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June 10, 2011

baby and me at 27 weeks

Hi everyone (um, anyone?!)!

I have been away far too long! I received an email yesterday from a very sweet and concerned blog friend, Ilke from Ilke’s Kitchen,  wondering if things were all okay with me and baby since I hadn’t updated in I remembered the feeling I had when one of the bloggers that I frequented on a regular basis simply disappeared… and I was genuinely concerned something terrible had happened. I wouldn’t want to disappear that way. So here you are, a little life update on me. You know, to ease all of your troubled minds 🙂

Things are going fabulously. I am loving being pregnant and it is honestly the most amazing/strange/creepy feeling in the world to feel the movement of another human being inside your body. I know, right? Baby moves all day long and we chat and say hello to each other. We’re also both growing faster than ever now, and I’m hoping I have enough dresses to pull over my head to survive the summer. No pants for me, thank you very much – it’s gonna be a hot one.

As for food and as for blogging… at the moment they remain very separate entities, when at one time, everything I cooked, ate or read about food became a blog post in my mind. As of late, I’ve become a lot more interested in food and a lot less interested in photographing it, writing about it, and posting it. Partly because I am too busy scarfing it down since I am hungry CONSTANTLY…. and partly because life is moving at light speed right now, and somehow blogging has moved down the scale in terms of what I absolutely must do with my time.

As soon as blogging becomes obligation and not joy, it loses the purpose of why I do what I do (why I did what I did?). I want to absolutely love blogging, which I DID, and when that happens for me again – when I get my “mojo” back – you can be sure to find me here.

As for now, we are literally surviving on freezer meals, soup, sandwiches and tacos it seems. Not too blog worthy, that is for sure. Although this week I did make Chicken Gyros on Greek Pita Bread and Slow Cooker BBQ Pulled Chicken on kaiser buns (can anyone say “carbs”???), and I have to say, they were both so good. Good enough to share with you. I’ll have to make them again, and this time make sure to get a photo… and maybe you’ll find them on here someday! Someday soon, perhaps.

My world is about to be turned upside down in approximately 12 weeks… what this means for blogging, I’m not entirely sure. I hope you check in to find out.

Thanks for your faithful readership and friendship, my fellow bloggers! This isn’t good-bye, just “see you when I see you”. I’ll post as it happens, but I won’t feel obligated to, and I don’t expect anyone to stick around waiting for me.

If you do though, I will be happy to have you 🙂

p.s. I do maintain a baby blog if you’re interested… I’m rather infatuated with this little one, and I guess it’s safe to say that that is where my attention has been! Feel free to stop in at: My Little Love for all things baby and me.


delishplan week 66

May 8, 2011

Tulips Make Me Smile

I love spring. It was rather late coming this year on the Canadian Prairies, but now that it’s here, I am fully believing there will be no more snow on the ground until AT LEAST the end of September. One can hope. (I’m dead serious btw… living in Alberta, one should never be shocked to open their curtains one morning to three feet of snow on the ground, no matter what month it is. Even July is fair game. Okay, well, maybe not July, but May for sure. And at any moment during the month of September. Any moment. It’s coming for you). Anyhoo, this Mother’s Day Sunday was a glorious one, with rays of warmth from the beautiful sunshine and white puffy clouds in the sky. I missed most of the afternoon by having the most delightful nap. Perfection.

It’s Mother’s Day weekend (I basically spread most holidays/celebrations involving myself into weekend – or better yet, monthly – affairs), and this was a special one for me since our little bebe cakes is 23 weeks old growing inside of me. Although I’m not technically a mother yet, my husband made it a very special weekend, including bringing coffee to me in bed, an afternoon of shopping at all my favourite stores (Babies R Us, Chapters, and Walmart, who am I??), a treat from Starbucks, and we chose, bought, shoved and squeezed into the car, and, finally, returned a glider for the nursery (it was defective, grrr). We had a movie night, and watched “The King’s Speech” (um, loved it) and ate leftover pizza which I just CRAVE cold (one of my best moments in pregnancy so far was when Kevin had a late meeting and he brought me home leftover cold Ham and Pineapple pizza – pizza I would NEVER choose on my own – and I scarfed it down at around 10 pm at night. It was oh.SO.Good). He also took me out for lunch today. I have decided I rather like Mother’s Day (weekend)!

