Tuesday, June 15, 2010
Thursday, May 6, 2010
Brown some sausage (8oz?16oz? up to you) Chop up 1 onion, 2 ribs of celery, 3 carrots...
Add about 30oz of broth, a bay leaf (and your favorite soup fixins-pepper, chili flakes, etc) and cook on low for many many hours. My recipe said 4 to5, but it was really more like nine!
Monday, May 3, 2010
Wednesday, April 21, 2010
Saturday, April 10, 2010
I have a game that I like to play, (and all you wanna-be-Freud's can chime in if you like.) I like to pretend to go back in time and re-write my life. I take this game very seriously and carefully craft each aspect of my new life..my job, my place of residence, my fabulous new-found sense of style, etc., avoiding all of the 'mistakes' that I made the first time around.
Except something I began to realize in the last few years of playing is not everything in my life needs to be re-written, some things are pretty gosh darn great and I wouldn't' want to change them one bit. My husband for example? Truly, hands down the best husband in the universe, (and yes five seconds after I write this he will invariably do something to land on my shit list but so it goes...) And my brand new baby? She is amazing, wouldn't give any part of my mommy life for anything (poopy diapers and 3am feedings included)!
And there in lies the dilemma because as all of you know if you change one tiny thing your whole life could turn out completely different (as demonstrated in that creepy Butterfly Effect movie)
So something that occurred to me at 3 in the morning today (don't blame the baby she was sleeping like an angel) why oh why am I spending all of this time obsessing over a life that isn't (and never will be unless I invent a time machine) when I could pour all of that energy into authentically living the life I have (and kinda love most of the time)?
So that's it folks I am making a New Life Resolution (it's like a New Year's resolution but grander and more fancy sounding) I resolve to life my life and tell the tale! So what if I have an MBA but no career, or any prospect of a career per se? So what if it's going to take me the length of three pregnancies to lose this pregnancy weight? So what if my dog will never be trained enough to walk properly on a leash (or my husband be trained enough to put his dirty clothes in the hamper!)? And so what if people think I'm a little ridiculous? I kind of am! And I kind of like it that way.
Wednesday, April 7, 2010
Wednesday, March 31, 2010
Wednesday, March 24, 2010
Wednesday, March 17, 2010
Then: Who needs a glider rocker? I mean what a waste of money on a butt-ugly-doesn't match-anything-you-own piece of furniture.
Now: Dear, wonderful, (lent by my neighbor) rocker, I love you, please don't ever break, I don't know how I would nurse without you.
More on baby necessities..is it necessary to have all of these necessities?
Now: Umm can we warm the changing pad we put her on? (Anything to stop the screaming.)
On balancing the needs of a dog and a baby-
Then: (commenting on suggestions on how to prepare your dog for the arrival of a new baby) Having a screaming toy baby to prepare your dog seems a little excessive, I'm sure our furry baby will adjust to a human baby just fine!
Now: Why is our dog hiding under the kitchen table refusing to come out? Why is our dog running into the walls on purpose? Uh-oh.
Then: All I'm going to do for the first six weeks is feed the baby booby, I'm sure my husband can do the rest.
Now: Cue obnoxious laugh track. Delusional mommy to be, what were you thinking?
On my appearance-
Then: I won't worry about losing the pregnancy weight until at least six weeks postpartum, I mean they don't even clear you for exercise until then right?
Now: Must break every mirror in house. Must not wear clothes...just get a muumuu for now and all will be fine.
Saturday, March 13, 2010
Friday, March 5, 2010
I still can't believe we made one of these littly itty bitty beings from scratch, from scratch people!
Sunday, February 28, 2010
Thursday, February 25, 2010
Tuesday, February 23, 2010
Tuesday, February 9, 2010
- 1 1/2 cups & 1 tblsp all purpose flour, I have been using unbleached
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt, but I'm sure regular salt is ok too!
- 1 cup plain whole milk yogurt
- 1 cup & 1 tblsp sugar
- 3 extra large eggs
- 2 teaspoons grated lemon zest (about 2 lemons worth)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil, I know what you're thinking a Smitten Kitchen recipe without butter is almost an oxymoron
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed, our local Cosctco now has organic frozen blueberries! Scoop these up for the half the price of Trader Joes or Whole Paycheck!
- 1/3 cup freshly squeezed lemon juice. And here is where I think I made THE big mistake, I think I told the hubs to just squeeze all the juice out of the two lemons we used for zest because I figured I love lemon flavor so more juice can only add to that lemony goodness...umm no, this made the cake way too tart! So be warned don't go overboard no matter how much you think you like lemons.
- Preheat the oven to 350°F. Use an 8 1/2 by 4 1/4 by 2 1/2 inch loaf pan, line the bottom with parchment paper and grease and flour the pan.
- Sift 1 1/2 cups flour, baking powder and salt in one bowl and in another whisk the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil.
- Slowly add the dry ingredients to the wet.
- In another bowl mix blueberries with the reserved tablespoon of flour and gently fold into the batter...I still don't quite know what "gently fold" means so I pour the blueberries and say "gently gently" as I mix the two together.
- Pour the batter into your prepped pan and bake for fifty or more minutes until a toothpick placed in the middle of the loaf comes out clean.
- And while that's a bakin'...threw the lemon juice and 1 tblsp sugar into a small pan and cook until sugar dissolves and mixture is clear...I think we really should have increased the amount of sugar we used, we tried to make it proportional to the extra lemon juice we used but clearly we failed.
- Let the cake cool in the pan for about ten minutes, then let cool on a cooling rack. While the cake is still warm, either poke holes in it with a toothpick or use a pastry brush to add the lemon sugar mixture to the cake, make sure there is something underneath the cake to catch the drippings! Cool and slice up to enjoy. Take outside, put it on a table and take pictures of it before the snow melts. Eat.