Diaper Free Babies?

Have you ever watched those Discovery Channel or Nova programs, heck, even No Reservations with Anthony Bourdain, that feature non-Western people and wondered how their babies go to the bathroom? Maybe it's just me, but I always wondered how those little babies didn't cover their moms, who were carrying them around on their back or on their hip, in their pee or, well... poop.

About three or four months ago, I was surfing online and stumbled upon this series of articles at Eco-Child's play: Baby Essentials That Aren't. As I read through the first three articles, I found myself saying, "yeah, this makes sense!" That is, until I hit the fourth article. "What do they mean diapers aren't essential?" My mind reverted back to the explosive diapers I changed when my brother and sister were born, added that to a picture of tribal women carrying diaper-less babies and came up with a disgusting picture of a messy, filthy baby and a very frazzled mom. Settling into the pillows on my bed, I continued to read, albeit with a big dose of skepticism.

In the article, after mentioning the well known cloth diapers, the writer suggested early potty training - from birth! "What?! How is that even possible?" I thought, scratching my head. I Googled "potty training babies" and then "E.C. babies," unsure about what EC meant (don't you hate when links in articles use abbreviations without saying what they mean first? It means Elimination Communication.) I found a site about Diaper Free Babies and then the very humourous free webs site about one mom's experience about going diaper free. I finally knew what all those women in Africa and South America did with their babies, they used elimination communication!

I've read various web sites stating that babies can cost upward of $5,000 in their first month of life! Geeze! After reading Eco-Child's Play's series, tons of web sites on home birthing, breastfeeding and now babies going diaper free, I can't understand how a family with a stay at home mom could pay $1,500, tops, for a new baby (obviously day-care will cost a fortune.) I've had a lot of experience with the ins and outs of babies as my brother was born the day before my 16th birthday and my sister was born when I was 18. I honestly don't think babies need a whole lot, so I don't know what would jack the price up if you cut out non-essentials (heated diaper wipe holder anybody?)

Just something to think about in the future when Dre and I are ready to start having some kiddos.

More to come,
Ciao,
Bella

The best food in life is homemade.

Well, I'm laid up in bed with the most horrific Earth shattering cramps and two gallons of water (I love water.) I won't be doing a whole lot today but I'd like to give you some recipes that I'll be using at my wedding reception!

The Restaurant Dilemma:

My favorite restaurant in California is La Mediterranee in Berkeley. "I love La Mediterranee. I've been going to la Mediterranee since 1999 and I love it. It's my favorite Middle Eastern restaurant in California. The food, especially the Middle Eastern Plate with the Pomegranate Chicken is to die for. I do wish they'd take the chickpeas out of the Chicken Cilicia and Spanakopita though. Luckily, my mom, after lots of trial and error is able to make everything on the middle eastern plate at home and I have her recipes so I make those dishes at home for a fraction of the cost. When I don't feel like cooking though, I go to La Mediterranee for those dishes. Just a suggestion - the Avgolemono and Fava bean soups aren't that great but the mushroom soup = heaven.

Although the food is wonderful, the waitresses suck. (The busboys are good though) I can count on terrible service when I go there. It's just a given. They're too busy chatting between themselves to notice customers. I don't know how many times I've had to get up from the table to go find the waitress to say, "hey, we need the bill" or "here's my debit card" because they never come pick up the tab. I don't want to wait around for 20 minutes after my meal is finished for the waitress to finally come with the bill. Also, I hate having to wait 15 minutes to get a refill on my drink... just a water.

I've only had one really bad experience (Jan. 2009) at La Mediterranee in 10 years so I can't say that it's terrible. I was sitting at the bar waiting for my to-go order (because I didn't want to put up with the crap waitresses that night) while my fiance stood next to me (lack of seating) and all of the sudden, a wine glass in the top rack somehow spontaeously combusts over my head and the head of the guy eating his dessert next to me. There was glass all over me, the floor, in the guy's dessert and wine. The waitress just said, "wow, that's never happened before" and she wisked the guy next to me's plate and wine glass away. She didn't replace his food (he had a substantial amount on his plate and his glass was full) She never apologized or anything. Me, the guy sitting next to me, and a busboy cleaned up the glass. It was ridiculous.

