I came across a blog the other day of Sarah Bessey, she posed the question What is saving your life right now? Sadly my current answer would be Ambien.
Yes, I am a total stress box. I can not shut my brain off! I am praying for guidance, stress relief, sleep. I am praying that I don’t make the wrong decision. When I had my son it was the best day of my life but little did I know if I had just had him 2weeks later none of this…
do I send him?
do we wait?
is he ready?
is it better to be oldest?
someone has to be the youngest, right?
DOES it really matter?
Is it obvious that he is my first, my only? Am I nitpicking it all on the eve of gotta make a decision and pay someone? I am not ready to send him. ANYWHERE! We have been together all summer and all last year as I taught preschool and he was there everyday I got to see everything, missed nothing, I am FREAKING out and honestly for you that know me I am SHOCKED that I am feeling this way!!
So as Sarah Bessey asked what is saving my life? Right this moment it’s AMBIEN and it’s kicking in so I am off to hopefully a good nights rest. I will worry about it all again tomorrow.
xoxo, Mama Bird
This week at Life As Mom the theme of the Recipe Swap is APPLE!! I am so excited, Apple Hill Orchard is picking one of my favorites, The Honey-Crisp and in mid-October The Pink Lady and The Granny Smith! YUM-YUM!!! Another favorite Fall stop for apples is Carrigan Farms, this is the spot I went to as a little girl to pick strawberries, apples, pumpkins and at Christmas time they have the most beautiful Poinsettias. If your in NC I highly suggest you check these places out!!
On to the food!! This is by far my most favorite Apple Pie, it is tart and tangy, this is adapted from The Upper Crust.
1 cup sour cream
1/2 c flour
2 tsp vanilla
1/2 tsp salt
1 cup sugar
4 to 5 Granny Smith apples, peeled, cored & sliced
1 deep dish shell, pre-baked
1 cup walnut or pecan pieces
1/4 cup flour
1/3 cup brown sugar
1/3 cup brown sugar
1 Tb cinnamon
1/3 cup butter pieces, chopped
Blend all ingredients for the filling except apples, until smooth. Add apples and pour in shell. Bake 45 mins at 400. Mix all ingredients for topping and sprinkle on the top and bake 15 mins more.
For more great APPLE recipes pop on over to Life As Mom Recipe Swap.
xoxo, Mama Bird
What a fantab idea over at Red Carpet Recipes had when she did a week long theme BLUEBERRIES. She suggested reading a fav book, Blueberries for Sal and then making this great Blueberry Soup!
2 cups fresh blueberries
3/4 cups lemon juice
1-1/4cup cranberry juice
1/2 cup sugar
2 cups whipping cream, additional for decorating
Put blueberries in a blender and puree until smooth. In a medium saucepan, combine the blueberries, lemon juice, cranberry juice, and sugar. Stir until mixed together. Simmer on low heat, covered, for 10 minutes. Turn heat off and let cool for about 20 minutes. Gently stir in the whipped cream. Put the pan in the refrigerator and chill for three hours. Pour the soup into bowls and decorate with additional whipping cream. Notes: I put my cream in a ziploc bag and cut a small hole at the end. I then put dots of cream on the soup and dragged it with a skewer to get the design.
What a great idea!! I would to share this with Jack’s class! I think kids learn so much in the kitchen. I went last Thursday and both copies were checked out so I am crossing my fingers that it is in tomo!
URS is doing a great recipe swap this week called “LUNCH BOX LOVE”. Jack is 2 1/2 and he goes to pre-school and I try everyday to pack his lunch with love.
I can’t put cute notes is yet since he a a bit young to read but I do pack a healthy lunch with a few daily staples. He always has:
1. yo-yo (yogurt)
2. milk box (he loves choc milk and when he has lunch away this is a treat)
3. fresh fruit (he would live on fruit alone!)
Then I add either egg salad, pb&j, pimento cheese or some sort of sammie and a veggie (lima beans, peas, or carrots are a few of his favs).
It isn’t fancy but, it works. He likes it and I feel good about knowing that he is eating healthy fresh food.
What do you have for lunch?
1/2 box of your favorite pasta (I like Angel Hair)
1 cup parmesan
1 cup pasta water
3 T butter
Nutmeg (how much ever you like)
Boil pasta as suggested. While the pasta’s cooking, grate 1 cup of parmesan into a bowl. You must do this is because if you do it over the pasta you’ll never add enough Parmesan. Now this is key. RESERVE 1 CUP of the pasta water and then drain the rest. Melt butter in the pasta pot. Then add about 1/4 to 1/2 cup (depending on what you like) of the pasta water. It will sizzle. Let reduce for a few seconds and grate fresh nutmeg over it. Now add the pasta, toss around, and add the cup of Parmesan. Stir and EAT! DELISH and oh so comforting after a long day at work!
COOKS NOTE: Tonight I am trying out another new item I picked up at Trader Joes it is Lemon Pepper Pappardelle. It is super lemony. I love, love, love lemon but to me it was a FAKE tasting lemon. Not my fav. Did however, love the pappardelle and will try another one on my next trip.
This is my first time participating in Ultimate Recipe Swap and I am so excited. First off, I am stoked that she picks a theme for each swap. Second, I LOVE this recipe and am so excited to be sharing it hopefully with new friends!! This is a breakfast/brunch casserole that I had at a “Going Away Breakfast” after a friends wedding. I of course have had to guess what it was and this is a very good “copy” of her original dish.
Goat Cheese, Artichoke & Ham Breakfast Casserole
2 cups milk
1/4 c evoo
1 loaf sour dough bread, cubed (I use Peppridge Farms)
1 1/2 c cream
salt, pepper & garlic to taste
1/2 tsp nutmeg
1 (12oz) pkg goat cheese, crumbled
1 tsp thyme
1/2 lb cooked ham, diced
3 (6oz) jars marinated artichokes, chopped
1 c swiss cheese, shredded
Whisk milk & oil in lg bowl. Add bread, let stand until liquid is absorbed apx 10 min. Whisk cream- nutmeg add goat cheese in sm bowl mix remaining spices; in a 13 x 9 greased casserole, place 1/2 bread mix, top with ham, artichokes, herb mix & cheese. Pour 1/2 cream on top and repeat. Bake uncovered at 350 for 60-90 mins until casserole is firm.
For more yummy Breakfast Recipe ideas check out www.lifeasmom.com