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‘Wakes up at 7:30, and plays quietly. He doesn’t cry but waits for mommy to come and get him for breakfast.” Isn’t that just the best way to start the morning? Dylan Rheal was born this past February. His mom, Marci Rheal of Newburgh, won our very first “expectant mom” contest. Her prize package was a year’s worth of photos by the Wanamaker Photography, and I get so excited when I know there’s been a photo shoot scheduled since we know we are in for a new batch of “cutey-patootie” photos.
When I first met Dylan, he was sleeping so soundly in his carrier, occasionally hiccuping, which when a baby does it, while sleeping, is just a scream to watch. Marci and Corey hovered like new parents do, like I remember doing as a new parent. In fact, it brought me back to the day my husband and I brought home our first baby. After being waited on by the nurses, having someone right at hand to ask questions about this, after a day, they discharged us. Me, and this little baby. How could they just let me go? I’m not ready to do this by myself. But that was it. I remember placing her on her diaper table, as she wiggled around, and I thought, “Ok Emily, we’re going to do the best job we can.” She hiccupped, smiled, and then we were all just fine.
Please check out the August HV Parent, or view the story online. We are thrilled to showcase this new little guy, and the new parents; I know they’re going to be just fine, too.
Like many others, I bake much less in the summer. Who wants to turn on an oven in the middle of a hot afternoon? Breakfast, however, is the one time of day when I can justify using the oven without feeling too guilty (or overheated). A friend of mine posted pictures of an enticing breakfast she’d made the other day, and I hit her up for her recipe source. As soon as I got a look at the recipe, I was hooked, and knew I’d be trying it out the very next morning. I love cooking with in-season produce, and the idea of fresh blueberries melting into the dough sold me on the spot.
Blueberry breakfast cake
This recipe comes from a wonderful site, Alexandra’s Kitchen, which is filled with delicious meal ideas (her zucchini fritters are next on my list!) I made just one change, and substituted whole wheat pastry flour for 1/3 of the white flour. Usually I also replace at least half of the butter with applesauce, but I was too dazzled by her recipes to remember to do so. I’ll do that next time. Everyone in my house gobbled a piece, and then had seconds, so I highly recommend making it!