Thanksgiving Eve 2014

I’d say it’s been a pretty successful evening. Moseyed into the kitchen around 6:00 after a round of peek-a-boo and boo-boo-hugs. Everett purposefully hits his head on the wall followed by a fake whine and a head first dive in for a boo-boo-hug from mom. We usually don’t get home until 6:00 so it was nice to have that time instead of having to plow right into making dinner while hubs gets to hang with the monkey. Anyyywayyy…in the four or so hours I spend cooking this evening I managed to get about half my thanksgiving to-do list completed, threw in a batch of crackers and sauerkraut as well. (The sauerkraut isn’t for tomorrow, btw). My full list includes:
•Raspberry and apple baked Brie
•green bean casserole
•mashed potatoes
•dinner rolls
•chocolate cream pie
•whipped cream
I prepped the green bean casserole so all it needs now is the crispy onion topping and about 30 minutes in the oven. The chocolate cream pie is all set and just needs some pretty dollops of whipped cream, which I also “whipped” up tonight. Now all I need to get done tomorrow, in between chasing the rascal around, is the potatoes, rolls and Brie, all of which should be made day of and as close to feast time anyway. I would have liked to get the potatoes peeled ahead of time but I’m glad I was able to put together the crackers. They’re cinnamon and sage wheat thins. A sweet, crunchy cracker that will go nicely with the tart and creamy cheese. I was also able to take the time and have the wherewithal to pack up some empty Tupperware so we can take home some leftovers and I made sure the crispy onions, crackers and a basket for the rolls all made it into the bag as well so when I’m running around like a crazy person tomorrow trying to finish up my task list, feed, bath and dress both myself and the E-monster, I won’t be half way north and realize I forgot something crucial. There’s still time though. I could very well forget the whole bag! Fingers and toes crossed that is not the case.
Look out for a recipe for the crackers in the coming week or so over at the food blog.
And now, as I’m falling asleep typing, I am going to bed!
Good night and let the turkey fairy bring you tidings of comfort and joy.


Don’t. Just, Don’t.

Here it is, short and sweet, me, telling you, what to do and not to do, again.

Don’t tell me I “look tired”.  I have a baby.  Looking tired seems inevitable, right?  If you ARE right, then I probably feel just how I look and with that, do not need the obvious brought further to my attention.  In addition, you might be right that I LOOK tired, even though I’ve finally had the opportunity to sleep a full 8 hours now for a one night, a week, months maybe, but the haggard look persists.  Maybe I don’t have the opportunity to eat as much as I should, drink my 8 glasses of water, shower properly.  Either way, unless I have a cheerio stuck to the side of my face, buggers on my sleeve, and my shirt on backwards I don’t really need my physical appearance (that, mind you, I can’t change without a day at the spa or some kind of medical procedure) pointed out to me.  I’m most likely insecure about how my appearance has changed over the last two years, on second thought, I probably don’t have time to care…regardless of whether I care of don’t, it’s not your job to waggle your pity finger in my face about how tired I look or scold me about taking better care of myself.  I’ll figure it out, eventually.  Let me drag my exhausted self around in peace and worry about other things that matter.  Like whether my baby is eating too many simple carbohydrates, enough protein or too much fruit.  Like getting to work on time, remembering to finish all my daily tasks before my brain shuts off only to be reawakened by the “what’s for dinner” routine.

Ask me about my kid. He’s all I want to talk about, really, if we’re being honest, and I am.  I mean, he’s obviously the most adorable child that has graced this world.  He’s spirited, has more character than we know what to do with and every day brings something new!  Ask me about that rather than waste time talking about the Mary Poppin size bags under my eyes, which I’ve come to accept will be the case for the rest of my life. I really don’t like talking about me. So, please, take a moment to think about what it is you really want from our interaction. Also, consider the consequences of ticking off an under-rested lady!

This has been another public service announcement from your friendly (yet sometimes not so friendly) and brutally honest, neighborhood finger waggler.


To my mom: no this does not pertain to you, well, maybe sometimes.


