Boo At The Zoo

Halloween was a complete bust last year. It was meant to be the year that Cadence got to go out trick-or-treating for the first time. It was meant to be a whole lot of fun. However, Cadence wound up with the flu. We spent Halloween between the clinic and the couch. Many snuggles were enjoyed. That was pretty much the highlight of the occasion.

This year we were determined to make Halloween as enjoyable as possible for the children. It's Cameron's first Halloween and Cadence's first official year of being a trick-or-treater. The lead up to today has been exhausting for Cadence especially. She can't wait to put on her costume and get outdoors this evening. I can't either. It's going to be fun. Yes I'm dressing up too.

Yesterday we bundled up the crew and headed over to Boo at the Zoo. This is an annual event held at the Toronto Zoo. Families can wear their costumes. Visit with the animals. Enjoy the attractions. There were several trick-or-treat stations. The kids loved parading around, showing off their costumes. It was a fun way to spend Hallow's Eve.

Hope you all have a safe and spooktacular Halloween!

Menu Plan Monday: Week of October 31

Happy Halloween! It feels so strange to be saying that. Can you believe it's the last day of October?!? I'm still wondering where the heck August went!

When I was younger, Halloween used to be a night where my parents would tend to order in. Pizza. Chinese. You name it we had at some point enjoyed it on Halloween. Why? It was quick and easy. It meant they'd get me out the door sooner to go trick-or-treating. They wouldn't have to deal with the fuss of preparing a meal, getting me in my costume and out the door on time.

Last week if you had asked me what I'd be doing for dinner on Halloween... I would have told you "ordering a pizza". Rather after much coaxing, I've decided I'll be breaking out my trusty crock pot tonight. No fuss. No real mess. Easy peasy.

Monday:  Crock Pot Lasagna Soup
Tuesday: Crock Pot Shrimp Creole
Wednesday: Beer & Beef Stew
Thursday: Picante Queso Chicken
Friday: Leftovers
Saturday: Chicken Szechuan Stir Fry
Sunday: Lasagna

What's on your meal plan for this week?

Adventures of Mister Tiger and Lil' Miss Ladybug

Halloween is just a few days away, and my children are beginning to get anxious. The excitement is getting to them (my toddler especially). They've had no real opportunity to release their energy and show off their fancy new costumes... until today that is.

Usually I try to snap my own photos of the kids, but lets face it. Cadence is really busy and well Cameron would rather to just crawl to Mommy any chance he gets. Tara Graham (Photographer) decided last minute to do some Halloween mini-mini sessions, so when I found out I jumped all over it. It saved me the hassle of having to try to get the pictures myself. It allowed me to enjoy the moment and share in my children's excitement. Believe me they were excited.

Tara snapped some super cute shots. Cadence had a ball running around Tara's studio with a lollipop in hand. She literally tore Tara's desk apart. Have I said lately that my daughter can be a little feisty? Because ya, she definitely can be. Haha. We had so much fun!

Foodie Friday: Crock Pot Chicken Taco Chili

Did you know that you could include shredded chicken in chili? Neither did I! That was until I came across this recipe circulating Pinterest recently. Crock Pot Chicken Taco Chili. It's every bit delicious as it sounds!

This chili had enough kick to it to appease the hubby, but it wasn't spicy enough to turn the nose of the toddler. Perfect heat.

I threw the meal in the crock pot first thing in the morning, and it was ready for us to eat at 7. No real fussing around. At about 6:30, I removed the chicken breasts, shredded them with a fork and added the shredded chicken back into the crock pot. This way the shredded pieces of chicken could soak in the flavour.

Ingredients
3 boneless skinless chicken breasts (thawed)
1 medium onion (chopped)
1 can of black beans (drained and rinsed)
1 can of white kidney beans (drained and rinsed)
2 cans of corn (drained)
1 jar of medium salsa
1 (28oz) can of diced tomatoes
Packet of taco seasoning
1 tbsp chili powder
1 tbsp cumin

Directions
Combine onion, black beans, white kidney beans, corn, salsa, diced tomatoes, taco seasoning, chili powder and cumin in crock pot. Place boneless chicken breasts on top. Cook on low 8 to 10 hours or on high 5 to 6 hours.

30 minutes before you plan to eat remove the chicken breasts. Shred the chicken breasts using a fork. Return the shredded chicken to the crock pot. Mix well.

