So I haven't posted anything in quite a few days. Why? I was diagnosed with a kidney infection, and I spent Saturday, Sunday, Monday, and Tuesday morning in the hospital. Now, having a kidney infection by itself is enough to make anyone lose their minds, but remember that I am also 25 weeks pregnant with my first child, so I was really upset. So many things going wrong? I didn't want to even entertain the possibilities.
But today, one day from being released, I am doing better. I can now sit up in bed all by myself, as well as walk upright and even eat something other than water. It is a wonderful feeling to be unplugged from the IV and the baby monitor, and I can honestly say that being in my own house has helped me a lot.
But still, that means I either lay in bed or sit on the couch all day. I can't have any pain killers (which I thrived on in the hospital) and so moving is still a little difficult. Thankfully, B had come home and done laundry and made the bed while I was stuck, and the house looked beautiful. But now, after we've lived here and B has become my nurse, the house needs cleaning and the fridge needs emptying. We've been eating hospital food since then and I'm still not up to making anything other than canned soup and sandwiches, sadly. B is pretty good cook himself, and has made us some nice dinners, but these few days have been tough on us both. Hopefully, when I check back in, I will have had the energy to clean up a bit and make that food. Ergh.
Wednesday, August 28, 2013
Thursday, August 22, 2013
ZUCCHINI CHOCOLATE CAKE
I'm still working on that giant zucchini that my friend gave me. Two batches of zucchini muffins and a chocolate zucchini cake later, I STILL have about 2 cups of grated zucchini left. I think it's a little ridiculous. But at least we get to enjoy all of these yummy desserts out of such a wonderful vegetable.
Ingredients:
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
3 cups grated zucchini
3/4 cups chopped walnuts
Directions:
Preheat oven to 350 F. Grease a 9x13 pan.
Stir together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Add the eggs and oil and mix well.
Fold in nuts and zucchini.
Pour into the greased pan.
Bake for 50-60 minutes until done (when a knife inserted in the cake is clean coming out)
Nothing too complicated about this at all, and yet it comes out so delicious. It's nice and fudgy and chocolatey but not too much. Definitely try it.
Original recipe found here: http://allrecipes.com/recipe/chocolate-zucchini-cake-iii/detail.aspx
*Note: I am currently watching an episode of The Office, so I apologize if there is any typos or ridiculous words.
Ingredients:
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
3 cups grated zucchini
3/4 cups chopped walnuts
Directions:
Preheat oven to 350 F. Grease a 9x13 pan.
Stir together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Add the eggs and oil and mix well.
Fold in nuts and zucchini.
Pour into the greased pan.
Bake for 50-60 minutes until done (when a knife inserted in the cake is clean coming out)
Nothing too complicated about this at all, and yet it comes out so delicious. It's nice and fudgy and chocolatey but not too much. Definitely try it.
Original recipe found here: http://allrecipes.com/recipe/chocolate-zucchini-cake-iii/detail.aspx
*Note: I am currently watching an episode of The Office, so I apologize if there is any typos or ridiculous words.
Tuesday, August 20, 2013
OATMEAL COOKIES (WITH CHOCOLATE CHIPS)
With extra people in the house, we went through two dozen muffins quite quickly. In fact, we haven't had any baked goods in the house for a few days! (Excluding those doughnuts I could not live without the other morning, and then decided not to eat.) So this was the next step. These were requested, and I happily obliged.
This recipe I got from the Internet ages ago (which isn't quite true, as the Internet is only about as old as I am). But it's not bad for just run-of-the-mill oatmeal cookies. It doesn't look the best (I'm saying it now), but the taste is out of this world. Tonight, mine came out flat and looking undone, but they were heavenly. Just make sure to have a glass of milk handy.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1.5 teaspoon cinnamon
3 cups quick-cooking oats
raisins or nuts (optional)
(In this case, I added chocolate chips.)
Directions:
Cream together white sugar, butter, and brown sugar.
Beat in eggs one at a time, then stir in the vanilla.
Combine flour, cinnamon, baking soda, and salt. Stir into creamed mixture.
Mix in oats, then raisins or nuts.
CHILL dough for one hour.
Bake at 375 F for 8-10 minutes.
