We’ve been in Palo Alto for a week now, and we’re almost entirely unpacked which means I can finally take a deep breath and attack other areas of my life that have been put on hold for weeks and months over our crazy summer. The amount of shopping I need to do is insane (including things like a couch and something to clean the toilets with, you know silly non-essential extras).
I’m feeling worlds better in my second trimester, but at the end of each day I find myself exhausted. 8pm comes, we work on getting T1 to bed, and by the time I usually would sit down at the computer all I want to do is climb into bed and play Bejeweled. I don’t know that blog posts are going to be as frequent as they were in the past. I do have almost a dozen things I want to write about, including half-marathon training/running, TH’s graduation, my school experience and graduation, my paper on Female Mormon Bloggers, potty training, and how I can meet my neighbors to find some playmates for T1 and mom friends for me.
In the meantime, two favorite pictures from the summer. The first is obviously right after my graduation ceremony. Thanks to Aubrey of Every Little Moment Photography for doing family photos for us after my convocation. She took them, I edited them (and I’ll share the rest soon!).
The second is T1 taking a breather after chasing me around my in-law’s backyard during our last trip to Poland.
One of the things I missed most this summer was my time in the kitchen. During my time at school I was so sick that heating up and eating a frozen burrito was overwhelming, and in Poland my in-laws take care of us all day every day. Now that I’m feeling better I’m combing my Pinterest boards for recipes to try. Here are a few I think you should make as well:
Eggs in Clouds
I thought these were best when the yolks were runny.
Avocado Banana Bread
I did have a little bit of trouble with this bread, but I think that’s because it needed to cook a little bit longer (I left the house and had TH take it out of the oven). It was really moist and the flavor was great!
Curried Coconut Chicken Salad
The chicken mixture keeps well in the fridge for a few days so you can stuff pita bread with the leftovers or continue eating it as a salad.
Summer Vegetable Tian
Mmmmm, this is one I’ll be making over and over until the summer vegetables are gone from the farmer’s market. We ate it with whole wheat noodles mixed with a creamy lemon-dill sauce.
Slow-Cooker Asian Pork With Snow Peas, Red Peppers, and Soba Noodles
I tend to choose recipes that are a bit involved and that don’t reheat well, and this one was neither (hooray!). The pork was incredibly easy to make, the peanuts took seconds to roast, and the noodles and vegetables required little more than a quick boil. For me the best part was enjoying the leftovers for lunch the next day!
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
Oh goodness me, this is the kind of dish I would pay good money for at a restaurant. It took me several hours from creation to dining to cleaning-up but I’m not sure if that’s an indication of anything since I’m notoriously slow in the kitchen (anyone know of a speed cooking class I can take in the Bay Area?). First you start the tomato sauce and let it simmer for just shy of 30 minutes (I would double the amount of tomato sauce and use it for leftovers if I were you). The eggplant slices are breaded and fried, goat cheese is sandwiched between then, and then they are put in the oven long enough for the goat cheese to melt.