suffocation by eggroll

I'm not sure when it happened but my sense of smell has recently become extremely keen.  I'm talking, a little different scent in the air and I'm all over it.  This sensitive sense of smell was one of the things mentioned as possible to happen while pregnant, however, I figured I would not be bothered by it.  Why I thought I was going to be lucky enough to avoid some of these weird pregnancy symptoms is beyond me.  My husband believes me when I say I can't handle some smells, however he enjoys getting a good laugh at my misfortune at the same time.  Just to give you an example as to how bad this is really affecting me, I'll give you the "eggroll incident."  It was about 10:30 at night and I had fallen asleep on our love seat.  Greg decided that he was "craving" an eggroll and proceeded to microwave and then fry a frozen one in a pan.  (and may I diverge by saying that I'm ready for MY cravings to start any day)  This woke me up from my slumber and I swore I couldn't breathe, the smell was so strong.  I immediately start dry-heaving and run to the bathroom to get ready for bed as fast as possible.  I then close off both bedroom doors to try to block the smell, which was next to impossible.  That night, all night, I had to sleep with my head under the covers in order to be able to breathe without gagging.  Now, c'mon, you may say, it couldn't have been THAT bad.  Well, at risk of sounding like a whiner and absolute nutcase, I'm telling you, it was!  I'm still trying to figure out what role a keen sense of smell has on a pregnancy, because at the moment, I think it's completely just to irritate my ability to eat and function normally even further.  Hopefully I will not have another episode like this one, and I'll be able to enjoy the smell of eggrolls once again

Huh?, well I've never seen that before

Well folks, we did it!  Finally got those two lines we've been waiting for on the pregnancy tests!  And, of course, one test was NOT good enough, we had to take two subsequent tests just to be sure that it wasn't a fluke.  Sure enough, all three came back positive!  Now, since these were the dollar store tests, we then headed to good ole' Wal-Mart for yet another digital test, because we weren't quite convinced until we saw "pregnant" spelled out.  The best part about finding out we were pregnant was that Greg was home and right there, ready and watching, to see what the results would be.  I had taken so many tests by this point that as soon as the whole thing turned pink and I saw the first line coming up I was like, "oh it always does that," and went back to doing laundry.  Greg then called me back in asking, "is this normal?", as he's thumbing through the directions, to which I replied, "huh?, well I've never seen that before."  Greg then jumped around the house singing, "I'm gonna be a daddy" over and over again, while I lowered myself down onto our bed to let it really sink in.

The following weeks have been quite interesting, I must say.  I thought I knew what tired was before I got pregnant but I was so wrong.  I feel like I could have nap time at any moment of the day, and over Christmas Break while in MI, my mom actually sent me to bed for a nap on a couple of occasions because I looked that tired.  I didn't feel any queasiness all through the holidays, THANK GOD, because I would've been so disappointed if I couldn't enjoy the holiday feasts, but it is starting to finally set in.  The other day I was so excited to get some new recipes with pictures in the mail...until I saw the pictures.  Instant urge to vomit.  I had to throw them into my passenger seat and slink into my house and onto the couch, all the while letting Greg know that the lasagna I had planned on cooking may not happen.  Luckily by the next afternoon I was able to eat again because poor Bob, and MOM, was being starved.  Oh yeah, we call our unborn baby Bob...  It all started with our "code" language we were using while texting or talking back and forth.  Greg mentioned "don't forget about BOB" in a text and, it took me a bit, but I finally got it, Baby On Board.  Now, my sister called her baby "Bobbles", after my large and in-charge cat, so she thinks I then have an obligation to name my unborn child after one of her's, however neither Linus or Phyllis is working for me.  It might take me a while to warm up to that idea...or never.

I'll keep ya'll posted as Bob progresses...which just got me thinking if it's a girl, we may have to call her Bobette...hmmmm...

Hunting Homecooking

My Mighty Hunter

Well, it's finally here, opening day of gun season for our deer hunters!  Every year around this time I think of chili and chex mix, both of which I made yesterday for my hunting folk.  My homemade chili is easy and just takes a little time to simmer on the stove top.

