized Onions, & Crimini Mushrooms sauteed in garlic infused extra virgin olive oil on Herbed Garlic Pizza Crust with homemade cultured Ranch Dressing as sauce.  Side salad: Greens w/ feta cheese, tomatoes, balsamic garlic infused evoo vinaigrette

Monday Feb 27:
  • Breakfast: Cold Cereal w/fruit slices
  • Lunch: Remixed Quinoa with tuna & steamed veggies and fresh pineapple spears
  • Supper: Creamy Bacon Potato Soup using plain keifer in place of heavy cream, side salad, & Toasted Cheddar Cheese Sammy's with homemade Crusty Artisan Bread
  • {B4 Bed time: Make Ahead: Soak Oatmeal for Baked Oatmeal, set up ingredients so next day's breakfast will go smother. Take Chicken out of freezer for Brown Sugar Chicken.}

Tuesday Feb 28:
  • Breakfast: Baked Oatmeal Cake w/Peanut Butter Shakes
  • Lunch: Remix Creamy Bacon Potato Soup- thaw some broccoli and add some cheddar cheese and homemade yogurt for a loaded baked potato soup
  • {Right after breakfast or during mini-moose' nap make noodles for this dish and for later this week- set out to dry [FAR FROM SWIPER-Chica Puppy!!!], and get Chicken ready for supper}
  • Supper: Brown Sugar Chicken W/fake out Lipton Chicken & Noodles and Roasted Asparagus. 
  • Before Bed: Shred Zucchini and make Zucchini cakes, zest & juice lemons & limes that are starting to go bad and freeze zest along w/juice. Chop Nectarines that are on last leg and set up for Smoothie freezer packs. Thaw Yogurt Starter in Fridge.

Wed Feb 29:
  • Breakfast:Poached Eggs on Whole Wheat bagels w/ Zuchinin Patties and Cheddar cheese.
  • Midday: Start Yogurt
  • Lunch: Brown Sugar Chicken Salad on Toasted Bagels and steamed veggie side
  • Supper: Chicken Tortilla Soup W/homemade Tortilla strips and cornbread
Thursday March 1:
  • Breakfast: Baked oatmeal squares fresh fruit and keifer smoothies
  • Lunch: Chicken Tortilla Soup with cornbread
  • Supper: HYU Supper (Hook Yourself Up) -mom's working late night :-)

Friday March 2:
  • Breakfast: Pancakes with fruit cup
  • Lunch:Potato soup with grilled cheese quesadillas
  • Supper: Tuna Fish Casserole with remix noodles made from Fake Out Lipton Chicken & Noodles

Saturday March 3:
  • Breakfast: Breakfast Burritos and Hashbrowns
  • Lunch: Use up whatever soup is left over with grilled cheese sammies
  • Supper: Spaghetti Bolognese with salad greens, Lemon Roasted Asparagus, and Crusty Herbed Italian bread with herbed garlic infused EVOO dipping oil

Easy Soaked Flour Tortillas-

Easy Tortillas (makes 12-14)
Got this recipe from MAHM blogger, easy recipe and soaks the love it, I use this recipe for many things, am finding left overs can be tricky though...

  • 2 cups  Unbleached Flour
  • 3/4 teas. kosher salt
  • 3 Tablespoons EVCO (extra virgin coconut oil), lard, or butter sounds weird but we like the taste of EVCO
  • 1/2 - 3/4 cup cool water
  • 2 teaspoons of acid medium- apple cider vinegar, but lemon juice or even whey would work fine.

Mix flour and salt together. Slowly blend in the water, until the dough comes together in a shaggy ball. Let soak at room temperature for 6-8 hours.

Add in the butter in small chunks
 (or other fat) and then cut into the batter with a fork or pastry cutter.
Roll dough into 12-14 equal sized balls. The smaller they are, they smaller your tortillas will be when rolled, and easier to work with.

Let these rest for about 10-15 minutes. To avoid sticking, you will want to oil them slightly.