This recipe I got from the Internet ages ago (which isn't quite true, as the Internet is only about as old as I am). But it's not bad for just run-of-the-mill oatmeal cookies. It doesn't look the best (I'm saying it now), but the taste is out of this world. Tonight, mine came out flat and looking undone, but they were heavenly. Just make sure to have a glass of milk handy.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1.5 teaspoon cinnamon
3 cups quick-cooking oats
raisins or nuts (optional)
(In this case, I added chocolate chips.)
Directions:
Cream together white sugar, butter, and brown sugar.
Beat in eggs one at a time, then stir in the vanilla.
Combine flour, cinnamon, baking soda, and salt. Stir into creamed mixture.
Mix in oats, then raisins or nuts.
CHILL dough for one hour.
Bake at 375 F for 8-10 minutes.
PIZZA CRUST
After a bout of exhaustion (including sleeping until 8, then going back to bed after a heavy crying session and sleeping until lunch), I decided that today I was going to get back in the swing of things. I've been putting off so much and letting B fend for himself for meals, and I knew that needed to change. So, I went to one of our all-time favorites: homemade pizza.
Tonight, I made everything from scratch. Yes, the crust, the sauce, and all the ingredients (though I really only had to chop things for the toppings). So, here it is. For those that say I cheated by using a bread machine, I refuse to believe it. I love that thing.
Ingredients:
2 teaspoons yeast
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup and 2 tablespoons water (I use lukewarm)
Directions:
Put all the above ingredients in the bread machine in the order given.
Select the "Dough" cycle and press "Start". (My machine take an hour and a half for this cycle.)
After it has completed, remove the dough and place in a well-greased bowl. Roll the dough around to coat it with the oil.
Cover it with plastic wrap or a towel, and let rise for about half an hour.
Using a well-floured surface, roll the dough out to form a large circle, however big you want the pizza to be. I use my rolling pin, but I'm excited to try to twirl it around in the air like the movies.
Add topping and bake at about 425 F for 15-25 minutes.
Find the original recipe here:
http://www.food.com/recipe/easy-peezy-pizza-dough-bread-machine-pizza-dough-35805
Helpful hints:
1. Yeast is really hard. I still haven't mastered it, but this recipe is easy enough that there's not much that can go wrong. I've tried recipes before that have totally failed, and I suppose that's just what you have to do sometimes.
2. I popped the crust into the oven while it was warming up and I was chopping the toppings. You should do this only if you want a crispier crust. If you like doughier, skip this step and put the toppings right on the unbaked crust. Either way, it turns out pretty great.
3. I also made my own sauce. It was pretty awesome, I gotta say. I won't reproduce the recipe here, because I got it from America's Test Kitchen, where B got the lovely idea of giving me a membership. If you don't know what I'm talking about, find it here: http://www.americastestkitchen.com/. It is one of the best resources out there, in my opinion. Take the time and the money to really look through what they have, and use their suggestions. They got me hooked on my spatula, my dough scarper, the little prep bowls that they use in television shows, and we have had many MANY amazing meals from their recipes. It's their job to find the best way to make something, and it is so worth it. So, all that to say, I took their recipe for sauce. And it was good. And easy, I might add.
Tonight, I made everything from scratch. Yes, the crust, the sauce, and all the ingredients (though I really only had to chop things for the toppings). So, here it is. For those that say I cheated by using a bread machine, I refuse to believe it. I love that thing.
Ingredients:
2 teaspoons yeast
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup and 2 tablespoons water (I use lukewarm)
Directions:
Put all the above ingredients in the bread machine in the order given.
Select the "Dough" cycle and press "Start". (My machine take an hour and a half for this cycle.)
After it has completed, remove the dough and place in a well-greased bowl. Roll the dough around to coat it with the oil.
Cover it with plastic wrap or a towel, and let rise for about half an hour.
Using a well-floured surface, roll the dough out to form a large circle, however big you want the pizza to be. I use my rolling pin, but I'm excited to try to twirl it around in the air like the movies.
Add topping and bake at about 425 F for 15-25 minutes.
