Recipe for a diaper cake

6 04 2008

They’re all the rage. When attending a baby shower, someone must be in charge of the diaper cake or it’s just not a party. I learned this recipe from the Mistress of Ceremonies herself … Ms Martha (Newport, not Stewart).

Here’s the recipe if you want to attempt:

Ingredients

  • Diapers, recommended: Pampers Swaddlers – 1 small pack N(ewborn) + 1 small pack 1-year <– If you want to make a large cake, you can intersperse a layer of burp clothes and towels. Othewise, with just diapers it’s a 2-tier cake.
  • 4 spools of ribbon in complimentary colors – 2 large, 2 narrow
  • 1 plastic wedding cake plate from a craft store
  • Scotch tape
  • Large rubber bands
  • 2 baby bottles (or 1 wrapping paper tube) <– This forms the center support for the cake
  • Little stuff … it’s good to check the registry and get little things to use as cake decorations.  I usually get: 1 box of outlet covers (for baby proofing the house), a few binkys, a rattle or stroller toy (as a cake topper), and the medical kit (thermometer, nail clippers, etc.)

Instructions:

  • Tape the bottles together to form a tube (you may need to save the nipples / bottle tops outside the cake to give to mom later).
  • Affix the bottle tube to the center of the cake plate with tape.
  • Roll the diapers (if there’s a design, I roll that to the inside so the outside is plan white) – band 2-5 diapers together with rubber bands.
  • Arrange the diaper bundles around the center support.
  • Insert outlet covers in between every 2 diapers
  • Wrap 1 large ribbon around the row and secure with tape.
  • Repeat to create a second tier, stacked above tier one. If you have enough diapers, attempt a 3rd tier.
  • Use the small ribbon to cinch up the layers – tie with a bow.
  • Stick the small things in and around your cake. Also use the ribbon to tie some of the small things on to the main ribbon.
  • Top with a toy.
  • Optional, wrap the whole thing with cellophane and tie use the remaining ribbon to tie off with a bow.

Diaper cake





Bristol twins

6 04 2008

Conrad and I just returned from a weekend vacation to my hometown of Swansea, MA.

After meeting Jerusha and Kevin’s new twins, we took a tour about town… Into Bristol for a Photoshoot. What do you think?

Hot or not?

Emma Kevin

Hands down, gramma …

… this is one happy family.





Livin’ like tourists

6 04 2008

Last weekend we continued our foray of NYC exploration. And YES, Kelly, we have some photos.

We made Bryant Park our scenic stop but were really headed for the New York Public Library (the one with the stone lions). It is a beautiful building outside (even though it is currently under construction) and an AMAZING building inside. We spent a few hours in the reading room (which is about 1.5 football fields long with tower 3-story-high ceilings) and hopefully soaked up the smarts of people around us.

On our way there, we heard the faint sound of music and saw a closed-off road. What was going on? I asked a police officer. Why, of course. It was the Persia-Day Parade! (Duh) Neat. Not the Iran-Day parade either … Persia. Like the carpets :)

Anyway, we’re playing with a new photo tool. I think we’ll go back to flickr, but until I can figure out how to export them, a few photos from our trip are available on our Photoshop Express Gallery.

Spitting fountain

Admiring the view

NY Public Library





Great Providence restaurant

6 04 2008

Went out to dinner with friends on Saturday night in Providence, RI. If you think that ambiance makes the food taste better, than I’d definitely recommend CAV restaurant.

CAV restaurantCAV is a unique loft space in Providence’s jewelry district. It’s like eating in an antique store — and just about everything you can see is for sale.

We started the meal with cocktails (I continued my experiment into retro cocktails with a Makers Old Fashioned). Then moved on to the NE clam chowder (heavy on the cream with huge chunks of taters) … if you believe in the spoon test – thicker the better – it didn’t pass, but it was still tasty. For dinner, Conrad’s meal won the prize … seared scallops in a lobster butter, balsamic reduction served with lemon risotto and frenched snow peas. Holy wow – that dish alone made me write this review and recommend it to others.

The maître d’ was truly the Master of the Hall. He ran the restaurant’s seating like a perfect hostess, getting a feel for your particular dining desire and seating you at just the right table. “I have everything ahead of time on the floor chart,” he said, “but that’s just a guideline. Once people get here, I know which table is just right for them.” Tash was great – he introduced us to the owners and told us if we called before our next visit, he’d save a great table. Tash and some of the other restaurant staff work at CAV as a way to see walls beyond their jewerly-design studios. Before we left, he showed us some of the pieces he’s working on for his next project – a jewelry exhibition that’s based on the Armenian genocide…

All in all, a great dining experience from cocktails to antinques to victuals (CAV :-) ). Even the NY Times agrees, it’s one of the 5 restaurants they recommend for visitors to PVD.

The owner (and Tash-proclaimed Prophet) left us each with a silver angel to keep in our pockets and a vow that whenever we see it, to say a prayer for Peace on Earth. “If enough of us do it,” she said, “we’ll start to see the world change.”

Sweet ending to a great meal. (I still have my angel if any New Yorkers want to come over and make a wish.)





Quote for the day

6 04 2008

Out to dinner with our young friends who have twins (she’s 28, he’s 29 – born in November) and Conrad (33). And *I* am the only one who, according to our fantastically young and beautiful waitress, “look older than 18 but younger than 30″ and needed to be carded to order a beer.

Did I mention I love her?

Anyone near Bristol, RI should definitely visit Aiden’s pub, I highly recommend the fantastic staff.








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