Well, I had another baby! On December 15, 2016, little Maxwell decided he wasn’t going to wait another second and was born. And even though he was born on his due date, I was anything but prepared. See, JR was 12 days late. Yes, 12 days. While I certainly was not rooting for another almost two week late baby, I had convinced myself that Max would not be showing up anytime near the 15th. Perhaps sometime in the 20’s–like Christmas. But surely not on his due date. So when my water broke at 9:40 p.m. on December 14th, I immediately panicked (our house was a complete mess. I had lost my phone. I hadn’t done laundry in weeks.) But after a mere two and a half hours of labor, Maxwell was born. It was perfect.
Of course, now that Max is here, I should be in the “lose the baby weight” phase. But there was Christmas. Then New Years. And donuts are freaking delicious. Plus, who is going to eat all those Junior Mints?! And while I am technically down to my pre-Max weight (note: not pre-baby), my belly is squishy. It would be nice to be back to my law school size. Since it’s the beginning of the year, I can jump on the “new year new you” bandwagon. My social media has been swarmed with Whole30 posts so it is a constant reminder that I too need to be more aware of what I am eating if I want to see results.
That’s where this salad comes in. It’s healthy and quick to make. Plus, you can toss in as many vegetables you’d like, add chicken, salmon, etc., and make the salad more filling (and more of an entree v. side dish). But, regardless of what ingredients you put in the salad, it is truly the salad dressing that holds it all together. My friend Mel shared her dressing recipe with me, and now it is my go-to dressing. Ok, it is the only salad dressing I use these days. It’s light but full of flavor. And I can eat a salad and still feel healthy that it isn’t covered in a creamy, fattening dressing.
Being it’s officially fall and all, this weekend we went to the Minnetonka Apple Orchard. We hadn’t been apple picking since we lived in La Crosse, and while JR is probably too young to truly enjoy it, it was a great excuse to spend some time outdoors that didn’t completely revolve around lumber (yes, apples grow on trees. baby steps).
JR danced around the pumpkins and experienced his first hayride. Pancake could hardly handle herself-stopping to smell most everything and pulling her leash at every chance she got…so a pretty typical afternoon for her.
The only apples in season for you-pick were harlsons–a decent baking apple. After some prodding, JR got the hang of plucking the apple off the tree and tossing it into our bag.
Of course, now that we have all these apples, its baking time. When I found this apple muffin recipe, it was simple enough that I could easily get them into the oven while JR napped so it immediately went to the top of the “must-make” list. The biggest time suck is prepping the apples-peeling and dicing takes time. But these muffins are unbelievably moist (sorry if that word grosses you out but they are!) and completely delicious. And as a huge confidence boost, JR dances every time he takes a bite 🙂 So with that dancing endorsement, these muffins are worth making.
It’s been a while. Again. Still been making new recipes. Still forgetting to take pictures. I’ve been lazy.
But there is something I have been spending my time taking pictures of. Surprise! There is a new addition to our family. Three weeks ago, a little French bulldog moved into our house. Her name is Pancake.
It’s been an adventure. Neither of us have owned or trained a dog before so we enrolled into a puppy class. Pancake is becoming proficient at playing fetch, and she’s great at sitting, but now that she has learned that sitting equals treats, walking on a leash has become more difficult. She will walk a few steps, sit, and wait for a treat. It’s only been three weeks so hopefully she will get the hang of it soon.
Our kitchen also has experienced a new milestone. I finally made something using yeast! I’ve been saying for months that I wanted to learn how to make dough, but every time the opportunity arose, I opted for Pillsbury’s.
This lazy streak has come to an end! Matt is an avid woodworker (the best if you ask me!) and he subscribes to every woodworking show, blog, youtube channel. One of the woodworkers he follows had a post about making a pizza peel with a recipe for tomato pie which included a homemade crust. Matt took it as a sign that it was time for me to finally learn to work with yeast. Clever guy 🙂
I love this tomato pie recipe because of the simplicity of it. While I love a pizza piled with toppings, sometimes you crave the bare necessities. Plus, you make this pizza up-side-down. The cheese is the first topping with the sauce on top. This unique structure and simple ingredients enhances the flavor of the pizza. It was the perfect recipe for me to start my journey working with yeast. And we’ve now made this pizza over 10 times. I’d say it’s a keeper! And I now consider myself a “yeast expert.” Well, as long as it involves this recipe…
Remember when I disappeared for a couple months. Well, I kept cooking but stopped taking pictures. In case it isn’t obvious, I’m not big on the staging portion of the photography part of this whole blogging thing. Eh. Instragram is about as good as it gets for me.
Instead of learning how to take killer photographs, I’ve been getting the most out of summer now that Minnesota weather is finally cooperative. Exhibit A: dancing on the boat on the way from dinner.
And I’ve had my fair share of meals made for me.
It’s been great. How can you not love Minnesota summers! With the fresh herbs growing in our garden, guacamole has been my go-to side dish. While I LOVE guac, I wanted to mix it up. After seeing a guacamole with goat cheese on a menu at a local restaurant, I had to try to recreate it.
This guacamole is far richer than traditional guacamole. The kind of guacamole you’d have at a fancy restaurant. A fun twist. The goat cheese makes it much thicker and not really cheesy. I really loved it, but I personally prefer traditional guac. Matt likes them both the same. Try it for yourself and let me know which you prefer!
