Week 7 - Our little blueberry!

The big news this week: Hands and feet are emerging from developing arms and legs — although they look more like paddles at this point than the tiny, pudgy extremities you're daydreaming about holding and tickling. Technically, your baby is still considered an embryo and has something of a small tail, which is an extension of her tailbone. The tail will disappear within a few weeks, but that's the only thing getting smaller. Your baby has doubled in size since last week and now measures half an inch long, about the size of a blueberry.

And in true form, I did start getting a little bit of morning sickness. Just like with both girls, it starts out with what I called "car sickness". Although, "morning sickness" would be a dream instead of afternoon sickness, evening sickness, midnight sickness, morning sickness, mid-morning sickness, mid-afternoon sickness, early evening sickness, pre-meal and post-meal sickness....well, you get the idea. So far so good, considering I feel this way because I'm being used to create a life! How awesome is that!!!

Katelynn sharing with the world

we aren't sure who Katelynn has already told this to so we thought it was time to post it!
Sorry if you didn't hear in person!

Update on the Corn!!

There's so much we want to make sure it's all taken!

Yellow Sweet Corn: $1/dozen!!

Come to our house on Tuesday to get it. We get our bread delivery on Tuesdays after 4pm, so you can come after that if you want to get both! Otherwise, just let me know when you want to stop by how many you want! (bring some plastic bags, too, as I'll probably run out!!) :)

Passing the savings on to you - Tara style! :)

Interested in some fresh corn? My parents are coming over from Spokane tomorrow and just picked a ridiculous amount before they left (they have a farm and sell it locally). Some of it is smaller - great kid sized. It'd be nice to sell it in dozens if possible - 12/$3 and you'd probably get a few more than that of the smaller ones. Just call, e-mail or FB me and let me know if you're interested. You'll be able to pick it up at our house probably on Monday or Tuesday. -- And FYI - it can be frozen! Last year we froze it on the cob, but this year we're going to cut it off and freeze it as kernels.


Anyone interested in joining a few of us to buy parchment paper (for baking) in bulk? It is excellent for baking cookies, cakes, breads or pizza, making candy, frozen desserts, seafood, poultry and meats. It works great to cover foods in the microwave. Professional bakers and cooks use it all the time. They have it at Cash & Carry in a box of 1000 sheets - but they're "industrial cookie sheet size", so one sheet would cover 2 regular cookie sheets. (**see below for more details about using parchment I found on a great website**)

Check this out:

• Renyold's Wrap Parchment at the store (on sale!) $3 for 30 square feet = $.10/sf
• Cash & Carry Parchment $35 for 1000 sheets (approx. 17" x 25") 2772 square feet = $.01/sf.
  

Yeah, A PENNY A SQUARE FOOT compared to TEN CENTS A SQUARE FOOT for the stuff at the store!

But obviously, I'd never need 1000 sheets of the stuff, so I'm seeing if anyone else wants to go in with me and save a bunch of money!! I already have about 4 of us, but thought I'd throw it out there and see if there'd be any others? It's about 4 cents a sheet. (two cents per cookie sheet sure beats the heck out of scrubbing pans!!)

If you're interested in this please let me know. We're hoping to do it before Wednesday (9/9).

**What is baking/cooking parchment and why use it?**

Have you ever wondered how bakeries and restaurants manage their huge baking needs? They use this product because it doesn't stick (it's coated on both sides), it is economical (you don't need shortenings or sprays), it is labor friendly (just toss it away after an afternoon of baking) and flexible (cut it to your pan size). Each sheet is 16 3/8 x 24 3/8, large enough to cover two standard size cookie sheets.

Not only can you use it for baking, you can use it to provide a stick free surface when freezing meats (between hamburgers for example) or baked goods, or use it to line pans for messy jobs such as barbeque chicken.

It is an energy saver (yours and the utility's). Get an extra batch of cookies ready for the oven and do the old switcheroo when they come out of the oven.

Put a piece down on the countertop when cutting frozen or homemade pizza to catch the grease. Or use it to line your microwave to catch spills. You get the idea.

Our Big Preschooler's First Day of School

My, what a difference a year makes!! I didn't even realize she had the same sweater on!!