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On Our Plates + Belly Laughs

This week we were rewarded with Nora Beth’s first belly laughs. I feel like every single day I wake up it’s like I’ve made it through the night without having my color changed/ticket pulled/apple picked/whatever sort of behavior methodology taking place in classrooms today (HAHAHA WHO AM I KIDDING. Behavior modification doesn’t happen today. LOLOLOL), and as a result, I get to pick a prize from the treasure chest. And that prize is always my jolly, chunky biscuit girl. She’s rolling from her back to her tummy, and sometimes, from her tummy to her back. She squeals and chatters and babbles all day long. She makes 4 months old look really, really good.

Listen, I’m not going to come over here and step up to the lectern (not the podium… you step ONTO a podium and step BEHIND a lectern, people) and preach anything about how to raise your babies or parenthood strategies (for the record, we are very pro-vaccinating, and I have been lucky enough to breastfeed). As long as they are alive and healthy, you’re doing a great job… a truly astounding job. Our ability to keep them alive is a huge feat, whatever method you go about it. We’ve been attending baby storytime at the library, which in addition to exposing Nora Beth to an array of kidlets from our community has exposed me to an array of mominators. We are all damn good at what we do. Babies are not innately jerks, so I’m doing my damnedest to keep the nature/nurture jerkiness out of my kid. Thanks for doing your part.

Here’s what we’ve been eating this week!
IMG_2010Week of April 19th:
Caribbean Mango Pork and Tropical Rice Plates – I LOVED this meal (pictured above). It made a shiz ton of meat, which I used later in the week for a delicious quesadilla. I recommend that you follow suit. So far I haven’t had any letdowns from this blog, so I’m excited to try more. I bought one Boston butt for the week and cut it in half to make this and the adobo pork for increased buck bang.
Fiesta Chicken – Well. It’s been three weeks since this was on the menu, so it was about time.
Filipino Adobo Pork – My nearly sister-in-law is Filipino, and when I told her I was adding this to the menu she told me that it’s traditionally served with raw garlic. Since I’m hoping to make out with my husband again before July, I’m skipping that accoutrement but hope that this meal makes her proud, nonetheless.
Cilantro Lime Chicken Street Tacos – I had forgotten about this recipe but had it flagged as one that I made many moons ago and really loved. It makes a lot, so half of it is going to some friends as a housewarming meal, and the other half will be used to warm our own house alongside a variety of toppings.

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