Sunday, November 21, 2010

First Snow

The ground is turning white.
The air is crisp and cold.
The trees are sparkling bright.
My heart is oh so full.

Two hours later:
No more Snow
Cloudy skies
Still freezing
Snow in Seattle is oh so fleeting

Thursday, November 18, 2010

Delicious Soup... can believe your eyes. A post that is not entirely devoted to my darling son and all the in's and outs of what's going on in his life. Although really, this post is a result of him.

Anyways, one of the things I have been able to enjoy again since my new job of caring for Owen began, is cooking. Before May of this year, working full time and being pregnant resulted in some not-so-creative months of cooking and a very repetitious menu. Since his birth, I have found it nearly impossible to cook the same thing twice with the exception of some family favorites. The very thought of using the same recipe within two weeks of a each other reduces my appetite to zero and my enthusiasm for cooking wanes.

So, I thought I'd share a recipe for a delicious fall soup I made last night. I discovered it while perusing through the pages of a Cooking Light Nov 2010 magazine while on vacation at Heidi and Robins. Don't be scared off by the parsnip (you can always leave it out) because it is quick to make, tasty to the tongue, filling with out being too heavy and got rave reviews from the fam. The original recipe says it serves four so I doubled the broth, added a potato and think carrot would be a nice addition next time. Hope you try it out!

Chicken and Parsnip Soup

1 1/2 tsp olive oil
1 Parsnip peeled and sliced diagonally
1 carrot peeled and sliced diagonally
3/4 C shallots finely chopped
1 (4oz) package of cremini mushrooms sliced
2 garlic cloves minced
2 1/2 C chicken or mushroom broth (I doubled this)
1 C water (I doubled this)
1 can chickpeas rinsed and drained
2 C shredded rotisserie chicken
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp hot sauce
1 tsp thyme
2 T chopped parsley

Heat oil. Add parsnip, shallots, mushrooms and garlic and saute for 3 minutes.
Add broth and next 7 ingredients through thyme.
Bring to a boil and then simmer for about an hour.
Stir in parsley and serve.

Thursday, November 4, 2010

Colorado: A world full of 1sts

1st time wearing shades

1st time watching a movie

1st time going down a slide.

1st time summitting a mountain.

1st time wearing a costume.

1st time trick-or-treating.

1st time giving Mommy chocolate.

1st time in a swing.

1st time on a plane.

Aah to be a baby again experiencing a world full of firsts.
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Wednesday, November 3, 2010

Budding Friendship

This past week, Owen and I embarked on an adventure to Colorado, with Josh following for the weekend. The purpose of this excursion was for me to surprise my dearest friend Heidi by showing up at her surprise baby shower (more to come on this later), and for our sons to realize that, if their mothers have anything to do with it, they will some day be good friends. Tyson is a good 16 months older than Owen, so naturally he thought Owen was kind of boring to begin with, and Owen thought he could walk on water. However, after a day or two Tyson realized that Owen was kind of fun. He nicknamed him"Oh-no" (his attempt at saying Owen) and repeated the following phrase"Oh-no...sleeping?....sssh" any time Owen disappeared upstairs for a nap. Regardless of whether or not our boys do end up being great friends, I hope that both of them are blessed with at least one friend who is worth flying across several states to see.

Ceiling fans are like catnip to five month olds...

B.O.B buddies

Tyson attempting to push Owen

First movie night...Baby Einstein = awesome

First bath buddy

Pound it bro...
Dino and Superbaby

I probably have 20 pictures from the week with Owen simply staring at Tyson.
Like I said...pretty sure he thought Ty could walk on water.

Tyson taking Josh out while Owen
takes notes for the future.
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