My charger has finally arrived! I’ve been so happy to finally be able to photograph some of my meals again to show you. Here’s one I made a few months ago, I was so pleased with the flavor that I decided to make it again. I thought the soup could use a little more of the garlic and onion flavor, so I doubled the content that was in the original recipe. I also added half & half to make it a bit more creamy. It’s a mild soup with a lovely flavor. Perfect to serve alongside some garlic toast and a nice salad.

P.S. Sorry that I don’t have any pink cupcakes or heart shaped cookies to share with you on this lovely day. My valentine is off firefighting for the holiday, so I’m putting off celebrating till he returns.:) hopefully you are all enjoying a sweet time with your special someone and eating enough chocolate for all of us! Happy Valentines!

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Confession time. I have never roasted a chicken. I mean, I’ve been around people who have before…maybe even assisted a little, but never really. To be perfectly honest, raw meat really gives me the heebie-jeebies. I don’t think I could ever completely be a vegetarian because I like chicken way too much…I just don’t like touching it. I’ve gotten to the point that I can handle the chicken pretty well as long as it’s already been cleaned and cut into breasts, but the whole chicken.. eeeeeks. I felt like it was about time for me to conquer this fear and go for it, so I did. My mom had a great recipe that she’s had for years for a roast chicken, so after a little tweaking, I think we’ve got a pretty delicious bird. Not only is this very simple (as long as you can get over the raw bird thing) but it’s also extremely economical. There’s a farm close to us where they sell organic free range chickens for $10/per chicken. Clif and I were able to have a great dinner, with lots of chicken leftover for salads and sandwiches for the following couple of days. It makes for a beautiful presentation for company, and looks extra elegant when you serve it with a delicious sauce like Roasted Lemon Rosemary Sauce (recipe coming sooooon, promise).

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There’s nothing like a hearty vegetable stew to comfort us during this chilly season…and I think this one hits the spot. I didn’t worry about peeling my carrots or potatoes, just gave them a good scrub clean and roughly chopped them up. I think this gave my stew a more rustic feel. But…If you are like my sister Lauren and anything resembling a peel gives you the heebie-jeebies, feel free to peel ‘em.

For the past 2 Christmases since Clif and I have been married we’ve stuck around in South Carolina due to Clif’s work schedule, but this year we’ll be heading up North! We’ll stick around here for Christmas-Eve festivities with my fam and then drive up late that night to be in Maryland for Christmas morn. So very excited about seeing how this side of the celebrates, and maybe even having snow for Christmas! Woohooo!

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The past week has been wonderful. Besides having an amazing weekend with friends camping in the mountains, I made some delicious pumpkin chocolate chunk muffins and a veggie sandwich with a garlic and thyme goat cheese spread. Let me tell you….they were both so so good….and I even took some pretty pictures to show you all, BUT… for whatever reason I removed the memory card from my camera and stuck it in my purse and it came in contact with the magnet attached to my wallet. POOF. All pictures are gone! I’m very sad that I won’t be able to share these recipes with you sooner, but I’ll be making them again! In anycase…this may have something to do with my recent lack of posts. :/ sorry!

In my free time I’ve been helping my parents repaint their house, so my kitchen time has been a little lacking lately. But today on our lunch break we threw this together. One dish wonder!

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