As a former resident of New Orleans, I found the experience both enjoyable and disappointing. I'm not sure this is an activity we'll repeat again.
April 20, 2011
In celebration of Mardi Gras, we took advantage of a ticket deal on Living Social and attended a Crawfish Boil! Vero and Gaby met my family and me at the door. We arrived right as everything was getting going and stopped to check out the live crawfish on display in plastic kiddie pools. The kids weren't so sure about the live crawfish but the au pairs got their cameras right out. There were some inflatables at one end of the conference room, so my husband took the boys over while the au pairs and I found a table and got caught up on each others' news. Soon a line began forming for the crawfish! The au pairs decided against trying the delicacy, but we were all delighted to watch the boys (aged 3 and 18 months) experiment with the new flavors. Pretty soon the band started playing and the high volume prevented further conversation. The au pairs stayed a little longer and then made their good-byes. My family and I finished our crawfish, took one more turn on each of the inflatables, and then we too headed for the exits.
April 1, 2011
Welcome to April!
This month we're continuing to create and grow relationships with local area businesses to help spread the word about AuPairCare. Do you know someone who is a small business owner? Would they be interested in partnering with AuPairCare? Contact me for more information!
Please 'like' our Facebook Page "AuPairCare of North Alabama" and help spread the word.
If you have photos from our monthly activities, please feel free to upload and share them!
Community Partner Spotlight
These local businesses have partnered with AuPairCare. If you find yourself in need of their services, please consider them first!
Denise Crosby, Mary Kay Independent Senior Sales Director
APRIL - Crawfish Boil
Saturday, April 16th at 3pm, Von Braun Center, South Hall
Entrance tickets are $7 per person and do not include food (kids under 12 free w/ paying adult). (See website for menu prices). Tickets are available at the VBC Box Office, all Ticketmaster outlets, and by phone at 1-800-745-3000. http://headstailscrawfishboil.com/
Friends and Host Families are welcome as well since this is a unique event! There is a strong possibility that my husband and children will be there too.
MAY - Birmingham Zoo (joint activity)
Saturday, May 14th, Birmingham, AL
More details will be available soon. Please anticipate that this activity will take up most of our day on Saturday.
JUNE - To Be Determined, Please Save the Date: Sunday, June 12th
Au Pair Birthdays
There are no Au Pair birthdays this month.
We are very excited to welcome Maria from Mexico this month!! Everyone be sure to introduce yourself and help her feel welcome!
Just For Fun
Peanut Butter & Jelly Picnic Treats
2-1/2 cups flour, plus more for the pan
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
3/4 cup (1-1/2 sticks) butter, at room temperature
1 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups creamy or crunchy peanut butter
1-1/2 cups seedless jam, such as raspberry
1/2 cup salted peanuts, chopped
Heat the oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-size bowl, mix the flour, oats, baking powder, cinnamon, and salt, then set it aside.
In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars until well blended, about 2 minutes. Reduce the mixer speed to low and add the vanilla, eggs, and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.
Spread two thirds of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.
Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. Let the dessert cool before cutting it into squares. Makes 18 bars.
Make-Ahead Tip: The bars can be made up to two days ahead and stored in an airtight container.
To-Go Tip: Layer the bars between sheets of waxed paper.