Nursery Update & The Best Travel Snack

This weekend we started the work of sanding the crib and picked up some sample colors to try and choose one. This crib doesn’t have a ton of surface area, so it’s been difficult to nail down the perfect super light pink.

The top middle color is Benjamin Moore Cream Puff. It appears to be just what I was looking for – mostly white with a hint of pink. Hopefully the sanding will be done this week and maybe I will be able to convince David to paint the crib on Friday.

I’m planning to purchase the rest of the items for the nursery in January when the holiday craziness is over. Here is what is on the list:

Land of nod mint pouf

-Side table- this World Market Marble topped table is my choice right now, but it says limited availability at my store. I will be there on Wednesday and bring it home if they have one.

-I purchased this crib sheet and hopefully Caroline is working on how to make it fit my non-standard size crib mattress

Changing table cover

-Accent pillows

If you saw my insta-stories last Friday you saw that I received my Copper Pearl swaddle blanket and all-in-one cover and the cutest bows from Modern Piggy. I’m so excited for this little baby girl.

I also made a goal for the next two weeks to pull out the watercolors a few times and see if I can get something painted to hang up in there.

The Best Travel Snack

Ok, enough baby stuff. If you are planning any travel over the holidays let me share my favorite traveling snack – Pizza Rolls. My mom made these all the time growing up and they freeze beautifully. So, if you are headed on a long car ride or to the airport you can just pull a bag of these out of the freezer and you are set. These will save you so much money on airport food. Here is the recipe:

Pizza Dough:

1 Tbsp yeast

2 tsp sugar

2 Tbsp oil

1 c warm water

1 tsp salt

3 cups flour

Combine yeast with water and stir until dissolved. Add sugar, salt, and oil. (I let this sit for a few minutes). Stir in flour. Knead until elastic. Let rise 15-30 minutes. 

Roll dough into circle on floured surface until thin. Spread half of 6 oz can Italian tomato paste evenly on dough. Sprinkle with garlic powder, Parmesan cheese, and shredded cheese. Other toppings can be added as desired. 

Cut into small wedges and roll up from the outside edge in. Put on greased cookie sheet and bake 15-20 minutes at 350 F.

Mix all of the ingredients except for the flour. I like to let these sit for a few minutes until the yeast gets all bubbly, and then I add the flour.

When the dough is ready, roll it out thin and add the desired toppings. Cut into small wedges and roll them up.

Pop them in the freezer ASAP so you don’t eat them all immediately. Happy travels!

 

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