We try to keep up with as many Canadian food bloggers as we can, and these are just a few of the mouth-watering posts we came across this month. Enjoy!

Phyllo Chicken & Herb Roulade with Roasted Tomato Jam

This elegant dish looks like it will soon be a dinner party favourite. Rock Recipes includes make-ahead instructions for a fuss-free, flavourful meal. Savoury fresh herbs and tangy roasted tomato jam make this a perfect late-summer recipe.

Tequila Lime Grilled Chicken

Closet Cooking’s Tequila Lime Grilled Chicken will hit the spot on hazy evenings just begging for a barbeque. Loads of lime and jalapenos make this a spicy-sweet, versatile Mexican-inspired dish.

Chicken Ratatouille

Chow Times’s step-by-step chicken ratatouille easily walks you through this variation on the traditional French dish. Loaded with tomatoes, eggplant, peppers and zucchini, it’s the perfect way to use up some farmers’ market bounty. If you have a Canadian food blog, or know of one that we should be reading, let us know about it in the comments!

It’s one thing to maintain a great food blog, but writing cookbooks, hosting a radio and television food, and writing a nutrition column while maintaining a great food blog is another feat altogether. We talked to Julie from Dinner With Julie, and asked her how she does just that.

You're a food author, stylist, journalist, tv personality and blogger - what started the passion for food that has obviously influenced your career?

Really, I've just always loved to eat. I figured out early on that if I could learn how to make cookies and cupcakes by myself, I'd have an inexhaustible supply. My parents were impressed, and I was allowed to bake whenever I liked. Also - I've just always had a thing for recipes. My mom likes to tell the story of 3 year old me asking when I can cook by myself. She said when I could read a recipe by myself, I could cook by myself. So I went off and came back soon after to ask what a "tbsp" was. What's a tbsp of sugar? So I learned to read using cookbooks, and learned math -fractions, mostly- with measuring cups and spoons. And in grade 3 I told my class I wanted to be the food editor of Canadian Living magazine when I grew up. I even tried to dye my hair white and cut bangs to look like Elizabeth Baird. I guess it has always been my thing.

Who taught you to cook?

No one person in particular - I learned some things from my mom, of course, and my Grandma - I remember watching her mix, roll and trim pastry with her capable gnarled hands. She taught me to keep it cold and not handle it too much. Then I learned by reading cookbooks and magazines - but mostly just by doing it. Like anything else, the more you do the better you get. People are afraid to waste the time and ingredients it may take to experiment, but that's how you learn! Kids get that, but adults forget. They tend to want to do it right, not play around.

What is the most important thing home cooks should know?

Like Julia Child said - never apologize! (Say in a high-pitched French accent.) They should know that even the best chefs screw up - that just because you burn something or something turns out terribly doesn't mean you can't cook. I know a lot of really great chefs and food writers and everyone flops more than you know! everything is so perfect on TV, but that's not real life. Real life is far messier. They should know not to put too much pressure on themselves to perform in the kitchen. Life's too short. They should know not to worry about what people think and invite them over anyway. That most convenience foods are not all that convenient, and taking a bit of time to make something from scratch is well worth the effort. They should know how good beans (legumes) are for them and to cook with them more often (soaking dried beans really isn't that big a deal). They should also know that potlucks are making a comeback, which makes entertaining a lot easier (and less scary) for a lot of people.

How do you start creating a new recipe?

It depends on what it is. Sometimes I just turn something I've been making for ages into something new - like adding chunked peaches and vanilla to scones to make vanilla-peach scones. No biggie. If it's something specific I want to make that I've never made before, I usually read through cookbooks and look online to see what the basic ingredients are and how other people approach it. And often I'll just be winging it in the kitchen, and have to run and write it down while it's fresh in my mind.. I always have scraps of paper and notes all over the house!

What is the most delicious thing you've ever eaten?

I just figured out how to make crumpets from scratch, and just ate one warm with butter and a neighbour's fresh raspberry jam... and another drizzled with Lyle's Golden Syrup. They were pretty fine. I've had a lot of really great food, and thought to myself hundreds (thousands?) of times that this is the best thing I ever ate. But you can't compare a warm summer cobbler with sour cream ice cream to a pizza in Italy or roast chicken at a friend's house after a long walk home in the rain. I don't think I could choose one thing that sticks out in my mind above all others. Although I do remember when I was about 16 and dieting for a couple days finding a bag of M&Ms in the car that were warm from the sun. I hadn't eaten sugar for two days and I still remember how good they tasted. It was then that I understood the saying bon appetit - that having a good appetite elevates any food to new heights! Every month, we feature a new Canadian food blogger that we like to read. If you have any suggestions for bloggers you’d like to see interviewed here, leave them in the comments.

If you're looking for a different spin on chicken salad, than look no further than our spiced chicken, spinach and brown rice recipe. Your family is sure to come running with as the exotic spices of this recipe perfume your entire kitchen! Served hot or cold, this salad also is a great way to use up that leftover cooked chicken from last night's dinner. With all the herbs and veggies, this salad is filled with vibrant colours making it look as appetizing as it tastes! Cloves, cinnamon, cardamom and cumin are known for rich but intense flavours, so keep an eye out while cooking if you're new to them. Crushing these herbs just before cooking also ensures that you're maximizing the flavour potential, by releasing all those aromatic flavours. Do you have a favourite way to use freshly ground or crushed herbs? Post a comment and tell us your favorite ways to use rich aromatic ingredients! Spiced Chicken, Spinach & Brown Rice Salad

Sometimes it can be a little difficult to mix it up when it comes to roast chicken, but this Mediterranean-inspired roast chicken is a delicious variation on the dish. Briny olives give it a mouthwatering, unique flavour that pairs wonderfully both with the sundried tomato rub and the couscous served alongside. This dish is perfect for a late summer weekend dinner that calls for a new take on comfort food, and the leftovers – if there are any – are perfect in a greek salad or wrap for lunch the next day. What’s your favourite modern take on classic comfort food? Let us know in the comments! Roast Mediterranean Chicken with Olives and Herbs

In my last blog post, I talked about how we’ve been feeding our baby foods that we prepare ourselves, so that we can better control what our little guy is consuming and so that we can introduce him to new varieties of food. Here’s how it started: 6-7 months: I bought whole vegetables, like broccoli, butternut squash, carrots, potatoes, asparagus, green beans, etc.  They were then steamed up until very soft, then pureed in a small food processor.  Then I froze them, sometimes mixed, sometimes not. I have these delightful little freezer, microwave and dishwasher safe (also BPA-free) cubes that I store them in, but you can use ice cube trays to freeze your servings, then transfer them to a freezer-safe storage container or bag.  Be sure you label your cubes, though, as broccoli, asparagus and green beans can all look the same when frozen – as can butternut squash and carrots. When we started introducing meat, we were amazed at how this little guy loved their flavours and textures.  I’d roast a chicken, or poach some chicken pieces, mix them with some chicken stock and puree them.  I did the same with pork and beef.  They freeze beautifully.  I’m so glad he likes chicken, though – after all, it’s his bread and butter, so to speak. The same story applied for fruit – only know that there are some fruits and veggies, like bananas and avocado, that don’t freeze well.  Better to mash them up right before serving. When it was time to serve a meal, the baby would get a few tablespoons of cereal, a few tablespoons of pureed meat and vegetables and a few tablespoons of fruit.  To improve taste and texture, I’d mix in breastmilk, a little high fat yogurt, some stock or even a little water. Our “friend in food”, Theresa Albert, introduced us to something called a Baby Food Mill.  It’s a delightful little tool – compact and portable, and works like a charm.  It reminds me of a potato ricer, but it’s even easier. It has a hand crank in it, which grinds the food to the correct consistency that works for the baby. It’s easy to clean, too. It can be used anywhere – and comes with us wherever we go. For example, we went to a little Vietnamese place, and realized that the baby was probably hungry, too.  So, we pulled out from our soups some vermicelli (rice noodles), some well-cooked pork and some chicken stock. A little basil, a few turns of the crank, and presto!  The baby was delighted.  It’s a great tool to get a great meal for the baby when you’re on the go!  I highly recommend it!

Most Canadians eat chicken at least once a week, but what do you REALLY know about chicken?  Here are a few things that might surprise you.

They’re secretly dinosaurs.

Like most birds, chickens share a great deal of DNA with their thunder lizard ancestors, however, according to a July 2010 story in the Times & Transcript, recent DNA analysis shows that T-Rex and chickens are such extremely close cousins biologically that “science has no choice but to acknowledge that birds are, in reality, dinosaurs, not just critters evolved from them.” In fact, these genetic ties are so strong that one scientist (who was also the prime science advisor for the movie Jurassic Park) is currently working to get funding to create a brand new dinosaur, starting from a chicken embryo, that he has dubbed a “chickenosaurus.”