Find the original recipe here:
http://www.food.com/recipe/easy-peezy-pizza-dough-bread-machine-pizza-dough-35805
Helpful hints:
1. Yeast is really hard. I still haven't mastered it, but this recipe is easy enough that there's not much that can go wrong. I've tried recipes before that have totally failed, and I suppose that's just what you have to do sometimes.
2. I popped the crust into the oven while it was warming up and I was chopping the toppings. You should do this only if you want a crispier crust. If you like doughier, skip this step and put the toppings right on the unbaked crust. Either way, it turns out pretty great.
3. I also made my own sauce. It was pretty awesome, I gotta say. I won't reproduce the recipe here, because I got it from America's Test Kitchen, where B got the lovely idea of giving me a membership. If you don't know what I'm talking about, find it here: http://www.americastestkitchen.com/. It is one of the best resources out there, in my opinion. Take the time and the money to really look through what they have, and use their suggestions. They got me hooked on my spatula, my dough scarper, the little prep bowls that they use in television shows, and we have had many MANY amazing meals from their recipes. It's their job to find the best way to make something, and it is so worth it. So, all that to say, I took their recipe for sauce. And it was good. And easy, I might add.
Monday, August 19, 2013
After a crazy few days, the house and life is a little more back to normal. B's dad is back home and his brother is here to stay. He's spending the next few days at our house still, and moving into the dorm full-time sometimes next week. So I have two boys that I'm feeding on a regular basis, which is somewhat new to me. I am enjoying it, though.
The difference is, I am a pregnant woman that is not feeling too well lately. I make them dinner and only have a snack later. I'm fine with the arrangement, though.
Lunches are B's favorite: a sandwich on ciabatta bread with peppered turkey, Swiss cheese, fresh spinach, a slice of tomato, and mustard. Usually, there are grapes to accompany it. And that's lunch.
Dinner tonight is chicken (with the ribs and bones and skin) on the grill, seasoned with salt, pepper, and rosemary. SO GOOD. Some sort of veggies and probably biscuits. Who knows what I'm going to have.
But other than food, nothing much to report. Laundry is done and the dishwasher is empty. I call that a productive day. Now if only I could curl up with a glass of wine and finish the Bond movie that B and his brother started. But, alas, no wine.
The difference is, I am a pregnant woman that is not feeling too well lately. I make them dinner and only have a snack later. I'm fine with the arrangement, though.
Lunches are B's favorite: a sandwich on ciabatta bread with peppered turkey, Swiss cheese, fresh spinach, a slice of tomato, and mustard. Usually, there are grapes to accompany it. And that's lunch.
Dinner tonight is chicken (with the ribs and bones and skin) on the grill, seasoned with salt, pepper, and rosemary. SO GOOD. Some sort of veggies and probably biscuits. Who knows what I'm going to have.
But other than food, nothing much to report. Laundry is done and the dishwasher is empty. I call that a productive day. Now if only I could curl up with a glass of wine and finish the Bond movie that B and his brother started. But, alas, no wine.
Friday, August 16, 2013
ZUCCHINI MUFFINS
This is my grandmother's recipe. I have loved it ever since I knew how to bake.It makes two loaves of bread or about 24 muffins (I ALWAYS make 23 muffins with this recipe. Maybe that's just because I fill the cups pretty full).
2 cups sugar
3 eggs
3 cups flour
1 cup oil
2 cups zucchini, chopped fine or shredded (about one medium zucchini)
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 T. cinnamon
1/2 cup raisins (optional)
1/2 cup walnuts, chopped (optional, but strongly suggested)
Mix in the order given. Pour into greased loaf pans or muffin tins. Bake at 350 F for 1 hour, or 20-25 minutes for muffins.
Things I learned:
1. I have made this recipe multiple times in the last few days. Lots of company = many muffins eaten. The first batch came out with burned bottoms, though the tops looked perfect. After doing a quick search on the Internet (exactly what I usually do), I found a few mistakes.
a) I put both muffin tins on the top shelf of the oven so that I wouldn't have to switch them halfway through baking them. Problem. I was crowding the pans and so the muffins were baking unevenly. So instead of taking this "easy" way out and burning the muffins, I put one on each shelf and set the timer for half the time. When that was done, I switched them. Problem solved. This second batch is worth everything before.
b) My oven could be baking unevenly to begin with. We recently moved into the house we are in now, and I am still getting used to the new oven. In the last place, we had a beautiful, pretty much brand new oven, and here, I'm sure it's from the 70s. I believe that it bakes a little differently than my last one and I still have to get used to it. Hopefully, I will be able to take the time soon to really understand how off it really is.
