Household Mag.

hailey andresen

#togetherwemother Series

MotherhoodHailey AndresenComment

This month we're talking about "what motherhood has made you grateful for" in our #togetherwemother series. Don't forget to visit the rest of the bloggers in this series at the end of this post to read their unique experiences, and thanks for taking the time to read mine.


Normally I would go on one long rant about what I’m grateful for, especially since Thanksgiving is tomorrow and that in itself has me feeling all sorts of sappy and thankful, but in order to keep myself organized and sane, I’m going to stick to a light hearted list style here. Here are the five things motherhood has made me grateful for.

1. Showers. I wish someone would have told me when I was pregnant to take long, luxurious showers - honestly. Shampoo your hair twice, sing, daydream - whatever it is you do in there. Why doesn’t anyone tell you that a shower without interruption will soon be a vacation? I will never take another shower in peace for granted again, and I will always use being a mother as an excuse to shave my legs as infrequently as I’d like, because if you can’t beat ‘em join ‘em, right?!

2. Sleep. Ever since daylight savings the majority of the country set their clocks back, but Owen didn’t seem to get the memo. He is now waking up an hour earlier and it’s dark and I feel like a teenager before school in the morning. So needless to say,  I wish that I would have listened to everyone who told me to rest when I was pregnant. And more than anything else, I want to grab all my pals without kids and shake them like this when they say they’re tired. “Cherish it!”

3. Health. I was so lucky to have had a healthy pregnancy and to have given birth to a healthy baby, and I try to remind myself of this each and every time Owen catches any bit of sickness. He tends to run high fevers that send me into overdrive with worry anytime he is slightly under the weather, but they also make me realize that I am so lucky that it’s this and not something else. I am so unbelievably thankful.

4. Mothers. Before I had kids I seriously didn’t get it. I know I was that bitchy twenty something that was judgmental about mothers and their struggles - their sweatpants and their kids clutching iPads and smartphones in restaurants. While I try to combat those same challenges daily, I really understand just how tough it is to get yourself and your kiddo out the door. Sometimes sweatpants are the only option and well, fresh air and conversation are far more memorable in my opinion than the perfect outfit. So mothers, I admire you all, because I know if you're anything like me you are simply doing your best and loving you kids the best way you know how. 

5. Family. There’s nothing quite like building your own family. The idea that Zack and I chose each other twice (yes twice, if you haven’t read the full story do so here) and then made Owen is still insane to me. There is so much to say here, but ultimately I love that we are establishing our own traditions with each holiday that passes and that we are forming memories that Owen will carry with him as he gets older. Being a family isn’t always easy, but this year I am especially thankful to call Zack and Owen my teammates. Love doesn’t even begin to describe it.

Photo by Amy Frances

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Between Two Kitchens #5

Food + DrinkHailey AndresenComment

Triple berry sundae

1/2 stick butter
1 T brown sugar
2-3 cups berries, I used blueberry, blackberry and strawberry
3 T Chambord raspberry liqueur
Vanilla ice cream

Melt butter and sugar in sauce pan over medium heat. Careful not to cook too long or too hot as it will caramelize. Add berries, harder berries first (blueberry) and softer last (raspberry). Bring just to a boil and add the liqueur. Cook for 5 minutes or so, you want the berries to be tender. Turn off heat. Scoop your ice cream and pour hot berry sauce over ice cream & enjoy!


Recipes provided by Punch&Pastry. 

Orange poppyseed pound cake

1 1/2 c sugar
1 c butter
2 c flour
1 t baking powder
3 eggs
1/2 c milk
1 t vanilla
2 T poppyseed
Zest of 1 Orange

Glaze
1 cup powdered sugar
Juice of 1/2 orange

Measure dry ingredients and set aside. Mix milk and vanilla, set aside. Cream your butter and sugar for about 2 minutes, scrape bowl. Add zest and mix. Add eggs one at a time, scraping the sides of the bowl after each addition. Mix in the dry ingredients and be careful not to over mix here. Scrape the sides, with the mixer on low, in a steady stream add the vanilla milk mixture. Scrape the bowl one final time to ensure all batter is mixed. Pour into prepared baking loaf pan, muffin tin, or whatever you want! I used a loaf pan & baked at 350 for about 65-70 minutes, or until tester comes out clean. Once cooled, top with glaze, you may need more sugar for desired consistency.

Breakfast Yogurt Pops

Food + DrinkHailey Andresen2 Comments

Hey guys! I've seen a million popsicle recipes floating around the internet lately and I actually rounded up a few breastfeeding friendly ones that I was salivating over on Well Rounded NY today. After digging into so many recipes I really had the itch to make them myself. I took a look at our fridge last night and saw preserves and maple yogurt. What else goes with that? Granola. So that's that. They were super easy and I'm really looking forward to being extra lazy in the mornings and having these for the next few days! This recipe made 4 pops. Feel free to triple it if you're going for a dozen or to scale back if you want less than 4. 

Ingredients:

12 ounces maple yogurt

3 tablespoons of peach preserves

Couple handfuls of Kind Snacks Vanilla Blueberry Clusters with Flaxseeds


Instructions:

Combine your yogurt, preserves and granola in a large mixing bowl. I used store bought preserves, but you can always make your own preserves using this recipe here

Simply pour into your molds, set popsicle sticks in and place in the freezer at night to enjoy for breakfast the next morning!