November 02, 2009

The other side

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I think we have finally made it to the other side of the newborn phase.  The colic has ended and we have been greeted with a very social and smilely little boy. (Yippee!) He, of course, has moved straight into the teething phase.  He drools buckets, and soaks through bibs like a sumo wrestler at a rib shack.  

But, IT'S ALL GOOD.

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The girls are having a great time getting giggles out of Porkchop.  It merely requires rushing into his face and shouting, "BOO!"   Perfect for this season, and a good warm up for Halloween. 

We started the day at the bakery, where they were giving out giant oatmeal and chocolate chip cookies to kids in costumes.  With that insulin jump start, we moved onto a massive neighborhood party with an entire room dedicated to homemade sweets (and another room with an endless row of chili-packed slow cookers).  Sticky-Butt chose a green cookie shaped like a severed fingers oozing blood. And Sizzles, having a bit more refined pallete, choose some cream cheese fudge brownies.  Then in the cold, windy drizzle the went trick-or-treating.

Then we slept.

Posted at 09:36 AM in Fall, Holidays | | Comments (0) | TrackBack (0)

October 27, 2009

Riddle of the day

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What do you get when you combine daily poopy diapers, seven hour stretches of sleep, and a trip to the park?

DIMPLES!

Posted at 07:00 AM in Porkchop | | Comments (0) | TrackBack (0)

October 18, 2009

Downshifting the pumpkin patch

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It has been a week of down-shifting around here.  Our idea of going apple picking in Elijay was down-shifted to visiting pumpkin patch closer to home, and then that was down-shifted to visiting the 'pumpkin patch' at our church where the Boy Scouts have the annual fund-raiser.  Although I would love to do the flashier outings, when it comes time to pull the trigger it just seems way to daunting with a crying (yes, it's back thanks to major constipation) baby and his rambunctious sisters.  The good news, is that it is always a reminder to me that simple is best.  We all still had a nice time and Porkchop is always happier to be outside and distracted from his achy tummy.

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We also celebrated Sticky-Butt's third birthday.  We had the party at a newly renovated park where the kids played on the playground and then gathered around for some glittery purple cupcakes.  I even gave myself a break and bought them from the store!  Of course, I had to enhance them just a little with pink sugar glitter and some teeny tiny wands.  

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Sticky-Butt was very impressed.  A few balloons and a handmade banner from Auntie Woo Woo's Etsy Shop and we had ourselves a party!

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Posted at 06:55 AM in Birthdays, Fall | | Comments (0) | TrackBack (0)

October 11, 2009

Once upon a time

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Once upon a time this was a food blog of sorts, a chronicling of cooking with my very young girls.  I haven't posted recipes in forever, as I have been busy reproducing.  (Now the girls are 5 and 3, and we have an almost 3 month old boy).  We are still cooking around here though.  Our usual muffins, steel-cut oatmeal and homemade breads are starring in the rotation, now that the weather is cooling off.  And I certainly have some fun fall cooking activities up my sleeve.

But now, with so many little ones, I am turning to my slow cooker like never before.  Unfortunately, we aren't a big fan of heavy and dark flavors on a regular basis, which seem to be the result of a lot of crock-pot cooking.  Last week, however, I merged a couple of recipes from the Food Network and found a real winner.  It wasn't heavy AND it had vegetables in it.  

 I didn't take a picture of the particular dish (the picture above is actually from a hybrid soup recipe from The River Cottage Family Cookbook, which I highly recommend despite having cooked little from it).  But, here is the slow cooker recipe.  I think it is unique enough to call it original.  :)  

Tomorrow, a post about Sticky-Butt's 3rd birthday!