They came before the egg.

Sorry, Eggs.  British scientists, who evidently have far too much time on their hands, used a supercomputer and over 5 million core hours of computer simulations to answer the question.  Studying the proteins only found within a chicken’s ovaries and its effect on creating the hard shell of an egg overnight, they determined that only a chicken could produce a chicken egg, and therefore, it had to have come first.

There are hundreds of breeds of chicken.

In North America, there are only a few breeds raised for food, and a few raised for eggs, but across the world there are hundreds of breeds – some that look very much like the iconic chicken we all know, and some that look like vultures, some that are different colours, and even one called a Silkie, that has dark skin and looks oddly like a poodle.  Then again, chickens probably think humans all look the same, too.

Chickens are omnivores

It’s true that chickens raised in Canada are entirely grain-fed, but it’s also true that while they love their veggies, chickens are meat-eaters as well.  In fact, without proper protein in their diet, chickens will look to supplement their diet wherever they can – even if it means attacking one another.  On the farm, chickens get their protein from their feed either in the form of grain or bone meal, while also snacking on the occasional bug wherever they can find it.

Canadian chickens are not raised with hormones.

Hopefully, if there were any facts here that you already knew, this was the one.  Sadly, this is a question that we still find ourselves answering, even though feeding, injecting or otherwise administering hormones to chickens has been illegal in Canada since the 60s.  So, if you see a label on chicken that reads “Hormone Free,” it doesn’t mean that the others are not.  All chicken in Canada has been raised without added hormones.

Craig Flinn's cookbook Fresh Canadian Bistro offers a delectable snapshot of Canadian cuisine from east to west. In compiling recipes for the book, Flinn spoke to chefs across Canada, all with a similar philosophy of using local and seasonal flair to put their own stamp on traditional bistro dishes and Canadian fare, such as Gratineed French Pumpkin Soup, Foie Gras Poutine, and Bison Hump and Saskatoon Berry Perogies. These recipes have been adapted for use by the home chef, but the cookbook does assume a certain level of experience in the kitchen. These aren’t 30-minute meals, nor are many of the recipes particularly wallet-friendly, with ingredients such as duck, foie gras, and lobster appearing in many. The book seems expressly meant for cooking to entertain, and with most of the dishes written to serve six to eight people, the recipes will certainly do justice to a dinner party meant to impress. Because the book is a compilation of recipes contributed by different chefs, there are often idiosyncrasies in writing style from recipe to recipe. For instance, some recipes only give a time as an indicator for cooking, while others only offer visual cues. The Corn Cob and Aged Cheddar Souffles, for example, needed an extra 5 minutes at 350 in my oven to fully set, and the Herb-Stuffed Chicken recipe would have benefited from more detailed explanation of how to pipe mousseline into a chicken breast.  Making things more difficult was the fact that the Corn Cob and Aged Cheddar Souffle recipe did not indicate that the meringue should be folded into the custard. Rather, I had to rely on my own limited knowledge of souffles to know when this should happen. An enthusiasm for improvising in the kitchen will serve you well if you are interested in working with this cookbook. While most of the dishes are meant for intermediate to advanced home chefs, the extra effort will readily come through in the food served, as both of these recipes were delicious. Because each chef involved in Fresh Canadian Bistro takes pride in highlighting local, seasonal fare, there is a seasonal index at the back of the book, indicating which ingredients are best found in which season, including a listing of recipes that work well year-round. This is a great help in sourcing of some of the produce involved but as this cookbook features recipes from restaurants whose job it is to tempt you with flavour and decadence, some ingredients will take extra effort to locate, such as the black summer truffle required for Paul Rogalski's French-Pressed Chicken and Herb Broth with Fresh Black Summer Truffles, or sorrel for Ross and Simon Fraser's Strawberry Crisp with Honey Sorrel Ice Cream. Whether or not an ingredient substitution is offered depends on the chef, and the book would benefit greatly from a resource index indicating where across Canada to source harder-to-find ingredients. Overall, Fresh Canadian Bistro is a strong cookbook showcasing the best of Canadian flavours. The resulting dishes are delicious, and while not everyday fare, most are well worth the effort required. In addition, this cookbook provides a comprehensive list of bistro-style restaurants worth trying across the country. The skilled chefs who penned the recipes in Fresh Canadian Bistro have a keen eye for flavour combinations that highlight key ingredients, making for a wonderful dining experience. A few weak points aside, this is a cookbook I am happy to have in my kitchen.

