Who Am I?

I can't even tell you how many times this week alone a kid or teacher called me "Ava's Mom" as if it were my actual name. I answer to it without hesitation just like if they called me Amanda. After Ava was first born, I wrote a post called "I'm Ava Mom" about kids and grown-ups calling me that instead of my name. It was only a few months ago that Ava wondered about my actual name.

When I was a little girl my family called me Mandi. Now only a few people call me Mandi. After graduating college, I built a professional identity as Amanda Volarvich. Then 7 1/2 years ago, Aaron and I got married and changed my identity to Amanda Berkey. The Volarvich name showed up surprisingly in January when we signed our mortgage refinance paperwork. I couldn't believe after all this time, I signed my name as Amanda Volarvich.

The day I became a Berkey.

Then Ava was born in March 2010. Hearing myself referred to as a mother was surreal. Now, Ava prefers to call me mama or mom. And in sweet moments, she calls us Baby Mama and Baby Daddy. And then if we have another child, I'm sure it will be so cool to hear his/her friends call me by their name too.

First family photo in March 2010.

Here I am 36-years old, and I remember those days in my 20's when I identified with being a feminist focusing my power on advancing a career and being independent. Then after marrying Aaron, we merged our independent lives and identities into a unit. We had to become more reliant on one another. We've adopted a mix of traditional roles in the context of a modern family. I still feel like a feminist, but now inside of marriage and motherhood. I handle the cooking, cleaning (ok, outsourced a bit!), and the bulk of child care duties. That's not because he's unwilling, but naturally with mothering/breastfeeding in Ava's first years she wanted me. Aaron handles all the outdoors work, which is a lot since we have a lot of land for city-standards. But, we adopted these roles by our personal interests. I love to cook and he loves to be outdoors. Now with being a mother, I want to do meaningful and challenging work but not at the expense of my family. So that means, I've put the brakes on surging to higher levels for now while we have a young family.

It makes me look forward to more transformations in the future when Ava grows up or even my 40th birthday, which is not too distant in the future. I want to live my life to honor those important milestones and transitions in life to shape me into the person that I have become. It makes me appreciate my age and where I am in my life. I don't want to hide my age because it's a marker for what I've been through, the good and the bad and in between!

Ava is an energetic and empathetic 3-year old.

Summer is here!

Excited at the ice cream shop

Today is the summer solstice and the days have been so long. It's even more noticeable in Indiana where we're on the westernmost area on the Eastern timezone. It's not completely dark until about 10pm. Ava has been staying up later and later. The days of winter hibernation are long over and now we're in summer mode: going to bed later and waking up earlier with the extra light.

Tonight we made our pizza on the grill instead of using the oven on a hot day. Last summer we changed our Friday night pizza tradition to the grill, but since today was the first day we had to remember how we did it. This time we made it on a metal pizza pan on the grill and it worked out great! It takes longer than the oven, but Ava had a TJ's peach pop after school so she was fine to wait longer for her dinner. I make a whole wheat dough for our pizza and top it with cheese, fresh spinach, pepperoni, and olives.

A couple weeks ago, we took an impromtu Sunday afternoon trip to a local ice cream shop after Ava's nap. Ava got a chocolate ice cream cone and it was so huge that Aaron had to help her eat it! She was excited because her cone had chocolate and sprinkles!

Her favorite flavor is chocolate!

The ice cream shop is on the Monon Trail and we walked a bit afterwards. Then we saw lots of geese and ducks on the canal. We stopped into a local heath food store that sells corn for ducks. That can't be good. But it's probably better than feeding them bread. Ava felt brave enough to carefully drop the kernals to feed the ducks, but the geese were more interested. One of the geese was especially friendly and walked right up to us. I was shocked! We saved the rest of the duck food for another trip.

Ava just wrapped up her soccer season at school today. She asked to do gymnastics instead of soccer. Last month, she went to her friend's birthday party at a gymnastics place. She had a blast, especially loved jumping on the trampoline. I signed her up for some classes in July to try out to see if she will like it. She has also asked for ballet classes and thankfully we can do that on-site at her preschool so that may be in the near future too. We're excited that she is able try some new activities. 

Feeding geese

I'm amazed by how fast she's growing up - emotionally and physically! She must have been going through a growth spurt because we're starting to put away the 3T outfits for 4T, especially in shirts and dresses. She is tall and skinny so the 3T bottoms fit better. I'm amazed by how much she is developing friendships and recognizing social cues. Her emotional development is top of mind right now and we talk about every detail of her day. She tells me about her friends and who hurt her feelings or made her laugh. I believe that the openness of our relationship now will help in those awkward teen years.

