We managed to pull together Thanksgiving only the day after I was puking my little brains out. Whew! I only lost my "prep day" so all went smoothly. I just had to bake pies, turkey and rolls simultaneously. Thank goodness my parents have a lovely double oven!
And this year we were all thankful for good health. And that dad/grandpa/nanna did NOT catch what poor little des and myself had. and for Lysol.
We didn't take pictures. Sorry. My blog has been pretty bland lately but hopefully we can take some/find some/barter for some for your viewing pleasure...
Saturday, November 27, 2010
Monday, November 22, 2010
Des learned some new words today
Puke and bucket. He didn't like either one of them. poor guy. But seems like it's past and now he's sleeping so hopefully I won't get what he had during Thanksgiving. Because I'm in charge this year....
you know it's going to happen. *sigh*
you know it's going to happen. *sigh*
Wednesday, November 17, 2010
Finally Glee comes back for an episode
My dad would beg to differ but Glee was awesome its first season. Then it came back and I dunno what hit; it was full of crazy liberal agendas and weird preachy teen messages. I ended up not being able to watch it while Des was around because they started sneaking in questionable material. So today I watched yesterday's episode while Des was out with his grandpa and nanna and whaddayaknow! Glee was back. Perhaps it had to do with the guest appearance of Gwyneth Paltrow. She's always so good. But this was my favorite number by far:
Tuesday, November 16, 2010
I've considered myself lucky these past 19 months...
but then it happened. Des bit me. hard. Right on my shoulder (of all places?!) and I cried a little but not too much since I was out with my visiting teaching ladies.
makes me think about a funny youtube video called "Charlie Bit My Finger".
Anyway, now I have some sweet teeth marks. Kolt bit his dad on the bum when he was des' age. Maybe it's just genetics. or teething. or both.
makes me think about a funny youtube video called "Charlie Bit My Finger".
Anyway, now I have some sweet teeth marks. Kolt bit his dad on the bum when he was des' age. Maybe it's just genetics. or teething. or both.
Wednesday, November 10, 2010
Growing up
Its funny to witness all the "growing up" des has been doing lately. Most of which has been a bit rough on mom since he turned in his one-year-old sweetness and got a slightly ornery, really opinionated 18-month-old thing going. But it's getting better. Sleep is good, field trips are better, and he really likes to help make dinner. So we're making progress.
The other day Des' buddy from across the street (well, gravel road) wandered over to play for a bit. Des' first play date!! :D They had tons of fun. Des liked showing him around the yard and showing him his goats and trucks and how to push the big truck and no-I-won't-share-my-bike's and how to sit on the wall out back. It was really cute to see him interact more than just the free-for-all nursery is on Sunday. After the struggle with the bike his buddy went and got his own so they could both ride. And then they promptly switched bikes. Whatever keeps em happy.
Des also had his 18-month check up (a month late) and they only confirmed what my back has been telling me: my baby is a fatty.
Height: 32" (puts him in the 29%--aww, he's gonna be short)
Weight: 27.15 (that would be 71%. oh man.)
Noggin: 49.5 cm (uh, 87%. his head is still huuuge. Gotta have enough room for them brains, right? Right?!)
But ultimately the dr said he won't be telling me to switch his milk to a lower fat %. Which he had to for another kid because he was getting way outta control. so that's good. Besides, I like his chunky legs and fat belly. He's just solid. But he still can pull off a pair of heels...
The other day Des' buddy from across the street (well, gravel road) wandered over to play for a bit. Des' first play date!! :D They had tons of fun. Des liked showing him around the yard and showing him his goats and trucks and how to push the big truck and no-I-won't-share-my-bike's and how to sit on the wall out back. It was really cute to see him interact more than just the free-for-all nursery is on Sunday. After the struggle with the bike his buddy went and got his own so they could both ride. And then they promptly switched bikes. Whatever keeps em happy.
Height: 32" (puts him in the 29%--aww, he's gonna be short)
Weight: 27.15 (that would be 71%. oh man.)
