Friday, October 30, 2009

Wednesday, October 21, 2009

(100) Days of Miller

Day 1:

Day 100:
What an awesome, exhausting, blessed, joyful, sometimes frustrating, amazing and beautiful past 100 days it has been! Never in 100 years would we have been able to predict how much we truly love this now 14 pound little man.

Friday, October 16, 2009

it's deep into autumn and it's 95 degrees outside

One of my younger sisters came up last weekend to visit and commented on (well, really poked fun at) my lack of Halloween decor. So last week as it became dreary and stormy outside, I wore a hoody 2 days in a row and nestled into the harvest season by setting out an orange and red tablecloth, a few orange/brown candles and made some chicken noodle soup. Two days later the sun washed away the gray clouds and it's back to tank tops and flip flops. Two days later we were still eating soup.

At the request of a few soup loving pals, here is my (what Evan and I consider DELICIOUS) chicken noodle soup recipe:
  • Heat 1 tablespoon unsalted butter & 1 tablespoon light olive oil in a pot. (You can do one or the other; I think the butter and oil combo gives the soup broth a good overall texture in the end.)
  • Add 1 cup each chopped carrots, celery and white onion; salt & pepper; minced garlic (portion depending on how little or how much you want.)
  • Saute until onion begins to soften.
  • Add diced cooked chicken- portion to your own liking (I used leftover meat from the night before's store bought rotisseried chicken).
  • Mix in 1 tablespoon "Herbs de Provence" (my favorite poultry seasoning because it has a touch of lavendar. You can add oregano, parsley, basil, or whatever you want instead.)
  • Add 4 cups of chicken broth or more depending on how brothy you want the soup to be. (I like the lower sodium broths best so I have control over how much salt the soup needs.)
  • (Here's where you can add softer veggies if you feel like it. I sometimes add peas, corn and/or diced tomatoes. I also like to add about 1 tablespoon chopped fresh basil.)
  • Salt & pepper to taste. Simmer until all veggies are cooked and flavorful. (At least 15 minutes.)
  • Once cooked through, you can add your cooked pasta choice directly into the soup or you can portion noodles into the soup bowls and ladle soup over it. (I like keeping the noodles seperate since I usually have leftovers and it keeps the noodles from breaking up and getting overly soft.)


I LOVE LOVE LOVE making soups and will most likely add more of my favorite soup recipes as autumn and winter progress. Hopefully this will start to happen soon...

Sunday, October 11, 2009

This whole lack of lengthy sleep thing is really doing a number on my social skills and memory.

Perhaps it's the fact that I talk about myself in third person all day long to a three month old, but lately I feel I've lost the ability to hold a decent conversation with an adult. If you have spent time with me in the last few months and have been victim to my social awkwardness, I do truly and sincerely apologize.

In other news: The other day I spent at least 5 minutes trying to recall the name of "Project Runway". Once "Auf Wiedersehen" and "Top Fashion Designer" were rejected, I finally felt sane again. A half hour later I was humming Christmas carols while rocking Miller to sleep, because "Twinkle, Twinkle Little Star" was too difficult to recall.

I should seriously consider taking some extra vitamins.
Enjoy some more cuteness while I drown my (hopefully) temporary stupidity with some Zinfandel.

Saturday, October 10, 2009

Looks like I'm not the only one procrastinating

p.s. who can teach me how to upload the actual video and not just cut and pasted weblinks?

Wednesday, October 7, 2009

It sure is fun procrastinating when I've got this to look at

Needless to say, the dishes, the laundry and my writing are slowly being processed. It's all in my effort to teach patience.
You're welcome.


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