Preston is army crawling, getting on hands and knees and rocking. He pulls up like it’s going out of style and starting to cruise.
He loves to laugh and smile. He is usually a pretty easy crowd. He is very attached to me right now, but also loves his dad.
He is eating tiny soft finger foods and loves his bone broth. He sleeps the first few hours of the night in his crib, then makes his way into our bed.
I always want to remember the way he reaches for me when being held by others, the instant relief he exhibits in my arms. His tininess as he sleeps next to me at night. The way he tries to make me laugh while nursing. The way he sticks his hand in my mouth. The way he figured out how to stick out his tongue and experiments with that.
He loved his first Thanksgiving. We went to Oma and Opa’s in Houston, and he sat at the table with us and had his chicken and sweet potatoes.
He also met Santa for the first time at the Galleria on Black Friday.
My heart physically aches with love for him.
I am so into podcasts right now. They make for excellent hands free entertainment during the day while baby rearing. Here are my top 8:
1. Happy Hour with Jamie Ivey
2. For the Love with Jen Hatmaker
3. The Daily
4. The Simple Show
5. Sorta Awesome
6. That Sounds Fun with Annie F. Downs
7. What Should I Read Next with Anne Bogel
8. Shalom in the City
On my list to try:
2. The Longest Shortest Time
I don't find the Apple Podcast App to be very friendly for the way that I interact with podcasts, so I am using the Overcast app.
Hatch Chile season is upon us. Central Market transforms into a Hatch Wonderland this time of year.
Speaking of Central Market, we had dinner on the patio last night and a great band was playing, The Austin Steamers. Kids and adults were pulling out their best moves to dance to this group. It was perfect summer evening.
Anyway, Hatch Chiles. I used them to make a pretty decent sauce to serve with roasted chicken last week.
1.5 tbsp olive oil
3 garlic cloves
1 tbsp all purpose flour
1 cup chopped roasted mild green chiles
1 cup chicken broth
salt to taste
2 chicken breasts
1. Cook onions in oil until tender (about 5-6 minutes)
2. Add garlic and cook 1-2 minutes; stir in flour and cook 1-2 minutes
3. Add chiles, then whisk in the broth and salt
4. Bring the sauce to a boil and then reduce heat and simmer about 15 minutes
Meanwhile, I was cooking the chicken breasts in the oven. I used the cast iron skillet, heated 1 tbsp of grape seed oil in a 450 degree F oven, roasted the chicken on 1 side for 8 minutes, flipped it to the other for 8 minutes. Make sure it is 165 degrees F, and you are finished.
I served this with my favorite squash recipe:
I slice 2 yellow squash, put them in olive oil on the burner on medium-high heat for 12 minutes. Salt and pepper, then add sun-dried tomatoes. If I am feeling really crazy and have it on hand, sometimes I do sprinkle of goat cheese as well.
This was a quick, healthy, and easy dinner.
1 tablespoon grape seed oil
2 Mahi Mahi fillets
1 cup of almonds
1 egg white
Salt and pepper
1. Preheat over to 450F
2. Place grape seed oil in cast iron skillet
3. Put cast iron skillet in over to heat up while fish is being prepared
4. Process almonds in food processor or blender
5. Salt and pepper fish
6. Whisk egg whites
7. Coat fish in salt and pepper
8. Dip fish in egg whites
9. Drag fish through almonds
10. Place in skillet that has been heated in the oven
11. Roast at 450 F for 10-12 minutes.
Voila! You could get much more creative with seasonings, but it was great with just salt and pepper!
I had mine with roasted cauliflower. Cauliflower + EVOO + salt, pepper, garlic, roast in the oven at 450F for 20 minutes or so.
I am seriously not good at this photo stuff, but here is a visual anyway