Fast forward to today and we now incorporate artichokes into our dinner veggie repertoire. We tend to use this recipe, since we’re a big fan of the nice finishing flavor grilling gives the artichokes. The recipe’s simple garlic & olive oil base is perfect on it’s own or easily enhanced with your family’s favorite spices. If you’ve ever been too intimidated to cook an artichoke I urge you to try! They’re quite easy, and truly delicious.
My Dearest Emerson,
I decided to try to interview you so I could capture just how cute you are at this age. I’m not even sure this video does you justice. I will love you forever, you silly girl.
If we don’t end up staying in this area long term, I can definitely see ourselves coming back to vacation here. What’s your favorite vacation spot?
PS: Those saggy bottoms kill me! The struggles of dressing a tall, but skinny, 2 year old. The bottoms fall off but the shirt’s too short.
Now that you know all my time saving tricks, let’s get cooking.
- 1.5 cups rice & beans
- 1 cup chopped tomatoes
- 1 small red onion chopped *
- 1 cup frozen sweet corn
- 1/2 cup chopped peppers
- Chicken breast (optional)
- Olive oil
- 3 cups chicken broth/ chicken broth concentrate
- McMormicks Mexican seasoning **
- Chop onion & toss in soup pot with some olive oil and frozen corn. Saute over medium heat.
- While onion cooks- chop tomatoes, peppers, and cilantro. Put chopped ingredients in a soup bowl then you can just rinse the soup bowl to use to eat the soup when you’re done cooking.
- Chop chicken breast into small cubes. The smaller the cube the faster it cooks!
- Add chicken breast into the soup pot with onions and corn, continue sauteing until chicken is almost all the way cooked through
- Add McMormicks seasoning to desired taste. I add a bunch, probably close to a TBSP. I like to make sure it gives a good coating to the chicken, onion and corn mixture.
- When the chicken starts to brown, slowly add in some water and scrape the browned bits off the bottom of the pan. [Replace water with broth if not using a broth concentrate.]
- Add in chicken broth concentrate, stir.
- Throw in peppers, tomatoes, rice & beans and cilantro: bring to a simmer.
- While the soup is simmering, wash the one cutting board and knife, and rinse out any bowls used to corral ingredients.
- Take soup off heat.
- Serve with fresh avocado, a squeeze of lime, and some tortilla chips if you’re feeling fancy.
Pat yourself on the back as you enjoy your delicious soup knowing you only have 1 pot, 1 ladle, and 1 stirring spoon to wash after dinner.
We’re in the depths of moving here at my house. I’m scrambling to comb through every nook and cranny. I’m a whirlwind of sorting: purging left and right. “Sell this, donate that, throw this out.” And on the craziness continues.
The move doesn’t seem real yet, even with all the drastic downsizing. I don’t think it’s really hit me yet that I’m leaving the house I call home. I’m packing up our belonging and with them our memories. This is the house that taught me so much. This is the house that witnessed our successes and our failures. The walls bare witness to our laughs and our tears. This is the house where I became a wife. This is the house I brought my first child back to. This is the house I call my home, and goodbyes are just not my thing. So, until I ninja across your squeaky floors one last time, I’ll just pretend you’re mine forever.
Like this post? Be sure to check out Fall 2016 Capsule Wardrobe!
Both my top and skirt will be making more appearances as they are both included in my summer capsule wardrobe! Make sure you check back in to see exactly what else my summer capsule wardrobe will include.