Way over due to post something!

not that any one reads this because i have not shared this with people yet and i do it for my own sanity but a lot has happened since my last post!

Lets see......at the end of July i got to take the kids to Pasadena, Ca! my wonderful grandmother was kind enough to fly me and the kids out to see her for 9 days! which i really needed, i miss my family that i'm close too and my grandmother means the world to me and what was even more exciting is that my aunt just had her baby the day before i got there so i got to see her and she is such a doll! now my flight there and home was interesting to say the lest and to travel a lone with a 6 yr old and a 1 yr old makes me crazy enough but our unplanned adventure was the cherry on top of that crazy sundae.

Adeline started 1st grade!!!! she was so excited and is doing well, i can not believe how much she has grown.

I am still trying to do the organize thing, i FINALLY made a month's worth of dinners and a complete shopping list for everything i will need, it only took 3 days but ya know that is not what matters! i am horrible at sticking to our budget and seeing as how its my job to do the food shopping i needed to do something so i hope i can keep it up.

tonights dinner will be:

Pasta with lemon, olives and basil

1 lb of pasta
1 lemon, grated zest of
1/3 cup lemon juice
1/2 cup extra virgin olive oil
1 large garlic clove, minced
1/2 cup kalamata olives, pitted and sliced
1/4 cup chopped basil
salt and ground black pepper

Cook pasta in boiling salted water according to packaging instructions.  While pasta cooks, whisk together lemon zest, lemon juice, olive oil, garlic, olives, basil, salt and pepper in a large bowl. When pasta is done, drain but to not rinse.  Add hot pasta to lemon juice mix and toss to coat.  Serve immediately.


Enjoy!

Lentil soup w/ ribbons of kale

so of course i suck at taking pictures of my dinners, but here is the recipe for what i made last night! my husband said this was the best soup i have made so far!

Ingredients 

• 1 tbsp olive oil 
• 1 lg yellow onion, chopped
• 1 celery rib, chopped
• 1 large carrot, chopped
• 2 garlic cloves, minced
• 1 1/4 cups dried brown lentils, rinsed
• 6 cups vegetable stock
• 1 tbsp tamari or other soy sauce
• salt & black pepper
• 4 or 5 large kale leaves, stems removed

Directions

1. Heat oil in a large sauce pan over med. heat.  Add the onion, celery, carrot and garlic, cover and cook until softened, 8 to 10 mins.

2. Transfer the cooked vegetables to a 4 to 6 quart slow cooker, add the lentils, stock and tamari; cover and cook on low for 8 hours season with salt and pepper

3. Meanwhile, or beforehand tightly toll kale leaves up like a cigar and cut them crosswise in to thin ribbons.  Cook the kale in the pot of boiling salted water until tender, about 5 mins. and add to the soup when ready to serve.

serves 6

Enjoy!