Room to Grow

Our Thanksgiving trip to the mountains of North Carolina this year was awesome.  One of the best parts, according to Little Prince (and I wholeheartedly agree), was taking a hike every day along the creek that runs down the mountain and through the front yard of the house where we stay.


I love watching my kids in the mountains.

I love watching my kids get dirty.

I love seeing them slide down rocks into the cold (shallow) creek.

I love watching my kids squirm, unsure of which way they should go.

I love seeing them doubt they can do it, and then watching their reaction when they do.

I love letting my kids do it for themselves. (or help each other)

Isn't this is what we are working towards?  

Every time I don’t swoop in and save them from difficulty, uncertainty and dirt,
I allow them to become stronger, wiser and well, less pristine.

Their smile and confidence is bigger when they do it on their own.

Their ability to make insightful decisions is sharpened when they get out of the “safety zone,”
do something the wrong way (gasp),
and make adjustments on their own .

Their ability to handle the gritty reality of life is greater every time their clothes get filthy. 

Absolutely my job is still to post guard on the perimeter, to make sure that they are truly safe,
but it is also to know where that perimeter is and the difference between "dangerous" and "useful." 

I'm in love, I'm in love & I don't care who knows it!

I have to confess...I fall "in love" really easy.  What I mean is I don't become interested in something,
I totally become obsessed.

With a pair of boots.
With my favorite Monday night mystery writer/detective show.
With my new neighbor.
With that PTC momma that I volunteered with at my kids' school.
With the leading man in whatever the last Indian movie was that I watched.
With twitter or facebook or blogging.
With some new blogger that writes just the kind of snarky/spiritually deep/groovy cool/yummy stuff I love to read.

I can't help it.  I just do.

My Dad used to say that I was a zealot.

I am pretty sure that there would be restraining orders all over the place if I didn't have some semblance of social skills.

I've noticed this especially since we have made "the move" since my social calendar is far from full, and I am generally in the company of people under the age of 10. 
When I find something/someone to divert my attention from the unfamiliarity of it all, I just set up camp.

Some of these things fade as time goes by, and I just like them, as a normal person should.
Other things stick with me.

I have decided that Wednesdays should be obsession days.  So look for it.  

There. I said it.

I begin work as a pharmaceutical rep in about 3 weeks.

I haven't been full-time employed by someone other than me since 2002.

I will be gone from my family for two weeks next month, including being gone on Little Prince's birthday (Don't worry, I missed Daddy's Girl's 2nd birthday and she just told me tonight that I am the best mom in the whole world.  No emotional scarring.)

I am ready.

I'm not going to lie to you.

I get work clothes.  New work clothes.  (My old "work" clothes would be frowned upon by the establishment.)

I get to fly on a plane to my destination instead of ride in the mini-van with my torso contorted at 180 degrees as I reach for a dropped "blankie," book, bag of snacks or perform cirque du solie feats to get the DVD player to work while three little cherubs chant my name incessantly.

I will not be ordering for anyone of the child's menu, picking up said food from the floor or reminding anyone that they will not get anything else to eat until they finish.

I will get to have lots of conversations that don't begin with "We do not..." or "Where is your..." or "How many times have I..." and I will speak to other adults for longer than 15 second intervals.

It is two weeks of doing things I did (gasp) before kids!

It is going to be wonderful!

After the several years of feeling guilty if I went to McDonald's without carefully calculating how our family of 5 could eat for $2.99 or getting "mommy-time" in 2-hour coffee talk increments, I am getting to breathe.

I know after reading this far you have decided to unfollow and unfriend me.  Please read on.

It is for two weeks.  (OK, the month of January if you count the time I will be barricaded at the local university library during home study.)

My family will survive, and I will be a better mommy.

It's ok.

I love my children desperately.  Mr. Wonderful is my best friend.  Being a stay-at-home mom is a fantastic way to go.

But things are what they are, and it is time to see what this season brings.  (I am hoping it brings some really great restaurants in cities I have never visited before!)

I am not gonna try to predict how it is all going to pan out.  I guess I will just have to blog about it as it happens.

But it's gonna be ok.

Strawberry Spinach Salad a la Ann

My sweet Ann makes this salad and it is fabulous.  It is another easy-peasey hit that will impress all your friends.  And isn't that why we cook?

