Alex is definitely my son. Nothing makes us happier than Mexican chips.
Month: June 2012
When Alex first started walking and climbing, we removed the bottom two rungs from the tree house ladder. This prevented any unassisted climbing. We decided this year Alex was old enough to go up the ladder by himself (as long as an adult was in the backyard) and replaced the two rungs. Then we caught him carrying things (like a full bucket of water) up the ladder so that he was only using one hand to climb. It’s a pretty steep ladder so we told Alex he had to use both hands. To solve the problem of getting things into the tree house (without always having to ask Mom and Dad), Wade installed a pulley system.
My Dad texted some video of his new quarry. Alex has watched the dump trucks load the barges over and over and over.
Teague and his second care package.
Growing up we had an O’Charley’s restaurant in Paducah. They had a different soup every night and I was always excited when we had dinner on Chicken Harvest Soup Night – a creamy chicken noodle soup. I haven’t been to one in years, but I always hope to stumble upon a creamy chicken noodle soup recipe. I tried this one a few days ago and it was fantastic. The entire family loved it and we can’t wait for fall to make it again. (We tried it on the two cold days we had last week – 50s).
Main Ingredients:
1-2 Tablespoons olive oil
1 Tablespoon minced garlic
1/2 onion, chopped
24-30 baby carrots, sliced (or 2-3 large carrots)
2 stalks celery, chopped
1 32 oz. carton fat free, low sodium chicken broth
4 cups water
1/2 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
2 cups cooked, shredded chicken
2 cups uncooked noodles
Salt & pepper to taste
Fresh parsley (optional)
Cream Sauce:
1/3 cup butter
1/2 cup flour
2 cups milk
1/2 teaspoon lemon juice
In a soup or stock pot, heat oil and saute garlic 1 minute. Add onion, carrot, and celery and saute until onions begin to become translucent. Pour in chicken broth and water, then add dried herbs. Heat broth to boiling and add shredded chicken and pasta. Boil until the pasta is cooked (check the package directions), then reduce heat to a simmer.
In another pan, melt butter. Stir in flour and cook for a few moments, until the flour is incorporated and the mixture is golden. Stir constantly to prevent scorching! Slowly stir in milk a little at a time. Keep stirring! Add the lemon juice. As it warms, the sauce will thicken. Once it’s good and thick, just stir your cream sauce into your simmering soup. Add salt and pepper to taste. (We liked it with a good amount of pepper.) Serve topped with fresh parsley.
Cranes. Cranes. Cranes.
(Alex’s newest obsession.)
Who knew? Swim class teaches how to call 911.
We’ve been having couples from our church (and their kids) over for dinner on Friday night. This week Megan, Will, and Tristan joined us. Alex and Tristan had a blast playing. My favorite activity was when they both procured measuring tapes. They sat in the middle of the floor and pulled out the tape. Then they ran to hide while the tape retracted. Giggles were constant.
How we grocery shop.