For Sale: Ocah Full Buckle Baby Carrier, Didymos Black and White Indio Wrap Conversion

Now that the littlest Baby Bird is running most of the time, I’m selling our much loved Ocah full buckle baby carrier, so that another family can enjoy it. This “Ocah” is a wrap conversion, made from an organic cotton Didymos black and white Indio wrap. Wrap conversions are made from wraps that are especially woven to be worn with babies, and to be soft and supportive. With a high level of attention to detail, Ocah is one of the very best converters. Operating out of England, custom spots are in high demand and the costs of shipping oversees and back can add up.

black and white indio ocah full buckle conversion for sale

Here is the description from the maker:

I am so pleased with how this Ocah Full Buckle carrier (OFB) has worked out. The Wrap used for this carrier is a Didymos Black and White Indio.  This is custom sized at 17″ tall and 18.5″ wide. It comes with a Pixie style sleephood, leg padding, arms out padding, matching chest strap,  and it has additional top stitching on the waist.

pixie hood black and white indio wrap conversion

You can see more pictures in a full feature of this wrap conversion on the Ocah blog here.

We bought this full buckle wrap conversion to be an easy to wear, but comfy, carrier, primarily for my husband. The custom-sized panel is wider than Ocah usually makes them. However, both my skinny/tall girls were still comfy. My husband is 6’2″ and I am 5’2″ and we both found it comfortable for wearing. We bought it second hand. The German-made wrap must have been perfectly broken-in and soft, but in excellent condition, when it was converted. The woman I bought it from (via the babywearer.com) only used it a few times. We didn’t end up using it much, because both my husband and I ended up having other carriers as our “favorites.” But this one has the adorable pixie hood, and is a good size for either small babies or bigger toddlers. We used Red Charlotte Suck Pads to protect against baby drool with our first, but the second left some drooly marks. I use super gentle detergent. They may or may not come out if you clean more aggressively. Detail picture of the stains available upon request. 

For the condition, asking $250 cash for local pick-up in San Diego. Message me for a quote for US or international shipping. For reference, having a carrier made with these features would cost £282 (approximately US $428) NOT including the cost of the wrap or shipping it to England. And not at all factoring in the time you might spend stalking a custom slot.

Send me a message here if you are interested in trying it on:

Additional information:

Our home is smoke-free, and until very recently was pet-free. We now have a cat, but the carrier hasn’t been used since she joined our home, and has been stored in a room she does not go in. Perfume-free and scent-free home, too. Links to buy/sell/trade feedback on the babywearer.com and FB available by request.

Dark Chocolate Almond Lace Cookies (Copy Cat Recipe)

Dark Chocolate Almond Lacy Cookie (Trader Joe's Copy Cat Recipe)

I wanted to share how delicious these crisp, chewy toffee cookies turned out. I love the Dark Chocolate Almond Lacey Cookies from Trader Joe’s. So when Little Bird insisted we do a mommy-daughter baking project during Baby Bird’s nap yesterday, we tried out this copy cat recipe featuring a honey toffee and orange zest.

We used this recipe from My Jerusalem Kitchen with local honey. We made them exactly as written with a few small changes. I think they taste better than the store-bought. The orange zest and cinnamon add more levels of flavor. The store-bought can be pretty addicting, but these went really quick!

My notes on making Dark Chocolate Almond Lace Cookies:

  1. We used Trader Joe’s Almond Meal in place of the finely chopped almonds. The recipe still worked great and it was a convenient swap.
  2. I baked them on silicone mats instead of parchment paper. Again, worked well and a reusable option.
  3. We made the sandwich version with melted chocolate in the middle. Our yield was a dozen sandwich cookies. I might double the recipe if making to share.
  4. Please use organic citrus anytime you are zesting or otherwise eating peel. p.s. Our orange tree smells AMAZING right now!

Dark Chocolate Almond Lacy Cookie (Trader Joe's Copy Cat Recipe)

Rugelach

First: I’m an aunt again! My baby birds are now “big cousins” to a little girl. Congratulations to my sister, Marjorie, and brother-in-law, Sam!! Now, rugelach… Rugelach is a Jewish cookie made with a cream cheese pastry dough, and rolled with brown sugar, nuts, cinnamon, and anything else you like. These rugelach include chocolate chips.

