Posted on

Party Girl and Other Mind Fluff

One of the things on my “to do” list for this weekend was to get invites out for baby girl's b'day. It did not get done … partially because I was waffling on the idea of having invitations at all. It will be a small affair with mostly family in attendance and normally for this sort of thing, I'd send out emails and make a few phone calls … but seeing as this is her FIRST BIRTHDAY, I'd sort of like something … y'know, paper … for the scrapbook. It seems a bit silly, but kind of important nonetheless.

I do think I've narrowed down the theme a bit. Everyone's suggestions were really helpful. I think we'll be going with a purple/green theme at least for the invitations (I'm crap at drawing) … but I may add some children's book elements into the mix as well. I will need to start looking into cupcakes and other foodstuffs soon … but hopefully I can get the invites out tonight.

And as my homage to Super Tuesday, I left what I thought was a funny comment on The Kitchen blog. C'mon, people, oven Mitts?!?! That's hilarious. Anyway … I don't think they got it either. And back in reality: I couldn't vote in the election. I am registered as an independent and they don't allow us to vote in primaries here in CO (which I think is very narrow-minded). But I still say my “party” designation stands. I wouldn't want to be a part of any party that would have me as a member.

We made Chunky Potato-Crab Chowder for dinner which was beyond excellent. We both raved about it … and as an added bonus, it was really easy to cook. Tabby loved it too.

Posted on

11 Months!!!

Well since 10 months completely blew by me (I think we were skiing??), I thought I'd have to recap at 11 months. As I write this, Miss T is busy crawling around under my desk and that definitely underscores her biggest changes in the past couple of months … mobility. She crawls, cruises, pulls herself up and enjoys being chased. She is absolutely thrilled with her newfound freedom and sleeps like mad at night and is even napping better.

We're starting to see even more personality emerge. It always amazes me the things she finds to be absolutely hilarious and those that she gets so wound up over. Perhaps she has her mama's temper? Hope not.

She is chattering away at 90 miles per hour almost all the time now. We still have no clue what she's saying most of the time, but she's added a few things to her repoitoire, including “duh-gee” (ducky), “gog-geee” (doggy), “tuttle” (turtle) and “woozat?” (what/who is that? – usually accompanied by pointing).

What else can I tell you? In the world of food, she continues to be a huge eater … and she seems to have gotten a bit more picky, refusing a few of the things she used to enjoy (did we overfeed on these??). She's also really into snuggling … the dog, her kitty pillow, and us. And she loves to give everyone she meets kisses.

It hurts my heart a bit to know that she isn't the little baby we brought home from the hospital anymore. But we're so thrilled to see the amazing, funny and capable girl she's growing into. And besides, she still loves a good snuggle.

Posted on

Weekend End

This, people, is basically what I did alllll weekend. Chase the kid around the house. She is MOBILE. She couldn't do the stairs on Friday and now she's a pro. And she's going to be 11 months old tomorrow. !!!

Friday night it was just me and Tabby. We had a great time playing and reading stories and we made Soft Black Bean Tostadas, which completely exceeded my expectations. They were very flavorful and Tabby was a huge fan.

Saturday we busted out early so I could have the protective coating put on the front of my car (yawn) and sign some papers they messed up. Then we went to breakfast with my parents. They made Ham Egg and Cheese Fondue. I was supposed to take muffins, but they got left at home in my mad scramble to leave. We spent the rest of the day shopping. I got some clothes for myself at The Limited and some for Tabby at the Carter's store, cuz lord knows that girl would be going nekkid otherwise. We had an amaaaaazing dinner at California Cafe. They had the coolest kid's menu … bento boxes with celery and carrot sticks and excellent food choices (not just your normal hot dogs and hamburgers), including salmon. But Tabby shared my dinner instead … or maybe I shared hers. That girl can eat!

Today we were lucky enough to get Matt back early since his upgrade was handled and he could get the earlier flight out. We made a menu and shopped Target. Then we had a nap and did some Superbowl watching and Gnocchi making. I need to expand my Gnocchi repertoire … I'm thinking that maybe some butternut squash ones. I also have a recipe for BEET gnocchi which totally appeals to me.

Alright … bedtime. Over and out.

Posted on

Links and Such

Happy Friday everyone! I thought I'd share some (hopefully) excellent links I've found recently.

