| | Every now and then Asher has a nearly sleepless day. I don't understand why this normally sleepy boy has these bouts but it's not very age-appropriate and sometimes, I just don't find it appropriate period. Come on, Asher Basher. I'm trying to blog here.
In Asher's perfect world, his dad or I would talk with him every waking moment. And while I do think his sing-songy voice and laughter deserve a Grammy, I cannot keep my sanity and carry on a conversation with the wee boy for hours like he would like. So, here I am, wanting to converse with adults, but, finding myself only in the company of the goo-goo-gah-gah type, blogging like it's my job. With a disgruntled baby on my lap.
At least his brother is asleep, probably dreaming about a completely attentive mother. That boy was also inappropriate today but in the telling-your-mom-to-go-on-time-out sort of way. But that's another story.
Let's see, what glamorous things do I have to talk about?
Oh yes, new recipes. I actually tried a couple, which is like a bi-annual event for me, kind of like the Victoria Secret semi-annual sale only a lot less hot. Veggie burgers (but not vegetarian lest I lose you 7 readers still remaining...) were a hit. Vegetable lentil soup was a surprising success (almost vegetarian but it's a soup so barely anyone cares anyway). Figured out a standby biscuit recipe and then also tried a fancier dish that was our least favorite by far. Fancy because you had to eat it with a fork. Just kidding. It had parsley in it. Yeah, THAT fancy.
So below I'll share with you the new recipes we (including Dante) liked, because you didn't ask but since I'm so proud of my bi-annual accomplishment, I just get to because this is my blog and I get to make the decisions. There were two becauses in that sentence which is really shameful for a former English teacher. Again, no adults in sight.
We go to Oregon Thursday morning. It's going to be quite a full week but we are greatly looking forward to it. I have suckers, a mini-magna-doodle, and a Dutch Brothers stamp card; we are ready for Travel. We'll get to Portland by plane, Ashland by car, and a state of relaxing hopefully by Friday. It's a mad dash until then and we've been dashing for a while now (this is just a potty break; I'm sure Ryan is doing something important) but the Pacific Northwest is a great place to land to get your breath. And see fifty or so people. :) Many of them adults. They only care about seeing my children, but still.
Before I give you the unwanted recipes, I just want to say that Ryan and I are doing a really cute thing, reading the Hunger Games together, and we're almost done with the third book. So any of those conversations you tried to have with me years ago, when you read them, I'm almost ready to have.
A note on recipes and me: I tend to not follow them, substituting, adding and not measuring. (I didn't rebel in adolescence.) In any case, measurements are approximate, as are the ingredients. ;)
Veggie Meat Burgers
3/4 lb ground beef or turkey
1 sm zucchini grated
2 carrots grated
2 cloves garlic finely chopped
3/4 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 egg
olive oil
Remove some of the moisture from the grated veggies. Mix all the ingredients together and heat a tablespoon or so of oil in a large skillet. Form patties and plop in said skillet. We enjoyed on toasted buns with butter and Tillamook cheddar (what what!). It was nice to have a burger and eat our veggies too.
Biscuits
2 c. bad flour
1/3 c. whole wheat flour
2 heaping tsp. sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 c. butter cut into small pieces
1 heaping T. Greek plain yogurt*
1 c. milk
Stir together first 6 ingredients. Cut in butter until crumb-y and add milk and yogurt quickly with a fork until all moistened. Knead briefly on floured surface and cut out some biscuits. Bake on ungreased sheet at 400 for 12-15 minutes. Should be getting golden brown on top and be poofy like my high school bangs. Okay, not quite that poofy. Makes 10-12, great warm with slab of butter and honey.
*Greek yogurt was introduced to us by my mom. If you don't use it already I recommend it. I add it to tons of stuff, getting a large tub of it (Fage 0%) at Costco for a good price. It's low in calories, no fat, no added sugar and extremely high in protein. I add it to Dante's oatmeal at breakfast, make smoothies w/ only fruit and it and add it to recipes whenever I can. Good way to get healthy protein and calcium.
Vegetable Lentil Soup (not as awful as it sounds)
1 T olive oil
1 sm onion cut into thin strips
1 heaping tsp chopped garlic
1 overflowing c. of dry lentils (suggest french green or red)
6+ large mushrooms cut into chunky pieces
3-4 carrots thinly sliced
3 stalks celery chopped
4 1/2 c. water
1 can chicken or veg. broth
1 heaping tsp. Montreal Steak Seasoning* or just add some salt and pepper
1/4 of a head of napa or red cabbage cut into short, thin strips
Heat oil in pot. Add onion and garlic and when onions tender, add dry lentils. Stir around for a minute. Add everything else except cabbage and bring to a boil. Reduce heat, cover and simmer for 20-30 mins depending on lentil tenderness. Serve sprinkled with cabbage.
*This seasoning gave it a kick so if wary of spiciness, reduce amount or just use salt/pepper.
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