After the dough is done resting-
  • you will need to roll out the balls into circles, approximately 1/16 inch think, or as thin as you can get them. 
  • I find this is easiest if the surface, dough, and your rolling pin are all well-floured. 
  • Roll out the dough about halfway, then flip it to further reduce sticking. 
  • I roll all the dough out at once, then cook them. 
  • If you do this make sure not to put the tortillas on top of each other because they will stick. 
  • I lay mine out on a baking sheet with towels in between the layers.

To cook
  • simply turn a dry pan (I use a cast iron skillet to ensure they do not stick) to medium low
  • place the dough in. 
  • After 1-2 minutes, flip and cook for another minute. 

These can be used in any dish where you would normally use purchased tortillas.

DIY Taco Seasoning

DIY Taco Seasoning
This is my version of that super salty MSG loaded seasoning packet, mix up extra and store in an air tight container for future meals, make meal a snap!!


  • 1 tablespoon chili powder
  • 2 teaspoon smoked  paprika
  • 2 teaspoons ground cumin (or 1 t whole cumin seeds toasted)
  • 1 & 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried Mexican oregano
  • pinch cayenne pepper
  1. In a small bowl, mix together chili powder, garlic powder, onion powder, cayenne pepper, oregano, paprika, cumin, salt and pepper, and grind in spice grinder. 
  2. Store in an airtight container. 
3 tablespoons = 1 package of taco seasoning mix
Update to how I make the taco seasoned beef now 6/21/2012:

 I have friends whose spouses are Mexican and they way they make their ground beef for tacos is much different than the seasoning we American's often think of. 
So I actually blend the 2 bc my family doesn't like it when I stray off the path of the familiar but I get bored with that so I blend the 2... 

  1. Mince 1 onion, 2 cloves of garlic and chipotle pepper from a can of adobo seasoning very fine.
  2. Start the hamburger to brown in a hot, dry skillet. When the fat starts to render add the onion, garlic and chipotle, and stir to distribute. 
  3. When the meat is about half browned, rub Mexican oregano and thyme to crumble them, then add them along with the remaining spices from above to the browning meat and stir to distribute. Continue to cook the meat until all surfaces are browned, reduce heat and cook through if necessary. Drain off any extra fat. 
  4. Taste and adjust seasonings.

Tuesday, February 21, 2012

Romanian Cabbage and Noodles

This is a super tasty cabbage dish I got from a fabulous Romanian cook, it brings all my fav tastes, cabbage, BACON, sour cream, home made noodles, caramelized onions and smoked paprika.

1 head of cabbage shredded
1 recipe of fresh home made pasta
4 pieces of bacon cooked crisp and diced
2 T smoked paprika
1 C sour cream {I used homemade yogurt that I strained through a metal sieve lined with a coffee filter to get the right consistency}
1 lg onion sliced thin
Kosher Salt and fresh cracked pepper to taste

Render bacon and onion together, push to outside of pan and toss in cabbage and turn to coat in bacon drippings, cook noodles while cabbage is cooking. Toss noodles in cabbage after cabbage and noodles are cooked and make sure is evenly coated in bacon drippings.

Add salt, pepper, sour cream and smoked paprika, making sure all ingredients are well coated and transfer to 9X13" oven safe pan. Cook @ 350 for 15-20 min or until heated through...

DELISH, thank me later !! :-)

Monday, February 20, 2012

MEAL PLAN FOR FEB 18-25, 2012

Saturday Feb 18:
Breakfast: English Muffins, Bacon, Poached Eggs, & Fruit and Veggie {Spinach, Beet, Carrot, Peach, Banana} Keifer Smoothie
Lunch: Zuchini cakes w/homemade cultured Tzatziki sauce, orange slices, and brown rice & mushroom-almond pilaf & citrus essence water.
Supper:  Fresh made bread, Homemade noodles& perogies w/caramelized onions sauteed in ghee. Along w/cabbage rolls in tomato sauce and side of hot buttered super sweet corn. Iced lemon Tea

Sunday Feb 19:
Breakfast: Toast points with Ghee, and Peppermint Chocolate tea sweetened w/raw honey
Lunch: Perogies w/ grape tomatoes, red onion, and cucumber salad with Italian Herbed Vinaigrette
Supper: Romanian Cabbage & Noodles with side salad of Greens, and balsamic vinegar and EVOO vinaigrette