Our garden isn't booming like we had hoped, sadly. When we scoped out the garden spot in early spring, the sun was in a different spot and there were no leaves on the trees. Our garden doesn't get much direct sunlight especially now that the trees have filled in so much. Aaron is thinking about cutting some tree limbs directly above our garden. We have some cucumbers and a few green tomatoes developing, but the peppers and cauliflower have been eaten by slugs. We finally have kept the deer away with the netting, but the garden has been attacked by a mole and slugs. We also suspect our new topsoil is packed down to much. Next year, we'll have compost to mix in and we'll aerate the soil to see if that improves it. We keep learning each year. I hope one day we'll have the garden that we've been dreaming about to provide vegetables through the summer. I really want to make salsa with all our veggies.

We're really looking forward to some lake weekends up north to visit Aaron's family. We're heading up on a long weekend around the 4th of July and then have plenty of lake time in the next few months. Ava is really excited to go swimming in the lake and see her family and friends. We were up a couple weeks ago and the lake water was still very cold. No doubt we'll be swimming on the 4th! We're excited that summer is finally here!

Whole Grain Egg-Free Pancakes + Freezer Tips

After we discovered Ava's egg allergy, I started experimenting with egg-free cooking and baking. I found a recipe for whole grain pancakes and have adapted it for her allergy and it's fantastic! I made a double batch last weekend for breakfast and to freeze. On Thursdays, Ava's school serves pancakes for breakfast. Aaron liked them too! I keep egg-free muffins, pancakes, waffles, and french toast to bring to Ava's school so she can participate in the meals without causing an allergic reaction. Since she sees her friends eating pancakes too, it's nice that she has some that are tasty and egg-free.

So far, I've made these pancakes with cooked millet or oats. We like them both ways. I cook the whole grain on the stove ahead of time and set them aside for making the pancakes when we're ready.

Step 1: (Make-ahead) cook whole grain - I like to use old fashion oats or millet. Store in the refrigerator or puree and store until ready to make pancakes.

Puree the whole grain (millet)

Step 2: (Make-ahead) Puree whole grain 1 cup + 1/2 cup water. Blend to desired consistency (you don't have to do this step, but the texture might be off for kids if you don't). Store in the refrigerator.

Step 3: Make batter and cook pancakes on the griddle. Serve and save the rest for freezing. Let pancakes cool completely and store between wax paper in labeled freezer bags.

Step 4: Reheat. Remove frozen individual pancake. Put on a microwave safe plate. I usually set this out about 30-45 minutes before we leave the house. I microwave the pancake for about 45 seconds on 70% and put int a container to bring to Ava's school. Ava likes to eat the pancakes cold, biting it like a sandwich. Very easy!




Whole Grain Egg-Free Pancakes
Makes 6 small pancakes


Ingredients:

• 1 cup cooked whole grain (millet, oats, quinoa) + 1/4 cup water, pureed in blender
• 3/4 cup flour (1/2 cup whole wheat 1/4 cup all purpose)
• 2 tsp baking powder
• 1/4 tsp salt 
• Egg Replacer (equivalent of 1 egg) - can buy at Kroger, Whole Foods, or Amazon
• 1 tbs butter, melted
• 1/2 cup milk (buttermilk, regular, almond/soy milk)
• 2 tbs maple syrup

Egg Replacer is mixed

Directions

1. In a medium bowl, mix together pureed grain, flour, baking powder, and salt. In another medium bowl, whisk together prepared Egg Replacer, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
3. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Pancakes are cooking!

Fava Bean Pesto Pasta with Chicken

All packed up for lunches!

We got fava beans in our produce bin a couple weeks ago and I had no clue how to prepare them. So I did some initial research. GreenBean Delivery shared a recipe on their blog for a Spring pasta with fava beans, which sounded great. Other options were making them into falafel, purees for side dishes, and soups. I parboiled the shelled beans I cooked them too long which made them mushy. That means I had to puree the beans. I found a recipe for Fava Bean Pesto from Cat Cora on The Food Network and decided to give it a try. I had lots of basil at home, which make it easy to make with what I had on-hand. Ava really likes spaghetti so I was hoping she would like it too. It turned out great and Aaron told me that he really liked it!

I made a few modifications to the Fava Bean Pesto recipe. Instead of using it on bread as a sandwich, I used it as a sauce for spaghetti pasta. We ended up with an easy, healthy, and affordable meal! 