2. This recipe truly does make a lot of muffins and doesn't use a ton of zucchini. I got a zucchini from a friend a few days ago that is literally the size of my forearm. When they are that big, it isn't very tasty to just stick them in a stir-fry and munch them up at dinner. You really should put them into something, like bread. But now, I've made two batches of this recipe and I still have about a third (or more) left of the original zucchini! I will have to find some other way to use it, as I believe B is getting tired of all the zucchini muffins hanging around the house.
2 cups sugar
3 eggs
3 cups flour
1 cup oil
2 cups zucchini, chopped fine or shredded (about one medium zucchini)
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 T. cinnamon
1/2 cup raisins (optional)
1/2 cup walnuts, chopped (optional, but strongly suggested)
Mix in the order given. Pour into greased loaf pans or muffin tins. Bake at 350 F for 1 hour, or 20-25 minutes for muffins.
Things I learned:
1. I have made this recipe multiple times in the last few days. Lots of company = many muffins eaten. The first batch came out with burned bottoms, though the tops looked perfect. After doing a quick search on the Internet (exactly what I usually do), I found a few mistakes.
a) I put both muffin tins on the top shelf of the oven so that I wouldn't have to switch them halfway through baking them. Problem. I was crowding the pans and so the muffins were baking unevenly. So instead of taking this "easy" way out and burning the muffins, I put one on each shelf and set the timer for half the time. When that was done, I switched them. Problem solved. This second batch is worth everything before.
b) My oven could be baking unevenly to begin with. We recently moved into the house we are in now, and I am still getting used to the new oven. In the last place, we had a beautiful, pretty much brand new oven, and here, I'm sure it's from the 70s. I believe that it bakes a little differently than my last one and I still have to get used to it. Hopefully, I will be able to take the time soon to really understand how off it really is.
2. This recipe truly does make a lot of muffins and doesn't use a ton of zucchini. I got a zucchini from a friend a few days ago that is literally the size of my forearm. When they are that big, it isn't very tasty to just stick them in a stir-fry and munch them up at dinner. You really should put them into something, like bread. But now, I've made two batches of this recipe and I still have about a third (or more) left of the original zucchini! I will have to find some other way to use it, as I believe B is getting tired of all the zucchini muffins hanging around the house.
Restaurant loves
For some reason, neither of us were really hungry yesterday. Like, at all. And so, I never really made much of the food that I normally make. Lunch was rushed and on the go, as we had to run to get B's dad and brother from the airport. (They are here so B's brother can come to school here in the fall! Very exciting.) From there, we went out to dinner.
I do love the food here in Wheaton, IL. We went to The Bank Restaurant last night for dinner, and it was one of the more satisfying meals that I've eaten out in a long time. After starting off with a wonderful creamy chicken and rice soup and a dish called "Shrimp Yakotori" (wonderful, I assure you), I had an entree of beef stroganoff with fresh, housemade sour cream and a side of green beans. I might be having it again for lunch (it was quite a bit of food). B had a yummy swordfish dish with mushroom risotto, his brother had a crab meat salad (with tomatoes and goat's cheese, yum!), and his dad had a steak salad with potatoes and blue cheese. All in all, a wonderful meal that I'm sure B and I will be going to have again soon.
I topped it off with ice cream and peanut butter at home, but no one else joined me. Perfectly ok, since I'm the pregnant lady and have excuses to eat that kind of stuff.
This morning, it's kind of the same deal. Everyone is awake (finally) and we've all had our coffee, but no one seems to want to eat breakfast. I had a snack (because I would faint without it, I'm sure), and now everyone is off doing their own thing. I will probably make another batch of zucchini muffins with the giant zucchini I have from a friend, and B's dad loves my molasses sugar cookies, so perhaps a batch of those. We shall see what the day brings, as everyone plays around and works to their heart's content.
