Crawlin’ Toward Monday–Finally Made It!

Guilt

Two thirds of my kiddos and–worse than that–I have been sick since Friday.  Why do kids get sick on Fridays???

There are three things that saved me this weekend.  First of all; Mike.  Good daddies are the best.  He even took today off of work as I’m still in no shape to take care of anyone, and could probably use a hand taking care of myself…  Yup.  That bad.

Secondly, the fact that I prep food for occasions such as these, we didn’t have to survive on junk for three days.  Whew.

Finally, I read this  HIGH-larious book, Raising the Perfect Child Through Guilt and Manipulation, by Elizabeth Beckwith (photographed here on the very pillow where my poor head was resting most of the weekend.)   Got it from the library and read the whole thing already despite splitting headache-coughing-aches and other fun.

Folks, I laughed out loud repeatedly through the haze of my fever.  That is praise.

The clarity of this photo is representational of the way I’m seeing the world today.  It’s like, “special effects” and I have absolutely no desire to change it.

And now, if you’ll excuse me, I’m going to move from the bed to the sofa.

 

Ahh… Kale. I’m Back, Baby!

refrig soup

Refrigerator Soup.  What the heck is “refrigerator soup?” you ask.  It’s whatever you have left in your refrigerator at the end of your shopping cycle which you then chop up and throw into a pot.  With broth.  And wine. 

As promised post-cookie-bar-hangover, today’s post includes kale.  Kale!  Purge my soul (and arteries) my good friend, dark leafy greens!

This is–hands down–my favorite kind of soup to make, in case you’re wondering.  I love to make refrigerator soup for three reasons:

1. It insures I don’t waste.  Anything that grows out of the ground and a few other items that I found in my fridge are in this here bowl.

2. It’s DE-lish and different every time I make it.  Fun!

3. It’s healthy.  But of course.

It’s hard to record a recipe for food items such as this, but I will share what I did yesterday, K?  If you’re a psycho-measurer or to-the-letter-instruction-manual-follower, you are likely to be annoyed very soon…

Ingredients (as I recall…) 3 tbsp. olive oil, 1/2 onion, 2 cloves garlic, two kinds of cauliflower, broccoli, stems and leaves from both as well, carrots, celery, kale (KALE :)!), leftover brown rice, leftover chicken, chicken broth, 1/4 cup white wine, blob of “better than boulion,” salt and pepper to taste.

Directions: Chop up and simmer everything from the beginning of the list until you arrive at the rice.  Cook down until veggies get a bit softer.  Add everything else and bring to a boil.  Leave at a good bubbling place until veggies are cooked.  Taste and add salt and pepper as needed.

Tips: Quantity on the afore mentioned items…?  Yeah… Uh… How does “whatever you’ve got” sound?  Also, timing on this is also absolutely not key.  I didn’t pay a lick of attention to how long any of this took, I’m sorry to say… I was in domestic mode yesterday, cleaning my floors, folding laundry, dusting, etc, so I just popped by every 20 mins or so to take a gander at what was going on.  But hey, that’s me.

So, you know, with absolutely no details of any kind to follow, this recipe prolly won’t make it into my cookbook someday.  But man did we enjoy it last night.