A bit of backstory: Michael has been driving a Toyota Corolla for a while now. Mind you, it’s a Corolla Sport, so it’s nice and zippy and has great gas mileage….and I do realize that “zippy” is not the sort of adjective men want to use to describe their car. So since moving up north he has been saying he needs a truck (along with taking up bow hunting and learning to use a chainsaw). I was wanting to hold off on the truck purchase until we finally sell our Chicago condo (this month, fingers crossed….) And then he goes ahead and picks out a truck from a dealer and pushes for five straight days trying to talk me into getting it NOW. I was trying so hard not to back down.
First off, Happy Halloween!
To the mom at Taco House who helped me during my (and my 3-year-old’s) meltdown: Thank you! I wasn’t able to fully express it at the time, but you helped!
So, let’s back up. All morning Adelaide and I talked about how she gets to wear her Halloween costume to dance class this week. She is really excited about being an astronaut. She hardly knows what an astronaut is, but she just wants to be just like her big cousin Ava.
We’ve been trying to eat less carbs at night around here. Yeah, you can imagine how well that’s going…..but here’s a dinner we had the other night that makes it so maybe you don’t need so many carbs. But really, serve this up with some crusty bread, or some buttery mashed potatoes, or both, and this would be a rock-star dinner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4.
Recipe originally from Real Simple. http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/chicken-recipes/chicken-legs-olives-tomatoes
- 1 pound plum or small tomatoes, halved if large
- 1/2 cup pitted green olives
- 8 cloves garlic, quartered
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 4 bone-in, skin-on chicken legs (we used 6 chicken thighs instead)
- kosher salt and black pepper
- Heat oven to 425 degrees F with a rack in the highest position. Toss the tomatoes, olives, garlic, oil and thyme in a 3-quart baking dish. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.
- Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165 degrees F, about 40-45 minutes (around 30 minutes if you use small chicken thighs).
So I want to be blogging more. No, I want to be a fantastic blogger who makes good money doing it while working out every day, being an on-the-fly Pinterest mom, crafting beautiful home decorations all while sporting the latest fashion trends, having mad photography skills, gardening like a little fairy-elf, throwing amazing themed parties, and I want to re-finish our mudroom, complete with custom-built yellow cubby cabinets for each of my kids. Oh and it might be nice to have a kick-butt little creative hobby on the side that pays the bills. And I want a haircut.
The sign of a successful
wine book club:
Seriously though, we had a nice little evening of enjoying wine and some great appetizers. Since this month’s book was Beautiful Day by Elin Hilderbrand (a book about a Nantucket wedding), I made a small wedding cake for dessert. My shortcut: I used a box of Trader Joe’s pumpkin bread mix for the cake. Trader Joe’s has it in the bag. Highly recommend!
Adelaide is suddenly three. A fun-loving girl with a mischievous grin, she has become very particular about her life (a small spot on her dress means the entire outfit must be changed and she likes when everything has its place). Lately she has subscribed to role-playing (“I be mommy, you be Adelaide, and Harper is Daddy, okaaay?”
For Addie’s birthday party, we celebrated in Kentucky at “Nama’s” house. Mostly family was invited for a small gathering. BBQ pork and all the fixings for dinner, a Princess Anna Frozen cake for dessert. Continue Reading →
Hey, I’m blogging again. Three posts this month means I’m on a roll. So I’m making a concerted effort to write again, to cook again, to blog again. And, with all of that, it’s time I amped up my photography game. For far too long, I’ve been leaning on the “auto” setting on my camera. With the help of a quick guide to photography pdf (thanks L & M!), a new lens, and some hints from my professional photographer brother-in-law, I’m getting somewhere.
Can you tell a difference yet? Well, these photos were taken with my camera, but not by me…..thanks, Fred for making my camera (and my girls!) look so good. I didn’t do any editing on these (something else I’m going to start diving into). I’ll be sharing some of my photography improvement with you all here on my blog. I’m pretty excited about it, actually. Stay tuned!
Well, Harper’s officially no longer a baby. And yes, the last time I blogged about her was a year ago, for her newborn photos. Happy Birthday, oh Second Child. No big 30-person birthday party for you. No themed party, no printed invitations, no dessert display according to the aforementioned (and lacking) theme. Happy Birthday, Harper. I hope you liked the mack-daddy chocolate birthday cake enough to make up for the rest of it.
A few selects from a recent wedding at one of my favorite locations, Snow Moon Ranch.
Lovely day, beautiful tent, and delicious desserts. Congrats to the happy couple!