Hi there! Sorry I’ve been so MIA this week. I’ve had a busy time inside this brain of mine lately, and found myself kind of whirling around with ideas. That kept me quite occupied. There are some changes on the horizon, in a good way, that I believe will be awesome for my business and for my happiness. I’m excited. The serious part though, is in the execution. Time to buckle down and do some hardcore executin’! 🙂
Anyway, my little monster is almost a year old, and that got me to thinking about things we do now that are entirely different than how we used to do them, you know, Pre Baby. Popular terms and activities now how totally different definitions. For example:
– Sleeping in. This one used to mean Hubs and I…sleeping in. Like, sleeping, together, in bed, into double digits. It happened every. single. weekend. Now it means, one of us takes the high road and gets up with Eli, while the other tries to convince themselves that they are truly sleeping in, even though it’s 8am and the mind is already running a hundred miles an hour and wondering ridiculous things like – is my SO making the right amount for the morning bottle? Did he poo poo yet? Awesome!
– Dinner and a movie. Pretty self explanatory. Pretty standard Friday night stuff. Now turned into Dinner OR a movie. Because either a) the baby sitter won’t stay for the time needed to watch a movie AND eat dinner or b) we can’t stay awake for both.
– Romantic gestures. Flowers, hand holding, deep conversation, a fancy meal. Forget that crap. A romantic gesture is Hubs volunteering the clean all the bottles before bedtime. I’m all mushy just thinking about it.
It’s safe to say though, that I wouldn’t trade any of these new definitions for anything in the world. Being Eli’s mommy is the best. It just means working a little harder at keeping your relationship fresh. Thinking outside the box. I’ll let you know when I think of something better than cleaning the bottles.
Anyway, in the spirit of Fall (THE BEST) and motherhood(also THE BEST), I bring you this delicious libation, courtesy of bourbon (really THE BEST).
Spiced Pear Martini
Makes 2 martinis
4 oz fresh pear juice with ginger*
1 oz full fat coconut milk
2 oz Bourbon
*I highly suggest juicing 1 large, very ripe pear along with a 1 inch knob of ginger, to get your juice. It’s better for you and infinitely more delicious. However, if you do not have a juicer you could a) blend a pear with your ginger(peeled) and then strain it to get out the pulpy bits b) purchase 100% pear juice and grate your ginger into it with a microplane.
Fill a martini shaker with ice, and then pour all the ingredients into it. Add a dash or two of the allspice. Shake vigorously. Strain into two martini glasses and garnish with another little sprinkle of allspice. Yum!
Enjoy your weekend!
Sorry for the MIA status this weekend! We ran hard.
I’m going to jump on the Autumn bandwagon and just tell you that I’m swooooning over the weather these days. It’s finally got that wonderful little nip to the air, it’s sunny, blue skies… Ahh.
Perfect weather for Fall sweaters…
And pumpkin in everything.
This is pumpkin pie in a bowl, and it is delicious.
Pumpkin Pie in a Bowl
- 1 tbsp canned pumpkin
- 1/4 cup coconut milk
- 1 tsp nut butter (I used cashew)
- 1 tbsp sweetener of your choice (or not, if you’re Whole30’ing it like me. I would suggest using brown sugar, coconut sugar, or sucanat for this. But maple syrup would work too!)
- Cacao nibs (optional)
- Dash pumpkin spice
Combine all ingredients in a bowl. Stir until it’s creamy and pudding-like and delicious. Garnish with cacao nibs. Eat.
I hope you all have a great week! I’ll be back soon. For now, I’ve got to get this little guy ready for his doctor’s appointment!
He loves his daddy 🙂
So, as you know, I’m doing this Whole30 Challenge. That means no sugar. It turns out that everything in the entire world has added sugar in it, including most hot sauces and spice mixes. I’m also not eating soy. So the 25% of spices and sauces that don’t have sugar, definitely have soy. It’s irritating.
However, I was so pleased to discover red and green curry paste at the market the other day, and even more pleased to find that they included no soy OR sugar. Say WHAT? Yes.
It looks like this. Comes in green and red. Yum.
So, in the spirit of Fall, which is my favorite of all seasons, I bring you this delicious, healthy, Whole30 approved soup. Enjoy!
Thai Roasted Acorn Squash Soup
Makes 1 large portion, or 1 Mommy portion and 1 baby portion
- 1 Acorn Squash
- 1/2 cup full fat coconut milk
- 1/2 cup water (or more for desired consistency)
- 1 tbsp Red Curry paste
- Salt to taste – I used a Alder Smoked Sea salt, which was fabulous. This is a good recipe to test out a fancy salt with
Cut your squash in half, scoop out the seeds, put on a cookie sheet and roast for about 40 minutes in a 350 degree oven. No need to overcook. A fork should pierce the flesh easily.
After roasting, carefully scoop out the flesh. The skin will tear easily, so just do your best.
Pop the flesh in your blender.
Add coconut milk
Whir whir whir
Process until it has a velvety texture. You can add more water or coconut milk to get your desired consistency. I like my soup a little thick – you may like yours thinner. That’s ok!
In a pot, pour your puree and add your dollop of red curry paste. You’ll notice I measure using a baby spoon and call that a tablespoon. I’m sorry. At least I took pictures?
Turn heat up to medium, and incorporate the paste. Taste. Want more paste? Add more paste!
At this point, decide if you need more liquid as well. It’s up to you.
Heat it up to desired “hotness”!
Add your salt to taste.
I garnished mine with sliced avocado.
Babies love this. Or, at least my baby does.
You could pretty much use any squash!
I hope you enjoy it.