Modifications 
The original recipe called for a jar of pasta sauce. I used salsa in place of the pasta sauce. I omitted chili peppers and cilantro. I also added more flexibility to the cooking time.

Enjoy!

Over Before It Began

It's over. It never had a real chance to begin. So for me to really say it's over just seems out of character.

I haven't really felt all that well lately. I started feeling off on Saturday morning, and it's gotten progressively worse. It wasn't the traditional cold or flu that I was feeling. I suffered random migraines, spells of vertigo, nausea and horrible cramps. Being that I was "late" (if you would even call it that... my cycles are completely wonky), I tested on Sunday. Negative. I tested again late on Monday. Faint positive. I didn't really think much of it and brushed it off. It was a dollar store test and figured it was probably an evaporation line. 

As the days past my cramps started getting unbearable to the point that I'd find myself having to breathe through some of them. By Wednesday night, I started passing tissue and the bright red bleeding started. Much heavier than normal. 

I'd experienced a chemical pregnancy. 

Miscarriage is something that is all too familiar to me. I experienced an early miscarriage in 2008 and a traumatizing miscarriage at 10 weeks in 2010.

Oddly... I'm feeling pretty o.k. emotionally. I think I'm more in denial than anything else. It was over before it really began. I wasn't bonded. We weren't trying. Sure the situation totally sucks. I have a lot on my mind. I'm in denial. I'm relieved. Sounds contradictory, oh, I know...

Going through these emotions... I can totally tell you that in no way am I ready to be pregnant again. I'm not ready to try for a third. Sure seeing all those cute pregnant bellies surrounding me in my group of friends and family does induce my baby fever... but that's just it... baby fever. 

I have two beautiful children that I am enjoying... y'know watching them grow, learn, develop and all that other fun stuff. I'm content. I'm back in school. Pursuing my dreams and finding the 'me' in motherhood.

Life is pretty perfect just the way it is right now. Well as perfect as it can be...

I'm okay. Really.

Thirsty Thursday: The Sour 67

Introducing Thirsty Thursday...

Those who know me well won't be surprised to see the weekly Thirsty Thursday addition to the blog. I'm known as a lush... Not sure if my friends and family mean it in a good way or a bad way. Whatever the case maybe. It's true. I'm a lush. I enjoy my drink, especially beers. I'm a wannabe mixologist, albeit far from it.

A month ago when I attended the She's Connected Conference in Toronto, I had the pleasure of trying the The Sour 67. It was delicious. Who would have ever thought that beer could be transformed into a cocktail?! I felt all cute and glam rocking this drink!

"The Sour 67 recipe was specially developed this fall by the “expert mixologists” at the Martini Club International Inc. (based out of Toronto, been dedicated to cocktails for 15 years (founded 1996)). The Sour 67 premiered at TIFF in Sept where celebrities, industry insiders and attendees were able to experience beer in a whole new way." - Tonia Hammer, Molson Coors Brewing Company.

To make The Sour 67 fill a highball glass with ice, 1 tbsp frozen (thawed) blueberries, 1/2 oz lemon juice, 1/2 oz lime juice, 1oz simple syrup . Top with Molson 67 and garnish with a basil sprig.

Molson Coors Brewing Company plans to introduce more recipes throughout the 2011 holiday season and into Spring 2012, which are sure to be pallet pleasers! Cheers to that

Bottoms up,

Disclosure: This is NOT a sponsored post. This post reflects my opinion and not that of Molson Coors Brewing Company or a PR company.

Halloween Crafts for Toddlers & Preschoolers

It's been a rainy few days in my neck of the woods. While I don't mind the rain, my children certainly do. They don't quite understand the concept that outdoor play in the cold, autumn rain isn't particularly my idea of a fun time.

With Halloween just around the corner, we've settled in and have been working on some spooky, fun Halloween crafts.

Today we made paper plate ghosts and trick-or-treat bags. Thank you momstown.ca for the fabulous idea!

To make these crafts you'll need:

• construction paper, 
• paint, 
• paper plates, 
• black fabric bags or pillow cases, 
• sticker googly eyes, 
• glue,
• white toilet paper.

Click here for the steps on how to make the paper plate ghost or trick-or-treat bags.

Feeling inspired? Check out these other fabulous Halloween craft ideas for toddlers and preschoolers...

