Our little guy was 4 months old on Tuesday. He’s growing so fast and learning new skills even faster. This week he rolled from his back to his tummy, became even more vocal and tried his first solid food; watermelon. We didn’t get to see him do the rolling because he decided to do it for the split second we had turned our backs and just the once but we’re sure he’ll do it again soon.
He’s also mastered grabbing toys and shoving them in his mouth for a good chew. Hence why his collar is always covered in a good amount of drool. Knowing that nearly everything Taylor can get his hands on will be shoved in his mouth I am very conscious of what his toys are made of. We have tended to focus on buying him toys from smaller mom and dad shops and ones made out of natural materials such as wood over plastic or rubber. We have also noticed he does prefer to chew and suck on his wooden toys rather than his plastic or rubber toys which has been a great sigh of relief.
- All-in-one – Bonds
- Teether – Dax & Maisy (closed down)
- Moccasins – Bobux
- Socks – Bobux
This weekend we wen’t to the Kumeu Classic Car and hotrod show, just like we do every year but now we have Taylor and our saving our pennies to buy a house I decided we would take a picnic and not need to spend money on over priced junk food. I gathered a few cans of drink, items for a cheese platter and some fresh fruit but also knew we needed something else to make it special. We had quite a few strawberries that I considered freezing but thought better of that and whipped up a delicious Strawberry Coconut Loaf and boy was it good. Heavy enough to be a good lunch box treat but sweet and refreshing that it was perfect for a hot day out.
Strawberry Coconut Loaf
- 1 1/2 cups flour
- 1 1/2 cups coconut
- 1 cup Chelsea White Sugar
- 1 1/2 cups milk
- 1 1/2 tsp vanilla essence
- 1 1/2 tsp baking powder
- 1 cup fresh strawberries hulled and chopped
1. Preheat oven to 160°C and grease a loaf pan.
2. In a large bowl combine all ingredients together. Make sure not to over mix.
3. Put into a greased loaf tin, bake at 160°C for 1 hour.
I’ve been thinking about doing this feature on good life diaries called What Taylor Wore. I love dressing him! He is like my real life doll. We will try to post a picture once a week of an outfit he wore and share where everything is from.
I am not one for clothing sets and things being overly matchy for kids. In fact I prefer the gender neutral stuff to the blues for boys and pinks for girls and I really don’t spend a lot on his clothing either. I just can’t do it, he just grows too fast to warrant spending so much on an outfit & just wait till he starts crawling and walking and getting into everything. His OCD clean freak mom is going to have to learn to chill out on that front.
I love to mix and match things. I can’t help but pick things I would love to wear as well. I love plaids and button up shirts, leather jackets, skinny jeans, lots of cardigans and mixing patterns. He will always be a little bit me I think.
I am excited to share his daily little outfits!
T’shirt – cotton on kids
Leggings – mobi minors from Baby Factory
Socks – linzi
While Taylor and daddy napped this weekend I decided it was time for me to get in the kitchen. While giving the fridge a bit of a clean out I found half a pumpkin that really needed to be cooked up so I decided I would whip some pumpkin puree baby food as it won’t be long now before Taylor starts solids and use some to make a pumpkin and cranberry loaf for me and Sam. It smelled amazing, it had great flavor (Sam may of even had thirds) and was fairly was easy to make.
Pumpkin Cranberry Loaf
- – 1 1/2 cups sugar
- – 1/2 cup vegetable oil
- – 2 eggs
- – 1 3/4 cup all purpose flour
- – 1 teaspoon of baking soda
- – 1/4 teaspoon of salt
- – 1/2 teaspoon of cinnamon
- – 1/2 teaspoon of nutmeg
- – 1/3 cup of water (room temperature)
- – 1 cup pumpkin puree
- – 1/2 cup dried cranberries
- Preheat oven to 180’c and grease a 9x5inch loaf pan.
- In a large bowl combine the sugar and oil and mix well. Add the eggs and beat till well mixed.
- In a medium bowl combine the dry ingredients; flour, baking soda, salt, cinnamon and nutmeg.
- Sift the dry ingredients into the sugar and egg mix alternately with the water until just combined. Make sure not to overmix.
- Stir in the pumpkin and cranberries.
- Pour your batter into the pre-prepared pan and bake at 180’c for an hour or until skewer comes out clean.
We had our with just a small slather of butter and a cup of tea after dinner but it would be delicious served with a orange glaze or marshmallow fluff topping.
(Sorry for the terrible photo quality but I didn’t get a chance to take any pictures until after dinner so missed my pretty light time)
Welcome to the blog. We’re the Good family. Here’s a little intro into who we are.
Tui – That’s me, I’m not actually a Good yet but I will be one day. I’m the mom of the family and spends my spare time (the little that I gets) crafting and cooking. I also love reading and getting out and about around NZ too. You can see my instagram here.
Sam – Sam’s the dad and photographer of the family but to earn a crust he works as a soundey in the NZ film industry and enjoys tinkering with cars and building things with wood. You can read his blog here if your interested and feel free to follow him on instagram here.
Taylor – Taylor is our little guy who arrived in September 2013 and has taken over and changed our world in the best way possible. This blog was started as a way of recording our adventures now he is apart of our lives.
Follow along as we adventure through life as a family and explore NZ and the rest of the world.