I do love the food here in Wheaton, IL. We went to The Bank Restaurant last night for dinner, and it was one of the more satisfying meals that I've eaten out in a long time. After starting off with a wonderful creamy chicken and rice soup and a dish called "Shrimp Yakotori" (wonderful, I assure you), I had an entree of beef stroganoff with fresh, housemade sour cream and a side of green beans. I might be having it again for lunch (it was quite a bit of food). B had a yummy swordfish dish with mushroom risotto, his brother had a crab meat salad (with tomatoes and goat's cheese, yum!), and his dad had a steak salad with potatoes and blue cheese. All in all, a wonderful meal that I'm sure B and I will be going to have again soon.
I topped it off with ice cream and peanut butter at home, but no one else joined me. Perfectly ok, since I'm the pregnant lady and have excuses to eat that kind of stuff.
This morning, it's kind of the same deal. Everyone is awake (finally) and we've all had our coffee, but no one seems to want to eat breakfast. I had a snack (because I would faint without it, I'm sure), and now everyone is off doing their own thing. I will probably make another batch of zucchini muffins with the giant zucchini I have from a friend, and B's dad loves my molasses sugar cookies, so perhaps a batch of those. We shall see what the day brings, as everyone plays around and works to their heart's content.
Wednesday, August 14, 2013
CAESAR CHICKEN SALAD
Lunch
We had a good friend over for lunch today, and I thought he was a pretty picky eater. But he seemed fine with the idea of a caesar salad with some chicken on top. (Which was pretty good because I didn't have a backup plan.) So, super easy.
For three people:
1 chicken breast, cut up pretty small
Assorted veggies (we had green peppers, mushrooms, cucumbers, and tomatoes)
Lettuce (we had a combination of romaine and spinach)
Ken's Caesar dressing
Cook the chicken in a skillet in the Caesar dressing (it gets wonderful flavor from it)
Chop up all the veggies while the chicken is cooking.
Either put the dressing on the entire salad and toss it, or, as we did today, let each person put his own on hos own salad (which resulted in my salad being a little over-dressed).
No special tricks here. Just fast and easy and delicious and nutritious lunch.
(By the way, "nutritious" is an awful word to spell.)
We had a good friend over for lunch today, and I thought he was a pretty picky eater. But he seemed fine with the idea of a caesar salad with some chicken on top. (Which was pretty good because I didn't have a backup plan.) So, super easy.
For three people:
1 chicken breast, cut up pretty small
Assorted veggies (we had green peppers, mushrooms, cucumbers, and tomatoes)
Lettuce (we had a combination of romaine and spinach)
Ken's Caesar dressing
Cook the chicken in a skillet in the Caesar dressing (it gets wonderful flavor from it)
Chop up all the veggies while the chicken is cooking.
Either put the dressing on the entire salad and toss it, or, as we did today, let each person put his own on hos own salad (which resulted in my salad being a little over-dressed).
No special tricks here. Just fast and easy and delicious and nutritious lunch.
(By the way, "nutritious" is an awful word to spell.)
SPINACH AND TOMATO QUICHE
Dinner tonight:
Quiche. Fresh spinach and fresh tomatoes with lots of cheese and lots of other goodies. Had a friend over for dinner unexpectedly and, thankfully, it was enough food and WONDERFUL for eating. This was a great recipe, though I would reduce the amount of liquids that it had--it took a little too long to bake.
1 crust
1/2 onion, diced
a bunch of spinach
a little less tomatoes, diced
3 eggs
1 cup heavy cream
1/2 cup milk
pinch nutmeg
salt and pepper
lots of cheese (I used monterey jack this time, would definitely do again)
Saute onions until brown.
Beat together eggs, cream, milk, nutmeg, salt, and pepper. Leave on the counter until ready to use it.
Add onions, spinach, tomatoes, and cheese. Mix well.
Bake in oven at 350 F for 35-40 minutes or until cheese is brown on the edges and middle is not jello-y.
Original post: http://sugareverythingnice.blogspot.com/2009/12/spinach-quiche.html
Helpful hints I learned from today's ventures:
1. 180 C = 350 F (about)
2. 10 ounces of frozen spinach (the amount in the frozen package at the grocery store) is the same as 1.5 cups of fresh cooked spinach. 1.5 cups of cooked spinach is 1.5 POUNDS of fresh spinach. So when I say "a bunch a spinach" put in more than you would think necessary. It all cooks down.