19 Halloween Crafts for All Ages

Halloween Votive Candle Holders

Maple Leaf Ghost Bouquet

Pumpkin Spice Playdough

Halloween Ghost Crafts & Treats

Handprint Spider Craft

Styrofoam Spider Craft

Have you made any fun Halloween crafts with your children? Don't be shy! Share the link in the comments.

Wordless Wednesday: There's Nothing Hotter...

There's nothing hotter than a man wearing a baby!

© 2011, Domesticated Momma, All Rights Reserved. Not to be used, copied, blogged, tagged, or reproduced in any fashion without written consent.

Party Rockin' Halloween

Hope you and yours have a party rockin' Halloween!

My daughter loves this video! Haha!

Cheers,

Garlic & Herb Chicken Pasta

I used the stove tonight for the first time in well over a month. Shocking! Oddly enough I still knew how to turn it on. Ha!

Tonight I made Garlic & Herb Chicken Pasta. It's a quick and easy meal. It took no time at all to prepare. Heck... if you were worried about time you could chop up all the veggies the night before. That way it's all good to go the next evening when you're ready to cook. That's what I did this morning. I chopped the veggies and cut up the chicken while my son was napping. His witching hour usually starts around 5, so I knew if I waited that dinner may have never been made. This way it all worked out. I'm glad it did! Dinner was delicious.

2-3 skinless boneless chicken breasts (thawed and chopped)
2 tbsp EVOO
2 sweet bell peppers (chopped finely)
1 cubanelle pepper (chopped finely)
1/2 red onion (chopped finely)
Bottle of Diana Garlic & Herb Marinade (I used half. You could use more or less)
1 tsp Garlic Powder Plus
Pinch of Parsley and Oregano
1/2 (8oz pkg) of Fussili
Crumbled Feta Cheese

Cook chicken in a deep frying pan or wok with 1 tbsp of EVOO. While chicken is cooking bring water to boil in a separate pot. Once boiling add in Fussili and cook until al dente. Once chicken is cooked, add in 1 tbsp EVOO, sweet bell peppers, cubanelle pepper, onion and spices. Stir fry for 5 to 8 minutes. Don't overcook the veggies. You'll want them to cook lightly, but maintain some of their crisp.

When the pasta is cooked, drain. Mix into the chicken and vegetables. Mix in half a bottle of Diana Garlic & Herb Marinade. Do a taste test, and if you want to add more marinade by all means you can. Same goes if you want to add in less. Mix well. Top with crumbled feta cheese.

Sorry for the poor stove top lighting.

This meal was prepared in 30 minutes.

Happy eating!

Family Fun at Knox Pumpkin Farm

Autumn is by far one of my favorite seasons. Well... next to Spring that is. How could you not look forward to enjoying the scents, food and holidays associated with Autumn? Watching the leaves turn colour; it's truly a beautiful time of year.

This past weekend was gorgeous. The rain clouds finally lifted. We were graced with some beautiful sunshine and mild temperatures. With Halloween a week away, the hubster and I decided to pack up the family and go for a drive over to Knox Pumpkin Farm for the day. We had a lovely time.

Knox Pumpkin Farm has something for the whole family; a corn maze, pony rides, boo barn, playground, wagon rides, face painting, apple cider, and pumpkin picking to name a few.

We can't wait to head back in December to visit with Santa and sip some Hot Toddies.

Disclaimer: This is NOT a sponsored post. This post is based on my own opinion and not that of Knox Pumpkin Farm or a PR company.

Think Pink: Palmer's Cocoa Butter Giveaway

October is Breast Cancer Awareness Month. Did you know that Breast Cancer is the most frequently diagnosed cancer in Canadian women? It's estimated that in 2011 approximately 23,200 women will be diagnosed with breast cancer and 5,300 will die from the disease. That's an alarming number.

Breast Cancer is a disease that has unfortunately touched millions of women's lives. In honour of Breast Cancer Awareness Month, Palmer's has introduced a special edition Palmer's PINK Cocoa Butter Formula Massage Lotion for Stretch Marks. Proceeds from the sale of these PINK Palmer's bottles will be donated to The Breast Cancer Society of Canada.

