A Bond Like No Other

Meet Mia and Tate.

Brother. Sister.

A Friendship for Life.


Irish Twins

My sister and I share the same birthday… September 9th…exactly one year apart! What are the chances?!?

Here’s to you Kathleen Sue (She’s going to kill me for calling her this) !! I am so blessed and thankful to have a sister like you. I love you and wouldn’t want to share this day with anyone else. Happy Happy Birthday!

This slideshow requires JavaScript.

Newborn or Bust

It finally came time to organize all of the clothes my kids have outgrown and I came across this precious little beanie! Brings back so many memories…Some good, some not so good…ie lack of sleep BUT even so, I would definitely love another little blessing. Some say the transition from zero to one is the hardest so how about from two to three? Am I crazy?

We Be Jammin’

Lately, my daughter and I  have enjoyed little projects requiring us to “make/bake” something. I found this recipe and decided to give it a go… and why not, right? It’s fresh, has less preservatives, and it makes for great presents for Christmas! Already thinking ahead here!



Organic Raspberry Jam

Makes about 5-6 cups

In preparation for canning:
Sterilize your jelly jars. You can do this by placing them in boiling water or in your dishwasher. Also, heat up the rings and lids in a pot of water until little bubbles begin to appear, but do not boil. Heat a really large pot of water for canning. The jars must be completely covered by the water. Place a lid on the pot to help the water heat faster.

To make the jam:

  • Pick or buy 2 quarts of berries
  • Clean the berries, remove the green tops, and mash gently.
  • Add 2 teaspoons of calcium water (included in pectin package) to mashed berries

In a separate bowl combine:

  • 1/2-1 cup honey, 3/4 cup-2 cup organic sugar, or the equivalents of stevia, sucanat, or maple syrup (the amount of sweetner should be adjusted for the sweetness of the berries you are using).
  • 2 teaspoons pectin powder

Bring mashed fruit to a boil. Add pectin/sweetner mixture. Stir vigorously for two minutes, return to a boil, then remove from heat.

Canning the jam:

  • Fill each jar to 1/2 inch from the top. Wipe the rims clean, then add the lids and screw tops.
  • Place jars in the big pot of boiling water so that they are completely covered.  Boil for 5 minutes (add 1 minute for every 1000 feet of elevation above sea level).
  • Let jars completely cool. The jam will not solidify until cool. Check lids to make sure they are sealed/sucked down.

Website: http://ecochildsplay.com