Easy slow cooker recipes, like the one for our Gypsy Chicken Stew are perfect for taking a breather from our already hectic schedules. Just place everything in your slow cooker in the morning and by the time you get home in the evening - dinner's ready and your kitchen couldn't smell better! This Gypsy stew tastes even better the longer you cook it on low temperature, it really gives all those rich flavours time to unite. This stew is the epitome of a one-dish meal, thick and hearty, all you'll need is a couple pieces of whole wheat bread for the extra kick. When cooking chicken in your slow cooker, there are some tips and tricks to make sure you get that perfect result. Take a look at Put a Lid on it! for our advice for great slow cooker recipes like this stew. Love your slow cooker? Share some of your favorite recipes in our comments section. Gypsy Chicken Stew (Slow Cooker)

Everyone loves a great big pot of chili, and this recipe for killer chili is sure to your next go to favorite. Have it on it's own for comfort in a bowl, or use this recipe as a springboard for other great dishes. Try pairing it with whole wheat tortillas, light sour cream and some grated cheese for a healthy, Mexican inspired feast, or even place a few spoonfuls over crisp romaine lettuce and tomatoes for a substantial salad. By browning the ground chicken before hand with your veggies and herbs, you lock in a great smoky flavour. Our secret weapon is adding in a touch of honey for taste at the end - it just the right amount of sweetness to bring out all the rich exotic flavours that have been stewing. This killer chili allows you to be as "killer" as you want to be by adding in your own customized amount of heat. If you like it hot, feel free to play with the cayenne or substitute with other chili powders like Morita and Ancho for your own personalized amount of kick. What's also great about this dish is that it freezes so well, which means you've got handy ready made portions when you need to whip up a quick meal. Do you like your chili spicy or are you more of a mild conisseur? Tell us how hot you like it in our comments section! Killer Black Bean Chili

It’s been a few months since I’ve posted a blog on kitchen gadgets so I thought it was time to share with you some of the new gadgets I found while shopping online the other day!

Foldable Kitchen Scale

This unique foldable kitchen scale was definitely designed for small spaces. It folds up to the size of an average spice shaker and does triple duty as a digital clock and cooking timer. Now that’s what I call a real space saver!

Oil & Vinegar Vase Cruet

Need a gift idea for your foodie friends? Then look no further! Not only are these oil and vinegar cruets stylish and cute but each one has two compartments, one for the oil and one for the vinegar and as a bonus, they have no-drip pouring spouts!

Chopping Board Set

Want to keep your foods free from cross-contamination? This chopping board set will make this task easy for you. This storage container holds four color coded chopping boards for different food types, so all you have to do is find the one you need and chop away!

We all have those days when we long for that comforting home feeling.  I know I do, especially on a cold winter day, on a long lazy weekend or sometimes just when I’ve had a bad day.  So how do I appease that longing?  With my favourite comfort food, a big bowl of pasta with a hearty, rich meat sauce or by indulging in a good homemade macaroni and cheese (let’s not even talk about the fat content and calories in this dish - OUCH)! But just because a dish is “comforting” doesn’t mean that it has to be calorific.  Many comfort foods can be made healthier simply by substituting some of the ingredients.  For example, why not enjoy a hearty pasta sauce by using low-fat ground chicken and by adding a good amount of vegetables to your sauce?  And if you’re feeling adventurous, why not try serving it over spaghetti squash for a super healthy and satisfying meal? You can always make a lighter version of macaroni and cheese by substituting regular milk for non-fat and by using lower fat cheeses such as Gouda, part-skim mozzarella and Parmesan cheese.  The Gouda and Parmesan will give this dish a nice kick so you only need to use half the regular amount.  Use whole wheat macaroni and toss in some fresh spinach leaves for added iron and fibre! Remember that substituting ingredients for healthier choices doesn’t mean minimizing flavour.  Be open to different ingredients and let your imagination do the work.  Here are a few healthier comfort food recipes  to get you started. Broccoli, Potato and Chicken Soup Ground Chicken and Salsa Sloppy Joes Chicken Chili Blanco Mac and Chicken Burger Casserole (Gluten Free) Do you have a healthy comfort food recipe you would like to share with us?  We’d love to see it so please leave us a comment!