Slow Cooker Chicken and Squash

  • 4 frozen boneless, skinless chicken breast (this is what I had, but I am sure you could use defrosted skinless chicken breast with bone in)
  • I medium sweet onion, sliced
  • 2 Tbsp tamari or soy sauce
  • 2 large cloves of chopped garlic
  • 2 tsp salt
  • 1 cup of quality sweet orange marmalade (some orange marmalade says bitter on it - you could try this too but I don't know what it will taste like)
  • 1 Tbsp worcestershire sauce
  • 1 large yellow squash or 2 small ones
  • 2 small zucchini
  • 8 oz. of quartered or whole button of baby portebello mushrooms (although I use any mushrooms, I plan to next time)

Put onions in the bottom of slow cooker, then place chicken and vegetables on top.  Mix up the soy sauce, garlic, salt, worcestershire, and marmalade.  Pour it over the chicken and vegetables.  Cover and cook on low for 6-8 hours.  I served this with brown rice, which you can get frozen at Whole Foods and microwave in about 2 minutes per serving, this stuff is a real treasure for me right now.


I hope you like it!

Posted at 07:58 AM in Fall, recipes | | Comments (0) | TrackBack (0)

October 07, 2009

The Reading Nook and The Book Cave

After 3 days, Porkchop finally pooped, so I can finally put him down long enough to blog.  ;)

The promised post:

I think it is important to create spaces in our home that are specifically designed for the little people that live here.  For example, our sunroom is our main play space, and we keep all the toys here, rather than in the girls' bedrooms.  Eventually, I hope the sunroom/playroom will be a place to create parent-free art projects as well.  I envision a space where they can help themselves to art materials and create at will.  Right now we have this with crayons and pencils, but things like stamps and watercolors remain something that they either have to ask to use, or that I set out for them.  Here is a picture when the room is in action:

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But I digress.  Recently, Sizzles was excitedly telling us that she had decided to save up her dollars (play money used as a reward system at school) to pick a friend for 'reading and relaxing' up in her classroom loft, rather than spend them (on trinkets) in the goodie store.  This gave me an idea.  We needed a cozy little kid space for snuggling up with books.  So I made the 'book nook' in a small space between the couch and a window in our sunroom.  

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It was so popular (read, fighting over it ensued) that I created a second space, the 'reading cave', upstairs in the linen closet.

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To quote the A-team, "I love it when a plan comes together."

Posted at 07:41 AM in Favorite Things | | Comments (0) | TrackBack (0)

September 30, 2009

What we have been up to

I was doing so well for a while there, about posting daily.  Things have been hectic for me around here lately.  Porkchop and Sticky-Butt have been sick, as have I, and Porkchop hasn't pooped in three days.  A sick mama and a congested constipated baby, combined with a sick almost 3 year old lines our usual chaotic days with a thick coat of crying.  :(

But, Porkchop just cleared his bowels (or the things a mama will mention in a blog) and he is happy enough to put done for a few moments to blog.

The weather has been fabulous the last two days - tons of sparkly blue skies, sunshine and a crisp cool air have pushed us outside.  

(Well, now Sticky-Butt wants on my lap and to lay on her brother so blogging time is UP).  Oh well, maybe more tomorrow....I can't wait to show off the "reading cave" and "book nook" I created for the girls!

Some pics:

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Posted at 09:19 AM in Fall | | Comments (0) | TrackBack (0)

September 25, 2009

30 Days of Happiness :: Sick days

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Having all three kids home, with all three of them sick, plus a flooded and stinky basement, well, it has certainly been one of the most challenging weeks ever.  But, somewhere in the chaos I got a glimpse of this and ran for the camera.  

It was so nice to have her home.  Although she is in LOVE with kindergarten, I miss having Sizzles around.  She is bright and funny (and sassy at times).  She is so thoughtful and loving to a new sibling.  

THIS is what I have to remember when the insanity of so many little ones hits a fevered pitch around here.   

Posted at 10:22 AM in Simple Pleasures or 30 Days of Happiness | | Comments (0) | TrackBack (0)

September 20, 2009

30 Days of Happiness :: Rainy weekends

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Posted at 06:51 AM in Simple Pleasures or 30 Days of Happiness | | Comments (0) | TrackBack (0)

September 18, 2009

30 Days of Happiness :: Kitchen Entertainment

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Posted at 06:25 AM in Simple Pleasures or 30 Days of Happiness | | Comments (0) | TrackBack (0)

September 17, 2009

30 Days of Happiness :: Her work and my girls

We had Marla take these pictures this Spring, but we are just now getting around to picking out our prints.   An impossible task.