• Add pesto to 1/2 pound of spaghetti (reserve 1/2 cup of pasta water)
• Omitted mint and added extra basil
• Used 1/2 cup of olive oil instead of 1 cup 
• Didn't add in Parmesan cheese to the pesto (instead topped some on the finished pasta). This helped lighten the pasta without compromising flavor.

I served it with broiled, seasoned chicken and steamed green beans. We cooked two chicken breasts and sliced them into strips after they were cooked. Since fava beans are rich in protein and fiber you don't need much additional meat. The entire meal stretched to 5 meals. So I packed up the three portions for lunches!

To make all this happen on a busy weeknight. I used these make-ahead steps.

• Step 1: Shell fava beans and parboil. Let cool and it will be easier to remove from additional covering on the bean. I did this on the weekend.
• Step 2 - Night before: If using frozen chicken defrost two breasts in the refrigerator or in cold water. Process the pesto sauce. It will be thick. 
• Step 3: Cook spaghetti and reserve 1/2 cup of pasta water to thin out pesto. Grill or broil chicken breasts. Stir in prepared fava bean pesto sauce to cooked pasta, adding reserved pasta water 1 tablespoon at a time until you have your desired consistency. Slice chicken breasts. Serve with grilled or steamed veggies or a green salad. 

Enjoy! I will definitely make this again!

Garden Week 2

Garden Week 2

Can you see the deer?

On Mother's Day, we planted our garden, a new tradition that we started last year. Except this year's garden is a much better attempt than ever before! We've come a long way from the small container garden we had on our Chicago condo balcony! Aaron built a raised bed and we filled it with rich top soil earlier in the month. We grew many plants from seed and then last weekend picked up some starter plants too. Last weekend, we put the seedlings and starters in the new bed. I have big plans for our garden yields including salsa, pepper sauces, homemade stocks with amazing herbs, and lots of salads!

What's Growing in the Berkey Garden? 

From seed: a variety of 12 kitchen herbs, spinach, zucchini, cucumber, carrots, and romaine lettuce. Our cucumber plants was damaged by the recent storms so I started another two more to be safe. The romaine lettuce was obliterated from the heavy rain storms too. I started more seeds today, but we may need to get some starter plants. Our beets haven't even sprouted. The carrots are tiny, but are doing really well in the garden. Aaron shielded them with a bit of straw. My basil sprouted, but it's not looking good so we'll see what happens. The sage looks great.

From starter plants: strawberries, mint, rosemary, several varieties of peppers (Jalapeno, Poblano, and Bell), 2 varieties of tomatoes (early girl and roma), butternut squash, green beans, and cauliflower. The green beans are already climbing on the trellis.

We have deer that live in our woods. They walk right up to our front porch or anywhere that we have succulent plants. Here's a picture of one that I scared off from the front porch when it was getting close to the lilies. Aaron put netting around the entire raised bed so it's about 5 feet high. The deer are supposed to be held off because they don't like the netting on their face. I hope it works! Last year, they ate our garden like a big salad bowl! On top of last year's drought, we had barely any yield. But this year, I'm excited for food we'll be able to grow.

Compost is piling up!

We're composting now too. We have a large compost bin with yard clippings, coffee grounds, used tea leaves, droopy fresh cut flowers, rinsed and crushed egg shells, and all the cuttings leftover from cooking. The bugs are going to town! We have a compost container under the kitchen sink and I take it out to the compost bin about every 4-5 days. It's covered so it doesn't smell. We're using biodegradable compost bags for our container under the sink, but they are for commercial composting so I'm not throwing those in our bin.

This weekend, I'm going to do some weeding. I'll keep you all updated!

May Freezer Meal: Italian Beef, Giardiniera, Oven Fries, and Mini Chocolate Peanut Butter Pies

Flash freeze the mini pies in 2 muffin tins

Our freezer meal exchange in May was awesome as usual! I hosted this time and we had a Friday night pitch-in instead of our normal Saturday afternoon meet-up because we were leaving to visit our family in Illinois that weekend. We usually meet on the 1st weekend of the month so that helps keep us on track for planning purposes.

The way it works is that each participating family makes 5 meals for the swap and then we bring them in coolers to exchange, packed and already frozen. We give a brief overview of the meal and how to tweak it if needed and prepare it. We share our recipes and cooking instructions in our private Facebook group. The meals we prepare are healthy and if it contains meat, it is locally sourced and natural. Most of us make 6 meals and so we can keep one for our own family. That leaves you with 6 prepared meals from the freezer for an entire month, which is awesome!

May Freezer Meal Exchange Menus:

• Erin - Frozen Breakfast Burritos (microwave from freezer), Guacamole, and banana bread
• Sarah - Broccoli and Chicken casserole, bread slices, and Chocolate Chip Bars
• Katie - Vegetarian Cheese Pasta, Baked Peas with Water Chesnuts, and Strawberry-Rhubarb Crisp
• Ann - Marinated Chicken for Grilling, Peas and Corn with Thyme Butter, and Smores Bars
• Rachel - Mini Meatloaves, Herb Roasted Carrot and Potatoes, and Strawberry muffins
• Amanda - Italian Beef Sandwiches, Homemade Giardiniera, Oven Fries, and Mini Chocolate Peanut Butter Pies

We had 6 families participate so that means everyone goes home with 5 different meals, plus the one that they made at home. The day after the swap, we had that long drive to Megan and Todd's house so I heated the breakfast burritos and they were delicious.

Amazing Meals for May

Italian Beef stores well inside the tins and a gallon Zip Loc to protect.

If you're going to make my meal, here's the additional details.

• Italian Beef (from Cooking Light) - I bought 6 pounds of rump roast and cooked them in 2 large slow cookers. It made enough for 7 meals. I shredded the beef with and placed them in the tins with reserved cooking liquid to store in the tins. I bought loaves of bread from Costco and wrapped them for the freezer.
• Homemade Giardiniera - was easy and so good! After living in Chicago, I love this spicy veggie condiment. You can store it for 2-3 weeks in the fridge in a glass mason jar. I saved small glass pimento jars from another meal and used that to share with the families for the exchange. It makes enough for a quart jar.
• Oven Fries: These came out a bit crispy, which Aaron loved. But you may want to cut back on the cooking time when you're reheating.
• Mini Chocolate Peanut Butter Pies (from the Pioneer Woman): I used the Trader Joe's cookies instead of Oreos and their House Whip instead of Cool Whip to avoid the hydrogenated oils in both. This recipe makes 24 muffin tin sized pies. See picture above. To make into minis, spray muffin tins and bake the crust. Then spread the filling in each muffin. Flash freeze for 1-2 hours. Use a knife to gently pop out and freeze flat in a quart ziploc bag. To defrost, place in a ramekin because they will be messy.

Reheating instructions:

•  Heat oven to 450 degrees. You can reheat the beef from the freezer directly or set it in the fridge overnight. Place the oven fries in the oven for 25-30 (cut back from 30-35) minutes at 450 degrees and place beef tin along side it. Place frozen bread in the last 10 minutes.
• Slice bread to make sandwiches and serve with giardiniera.

Allergy Mystery Solved

Having a Tea Party with the Bear Family

Over a month ago, we took Ava for her first chiropractic appointment to a doctor that specializes in pediatrics and very trusted here in our area. In the first few minutes of the exam she told us that Ava has swollen lymph nodes, which is likely due to food sensitivity or allergy. The chiropractor suggested that we remove cows milk from her diet since that's usually the culprit. One of the reasons we took her to the chiropractor was because of snoring and irregular breathing. I told her we hadn't introduced it to her until she was 2-years old because of Aaron's sensitivity to cows milk. Since cows milk tends to increase mucus we thought it would help that symptom as well.

I bought goat's milk cheese and yogurt and started to use coconut milk products too. Ava enjoys a fruit and yogurt smoothie, but I replaced cows milk yogurt with either goat's or coconut milk yogurt. That month, I packed many lunches since there's so much cheese and dairy on the menu at her school. On our family pizza night, I had to make her a personal size pizza with goat's milk and vegan cheese, but she didn't like it as much. I even made a dairy free lasagna with a mix of tofu and garlic as a replacement for ricotta cheese. It was fabulous by the way!

After about a month of not eating cows milk, including her beloved Brown Cow Vanilla Yogurt, Ava still had swollen lymph nodes. The good news is that the combination of chiropractic treatment and elimination of cows milk have significantly improved her snoring and her breathing was regular when she slept at night. Ava's pediatrician ordered a blood test for food and environmental allergies because of the allergies on both sides of our families.

