Small batch recipe for light and fluffy funfetti angel food cupcakes topped with a simple creamy vanilla buttercream (and more sprinkles!!)
I’m in this new season of mothering in which Remy wakes up at an ungodly hour (FIVE. f-ing. A. M.) and expects me to take care of her.
Whhhhhaaattttttttt.
Pretty sure I sleep trained her to sleep in until at least seven to avoid this exact problem.
Hi friends! Thanks for all of your sleep advice. My take home from all of it was that I AM NOT ALONE, and that I did not somehow do this to my child. It’s just one of the many joys of toddlers – they can be so intensely adorable and sweet but also so intensely mind boggling and infuriating. Reading all of your comments also made me feel like I just need to a take a chill pill about it. In ten years when Remy is yelling “stay away from me, mommy!” as I try to help do her hair or stand next to her in the schoolyard (<– who am I kidding, she does this now) I’ll think back on all the times she just wanted to cling to me as tightly as she could and I’ll almost certainly miss them. And now I’m crying, already missing all the newborn/baby/1 year old/toddler days I’ll never get to have again.
THIS IS MOTHERHOOD, YOU GUYS.
Hug your momma today (and tomorrow!) and cling to her just a little bit. She might think you’re a weirdo, but she’ll also probably appreciate it.
Enjoy this week’s meal plan and happy eating!
Herbs and fresh vegetables make this spring vegetable green curry taste light, fresh, and full of vibrant flavor. Made with an easy homemade green curry paste.
Hello from the trenches of the 2 year old sleep regression!!
If you are reading this from the other side (and therefore lived to tell the tale) – HAAALLLPP.
How did you survive?????
(And are you still married???? Asking for a friend.)
Crispy charred broccoli is paired with creamy white beans, zesty arugula, and hearty freekeh and then dressed in a bright lemon vinaigrette.
I have never felt so vindicated in my life as I have about my absolute abhorrence of (most) lettuce during this current E. coli-infested romaine situation we’re in.
But also kind of terrified that the human race is going to use this as an excuse to never eat salads again??
I mean, have you seen the rates of obesity in this country?! That would be disastrous.
I don’t know how it is where you are, but here in NYC we have skipped spring entirely and found ourselves smack dab in the middle of summer.
I. Am. READY.
Ready for spending days in the park with Remy, teaching her how to ride her new scooter (!!!), and not being cooped up in this apartment anymore. At the very least, it will minimize the number of times I hear “No, mommy! Don’t touch my toys, mommy!” on a daily basis.
This week’s meal plan has some lighter fare that is perfect to go with this warmer weather. There are ‘shroomy tacos, avocado pesto zoodles, Thai green curry pesto farro bowls, Mediterranean meal prep bowls, and a vibrant roasted carrot and chickpea salad. Happy eating!
This is Mexican comfort food at its most delicious. Hearty cranberry beans cooked in tequila and green chiles are served atop a bed of Mexican rice and then topped with queso fresco and quick-pickled onions.
Can we just say a collective hallelujah that Cinco de Mayo is falling on a weekend this year??
Mostly because MARGARITAS.
(Need I say more? My alcohol tolerance these days is approximately one sip before I fall off my chair giggling. #thisis31)
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
