And just like that...I have a 6month old.

Silas Ryder Bushong. 6 months.

Weight: 19 lbs 3.02 oz

Length: 27in

can't believe my eyes. this little chunky monk is 6 months (and 10 days!) old. time is flying and it's so cheesy to say, but i wish it would slow its roll for a minute. I can't believe how big he is getting. just this morning when we woke up he rolled over onto his belly and got into the crawling position. I was like WHOAH dude, chill out! I want you to stay my teeny little babe for awhile longer. Unfortunately, this child has his mind set on growing up. total sad face over here.

We have yet to really start on solids. I feel like he's just way too young to be getting meals of solid food yet. Instead we are doing a bit of baby led weaning and giving him large chunks of things that he can naw on and practice holding. Apples and pears have been really easy to do this with. He doesn't have teeth yet so he's unable to actually bite into anything, but we still make sure to sit with him and watch him closely!

This picture from my Instagram makes my heart melt.

sleeping has been hit or miss with this kid. I'm kind of letting him do his own thing with naps during the day, which is what i find works best for us. when he's tired i can tell immediately and he will go down in a second. for us that works better than trying to get him down at a specific time and spending an hr. with him fighting it. bedtime is always between 6-7:30pm. the thing we are having a problem with is his constant nursing at night. I have pretty much been exclusively breastfeeding for 6 months (no bottles). we co-sleep as well so it's not too bad on me since i can nurse while lying down, but i've had a few nights where i swear that kid is latched onto me for hours. i can see it starting to get better and i definitely prefer the co-sleeping no bottle deal to waking up and picking him up out of his crib to nurse. Bottles are a pain in the ass to clean and i'd rather not have to pump. 

so there yah have it. that's about all i've got on this cute little dude! he really is the best. so funny and lovey. I really couldn't be more blessed to be his momma. Love you Silas! xo

ps. sorry the pictures are all over the place as far as what i used to shoot them. some were on our cannon and some were off instagram/phone. I'll do better next time ;)

broke fashionista

with a new little babe and our decision for me to stay home i am sad to report that my shopping habit has pretty much been squashed. this means i've had to get creative. i've bought some basics in the last few months that work really well with some of the things that i already had in my closet. White t's, some dark denim, a grey cable knit sweater, and some red lipstick are going to be my go to's this fall/winter.

Shirt: American Apparel

 Jeans: F21

Sunglasses: Ray Ban

 Ankle Boots: Charlotte Russe (purchased 2yrs ago)

Beanie: My husbands

along with the very limited budget for shopping, I have accepted that at this moment in my life it's best for me to not wear anything too spendy anyways. with the spit up and occasional diaper leak i'm better off wearing things that i'm not too attached to. american apparel and their plain t's have been my go to as well as forever 21 jeans which i'm loving the price of ($10!) since my body is still changing a bit after having Silas.

So here's to you my broke fashionista's, makin' it work and stayin' fly. xo

give me grapefruit, or give me death

Recipe can be found here.

Shout out to my cuz Kristine for this little beauty of a recipe. This tart is ah-mazing. So fresh and so clean clean. For some reason when I first thought about making this, in my mind I was going to have to bake the grapefruit (what?!), but alas the only thing you bake is the tart shell which makes this so simple. The hardest part is segmenting those damn grapefruit pieces. It is worth every minute though, I swear. It's not a very "wintery" dessert, but if you are craving some sunshine you should have at this. Sunshine on a plate I tell ya'.

My own tart dough recipe

1 stick of butter

approx. 1 1/2 cups of flour

2 tbsp of sugar

2-6 tbsp of ice water (it depends on what the weather is like. seriously)

cut up butter into little cubes and throw into flour with the sugar. I use my fingers to "cut" the butter into the flour. the goal is to coat all of the flour in butter. it will get grainy and stick together somewhat when it is ready. add in the water 1tbsp at a time. You want just enough to where the dough forms a ball. wrap in some plastic wrap and put it in the fridge. Preheat the oven to 350〫

Tart Filling

3-4 ruby red grapefruits

1 8oz container of mascarpone cheese

candied ginger

sugar

here comes the tedious task of segmenting. You'll want a sharp knife to get the job done. I cut off both ends of the grapefruit to expose the flesh. run your knife down the pith (the white part) so that you expose the membrane of the grapefruit. You want to get this thing completely naked for lack of a better word. When the white pith is all gone, carefully slice in between the segments. When you get a piece out you should lay it on a paper towel to dry off some of the juice so that your tart doesn't get wet. Onto the cheese. put the mascarpone in a bowl and after you segment your grapefruit you should squeeze the remaining juice into the mascarpone cheese, this will help thin it somewhat. I added about 1 1/2 tbsp of sugar to the mix. Chop up your candied ginger super fine. I'm not sure what the recipe calls for, but I did about 10 pieces...and then added more because I love that stuff! mix it all together and let it sit in the fridge. Pull out your tart dough, roll it out and put it in your tart shell. You are supposed to put some beans in the shell to keep it from puffing up, but I just poke a ton of holes with a fork and that works for me. Bake the shell until it's golden and crispy. Now you have to cool the shell completely before filling it with the mascarpone. At the suggestion of my lovely cousin Kristine, pile that grapefruit on! I like the free form look of it rather than arranging the pieces. Now please, go enjoy it and let me know how bomb it is.

Are you there followers? It's me, Kelsey.

Photo credit: Christy Cassano-Meyer.

So here I am. Blogging. Feeling like I'm important enough that I'll wake up tomorrow and have 100,000 followers along with another 1,000 following me on instagram. Joking. I'm pretty sure that is not how this works and I'm definitely not in this for the ego boost (or am I?!). I've been wanting to start a blog for a long time. Primarily because I cook A LOT and I felt like I was bombarding innocent people with my constant stream of food pics on facebook and the like. Then I had a baby. Things spiraled downhill from there with my incessant posting of baby pictures (and before that, the ever so lovely baby bump). So I guess this is a blessing to all those who are annoyed by my constant "MY BABY IS SO CUTE" and "CHECK OUT THIS AWESOME STIR FRY I MADE" posts on the book and instagram, but for those who don't cringe at everything I put on facebook I hope that you'll wander on over and find some inspiration for dinner, check on my growing little bebe, and maybe even gain some insight into my little ol' life. So there it is. My first post. Cheers!

ps. This picture has nothing to do with this post, but it's hilarious and I love it.