Just because.
Friday, December 31, 2010
Wednesday, December 29, 2010
Transitions
Wow...where to start. It's been awhile! I love the Christmas season and spending time with family and friends, and this year has been awesome. We are so blessed with such wonderful people in our lives. After all of the things that our little family has gone through this year, we come to the end of it and praise the Lord for all He has done. I've said it before and I'll say it again: God is good.
Mitch took this week off of work and it's been so nice. This is our last week of 'normal' before life changes again because I go back to work on Tuesday and Mitch's shift changes from working 5 days a week to 4 (just longer hours). He's going to be spending a day at home a week with Tyler while I work, which is SUCH a blessing. I have to admit, I'm completely torn between excitement for my new job and sadness at having to give up some of my days at home with Tyler. I do know though that all of us will benefit from this new arrangement.
We're working on partially weaning Tyler so that he can take a bottle during the day while I'm gone and we're both finding it a little rough. I read somewhere that this can be an emotional transition, and who am I to say no to a good cry? I'm thankful that Mitch can be around during this. It's nice to have this quiet family time before we step over the edge into the unknown.
Ha, how's that for being a little over dramatic? Let's face it: as long as I still have time to have brunch with my mat leave girls on my days off I can survive anything :)
Mitch took this week off of work and it's been so nice. This is our last week of 'normal' before life changes again because I go back to work on Tuesday and Mitch's shift changes from working 5 days a week to 4 (just longer hours). He's going to be spending a day at home a week with Tyler while I work, which is SUCH a blessing. I have to admit, I'm completely torn between excitement for my new job and sadness at having to give up some of my days at home with Tyler. I do know though that all of us will benefit from this new arrangement.
We're working on partially weaning Tyler so that he can take a bottle during the day while I'm gone and we're both finding it a little rough. I read somewhere that this can be an emotional transition, and who am I to say no to a good cry? I'm thankful that Mitch can be around during this. It's nice to have this quiet family time before we step over the edge into the unknown.
Ha, how's that for being a little over dramatic? Let's face it: as long as I still have time to have brunch with my mat leave girls on my days off I can survive anything :)
Monday, December 6, 2010
Recipe Time
Okay I am a little bit proud of the supper I made today so I'm going to share the recipe. I LOVE pasta, especially when it's an alfredo or some sort of cream sauce. What I don't love is the fat. I went through a bunch of different sauce recipes today, both high cal and low, and put together my own recipe. It turned out amazingly if I do say so myself!
The only problem with putting the recipe in print is that I have no idea how much I used of anything...I don't believe in measuring. I will do my best to estimate.
1 or 2 tbsp butter
3 tbsp flour
3 or 4 cups milk
1/2 roasted bulb of garlic
2 tsp chicken stock
2 tsp thyme
1/3 cup parmesean cheese
2 cup sauteed mushrooms
few handfuls of shredded spinach
Melt butter in pot. Add flour and mix well. (Very) gradually add milk, stirring constantly to avoid lumps. Once warm, add chicken stock and the roasted garlic (to roast: cut tips off the entire bulb, cover exposed tops with a light layer of butter, wrap in tin foil at bake at 425f for an hour Squeeze out of bulb into sauce. WORTH it). Bring sauce to boil, stirring often. Add cheese, mushrooms, spinach, thyme. Salt and pepper to taste.
So there you go. It made a nice thick alfredo-like sauce with tons of flavour, no cream, and very little butter. And trust me on the thyme...I would never have thought to add it, but it is a great flavour. And if you do try it, let me know what you think!
The only problem with putting the recipe in print is that I have no idea how much I used of anything...I don't believe in measuring. I will do my best to estimate.
1 or 2 tbsp butter
3 tbsp flour
3 or 4 cups milk
1/2 roasted bulb of garlic
2 tsp chicken stock
2 tsp thyme
1/3 cup parmesean cheese
2 cup sauteed mushrooms
few handfuls of shredded spinach
Melt butter in pot. Add flour and mix well. (Very) gradually add milk, stirring constantly to avoid lumps. Once warm, add chicken stock and the roasted garlic (to roast: cut tips off the entire bulb, cover exposed tops with a light layer of butter, wrap in tin foil at bake at 425f for an hour Squeeze out of bulb into sauce. WORTH it). Bring sauce to boil, stirring often. Add cheese, mushrooms, spinach, thyme. Salt and pepper to taste.
So there you go. It made a nice thick alfredo-like sauce with tons of flavour, no cream, and very little butter. And trust me on the thyme...I would never have thought to add it, but it is a great flavour. And if you do try it, let me know what you think!
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