Noggin: 49.5 cm (uh, 87%. his head is still huuuge. Gotta have enough room for them brains, right? Right?!)
But ultimately the dr said he won't be telling me to switch his milk to a lower fat %. Which he had to for another kid because he was getting way outta control. so that's good. Besides, I like his chunky legs and fat belly. He's just solid. But he still can pull off a pair of heels...
Tuesday, November 9, 2010
New discoveries: in the life of a 19-month old
There's always something new to discover. Like one's gag reflex. Pretty stinkin' neat because it makes mom come running across the house pretty much every time (until she figured out what was going on and now doesn't sprint...mostly just peaks around the corner). You can use your fingers, your play phone, or the original culprit grapes. They all work great.
The up side: mom makes you stop before you hurl your recently devoured dinner everywhere. Because no one wants to see that.
The up side: mom makes you stop before you hurl your recently devoured dinner everywhere. Because no one wants to see that.
Saturday, November 6, 2010
I don't usually post recipes
but this was seriously so good! mmmmm I think I'll go have me a piece right now while I'm typing. That way I can really get into it.
Mushroom and Chicken Lasagna (I actually called it "White Lasagna" to keep those wary of mushrooms from freaking out)
adapted from Portobello Mushroom Lasagna, Barefoot Contessa at Home
Ingredients
Kosher Salt
Good Olive Oil
3/4 pound lasagna noodles (she used the kind you boil, I used the oven-ready kind)
4 cups whole milk
12 TBS (1 1/2 sticks) unsalted butter, divided (not sure I used all this...)
2 Cloves Garlic, minced (orig. recipe didn't have any garlic but it really is suuuuuper tasty so add it)
1/2 cup all-purpose flour
1 tsp ground black pepper
1/4 tsp nutmeg (she said to use 1 tsp but that seems waaaay over kill)
1 1/2 pounds mushrooms (I only bought one package of cremini mushrooms but I'd prob use more if I had them. Also, she said to use Portobello but in the actual episode she used a mixed assortment of local wild mushrooms)
1 cup ground Parmesan (I just used the canned stuff. I bet it would knock your socks off if you spent money on the real stuff and ground it yourself.)
2(ish) Chicken breasts
Directions
Preheat oven to 375*.
Boil the lasagna noodles if you need to. Oven ready skips this step (also, I ended up making this a day in advanced so by the time we got around to cooking it the noodles were soft from the sauce. Ended up working in our favor, I think, because we didn't ever get any undercooked pieces.)
For the white sauce, bring the milk to a simmer in a saucepan and set aside. Melt 8 TBS butter (um, yeah. not low-cal). Add the garlic and stir until fragrant (about 30 seconds).Add the flour and cook 1 min over low heat, stirring constantly. Pour in the hot milk all at once, then add 1 tsp salt, the pepper, and the nutmeg, and cook over med heat for 3-5 minutes (switch to a whisk about 3 min in), until thick. Set aside off the heat.
Wash your mushrooms (some people say you shouldn't rinse mushrooms but thats just gross and a pain so rinse away. They're going in wet stuff anyway...) De-stem them and slice 1/4 inch thick. Stick in a bowl and set aside for the moment.
Prep your chicken and fillet into cutlets (slice them in half so they're thin--cutting parallel to your cutting board). Sprinkle with some garlic and salt and pepper (or just use the Johnny's Garlic Bread Sprinkles) and cook in a med. pan with a little olive oil. Place on a plate and let rest.
Melt a few more TBS of butter with a few TBS of olive oil in the pan with the chicken drippings/goodness and then add your mushrooms. Sprinkle with a little salt and saute until tender and they start to release their juices. Set aside.
Cut up your chicken into small chucks (so they will work in the layers of lasagna). Now its time to assemble!!