I am also beyond blessed to have two amazing mother’s in my life, my own Mom and my Mother-In-Law. They are amazing women, and I only wish I could spend more time with them. I am so thankful for them both.

Let’s get to this week’s meal plan, shall we?

Monday: Meatballs, Rice and something Green. I have been just CRAVING fresh fruits and veggies lately, so I’ll likely eat about 2.5 meatballs and a giant leafy salad.

Tuesday: Coconut Chicken with Apricot Sauce – click for recipe. (SIDE NOTE: Have you discovered Pinterest yet? Oh, my. I am obsessed. It’s basically like a massive virtual bookmarking site, that I “pin” any image I see on the internet that I want to remember, and categorize it, and it references me back to the original site the image came from. No more bookmarking things to my desktop! I have a meal planning category so anytime I see something I want to try, I “pin” it. I have also discovered some amazing blogs through it, including the blog that this recipe comes from. I have also become quite infatuated with home decor, and I am totally inspired to become a DIY lady, beyond construction paper and the glue gun. Love. Check it out).

Wednesday: BBQ Ranch Chicken Burgers w/ Bacon and Mozza Cheese – hello Lover.

Thursday: We our having our last Bible Study of the year at our house, and we’re providing snacks, so I’ll make something light for din-din, so that we can eat delightful appys all evening.

Friday: I’m out for the evening with girlfriends, and Kevin is at an all-day staff meeting, so we’re doing our own thing for dinner!

I hope you all had a special day/weekend as well, celebrating your own mothers, as well as being A LOT spoiled if you are a mother (or mother-to-be!).

What are you making for dinner this week?

Love, K.

23 weeks

23 weeks - growing, growing, growing

technical difficulties?!

May 4, 2011

Hey ya’ll. I just wanted to say that something is totally weird with my settings, and I am unable to comment on any wordpress blogs as of late. I’ve tried with both my PC and my brand spankin’ new MacBook Pro (swoon), and I can’t figure it out. I am able to comment on my own blog, but not yours. I don’t get it – it’s just weird. So just know that I’m working on it 🙂

If you have any suggestions, do tell.

There have been some pretty delicious looking recipes out there lately!!!

Much love.

delishplan week “end” 64 & week 65

April 29, 2011
First and foremost, here’s the baby bump at 21 weeks:

21 weeks

Sigh. Pregnancy is the best. I just love it. I simply can’t wait to meet our little one.

Anyway, I’m being a little bit unconventional and posting a meal plan for the rest of week 64 (this week…end), and preparing in advance for next week (week 65). I have an extra challenge for the weekend in that Mr. Picky-Husband’s brother is visiting, and although not picky, he can’t eat cheese. It’s funny because I definitely don’t cook with cheese every night, but the SECOND I started looking for new recipes that don’t call for cheese (the best part of any meal I do have to say), there is absolutely nothing. Well, I’m used to a dinner challenge anyway, so what’s another ingredient to place on the black list (along with tomato anything, fruit flavored anything – yes that means no apricot glazed bbq chicken breasts, be still my beating heart – or basically anything with FLAVOR). 

I’m hosting a girls get together on Saturday night for my friend, C, who had a sweet baby girl just over 3 weeks ago. She is adament about not having an official baby shower (as this is her 2nd child), but I wanted to do a little something to honor her and baby Addison Dawn (CUTE!). And there may or may not be just one or two little shower games. I can’t resist, as cheesy as they are! Possibly the most exciting part of any baby “get together” is the food (well, besides the gifts, I mean, the company). I’ve asked friends to bring a plate of something light and fresh, whatever that means… they can interpret it however they want. I am making a Rocky Road No-Bake Cheesecake, which will look impressive (hopefully) but should only take me about 20 minutes to prepare. Hello. Perfection.