Monday Feb 20:
Breakfast: cold cereal w/side of fruit and Sweet Greens Kiefer Smoothies
Lunch: Tuna melt on homemade Naan, carrot sticks w/fresh made humus, & homemade wheat thin type crackers and fresh fruit.
Supper: Cabbage rolls

Tuesday Feb 21: {Co-Op School am & Speech Therapy at midday snack/meal @ 3:00pm}
Breakfast: cold cereal w/fruit
Lunch:PB&J sandwiches or Cabbage rolls and left over corn, fruit, cheesy crackers, & yogurt
Supper: Macaroni Cheesy Chicken & Veggie Casserole w/side salad.

Wed Feb 22:
Breakfast: Soaked Baked Blueberry Oatmeal Cake--{bars}  and Peanut butter chocolate "shake"-{Smoothie}
Lunch: Chicken, Mushroom, & Potato Hash {So we have enough left over for kids on Thurs}  & Fruit Cup
Supper Beef & Mushroom Pilaf  Side Salad

Thursday Feb 23:
Breakfast: Poached eggs w/toast points and fruit cup
Lunch: Zuchini cakes w/tzatsiki sauce & mushroom pilaf  w/Sweet greens and fruit smoothies
Supper: Left-overs, {make sure are filling bc of Izak's MRI--go to bed late as possible with bottle as late as possible.}

Friday Feb 24: {Izak MRI & Kissi spends morning/afternoon w/papa Stefan}
Breakfast: No milk after 6:00am and nothing but clear liquids until 9:00am-- Nothing bc of MRI, Kissi will eat w/papa, I will eat after MRI.
Lunch: PB& J, homemade cheesy crackers, applesauce, and carrots w/cultured ranch dippings {Kissi's meal & snack packed night b4 for papa/ Izak will have cheerios, and bunnies for after MRI, plus bottle}
Snack: Rice Cake, apple wedges, peanut butter dipping,
Supper: Crock Pot Barb-Q-Beef, Hot Buttered Corn,

Sat Feb 25:
Breakfast: Zucchini cake, cultured ranch dressing, greens, cheddar cheese, and poached egg w/greens & smoothie
Lunch: Pumpkin Pancakes w/vanilla whipped cream and cinnamon maple syrup
Supper: Pizzas & Bread sticks:  Chicken-bacon-sun dried tomato-rancher, Pepperoni and cheese, Pepperocini peppers w/pepperoni, and mushrooms, and cheesy herbed bread sticks.

Monday, February 13, 2012

Meal Plan Monday

Feb 13-20, 2012

Breakfast: Hot cereal with strawberries and bananas
Lunch: Homemade Pizza from Friday night- Chicken Bacon Ranch & Pepperoni with bacon, caramelized onions, and crimini mushrooms on a sun dried tomato sauce.
Supper: Crab Stuffed Flounders w/Baked Potatoes and applesauce

Breakfast: cold cereal & side of fruit and yogurt
Lunch: Homemade Atrisian Bread Sammies w/ homemade ranch dressing, baby spinach, grilled zucchini patties, farmer's cheese, and over med egg (Kinda like a poached egg) FAV sandwich EVER!! Last of Gingerbeer with lime wedges
Supper: Rontini Noodles w/sauteed garlic, herbs, and EVOO and spinach, carrot, beet, banana,  Blueberry & peach smoothies

Breakfast: Toast and side of  fruit & yogurt
Lunch: Crab Salad over baby spinach and apple wedges
Supper: Mexican Macaroni & cut out cookies

Breakfast:Hot Cereal with Blueberries
Lunch: Mexican Macaroni- left-overs
Supper: Chicken Parmesan w/Marinara Sauce and Spaghetti

Breakfast:Toast with Berry Jam and peanut butter spread and orange
Lunch: Tuna wraps with veggie chips and grapes
Supper: Left -overs

Breakfast: Cold Cereal with side of fruit and yogurt
lunch: @ the swallow study easy to eat things bunnies, milk, smoothie, Annie's Homegrown cheesy raviolis...
Supper: Cabbage Rolls, Mashed Potatoes, Hot Buttered Corn, & applesauce