I still remember when I noticed my first pregnancy stretch mark all to well. It felt like my world was over. I cried and cried. I called my Mom, and vented to her. Shortly after I was introduced to Palmer's Cocoa Butter Formula Massage Lotion for Stretch Marks. I fell in love instantly. The formula went on smoothly and was non-greasy. It drastically decreased the appearance of stretch marks. The lotion contains antioxidants which helped revive the skin. It provided me with more of a glow. I'm currently 8 months postpartum with my second child, and I still continue to use Palmer's on a daily basis. It's now a part of my daily regime.

About Palmer's PINK Cocoa Butter Formula Massage Lotion for Stretch Marks:

• Lightweight, non-greasy lotion
• Ideal for all over body use
• Combines Pure Cocoa Butter, Vitamin E, 
• Collagen, Elastin and Shea Butter
• New, advanced formula with exclusive Bio 
• C-Elaste™ complex
• Features a new light scent
• Hypoallergenic – Paraben-Free – PhthalateFree- Dermatologist Tested
• 250ml bottle (lotion) retails for -$6.99

Our friends at Palmer’s want you to think PINK this month. One luckyDomesticated Momma reader has the chance to win a gift basket containing Palmer’s Cocoa Butter Formula Massage Lotion for Stretchmarks, Palmer’s firming butter, Original Palmer’s Cocoa Butter Formula lotion, Palmer’s Cocoa Butter Formula concentrated cream and a pink water bottle!

To enter, leave me a comment describing how you're supporting breast cancer awareness this month.

For additional entries (leave a separate comment here for each):

• Follow me with Google Friend Connect (there’s a link on the right side bar)
• “Like” Domesticated Momma on Facebook (leave your first name and last initial in your comment so I can find you, please)
• Follow @adomesticmomma on Twitter and tweet about this giveaway (RT 1x per day and leave me the link to your tweet in your comment) (Sample: Enter to #win a Palmer's Gift Bag and learn how they are supporting Breast Cancer! Ends 10/31 @adomesticmomma http://bit.ly/uL8e3V)
• Grab my button for your blog and leave a link in your comment
• Blog about this giveaway and leave me a link in your comment

Contest closes OCT 31 @ 10pm EST; open to CANADIAN RESIDENTS only.

Please make sure that your profile is public or leave me your email address in each entry so I have a way to contact you. 

I will use Random.org… to chose the winner and email them. 

The winner will have 72 hours to contact me or a new winner will be chosen. 

Good luck!

Crock Pot Mac & Cheese

I have been on the hunt for the perfect mac and cheese recipe for years. I've tried out many different recipes, but nothing has ever passed the taste test.

Fast forward to recently. 

A couple of weeks ago I came across the blog Crockin' Momma. Lo and behold the blog owner had posted a recipe for Crock Pot Mac & Cheese. I was very weary about the possibility of cooking mac and cheese in the crock pot. Wouldn't it curdle the cheese and other milk ingredients?! One would think so, right?! Well it didn't. The meal turned out perfectly. It wasn't too creamy. It had a nice consistency to it.

Hell... my picky toddler even loved it.


This is one of those easy go to meals that can be made on a whim. It doesn't need to cook all day. It's versatile and the ingredients can easily be adjusted. If you didn't have time to prep the meal for the crock pot, you could easily cook it on the stove. Like I said... versatile.

Ingredients
1/2 (8oz) bag of uncooked Fussili
3 tbsp margarine
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
1 can condensed cheddar soup
1/2 cup heavy cream
1 cup of milk
1/2 cup sour cream
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried mustard

1 tbsp margarine
1/2 cup bread crumbs
1/2 cup parmesan cheese

Cook the Fussili until al dente. While the pasta is boiling, set your slow cooker to low and add in the 3 tbsp margarine, monterrey jack and cheddar cheeses.

Once the pasta is al dente - do NOT over cook - add it into the crock pot. Mix in the sauce (heavy cream, milk, soup, sour cream, salt, pepper and dried mustard). Combine all ingredients well. Cook on low for 1 and a 1/2 to 2 hours. Stir occasionally.

At the 2 hour mark, add 1 tbsp margarine to a pan on the stove. Mix in bread crumbs and toast. Add pasta to casserole dish. Layer with toasted bread crumbs and top with parmesan cheese.

Modifications: When I made the dish I followed the original recipes cook time of 3 hours. I found this was too long... Hence why I've lowered it.

This meal could easily be modified to a meal made on the stove. A simpler variation would be to boil the fussili. Mix with the cheddar soup. Top with bread crumbs and bake in the oven at 350F until bread crumbs are golden brown and sauce is bubbly.