So let’s get to it, shall we?

Friday (tonight): We’re planning on meeting at West Edmonton Mall tonight (I’m dying to check out Zara’s Maternity section), but should be home for supper. Kevin’s mom packed a casserole in Kev’s brother’s suitcase (too funny), which was still frozen when he arrived last night. It’s been thawing overnight, and we’ll pop it in the oven for dinner tonight. I honestly didn’t even look to see what it was, and frankly, I don’t care – dinner’s ready!

Saturday: Sweet & Sour Meatballs over brown rice and steamed veggies

Sunday: BBQ Italian Chicken breasts with roasted baby potatoes & corn on the cob. I love a good Sunday lunch after church. Mmmm. Hungry.

Monday: Chicken Enchilladas (still on a salsa/sour cream kick… the baby can’t get enough). This works because I’ll bbq extra chicken the day before, and I can easily just add cheese on only half of the enchilladas. No prob bob. Plus my BIL leaves this evening, so it’s my last night to worry about no cheese. That wasn’t so hard.

Tuesday: Kev is away for the evening, and there’s no way I’m making a big dinner for me. I’ll make Couscous Stuffed Tomatoes… such a treat for me! Click on the link for the recipe.

Couscous Stuffed Tomatoes

Wednesday: hmm, I’m losing steam. Let’s call this breakfast for dinner night, and make eggs or waffles! Easy!

Thursday: I won’t be cooking because I have a massage booked right after work, and then we’re out for the evening. So it’s fend for yourself night! Love it.

Friday: One of our frozen Big Cook meals. Have I mentioned these are a life saver? Time well spent!

Coconut Fudge Bars

April 27, 2011

Coconut Fudge Bars

Sometimes this is all you need in life to make everything better.
I needed a quick and simple dessert for a Good Friday lunch with friends, and these fudge bars were the perfect solution. They are no-bake and took no time at all to put together and throw in the fridge for a few hours. They are completely preggo-friendly (i.e. lazy girl cooking/baking… but also that they don’t contain any deli meat, bean sprouts, unpasterized cheeses – I miss you goat cheese – or any of the other millions of things I’m not supposed to be eating right now. Pssshhhaw).
You certainly don’t have to be 5 months pregnant to enjoy making a family friendly dessert, so here you all go! And I full on copy and pasted here, so even my blog is preggo-friendly (again, talking about the lazy factor).
Coconut Fudge Bars
from Kraft Canada
1 cup butter, divided
2-1/2 cups Honey Maid Graham Crumbs
1 cup sugar
2/3 cup evaporated milk
1 pkg. (250 g) Jet-Puffed Miniature Marshmallows
1-1/2 pkg. (8 squares each) Baker’s Semi-Sweet Chocolate, coarsely chopped
1 cup chopped walnuts (I left these out. Yuck).
1 cup flaked coconut, toasted (toast at 350 on a single layered baking pan, stirring every 30 seconds or so, for 2-4 minutes)


LINE 13×9-inch pan with parchment, with ends of parchment extending over sides. Spray with cooking spray. Mix 3/4 cup butter; mix with crumbs. Press onto bottom of pan.

BRING remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm.

I only added the toasted coconut on half the bars to accommodate any coconut haters, but I was surprised to see that the coconut half disappeared first!

delishplan week 63

April 17, 2011

I haven’t had a meal plan in a couple of weeks, and today I’m all excited to plan one! Continuing with my “quick and easy” theme of late, I have a good solid week of meals planned, and it sure does feel good. One of these meals I am actually making this afternoon because two of my girlfriends had babies a couple of weeks ago, and I am bringing dinner to both of them tomorrow evening… so I figured if I’m going to cook one, I may as well cook THREE, one for each of us! It’s Kevin’s favorite, so we’re starting the week off with a bang.

