Double Cover

We learn a lot from our moms in the breastfeeding trenches and during holidays and travel times we hear a lot about why moms like to have two Bébé au Lait covers in rotation–one stays in the baby bag and one stays in the house. That way they’re never without no matter where they visit or who comes to visit them. And if one is in the washer, then there’s still one on active duty. To say “thank you for a great year” we took that info and are running a very special promo through tomorrow only–BOGO. Enter code “MYSTERY” at checkout and when you buy one nursing cover, we will slip a second one (mystery pattern) in the box plus right now there’s FREE SHIPPING. That’s serious savings, and serious readiness for wherever your holiday takes you. Be Well and Happy Holidays!

We Got Bowled Over Last Night!

Pick One!
Pick One!

With Ronnie and Claire leaving for holiday next week, we squeezed our end of the year company holiday party in last night. Even booking way back in August, we were only able to secure a Thursday night for the much anticipated event: bowling at 300 San Jose in the Back 9! If you’re not familiar with the entertainment venue (there are a few locations nationwide), they promote themselves — and the Back 9 especially –as an all-in-one “trendy club/hot new bistro/upscale sports bar” so there’s a little bit of something for everyone and their dates.

After grabbing appetizers and drinks we spread out four to a lane which allowed everyone to get in plenty of games in between bites of our catered “Smokehouse BBQ Buffet” and brownie dessert bites. Special thanks to Suzanne and the event staff in the Back 9 who did a stellar job communicating with me to pull the night together. And, of course, thank you to Ronnie and Claire for hosting the event! Check out photos below: [slideshow=25]

That’s A Wrap!

Margo in Bebe au Lait's Baby Hooded Towel in Parfait
Margo in Bebe au Lait

We had quite an ensemble gathered just a week ago for our third and final photo shoot of 2008. About seven little ones clamoring around with their mommies in tow greatly outnumbered our professional models, especially whilst shooting at our first location in the morning.

Throughout the day we captured many beautiful photos to represent Bebe au Lait and our new products. Our Double Bibs are scheduled to arrive very very soon and we can hardly contain ourselves with excitement! If you’re signed up for our newsletter, keep checking your in-boxes for an announcement when they will be available for you and our retailers! If you’re not signed up yet but you’d like to, you may do so here.

Finally, many appreciative thanks to all who helped pull together this photo shoot![slideshow=24]

Cooking with Children: Pea Risotto

Sorting Fresh Peas
Shelling Fresh Peas

I have read that having the kids pick out the produce and products increases the likelihood they will eat a balanced and varied meal. Until now, it hadn’t worked for me. But suddenly, it works, and to great effect. I let my son pick the package of Pot Stickers at Costco and magically, he ate a plate-full for dinner whereas before he would not. This past weekend I let them not only pick the peas from the vendor at the Ferry Building Farmer’s Market but also had them help me shell the peas–after the farmer himself showed me how. I encouraged the kidlets to smell what fresh veggies taste like and even try some raw. We made a counting game out of the individual peas in each pod and when I served them up in a creamy risotto with a Niman-ranch bacon-wrapped pork chop–they ate their whole dinner.

Counting the Peas
Counting the Individual Peas


As Plated: Fresh Pea Risotto with Bacon-Wrapped Pork Chop

Rachael’s Fresh Pea Risotto Recipe:
Serves 6

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 2 TB Olive Oil
  • Coarse salt and ground pepper
  • 1/2 cup finely chopped onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 cup fresh peas
  • 1/2 cup grated Parmesano Reggiano, plus 1/4 cup more for serving


  1. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. 
  2. Saute onion in about 2 TB olive oil; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
  3. Cook, adding hot broth, 1 cup at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
  4. Add peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in Parmesano Reggiano. Serve, topped with more Parmesan.
    Vendor at the Ferry Building Farmer's Market 11/08
    Vendor at the Ferry Building Farmer's Market