Care to try something a bit different at your next BBQ? Give this recipe a try! Watermelon and tomatoes may seem like an unlikely paring, but the sweetness of the fruit works perfectly with the slight acidity found in the tomatoes. Find ripe, red tomatoes, and their sweet flavour is further enhance by the watermelon. Toss in crisp romaine slices, and you've got a meal that not only tastes fresh and light, but looks great on your picnic table. The pinch of fresh ground pepper a top the salad adds just the right finishing touch. And the grilled chicken is just as quick and easy to make as the salad. With just a quick brush of barbeque sauce and lemon juice, this dish is the perfect summer treat. To keep your chicken nice and moist, resist the temptation to poke the meat with a fork while on the grill. Love to use fruit and vegetables in your meals come summer time? Share your favorite fruit and veggie recipes in our comments section. Grilled Chicken, Watermelon and Tomato Salad

Adding fresh herbs to your dishes is one of the easiest ways to add interest and personality to your cooking. Fresh herbs grown at home are a low-calorie way to achieve gourmet flavours without spending a fortune. The best part is that growing herbs doesn’t require acres of land - if you keep them in flowerpots on your kitchen counter, you can snip off the amount you need as you need it, which is both easier on your wallet and easier than hunting for fresh herbs at the grocery store. Keeping fresh herbs on hand will let you add depth to marinades, interest to salads, and elegance to your dishes. If you are new to using fresh herbs, the easiest way to begin using them is to substitute them for dried herbs. In general, the flavour of fresh herbs is brighter and cleaner than the flavour of dried. The flavour of dried herbs diminishes over time, so using fresh herbs in your recipes ensures that you get maximum flavour out of your dish. Substituting fresh herbs for dried in your go-to chicken dishes will wake up your tastebuds and open your eyes to a wide array of flavour possibilities. As a rule of thumb, one tablespoon of chopped fresh herbs is equivalent to one teaspoon dried. If added to a soup or a sauce, fresh herbs should be added just before serving. Try adding a few leaves of chopped fresh basil or a couple of sprigs of tarragon to an Alfredo sauce, or whole basil and parsley leaves to a grilled chicken salad. Adding leafy herbs to the greens in salad is an easy way to determine which herbs you like best. Fresh herbs are wonderful in marinades, too. Try substituting fresh oregano for dried in a Greek chicken marinade for wonderfully authentic flavour. Once you begin growing and using fresh herbs in your favourite dishes, you’ll want to experiment with all sorts of flavour combinations. Tomatoes and basil are a classic combination, as is apple and sage. Cheddar and rosemary pair beautifully, as do cucumber and mint, and strawberries and tarragon. Everyday recipes will soon become gourmet classics for your family when you start using fresh herbs!

If your childhood was anything like mine, the phrase "chicken burgers" conjures up visions of frozen, tasteless patties, cooked until completely dry and made palatable by loads of condiments. That may not be the association for everyone, but there's no denying that chicken burgers don't enjoy the same place on the grill that other types of burgers do. That's a shame for a lot of reasons. Of course, chicken is lower in saturated fat, which will keep your doctor happy, but chicken also has a completely different flavour that opens it up to a lot of possibilities when it comes to the grill.  Here are a few tips to make sure your chicken burger memories are far more positive than mine.

Keep it Chunky

The ground chicken you buy in the store is ground quite fine. If you have the luxury of a meat grinder, aim for a medium to coarse grind, and be sure to mix dark and white meat together to amplify flavour and keep it moist on the grill.  A fine grind is okay if that's all you can get, but if you have the choice, the final product will be much more moist with a larger grind.

Fat’s Where It’s At

Yes, chicken has less fat, but on the grill, fat is flavour, so you can afford to mix a bit more in.  A slice or two of chopped thick-cut bacon mixed with your chicken will maximize flavour and moistness, without adding too many calories. Also, be sure to add an egg yolk as a binding agent.

Don't Skimp on the Fresh Herbs

Chicken burgers are a great medium to highlight summer flavours like fresh rosemary or tarragon. Other bright flavours like citrus also come through beautifully, so be sure to experiment with some non-traditional additions.