It only took six months, but I finally feel like I have a real handle on my job. Instead of being perpetually on defense, I finally feel like I am on offense. Now, I can anticipate what needs to be done, understand where I am in a file, and no longer feel like I am constantly asking my boss questions (although, he may not agree. haha). It’s a good feeling. Unfortunately, I am not infallible. So I am not in the clear yet. I still spend a good amount of time reading statutes and learning something new about banking law. But, that’s the whole reason why I went into law. Everyday, there is something new to learn. (wow, yes. that is correct. i am that nerdy. gross). So, I’m in a good place.
In that some vein, I am getting far more comfortable with my cooking skills. I no longer stay clear of recipes that require multiple tools, crazy ingredients, and complicated steps. This recipe is not hella complicated but it is amazing delicious. It is a bit time consuming, but it is worth the extra time and effort. After making this, I felt on top of the world. Trust me, it’s a recipe you do not want to miss.
It’s that time of the year where everyone is either sick, getting over a sickness, or is about to be sick. No gusta. This sickness cloud sat over our house for a couple days last week. Matt couldn’t get out of bed. I went home from work early (a true sign of sickness–I’ve never called in sick or went home early from work since I was 16). Now that we can stomach food again, I had the urge to make some comfort food.
With my health back, I was ready for a challenge. I’ve been wanting to make homemade tomato pesto soup for quite some time after having a delicious tomato pesto at Crave, a local restaurant. And this recipe not only met my expectations, it surpassed it. To my surprise, this recipe isn’t as challenging as I thought it was going to be. Sure, there are multiple steps. You need a hand blender. And lots of tomatoes. But most of the work involving waiting rather than mincing and chopping.
Honestly, this soup may be the best thing I’ve made thus far. It tasted like Italy. So natural, fresh, and basily. Perfect. I couldn’t stop bragging about it. I texted pictures to family and friends. Blabbed about it at work. But it was so fucking good.
Ok, enough of my shameless face shoving. Go make your own batch so you can do the same!
Matt is a big snacker. This snacking habit has only been encouraged by my particular “house rules” when it comes to dishes in the wood shop. No glass, no fiestaware, and no silverware near the power tools. So Matt made his own wood bowls that he fills with chips (that later become full of wood chips. somehow that doesn’t deter him from eating his potato chips).
Periodically, I like to surprise Matt with new dips for his chip addiction. Last week was Matt’s half-birthday so I decided to try this olive pesto. I know, I know. Who celebrates half-birthdays? But it all started several years ago when Matt went out to his friends for a couple beers. It just so happened to be his actual half-birthday. Somehow, the guys started saying it was Matt’s actual birthday and despite the reality that bartenders look at your ID–the bartenders bought it. He had a night of free drinks, dancing on the bar, and running around ringing the birthday bell. Ever since, we celebrate Matt’s half-birthday. Complete with a half-cake and special dips.
This olive pesto was a fun twist on the traditional pesto that I love so much. It was quick and easy to make, and it would probably taste delicious mixed with pasta.
Ok. Truth time. I do not like the movie Elf. I find no redeeming qualities in the movie, irrespective of the reality that I love Zooey Dechanell. The movie is just not funny. There. It’s out there. Just had to get that off my chest. BUT even though I will not spend my Christmas season watching Elf doesn’t mean I’m not excited for winter because…
It’s party season!! And this girl LOVES parties. Eggnog. Christmas cookies. Ugly Sweaters. Love Actually (now that’s a movie!). Wow, my heart is fluttering as I type this.
With all these parties, it’s likely that you’ll get an invite to a party where you need to bring something. Here is a great taco dip recipe that is SUPER easy and CRAZY delicious. Million gustas.
It’s been a while! I have so many new recipes to share and so many pictures to edit. Hence the lack of new recipes.
I don’t think I’ve ever been more excited for Thanksgiving. Now that I have a full-time job, long vacations are far and few between. No more month winter vacation or no class Fridays. Eh. The growing pains of becoming an adult. So a 5-day weekend–it felt like winning the lottery!
This long weekend has been a great opportunity to make new, fun side dishes. Honestly, with working every day, making multiple dishes each night is a bit of a handful. So in my effort to learn to cook, my focus has been on main dishes. Thanksgiving was a great chance to master some appetizers.
Matt has always been a dip-guy. He loves chips. So when I found this kopanisti recipe, I had to try it. This dip is great for pita chips, carrots, celery, and other finger veggies. A great change from the usual french onion dip Matt has been devouring.
I PASSED THE BAR!! You have no idea how good it feels to write that. After months of waiting, worrying, and some more waiting, I got the coveted letter from the Bar of Law Examiners Friday morning at 11:00 and screamed in excitement. So loud that one of my co-workers came into my office to see if I was ok. Ha. I was shaking with excitement for a good hour. The final hurdle standing in the way of my legal career has finally been conquered.
Now that I’ve lawyered the bar exam, my next feat will be working with yeast. I have a long list of recipes I want to try that work with active yeast that I have putting on the back burner to try “someday.”
Well, that someday wasn’t today. (hey, I passed the bar. I figured I earned myself a break) But next week I am going to overcome my fear of yeast and give it a good college try. This pizza was so delicious that it will probably be one of my first recipes I’ll make using yeast. Figure even if I fumble a bit, the powerful basil and mozzarella flavors will overpower any mistake I may make.