My basic chili recipe

Ingredients:
1lb ground round
1T extra-virgin olive oil
1 onion chopped
2 stalks of celery
8 oz fresh mushrooms, chunked
2 cloves garlic, minced
2 qt jar of canned tomatoes (or 28oz can of crushed or stewed tomatoes depending on how chunky you like it)
1 15oz can of kidney beans (drained)
1 10oz can Rotel diced tomatoes and green chilies (lightly drained)
1/2 tsp garlic powder
1/2 tsp onion powder

1/2 tsp mrs. dash
1/2 tsp pepper
1/2 tsp salt
1/4 tsp cumin
1/2 tsp red pepper flake
1/2 tsp oregano
1-2 Tablespoon chili powder
dash of cinnamon
more S & P to taste

Brown ground round in dutch oven, drain.  Saute onions, celery, mushrooms, & garlic in same dutch oven with 1T EVOO with a dash of S&P until veggies are tender.  Return meat to pot, add tomatoes, beans, Rotel, and all other seasoning.  Let simmer covered on low a minimum of 1/2 hour.  If watery, let simmer 15 min. longer with cover off to boil off some of the water.  Makes about 4 servings.

Next up, chex mix.  The guys always need some goodies to take with them so I always have chex mix and cookies on hand.  I make a variation of the traditional chex mix recipe on the General Mills cereal boxes but kick it up a notch by adding some hot sauce.  I use about 2 1/2 T of Sriracha hot chili sauce and 1 T red hot, however that may be a bit too spicy for some.  In addition, I substitute worcestershire sauce with a combination of soy sauce and steak sauce because it contains sardines. (Greg's allergic)  This is what I use for my basic recipe...

                                        Chex Mix

Ingredients:
6T salted butter
1T soy sauce
1T steak sauce (like A-1)
1 1/2 tsp seasoned salt
1 tsp garlic powder
1/2 tsp onion powder
3C rice chex
3C wheat chex
3C corn chex
1C deluxe mixed nuts
1C rye chips
1C butter snap pretzels (or 1C flavored snyder's pretzel bits for variety)

Heat oven to 250 degress, melt butter in large roasting pan in oven while it's heating up.  Add all seasonings (and hot sauce if you want it spicy) to butter and stir to combine. (I use a heat proof scooped spatula).  Add all other ingredients trying to do so in rows so all chex mix items have an even amount of surface touching the spicy butter in the bottom of the pan.  That helps the seasoning to be more even.  Stir to coat and place in over for an hour, stirring every 15 minutes.  Remove from oven and spread on paper towel until cool.  Store in air tight container or zip-top baggy.

Salty Pumpkin Seeds

In honor of the Halloween season Greg and I decorated decorated our front porch with corn stalks and pumpkins.  Decorating with corn stalks, though it seemed intimidating at first, was actually quite easy.  I used about 10 stalks per pole and tied them with twine.  Not gonna lie, I did need a lil help from my hubby ;-)

Now, please disregard the couch on the front porch.  We had just brought it home and hadn't moved it in yet, lol.  We are  not THAT hickish!  I added a LOT more pumpkins but can't find that picture...and there's no couch in that one!

Though the porch turned out cute, we had to remove one of the pumpkins from its perch to carve!  After all it was close to Halloween and who doesn't love a lit carved pumpkin.

Didn't my hubby do a great job!  We had a fleeting thought to spell out our whole last name with more pumpkins but that seemed a bit too ambitious for a Tuesday night. :-)

If you do your own carving do NOT let your seeds go to waste!  I have been making pumpkin seeds since college and have learned that, as long as you don't leave the oven unattended, they are foolproof!  Some recipes say to clean them but I leave the pumpkin goop on because they seem to be crispier and more flavorful that way.  We like ours really salty but you could also use any type of spice, seasoning, or sauce to make them reminiscent of a dish you love!  Use cinnamon for a sweet flavor or add a bit of tabasco for a kick.  And remember to lay out newspapers before you get to carving, it will make clean up way faster.  Get creative and have fun!