We got the blood test results last week and it turns out she has a moderate allergy to eggs. We were thrilled to learn that she's not allergic to anything else, including cows milk. It is disappointing because Ava loves scrambled eggs and egg breakfast burritos. I went through the school menu with the cook at her school and our new game plan targets replacements for the breakfast items. I made egg-free pancakes, french toast, pancakes, and muffins for her to take to school and it worked out great! The pancakes were delicious! I pureed cooked millet and made them with almond milk and Egg Replacer. I stocked the leftovers in our freezer and plan to make ahead and restock as needed for Ava's school breakfasts.

School lunch: hummus, pita chips, orange slices and smoke almonds.

I packed lunch for her yesterday because they had breakfast for lunch. She loved her packed lunch. It's very interesting that even at her age the 3 and 4-year old children ask me why she's eating something different. But Ava proudly brings her food in a new Princess lunch box! I got some ideas from Lisa of the blog 100 Days of Real Food and got some school lunch supplies from her recommendation list.

We decided to not go overboard on Ava's dairy in take since we saw an improvement and it can't hurt to do less of dairy, given Aaron's sensitivity. She was so happy at Whole Foods last weekend when I told her we could buy her favorite yogurt! We also bought the local, low-temp pasteurization and grass fed cows milk from our Green Bean Delivery, which is supposed to be better for sensitivities.

I think we're in a good place. And I'm thankful that we discovered this early in life and the transition is going well! I'll post some recipes on the blog when we find some that become our favorites!

The Berkey's are Food Composting and Gardening!

This is our 3rd Spring in our house. The first one was when Ava was born and Aaron was a maniac cleaning up the yard since for so many years no one lived on this property. Our house is newly built on a plot land from the 50's. Last year, we tried to garden, but the drought and inadequate deer protection gave us a piddly harvest. This year is our first attempt at a real garden.

Aaron built a large garden bed in the side of the backyard and we filled it with loads and loads of top soil! A couple weeks ago, I planted some seeds and they've sprouted in our sun room.

Aaron bought some deer fencing that will protect our garden up to 5 feet high. Those suckers even eat our pine trees so we're not taking any chances. We love living with the deer n our yard because they're beautiful, but they eat everything except daffodils. Apparently the fence is really irritating to their face if they try to eat the leaves near it.

We're growing carrots, cucumbers, beets, spinach, lettuce and a ton of culinary herbs. And in May we'll get starter plants for tomatoes, bell peppers, and jalapenos. I'm planning to can salsa for the winter months.

I'm excited that we're finally food composting, which will help our garden next year. Since we're on a septic system, I never put food scraps down the drain anyway. Now we collect food scraps and coffee grounds in a biodegradable bag inside a large plastic container under the sink. When I'm cooking, I put it on the counter and use it for food waste like Rachel Ray's Garbage Bowl idea. Aaron bought a large compost bin for the backyard, which now sits by our brush pile far away from the house. We'll throw yard clippings, leaves, straw and the food waste in the bin. Aaron says the worms and bugs will find their way to compost. I found this do's and don'ts sheet on composting that was really informative!

I'll post updates as the garden flourishes!

Mama On the Road

Boston's North End. Thought of my Parmenter family!

The last two weeks have been a blur! I've had two 48-hour trips with two stops each! Last week, I went to Boston and Washington D.C. in 48-hours to charter two new ExactTarget user communities. I was traveling with my coworker, Rachel, and we grabbed a fun Italian dinner in Boston's North End less than a week before the mayhem unfolded with the Marathon.

Then this week, I headed back to D.C. to meet with a client who wants to start up a private user community for their company. I spent a brief night there before heading to Toronto for their user community meeting. I was in Toronto for only a day trip and then was home that evening. I barely made my flight home that night because of bad storms stunting travel in Detroit and Chicago. Thank goodness the sweet Delta agent booked me for the direct Air Canada flight back to Indy about an hour before it took off. But that meant I had to sprint the long haul between different terminals at the Toronto airport and then hurry through customs and security again. That was my closest call for sure. If I hadn't made that fight, I wouldn't have been home until the following day which was another day of tricky travel around storms. When I asked for help getting out of the first terminal, one agent asked me when my departure time was and then told me that I'd never make it so I should just give up. I'm so glad that I didn't. Ava was so happy that mama was home when she woke up!

Before I left this week, Ava told "mama, I'll be so sad when you're gone." I hugged her and reassured her that I'd be home the next night after she went to sleep. I replayed that moment in my mind when I ran to the flight to get home!