Despite the terrible waitresses, I highly suggest La Mediterranee as their food is delicious - just get your food to go though. Great, delicious food - consistently bad service.

3.5 stars (yes, the service and wait staff brought the rating down that much.)" (From my own Yelp review)

Like a lot of people, my fiance and I are sick of spending loads of money to go out to dinner only to experience sub-par service. My mom and I spent I don't know how long perfecting our "copy cat" recipes (and leaving out all the garbanzo beans that are in the originals) so now we can have the Middle Eastern plate foods for 8-12+ people for the price of 3 meals + appetizer would cost if we ate out.

My Inspiration:

Here's La Mediterranee's Middle Eastern plate:

From left to right: Hummus, rice pilaf, chicken pomegranate, spanakopita, lavash sandwich, chicken cilicia, pineapple, and munster cheese. Avgolemono soup (Center)

The Recipes:

Here's my family's recipes for our versions:

Hummus:
Serves 12

• 19 ounces garbanzo beans (chick peas), undrained
• 3 tablespoons lemon juice
• 2 tablespoons ground sesame seeds or tahini
• 1 tablespoon olive oil
• 1 1/2 teaspoons minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon salt
  

1. Combine the 7 ingredients in blender on high. Turn off and scrape sides with spatula.
2. Blend until smooth.
3. Chill then serve with pita bread.

Pomegranate Chicken
(I think my mom tweaked another recipe to make this.)
Serves: 4-6

• 1-2 cloves garlic, minced
• 1/4 cup olive oil
• 4-6 chicken breasts or 12-16 chicken wings (The size you'd use for hot wings)
  
• 1 cup pomegranate juice
• 1/4 cup dry white wine
• juice of 1 lemon
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon granulated sugar
• salt, to taste
• pepper, to taste

1. Preheat oven to 375°F.
2. Place chicken in a shallow baking dish.
3. Combine garlic and oil.
4. Brush all over chicken.
5. Bake 45 minutes, bast several times with pan juices, until skin is browned and chicken is cooked.
6. In a small saucepan, combine pomegranate juice, wine, lemon juice, cinnamon, nutmeg, and sugar.
7. Bring to a boil over high heat.
8. Reduce heat to low and cook 5 minutes.
9. Season with salt and pepper.
10. Transfer chicken to a ziploc and deeply pierce meat with a fork in several places.
11. Pour sauce over chicken.
12. Let it sit in the bag with the sauce for a few hours in the refrigerator.
13. Remove from bag.
    
14. Garnish with pomegranate seeds.
15. Serve at room temperature or slightly warm. (I like to eat it cold.)

Spanakopita
Serves: 8-12

• 1 (10 ounce) package frozen chopped spinach (Thawed and squeezed dry of liquid)
• 1 (8 ounce) package feta cheese
• 1/2 cup cottage cheese
• 1/4 cup parmesan cheese (grated)
• 1/2 cup onion (chopped)
• 1 garlic clove (chopped)
• 1 egg
• cayenne pepper
• 1/8 teaspoon black pepper (ground)
• 1/2 cup butter NOT MARGERINE! (melted)
• 12 phyllo pastry sheets (9X13)

1. Mix all ingredients well in bowl except Butter and Phyllo.
2. Butter 4 Phyllo sheets and stack together.
3. Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet.
4. Roll in log form.
5. Cut log into 6 pieces.
6. Place in buttered 9X13 pan.
7. Repeat twice as above.
8. Butter all the pieces with the remaining butter.
9. Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minutes.