3. For dessert, I made zucchini muffins. One of these posts I'll put the whole recipe online so that it will be saved forever. But for now... They came out incredibly burned on the bottom. I haven't burned anything in years, so I was quite surprised. The only thing I could think of was that, obviously, I left them in too long, or I didn't clean the pan out enough after the last batch I made. And so the oil was left in the bottom and burned the muffins? I'm not sure. But with the amount of zucchini I have, I can easily just make another batch.
Quiche. Fresh spinach and fresh tomatoes with lots of cheese and lots of other goodies. Had a friend over for dinner unexpectedly and, thankfully, it was enough food and WONDERFUL for eating. This was a great recipe, though I would reduce the amount of liquids that it had--it took a little too long to bake.
1 crust
1/2 onion, diced
a bunch of spinach
a little less tomatoes, diced
3 eggs
1 cup heavy cream
1/2 cup milk
pinch nutmeg
salt and pepper
lots of cheese (I used monterey jack this time, would definitely do again)
Saute onions until brown.
Beat together eggs, cream, milk, nutmeg, salt, and pepper. Leave on the counter until ready to use it.
Add onions, spinach, tomatoes, and cheese. Mix well.
Bake in oven at 350 F for 35-40 minutes or until cheese is brown on the edges and middle is not jello-y.
Original post: http://sugareverythingnice.blogspot.com/2009/12/spinach-quiche.html
Helpful hints I learned from today's ventures:
1. 180 C = 350 F (about)
2. 10 ounces of frozen spinach (the amount in the frozen package at the grocery store) is the same as 1.5 cups of fresh cooked spinach. 1.5 cups of cooked spinach is 1.5 POUNDS of fresh spinach. So when I say "a bunch a spinach" put in more than you would think necessary. It all cooks down.
3. For dessert, I made zucchini muffins. One of these posts I'll put the whole recipe online so that it will be saved forever. But for now... They came out incredibly burned on the bottom. I haven't burned anything in years, so I was quite surprised. The only thing I could think of was that, obviously, I left them in too long, or I didn't clean the pan out enough after the last batch I made. And so the oil was left in the bottom and burned the muffins? I'm not sure. But with the amount of zucchini I have, I can easily just make another batch.
Blogging.
Blogging. Never have I ever thought that I would be writing a blog. But it's not at all to have others read what I am doing with my life. No, blogging would be much more stressful if that was what I was really out to do. Instead, I think it's a pretty good way to keep track of all of the things that I have done on the Internet (recipes, helpful hints, inspirations) rather than a Pinterest account. Why? Because Pinterest is extremely addicting and any time I get on it, I waste more time than I really need to.
So. This "blog" is more like my journal. Somewhere to keep all my recipes, what worked and what didn't, hints that I use sometimes but not enough to remember, and anything else that comes up. My personal journal.
But a little bit about myself. I am a recent college graduate (yay!) and have been married for about a year and a half to a great guy, whom I will probably just call B. We live in Wheaton, IL at the moment (which could change soon), and we are getting ready to welcome a little baby boy in December. That pretty much sums up everything about my life that's going on. I am currently just at home (which is why I have time to try all of these great new recipes) and thoroughly enjoying it. I keep myself busy and always end up having a lot to do every day. Isn't it amazing how that happens? Anyway, we are enjoying a time of relaxing and enjoying life.
So. This "blog" is more like my journal. Somewhere to keep all my recipes, what worked and what didn't, hints that I use sometimes but not enough to remember, and anything else that comes up. My personal journal.
But a little bit about myself. I am a recent college graduate (yay!) and have been married for about a year and a half to a great guy, whom I will probably just call B. We live in Wheaton, IL at the moment (which could change soon), and we are getting ready to welcome a little baby boy in December. That pretty much sums up everything about my life that's going on. I am currently just at home (which is why I have time to try all of these great new recipes) and thoroughly enjoying it. I keep myself busy and always end up having a lot to do every day. Isn't it amazing how that happens? Anyway, we are enjoying a time of relaxing and enjoying life.
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