Well everyone, I have a fun treat for you all over the next few months!! Our little lady is scheduled to arrive this week, so I have asked several incredible ladies if they would be willing to share some "baby" themed posts with you over the next few months, and luckily they said yes! :) I'll probably be popping in from time to time, (Or is that just my pre-baby optimism speaking?), but you'll definitely want to stop by and see what they're up to!!
I'm so excited to introduce you to today's guest poster! Allow me to introduce Amanda of OED.
Amanda is a hilarious and talented mother of 2 boys, ages 4 and 6, whose blog is a daily recording of their life together. She is one of those highly skilled individuals who is a natural storyteller, and you'll find it impossible to not be charmed by the thoughts and antics of her and her sweet boys. Oh yeah, and she was Valedictorian, so maybe it's not a coincidence that she is such an exceptional writer.
I love reading through the variety of her posts, some concise and poignant, some thoughtful, some funny and often with good dose of sarcasm, which I just love. She writes about parenting with a raw honesty and vulnerability that some parents (especially moms) try to tuck away. I love reading her honest and charming stories, and since her boys are older than my little guy, I get a glimpse at what is ahead. :)
Her posts are peppered with stunning photography as well, so you won't be surprised to discover that she has had several of her photographs featured in galleries in Cincinnati.
And just when you think her talents know no end, you'll be pleased to discover her adorable Etsy shop OED & ME, full of yummy knitted and crocheted items and prints of a variety of her photographs. Check out her shop here.
Thanks for posting with us Amanda!
Spicy Chicken Soup
(Don't be intimidated by the "spicy" part of the title. You can make it as spicy -- or not -- as you like.)
Ingredients, part 1
4 boneless, skinless chicken breasts
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
In a large stockpot, bring all ingredients to a boil over medium heat. Reduce the heat and simmer for an hour. Remove chicken. Reserve broth. Shred chicken. (After this step, you can refrigerate the soup and the shredded chicken until you’re ready to assemble the rest of the soup.)
Now that you have made your own chicken broth (that always makes me feel like an accomplished cook. And it’s done without having to handle a chicken carcass, which, in my opinion, is an added bonus), the rest of the soup is really just a matter of a little chopping and a can opener.
Ingredients, part 2
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz) jar chunky salsa (pick mild, medium, or hot depending on how spicy you want the final product to be)
3 (14.5 oz) cans petite diced tomatoes, undrained
2 (16 oz) cans chili beans, undrained (again, choose the spice level based on how hot you want your soup to be)
3 tablespoons chili powder
Sometimes I make corn muffins, usually I'll send along some sort of dessert, and I feel like I’ve provided a good and non-fussy meal for a family with a new addition! (Erin, if I lived anywhere near you, I’d bring you a batch!) Enjoy!