Lavash Sandwich
Serves 10

• 1 piece lavash bread
• 4 ounces cream cheese
  
• garlic powder
• onion powder
  
• 1/2 cucumber , in thin slices, should be cold
• 20-25 mint leaves should be cold

1. Spread cream cheese evenly over the lavash bread.
2. Sprinkle with desired amount of garlic and onion powders.
3. Layer the cucumber slices over the cream cheese.
4. Layer the mint leaves of the cucumber slices.
5. Roll up into a log.
6. Slice into 1 inch wide pieces.
7. Serve.

Chicken Cilicia
(Bear with me, the recipe my mom gave only listed ingredients and nothing else so I'm trying to do it from memory.)
Serves 8-12

(Homemade pita bread, black bean hummus, tabouli, spanakopita and chicken cilicia (on bottom, sans powdered sugar.)

• 2-3 cups dark meat chicken meat, shredded
• 1 c Chicken broth
  
• 1/2 T Cinnamon
• 1 t Nutmeg
• 1 T Turmeric
• 2 T Sugar
• 1/4 c slivered Almonds
• 1/4 c Raisins
• 12 Phyllo pastry sheets
• Butter, for brushing
• Powdered Sugar, for garnishing

1. Cook dark meat chicken in chicken broth until there is hardly any broth left.
2. Add in spices and sugar, stir.
3. Add in almonds and raisins.
4. Butter 4 Phyllo sheets and stack together.
5. Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet.
6. Roll in log form.
7. Cut log into 6 pieces.
8. Place in buttered 9X13 pan.
9. Repeat twice as above.
10. Butter all the pieces with the remaining butter.
11. Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minutes.

Tabouli
Serves 6 (I like to make it with the least amount of Bulgar to keep it lower carb!)

• 1/2 cup Bulgar wheat (even a third would work)
• 2 cups water or chicken broth
• 4 cups tomatoes , seeded and chopped
• 1 bunch green onion, chopped
• 1 cucumber, peeled and finley chopped
• 1 cup onion , finley chopped
• 5 cups fresh parsley, chopped
• 1 1/2 cups olive oil
• 1 1/2 cups lemon juice
• 1/2 teaspoon salt

1. Soak bulgar wheat in 2 cups of water or chicken broth let soak overnight or use boiling water and let soak 1 hour.
2. Rinse and drain wheat in tea strainer and pour in large bowl.
3. Add oil, lemon juice, salt and pepper, stirring well.
4. Add chopped veggies, mix well, cover.
5. Refrigerate 3 hours, stirring a few times.
6. Serve with pita bread.

I'm going to take a break right now. Hopefully you (or somebody else!) will enjoy these recipes.

More to come,
Ciao,
Bella

Lucky Me

In the past five days, I've won three giveaways! As my way of saying thanks, if I win a giveaway, I'll put a link to the giver's site under the "Thank You" header over there on the side.

Many of the products / services I've either received or won are wedding related, some aren't. Either way, check them out because I've gotten some really great stuff from them all!

More to come,
Ciao,
Bella

My DIY escort cards

Ever since I laid eyes on Manzanita tree escort card holders, I knew I had to have one. I don't know if you've ever priced Manzanita branch centerpieces at a florist, but they are EXPENSIVE! Technically, I could buy branches online at $4+ a piece, but luckily, a friend cut me 3 nice branches that he had, so I'm good. I'll post that project closer to my wedding date because I don't want to have to find room for a gigantic assembled tree / stand for 11 months right now.

Anyway, I couldn't decide if I wanted to make just escort cards or place cards so I made something I could use as either (and I'll decide later.) If I make them as escort cards, I'll hang them from the manzanita branch project.

Here's what you need:

• Glue - fiance already had it for his minuature models so "free."
• Colored cardstock - used leftover scrap pieces from making my save the dates - the package of cardstock cost me $4.36 at Jo-Ann's Fabric.
• Fancy punch - $11.19 at Michael's craft store, on sale for 30% off.
• Scissors - already had them so "free."
• Pen - already had it so "free."

