Goodness. I do love my kids.
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While eating dinner, Macie went to touch something close to or on Natalie's plate.
Natalie: MACIE! Don't touch my food with your gluten fingers!
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Natalie: Mom, this is how I talk to Evie in my polite voice...
(her voice gets 2 octaves higher) Hi! Hi Evie! Hiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!
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Me: What did you do at free-choice today?
Natalie: Played Leap Frog. But Mom, they weren't real frogs cause if they were, they would be peein' and jumpin' all OVER the place!
Thanks for the visual.
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While we were laying in bed one morning, Macie bonked her head on the wall.
Macie: Ow. That tickled Mamma!
Me: It did?
Macie: Yea. But Mamma, when I say it tickled, it actually hurt. I just joking when I say that.
Me: Oh. Ok. I'm glad you understand the difference. :)
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A few times this week I have gotten to observe Brian and Evie adore each other. Brian lays on the ground puts her next to him. She lays there and simply stares at him. Most of the time she smiles then every once in a while you will hear a soft coo and she starts to pant, kick and flail her arms wildly. They are so deeply in love with each other. I'm sure I will never see a more beautiful sight than this.
Insert tears. ;)
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Tuesday, September 28, 2010
Tuesday, September 21, 2010
In Their Words Wednesday - a day early
So this is coming on Tuesday because I keep forgetting to post it.
Recently our niece spent the night at our house. Man is she funny!
In the car on the way back from Beth's house:
Hailey: Gina, you drive fast. My mom drives slow.
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While looking at our book shelf in the living room:
Hailey: Wow! You guys have a lot of Jesus books!
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Natalie: Macie, did it hurt when you got your ears pierced?
Macie: No.
Natalie: Did it tickle?
Macie: Yup!
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Me: Natalie, guess who called me on the phone the other day?
Natalie: Who?
Me: Nick Jonas!
Natalie: Fo' Real!?!?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recently our niece spent the night at our house. Man is she funny!
In the car on the way back from Beth's house:
Hailey: Gina, you drive fast. My mom drives slow.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
While looking at our book shelf in the living room:
Hailey: Wow! You guys have a lot of Jesus books!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Natalie: Macie, did it hurt when you got your ears pierced?
Macie: No.
Natalie: Did it tickle?
Macie: Yup!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Me: Natalie, guess who called me on the phone the other day?
Natalie: Who?
Me: Nick Jonas!
Natalie: Fo' Real!?!?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday, September 17, 2010
Peter Piper
So every once in a while I come across a recipe that goes over well with my family. Here is one of them.
I started searching for a recipe when we got a bunch of peppers from some friends. These friends of ours have a garden and have been so kind to share what their garden has produced this season. Tomatoes, jalapeños, banana peppers, green beans, zucchini, squash...seriously, its been awesome. The last time we saw them they gave us a bunch of peppers, so I got inspired. I am not a huge pepper fan but my family is, so I went searching for a stuffed pepper recipe that looked tasty and that was gluten free. After looking at many, I combined a bunch of them and this is what I came up with. Give it a try and see what you think!
Sausage Stuffed Peppers
6 medium red or green bell peppers, cleaned and cored
1/2 lb sausage
1 tablespoon extra virgin olive oil
1/2 medium onion
2-3 cloves of garlic, minced
1 can diced tomatos (I used a roasted garlic and onion)
1 cup uncooked rice
1/4 cup freshly grated parmigiano reggiano
1 tablespoon freshly chopped basil
1 teaspoon freshly chopped oregano
Salt and pepper to taste
4 slices mozzarella cheese (or 2 cups shredded)
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 4-5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
Preheat your oven to 400 degrees. Grease a baking dish and set your cleaned and cored peppers inside of it. Use balls of tinfoil to prop them up if you have trouble making them sit correctly.
Cook rice as directed and put into a large mixing bowl.
In a large pan over medium-high heat, brown the sausage. Drain grease and put browned sausage in the mixing bowl with the rice.
Add the olive oil to the pan, and add the onions, and garlic. Cook over medium-high heat for about 4-5 minutes, until the onions are tender. Add the can of tomatoes and heat through. Pour into bowl with rice and sausage. Add parmigaiano reggiano and herbs and stir to combine. Adjust seasonings to taste with salt and pepper.
Fill the peppers with the sausage-and-rice mixture. Bake in your preheated 350 degree oven for 15-20 minutes, until stuffing is bubbly. Top with mozzarella and return to oven until cheese is melted (you may want to turn on the broiler for this.) Enjoy!
I started searching for a recipe when we got a bunch of peppers from some friends. These friends of ours have a garden and have been so kind to share what their garden has produced this season. Tomatoes, jalapeños, banana peppers, green beans, zucchini, squash...seriously, its been awesome. The last time we saw them they gave us a bunch of peppers, so I got inspired. I am not a huge pepper fan but my family is, so I went searching for a stuffed pepper recipe that looked tasty and that was gluten free. After looking at many, I combined a bunch of them and this is what I came up with. Give it a try and see what you think!
Sausage Stuffed Peppers
6 medium red or green bell peppers, cleaned and cored
1/2 lb sausage
1 tablespoon extra virgin olive oil
1/2 medium onion
2-3 cloves of garlic, minced
1 can diced tomatos (I used a roasted garlic and onion)
1 cup uncooked rice
1/4 cup freshly grated parmigiano reggiano
1 tablespoon freshly chopped basil
1 teaspoon freshly chopped oregano
Salt and pepper to taste
4 slices mozzarella cheese (or 2 cups shredded)
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 4-5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
Preheat your oven to 400 degrees. Grease a baking dish and set your cleaned and cored peppers inside of it. Use balls of tinfoil to prop them up if you have trouble making them sit correctly.
Cook rice as directed and put into a large mixing bowl.
In a large pan over medium-high heat, brown the sausage. Drain grease and put browned sausage in the mixing bowl with the rice.
Add the olive oil to the pan, and add the onions, and garlic. Cook over medium-high heat for about 4-5 minutes, until the onions are tender. Add the can of tomatoes and heat through. Pour into bowl with rice and sausage. Add parmigaiano reggiano and herbs and stir to combine. Adjust seasonings to taste with salt and pepper.
Fill the peppers with the sausage-and-rice mixture. Bake in your preheated 350 degree oven for 15-20 minutes, until stuffing is bubbly. Top with mozzarella and return to oven until cheese is melted (you may want to turn on the broiler for this.) Enjoy!
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