Green Your Burger

Your mom knew it, and so do you. If you want to grow up big and strong, you have to eat your greens. But, if you're anything like me, sometimes to eat like a grown-up, you need to hide things from your inner child. Add a handful of baby spinach leaves to your burger mixture, and you'll get the nutrients and flavour without feeling like a giraffe.

Get Stuffed

Like any other burger, chicken burgers taste amazing stuffed. When forming your patties, fill with a bit of blue cheese, some mushrooms pan-fried with butter and garlic, some roasted red peppers or anything else that tickles your fancy. Since you don't have to add much, it's a great way to boost the flavour of your burger without adding a tonne of calories.

Leave the Mustard in the Fridge

This isn’t your traditional burger, so why dress it like a traditional burger? For condiments, mix it up with Asian flavours like peanut sauce or a bit of Teriyaki, or add a bit of Southwest flavour with some salsa and avocado. Sure, you can do the relish thing, but what fun is that? So there it is. Chicken burgers can be just as delicious and versatile as their burger brethren - you just need to change your perspective a little.  Whatever you decide to dress it up with, I'll leave you with this basic recipe for the burger mixture: 1lb ground chicken 2 shallots, minced 1 clove garlic, minced 1 egg yolk 1 Tbsp Extra Virgin Olive Oil Kosher salt and fresh cracked pepper to taste Directions: Mix it up with your hands and form into patties.  To cook, grill on high for one minute on each side to sear, and then reduce heat to medium-low and flip every 2 minutes until cooked through.

Not everyone likes cooking, and for some, it's little more than another chore that needs to be done on a nightly basis. For some couples, married or otherwise, the job of making dinner often falls to one or the other, which works for some, but if you can manage it, cooking as a couple is rewarding for a number of reasons. First, it's more quality time you get to spend together. Cooking isn't rocket surgery, so the time you spend chopping and stirring is a great time to get caught up. Second, it means that both of you are in charge of what you eat. Whether you're watching your waistline or your budget, or your just want to be more mindful of the fuel you put into your body, having both of you engaged with what you're putting on the table will ensure that you don't end up stuck in a rut. Third, you'll both become better cooks, and that makes eating good food a lot easier. If you're both beginners, the experience of learning together can bring you closer, and if one of you is more experienced, the other can learn while improving their fundamentals, such as knife skills and other prep. A lot of "couples" guides recommend cooking together on dates and special occasions like Valentine's Day, which is great, but why discount the other 364 days of the year? The more you cook together, the more of a rhythm you'll develop. Sure, cooking dinner isn’t going to replace that romantic weekend at a bed and breakfast, but with a little practice, cooking dinner together could make every night feel a bit more like date night.

About 10 months ago, I gave birth to a bouncing baby boy.  He’s grown so much now and I’m excited about every new thing he learns – it’s an amazing thing to see just how much he’s changed. From the first day, one of the things my husband and I agreed on was breastfeeding*.  We exclusively breastfed (well, I did) until he was six months old and his doctor cleared him to start solids, which we did – and boy howdy, can this kid eat! While I’m still breastfeeding, his appetite for solids is growing almost as quickly as he is.  We started with basic rice cereal and quickly moved into other grain cereals – all fortified with breastmilk.  Then came the veggies, then the meat and finally, the other things that make exploring new flavours so exciting. We’re careful to avoid nuts, egg whites and honey. Nuts and egg whites can create serious allergies before at least one year and honey can contain bacteria that older children and adults can process, but can create a risk of botulism in infants. We’ve also made the choice not to feed any jarred foods and to make almost all the food for His Highness at home. I was sure that this would mean that I’d be in the kitchen all the time, but I was surprised at how quick and easy it can be to provide the baby with food that I make myself. To be honest, too, I estimate that by breastfeeding and making our own food, we’ve saved hundreds, if not thousands, of dollars so far. So, every week, I spend a little time getting the baby’s foods for the week ready. This way, I know what’s in his food, how’s it’s been prepared and what nutrients he’s getting. It’s not that big a time commitment, and in fact, sometimes my little guy keeps me company while I work, so it’s kind of fun! It’s really proven to be the right solution for us. Over the next little while, I’ll be writing to let you know how I did it. We’d be glad to get your feedback too! * Not using formula was our choice and certainly not a judgment of other choices that parents may make