Salad
12 oz fresh spinach (washed)
1 pt. strawberries, sliced (more if desired-or use drained mandarin oranges)
1/2 c. sliced almonds
3 Tbls. sugar

Toss sliced strawberries with spinach.

Toast almonds with sugar in skillet over medium/ high heat till carmelized.  (Keep stirring once sugar begins to melt.)  Let cool on wax paper and crumble & toss with salad. (I use more almonds and sugar b/c they are soooooo very yummy!)


Dressing
3/4 c. mayo
2 Tbls. vinegar (white or apple-I've used rasberry-yum!)
1/3 c. sugar
2 tsp. poppy seeds

Mix ingredients together.  Let sit covered in fridge overnight or for about 3-4 hours.  Serve tossed or separate. 

Loaded Potato Soup A La Mess

Soups are on the menu because here in the deep South it is hovering around the 40's and to us...that is cold!

One of my families favorites is Loaded Potato Soup.  YUM!

I am going to share with you the "recipe," but please understand that I meddle not only with my friend's lives, but my recipes as well.  Also, I am not Jenny from Picky Palate or Ree from The Pioneer Woman, so this is exactly how I would show you if you were in my crumb-infested kitchen.

Basically the main rule to follow is whatever would be good on a baked potato 

will be good in the soup.  

(This from my very wonderful friend who owns Snap Decision Catering in Tuscaloosa, AL.  

Shout out for teaching me the basics of this and how to wing it!)

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  So, you begin by cooking potatoes to get them soft.  

(For our tribe of 5, I use 8-10 small to medium potatoes from a bag. Go from there.)  

You can boil them, bake them or put them in the microwave.  Whatever is easiest to you.  

I do-not-care.

  Now, you can peel the skin off of them (careful, them taters are hot!  Let them cool for a bit. first)  

Or you can just use them with the skins.  

Again, your preference.  

  Cut them into small pieces and put them in your pot or mixing bowl.  

Here's where it gets really scientific.

  Add milk, or cream, or milk & buttermilk, or milk and half & half...whatever is dairy-like to make it sloshy.  

Yes, sloshy.  

Around 2 cups to start with and then just keep adding as you need it as you mix up the potatoes.  (Really scientific.)

  Take your hand mixer or whatever, and mix this stuff up to soup consistency.  Begin warming it up. 

  Cube 16 oz of Velveeta if you are cheap and easy, or you can get really fancy with lots and lots of other cheeses.  If you know what cheeses you like or what flavor you are going for, add that cheese.  

I use whatever I have around the house. 

Remember, cheese and dairy burn.  So don't turn it up too high and stir often.

  Once you get those things mushy and warming,  add your accoutrements according to preference.

Here are some of my standbys (the stronger flavor that you want...the more you add):

     Green Onion

     Garlic

     S & P

     A small bag of bacos (Go ahead and use real bacon.  But I am cheap and easy.)

Other suggestions are taco seasoning, sour cream, ranch dressing mix, onion soup mix, whatever sounds good to you and yours.  It is comfort food.  It is not rocket science.

  Let these things simmer until it is all mixed together

Don't forget your garnish.  I love a splash or 3 of hot sauce and of course more cheese on top!

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Some of my favorite things...

Moving from one place to another has caused me to part with a lot of old things.  Things that were too big, too old, too “not me anymore.”  But there are a few things I have kept. 

One of these things is my pair of Vasque hiking boots. 

I dated a guy in college who had a pair and to me they were the epitome of coolness.

When I finally bought some back in 1998 they cost me about $200, and I had never paid that much for a pair of shoes (nor have I since).  

 But I loved them.  

      Needed them.   

          Wanted them.   

               And they have been worth every penny. 

Sure they are dated.  But they have a ton of great memories attached to them.    

Our second anniversary trip to Vermont.

Countless "snows" in Alabama

Yard work

That year when I thought they went really well with bootcut cords and a snowflake sweater.

And they still totally rocked this Thanksgiving while climbing all over the mountains in North Carolina with the kiddos.  (OK, mostly we were all over the creek that runs by the house.)

Not everything that is old needs to be held on to.  But not everything old needs to be tossed.  As I get older, I am learning the difference.

Because one day I will be old.   

Dated.   

But I plan to still be useful.

What are some of your favorite purchases that you still absolutely love?

Stop Faking it Mommas

Saturdays are normally going to be reserved for whatever my newest obsession is.

