Sunday, January 9, 2011

To New Yearity, and Beyond!

BABY EATS CAMERA CREW: FILM AT ELEVEN


Don't pester me mommy, I'm on the last page...


Look, the rare and elusive Rachel Smile... blink and you'll miss it... at least on camera.


What did I tell you about the personal space bubble, daddy?

Finally! Some room to breathe.

I'd type this in upside down if I knew how...


Well, it's been a fairly busy couple of weeks for our family. Some of Amy's family came over to visit on New Year's, and we made some potato soup, which everyone (except me) loved. (What can I say, I'm just not a soup fan) And yes, I'm the one that made it. (I've been corrected, Amy helped) I've begun a serious overhaul of the apartment - Spring Cleaning style. This week I tackled the kitchen. It took about 13 hours, spread across 4 days - but every single cupboard, shelf and pantry is clean and organized. Next week it's on to the bathroom... yay. Amy interviewed for a job this week, which we will hear back about sometime this coming week, so keep us in your prayers everyone. Rachel had her first official walk. She started from a standing position, with no handholds, and walked three full steps, without falling down at the end. She's still a little leery of the whole process, but we're getting there. She's going great guns in the tooth producing as well. She's got two on bottom, one on top, and two more on top that have pierced the gums (I verified this, so it isn't just Amy wackiness).

On to the food!
Thursday night we had pork shoulder blade steaks, rubbed, and broiled, then served with tacos (Corn tortillas for this dish please)
For the rub I used Garlic, Kosher salt, Cumin, Chili powder, Pepper, Chipotle chili powder, Spanish Paprika, and lime juice. (1 Tbs Garlic and Kosher Salt, 2 Tbs Paprika, 1/2 Tsp everything else, 3 Tbls Lime juice) Broil on...Broil. Turned over once, also flipping the pan end to end.


Friday was Amy's favorite dish, and a great success in my opinion. (I'm probably my own harshest critic) It was honey almond chicken served on white rice with a loaf of braided sweet egg bread.

1. Melt 2 Tbs Butter in a medium sized saute pan on medium heat. When the butter is melted add 2 Tbs. honey. As soon as the honey has turned liquid add 1 can (14.5 oz.) of chicken broth, and whisk to combine.
2. To the broth mixture add 1 Tbs. Sweet Basil, 1 Tsp. Marjoram, 1/4 Tsp. Mint, 1/4 Tsp. Spearmint, and 1 Tbs. Crushed Red Pepper flakes (For kids and wimps this can be reduced to 1/4-1/2 Tsp. - don't exclude it entirely it's necessary for the flavor) and 3 Tbs. slivered almonds (Or sliced, or diced... whatever)
3. Add thawed chicken breasts to the broth, put on the lid, and cook on medium heat, turning breasts over halfway thru (time will vary based on thickness of the chicken, etc.) Remove lid for second half of cooking.
4. When chicken breasts are cooked through, remove from broth, and simmer broth mixture on medium low until broth thickens to a light sauce consistency.
5. Plate chicken on fluffy white rice, and top with the thickened almond/broth mixture.

Serves 4.