DIY baby wraps!

For a while, now, I’ve been a big fan of babywearing. For while the baby is small, there’s nothing better! You can keep your little one close, safe from creepy strangers, and still do everything you need to do.

So, in my third trimester, I made a moby wrap, using a tutorial from A Load of Craft.

Since it was 100% cotton, and the right measurements, I used a bandanna for the fabric panel she suggests. I also used 5.5 yards of turquoise jersey (the thick kind).

Simply cut the fabric 20″ from the edge, in order to have a 5.5 yards by 20″ strip. Then launder it, fold in half lengthwise to find the center, and sew your fabric square directly in the center of the strip. For directions on how to wear it, go here. (Since this is basically a moby wrap, the same directions apply.)

Her head is nicely supported in this wrap, honest. She was just arching her back at the time, because she had hiccups.
Her head is nicely supported in this wrap, honest. She was just arching her back at the time, because she had hiccups.

I must say, it came out pretty nice.

Then, a little bit ago, I stumbled upon a video about how to make an x-back wrap using 3 t-shirts. The lady who made the video made it abundantly clear that after she’d made it, she realized that you need to use t-shirts that fit you, not ones that are too big, like she said in the video.

3 t-shirts, huh? I can do that! So, I got out a few extra tees, lopped and tied, and I had a new carrier in about ten minutes.

This one's pre-hiccups. See, her legs are in sitting position, the sling supporting from her bum to under her knees.
This one’s pre-hiccups. See, her legs are in sitting position, the sling supporting from her bum to under her knees.

The only issue with the original was that the two load-supporting tubes were of different stretchiness-es. (So not a word.) The point being that the weight of my daughter was unevenly distributed on my back, and can certainly say that it made me paranoid and sore the whole time I was testing it out. And as for how my back fared– I’m still feeling it.

If you do try out the t-shirt method, (which I recommend) here’s some tips:

  • use t-shirts that are thick, stretchy, and (preferably) without side seams.
  • Find 2 tees that have almost identical fit, fabric thickness, and color. This will ensure good weight distribution and safety.
  • Try to use at least 1 long-sleeved shirt; the sleeves are good for tying  the two loops together in the back, and if you use  the sleeves of  the front panel’s shirt, it’ll color-coordinate with the front panel.
  • If you do use long sleeves to tie the X in the back, use both the sleeves to make the tied portion of the loops even longer. This creates even better weight distribution. (Save your back the pain, eh?)
  • The same lady who made the first video also made a follow-up video on how to use it safely, and I would recommend watching it, as well.
  • For your baby’s safety, as with all homemade baby gear, pay close attention and use common sense. If the fabric doesn’t seem stretchy enough, or you don’t feel comfortable using tees with side seams, or you think you ought to buy new shirts to use–adapt this to meet what you need. The most  important thing about babywearing is that both you and your little one feel safe with the situation.
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Veggie Pizza

Yep. VEGGIE PIZZA.

I’m not talkin’ kale on your pizza. I’m not suggesting the “cover your pizza with veggies so it can count as healthy, but wishing you could let yourself pick all that gross stuff off” method. Oh, no. This is pizza made of veggies. And It’s pretty delicious.

I first heard of such a thing from pinterest. (Where else?)

First, we tried out the cauliflower pizza crust from The Lucky Penny. It was good! But it was a little too labor-intensive for my taste, and it took ingredients that we don’t always have on hand. (Like, a whole head of fresh cauliflower? Seriously, people. Not normally on my grocery list.) We’re spontaneous pizza-makers, and I wanted a crust we didn’t have to plan very far ahead. Plus, it stuck to the pan horribly. We never have parchment paper, (and I do mean never. I wince at the price, every time I look at it in the store.) so, we used foil, and it just didn’t fit the bill.

Second, we tried the spinach crust from Jo and Sue. It was even better! The first crust still tasted a bit cauliflower-y, and the spinach crust had no such inclinations. We used frozen chopped spinach, so we didn’t even have to break out the blender, just thaw the spinach in the microwave. But I knew I could make it even better for us, since it called for a CUP of cheese.

Third, we tried spinach crust with flour instead of cheese. Just a straight substitution. It was brilliant! It had beautiful flexibility, crispy edges, and no need for parchment paper, blenders, or wringing-out of vegetables.

So, without further ado:

OH. MY. PIZZA.
OH. MY. PIZZA.

Spontaneous Spinach Pizza

2 Cups frozen chopped spinach (from a bag, not a block!)

1 large egg

1 cup flour (we use whole-wheat)

  • Preheat oven to 425*.
  • Thaw spinach in the microwave so that it’s mostly defrosted.
  • Mix all ingredients together with a spoon.

It should look like this:

Mmm, spinach paste.
Mmm, spinach paste.

 

 

  •  Spread out the paste onto a greased 12″ pizza pan, trying not to leave holes. This is messy, folks, but the results are oh so tasty. Promise. 🙂
  • Put your crust into the 425* oven for about 15 minutes, until the crust looks dry and vaguely biscuit-like.
  • Spread sauce, cheese, and toppings… I’m not gonna tell you how to make your pizza. You know how you like it. (We used alfredo sauce, cheddar, and sliced onions. Pure decadence.)
  • Put your pizza back in the oven until the cheese is melted and it looks like how you like it!

Enjoy! We sure did. 😀

All that remains.
All that remains.

 

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Graham Crackers!

Who doesn’t love a good graham cracker? Seriously, folks. You know you do.

Soooo yummy.
Soooo yummy.

You’ll find the recipe I used is here, on Marcus Samuelson’s site.

The only differences between his crackers and mine are that I substituted half of the flour with oat flour, I didn’t add cinnamon to the dough or glaze them, and I used coconut oil.

To make your own oat flour, just put oats through your blender, spice grinder, or food processor. I’d recommend sifting the finished product, if you don’t want the stray oat bits getting into your crackers.

Now that you know, why not enjoy a couple fresh out of the oven with a glass of cold milk?

😀

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