From January – June of 2014 I’ve been waiting on the arrival of 11 different babies… ELEVEN. While I may not be attending all of the baby showers for these squidgy bundles, I can be sure there will still be plenty of gift giving opportunities.
Babies need onesies, but their presentation as a gift is a little lack luster. For the little girlies, I’ll attempt the “cupcake” roll presentation, but for boys we need something more masculine, you know, like a small delicate green vegetable…
Meatless Monday, Workout Wednesday, Book Worm Wednesday, Thirsty Thursday, Fun Friday… If you ask me, alliteration is awesome, however not all of the days I mentioned would be considered “fun,” but with a little alliteration it makes a commitment something you remember and stick to.
Meatless Monday and Workout Wednesday are old faves, but in attempt to watch less TV (damn you Downton-Crack-Abbey) we’re going to spend one night a week with no tube, hence “Book Worm Wednesday.” God save us.
Ramble over, back to the recipe!
This one is VEGAN, GLUTEN FREE, DAIRY FREE, and SOY FREE… there’s enough buzz words in this thing to make it a trending topic! However, it takes a little while (1.45-2 hrs from start to finish) but I promise it’s easy; most of the time you’ll just be waiting for things to bake/cook and you can use that time cleverly by cleaning up after yourself, or if you’re like me, to start to write your blog post… Continue reading “Meatless Monday: Spaghetti Squash Quinoa Bake”→
We know we’ve been a bit behind on the posts lately, blame it on the chaos around Christmas and the regular ebb and flow of life. But I haven’t forgotten you, I’ve been snapping pictures and logging them for just this moment when I could get back, so stay tuned for some frequent posts my friends!
This one is fresh though, just finished the final recipe yesterday and I must say I’m proud! I thought ‘What if I blogged two recipes around the evolution of one whole chicken?’ Now stay with me here… what I mean is, I bought a whole chicken, made a dinner with it, and from the remains, made another different dinner. Not revolutionary, I know, but quite fun.
We’ve subscribed to Meatless Mondays! I was eating meatless on many nights of the week when I was single, but it when you live with a man, the need for meat at every meal seems almost mandatory. If I ever made anything vegetarian, I never seemed to fill him up enough and by 8pm he’d be ravaging our cupboards for a snack.
But not only is this butternut squash soup EASY, its made in the crock pot (did I say easy?), but its very hearty (or “meaty” as my boyfriend described it). I also made chunky homemade croutons to round it all off.
I woke up last Saturday morning to gray, overcast skies, so thought it was as good a time as any to grab the crockpot and make some french onion soup.
By about 2pm, the sun was shining and it was really warm out, but by dinner time it was beginning to cool down again, and having been out all day shopping for new jeans for my husband, it was nice to come home to dinner pretty much ready. This is why I love the crockpot.
The weather is getting cooler and calls for soup! This one is super easy, and very satisfying – creamy and flavourful with a little bit of heat. Enjoy!
2 14 ounce cans premium coconut milk
2 Tablespoons of Thai curry paste – I used red
1 cube of Knor chicken stock
3-4 cups of water
2 chicken breasts, chopped into cubes
1 carrot, shredded
1 can of bamboo shoots
1 red pepper thinly sliced (takes a little time but it’s worth it!
2 green onions finely chopped (reserve some of the greener parts for garnish)
2 tablespoons fish sauce
2 tbsp lime juice
1 Tsp of ginger
half of a 250g pkg of brown rice vermicelli noodles
chopped cilantro to taste
Pour all of the contents of the two cans of coconut milk into a large pot on med-high heat with the curry paste. I found two tablespoons provided enough flavour with just a little heat (think of it scaled down from a full on thai curry) feel free to add more or less if desired. Dissolve the chicken stock cube in the water and add to the curried coconut milk (I started with 3 but added the 4th at the end when the noodles had soaked up a lot of the liquid). Once the liquid has reached a simmer, add the raw chicken until cooked, then add the carrot, pepper, green onions, and bamboo shoots, fish sauce, lime juice and ginger. Let simmer until peppers reach desired done-ness (5 mins give or take). Lastly add the noodles (break them in half with your hands, it makes it easier to eat and stir later) and turn off the heat. The noodles should be ready quite quickly, but feel free to let it all sit until you’re ready to eat. Ladle into bowls and sprinkle green onion and cilantro on top.
While the boyfriend is away, the girlfriend will… get inspired and spend a Saturday night in sweatpants making DIY art. Thought I was going to say play, didn’t you?
We’ve been “playing” way too much lately; with a slew of weddings, birthdays, general summer events and our always looming renos I’ve been fairly absent as a Experimental Housewife, my apologies! So last night, with Cody in Toronto at another wedding, I channeled my single days and got crafty, I really hope you like it!
Our spare bedroom is nicer than our room at this point, and acts as my dressing room, however it’s relatively devoid of art. I had some old 16×16 square canvases that were covered in fabric from previous decor (also an easy option to create some quick art) and decided I was going to instead cover them with some sticky back shelf liner that I actually had from a previous project when I covered a steamer trunk which is now our coffee table (I’ll add that to the blog soon too). Continue reading “Damask DIY”→