Happy eating!

Sigh of Relief... Maybe?

I debated posting this. However, I don't see the need to keep it on the down low. It may displease a few, but whatever.

I'm 5 days late. Keep in mind that I'm still breastfeeding.

My cycles since giving birth to Cameron have been off. Very wonky. I had my first postpartum period at 8 weeks. Followed by 12 weeks, 5.5 months and every 23 days after that. I've been far from regular. After a few months of having a some what regular visitor every 23 days... I'm officially what I would now consider late.

I'll admit we "did it" one time this cycle while in Mexico (days before I was expected to ovulate... if I ovulated at all...). Knowing full well it only takes that one time. We risked it. For that very reason I decided to take a pregnancy test last night.

Big FAT negative.


Phew.

I'm still late, but at this point I know it's probably a result of hormones from breastfeeding. There's absolutely no chance I'm pregnant.

While I am breathing a sigh of relief, there is still that one little part of me that feels a little let down. The idea of possibly being pregnant with a third did get our hopes up. It actually initiated conversations of having a third child... conversations that would have never been had it not been for the circumstances.

I feel silly for being a little bummed about this, but it's the reality of the situation.

Does it mean we're going to start trying anytime soon? Most certainly not. 
It's totally on our mind. For now however we'd rather just take one day at a time. When it happens, it happens. Although that one part me had been slightly hopeful... Damn you baby fever!

Menu Plan Monday - Week of October 24th

Menu planning is not for the faint at heart... let me tell you. Last week was hard. It was hard to stick to the plan. I kept having to consciously twist my arm to stay on track. It was like I had a devil on one shoulder and an angel on the other, bantering... "order in... what's one night?!" whilst the other one screamed "don't do it". Ahhh! Painful.

Cameron was inconsolable this week. He's cut four teeth in the span of two weeks. I started a college program on Tuesday. It's been a juggling act to balance it all, and keep up with everything else. Yea know what though... I did it. I'm proud of myself. Like I keep saying... it's the little things! It really is.

I'm really digging my slow cooker. It's so easy and practical. It makes ensuring I have a dinner on the table at the end of the day seem like a walk in the park. For that very reason, I'm going to stick with using it. It's what works.

I'm sure you're sitting there reading along thinking just skip to the menu plan already... Without further ado, here it is:

Monday: Crock Pot Mac & Cheese
Tuesday: Sauteed Herb & Garlic Chicken Pasta Salad
Wednesday: Tomato Soup & Grilled Cheese
Thursday: Crock Pot Shredded Chicken Taco Chili
Friday: Leftovers
Saturday: Crock Pot Buffalo Chicken Sandwiches
Sunday: Crock Pot Buffalo Chicken Fajitas

If you ever see a meal that inspires you on my menu plan, please leave a comment below and I will arrange to post the recipe for everyone!

Cheers!

Check out Organized Junkie for menu planning tips and tricks!

When Mom Goes Back to School

7 years ago if you had asked me if I'd ever step foot back in a classroom I would have laughed you off. I hated my program. I studied Business Administration - Human Resources. While I liked the Human Resources aspect of the program, I didn't like my professors. They weren't passionate about their jobs, and sadly that rubbed off on my view of the program. I couldn't have been happier the day I completed my program. I obtained my diploma with honours and proceeded on with my life. I was so young and naive. I never anticipated ever going back to school after that.

7 years later... I am now enrolled in a digital photography program. My first day of class was this week. So far I'm loving my program. I'm already starting to write up a wishlist of accessories and hardware upgrades I'd love. I'm daydreaming of building a studio. I've already chosen a business name. It's crazy and overwhelming how truly inspired I am. I'm very passionate about the prospective career as a photographer.

I've certainly become a mom of all trades. Juggling life with a newborn and toddler, home daycare, daily household responsibilities, being a wife, blogger, student and finding time to bunker with the books. It hasn't been easy. I need to find my balance. So far though I'm not feeling too stressed, which I find shocking. I'm generally your chronic worrywart.

My first assignment is due on Monday. Between now and Monday I'll need to find time to get out and snap some photos. Learn how to effectively use f-stop, and apply it in aperture and manual modes. Is it sad that I'm actually excited about homework!? Why couldn't homework be this much fun when I was younger?! Ha!

It feels so good to be pursuing my dream and passion finally... I'll tell you what!!