Stuff that I don't want to include in regular posts.

What the Magic Breastfeeding Doctor Taught Me

The truth is, it's all about the demo, so there's not much I can write that will be helpful. But I think what worked for me was that Dr. Tits broke the latch down into a series of steps. I like steps. It gives the illusion of control. So I'll try to capture them. She also gave me a handout, but it's copyright protected. You can get a glimpse here, or maybe order one or request one from a LC?
1. Hold the baby with the heel of your hand between her shoulders. This will give you the leverage you need to push her body in when she's ready to latch.
2. Her mouth needs to be positioned underneath the nipple. Make sure her chin is 3-4 cm below the nipple. And, her chin should be in the range from 6 o'clock to 8 o'clock. I actually made some marks on my breast to remind me where her chin should go. 
3. Then there's the normal "nipple should be pointed at her nose, when she opens wide, press her body into you bringing nipple into mouth" business. The only thing I can add it that it's okay if the nipple is sort of bent and stuffed and nommed in--the handout describes this as the nipple brushing her lip or folding under her lip. Not that this is fun when your nipples are all fucked up, but it's a sign that the nipple is getting far back enough.
I'm sure this is not news to anyone and of little value, but hey.

Request for Information about Things Babies Need

You are basically my only friends with babies, so I am hoping you will save me the trouble of doing my own research and give me your suggestions on the following items. Suggestions can be left as comments on any post or sent to lampreychildATgmailDOTcom.

1. Cloth diaper systems. I've looked at this one, but it seems a little elaborate. Anyone used it? Anyone got better ideas?
2. Breast pump. What should I get?
3. What's the latest word on the use of pacifiers? Good? Evil?
4. Any other items you were soooo glad you had? Anything that proved to be totally useless?

Makes four small tarts.
Tart shells
Making tart shells is a pain in the ass that requires a lot of equipment, but I think it's worthwhile. I'm a huge fan of the Cook's Illustrated Baking book, from whence this recipe comes.

1 egg yolk
1 Tb cream
1/2 tsp vanilla
1 1/4 c flour
2/3 c confectioner's sugar
1/4 tsp salt
8 Tb (1 stick) butter, cut into 1/2 inch cubes

Whisk yolk, cream, vanilla, set aside. Place flour, sugar, salt in food processor, pulse a couple times to combine. Scatter butter pieces over flour, process to coarse meal (about 15 1 second pulses). With machine on, add egg mixture, process till dough comes together (about 12 second). Turn onto plastic wrap, press into disk, refrigerate for at least an hour. Think about babies while you wait. Remove dough from fridge, unwrap and cut into four pieces. Roll each out between two sheets of lightly floured parchment paper. Press each gently into tart tin and roll rolling pin over edges to remove excess. Freeze tart tins for 30 minutes. Think about babies. Preheat oven to 375 degrees. Set tart tins on baking sheet. Cut four squares of foil large enough to cover tins. Press gently into tin, fill with pie weights or beans. Bake for about 15-20 minutes. Grab foil by corners to remove pie weights. Put tins back in oven for 5 minutes or until golden brown. Cool on rack while you make ganache.

6 oz bittersweet chocolate, coarsely chopped (or, in my case, 3 oz unsweetened and 3 oz semisweet chocolate chips)
5/8 c cream
1/2 tsp vanilla

Put chocolate in large bowl. In saucepan, bring cream to a boil. Pour through sieve over chocolate. Stir until smooth and creamy. Pour into shells, cool for two hours (or chill in fridge for one). Garnish with whipped cream and raspberries.

220 ml milk (or 9/10 of a cup)
1/4 c butter, softened
1/6 c sugar
2 eggs
1 1/4 tsp yeast (5 grams)
2 c flour
1/2 tsp salt

Vegetable oil for frying
Raspberry jam for filling (about 1/2 c)
Lavender flowers + another cup of sugar

Heat milk until tepid. Whisk in butter, sugar, eggs. Put yeast in a small bowl. Add about 1/4 cup of the milk mixture, mix, then return to the rest of the milk, whisking to combine. Combine flour and salt in large bowl. Make a well in the center, gradually pour milk mixture in, whisking until smooth. Cover and set aside for about an hour. Meanwhile, combine lavender with about 1 cup sugar, let sit while dough rises.

About half an hour before dough is ready, heat oil in deep fat fryer set at 330 degrees F. Drop balls of dough in, cook until brown (about 4 min.) Drain on paper towel. Cool. Roll in lavender sugar. Poke a hole in each doughnut with a knife. Put jam in piping bag, pipe jam in. This recipe makes about 10 doughnuts.