Breakfast:Orange pumpkin pancakes with vanilla whipped cream & cinnamon maple syrup and poached eggs 
Lunch: Grilled Cheese Monticrisco Sammies with Chunky Tomato Soup
Supper: Chicken w/Wild Rice and cream of mushroom sauce & Broccoli Florette

Breakfast: Hot Cereal w/berry blend and yogurt.
Dinner: Bar B Q Beef with homemade bread Macaroni salad, & grilled asparagus

Saturday, February 11, 2012

Homemade Ginger Ale/Beer

Recently saw this post on the blog: Crunchy Betty for how to make (click here) Homemade Ginger Ale/Beer, & I had all the ingredients so I thought, why not?

Here is the recipe:
1-1/2 to 2 cups of ginger (depending on how spicy you want it), grated or finely chopped
2 cups of organic, unrefined sugar
2 quarts of boiling water
Juice from 2 lemons (I did 3 limes)
1 tsp yeast

In a large plastic or other breathable container, combine the ginger, sugar, and boiling water. Stir or shake well to dissolve the sugar. Add in the juice of two lemons and stir or shake again. Allow this mixture to cool to lukewarm temperature, about an hour. Add in yeast. Stir or shake again.

{ I weighed water on a scale to get exact weight, then I poured into a stainless steel heavy sauce pan, weighed the sugar and dissolved in water once it came to a boil and added juice of limes. I removed from heat and added a candy thermometer so once the water reached 80-90 degrees, the temp I use water at when I bake, I added 1 tsp of red star yeast and poured into a plastic BPA free container with loose fitting lid and followed as directed}

Cover lightly and leave alone for 24 hours. Strain the ginger from the mixture and enjoy! Keeps in the fridge for up to a week. Best enjoyed within a few days, for that kicky gingery taste. (Remember, putting it in the fridge stops the fermentation process, so it’s a vital step.) If you want to go about this a completely different way, don’t forget about water kefir!
 I changed this  bit by adding Limes, I LOVE limes and didn't have 1 & 1/2 C of ginger I only had about 3/4-1 C, so this wasn't as strong  and once the 24 hours was up I added a bit of carbonated lime water. After a few sips I really like it, but at first Jim and I thought this was a bit too odd tasting, but after I added some ice cubes, fresh limes slices, and a splash of lime water, yummy! Bought 3 knobs of fresh ginger so I have plenty ginger to make this again, plus the ginger is so good for you!

On glass 2 and it is super yummy with lots of ice cubes, splash of carbonated lime water and lime wedges!! Give it a try...

Monday, February 6, 2012

Menu for the week

Menu for the week of February 5-12:

Sunday: Chicken Pot Pie, fruit side, and spinach salad-Cook chicken in Crock while at church with stock, herbs,  s & p, and veggies safe extra veg for Wed's Shepherd's pie. When home (4 hours later) add cornstarch slurry on high for 20 min till thickened and roll out dough and fill deep dish pie pan.

Monday: Cabbage Rolls with buttered corn, mashed potatoes, and applesauce- cook cabbage rolls in crock in morning, make extra mashed pot for Shepherd's pie on Wed.

Tuesday: Chicken Parikash with Egg Noodles and Roasted Asparagus- Cook paprikash in crock

Wednesday: Shepherd's Pie with Spinach Salad & fresh applesauce- Busy appointment day! use left over mashed potatoes from Monday's cabbage rolls and Sunday's pot pie

Thursday: Left-Overs, Working

Friday: Chicken Won-tons with Broccoli, Cauliflower, & Mushroom Rice Pilaf- throw chicken in crock pot assemble rest later.

Saturday: Crab Stuffed Flounder W/ Crab Butter, Twice Baked Potatoes, Bacon Roasted Caramelized Brussels Sprouts, & Spinach Salad-Have butter in freezer in wax log from last month, Dice bacon and toss with Brussles Sprouts with onion and garlic and roast in 400 oven for 15-20 min, remove from oven and finish off w/1-2" of  EVOO in skillet. Can "bake" potatoes in crock in morning, then scoop out flesh mix with cultured homemade sour cream,  chives/green onions, s& p, and garlic powder and herbed butter. If any salad mix left use up along with any fruit.

