Jamaica - A little late

I just found this post, apparently I saved it as a draft and never published it.  So over a year later....the honeymoon!

Thunderstorms every day!

My "just married" sandals...that I accidentally left there :( 

Yay for towel animals! 

Butternut squash for the picky eater

I recently bought a butternut squash from Trader Joes.  It sat on the counter and I think Zach was dreading the day he would be served squash for dinner.  But I found this great (and super easy) soup recipe! It's spicy and wonderful, and even Zach approved.  

On a side note: apparently butternut squash is part evil, because after I cut it up my hands were SUPER dry and tight, very uncomfortable....I guess it's an allergic reaction some people have.  Next time I'll be wearing gloves. 

INGREDIENTS

• 2 teaspoons olive oil
• 2 leeks, trimmed, chopped and rinsed
• 1 red bell pepper, chopped
• 1 jalenpeno pepper, chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1/2 lb cooked chicken, cut into pieces
• 2 cups frozen corn kernels
• 1 lime, juiced
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

• PREPARATION

  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
  2. Add chicken and corn; return to a simmer and cook 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Pumpkin Oat Muffins = Rainy Day Goodness

My version of the pumpkin oat muffins I found on this site. The recipe said it made 9 muffins, but big muffins are more fun! Plus I never get to use this muffin pan.

Ingredients:

• 1 cup whole wheat flour
• 1 cup oats
• 1/3 cup honey
• 1 tsp baking powder
• 1/2 tsp baking soda
• 15 ounces canned pumpkin
• 1 egg
• 1 tbsp olive oil
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• I also added a few extra dashes of nutmeg and clove.
• 5 tbsp ground flaxseed (just for extra omega 3's)

Directions:

• Preheat oven to 375*F
• Coat muffin tin with non-stick cooking spray or line muffins cups.
• Combine all ingredients in mixing bowl; blend well.
• Pour batter evenly into muffin tins.
• Bake for 20-22 minutes.
• Allow to cool, and enjoy!

Our Square Foot Garden

These weekend we started a garden...

We decided to get baby plants of whatever we could, instead of starting from seeds

Putting the box together

Zach and his "intermediate" carpentry skills....or are they advanced now?

SOIL!

These plants are going to have the best home :)

Broccoli, butter lettuce, regular lettuce, thyme, cilantro, carrots, onion, arugula, garlic, snow peas, swiss chard... I think that's all of them.

16 square feet of goodness.

Wish us luck.