Recipe #6

First, I want to share this picture:


And then share this tidbit:
The fact that I made it out of this situation alive, is amazing.

Ok, I might be a little over-dramatic here, but not by much.

I have NEVER cooked a meal that required a pot or pan on every stove burner available ~ and it was an absolutely frightening experience. I was completely out of my element. By the time Dan got home from work I was a mess, and I probably won't do this again... anytime soon, anyway.

So here goes, out of the trusty Better Homes & Gardens cookbook:


Shrimp in Garlic Butter
1lb fresh or frozen medium shrimp in shells
2 Tbls butter or margarine
3 cloves garlic, minced
2 Tbls snipped fresh parsley
1 Tbl dry sherry*

1. Thaw shrimp, if frozen. Peel and de-vein shrimp.** Rinse shrimp; pat dry with paper towels.
2. In a large skillet heat butter or margarine over medium-high heat. Add shrimp and garlic. Cook, stirring frequently, for 1 to 3 minutes or till shrimp turn pink. Stir in parsley and sherry.

*I don't really know what sherry is (a cooking wine?), but I didn't have any - so I improvised (woah) and used a few splashes of white wine vinegar... turned out pretty darn yummy!
**There is no sane reason, that I know of, to buy shrimp that has shells and veins. For goodness sakes, let someone else do this for you!!!!


The meal was yummy. I made the Fettuccine Alfredo that I tried a few weeks ago, and some steamed broccoli & cauliflower - but like I said, I was in way over my head. Four pots and pans, and three kids to maintain was a little much. Plus, I never time things right - the shrimp was done far too early, and I always start veggies too late. But when I mixed the shrimp in with the noodles, it warmed them up nicely.

The other thing I'd do differently was to cut the tails off before I cooked the shrimp - for no other reason than it was just more work to do when I had hungry children crying for dinner. The girls absolutely loved the shrimp! It hardly had time to settle on the high chair before they gobbled it up!

a little something special

I debated.

About whether or not to call attention on my blog that I turned THIRTY today.

I decided.

And you are now reading my decision.

I asked for the day off.

My 3 little bosses said no.
After all, who would feed them, and change their diapers?



Speaking of days off, I explained to my husband last night that since moving to Iowa when I was 12, it has almost always snowed on my birthday. I think the first three years it snowed bad enough that school was canceled. And I was disappointed.

My husband asked why on earth I was disappointed about school being canceled... nerd.

Well, I've always loved making treats and sharing them, and having everyone say "Happy Birthday!" And it's just not as special when it isn't on your birthday...

I've always thought birthdays are special.
Except mine.
Now.
Since having kids.

Now it's their birthday that's special.

Possibly why I am so excited that in one week my girls are turning ONE!

Anyway, back to me.

I made treats. Rice Krispy treats.

With Evan.
He helped cut them out in heart shapes.



And my Dad sent me flowers.

Which made me cry.
Like a baby, not a 30-year-old woman.


A little later in the morning I received flowers from "the kids."

Which also made me cry.
But less like a baby, and more like a proud wife & momma.



And later tonight we are going out to dinner.

Pizza.
My favorite.

So, really, today is still special.

Just special for different reasons.

Practice makes...

...you a little better!

The Fight for Sprite

I think we all know by now that pop (soda for non-Mid-westerners) isn't good for you.

But I'm not going to talk today about the calories, the sugar, or the caffeine.

I am going to take a different stance on the subject.

The fact there is one of me, and two of them.


And I only drink one pop at a time.


So when they want to play with the bottle.


That presents a problem.


Because there's only one bottle.


And two of them.


Now, you might ask, why did I let them fight?


Well, because it's kind of cute when they fight (and I do realize the older they get, the less cute it will be).

And because I am not going to get in between every fight they have the rest of their lives.


Because there will be many.


And they will get over it.


Eventually.


*On a side note - Brynn was especially fussy this particular incident because she was starting to get her first ear infection... :(

Got hair?

Loads of fun...

...and I'm not talking laundry!




Just one more of the many fun things about having twins...

Recipe #5

I debated.

I decided.

I wasn't sure if I was going to count this as a recipe towards my resolution since (yet again) it didn't come from a cookbook.

Oh well.

It's new.

It counts.

It's my blog.

If you like sweet potatoes, I'm gonna guess that you will LOVE* this:

Sweet Potato Oven Fries (must click to get to the recipe)

These were scrumptious. Can't say much more than that - it's a great side dish!


*Ok, a little nervous about this statement, but I'm just gonna go with it!


Sorry, Mom - I know you only want to see grandkids... I'm working on it! :)

Recipe #4

I finally cracked open a REAL cookbook for dinner last night!



When I initially flipped open the book, I found a few I thought looked good but it was difficult to narrow it down to just one. So I let Dan decide. He told me to start reading off the names, and I started with Appetizers. And this is what he chose:

Chicken Satay with Peanut Dipping Sauce

1/3 cup soy sauce
1/3 cup packed brown sugar
2 tsp lime zest
1/4 cup lime juice
3 garlic cloves, pressed
1-1/2 lbs boneless, skinless chicken breast, cut into 1-in pieces
1/3 cup creamy peanut butter
1 Tbs snipped fresh cilantro

1. Combine soy sauce, brown sugar, lime zest and juice. Press the garlic into soy sauce mixture; mix well. Reserve 1/3 cup soy sauce mixture for Peanut Dipping Sauce. Set aside. Add chicken to remaining soy sauce mixture, cover and marinate in refrigerator 30 minutes.
2. Preheat oven to 400 F. Place chicken with marinade in baking dish. Bake 18-20 minutes or until chicken is no longer pink in center. Meanwhile, prepare Peanut Dipping Sauce by adding peanut butter and cilantro to reserved 1/3 cup soy sauce mixture; whisk until smooth. Serve with chicken.


This was in the appetizer category, but was easily made into a meal by adding some brown rice and asparagus. Quite yummy - and to me, any recipe that has more than two words in the title, sounds complicated. This really wasn't complicated.

The hardest part was probably zesting the lime.

But I would never have known that if I hadn't tried!!

Oh Happy... Day!

I was going to title this post... "Glad it's Wednesday!"

But then, I realized it's actually Thursday!

Is it a bird? Is it a plane? NO, it's Piggy Brynn!

How do the little piggies eat?



Yup, just like that!