Saturday, February 4, 2012

Fresh Pasta

Saturday Dinner:
Crock Pot Beef Braciole w/fresh hand made pasta
Flax Seed Baguette w/herbed Cheesy Butter
Yellow & Red Tomatoes & Cucumber Salad tossed with Cultured homemade ranch dressing

Hmm....homemade pasta....Really not as intimidating as you might think, I have made noodles & dumplings b4 and pasta is pretty much the same.

What I learned from what I should have done:
  • I just didn't roll it thin enough, I learned to cut the dough into quarters, I thought cutting it in half was good enough, but still not thin enough. It plumps while cooking so needs to be thin enough to nearly see your hand through. 
  • Roll it thin, a very thin rectangle shape as stated above, dust with flour and roll up jelly roll style long side. 
  • Then cut roll into thin- very thin 1/8-1/4 " slices. Shake out roll and lay pasta strands on table while you cut the rest. 
  • I also think I will follow some ppl's recipe and add a splash of EVOO and a pinch of kosher salt for more flavor.  
  • Plus I will rinse slightly, not liking the starch on pasta and shake to remove excess water, if not cooking more pasta I would add back to HOT pan to get the excess water off, I also like Giada DeLarentas tip of adding shaved Parmegana Reginano to pasta b4 you add to sauce to create a nice coating to adhere to sauce.
3-3 & 1/2 C Flour
5-6 eggs
splash of EVOO
pinch of salt
(Basically 2 eggs for every c of flour and 1 egg per person to figure out how much to make for a meal. I made extra so we would have pasta for lunch 2mrrw and if anyone wanted seconds.)

Pour flour on flat surface and make a well in center break eggs one at time in center and beat with fork. Bring sides of flour "mound" into eggs and mix with one hand until well incorperated with eggs. Using both hands kneed flour until smooth and elastic (about 10 min), only slightly tacky but smooth not too wet. Wrap in damp towel and sit at room temp for 20 min for gluten to rest will improve flavor and texture.

In a large pot add cold water and bring to boil while you work on dough, salt after bringing water to boil. Cut Flour into quarters, keep remaining dough covered to prevent drying out and flour surface, keep flour handy in case dough sticks. Roll until very thin and into a long rectangle, a very thin rectangle- nearly thin enough to see your hand will plump when u cook them, dust with flour and roll up jelly roll style long side. Cut roll into thin very thin 1/8-1/4 " slices. Shake out roll and lay pasta strands on table while you cut the rest.

Add EVOO to water and add pasta once boils, stir to bring back boil and allow to cook for 2-3 min do not over or under cook will get hard and gummy/chewy or limp & mushy. Will float nicely when done, taste test to be sure.

Rinse and return to HOT pot, shave some Parmesano Reggiano to pasta and a splash of EVOO and some herbs if desired, serve as is add to fresh Marinara sauce. 

 Served with Crock Pot Beef Braciole

For Sauce:
2 (26 ounce) jars San Marzano Roma Tomato Puree
2 T of homemade Italian Herb Mix (posted yesterday)
1 T sugar
pinch baking soda
Kosher salt and fresh cracked pepper to taste
3/4 C Red dry red wine, I like Lambrusco
1/2 C Beef Stock
4-8 oz crimini mushrooms sliced & sauteed
1med onion, diced finely
3-5 cloves garlic, grated
Grated parmesano reggiano cheese to taste to sauce
Mix up in bowl leaving broth and wine out and add to crock after you add Beef

