Dupois Colic Remedy, the St. Martinville Secret

When I was pregnant with my first child I started hearing about Dupois Colic Remedy
Girls I worked with in Delcambre swore by it. Neighbors swore by it. Literally everyone who had heard of it said I needed it. 
Essentially I should call it in the moment the baby was born. 
Honestly, how could anything be that amazing? 

I recently shared our favorite colic remedy that's made locally, over on the Lafayette Mom’s Blog. I’d so love for you to head over there and read all about my experience with giving it to both of our children (and I'd love it if you left a comment) .

Biscuits, Grits, & Slow Summer Days | Life Lately

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. 

Two things: 

1. A husband who will eat Chicken Salad Chick with you is worth more than rubies. Proverbs 31.5

Just kidding. 

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?

Lessons in Motherhood from my 4 Year Old

I won’t lie, when I look at my now lanky 4 year old all, I can see is a chubby 2 year old. 
He still needs me to get things for him, put on his shoes, and he doesn’t say much. That chubby baby isn’t potty trained, surely won’t tell me he needs to potty, and doesn’t know his colors. 
But now, just like I’ve learned with taking away his pacifier, he is so much more capable than I’ve ever given him credit for. 

I recently shared a few lessons I've been learning lately from the kiddos, over on the Lafayette Mom’s Blog. I’d so love for you to head over there and read how I always expect the worst but everything always works out (and I'd love it if you left a comment) .

Meal Planning Monday

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.

Monday | Garlic Butter Mushrooms, Roasted Brussel Sprouts, Grilled Pork Chops

Tuesday | Cheeseburger Skillet with a salad

Wednesday | Sausage, Eggs, Breakfast Potatoes, and Regina's Biscuits

Thursday | Hawaiian Chicken Bowls

Friday | Grilled Wings & Fries

Saturday | Tamale Pie (I'll photograph it and post the recipe this time.)

Sunday | leftovers/eating out

Breakfast | My favorite breastfeeding shake - but really it's a super healthy shake no matter what

Lunch | Kodiak Pancakes with Almond Butter, Hard Boiled Eggs, Blueberries

cariPro Ultrasonic Electronic Toothbrush Review & Giveaway

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.


Instant Pot Mac & Cheese with Sarah from Instapot Life

I love an easy recipe, and we all really love mac & cheese! Today, Sarah Jackson from Instapot Life is sharing her family fav that comes together in no time at all!


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.