- 6 pieces of bacon
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3/4 cup mushrooms, roughly chopped
- 1-1/2 tsp dried rosemary
- 1 cup white wine
- 2 cups chicken stock
- 2 cups water
- 2 potatoes, cubed
- 1 cup cream
- 1 can corn
- salt and pepper to taste
- cheese (optional)
Cook bacon over medium heat in a dutch oven until beginning to crisp. Add onion and garlic, cooking until soft. Add mushrooms, cooking until tender. Sprinkle with rosemary. Pour in wine and deglaze, making sure to scrape all of the brown bits off of the bottom.
Remove bacon to cutting board. Cut into bite-sized pieces and return to pot.
Next, pour in chicken stock and water. Add potatoes and cook until tender, about 10-15 minutes. Add cream and corn. Cook until well-heated.
Taste and season with salt and pepper. Ladle into bowl, and top with cheese. Treat yourself to two helpings!
This weekend, Kaya and I were left to our own devices while Matthew ventured off to New Orleans with friends. Naturally, we stayed up watching renditions of various fairy tales on Netflix and sipped on a LOT of chocolate milk. We’re wild, I tell you! We were also snowed in and going a bit mad.
For breakfast on Saturday, Little Bean and I both had a hankering for eggs. We opted for the doctored-up kind that were inspired by the meager contents of our refrigerator. To balance our meal, we made a green super smoothie that was packed with all the good stuff, and perfect for a series of smoothie mustache contests. Things got a little weird, but we rolled with it.
Ingredients for Pesto Baked Eggs
- 4 teaspoons pesto (jarred or fresh)
- 4 large eggs
- 2 teaspoons minced garlic
- 4 teaspoons heavy whipping cream
- salt and pepper to taste
- cheddar cheese for topping
Preheat oven to 425 degrees. Lightly grease two ramekins.
Divide ingredients into each ramekin, in order. Place into oven, on middle rack, and bake for 12-15 minutes. Devour!
Ingredients for Super Smoothie
- 1 1/2 cups baby spinach
- 1/4 cup water or juice
- 2 bananas, peeled
- 10 strawberries, whole with greens
- 1 apple, quartered
- 1 tablespoon chia seeds
- 1 cup ice
First, blend spinach and water. Next, add each ingredient, making sure that it is well blended before adding the next. Add additional ice for thicker consistency. Pour into cup and sip. Smoothie mustaches will ensue.
As far as snow goes, it has been a pretty dry winter. We’ve had a few blustery days here and there, but nothing close to the full-on snow storms that I first experienced last year. This week was no disappointment, however, and our grounds are thoroughly covered with a carpet of snow. It makes for precarious driving, but it’s pretty spectacular to look at.
Naturally, after a snow day stuck indoors, the little bean and I took off for a much-needed adventure. Snow days can only be so fun for a wee one who thrives off of the social energy she derives from school. We spent roughly 20 minutes running around the park near our house, which is about 15 minutes too long for me. I’m more the sit-in-your-pjs-and-stare-out-the-window kind of gal, but what my little bean wants, my little bean gets! Over and over, she delighted in crunching through piles of snow. She’s a good egg, that one. I couldn’t say no.
I will say that our 100 year-old house looks far better blanketed in snow than it does nearly any other time of the year. February is a close second to May in terms of our house’s looks, when painted flowers crop up to flank its sides, but that’s a far way off. So, this winter wonderland will just have to do.
Here are a few photos from our wintery adventure!