Per Cup of Seeds:
1T melted butter
1T salt

Heat oven the 350 degrees.  Place the seeds, melted butter, and salt in a bowl, toss to coat.  Spread onto a greased baking sheet and bake for 5 minutes, flip and bake for another 5 minutes.  Watch closely making sure they don't get too dark.  Keep in mind you can slow roast for an hour at 250 degrees, flipping occasionally, or use your broiler to do an even quicker batch.

Beautiful Start to November

November 1st started off as such a beautiful month!  Most importantly my sister gave birth to her first child, Greyden William Hockenberry, who was 6lbs 3oz,18 1/2 inches long, and healthy.  The icing in the cake is that he was born on my mom's birthday so Leah totally got out of buying her a present considering she gave her her first grandson on that day, wouldn't you say?!

Leah and her first baby!

Greyden William Hockenberry 11/1/10

In addition, I started a new job as an admission counselor for Vincennes University which I think I will really enjoy!  Right away I made my boss aware that I would have my phone attached to me on my first day because of Leah's impending labor.  The best part was that he was SO supportive that actually told me to get on a plane and start work in two weeks and that family comes first!  I, of course, stayed at work but was on high alert.  I don't think I retained anything from that first day :)  This first week has been so exciting/stressful with the new job and not being able to see my new nephew that I am just exhausted.  Not to mention Greg has been gone for over a week so I didn't have him here to share in the excitement/fear/stress/happiness of Greyden's birth and my new job.  I guess whatever I get through alone can only make me stronger!  Needless to say I am ready to take this weekend to recoup and relax.  Now that Greg is home I hope we can enjoy this weekend and get some together time...that is IF I can get him out of the woods!  Darn hunters anyway ;-)

Baby Times!

So I got the call that my sister is going to have her baby on Monday!  How that girl can seriously pick the week she is going to deliver and then make it possible for everyone to be there for it by being induced is beyond me.  I swear, she is like a machine, in control of EVERY move of her life.  She checks off her life events like a freakin grocery list!  I, however, am the exact opposite.  As Greg and I wade through all of the information on how to conceive, what's best to do, and how to chart your cycles, my head starts spinning.  (and let me make a note here stating that if Greg had it HIS way I would've miraculously given birth to our first child the day we got back from our honeymoon so...no pressure, right?)  Sometimes I wish I could have just an OUNCE of Leah's patience to read and take in all of the information.  What I've learned thus far is that getting pregnant is not a piece of cake.  I always thought, "well people do it by accident all the time, how hard can it be?"  Well, turns out it's a bit more complicated than you'd think.  So, here I am, trying to stay organized, on top of my cycles, and educated on the wonderment of conceiving.  Let's hope for my sake that it just happens easily so I don't have to try to wade through the wonderment of fertilization treatments...

Chicken, Broccoli, and Stuffing Casserole

This is a recipe I came up with after hearing a few different versions.  It baked up creamy and delicious and my husband even went up for thirds!!!  I too couldn't help myself when it came to going up for more.  Greg raved, "this one is a keeper!" 

Ingredients:

1 box wheat or regular stove top stuffing (prepared)

1 bag of broccoli cooked al dente, I used a 16oz bag of broccoli spears which I steamed

2 cans cream of soup.  (can be mushroom, chicken, or celery) I used 98% fat free mushroom and chicken

1 can milk (I used skim)

1 small can of mushrooms

2-4 Cups cooked and cubed chicken, depending on how meaty you like your dish

garlic salt and pepper to taste.

Preheat oven to 350 degrees

Coat a 9x13 glass baking dish with cooking spray

Mix the cans of soup with one can of milk. Add the mushrooms and season with garlic salt and pepper to taste.  Pour into the bottom of the dish.  Cover with the cubed chicken.  Layer broccoli over the chicken.  Top the broccoli with the prepared stuffing.  Bake for 1 hour, it should be brown on top and bubbling.  Make sure to check it after 45 minutes to make sure it doesn't get too dark on top. Let stand for a few minutes before serving. Enjoy!!!