Rugelach recipe from Baby Birds Farm

This rugelach recipe comes from my mom and has been perfected for over 20 years. For most of those years she has lead the baking for the Jewish Food Festival in Carmel, for which she and a team make 2000+ pieces in small batches each year. When a recipe has been made several hundred times, you know that it is tried and true.

jewish food festival brideHere I am with my dad, circa age 15, in a mock wedding from the era of “Fiddler on the Roof” at the Jewish Food Festival.

Random trivia: My cousin Rachel has had many nicknames over the years, but “Rugelach” is one of the earliest.

This recipe freezes really well. My mom will pre-cut a roll, but leave one layer of the roll intact, so that it stays together as a log. Then you can pull it out, cut the rest of the way,  and bake any time you have a craving. The cookies don’t even have to defrost before baking.

This chocolate chip version is tasty, but I love the simple brown sugar, cinnamon and nuts original the best.

Tried and true rugelach recipe, been perfected over 1,000s of times.

Rugelach
 
Author:
Recipe type: Dessert
Cuisine: Jewish
Cook time:
Total time:
 
Like my great-grandmother's matzo ball soup, this recipe was originally published in 1994 in a synagogue cookbook. The rugelach recipe was submitted by Joyce Kurtz, with additional tips by Diana Rosenthal.
Ingredients
  • ½ pound (8 ounces) butter
  • ½ pound (8 ounces) cream cheese
  • 2 cups flour
  • 1 cup brown sugar
  • 1 cup walnuts (chopped fine)
  • cinnamon, to taste, or mini chocolate chips
Instructions
  1. Cream butter and cream cheese and gradually add flour. Roll into a ball and chill overnight.
  2. Divide ball into 2 pieces and roll each into an ⅛ inch oblong. Mix the brown sugar, nuts and cinnamon and liberally spread the mix on the dough. Roll jelly roll fashion.
  3. Cut ¾ inch slices and bake on a silicone mat at 350* for 20 minutes, or until brown and bubbling.
Notes
Nuts chopped fine with a food processor and mini chocolate chips are preferred as bigger chips or nuts will tear the dough when rolling up the logs.

S’mores Baked Alaska

S’mores Baked Alaska is a recreation of a delicious dessert we have had several times at Waypoint Public in North Park. A meringue top is toasted, like a perfect campfire marshmallow, covering a scoop of chocolate ice cream and a crunchy graham cracker crust.

S'mores Baked Alaska recipe

This recipe was also the perfect excuse to try out the blowtorch Papa Bird gave me for Christmas. Being a food blogger, cooking gadgets are always a good call for gifts. As usual, Little Bird helped out on every step, except maybe the blowtorching. The recipe is actually pretty easy. The crust is just graham cracker crumbs with melted butter, pressed into pans. You could make crumbs easily with a food processor, but giving a three-year-old license to whack anything is fun. It’s also a good emotional outlet, as I learned during a school social work internship.

I thought about making something more like homemade marshmallows for the top (like this David Liebowitz pie), and thought I had gelatin leftover from the last time I made pumpkin cheesecake with cranberry gelee, but I was out. I might try marshmallow next time, if I’m feeling ambitious, but a simple meringue totally worked. We topped it like the restaurant with a drizzle of chocolate syrup and graham cracker crumbs. Yum!!

S'mores Baked Alaska recipe from Waypoint Public

Our whole family has always enjoyed Waypoint Public. It is one of the few places with an indoor play area. That’s not McDonald’s. But an actual restaurant with tasty food. In fact, their executive chef, Amanda Baumgarten, was a contestant on Top Chef. Tip: They have a back room for private events. We hosted my sister’s baby shower there in December. All of the staff were very accommodating.

