I am still alive.
I am currently listening to Hamilton, and reading The Bone Clocks. Both of them are fairly long stories and we have been busy with the holiday (Independence Day). If you want to read about some of the family adventures we have gotten ourselves into, you can check out my family/homeschool blog. Homeschooledbykids.
My 3 year old is tall enough to reach the fruit bowl, and this morning he started eating an apple, a banana, a plum, and a peach. Unfortunately, he did not finish any of them.
I put them in a blender, added some peach yogurt, a splash of milk and blended it all together. It was the best smoothie I had ever made, and both kids (3 & 1) drank it up so fast I could not get any pictures.
I did not use measurements so here is my best guess at the recipe:
Ingredients and instructions: 1 peach, 1 plum, 1 strawberry, 1 banana, 3 apple slices, 1/2 cup peach yogurt, 1/4 cup milk. Blend in blender for as long as it takes you to rinse the 3 plastic boxes and bowls your child used. If the smoothie is too thick, add a bit more milk and blend again.
Well, I hope to finish one of these books soon so that I can get back to the non-human thing I love best. Reading and talking about the books.
I was going to make bacon-wrapped chicken, but we ended up using most of our bacon for other things this week. What’s a gal to do but cook anyways?
It turns out it is just as delicious and so much easier to cook your bacon with your chicken than to wrap the chicken inside of it.
This recipe takes approximately 15-20 minutes, and feeds as many people as you are willing to share with. (4-6 People)
- Bacon – 4 Slices
- Chicken – 2 breasts
- Salt and Pepper
- Other favorite spices
- Cut Bacon into large chunks.
- Cut chicken into bite size chunks.
- Sprinkle salt and pepper, fennel seeds, Mrs. Dash or whatever you feel like over your chicken.
- Add both to frying pan and cook over medium high heat until the chicken looks wrinkly and safe to eat.
- If you like your bacon a little more crisp, you could put the bacon in a minute or two before the chicken. At that point you could also drain some of the bacon fat out of the pan and pretend that we are healthy eaters.
Enjoy! I served mine with steamed carrots and cauliflower, and mashed potatoes and everyone loved it.
I know I say I’m going to review recipes somewhere on this website, but that is hard to do when I can’t share them with you. Most of the new recipes I try come from one amazing source, The Complete Cooking For Two Cookbook by American Test Kitchen.
Amazon | Goodreads
For the last few weeks I have been feeling very cold and tired. And rather than going to the doctor or going on WebMD like a normal person, I am self diagnosing my mildly hypochondriac self with mild Anemia. I had this when I was pregnant and all I know is that it means I am low on iron and I feel cold easier. My answer is to increase my iron intake which (again, without research) I believe is in steak and spinach.
Steak is expensive, so I’m trying to eat more spinach.
Here is a simple and easy recipe using spinach. Normally I cook quesadillas (plain cheese, or with a sprinkle of sandwich meat) in a skillet. I do this frequently because my kids love them. The skillet method is much quicker than baking, but the benefit of baking is that it is hands off and leaves you free to deal with your screaming children/dogs/cats/hamsters.
Grated Cheese – Mexican Style, Mozzarella, or both.
(The second quesadilla I made for my kids had Salami – that was also tasty)
- Pre-heat the oven to 350 degrees Fahrenheit
- Line baking sheet with parchment paper
- Sprinkle cheese on tortillas
- Tear up clean spinach leaves and cover the whole tortilla
- Add more cheese
- Close the Quesadilla by placing another tortilla on top
- Bake for 15-20 minutes until the tortillas start getting nice and crispy and everything smells delicious.