October 25th, 2009 by admin

Yesterday, Liz and I carved our Halloween pumpkins. Here is a picture of the masterpieces lit up outside our house at night:

October 22nd, 2009 by admin

So, I wanted to upload this recipe of mine because I’ve made it before and really liked it and we’re having it again tonight. We add chicken but this makes a great vegetarian recipe also. Also, this recipe can range in spiciness from very mild to very spicy, depending on how much spices and what kinds of peppers you use. John is not a fan of spicy foods so we usually eat it pretty mild.  This recipe can be made low-fat by using a few of the suggested substitutes, such as fat-free sour cream.

Disclaimer: I do not use very standard units of measurement when experimenting so consider everything “to taste.”

Ingredients:
1 medium can tomato sauce
1 medium can diced tomatoes (There is room for variation here. You can go with plain, which is what I do, or go for something with added flavor like fire-roasted or Rotel tomatoes and chiles.)
Two heaping spoonfuls of (fat free) sour cream (or more if you like)
I would say this is about half a cup if you need a more exact unit of measure.
1 medium can whole black olives (you can use sliced if you prefer)
1 medium can sweet corn
1 small can diced green chiles (If you prefer something spicier, feel free to add some diced jalapenos…hold the seeds!)
1 medium can black beans, drained and rinsed
(Reduced sodium, fat free) chicken broth (I would say I add about 1 cup, maybe more, but I honestly just pour til it looks like the right consistency. The broth will thin the soup out and add flavor so put as much or little as you like.)
Lime juice to taste
1/4 – 1/2 tsp each of:
Cumin
Chili Powder
Garlic Powder
Black Pepper
(depending on your tastes)

Optional:
1 lb boneless, skinless chicken breasts, diced (normally I just add these plain but tonight we are trying one of the mccormick grilling marinades – Mojito Lime)
1 onion, diced (You can saute the onion to give it a sweeter flavor before adding it to the slow cooker.)

Directions:
Add everything to the slow cooker. Stir with wooden spoon until evenly combined. Let cook for several hours or until chicken is cooked through. Top with avocado, sour cream, cheese, black olives, tortilla strips, fresh cilantro, chopped green onions or whatever suits your fancy.

I will try to post a picture of this masterpiece at dinner tonight. Enjoy!

October 19th, 2009 by admin

This morning I slipped and fell down our stairs. It was dark, I was holding Atlas, and my slippers are too big. I landed on my butt and slid about 4-5 stairs down to the bottom. Luckily, the midwife seems unconcerned so I am to just watch for any changes in movement or contractions and wait to see her until my appointment on Wednesday. However, the chiropractor can’t wait. I’m pretty sure I tweaked something in my neck. Combine that with the pain and discomfort I’ve already been in and I’m an impatient woman. ::sigh::

October 12th, 2009 by admin

Today is the first day I’ve ever come home from a job and felt like I was glowing. It’s the first time I’ve ever come home and not felt like I was settling or undercutting myself. Today was a good day.

October 7th, 2009 by admin

I had another check-up today. Everything looks great with Sera’s development. She is measuring 36 cm from head to butt, which is normal. According to the midwife, she is supposed to be approximately the same number of cm long as I am weeks along. Her heartbeat is right where it should be. Everything is looking great! Personally, I wouldn’t be surprised if she decided to come a couple of days early, but it would be awfully cool for her to have 11-10-09 as her birthdate. I also filled out all the pre-registration paperwork at the hospital this week. One less thing to worry about. Now,to buy some diapers…

October 3rd, 2009 by admin

Here is a 35-week photo update for mommy’s bump.

Also, I added some pictures of Sera’s mobile and jewelry box, and some of the puppies in the backyard.