Hiatus

And so I am here today to state the obvious.

I'll be taking a little break from food for awhile.

:P

Yes, I know I have to eat the stuff, but I certainly don't have to think about it, much less do elaborate blog posts on it until I feel better.

Like, maybe in 4 weeks? (I hope!)

Right now I'm making dinner with my setting on"automatic." What, you don't have this setting? It's awesome! A definite must-have setting for a busy Mama, or at least one who is in the throes of First Trimester and cannot even look at raw meat without retching.

Think Irona from that inane cartoon Richie Rich:

1. In monotone, with no thinking or emotion at all, select a package of meat from your freezer.
2. Grab the meat and throw it into the kitchen sink to thaw.
3. When thawed, throw meat into skillet with olive oil. Cover immediately.
4. Dump various spices on top of meat, and start rice cooker.
5. Check meat (while breathing through your mouth) turn if absolutely necessary.
6. Chop up veggies. Cooking them is optional.
7. Set the table, hand out milk and quickly serve food.
8. Pour granola and milk into your own bowl and go eat in the livingroom.

No, no pictures. No autographs either, sorry. I know it's pretty amazing, these dinners I can throw at my family whilst imagining I am on some deserted island where there is no food at all.

Talented, that's what I am.

And so, until I can be a bit more... inspiring? I'll be taking it easy.

Doing my duties with love, of course, even though the joyful zeal may be lacking.

:P

Smoothie Heaven

So, this latest development in my life requires that I eat every two hours.. at least.
This is to ensure that:
(1) my hands don't start shaking uncontrollably
(2) my gastrointestinal track stops doing flips
(3) my stomach can begin to expand at an alarming rate

Peanut Butter on toast gets kind of old after awhile, so I called out the reserves. Our Lenten "snack/dessert".

Smoothies

2 cups frozen fruit (mixed berries)
3 cups milk
1 cup yogurt
1 3oz package jello (berry blue)

Dump it all in and give it a whirl.

If I have it, I will toss in a few tablespoons of wheat germ*, just to make me feel better about having an entire! packet! of jello! entering my system in one fell swoop.

I mean, that's enough jello mix to fill a 9x13 pan, y'all.

That's if I don't share. This does make enough to fill 5 tall glasses with a bit leftover. And trust me, you don't want any leftovers. What with the amount of jello mix and all? Your leftovers tend to....
solidify.

So, drink up!

:P

(I also use rBGH-free milk and organic yogurt... no, I am not pulling your leg. Dairy is one area where we have changed our ways)

Oh The Irony...

... of starting a cooking blog whilst unknowingly in my first trimester?

God surely has a very keen sense of humor.

:P

Still, I am joyful and extremely hope-filled...(1) that I will carry this little peanut to term, and... (2) that I'll still be able to stand the sight of food just enough to maintain this blog.

Thanks in advance for your prayers!

:)

Confession

I am not the most original cook in the world.

I copy-cat meals from many places.

The first place was, of course, from my own upbringing. As a newlywed I would constantly be calling my mother asking for her recipes. Chicken soup, pie crust, beef stew, spaghetti sauce, meat loaf... all of it became a huge part of my repertoire. In fact, I am sure it was my repertoire for at least the first 3 years of my marriage.

There are many other sources I use for our weekly menu planning. Some of them are more reputable than others.
:S

The one I use frequently and am ashamed to admit I do so... is the Kraft Food & Family Magazine. Talk about non-crunchy! Eeek. Every single recipe is loaded with kraft food products. Not really what any gourmet food connoisseur would want to admit.

Luckily, I am none of these things.
:P

Here is a sure-hit winner winner chicken dinner* recipe.

Almond Chicken

Chicken thighs
Italian dressing
Chicken bullion
Rice
Green beans
Slivered almonds
(No exact amounts, sorry. Just eye it for your own family size. The ratio of bullion to dressing is about equal... and however many thighs you use, you want the liquid to cover them at the simmering stage.)
~Brown the chicken thighs in the Italian dressing. Add chicken bullion (with water) and simmer. Cook the rice and green beans separately.
~The great thing about this meal is that you have the option of serving every part of it separately (again with the rice! touching! the! green! beans! problem) or you can create a lovely platter by layering the rice, then chicken (with the sauce) then green beans, and finish it off by sprinkling the slivered almonds on top.

Every one of my kids loves this dish. I never have leftovers.

Enjoy!

:)



*This awesome quote brought to you by our family's favorite Food Network dude... Guy Fieri of Diners, Drive-ins and Dives.