I’ve recently found that I am a million times more productive if I leave the house to do things. For example: I have a long, long list of thank you notes to write for all of the lovely gifts we received at our baby shower, and somehow I can’t make myself sit down at my desk long enough to just write them. For me, the same thing happens with blogging. I have a list of recipes and lots of photos just waiting to be published, but nope. It just hasn’t happened. Does this happen to you? What is it about sitting yourself down at a coffee shop that makes you work harder? Maybe it’s the people around that are watching…making sure you’re doing what you should be. In any case. Here I am…and guess what? My notes are written and you’re reading a shiny new blog post. Yipee! Thanks to all the encouragement of perfect strangers sitting around me.

On a side note: I’m full term today, so this baby can safely come any day now. Let’s all say a prayer and hope really hard she comes sooner rather than later. Let me know if you have any tips on making that happen.:)

Here’s a yummy new way I’ve used up my zucchini! The nice thing about this soup is that you can enjoy it hot or cold. Personally, I like my soup hot…but I hear it’s really refreshing chilled as well. However, I’m thinking the cheese would be omitted in that case.

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We’ve recently started receiving our local CSA boxes, and it’s been like Christmas every Thursday when a new one comes in. You never know what kind of delicious veggies and herbs are inside this week’s box! One thing we’ve consistently received weekly has been kale. I’ve talked about my kale-love here before, but I’ve been trying to get a little more creative with preparing it because of the shear mass I have to go through. Here’s a new recipe I’ve recently tried out. Clif and I loved the creamy roasted garbanzo’s and loads of garlic mixed with the sauteed greens. We enjoyed this as a main course for dinner tonight, but I also think it would be deeeelish as a side or smothered on a crusty bread. Yum!

Things have been going well on the baby-front. She still has a little over a month to go until her estimated appearance date, and we’ve been having fun finishing up her room and shopping for cuteness. I’m continually getting bigger….and the weather is only getting warmer. Which isn’t making for the best combination, but I think I will make it a little longer with the help of A/C and large quantities of water. Speaking of, I’m headed to the lake now!

Do you have a favorite go-to recipe using kale? I’d love to hear!

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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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My husband Clif doesn’t dislike much as far as food goes, but brussels sprouts are one of those things that he pretty much loathes. I on the other hand, don’t mind them much at all. I mean, I wouldn’t say I’m in love with them…but they’re alright. I’ve tried making brussels many, many ways… sauteed, boiled, steamed with all kinds of seasonings, marinades and dips but nothing has seemed to change his mind. Until yesterday. Upon spotting this recipe I had high hopes for winning Clif over with the maple-bacony goodness…and boy.. I was right on. So even though Clif won’t use the word “love” when associated with brussels sprouts, I totally know he is. He’s in love. As am I. Delicious.

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I spotted these gorgeous purple carrots at Whole Foods last week and was so excited to make something with them! I love that this dish was able to showcase their beautiful color alongside the orange carrots (tossed with some cute tiny yukons for good measure). They came out very tender and sweet. Absolutely divine. I may or may not have made these 3 times this week. Maybe it was a mind game…but I’m almost convinced the purple carrots tasted better.

These are definitely going on my list alongside Butternut Squash with Sage for great Thanksgiving side dish ideas!

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