Classic chicken soup, no noodles. Celery, onions, carrots, chicken, and thyme in a super gelatinous homemade stock. Perfect for this obscenely cold weather and calming for my fraught nerves.
Papa started school again today, which is awesome and sucks all at the same time. It’s awesome because every semester is one semester closer to our future, but I’ve definitely enjoyed being able to spend time together the last few weeks. Plus he’s SUPER helpful with housework and that’s been a major perk. Today was weird, it’s too cold to play outside so I didn’t really know what to do with myself all day. Logan and I practiced pouring water from container to container and played a lot of cars. I’m pretty sure he’s having a growth spurt and he’s CRANKY about it so there’s a lot of kangaroo care going on.
I’m really excited, in a few weeks we’ll be starting some home improvement projects that have been on the to-do list for months and months. I doubt I’ll share too many photos, our house uhhh sucks but we’re going to make the best of it here until we can buy one of our own.
Logan’s nursery is about to become an honest to goodness bedroom, a Montessori styled toddler room to be exact. I may share that. Hopefully it will be so AWESOME that he’ll even sleep in it. Hah.
I’m in a pretty positive place right now, which is kind of new. I can’t wait for the seasons to come.
I’ve also been really on top of our food, I made my first ferment (dilly beans) which was hugely successful so I’m fermenting sauerkraut now. Hopefully it will be
equally successful. I also made really good bread. Not just okay bread, really really good bread. I’m so proud.
It’s been really hard to do this lately because baby boy wants his food NOW NOW NOW.
inspired by Bleubird‘s Sunday’s Cake, just with less sugar and more alliteration.
I used Julia Child’s recipe for Potage Parmentier, substituting beef stock for the water. It’s so comforting.