We have been working with her since 2005 and LOVE her amazing work.

If you are ever near Rosemary Beach, Florida - book her - you won't regret it!

Posted at 11:06 AM | | Comments (1) | TrackBack (0)

Next »

Recipe of the Week

Archives of Recipe of the Week

  • Cranberry Pumpkin Energy Bites
    * 11.5 oz box Nature's Path Organic Pumpkin Flax Plus Granola * 1 cup of dried craisins * 1 tsp pumpkin pie spice or cinnamon * 1 cup Lundberg Farms Brown Rice syrup * 1/2 cup creamy soynut butter Spray a 11x7 inch pan with nonstick spray. Stir together granola, cranberries and spices into the bowl; set aside. Bring brown rice syrup to a boil over medium high heat in a small saucepan. When bubbles start moving from the outside of the pan to the center, reduce heat and simmer 5 minutes. Remove from heat and quickly stir in soynut butter. Immediately pour over granola mixture and stir well. Press into prepared pan and let cool completely before cutting in squares. Store in airtight container.
  • Watermelon Pie-sicles
    Take a large watermelon and cut it in half. Then cut each half into two pieces.
  • Take one of the smaller pieces and remove the melon from the rind.
  • You can either cut the melon into smaller chunks or simply proceed to the next step using the huge hunk of melon.
  • Place the melon in a fine strainer and place the strainer over a large bowl.
  • Using a potato masher, smoosh the melon until there is only pulp and seeds left in the strainer. The juice will drip into the large bowl under the strainer.
  • Using the back of a wooden spoon, push the remaining pulp against the bottom of the strainer to get the last bits of juice out of the watermelon.
  • Pour the juice in a store-bought popsicle contraption or a do-it-yourself popsicle contraption.
  • This should make about 4-6 small popsicles, depending on the size of your container.
  • Freeze for at least 5 hours, preferably overnight
  • Remove from the container. If the popsicles won't come out, place the holder in a bowl of warm water and try again. 6/10/08 12:58 PM
  • Beach Pasta - Pasta with Tomatoes, Basil and Brie
    From the cookbook, "Seaside: Pastels & Pickets"
  • 4 large tomatoes, chopped
  • 1 pound Brie, rind removed, torn into bite size pieces
  • 1 cup firmly packed basil leaves, cut into strips
    • 3 cloves of garlic, finely minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine
  • 1/2 tsp salt and 1/2 tsp freshly ground pepper
    • 2 zucchini, sliced, broiled
  • 1 eggplant, cut into bite-sized pieces, broiled
  • 6 quarts water
  • 1.5 pounds linguine
  • 1/2 cup freshly grated Parmesan cheese
  • Combine tomatoes, Brie, basil, garlic, 1/2 cup olive oil, chicken broth, white wine, 1/2 tsp salt, pepper, zucchini and eggplant in large bowl; mix well. Let stand, covered, at room temperature for 2 hours. Prepare the pasta as directed. Toss linguine with sauce in bowl. Serve with freshly grated Parmesan cheese
  • Serves 6.
  • Popeye Pasta
    1 pound of bow-tie pasta
  • 3-4 tablespoons of unsalted butter
  • 1 bunch of asparagus chopped into small pieces
  • 1 small bunch of lacinato kale leaves chopped rather small
  • 1 small or medium vidalia onion
  • 8 oz. of whole milk ricotta
  • 1/2 cup of grated parmesan
  • 2/3 cup of toasted pine nuts
  • big pinch of coarse salt
  • lots of fresh ground pepper
  • tiny pinch of thyme

    • Place a little olive oil in a large pan. Once the oil is warm, add chopped onion. Cook for about 4 minutes and then add asparagus. Cook for about 2 minutes and then add salt, pepper, and thyme. Continue saute on medium low heat until your pasta is done, making sure not to burn the vegetables. In the meantime, bring a large pot to a rolling boil. Once the water is boiling add 4 large pinches of salt, then add the pasta. Boil the pasta for 10 minutes or according to the package instructions: After 8 minutes of boiling the pasta, throw in the chopped kale. When the pasta is done, drain the whole pot (pasta and kale) in the strainer.

