Baby's first sushi...he liked the ginger, but the avocado made him gag!
Thursday, November 07, 2013
Hmm...plugging along. So far November is a bad month for lips. Thea put an incisor into hers last week, and abraded the outside as well. She nearly split it inside to outside, which would have required stitches (on her birthday, no less).
Tonight Willem fell off a chair and bit his lip (also, held his breath and fainted, he's a fun one). His was a fast fix, nursing babies with mouth injuries are such easy first aid. Nursing puts pressure on cut lips to stop the bleeding and rinses everything with sterile, antibacterial breast milk. Never a dull moment around here!
Wednesday, November 06, 2013
Sunday, November 03, 2013
I started a new job a month ago. I am doing admin work for a therapy company, which is a new adventure for me. Only 10 hours a week, from home. Lots of my lab management skills come into play...collecting and arranging data, researching supply pricing, using excel. I am currently trying to figure out a State Billing system that is not intuitive, but the setup will be the hardest part. Once I've managed to get the correct data into the correct fields I should be good to go. Invoicing is coming together as I learn what different abbreviations and services go with different clients.
It's good to be working again...there has been a budget crunch here the past few years (as there has been for many people), so an opportunity to do something about it has been good for my state of mind.
Saturday, November 02, 2013
Friday, November 01, 2013
Looking back, all I'm going to have is snapshots of November (and they all sound the same...sickness abounds, Thanksgiving travels, etc. etc).
Today is Friday, culminating a crazy week that's not quite over. There's been costume sewing, breakfast with a friends, treats for Halloween parties, trick or treating, treats for Thea's birthday, and a car that wouldn't start. Nothing horrible, but a lot of go, go, go. Today is Thea's 5th birthday, and tomorrow we celebrate with grandparents. I'm hoping tonight can be a little more quiet and I can get myself centered.
I owe Ella a trip for froyo since she aced her spelling test last week (no small feat for someone with reading challenges) so maybe a little time with my oldest will be just what the doctor ordered.
Friday, September 27, 2013
|That's a 92% markdown, people!|
Closer look at the raw edge applique:
Sunday, February 10, 2013
I took Willem out for a walk in the stroller, not far (a little less than a mile?) but it felt so good to stretch my legs and soak up a little light. This postpartum has had a few dips and valleys, but none of the pits of despair and rage that came after baby number three. (I learned that a spring baby is better for my mind; for me, having a newborn just as the days get shorter and shorter is a difficult thing indeed.) I am anxious for spring, to get outside and stretch my limbs, to work away the last bit of baby weight, and get the children out of the house and each others' faces. Last March we had a glorious week of temps in the 80's, memorable because I was 40 weeks pregnant and found the heat a little shocking. I'm secretly hoping it happens again this year.
Monday, January 07, 2013
These recipes appealed to me because they use mostly fresh ingredients rather than the dreaded "Cream of Crud" soup poured over meat. Since we have a dairy allergy and I'm picky about whole foods I've made a few adjustments, and I'll note those along the way. I've prepared several and they're waiting in the freezer, but I wanted to review them as we make them for anyone who might be interested.
First up is the Black Bean Taco Soup. I just made this on the stovetop for dinner, since
I needed something for tonight. Ingredients and my substitutions:
1 lb ground beef (we have a hog in the freezer, so I used ground pork)
1 medium onion, chopped
1 package mild taco seasoning mix
I don't usually use seasoning mixes, but I gave it a go. I added an additional 1 tsp. cumin, 1/2 tsp. garlic powder, 1/2 tsp. chili powder, 1/2 tsp. oregano, salt and pepper to taste. Next time I'd skip the packet and season myself. I usually keep pureed chipotle in adobo in the freezer, but I'm out. I'll use it next time, along with fresh garlic.
1 16 oz can corn (undrained) 16 oz. frozen corn plus 1 C. water.
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
Since I was doing a bunch of meals that needed crushed/diced etc. tomatoes I bought a 6lb can of whole tomatoes and prepped them in the food processor. I used 2 cups chunky puree and a cup of water for this recipe.
1 8 oz can tomato sauce
1 4 oz can diced green chilis (1/2 of a fresh jalapeno, sauteed with the onion and meat)
Verdict: Very Good - I misread the corn as frozen at first, so I had extra in there, but it was fine. I'm not a fan of canned veggies anyway! We like strong spicy flavors, so I kicked up the seasonings. The amount was decent, and we'd probably have leftovers if we hadn't eaten it for both after school snack and dinner. It could be served over rice to stretch it even further. Total cost was around $7-8, assuming that you were buying ground meat at the store. My San Marzano tomatoes and frozen organic corn were both bought in bulk at Costco, so are comparable in price to conventional items at the supermarket. I'll be putting this into the rotation.
Thursday, January 03, 2013
My preferred polish colors are things non-sparkly and neutral, that don't show too much when they chip. I picked up this bottle last fall; it met the color requirements, it is one of the main colors of the local university (which pleased my daughters, they are devoted fans despite their parents having attended the rival state university), and it was on sale.
This fall has not been kind our health - strep throat and a couple of random bugs toured the household in November. December saw rotavirus meander through before Christmas and then Norwalk (norovirus) brought in a swift and complete attack on New Year's eve.
Wednesday, January 02, 2013
Tom is instructing Ella on the finer points of portraiture. She often feels compelled to correct him with things she has learned in elementary art class, despite his university degree in biological and medical illustration. This is not the best quality picture of them, but it becomes blog-worthy by virtue of the cat.
Being starved for attention, Sphinx has been shoving herself awkwardly into the mix. I managed to catch her mid-glare with the flash, looking as if she were shooting lasers via the tapetum lucidum.