Absent

I can't believe I have not posted something in so long. Rylin has been cutting 4 molars, one right after the other for the last three months. Hooray for getting up throughout the night to a screaming toddler. I've been so exhausted and my stomach has been borderline volcanic for some reason lately, so all I want to do when I am home is sit and watch stuff on Hulu. I have no energy today as I seem to be fighting off a cold or something.

But enough excuses!

I have SO many posts to write of delicious recipes and Allison family excursions. I have a whole file of pics I need to upload too.

I just wanted you all to know that I am not gone, just out of commission lately.

He Cooks: Nidia's Brazilian Marinade

Nidia and Tiago are from South Brazil which is a more city area. They are great people and we love to talk 'chop' with them. The other day Nidia made a marinade that ended up being for some chicken wings, but they say that this can be used in rice, with beef, chicken breasts, etc. She makes a three month batch at a time.

However Nidia doesn't speak very good English, so I'm going to have to fine tune the recipe a bit to see if I got it right. So expect some edits. OBVIOUSLY some of the proportions didn't transfer correctly. Right, so as I've gotten it from her:

Ingredients:

1. 2 Bell Peppers Finely Chopped
2. 3/4th cup salt (I think this is more like a teaspoon or tablespoon)
3. 5 cups finely chopped Garlic (Again, not sure about this one)
4. 5 Large Onions
5. Some Cheiro Verde. (Parsley? I think in this case, this means cilantro)

Pictures and results to follow.

I Also Should Have Known...

When I wanted plain Hershey’s chocolate bars (yuck).
When I was nauseated every evening.

When the top of both my boobs started hurting.

When I was thirsty ALL. THE. TIME.

When I wanted the same chicken taco salad for dinner every night.

When the weird dreams prevented me from sleeping well.

Because part of us already did.

YES! I am writing this to announce that we are pregnant and due June 19th!! :D

It feels odd to sit here and compose this knowing I won’t post it for another month. We are waiting to announce it to the world (i.e. Facebook) until we have our first ultrasound on November 12^th.

THANK YOU all for the kind and loving words of friendship and encouragement you have offered. They mean more than you will ever know or than I can ever repay.

In the meantime, stay tuned for more updates on our little bean.

He Cooks: Todd's Taco Salad

I've felt the need for a Taco Salad lately but Jena wasn't up for it until tonight, and hopefully in a way that would help calm her stomach. This is the result and it turned out pretty stinkin good. It has a lot of ingredients, but really you just throw them in and your good.

Time: maybe 20 minutes.
Serves: 2

Ingredients:

Base:

• 2 defrosted Chicken Breasts chopped in about inch pieces
• 1 Packet of Taco Seasonings
• 1 cup frozen Corn
• Garlic Salt, Chili Powder.

Salad

• 1 Bag of Spring or European Mix Lettuce
• 1 Sliced Avocado
• 1 cup Mission tortilla Strips
• 1/2 cup black beans (drained)
• 1/2 chopped tomato

Dressing:

•  1/4 cup Sour Cream
•  1/4 cup Salsa

Directions:

1. Take the chicken breast and saute them in olive oil and 1/4th the packet taco seasoning until there is no more pink.
2. Add the Corn, and dust with some more taco seasoning, some Garlic Salt and Chili Powder.

3. To the side mix the Salsa and Sour Cream into a bowl.
4. Put the Lettuce on the bottom of the bowl or plate you'll be eating from, put the chicken/corn mix on top, followed by beans, chips, dressing, and avocado.

Eat!