    Toss the pasta into the large pan with the asparagus and onion.

    Add ricotta, parmesan and pine nuts. Toss and serve with more parmesan cheese.

  • Patty-Cake Lemon Bars
    For the crust
  • 1 3/4 cups all-purpose flour
  • 1.5 sticks of unsalted butter, frozen, plus more for the dish
  • 3/4 cup of confectioners' sugar
  • 3/4 teaspoons coarse salt
  • For the filling:
  • 4 large eggs, lightly beaten
  • 1 1/3 cups of sugar
  • 3 tbsp all-purpose flour
  • 1/4 tsp coarse salt
  • 3/4 cups fresh lemon juice
  • 1/4 cup whole milk

    • Preheat oven to 350 degrees. Butter a 9 by 13 inch glass baking dish, and line with waxed paper.

    Make crust: Grate butter on a cheese grater with large holes: set aside. Whisk together flour, sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

    Transfer mixture to prepared dish: press evenly onto bottom with your hands. Freeze crust for 15 minutes. Bake until golden, 16-18 minutes.

    Meanwhile make filling. Whisk together eggs, sugar, flour, and salt in a medium bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.

    Bake at 325 degrees until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely then cut. Dust with confectioner's sugar.

  • Cast-Iron Cookies
    Cast Iron Cookie Adapted from the blog My Messy Thrilling Life

    • 2 cups of flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 3/4 cup butter softened
    • 1/2 cup sugar
    • 1 tablespoon vanilla
    • 3/4 cup brown sugarr
    • 1 egg
    • 1 tbsp. whole milk
    • Lots of chocolate chips

    Preheat oven to 350 degrees.
    Bake for 35 minutes. p>

  • Cowgirl Cookies
    2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 2 sticks unsalted butter
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2 cups rolled oats
  • 2 cups of fresh granola (fruit and nut; Bare Naked or Great Harvest fruit version are good substitutes)
  • 1 cup raisins OR dried cherries
  • 1 cup of semi-sweet chocolate chips

    • Whisk together flour, salt, and baking soda in a medium bowl.

    Beat on medium-high speed the butter and sugar until fluffy. Beat in eggs and vanilla.

    Reduce to low and add flour.

    Stir in oats, granola, dried fruit and chocolate.

    Bake at 375 degrees for 10 minutes. 4/27/08 6:44 PM

  • Strawberry Bread
    Strawberry Bread

    Adapted from allrecipes.com (Ellen Rainey)

    • 3 cups of fresh strawberries, smashed
    • 3 cups all-purpose unbleached flour
    • 1/8 cup wheat flour
    • 2 cups white sugar
    • 1/2 tablespoon ground cinnamon
    • 1 tablespoon vanilla
    • 1tsp salt
    • 1tsp baking soda
    • 1 1/4 cup vegetable oil
    • 4 eggs, beaten

    Preheat oven to 350 degrees. Butter and flour two 9x5 inch loaf pans
    Sprinkle smashed berries with some of the sugar.
    Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix.
    Blend oil and eggs into strawberries.
    Add strawberry mixture to flour mixture, until just moistened.
    Divide batter in half into pans.
    Bake 45 to 50 minutes. Let stand 10 minutes on wire rack. Turn loaves out and cool completely.

  • Rainbow Rice
    Open a ziploc bag. Place several drops of food coloring inside the bag. Add one tablespoon of white vinegar to the bag. Place two cups of rice into the bag. Seal the bag and squish the rice around the bag until all the grains are colored. Pour the rice on a cookie sheetl, spreading it out into a single layer of grains. Bake on 200 degrees for 30 minutes.