Today I got up early with Babyface, worked out on the treadmill, took Babyface to our hippie parenting class, bundled him up like the kid in A Christmas Story so he could play outside in the cold and rain (those hippies mean it when they say the kids play outside regardless of weather), realized I forgot my umbrella so I got soaked, started listening to Little House on the Prairie in the car, came home and did some Saturday chores, wished for spring, started to go through files then laid down instead, played with Babyface and did his whole evening routine, watched Netflix with My Heart's Desire, had bean and corn enchiladas for dinner, got a great deal on a subscription to a gossip magazine (my guilty pleasure), and read library books.

Today I am grateful for Babyface sleeping in, technology, a giftcard to Target, that the person who pushed a cart down the escalator was not me, pictures, family, a mild winter, laughs in unexpected places, and pumpkin soup for dinner.

Today I am grateful for perspective, my family, yummy meals I had nothing to do with making, Netflix, that it's been so many years since I quit smoking, and getting a $60 pair of pajamas on sale for $8.

Slow Cooker Pumpkin Soup

This slow cooker pumpkin soup is so easy and really delicious.  It's even a two-step slow cooker recipe, which I don't usually do.

Slow Cooker Pumpkin Soup

Ingredients:

Crushed garlic

Diced onions (of course I use frozen)

1t salt

1t nutmeg

1/2t of pepper

1 big or 2 small cans of pumpkin

1Q chicken broth

1 c water

1/2 cup of half and half

3/4 cup of grated Parmesan cheese

In a large pan, saute the garlic and onions in a little olive oil until fragrant.  Add the pumpkin, spices, chicken broth, and water.  Bring to a boil.  After it boils, transfer to the slow cooker.  Cook on low for 6-8 hours or on high for 3-4.  Five minutes before serving, stir in the half and half and Parmesan cheese.  It's great with a grilled cheese or as an appetizer if you are feeling fancy.  My Heart's Desire likes it, I love it.

Slow Cooker Pumpkin Soup with Grilled Cheese

January Update and February Goal

January came and went, with plenty of X's marking the calendar for my workouts.  I worked out 27 times in 31 days. One day I was too sick (hence the S) and the other three days I just didn't.  So I didn't meet my January goal perfectly but I certainly was consistent!   I noticed that I felt better physically and slept better.  There is satisfaction in seeing those rows of X's and marking off every one.  I also noticed the pattern, that Saturdays and Sundays are the hardest days for me to lace up my new sneakers.  It motivated me to make it easier for myself on those days by having my workout clothes ready to go and a trashy magazine to read as a reward.  

My goal for February is going to continue with the don't break the chain technique.  What I'm focusing on is prayer.  I mean to pray, I like to pray, I know prayer is important, but that doesn't always translate into me actually praying.  My February goal is to pray every day.  It can be informal, I just need to do it. 

Babyface's Kitchen

Mrs. Claus brought this terrific play kitchen for Babyface for Christmas.  And when I say Mrs. Claus, in this case I mean my wonderful former coworker Charlotte.  She found this on the curb on the way to the grocery store one fall weekend and picked it up and delivered it to me.

The kitchen needed a little TLC, was missing some hinges and the microwave had to be re-connected to the freezer, which required a trip to the hardware store for My Heart's Desire.  Then I cleaned it top to bottom.

I also saved empty food containers so that Babyface would have some play foodstuffs to put on the shelves.  The yellow Tupperware container and small pan on the stove are toys from My Heart's Desire's childhood.  Babyface loves to open and close the doors and take the sink out and put it back.

Crustless Asparagus Goat Cheese Quiche

This crustless Asparagus Goat Cheese Quiche is a great healthy breakfast or brunch.  It's also great to bake on Monday and eat all week.

Ingredients:
3 cups of Egg Beaters
1/2 cup 1% milk
1/2 cup of reduced fat mozzarella
1 bag of asparagus
4 oz crumbled goat cheese
Chopped onion
Salt and pepper

Steam a bag of asparagus, drain, and chop.  Combine all ingredients in a large bowl and stir.  Pour into a greased casserole pan and bake at 350 degrees for 30 minutes or until the mixture isn't wobbly anymore.

I've also made this as individual quiches and they turned out great.  Just spray a muffin tin generously with cooking spray (do not use liners) and fill about halfway full.  Let cool on a baking rack.  They freeze well.