Spread a quarter of the white-sauce in the bottom of an 8"x12"x2" baking dish. Arrange a layer of noodles, then another quarter of the sauce, then 1/2 of the mushrooms and 1/2 the chicken, then 1/4 cup Parmesan (I just sprinkled until it looked good). Repeat again. Then Top with final layer of noodles and sauce and sprinkle the top with more Parmesan.
(**REMEMBER, more sauce=way good lasagna that isn't dry or crumbly or yucky**) Use all the sauce the recipe makes. Promise. Its good.
Bake, uncovered, for 45 minutes, or until the top is browned slightly and the sauce is bubbly and hot. Allow to sit at room temp for 15 min (important if you don't want goopy lasagna that runs everywhere) and serve.
Mushroom and Chicken Lasagna (I actually called it "White Lasagna" to keep those wary of mushrooms from freaking out)
adapted from Portobello Mushroom Lasagna, Barefoot Contessa at Home
Ingredients
Kosher Salt
Good Olive Oil
3/4 pound lasagna noodles (she used the kind you boil, I used the oven-ready kind)
4 cups whole milk
12 TBS (1 1/2 sticks) unsalted butter, divided (not sure I used all this...)
2 Cloves Garlic, minced (orig. recipe didn't have any garlic but it really is suuuuuper tasty so add it)
1/2 cup all-purpose flour
1 tsp ground black pepper
1/4 tsp nutmeg (she said to use 1 tsp but that seems waaaay over kill)
1 1/2 pounds mushrooms (I only bought one package of cremini mushrooms but I'd prob use more if I had them. Also, she said to use Portobello but in the actual episode she used a mixed assortment of local wild mushrooms)
1 cup ground Parmesan (I just used the canned stuff. I bet it would knock your socks off if you spent money on the real stuff and ground it yourself.)
2(ish) Chicken breasts
Directions
Preheat oven to 375*.
Boil the lasagna noodles if you need to. Oven ready skips this step (also, I ended up making this a day in advanced so by the time we got around to cooking it the noodles were soft from the sauce. Ended up working in our favor, I think, because we didn't ever get any undercooked pieces.)
For the white sauce, bring the milk to a simmer in a saucepan and set aside. Melt 8 TBS butter (um, yeah. not low-cal). Add the garlic and stir until fragrant (about 30 seconds).Add the flour and cook 1 min over low heat, stirring constantly. Pour in the hot milk all at once, then add 1 tsp salt, the pepper, and the nutmeg, and cook over med heat for 3-5 minutes (switch to a whisk about 3 min in), until thick. Set aside off the heat.
Wash your mushrooms (some people say you shouldn't rinse mushrooms but thats just gross and a pain so rinse away. They're going in wet stuff anyway...) De-stem them and slice 1/4 inch thick. Stick in a bowl and set aside for the moment.
Prep your chicken and fillet into cutlets (slice them in half so they're thin--cutting parallel to your cutting board). Sprinkle with some garlic and salt and pepper (or just use the Johnny's Garlic Bread Sprinkles) and cook in a med. pan with a little olive oil. Place on a plate and let rest.
Melt a few more TBS of butter with a few TBS of olive oil in the pan with the chicken drippings/goodness and then add your mushrooms. Sprinkle with a little salt and saute until tender and they start to release their juices. Set aside.
Cut up your chicken into small chucks (so they will work in the layers of lasagna). Now its time to assemble!!
Spread a quarter of the white-sauce in the bottom of an 8"x12"x2" baking dish. Arrange a layer of noodles, then another quarter of the sauce, then 1/2 of the mushrooms and 1/2 the chicken, then 1/4 cup Parmesan (I just sprinkled until it looked good). Repeat again. Then Top with final layer of noodles and sauce and sprinkle the top with more Parmesan.
(**REMEMBER, more sauce=way good lasagna that isn't dry or crumbly or yucky**) Use all the sauce the recipe makes. Promise. Its good.
Bake, uncovered, for 45 minutes, or until the top is browned slightly and the sauce is bubbly and hot. Allow to sit at room temp for 15 min (important if you don't want goopy lasagna that runs everywhere) and serve.
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