How does a crunchy momma prepare for a second child?

Most everyone knows I am pretty crunchy. So the big question here lately for me is how does a crunchy mom like me begin preparing for another child. I am starting easy. I began taking prenatal vitamins last week and I am beginning to track my cycle. I asked Sarah who is a bigger blog reader than I am for some good blogs to read that are written by mom's like me. She gave me some great suggestions, I am still going through them but once I see I will share with you guys. If anyone has suggestions on how I should prepare I am all ears! We have been out of the baby game for a long time.Fun changes are coming for the Thrift clan! Also Fall has finally come to South Georgia!!! Yay, we are making a fire in the fireplace almost everyday so that we don't have to turn on the heater. Its so pretty!

I have decided that every post I make until Christmas I am going to add a really neat cookie recipe or gift idea. The first cookie recipe is going to be for Peppermint Crunch Milk Chocolate Chip Cookies. I found this recipe on Pinterest. The blog there were found on is http://www.culinaryconcoctionsbypeabody.com/2010/11/28/peppermint-mikl-chocolate-cookies/

Peppermint Crunch-Milk Chocolate Chip Cookies 2 ½ cups all-purpose flour
¾ tsp. baking soda
1/8 tsp. salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
1 tsp. vanilla extract
2 large eggs, at room temperature
7 ounces milk chocolate chips
7 ounces Peppermint Crunch Chips
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.
Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (do this part for real please).
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.