Back to School

img_9251-1-300x225September is the month when moms do their spring cleaning. We’ve held onto summer as long as we can and slowly one by one, our babies go back to school. Our ‘fun-mom’ disposition retreats and our rule following selves reappear. The calendars are out. The groceries are stocked. The sports schedules are set. The holidays are marked. The carpools are organized. The house is clean and our hair appointments are finally kept. My ‘mom friends’, as I like to admiringly refer to them as, raise their children as well as anyone would manage a Fortune 500 company.

I’m happy that my son still holds my hand and if we get disconnected he looks around for me to make sure I’m close to him. I’m cautious that my daughter doesn’t quite know how to reintroduce herself to old friends. And I adore my baby, who is shockingly turning 4 next week, but sits in my lap and talks to me like a peer. I’m also proud that I can put myself in situations to make new ‘mom friends’ in a town I’ve lived most of my life. My friends have children of all ages and we seem to all have the timeless struggle between being satisfied that we have raised our little ones to be strong, independent, social, intelligent people and mourning their separation from us all at the same time.  It is an anxiousness that I can’t describe well but moms get it. We help others when we can and steal a few heavenly hours away together when we can find them!

I’m the first one to admit that I’m not the perfect parent. Every decision we make seems to have a positive and negative affect on our family and I’m just hoping for a net positive at the end of the day. It’s not just a balance with our children but with our spouses, jobs, friends and family too. I’m so appreciative to all of the lovelies in my life that forgive my shortcomings and praise my small successes.

We feel really good about having a product, the TaTaTopper, that supports women because we all live our lives for so many other people. Sleeping well is actually something we can and need to do for ourselves.

In addition to our families, our company is regrouping for the fall as well.  We have accomplished a lot this summer. Our patent getting approved was probably the highlight but we also spent countless hours trying to figure out how to package the TummyTopper.  After many conversations with several companies, we are proud that a  local company, not only can make our retail box but can package the topper inside it almost as small as the TaTaTopper. We’ve also learned about the vast world of Search Engine Optimization.  Today an online campaign launched between Google, Amazon and Facebook to let more people know about the TaTaTopper and how it can help women after mastectomies and breast surgeries.  We are hoping that this will help get the toppers to women that need them.

Food to bring your favorite patient

Some of our favorite foods to bring your favorite patients


Chicken Noodle

In a stockpot add enough water to cover a whole chicken
Add 3 chicken bouillon cubes
Cover and let boil for an hour
Remove chicken and place on cutting board
Add a chop of chopped celery and carrots to the broth and let simmer
Pull meat from chicken and add it back to the broth
Add a bag of egg noodles to the soup and let boil for 10 minutes
Ready to serve or let stand and you can easily freeze it for later

Maryland Crab

2 (14.5 ounces) cans of diced jalapeno tomatoes
4 cups of beef broth
2 cups water
1 cup frozen lima beans
1 cup frozen corn
1 cup of fresh green beans
1/2 pound of claw meet
1 pound of back fin or jumbo lump meat
3 Tablespoons of Old bay
Hot Sauce

Combine and cook for at least 30 minutes

Corn Chowder

Boil 5 ears of corn for about 10 minutes, then remove kernels from the cob and set aside
Boil 2 Yukon Potatoes for about 10 minutes, remove skin and dice, and then set aside
Half 2 Anaheim chilies and remove the seeds, set on a rack and broil for 10 minutes until
skin starts to flake off, peel the skin off, chop the chilies and set aside.

In a large saucepan, sauté ½ small chopped onion, ¼ cup of diced celery and ½ cup of diced
red pepper for about 8 minutes. Add a teaspoon of salt.

Stir in chilies, potatoes, corn, 2 cups of vegetable stock, 1 cup of milk and pepper.

Simmer 25 minutes

Top with cilantro and oregano before serving.

Vegetable Beef

In a crockpot, cook roast over night. Remove excess fat before adding the following
1 teaspoon of salt
¼ teaspoon of pepper
¼ teaspoon of parsley
¼ teaspoon of marjoram
¼ teaspoon of celery salt
¼ teaspoon of basil
¼ teaspoon of hot sauce
5 beef bouillon cubes
2 large cans of stewed tomatoes
1 can of corn
1 can of lima beans
1 can of green beans
2 diced Yukon potatoes
1 small can of peas and carrots
Add water as needed
Cook for about 6 hours on low heat

Other Meals

Shrimp Tacos

Sauté together 1 seeded chopped jalapeno, 3 chopped garlic cloves, and 2 Tablespoons of
chopped onion in a skillet with 1 Tablespoon of olive oil.

Add 1tsp of Coriander, 1tsp cumin, 1 teaspoon of chili pepper and a dash of salt after they
are cooked.

In a 9×13 backing dish spread 2 pounds of peeled and deveined shrimp in one layer. Spread
the sauté of the top evenly.

Squeeze juice from four tomatoes and 2 limes over the top and sprinkle with cilantro.

Bake 10-15 minutes at 350 stirring occasionally. When they are pink and the backs split they
are done.

Serve with taco shells and any toppings you like

Chicken Casserole

Cook 4 chicken breasts

Pull the meat apart and place on the bottom of a 9 x 13 baking dish

Cook 1 cup of white rice according to instructions and place the cooked rice over the

In a pan, sauté 3 Tablespoons of chopped sweet onion

After the onion cooks, place in bowl with 10 1/2 ounces of condensed cream of chicken soup,
½ cup of grated cheese, 1 bunch of broccoli chopped

Stir together and layer over chicken and rice

Bake at 350 for 30 minutes

Mac N Cheese

Boil a box of elbow pasta

In a pot, heat together a bag of grated cheddar cheese, ¼ cup of flower, garlic salt, 1 cup of

Combine cheese mixture and noodles in a mixing bowl

Spread into a 9×13 bake dish

Sprinkle with Panko

Cook for 10 minutes at 350 degrees


Easy Corn Bread

1 package of Jiffy Corn Bread mix
8 ounces of cream corn
2 eggs
¼ cup milk (might not need that much)
Bake at 400 for 15-20 minutes

Veggie Explosion

Through it all together…

6 cooked ears of corn, remove from cob
16 ounces of frozen edamame
2 cups of cooked green beans cut into 1 inch pieces
1 cup of halved cherry tomatoes
½ cup of chopped red onion
1 seeded jalapeño chopped
10 chopped basil leaves
¼ cup olive oil
¼ cup red wine vinegar
1 Tablespoon honey
salt and pepper to taste


Goat cheese
Candied pecans
Grilled chicken

Blue cheese

Gorgonzola Cheese
Sliced Steak

Cubed French bread
Diced tomato
Chopped basil
Tossed in olive oil and balsamic vinegar

Spring Mix
Cubed roasted beets
Goat cheese

Food to Bring the Kids

Cut Fruit

Sandwich bread: Deli Meat and cheese or peanut butter and jelly
Platter of Chick-fil-A nuggets
Frozen Iindividual pizzas

Rotisserie Chicken
Ready to Cook Pizza
Chopped up Fruit
Chocolate Chip Cookies

Gift Basket Ideas


Bagels and Cream Cheese


Cut up Fruit
Chicken or Tuna Salad

“Favorite Things”
Chocolate Covered Pretzels
Tiny Wine Bottle