Food First!
♥ home made pop tarts that look amazing (Alton had a show where he suggested these too, once)
♥ or how about Cream Cheese Chocolate Cupcakes (perhaps for Tabby's birthday??)
♥ I've also been enjoying the amazing recipes available at Parenting.com … they're healthy, quick, and guaranteed to please the little ones (though my little one will eat virtually anything set before her)
'Tis the Season for Valentine's Day Crafts
♥ I really like these felt fortune cookies
♥ sweet personalized chocolate bars
♥ many ideas from sew, Mama, sew!
♥ love these boxes from A Little Hut
♥ some nice things to do for your mate
♥ cute Valentine book
Baby Stuff Galore
♥ this carseat would be perfect for Mork & Mindy's kid
♥ and here's how to change the changing table into something a bit more adult-centric
♥ and have you guys seen the cool nursery decor they've got at target now??
♥ we have this placemat for Tabby to take to restaurants … it's awesome.
Miscellaneous
♥ love this menu planner from Future Girl
♥ have you seen this program that optimizes your printing to be as green as possible?
♥ this is a great Family Launch Pad
♥ awesome studio/retreat/whatever
♥ don't waste a broken diaper!

I'm out … have a GREAT weekend.

Posted on

Mediterranean Meatball Pockets

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

from: Parenting

Ingredients
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
Pinch salt
¼ cup chicken broth or prepared bouillon
30 basil leaves (about 1 cup loosely packed)
cup grated parmesan cheese

Directions
Prepare rice according to package directions. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

Remove from heat and transfer contents to the bowl of a food processor. Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and parmesan cheese. Serve immediately.

from: Weight Watchers Shortcuts Cookbook

Ingredients
1/2 C plain fat-free Greek-style yogurt
1 T lemon juice
1 T chopped fresh mint
12 oz packaged fully-cooked turkey meatballs
4 6-inch multi-grain pitas
1 tomato, chopped
1/2 cucumber, peeled, seeded and chopped

Directions
Combine yogurt, lemon juice & mint in a bowl and set aside. Spray large non-stick skillet with cooking spray and heat over medium. Add meatballs and cook, covered, turning frequently until heated through, about 5 minutes.

Cut a pocket in each pita. Fill with 3 meatballs, tomatoes, cucumber and about 3 T of the yogurt sauce. Serve immediately.

Nutritional Info (1 pocket(
353 cals, 9 g fat, 787 mg sodium, 43 g carbs, 4 g fiber, 26 g protein, 144 mg calcium

Posted on

Randomness

So … I guess no one really did care about my Google reader sharing. Hahahaha. Oh well!

My thoughts are really scattered right now. I'm going through one of my overwhelmed phases. I feel like there's just not enough time for anything and I can't get it all done … not what I need to get done and definitely not what I want to get done. It will pass … it always does. And not because things are any better together; just because I'm not being neurotic.

Matt is going away this weekend which is a big bummer in my book. Since we sort of missed out on the past two weekends with illness, I feel like I've been very deprived of his company and it sucks. We both miss him a lot when he's gone. We want some time to hang out as a family.

I had some fun playing with the camera tonight. Using the Lens Baby again. I do like the Lens Baby, but man, it is not meant for keeping up with an almost-toddler (can't call her a toddler yet, it's too painful). It is WAY too slow to focus and get all lined up. Much better for things that don't move.

And speaking of Tabby's impending Toddlerhood, I am still way behind on party planning. I think we're going to do a purple and green theme, since it's been a purple and green sort of year and besides, she hasn't formed any attachments to commercial characters yet and I figure I should probably take advantage of that while I can. But I need to spend some time getting ideas, etc. together. Anyone wanna send me links or suggest things?

OK … shutting up now!

Posted on

This comes under the heading of …

“I'm not sure anyone will actually care about this,” but some of you seem to enjoy the bizarre array of links I occasionally provide, so here goes.

I've fallen deeply and madly in love with Google Reader. It is my new muse. And I noticed that you can “share” your favorite reads. So I can pick stuff I really like and share it with anyone else who's interested. They've got an RSS feed and a regular old HTML page available. I will put these as an item on the right before the end of the day. I really think you should be able to set up different share pages. For instance, I'd share vastly different (mostly nerdy) articles with Matt, whereas I share cool stuff, crafts and recipes with y'all. But for now, it seems like it's all in one spot.

I'm still planning to write my egregiously long posts of links, etc. but this will give you a more real-time and more complete list of the things I enjoy reading or looking at in the 91 strong (and growing) list of blogs that I read (or at least peruse). Lucky I'm a very fast reader.

Posted on

Smashed Peas with Rice

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

from: Parenting

Ingredients
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
Pinch salt
¼ cup chicken broth or prepared bouillon
30 basil leaves (about 1 cup loosely packed)
cup grated parmesan cheese

Directions
Prepare rice according to package directions. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

Remove from heat and transfer contents to the bowl of a food processor. Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and parmesan cheese. Serve immediately.

Posted on

Stuffed Chicken & Broccoli

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

Posted on

Classic Pot Roast

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol