It's been 163 days since my last post....

Sorry! I do have some pretty good reasons :) This should pretty much get us all up to speed.

We are expecting #3!

Max turned 3!

My sweet Sophia graduated from preschool. :(

We purchased a new home in May and moved. Stay tuned there will be lots of adventures with the new house. Some I've already started.

Me at 20 weeks. Today I am 23 week.

Meet "Tiger" 9 weeks old, who showed up in our back yard and needed a home. He has stolen all of our hearts.

Newest news. We were not going to find out the sex, but during the ultrasound a little someone decided to move and showed us what the are.

I' a BOY!

That should about do it. We have been busy to say the least. I'm looking forward to being back in blog land and sharing with you our new adventures.

Simple Pad Thai

This recipe is for you Tiana. Last night I made Pad Thia for dinner and was asked to share the recipe. Please forgive the bad photo as I used my phone.

PAD THAI

You will need:

 2-3 chicken breast

Julienne cut carrots

Broccoli florets

Udon noodles

Sliced limes and chopped peanuts (if you would like)

SAUCE:
1 1/2 c. chicken broth
5 Tbsp. creamy peanut butter
1 tsp. crushed red pepper -- more or less depending on how hot you like it
3 Tbsp. honey
5 Tbsp. soy sauce
3 Tbsp. fresh minced ginger or 1 Tbsp. dried ginger
4 cloves garlic, pressed or minced

Start a stock pot of water for the noodles, bring to a boil. In a large skillet, saute the chicken in olive oil and season with salt & pepper. While chicken is cooking, you can make the peanut sauce. Combine all of the ingredients  in a small saucepan over medium-low heat until sauce becomes smooth.

 After the chicken is finished remove from the heat and slice in to strips. Re-oil the skillet and lightly saute the vegetables (I like mine to still have a crunch).  While the vegetables saute add the noodles to the boiling water, they only take about 4-5 minutes to cook.  

Drain the noodles and add to a large serving bowl.  Next add the sauted vegetables and then the chicken strips.  Pour the sauce over the whole dish and garnish with peanuts and limes (if you would like).

DIY Snowflake Hurricanes

                                                                                

I got my Martha on today!  We are off all week due to Thanksgiving, so I'm enjoying some free time to scratch the surfface on my craft list.


I came upon this project in the Martha Stewart 2011 Holiday Handbook. She did a beautiful winter wonderlad sceen, but I wanted something a little more simple.

Here is what you will need.

glue with a fine point

glass hurricans

templet of desired design

tape and glitter

Cut out your template and tape to the inside of the glass.

Next trace with gule and sprinke on the glitter liberally.

Move the templet around and make as many snowflakes as you would like. I did three, but you could go the whole way around.

Continue on with the others. After all three are done, they will need to sit and dry for a few hours.

As you can see there are a few spots where the glue lines were not so clean. Here is a tip: If you let it dry all the way you can just use an x-acto knife or a sharp thin edge to gently clean it up.

Dust off the remaing glitter and your done. I LOVE the way they came out!

Three Simple and Free Place Card Ideas for Thanksgiving

I rounded up some items from around the house and outside to come up with three simple and free place card holders for the up and coming holidays.

The first is one of my favorites. They can be used for wine tastings, dinner parties or Thanksgiving dinner. Easy as saving a few corks for the bottles.

Cute little pine cones. Give a nice earthy feel to the table.

Nothing says fall like apples! I gathered a few colorful leaves and wrote the names on them in

gold pen. 

Oven Pancake

This is a great one for those of you who like breakfast for dinner. It's called Oven Pancake. It's simple, fast, and super addicting! I use strawberries tonight, but it is great with raspberries and blue berries too.

Oven Pancake

¼ cup raspberries
¼ cup blueberries
3 tbls. Butter
3 eggs
½ cup milk
½ cup flour
¼ tsp. salt
½ tbls. Vanilla (optional)

Pre-heat oven to 400 degrees

Melt butter in a glass 9 in. pan round or square. In a medium mixing bowl combined eggs, milk, flour, salt and vanilla. Whisk together till smooth. Pour in pan with melted butter and add fruit of your choice. I love mine with fresh raspberries and blueberries.

Bake for 20 min.

Cut and serve with a little maple syrup and enjoy!