Beautiful view crossing the Columbia River

Dinner with Daddy while I was traveling

Ever since becoming a mother, traveling for work has taken a different flavor. It involved intense longing for my own bed and my family at home. But while I'm gone, I enjoy small moments of peace usually from the back seat of a cab or the seat of a train. It's strange in that moment not to on duty for making dinner, helping change into dress-up clothes, or get my preschooler a healthy snack. Traveling requires much more preparation than ever before! Before I leave, I make sure to do bath night, laundry, and prep lunches before I head to the airport. Aaron is a dedicated father, as you can imagine, who arranges his schedule to take Ava to school and back again in the evening. They have dinner dates too! While I was at a happy hour in D.C. with our clients after the charter meeting, I got a text from Aaron that he took her to the mall for dinner at their renovated food court. Those moments that connect me with home are bittersweet.

Cherry Blossoms in D.C.

I book my travel for the minimal time away from my family. It's too hard for me to be away for an extended time for all of us, even if it means waking at 3am for an early 6am departure. My company is empathetic, especially because we're balancing two travel schedules! Aaron and I both work for ExactTarget, our jobs requiring travel for customer meetings. But if I have to take Ava to a doctor appointment at 8:30am on a week day, it's not a big deal since I'm usually on the road. Time balances out.

I spend lots of time in route - the airport, taxis, trains, walking, and in all that time away my heart is always tied so closely to my family back home. Before we had Ava, I missed Aaron of course, but it wasn't a big deal to stay over night or extend time in a city. Now, I soak in as much as I can before rushing back to the airport.

Cozy spot to moderate #ETcafe Twitter chat

I find ways of making it work. Organization and planning ahead really help me stay sane. And on the nights and weekends we're home all together we take more time for laughs and family hugs. I'm about to enjoy some weeks at home before my next trip to Atlanta in May!

Sunny view from Toronto office

Ava is Three!

Birthday Message at Ava's School

It's hard to believe that March is almost over! She was so excited when we started the month of March because she knew it was time for her and Daddy's birthdays!

We celebrated Ava's third birthday two weeks ago with a fun bird themed party! The last two weeks have been all about Ava growing up! After her birthday week, Ava's school started her 2-week transition to her new 3-year old classroom. The big difference is that it's a much larger class size and higher ratio of kids for teachers. They also have a full size playground outside and rotate around the school during their daily schedule. It was a lot to soak in, but she did a great job. We had some difficult drop offs in the last couple weeks, but the teachers were really encouraging. It helped that she had some friends in the new class. Starting Monday, she'll be in her new classroom full-time!

Ava is doing so well with potty training. She is able to nap without a diaper now. We only use diapers overnight and some nights she wakes up dry. They wouldn't have stopped her from entering the new class, but it's nice that she's independently using the potty since there are only two teachers for 16 kids.

Ava is 3!

On her birthday, we got some cupcakes from our favorite bakery, The Flying Cupcake, and sang her Happy Birthday! It was fun to see her reaction. She loves to blow out the candle and likes to hear the song. She requested sprinkled donuts for her class birthday treat that day. I stopped at Dunkin Donuts to pick them up and she shared them for their morning snack.

Birthday cupcakes for a family celebration.

Then on the Saturday after her birthday, we had a party at our house with her friends from school and some of our friends and family. It was so much fun! We had a bird themed party! I got the party invitation from Etsy and just printed it locally. I also got a coordinating party favor image that I used to make favor bag stickers and cupcake toppers. And she loved picking out the coordinating pink and black and white polka dot ribbon for her party.

Princess is ready for her party!

The kids made pine cone bird feeders as a fun activity during the party. They spread peanut butter on the pine cone and dipped it in bird seed. We had paper bags out and art supplies so they could decorate them to take the pine cone bird feeders home. It was really fun! Ava got really into spreading and tasting the peanut butter! I'm glad we had the indoor activity for the kids planned because of the cold weather. For favors, the kids took home pink Peeps or extra bird seed.

She was so excited to open her birthday presents! My mother-in-law made the chocolate and pink vanilla frosting cupcakes. I was so glad to have her help while I made the appetizers and snacks. I served 7-layer Mexican Dip with homemade refried beans, a veggie tray with homemade Penzy's ranch dressing, fruit tray, and Trader Joe's Cat Cookies.

Shawn Pierce took some amazing photos of her birthday party and you can check them out here!

We had so much fun celebrating Ava's birthday! And now my project this weekend is to do the thank you notes! I'm going to use the left over favor tag images for her cards. Ava likes to help decorate the cards so I'll make it a craft project for her too.

Party Favors

Cupcakes with custom toppers!

Girls bench!

Making pine cone bird feeders.

Getting into the peanut butter!

Enjoying the Happy Birthday singing!