Today, it is one of my favorite bloggers.  Her latest blog really hit home with me.

Thank you Mama Llama.

Enjoy!

http://www.littlellamas.com/2011/12/real-life-behind-scenes-of-christmas.html

The Fabulous, the Famous, the Creamy Chicken & Rice Soup

Ok, this is soooooo good.  I wish I had a picture of it, but I don't.  It doesn't look really pretty anyway.  But it is really, really good.

Every time I make this soup, people ask for the recipe.   So here it is:

First the recipe as it was given to me by a sweet, wonderful friend

Step 1
2 boxes (32 oz. each) Swanson Low Sodium Chicken Broth
1 box long grain wild rice
Boil for 35 minutes

Step 2
1 stick  butter, melted
1/2 tsp. salt & pepper
1/4 tsp poultry seasoning
1/2 c. flour

Stir together and add to Step 1

Step 3

Add 1 pt half & half and 3 large cans of chicken (12 1/2 oz each)

Here is how I do it:

Boil chicken breast or whatever (you can use the caned chicken)

Let cool

Shred chicken

Pour (2) 32 oz boxes of chicken broth, 2 boxes of Uncle Bens Long Grain Wild Rice and the seasoning packets, 1 stick of butter, 1 pt of half & half and 1/2 cup of flour into a crock pot and cook on low for about 6 hours or high for about 3.

It ends up a delicious creamy, buttery, mushy mess and everyone loves it.  Enjoy!

What's the point?

I have put Northern Beans in the crock pot with chicken broth, garlic, onion, green onion, carrots and chipoltle spices.  It smells Won-der-ful!

But let me tell you how it is going to go down tonight...

Mr. Wonderful will walk in the house and say, "Babe!  It smells awesome!  What is for dinner?"  (appropriate & appreciated response)

Daddy's Girl will sneer and say, "Is that the Indian recipe?  Because I can't eat that, it makes me sick."

Little Prince will say(whine), "I don't like that!!!!"  And promptly crumple to the floor in dispair.

Sunshine will most likely ask for a cookie.  I will say, "No, we are having beans for supper."  She will say, "I not."  I will say, "Yes you are."  She will say, "Can I have a cookie?" Sigh.

This is how it goes pretty much every night I don't fix spaghetti or pizza.  Sometimes they surprise me.  Who knows?!

Well, here it is.  The first post of this new blog.  

Yikes!  The pressure!

The layout isn't finished and I need to tweek copy, but as they say "publish or perish" so here it goes!

For those of you who might be new to our recent "journey" let me give you a little background.  

Last year in October my husband, Mr. Wonderful, received the news that he was being laid off.  

You can read all about it here  

http://awomanamanandaminivan.blogspot.com/2010/10/and-just-like-that.html.  

The next twelve months would be one of the most painful, amazing, beautiful, frightening journeys we have ever been on.  

If you are interested, there are stories about a lot of it on my old blog at

http://awomanamanandaminivan.blogspot.com, although these posts don't even scratch the surface. 

Anyway, so much has changed.  

     Mr. Wonderful has started a new job that is perfect for him.  

     

We moved to a new state, which is beautiful and different, and I love that.  

     

We have left behind an amazing faith community without whom we WOULD NOT have been able to make it through the last twelve months.  And we miss them.  

    

I am going back to work, which is actually more exciting than I thought. 

     

Daddy's Girl and Little Prince are getting used to a new school.  Little Prince is in school for the first time & loving it.   Daddy's Girl is getting there.  It is tough being a pre-pre-teen.

     

Sunshine will be going to preschool, and she is so ready to rock it!

     

We are in the process of finding community, which teaches us patience

(I thought we learned that during the whole job search thing, but oh well!).

     

With all that has transpired, I am not the same as I was when I started blogging.  Then I was a stay-at-home-mom (whoop! whoop! what a fantastic/exhausting job!), and the whole minivan thing just fit our lives.  But now, we are just learning what our new life holds and often now (as then) I just end up in the middle of one big ol' hot mess.  Sometimes of my own making, sometimes someone else's. 
But regardless, writing about it gives me perspective 

(and often provides you with laughter and reliefthat there IS someone out there botching it up way worse than you ever did.)  

So thanks for taking the time to join me. 
I hope you will stay in "the kitchen" and see what we cook up next!