Monday, March 26, 2018

On Motherhood (Part 1)

My son is four years old. Lately he is more whiny, territorial (primarily with his sister), and quicker to throw a temper tantrum. Last night he kind of lost it and ended up in his room until he could be calmer. I'm guessing this is four? That's what I've heard at least. My least favorite part of it is the "I don't like my sister" part. Because ugh. Yet, he can be ultra cuddly and delightful. That's God's wicked sense of humor right? Keep them driving you nuts right up until they need to kill you with love.
I've known I've wanted kids since I was a kid myself. I love children, always enjoyed babysitting, and believed motherhood would be rewarding and fun. And it is. But it's also a struggle. Friday it made me cry. To be fair, I was hormonal. And the kids weren't getting along. And I slipped down a hill and got dirt all over my pants, my sweatshirt and through to my underwear. (I don't do things halfway!) Thank goodness of the camaraderie of mom friends. And unlimited texting because my friend got quite a few messages.

More than anything, I want to meet my kids where they are. I want to be a calming force when they get upset. I want to help them to address all of those emotions they are feeling and unable to process. Because that's my job. I'm big. I've had a lot of time to learn stress management. I've had time to grow and develop coping mechanisms. But it's a definite challenge some days. My father was a yeller. And one of the things I don't want to be is a yeller like that. I don't want my kids to have those memories. So I'm constantly adjusting my attitude to remember to be calm.

Motherhood is tough. But it's a challenge I love.


Wednesday, March 21, 2018

Apricot Glazed Chicken Quinoa

I still had two packets of the boil in a bag quinoa left from my Influenster VoxBox and was itching to try something else. This time I decided to add some chicken as I know the husband is always happier with a little meat. I wanted a more Asian feel to the dish this time and figured the apricot soy sauce I love would give a nice flavor to the dish.

Ingredients
2 chicken breasts, cubed
2 cups vegetable broth
10 spears of asparagus
1 cup quinoa
1/4 of a cup carrots, sliced
1/2 cup apricot preserves
3 tablespoons soy sauce
1 1/2 teaspoon ginger (I used a paste)

In a large skillet cook the chicken. Empty and set aside. In the same skillet add broth, quinoa, asparagus, and carrots. Simmer for about 16 minutes stirring regularly. Check the vegetables at the 15-16 minute mark to see if they are getting tender. If they are close, add chicken back in and continue stirring for 3-4 minutes.

In a separate pot, add apricot preserves, soy sauce, and ginger. Simmer over low heat until sauce is a bit runny and warm.

Dish chicken and quinoa mixture into a low bowl. Add some of the apricot glaze over the top and serve. Altogether, this should make about 4 servings.

I hope you enjoy this. I love inventing dishes. Rarely do I follow a recipe exactly (except baking because that's kind of necessary!), This dinner was only different in that no recipe inspired it. Rather, I just combined things and hoped for the best. It turned out delicious and is definitely something we'd repeat. And, if you make it I hope you'll come back and tell me what you liked or didn't like! 





Tuesday, March 20, 2018

Shrinking Rabbit Population

One of the many blessings of my mom moving closer to us is that one day a week she comes to spend some time with the kids so I can have a little free time. In the recent past, I've used it to embroidery kiddo names on bunny ears for my Easter customers.
 These were such a joy to do.  Honestly, it's an honor to be part of someone's holiday in some way. And the majority of my customers were thrilled with the final product.
Today, I mailed the last ones out!! My bunnies have traveled to New York, Virginia, Iowa, Indiana, Missouri, Massachusetts, Kansas, California, Illinois, and North Carolina in addition to a number of them in the immediate vicinity to me. A big thank you to everyone who trusted me!
So, with those done I did a few quick little projects. I worked on a few key chains just for fun, I have two orders outstanding - a bib and an elephant - in addition to a bunny for my son but I knew my pocket of time wasn't too long and I should do a few faster things. Plus, I love key chains. They are simple, fun, and practical.
It was a good little crafting getaway during my mom's visit. And she stayed for dinner (new recipe to come!!) and helped me a bit with cooking. It's truly wonderful having her close by, not just for me but for my kids. We're so blessed with her company and health.


Thursday, March 15, 2018

Southwest Quinoa

Do you ever have so much to say and just not enough time to actually put the proverbial pen to paper? (Because let's admit, I'm more apt to type it!) I've got a lot of notes accumulated in my phone and I'm hoping to share them soon. Writing in therapeutic for me and I always hope my words resonate with someone.

Until then, I am going to share a few fun things. First off, our recipe from dinner tonight. I received a package of boil in bag quinoa from Influenster and decided to make a southwest dish. 

I tablespoon olive oil
2 cups vegetable broth
1 small onion
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1/2 can of corn
1 clove garlic
1 cup quinoa (we used two boil in bags from Success)
cilantro to taste
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder

In a large skillet, add the oil, onion and garlic. Cook until the onion is tender, about 2 minutes. Add in the vegetable broth, quinoa and corn and simmer for 15-20 minutes. Add salt, pepper, cilantro, beans, and tomatoes and chili powder. Allow to simmer another 5 minutes or so. Serve in a bowl and enjoy! Just don't serve to my toddler - he's not a fan.

4 servings total