This Blog is a description of my very blessed life....Remember to
be present; this moment is all we ever have. We should stop needing things to be different, because that’s where suffering lies.
Wednesday, July 25, 2007
Little Pride and Joy
So, yes here is my little pride and joy...number one in the nest...eventually to be accompanied by number two...in February. I am excited...and very curious at this point to know the gender...I will be happy either way...but my hope lies with a boy. Not that I don't want another girl...we just have limited room at this time, and I would like the experience of mothering a boy before I have to let my uterus rest for a while. LOL!
Right now my girl, Calista, is nearing 19 months. For those of you without children: that is one year and 7 months....the reason I say this is because, for some reason, in my experience, telling some inquiring non-parent your child's age in x number of months leads them to automatically think "little crawling baby". The other day in the grocery store a sweet old lady asked how old Calista was..."18 and a half months", I responded. Her jaw dropped and she proclaimed...."Oh my, she is walking so good for her age!" I didn't have the heart to tell her that she has been walking for over 6 months now! She may have passed out...giggle!
So anyway, when our second comes Calista will be 2 yrs. and 2months. Great spacing I believe. Calista seems to understand about the baby...One lady in our church asked if she was going to be a Big Sister, and Calista pointed to my belly....I thought that was extraordinary, but I am partial! She does surprise me everyday, though. Her ever-expanding vocabulary is begining to morph into tiny sentences like..."I see dat", "I like dat", I got it", "car outside", and "I sorry". I am always excited to see what will come next!
Here is a little archive of some of my recipe experiments, just some stuff I made for dinner or for company. Hope you find one useful. Enjoy!
White Bean Soup
In a medium saucepan, saute' two large boneless skinless chicken breast portions (cut into little bite size portions) in *EVOO, 1 Tbsp garlic powder, 1 Tbsp onion powder, and 1 Tbsp dried minced onion. Cut up 4 or 5 scallion onions (including greens) and 3 large cloves of garlic and add to chicken. Brown chicken thoroughly on medium high heat and then add an 8 oz can of mushroom pieces (do not drain juice). Add a 10.75 oz can of cream of mushroom soup (the roasted garlic flavored one). Mix until creamy. Add 4 15.8 oz. unstrained cans of Great Northern Beans. In the microwave dissolve 1 chicken bullion cube in 1 cup of water and add to the soup. Cook the soup on medium heat for about ten minutes or until thoroughly heated. Serve seasoned with a little black pepper.
*Extra Virgin Olive Oil
Chicken and Artichoke Gourmet Pizza
Melt butter in medium skillet. Saute' 1 generous Tb of minced garlic, add 2 medium boneless, skinless chicken breast cut up into little bite-size pieces. Cook through. Meanwhile prepare and roll out pre-packaged pizza dough mix, or use an already baked pizza crust. Brush with EVOO. Cut up 2 scallion onions: add to chicken on stove top. Microwave 2 red potatoes till cooked through (about 3 min. on high): cut upinto 1/4 inch pieces, and add to chicken. Add 1/2 cup of mushrooms. Add 1/2 cup Ragu Roasted Garlic Parmesan Sauce, and stir, thoroughly coating chicken mixture. Spread Garlic and herb spaghetti sauce over pizza crust. Sprinkle fresh minced garlic over the sauce. Add the chicken mixture to the pizza. Cut off the very ends of broccoli to make approx. 1/8 cup and sprinkle over pizza. Cut up roughly 1/3 cup of artichokes..and add. shred enough soft mozzerela to cover pizza, add. shake some creole seasoning mix....go sparing, it's spicy and salty. Bake the pizza ina preheated oven, at 475 deg. for 15 min. Cool slightly, slice, and serve fresh. Yummy!
1 comment:
Good for people to know.
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