Wednesday, November 14, 2012


I'm pretty certain there should be some kind of Princess Mom Fairy (PMF)  that comes to the house of all little good Moms all over the World. Instead of arriving at night- she comes smack dab in the middle of the day. She tells you, Please darling- I insist...give me the babies and a list of errands. Go get yourself a nap or a shower or go shopping... actually - just do all those things. You've earned it. 

And then when you come back your children are fed and bathed and happily playing in your suddenly spotless home.

Kids have the Tooth Fairy and Santa Claus...and Men have Wives... It's only fair- right?

When the kids are sick, time goes by slowly and in atypical increments. Like dog years. Same with a traveling husband. So sick kids + traveling husband means a really crazy long time...although it is only Wednesday-- this week has already been 21 days long.

Greyson doesn't interact much with Parker. I think it's one part he's 3 years old...why would he want to share his toys with the random kid that came along after him? duh...
And one part Spectrum- why play with aforementioned kid- when I can just line up cars all on my own? duh. So he's not really a fan of sharing...

Except for today... Greyson shared his germs with Parker and today it was his turn to be sick... (all the more reason a PMF was sorely needed).

He was completely miserable...poor guy...sick plus some wicked molars breaking through... totally hurts my heart.


And I'm totally friend potatoes. We were so glad when Michael made a later afternoon arrival home. It's amazing how much more I can do with an extra hand. Friend- I even made dinner. I think people should get a medal or a ribbon every time they make dinner. Maybe it would be more rewarding that way. I'm gonna share tonight's recipe with you- because if I can make it without mucking it up- than anyone can. It is SO easy!  (PS- this recipe is NOT gluten, dairy or soy free.)


pot pie

1 bag (16 oz)  frozen classic mixed vegetables
1 (12 oz) can cream of mushroom soup
1 cup sour cream
1/4 of a small white onion- diced
1 cup sliced mushrooms (optional)
2 chicken breasts cut into bite sized pieces
salt and pepper
Pillsbury pie crust

Saute onions and mushrooms in pan until onions are translucent
Add bag of frozen vegetables
Add can cream of mushroom soup
Stir in 1 cup sour cream
After vegetables are no longer frozen- Add cooked cut up chicken
salt and pepper mixture to taste

unroll pie crust and place in pie dish
add mixture to crust
top with remaining pie crust- cut 4 slots in top

Bake at 425- check frequently. It's done when the crust is golden. Recipe calls for 30 minutes- but it only takes our oven about 15.

That's all I got today. Have a good one.

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