S'mores Baked Alaska
 
Author:
Recipe type: Restaurant Recreation
Cuisine: Dessert
Serves: 3 4-inch pies
Prep time:
Cook time:
Total time:
 
This a recreation of a dessert from Waypoint Public restaurant in the North Park neighborhood of San Diego, CA.
Ingredients
  • 8 graham crackers
  • 3 tablespoons butter
  • 3 cups chocolate ice cream, slightly softened
  • 3 egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar (optional but helps hold peaks)
  • 2 tablespoons sugar
  • chocolate syrup
Instructions
  1. Preheat oven to 350*F. Place 8 graham crackers in a gallon-sized zip-lock bag and seal. Use a rolling pin to crush the crackers until they are broken into uniform crumbs. See video above. (Or pulse in a food processor.) Place ½ cup of graham cracker crumbs in a mixing bowl with the melted butter. (Reserve the rest of the crumbs for decorating.) Stir the crumbs and butter until combined and then press into three four-inch tart pans or ramekins. Put the mini pans on a baking sheet and bake for about 6 minutes. Allow to cool completely, but leave on the baking sheet.
  2. Place a scoop of ice cream in each cooled crust. Leave a rim of crust around the edge uncovered. This will allow the meringue to completely surround the ice cream and make a good seal with the crust. Place the baking sheet and pans in the freezer to chill a bit while you make the meringue.
  3. Separate the eggs and place in a clean bowl of a mixer with the vanilla and cream of tartar. Using a wire whisk attachment, beat until soft peaks form. Slowly sprinkle in the sugar a little at a time, and beat until stiff peaks form.
  4. Pipe or spoon the egg white mixture over the ice cream, making sure you bring it all the way down to the edge of the pie. Using a kitchen blowtorch, carefully toast the outside of the meringue.
  5. Decorate with a little chocolate syrup and graham cracker crumbs and eat right away.
Notes
You can refreeze any leftover pies.

 Continue for step-by-step photos and a video of the blowtorch in action. Continue reading

Red Velvet Cake with No Food Coloring

Happy Valentine’s Day! I shared the other day on my mental health blog about loving one’s self. Here I’d like to share one way to love someone special. Bake a cake! And if you are concerned about not feeding your family artificial dyes and ingredients, here’s one way to have your cake and eat it, too. I have made red velvet cupcakes before using beets to color them. This Valentine’s I tried out a red velvet cake with no food coloring.

red velvet cake with no food coloring

Last week I was helping Little Bird with a science kit, and we were learning about acids, bases, and ph. We experimented with adding acidity (in the form of citric acid and vinegar) and baking soda (with is alkaline) to water colored with red cabbage powder. The acid made it more vibrantly red and the base made it more purple. No wonder red velvet has something acidic like lemon juice and/or vinegar in it! It also made me wonder if too much baking powder was the reason the red velvet potato bundt cake I tried to make came out purple/brown. (I love learning more of the science behind baking.)

red velvet cake with no dye

I consider this more a recipe review than a super polished recipe. But I wanted to share none the less. I have only made it one time, and would tweak it some more to make it a little lighter. I used the suggested cream cheese, but found it way too dense, for my preference. I would replace that with buttermilk, and use more eggs. I reduced the sugar by half, in both the cake and the frosting. Next time I might play around with non-refined sweeteners.

Red Velvet Cake with NO Food Coloring

5.0 from 1 reviews
Red Velvet Cake with No Food Coloring
 
Author:
Recipe type: Dessert
Cuisine: American
 
This recipe makes a dense red velvet cake, colored by beets and without any food coloring or dye.
Ingredients
  • 2 large beets (enough for 1 cup puree)
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 8 ounce package of cream cheese or 1 cup of buttermilk
  • 1 cup sugar
  • 6 eggs, room temperature
  • 1½ teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 2 tablespoons natural raw cocoa powder
  • 2 recipes cream cheese frosting
Instructions
  1. This recipe is adapted slightly from a post from sophistimom. I did not change her method, so follow the link for the instructions. Here are my notes, however:
  2. Starting with raw beets seems more labor intensive, but my past results using packaged, pre-cooked and peeled beets did not work as well.
  3. My Vitamix did not process the beets well, as it wasn't full enough or liquid enough. My old Kitchen Aid food processor worked great, and I wish I would have started with it from the beginning.
  4. I found it too dense and heavy with the cream cheese. I suggest buttermilk, which I will use next time.
  5. I used 4 eggs as called for in the original recipe. Next time I will increase it to 6. My mom suggested separating the eggs, beating them separately to give it more leavening from the egg whites, and then folding them in.
  6. For the frosting, I made a double batch of my Cinnamon Cream Cheese Frosting, omitting the cinnamon and pumpkin.