Can I brag for just a second? Look how cute my kid is. I mean, seriously. Don’t you just want to nibble on her?
I know, all parents think their child is the cutest – that’s how it should be! It seems like just yesterday Mr. P and I were driving home from the hospital with her and I kept saying to him, “She’s just perfect, isn’t she?…Seriously, Mark, she’s PERFECT!” He just laughed and agreed.
Halloween is less than 2 weeks away and for the first time ever, I can’t wait. I’m generally not interested in Halloween, but as with many things, kids change all that. I made plans with friends to Trick or Treat, just so I had an excuse to bundle the baby back up in that lady bug costume and trek her around in the wagon. Halloween is very self-fulfilling in the early years, isn’t it?
But I need that. Badly. My life seems to have become this predictable, boring mess.
When winter comes, I don’t know what I’m going to do after work. I’ve fallen into such a routine since starting my job that the bitter cold is going to throw me way off. Me, and the baby, and the dog.
Our after work/daycare routine involves playing outside when I get home — me shooting tennis balls down the driveway for the dog to chase after while Shea crawls around getting dirty after she tires of pushing her little walking buggy around. As they both tire out, I am generally profusely sweating in my work clothes and no-longer-comfortable shoes…and we retreat indoors for the brief evening of dinner, bath, and bed for the little one.
And the mornings? Let’s not even go there. Let’s just say breakfast cookies and crock pot oats are my saving grace. I can make them ahead of time and reheat as the week progresses. Plus, both are baby-approved and filling, as well. Oh, and any excuse for pumpkin all day every day! Enjoy!
- 1 (15 oz) can pumpkin puree
- 1½ cups uncooked steel cut oats
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- ¼ tsp salt
- 6 cups unsweetened almond milk
- ⅓ cup brown sugar
- Combine all ingredients in an electric slow cooker and whisk well. Cover and cook on LOW for 8-9 hours; stir well before serving.
The picture where she’s starting to cry melts my heart. And yes, she is the most beautiful baby – well, after my daughter 😀
Are you coming to Oak Park anytime over the holidays?
What a delicious looking recipe! Obsessed with pumpkin and oats right now so this fits right in. Thanks for the nutritious idea.
hey, how could i adjust this recipe for high elevation? i live at 10,000 feet. thanks!
Can you use skim milk instead of almost milk?
Hi Donna! Absolutely! 🙂