This is How…

June 21, 2013June 21, 2013 ~ Crystle ~ 9 Comments

I’ve always been an over-thinker.

When I was a kid I would think about my future a lot. I’d wonder what high school would be like, then count how many years left until I turned sixteen. My mind would continue to wander; I’d ponder what college I’d go to, what my future husband would be like, how my unborn children would look, and where we would live. Would we be healthy? Would we have a happy home?

And as these early milestones came and went in my life, I found myself thinking, “wow, so this is how my [life event] happens.” It was fun to fantasize about what the future held, then see elements of it come to fruition.

After Isaac and I eloped after just two months of dating (crazy, I know!), I found myself saying “wow, so this is how…” over and over again. One milestone after another rolled by; I changed my last name, quit my job, moved across the country and then got pregnant.

Then when Margot was born, it was the most overwhelming TIH moment.

This is my baby! This is my future! I am a mother! This is unbelievable!

It was truly a beautiful moment. I only wish it lasted longer.

That wrinkly newborn turned three-months-old this week. She’s holding her head up by herself now, and her dexterity is improving every day. Margot has become a happy, babbling, drooling bundle of joy that I can’t possibly get enough of. Our first home as a family, way out in Washington State, is full of life and love.

Just when I started to get really comfortable here in the suburbs, my husband reminded me that our move to Alaska is less than 90 days out. We’ve made our travel plans, started on the change of station paperwork, and begun looking for housing. I’ve been thinking and over-thinking about this move for a year now.

On moving day, I’m sure I’ll take one last look at our house on Stockholm Ln. and think “so this is how our Alaskan adventure begins”.

Roasted Broccoli with Blistered Grape Tomatoes

June 17, 2013June 19, 2013 ~ Crystle ~ 6 Comments

Broccoli. I have so many regrets about not trying it until I was an adult. Growing up, my single-dad didn’t really have the culinary skills necessary to promote healthy eating in a picky eater like myself. It’s okay though, because I fixed it and he’s making up for it by doing generous things like buying my husband a grill for father’s day! He is one proud grand-dad.

So, broccoli: it’s my go-to vegetable for a healthy side, snack, or entree.

My hopes are that Margot won’t be a picky eater like I was. As soon as she’s able to eat solids, I’ll be making her baby food myself. Over time, I plan on introducing her to a wide variety of foods, and re-introducing them to her until she’s acquired a taste for them. That’s pretty much how I learned.

My favorite side (and occasional lunch) is this roasted broccoli with blistered grape tomatoes dish. It’s great on its own, dipped in marinara, or tossed into pasta.

Roasted Broccoli and Blistered Grape Tomatoes Recipe:

Ingredients:

3-4 cups broccoli

1 cup grape tomatoes

1 tablespoon minced garlic

1/2 teaspoon dried oregano

Salt & Pepper to taste

1 tablespoon grated parmesan — more or less to taste

Directions:

Preheat oven to 425 F.

Slice broccoli into florets, then in half so they lay flat. In a large mixing bowl, toss broccoli and grape tomatoes in olive oil. Season with dried oregano, and salt & pepper.

Line a baking sheet with parchment paper (for easy clean up) and spread the veggies evenly over the pan. Lay the broccoli on their flat sides, and bake for 20-25 minutes until the broccoli is browned and the tomatoes are blistered. Check in on your creation about 18 minutes in to make sure the tomatoes don’t shrivel up into oblivion.

Use tongs to serve (be gentle!), and dust generously with grated parmesan.

Notes:

I used freshly dehydrated oregano in this dish because I happened to have it on hand, courtesy of a local Olympia farm. If you have some like this, rub it between your hands to break it down and release its oils as you sprinkle it over the dish. This is the easiest way to maximize the flavor.

Try tossing these veggies into a bowl of hot bow tie pasta that has been mixed with goat cheese. It’s becomes a decadent, healthy macaroni and cheese.

The blistered tomatoes should be cooked until they wrinkle out of shape, if they’re still firm when you pull them out of the oven, be careful. They’ll squirt when you puncture them!

And if any of you moms out there have tips on homemade baby food, or preventing your child from becoming a picky eater, do tell!

Portland[ia] – Revisited

June 9, 2013June 7, 2013 ~ Crystle ~ 2 Comments

Last year when we visited Portland, OR, I was in the throe[up]s of my first trimester of pregnancy with Margot. I was horribly repulsed by the smell of any fragrant foods, and the last thing I wanted was a hot lunch on a hot day from a food truck. It was a missed opportunity, that wasn’t really missed at the time. This time around, even with baby in tote, I was not going to pass on some of Portland’s famous grub on the go. My Chicken Pesto sandwich and side salad was quickly and deliciously prepared, and tasted more artisanal than food from most sit-down restaurants.

I wish I had pictures to share, but I don’t. As soon as the food was placed into my hands, it was devoured. Sorry, not sorry. I think my husband, sister-in-law and I shouldn’t have skipped breakfast. Maybe then we could have savored lunch a little more. At least we didn’t miss a great opportunity to celebrate Donut day with a trip to VooDoo Doughnuts!

We also happened upon an estate sale in a (mini) mansion near Forest Park. The three story home, with epic views of a lush valley below, contained mod furniture for sale, top of the line gym equipment and a closet full of designer clothes–nearly all in my (current) size. I picked up a pair of designer jeans that seemed to be sent from God to fit my awkward post-pregnancy body.

Lucky, lucky, lucky.

The weather, food, sights and sounds were all agreeable in Portland; but most things are when you aren’t thirteen weeks pregnant.