Wednesday, January 16, 2013


I wanted to do a big post on a new healthy recipe today,
but sickness has hit my little girl.
After running a high fever all day yesterday she's now feeling pretty bad.
So no post today, just a quick check in to say I'm still here.
And to send some prayers our way that the rest
of the family doesn't get it!

Monday, January 14, 2013


Rocking the overalls and cowboy boots.
New beagle puppies.
We woke up to an iced wonderland Saturday morning.
Liv's first set of pigtails! It only took close to 3 years ;)

Wednesday, January 9, 2013

Wednesday Weigh Day

OK, I know I sound like a broken record, but Wednesday Weigh Day is back!
New year, new me!
I turn 30 this year and I really want to get the ball rolling, so it starts again :)
Plus I have a new motivation.
When I really thought about why I wanted to lose weight it was
always to fit into some cute outfit or something else superficial.
But deep down I know why I need to lose weight.
These two little ones are my new motivation.
They were always in the back of my mind but they should have been the #1 reason the whole time.
So here's to a new year and a new healthier life!

Saturday, January 5, 2013

Cottage Pie

This is one of my all time favorite comfort foods.
I  remember hearing that it was Prince Williams favorite dish as a child and I instantly knew I had to try it. :)
It's similar to a Shepherds Pie but it doesn't have vegetables like peas and carrots in the meat mixture.
Although you could add those if you wanted.
A lot of the time I double the meat mixture and then just make the regular amount of potatoes.

 Cottage Pie
  • 2 Tbsp. corn oil
  • 2 small (6 ounces each) yellow onions , finely chopped
  • 1 1/2 pounds ground beef
  • 1/3 cups all-purpose flour
  • 1 to 2 tsp. dried thyme , according to your taste
  • 2 cups water
  • 1 Tbsp. Kitchen Bouquet browning and seasoning sauce
  • 2 beef bouillon cubes
  • 1 Tbsp. Worcestershire sauce
  • 2 pounds peeled red potatoes
  • 2 ounces (1/2 stick) butter
  • 2 tsp. salt
  • 1/8 tsp. ground white pepper
  • 1/8 tsp. grated nutmeg
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 1 cup grated Cheddar cheese
To make beef base: In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Saute until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Saute until the beef has lost all its pink color. Gradually stir in the flour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and Worcestershire sauce.

Reduce the heat to low and simmer the meat (so that it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove, and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes.

If there is any sauce left after taking out the meat, cool and refrigerate it. (I don't usually have any leftover sauce)Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator.

To make potato topping: Place the potatoes in a large pot and add cold water to about 1 inch above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass through a ricer.

Stir the nutmeg, cream and egg yolk with the butter, salt and pepper into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork.

Sprinkle the top of the potatoes with the grated Cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap.

Bake in a preheated oven (350°) for about 20 to 30 minutes until the potatoes are golden brown and the pie has heated through.


Wednesday, January 2, 2013

New Year

Well another year is in the books!
2012 was wonderful!
We had a wonderful Christmas, which I had planned on putting
lots of pictures up but you know how that goes.

Yes, still wearing the Brave dress
Liv and Joe's mom Ranae.
We all were looking pretty tired on Christmas morning.
Kellen and his cousin Harlea.
My mom and youngest brother Conor.
My dad and middle brother Broc.
The highlight of the year was definitely the
new addition we added in March.
I can't believe our little Kellen boy will be one
in a couple of months!

Liv has really changed over the last year.
Not only has she started to develop her own personality,
but she also has grown enough hair that we are getting close to putting it in a tiny ponytail ;)

We have a lot to look forward to in 2013.
A first birthday,
a third birthday,
someone turning 30 :)
possibly starting preschool in the fall,
and maybe a vacation!
A couple of things I hope to accomplish in 2013...
Become more organized.
Become healthier.
Be a better mother.
Be a better wife.