Ella Grace, 23 Months

Tick-tock.....only 30 days to go before our baby girl is two! I can't  believe it! We are working on giving up the pacifier this month and not throwing ourselves on the ground when told "no". She is quite sprited, especially when she is being disciplined. Her new love this month is cereal for breakfast and running. She runs everywhere! We are in full on prep mode for preparing for our new house guests and planning her party!

Project 52, Week 21

FINALLY!

We got great news today! Amy was offered a job with Crocs in Texas! She has accepted and is moving down in two weeks! TWO WEEKS! Holy moly is there work to do. I just can't even begin to think about all that right now! I am just so excited she and Zoe are headed this way!

Amy and I haven't lived together in nearly 17 years. When my parents divorced she went with my dad and I stayed with my mom. Hidesight, I don't think my parents should have let us seperate, but you know what they say about hidesight. I am so excited that our kids will get to grow up together. It's so important to have family around. Amy and I were really blessed to grow up with lots of cousins.

Now, if I could just get Jon's family here......

Project 52, Week 20

Honey Chipotle Turkey Meatballs

Ingredients
1 ½ lb ground turkey
½ yellow onion, diced small
3 garlic cloves, minced
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons honey
2-4 tablespoons chopped chipotle chiles in adobo sauce (depending on your tolerance for heat)
4 teaspoons cider vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon of Hungarian Paprika

Preheat oven to 375 F. In a medium bowl, stir the onion, garlic, paprika, salt, and black pepper together then add the turkey to the bowl and use your hands to mix just until combined (do not over mix). Form into 16 meatballs (each will be about the size of a golf ball). In a small bowl, stir together the honey, chiles, and vinegar.

Set a large ovenproof skillet over medium to medium-high heat and add the oil. Once it is shimmering, add the meatballs. Cook until browned on all sides, about 15 minutes. Move the skillet to the oven and bake the meatballs for 5 minutes. Remove the pan from the oven (remember, the handle will be hot!) and pour the sauce over the meatballs. Bake for another 10 minutes (swirling the pan at the halfway point), or until the sauce has reduced to glaze the meatballs and the meatballs are cooked through. (Keep an eye on your meatballs in the oven - without eggs or milk-soaked bread for added moisture, they have the potential to dry out if overcooked.) Serve with Market Pantry Four Cheese Risotto or Cilantro Lime Rice.  Adapted from Martha Stewart

Happy Mother's Day

J and E- I'm proud to be your mother, blessed to have been given both of you by God and will always consider you both my greatest achievement in life. You fill my heart with more love than I could ever possibly describe with words.

To my dear sweet husband- thank you for making me a mother. J and E are the greatest gifts and I love our adventures in parenting!

To Mimi and Grammie- thank you for all you do! The way you loved us, the way you have embraced all that comes along with being a grandmother. J and E are so very blessed to have you both.

Project 52, Week 19

Project 52, Week 18

Tuna Artichoke Pasta

INGREDIENTS
Salt
1 pound pasta (Penne or Bowties)
3 tablespoons extra virgin olive oil
1 package of Starkist Garlic Herb Tuna
1 large clove garlic, finely chopped
1/2-1 teaspoon crushed red pepper flakes
1/3 cup white vermouth or 1/2 cup dry white wine (eyeball it)
2 cups of whole cherry tomatoes
1 can artichoke hearts
2 teaspoons of fresh basil. chopped
1 teaspoon Italian parsley, chopped finely for garnish
2 teaspoons lemon zest
Fresh ground black pepper
Fresh shaved parmesan cheese

PREPARATION
Place a large pot of water over high heat and bring up to a boil. Salt the water and cook pasta to al dente. Meanwhile, heat a large skillet and add olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or two, then add tuna and break it up with your spoon. Add artichokes, cook a minute or two more, then add vermouth or white wine; stir and cook down a minute. Add whole tomatoes and cook for 2-3 minutes or until tomatoes barely begin to burst. Add basil lemon zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain the pasta, add to the skillet and toss to coat. Serve garnished with parmesan and parsley.