I’m Sorry I’m Not Sorry

Forgive me readers for I have sinned.  It’s been over six months since my last confession, I mean, post.  It’s not for a lack of musings to share, more for a lack of time, energy, focus and overall lack of cognitive agility.  Since September, I’ve gone back to work full time, the hubs was given the full time, year round standing that he’s been waiting for all these years, I had my golden birthday and have now been ushered out of my late twenty somethings and into my 30’s.  Everett started at daycare which proceeded a last minute search for a new daycare plan with hubs heading back to work sooner than planned.  That was a fun, emotional roller coaster.  At least he ended up at a great place that we’re both happy with (despite their very high ‘tuition’).  There’s been Halloween, where Ev threw up massively, leaving us both in need of full, literal, costume changes.  Then there was Thanksgiving,  an eclectic mix of family and friends, including my half brother from another mother and the other mother.  A week later, Ev learned to sit (stay, good boy).  And then there’s Christmas.  We hosted in our new crib and though we didn’t have power (or heat or water) days before, we still managed to keep everyone happy, warm and fed.  Since then, it’s been a frigid, precipitous winter of a challenging work and home balance act with the addition of a college course through April.  So, you’re about caught up…
Everett is now nine and a half months (no, I don’t recall how many weeks, I’m lucky enough to remember what day of the week it is).  He’s experienced much change in the last 20 some days and I have to say, I’m enjoying pretty much all of it.  His three quarter birthday was on March 15.  He spent his first night in his own room that night.  It was a tough transition, more for me than him.  I liked having him near by.  I could hear him breathing, for one, but it was convenient when he needed to be nursed, to have him only a roll away from our bed.

NOTE: This post went unfinished. Shocking! Thought I’d post what I had anyway. This would have been from March 2014. Enjoy!IMG_3828.JPG








Soup Season Has Returned

Tonight’s dinner was a thrown together overall win.  With an array of stray vegetables piling up in the fridge now that our farm share is over, it’s become somewhat of a personal achievement to create meals utilizing what we have and supplementing via grocery store as minimally as possible.  While it’s taken me three days to take the peeled, cut and steamed butternut squash and carrots, (working all day and wanted to do nothing but cuddle up with a babe will do that), and turn them into a delicious soupy meal, it was certainly worth the wait.  Butternut squash, carrot and ginger soup, topped with Vermont Creamery’s madagascar vanilla crème fraîche and a side of fresh Elmore Mountain Bread’s country french bread. Yum.

Butternut Squash, Carrot & Ginger Soup

1 small to medium size Butternut Squash, peeled, cut into 1/2 inch cubes
1 pound or so of Carrots, peeled, cut into 1/4 inch cubes
1 medium Onion, chopped
1 tablespoon Olive Oil
1 quart Vegetable Broth/Stock
1-2 tablespoons grated fresh Ginger Root
4 small-medium Garlic cloves
Salt & Pepper

  • Steam the carrots and squash until soft when you stick a fork in them.  
  • Add the oil to a large pot on medium heat.  Once heated, add onions.  When onions are soft and starting to brown, add garlic.  Cook until aromatic.
  • Add softened carrots, squash, veg broth and ginger to the pot.
  • Bring to a boil and let the liquid cook down slightly (approximately 20 minutes).  
  • Season with salt and pepper to taste
  • Remove pot from heat.  Using a wand emulsifier, puree the chunks.  Blend to the desired consistency.
  • Serve hot topped with creme fraiche and sided with warm crusty bread & butter.



Nutty Hazel Giveaway

Originally posted on try vermont first:


It’s been said that I have a small large obsession wtih Vermont Peanut Butter. It’s true. So true in fact that I have a whole VTPB cupboard in my kitchen. That’s also true:


In my Vermont Peanut Butter cupboard I have Creamy, BEE-Nut, Maple Walnut (my favorite), Green Mountain Goodness (my son’s favorite), and Champlain Cherry. This week I added the latest creation from Vermont Peanut Butter: Nutty Hazel.


I asked Chris Kaiser, from VTPB how and why they decided to make a hazelnut spread. He told us: “We wanted to keep it simple.   We are the ONLY hazelnut spread to include over 75% hazelnuts.  Most others are only either 30% or 65% and the rest is filler etc.    We want readers to know that this delicious recipe has been growing in popularity for numerous years, and it was time Vermont’s one and only peanut butter company designed a…

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