Monday Moments ~ Cluster Feedings

cluster feedings

Some mothers are concerned when their baby wants to breastfeed more often than every two hours. During the early months, many babies do what is called ‘cluster feeding’ which is spacing feedings closer together at certain times of the day (typically during the evening) and going longer between feedings at other times. This variability in frequency is normal. Moreover, many breastfeeding problems — including those attributed to “too much milk” or “not enough milk” — are resolved with more frequent nursing.

Have you, or are you currently, experiencing cluster feedings with your little ones? When did you find that baby wanted to nurse more (i.e. growth spurts, during sickness, etc.). Share your thoughts with us, Moms!

Foodie Friday ~ Chocolate Silk Pecan Pie


1 Pillsbury® refrigerated pie crust, softened as directed on box

Pecan Filling:

2 eggs

1/3 cup granulated sugar

1/2 cup dark corn syrup

3 tablespoons butter or margarine, melted

1/8 teaspoon salt (optional)

1/2 cup chopped pecans

Chocolate Filling:

1 cup hot milk

1/4 teaspoon vanilla extract

1 (12 ounce) bag semisweet chocolate chips


1 cup whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Chocolate curls (optional)


Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.

Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Monday Moments ~ Keep The Peace



Ah, the fighting. When you have a brother or a sister, the ability to disagree with one another is bred into each one’s DNA it seems.

This can be as a child or even as an adult. We don’t always see eye to eye.

I have three children. Boys. Who like to wrestle, argue and fight over some of the most ridiculous things. As a parent, I continually teach them the need for respect and kind words. Most times the disagreement is quick and easily solved. At other times, it takes parent involvement to solve it for them.

One thing I’ve learned is to let your kids try and figure out the disagreement on their own. Allow them the chance to suppress the instability by themselves at first. Use it as a teaching tool. I’ve found this to be incredibly useful as my children grow.

How do you help your kids solve a disagreement?

~ Valerie King

Social Media Director


Foodie Friday ~ Spinach and Tortellini Salad


1 (9 ounce) package cheese-filled tortellini

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/3 cup grated Parmesan cheese

2 cups cherry tomatoes, halved

1 (2 ounce) can sliced black olives

1 (8 ounce) bottle Italian-style salad dressing


In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.