Beef and Filling
2 eggs, beaten
1/2 cup dry bread crumbs- (used bread crumbs from freezer storage of homemade bread scraps)
2 (2 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
fresh cracked black pepper
1 cup shredded/grated  Italian cheese blend (I LOVE asiago, parmigiano reggiano, & Pecerino Romano)
2 tablespoons EVOO
5 slices smoked turkey bacon, cooked crisp and crumbled-cook the remaining veg in the drippings:
4 oz sliced crimini mushrooms
3 gloves garlic, crushed and minced or grated
1 small onion diced, finely
  1. Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon, onion, garlic, mushroom crumble mixture; sprinkle with shredded/grated cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
  2. Heat EVOO in a heavy skillet. Saute mushrooms, onions in EVOO, when onions are translucent add grated garlic. Cook for a minute or two or until garlic is fragrant. Remove from oil and set aside.
  3. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the slow cooker.
  4. Add wine and broth to pan to pick up the brown bits and add vegetables
  5. Spoon veggies and sauce over meat to cover.
  6. Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with fresh pasta.
Also Served Homemade Flax Seed Baguette w/herbed cheesy bread-used master dough from Artisan Bread in 5min/day book with added ground flax seed. Baked on stone and shaped as baguette then smeared with Italian Butter from Flavored Butter post yesterday with added Italian Cheeses from Braciole filling and toasted under broiler:

Along with Sunburst Cherry & Grape tomatoes, cucumbers in homemade cultured ranch dressing as side salad w/crispy and bacon bits, hard boiled egg slices, and crunchy garlic herbed croutons made from left over bits of bread and homemade garlic oi sprinkled on top!!.... DELISH!!!!!

Very Yummy Saturday night dinner!

Wednesday, February 1, 2012

Wonderful Wednesday

What a wonderful Wednesday! Izak responded well to speech and occupational therapy, Kissi did her homeschooling well, we played eye spy games and reviewed colors and shapes, fun and she didn't know she was reviewing.

Made homemade yogurt that didn't quite have enough time to culture properly and warm enough temp to totally thicken hoped when I put in fridge to stop the fermenting process it would thicken, no dice, still good just not the right texture. But it is still gr8 tasting just too thin for yogurt and too thick for milk....what do you do? Certainly NOT throw awa-y I used 1/2 gallon of milk for that I made smoothies, GREAT smoothies, cultured ranch dressing, tartar sauce, and cookie cereal parfaits (Hate feeding kids processed cereal, just ran out of money in food budget and was weak willed that day, told kids this was a "sometime" food and we wouldn't' be eating yucky cereal very often, sweetened with honey and vanilla for fruit dip.

For smoothies I melted some extra virgin coconut oil and had some beet, carrot, & pear puree in freezer a long with organic Blueberries, diced peaches and bananas YUMMY!! Izak guzzled it down in seconds flat as a matter of fact it is the same consistency of his "simply thick" with out all those chemicals but with the healthy acidophiles and other cultures so he drank some straight up in sippy and LOVED the smoothie I got the sign "MORE" "MILK" and "Drink" that is the most he has signed ever. Kissi-Cat didn't like be upstaged by lil' mini-me-moose so she signed, "Mommy" "Please" "Give" "Me' "more""Milk", Thank You"...LOL!!

We had lighted coated Flounder Filets, with homemade tartar sauce, sun burst cherry tomatoes with grape tomatoes and cucumbers in a light evoo balsamic vinaigrette kids actually ate up, some grapes with sweetened yogurt dip and of course the smoothies.

For supper we had homemade chicken and mushroom white sauce with spaghetti and tomato cucumber salad and water essence. Made the bread from my master dough that I added 1 & 1/2 C ground flax seed to, YUMMY!! Had the cripsyy crunchy texture crust but not too much still have the sour dough taste with the nuttiness from the flax, LOVE this, but would be to much to do on reg basis, Kids loved with some grass fed ghee spread on it and Jim was half enthused about it, he perfers the basic master dough baked in the loaf pan with xtra virgin coconut oil, not much a fan of the crunch. Glad that gamble actually paid off...

Just saw the funniest you tube video- OMGoodness I laughed so hard I woke my hubby up, as I am drinking my whey lemonade out of my upcylced quart jelly jar!!!! I have said nearly all of that, and the last scene with the breast pump going in the public stall, I HAVE DONE at a sports bar, LOL!! I often wonder why they have outlets in restaurant bath rooms, but that time I utilized that bad boy. I can't imagine the stories the 3 ladies that came in to use the bathroom while I pumped where thinking when I said, "Sorry watch out for my cord" while they heard the pump funny!!!