Here’s what we got:

Sunday: In the oven right now is a frozen casserole, Cheesy Beef Hash. Comfort food at it’s finest. Bring it on.

Monday: Layered Chicken Almondine Bake, salad and french bread (we seriously NEVER eat this good on a Monday!!!). Click on title for the recipe.

Tuesday: Leftovers

Wednesday: I need salsa and sour cream in a bad way lately, so I’m thinking Taco Salad or nachos (for Kevy).

Thursday: Creamy Garlic & Herb Shrimp Linguine

Friday: It’s Good Friday, and we have the day off, so I think we’ll play it by ear! There’s always Kevin’s world famous omelettes if all else fails.

Sometimes these meal plans come to me so easily, and this is one of those weeks. I did this in about 8.5 minutes. Let’s hope it inspires you to plan your week as well, and if you do, please share it (so that I can steal it next week perhaps!).


April 14, 2011

What’s this? A midweek post? So exciting!

As you know, I have basically ZERO motivation to cook lately, and things don’t seem to be looking up in this department! However. When your hubby informs you at 11 am that he’s invited company for dinner on a Wednesday night, somehow motivation overdrive kicks in. I spent my lunch hour at the grocery store and somehow managed to put two super yummy, easy peasy, company worthy pizzas, salad and chips on the table by 6 pm. Super-staaaaar (Molly Shannon anyone??? Okay. Maybe not). Perhaps Kevin should tell me every day that he’s invited friends over for dinner. At least then he and I would be eating regular meals!

BBQ Ranch Chicken Pizza

BBQ Ranch Chicken Pizza

Seriously, this is so darn tasty. Kevin and our guests gobbled it right up. In a perfect world, where I wasn’t cooking for Mr. Picky,  pineapple and cilantro would put this over the top. Something to consider for your household!

Crust: Pillsbury Pizza Dough – I had my doubts, but it was awesome.
Sauce: 1/2 cup bbq sauce and 1/2 cup Kraft Three Cheese Ranch dressing, mixed
Toppings: cooked chicken, mushrooms, green peppers, red onions, green onions (added just before serving)
Optional: cilantro and pineapple
Cheese: Kraft Italian 4 Cheese blend
Extras needed: cayenne pepper, salt, pepper

Bake crust according to package directions on a cookie sheet.
Cook chicken pieces in a bit of vegetable oil. I added salt, pepper & a few dashes of cayenne while the chicken was cooking. Cover and set aside.
Mix bbq sauce and ranch dressing. Use a bit of the sauce to toss the chicken with (should just lightly coat the chicken). Spread remaining sauce over baked crust, leaving about a half inch border.
Sprinkle a generous amount of cheese.
Top with whatever toppings suit your fancy.
Bake again, according to package directions.
Sprinkle with green onions and/or cilantro just before serving.

Margherita Pizza

Margherita Pizza

This was the pizza I loved. For whatever reason, I was totally uninterested in the BBQ Ranch Chicken, and opted for this fresh, simple and delicious vegetarian friendly pizza. I loved it. Even Kevin had a bite (he’s a tomato hater) and deemed it “fine” – fine is good people, fine is good.

Crust: Pillsbury Pizza Crust
Sauce: Jarred Pizza Sauce (or make your own)
Cheese: Kraft Italian 4 Cheese blend
Toppings: Roma tomatoes (marinated in olive oil, garlic, sea salt and pepper) and fresh basil
Extras Needed: 1 garlic clove, salt, pepper, olive oil

Slice tomatoes and marinate them in a bowl with a few tablespoons of olive oil, 1 minced garlic clove, sea salt and pepper. Let sit for about 10-15 minutes.
Meanwhile, cook crust according to package directions.
Spread pizza sauce over baked crust, leaving 1/2 border. Sprinkle with generous amount of cheese.
Place tomatoes evenly over pizza. Drizzle entire pizza lightly with olive oil.
Bake again, according to package directions.
Add strips of fresh basil, just before serving