2.19.2009
golf
we took the girls golfing last week...they loved it and did really good for their first time. I think Billy is going to start training Lilliah to be the next Michelle Wie. she might need a little work on her grip though!
tattoo
here is my pretty little 20 buck tattoo, i love it! three hearts for my three girls! of course Aidah needed one too!
2.07.2009
1.17.2009
baby's firsts
baby's first blanky! (thanks Meg we love it!)
Baby's frist hike....she's not in the picture but she was there in her sling (thanks kate!)
Baby's first captured smile....so sweet!
and Baby's first Rockstar.....her daddy is so proud!
babys first rockstar.....they grow up so fast!
Baby's frist hike....she's not in the picture but she was there in her sling (thanks kate!)
Baby's first captured smile....so sweet!
and Baby's first Rockstar.....her daddy is so proud!
babys first rockstar.....they grow up so fast!
1.05.2009
yummy chicken soup!
I tried my hand at creamy chicken and rice soup yesterday....and it was yummy! here is the adapted recipe....
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup carrots
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 1/2 cups water
1 cup margarine
3/4 cup all-purpose flour
3 cups chopped, cooked chicken meat (i just baked 4 boneless skinless chicken breats with olive oil, salt and pepper)
6 cups milk, divided
salt and pepper to taste
DIRECTIONS
In a large pot over high heat, combine the celery, onions, and carrots with a bit of olive oil and cook for about 5 min. Add rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes (it took about 45 min) or until the rice has absorbed most of the liquid. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
i had to add all the milk plus extra broth so next time i'll us half the flour and margerine. But it is delicious! and so nice for a cold day...like today
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup carrots
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 1/2 cups water
1 cup margarine
3/4 cup all-purpose flour
3 cups chopped, cooked chicken meat (i just baked 4 boneless skinless chicken breats with olive oil, salt and pepper)
6 cups milk, divided
salt and pepper to taste
DIRECTIONS
In a large pot over high heat, combine the celery, onions, and carrots with a bit of olive oil and cook for about 5 min. Add rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes (it took about 45 min) or until the rice has absorbed most of the liquid. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
i had to add all the milk plus extra broth so next time i'll us half the flour and margerine. But it is delicious! and so nice for a cold day...like today
12.20.2008
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