Not pictured (because I'm not going to do that until I know how many people are coming):

• Ribbon /raffia - something to hang it on the manzanita tree. - already have it so "free."
• Felt tip / calligraphy pen - to write names - already have it so "free."

What to do:

• Bear with me, I took the pictures after I had already made a few escort cards so that's why they're not taken in exact order.
• First, cut a size that you like from scrap paper, punch it, and glue on another scrap piece to the edge (optional)

• Use this as your template to measure your cardstock to cut more paper.

As you can see, I'm using super advanced tools. ;-)

• If you mess up on your punches (I like to have four at the end) just cut off the messed up piece and glue it to another piece of scrap paper.

• Cut out one of the tiny cuts into a square. (We didn't pay $8.00 for that glue.)
  

• Glue square to the underside of card so it sticks out like a pull (you could use these in guest books or whatever.)
• If you're going to use these on a hanging tree, you can punch a hole in the opposite end and thread ribbon or raffia through it to hang. Finish it off by writing the guest's name on the card.

It was pretty easy and used just scrap paper that was otherwise going to go into the trash. The only thing I bought specifically for this project was the paper punch. I'll use it for more wedding related projects though!

More to come,
Ciao,
Bella

Reception location: Country Club vs. Backyard

I've been looking at wedding blogs galore to get some ideas about things I'd like to make for this wedding. I am so happy we're paying for it ourselves which means anything I want to do, I can.

We're doing this wedding in my fiance's parents' backyard. We really lucked out because they live in an upscale gated community with a winery, country club and golf course. To rent out the country club within their neighborhood, it would cost more than our entire wedding budget of $2,000 (not including engagement/wedding rings)

Here's the country club:

Outside location

Inside location

We figured, "Hey, if we can get basically the exact same scenery in the same gated community - for free, why not?" Here's part of the backyard where we're going to get married (and my fiance's 12-year-old half brother looking for Easter eggs.)


I've been making my own inspiration boards because I decided I didn't want to have a color as our theme. Because I'm not bound by a certain color palette, I've noticed I can get a lot of things way cheaper (don't have to have custom colors, can buy what's in stock.)

Here's one of the inspiration boards I made:


We're doing a Spanish flamenco theme so we're having lots of bright colors - yellows, oranges, greens, teal, reds, hot pinks and white. Nothing dark and dreary. To go with our theme, we're having a tapas bar with sangria along with Mexican wedding cookies/Russian tea cakes instead of a wedding cake (neither of us like cake and cheesecake for 75 is out of our budget.)

To save on some money, my friends, fiance's sister and I will be making the majority of the tapas, drinks and cookies. I used to work at Whole Foods in the bakery so I've worked on my fair share of catering orders and can cook large orders fairly fast. We may hire a few people to man the tapas buffet and heat the tapas that need to be warmed in my fiance's parents' kitchen (Which is a dream kitchen - a shame since his mom said she doesn't cook!)

Here's my fiance's sister with her husband and sister-in-law in the kitchen we're making our food in! (I think the coolest thing is that heat lamp under the hood!)

We've done some pricing and we're going to save at least $1,000 doing the DIY catering. My next task is to try out some sangria recipes (I've never made it before and don't know what it's supposed to taste like.)

One item we've already decided we're serving is a chocolate cake shot. We'll be serving it at our reception dinner. My fiance's friend's mom made these for us a couple weeks ago and it's insane how much they taste like chocolate cake. It even has a complex and distinct flavor of cake and frosting!

Here's the recipe:

1/2 ounce Frangelico hazelnut liqueur
1/2 ounce vanilla vodka
powdered sugar
lemon slice

- Mix Frangelico and Vodka in a shaker.
- Pour into shot glass.
- Dip lemon slice in powdered sugar.
- Take your shot of liquor - don't swallow, just hold it in your mouth.
- Immediately place lemon slice in your mouth. (Don't dribble!)
- Enjoy.


More to come!
Ciao,
Bella