Miss E's present and birthday treats waiting for her to arrive. |
Looking back on the past six years I can't help but tear up. You see, even though Miss E was our first baby and I was the typical over-the-edge first time mom, I just knew something wasn't quite "right" from the very beginning. I kept questioning some of her little quirks, but for the most part the "experts," friends, and family made me feel like I was just over analyzing and overreacting to things. She was a terrible sleeper. The poor thing just could not self soothe! I swear I broke the binding on our beloved copy of The Happiest Baby on the Block by Dr. Harvey Karp. We swaddled her, shushed her, rocked her, bounced her, slept her on her side and put more hours on our baby swing in the first few months of her life than we ever would again even with TWO more babies to follow!
Miss D meeting "Piggy." |
From that moment on we were in the capable and supportive hands of her OT, PT and SLP. From the age of 3 she attended a wonderful preschool where she had the opportunity to interact with and learn from typically developing peers. She also attended therapeutic swimming classes and Hippotherapy (Therapeutic horse riding) and we eventually got an official diagnosis of Autism from our beloved Developmental Pediatrician when she was 4. Our original goal for Miss E was for her to be all caught up so that she did not require any interventions once she reached school age. She will be finishing up her Kindergarten year in the next couple of months and I must say that while she is still receiving therapies (I'm no longer concerned about that!) and has a shared one on one, she is 100% mainstreamed and thriving. I'd say that she has easily reached and far surpassed our expectations for her since her diagnosis almost two years ago, and we really couldn't be more proud of her!
If you are like my husband you are probably asking yourself "What does all of this have to do with the blog?" and to that I will answer-"EVERYTHING!!!" Miss E is the first reason we started to simplify our lives. She is the reason I stayed home from my teaching job and have never gone back. She is the reason we decided that it was worth making the necessary adjustments to our budget to live on one household income. Because of that choice I now have the time and energy to be more creative and thrifty. Essentially, Miss E started us on the path that would eventually lead us to having this Small Farm in the Woods.
After Miss E had introduced everyone to our 4 new piggies and they were relatively settled into the new digs, we came inside for cake and presents. Miss E had asked for a bed for her stuffed animals for her birthday. Plan A was for Mr. J to make one, but as time ran out plan B was to run to the Mill Store to get one. Thankfully, I ended up finding and old planter at my aunt's house while I was helping her move that fit the bill perfectly. I guess God had a Plan C to make our lives even easier!
While Miss E and Mr. J were out retrieving the piglets I realized that I had no good way of wrapping the bed, so I whipped up a simple cloth gift bag with fabric I had on hand and tied it with a ribbon. I had plenty of time before they were expected back so I decided to reinforce all of the seams with a zig zag stitch. I also pressed and hemmed the top for a neat finish. In a pinch these steps are not at all necessary but now we have a cool, HUGE, reusable gift bag that is made to last!
Gluten Free Toffee Coffee Cake
1 1/2 C. brown rice flour 1. Butter 9 x 13 in. pan or 2 pie plates
1/3 C. potato starch
2 TBSP. tapioca flour 2. Beat together flour, both sugars, butter and salt until mix.
1 tsp. xanthan gum resembles a course meal. Set aside 1/2 C for topping.
1 C. brown sugar
1/2 C. white sugar 3. Stir in baking soda and add buttermilk, egg and vanilla; beat until
1/2 C. butter, at room temp just combined.
1/2 tsp. salt
7 1/2 oz. toffee, crushed 4. Transfer to buttered dish(es.)
1 tsp. baking soda
1 C. buttermilk 5. Add Toffee to reserved topping and mix. Sprinkle over cake.
1 large egg
2 tsp. vanilla 6. Bake at 350 degrees for 30 mins., or until golden brown.
*If you want to make this with regular flour use 2 C. and omit the brown rice flour, potato starch, tapioca flour and xanthan gum.
*If you want to make this with regular flour use 2 C. and omit the brown rice flour, potato starch, tapioca flour and xanthan gum.
Make a wish, sweet girl. The sky's the limit! One Proud Mommy, Mrs. J :) |
Love all of this! But what I love most is when you said E. is thriving. So true!
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