BabyDam Bath Divider


img_4029Products Nannies Love

The BabyDam Bathtub Divider is a great way to bathe a baby that can sit up on their own in a regular sized tub. BabyDam Bathtub Divider can be used at either end of the tub. If you wish to use it at the opposite end of the tub from the faucet, you would need to fill this section with a flexible shower hose or pitcher.

img_4027When bathing an infant the manufacturer recommends using a sling (as seen to the right). Simply follow the directions provided from the infant sling manufacturer as to the depth of water that is recommended.

img_4026The BabyDam Bathtub Divider only works on a smooth porcelain tub that is standard size and has sides that curve. If the tub forms a square bottom – the BabyDam will not seal in the tub. If a magnet sticks to your tub then it has a porcelain finish. It stores easily with suction cups on side of tub.

The BabyDam:

Saves Water – By not filling your whole tub to bathe your baby or toddler you can save around 15 gallons with each use.

Saves Energy – By not heating as much water you save energy with each use.

Saves Time – You save time because you are filling a smaller portion of your tub.

Saves Space – Takes up much less space and is easier to store than a plastic baby tub.

You can purchase a BabyDam by clicking the links above or below:

BabyDam Bathtub Divider

Slow Cooker Braised Pork With Polenta

Cooking for Kids

I love using the slow cooker to make dinner for my nanny family. The kids come home from school, and the parents from work, with a house filled with a warm welcoming aroma of the dinner they are about to be served. I found this delicious recipe in Cooking Light magazine. To soak up the rich sauce you can always use mashed potatoes or grits instead of polenta.

You Will Need:

1 tablespoon olive oil
1 (1 1/2-pound) boneless pork shoulder (Boston butt)
1/2 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups vertically sliced onion
1 cup sliced yellow bell pepper
10 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, drained
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups water
1 cup 2% reduced-fat milk
3/4 cup instant polenta
1 tablespoon grated Parmesan cheese

What to Do:

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 10 minutes, turning to brown all sides. Transfer pork to a slow cooker. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Transfer mixture to slow cooker. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, rosemary, and thyme. Cover and cook on LOW for 7 1/2 hours. Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes; turn off heat. Shred pork with 2 forks.

2. Combine 2 cups water and milk in a saucepan over medium heat; bring to a boil. Reduce heat to low; add polenta, stirring with a whisk. Cook 4 minutes, stirring frequently. Remove from heat; stir in cheese and remaining 1/4 teaspoon pepper. Serve pork over polenta in shallow bowls.


Recipe from Cooking Light Magazine, January/February 2015

Photo by Stephanie Felzenberg

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