Hey, girl

I love that word. I also love the slow cooking device. I’ve become a slow cooker convert in the last month or so, and it’s been pretty fantastic… and delicious. I’m going to try to post the recipes I’ve been making (and that Chris and I have been loving) pretty regularly, because if I’m honest (and I’m always too honest), my Pinterest page has become a shrine to possible future slow cooker meals.

The goods, minus the garlic.

I also think it’s time that I tell anyone not already in the know that I’m no longer a pescetarian (since August 16th, actually– my downfall was, naturally, Chick-fil-A); so, if you once came to my page because of that, then please know I won’t be posting only veggie recipes anymore. If you don’t come to my page because of that… then you’re welcome. I’m a wiz with slow-cooking some chicken.

Ready for spices.

This recipe has become one of my favorites, and is Chris- and family-approved. I scoured the Pinterests and general internets for a simple slow cooker chicken recipe that involved Ro-tel, but couldn’t find anything I wanted to make. Why Ro-tel? I have no idea.

Slow Cooker Ro*tel Chicken

Basic Ingredients:

• 3-4 chicken breasts (3 tends to feed about 5 people, 4 would probably feed 6-8)
• 2 cans Ro*tel diced tomatoes & green chilies (whichever kind you like; I get Mild)
• about 1 cup chopped frozen onions or 1 medium onion, diced
• 1 TBSP minced garlic (not shown in the ingredients picture–oops)
• Spices (you could use just a packet of taco seasoning, or you could use your own blend, discussed below)

Directions:

1. Place chicken breasts in slow cooker and poke with a fork or knife (is there a technical term for this?). Turn the slow cooker on low.
2. Sprinkle spices over chicken (I’ll discuss spices below).
3. Add onion, garlic, and both cans of Ro-tel, spreading the Ro-tel around with a utensil to make sure it covers the chicken.
4. Cook on low for 3-5 hours, or until chicken is cooked through (or 7 hours on low for *frozen* chicken).
5. Remove chicken breasts from slow cooker and shred with two forks, then return the shredded chicken to the slow cooker for another 10-30 minutes or so, until flavors and juices (mostly) absorb.
6. Serve on salad, nachos, in tacos or burritos, or as part of a dip.

Add spices...

For the spices, I think I’ll make my own blend in the future. The packet of taco seasoning is really fine (and easy!), but Chris and I agreed that it needed more flavor. This time around I used the taco seasoning and some of my own spices, but next time I’ll nix the taco seasoning. Just not necessary! So, spices used this time: Taco seasoning, Adobo (or cumin, salt, garlic powder), Southwest Chipotle Blend from Mrs. Dash (chili powder, cayenne pepper, smokey flavor and other spices — get this stuff, it’s great), cilantro, and crushed red pepper for those who like the heat. Or…

• 1 tsp Cumin
• 1/2 tsp Salt
• 1 tsp Chili powder
• 1/2 to 1 tsp Cayenne or crushed red pepper
• 1 tsp Cilantro

If you use only these spices, adding more or less adjusting to your tastes, you should be fine. The Southwest Chipotle blend only made things tastier, I think.

Defile it with taco seasoning... or cheesy powder (... that's a joke).

Don't forget the wee garlic!

Add garlic and onion...

Top with tomatoes and spread to cover chicken, then let it cook!

Then perhaps go outside and continue digging up landscaping rocks and pulling massive weeds from the front flower bed... by the way, anyone wanna buy some rocks?

Come back inside famished and see that the chicken is all cooked and ready to shred...

Remove to a plate and shred...

Put back in for another 10-30 minutes.

Cook some corn taco shells while you wait...

and take pictures of kittens playing. Jozy always gets top bunk. Poor Davie.

Then plate and enjoy immensely... times two. Topped simply with shredded cheese, but guacamole would be fantastic.

Or, you could eat it atop re-fried beans and melt some cheese on top, then eat with chips. Yum.

These are some tried and true methods for building smoothies that I (as well as my boyfriend) adore. Many of my smoothie-building tricks came originally from sweettaterblog.com, so I though I’d just go ahead and give that awesome cat lady (caaats!) a shout out.

First: your blending device. I like my Magic Bullet, but I don’t think I’ll buy another. I hope to get a decent blender when this one bites the dust that can make more than one smoothie at a time (or just make one monster smoothie for myself). That said, this little thing has truly been a trooper.

Ingredients:

1. Fruit. You’ll need fruit, right? I’m assuming you’ll use fruit. I always keep peeled, cut, and frozen bananas at the ready. These serve as my main fruit in every smoothie I make. I’m not exaggerating, either; bananas provide a great base and a creamy texture perfect for just about any smoothie flavor  you desire. Every smoothie. Always. Yum. I also play around with what other fruit I like to use. I usually have a frozen fruit blend and a bag of frozen strawberries that I pick from, but sometimes I’ll just use banana. Other times I’ll use frozen berries or grapes or other fun fruits, but only when I’m feeling special.
2. Liquid. I’m not a fan of fruit juice in smoothies but it’s not something I’m opposed to. So go get you some orange juice if that’s what excites you. Typically I use original Almond milk. I don’t really like soy milk in smoothies (and I don’t really buy it anymore, anyway), and I’ve tried and just don’t love the taste of cow’s milk in smoothies. It’s not bad, but it just doesn’t add anything to the smoothie for me.
3. Fat. If you’re looking for a quick refreshing drink, fruit and liquid is all you really need. However, if you’re going for something with substance that will keep you full for a few hours (or really just past 30 minutes), you’ll need fat. Just a fact of life (I know, I’m so full of it today). Fat for me typically involves peanut butter of any sort. However, if you’re not feeling a peanut butter – flavored smoothie, try Greek full-fat yogurt (or 2%). Yes, I’m still tooting that full-fat Greek yogurt horn like it’s my job. That stuff is delicious. And don’t tell me you can’t eat fat because you’re on a diet or that you only like nonfat yogurt—those are lies. You don’t like that yogurt. Yoplait? Dannon? Come on. Look at those ingredients and then try to keep pretending that stuff is at all a health food. It’s dessert (I hope my Jedi mind tricks are working…). Another of my favorite fats to use in smoothies is coconut. I love blending in coconut butter, or later drizzling on coconut oil when I eat the smoothie out of a bowl. These latter two items tend to get pretty pricey (I currently don’t have either in the house), but if you have a decent blender you could blend in shredded unsweetened coconut (very inexpensive) or just make your own in a food processor. Way cheaper.
4. Substance. Usually when I’m making a smoothie to serve as a meal I add a couple tablespoons of uncooked oatmeal, wheat germ, or ground flax. Aside from thickening up smoothies and giving you more sustenance, ground flax also has the added benefit of those elusive omega 3’s. However, it sticks to the inside of my Magic Bullet so sometimes when I’m feeling resentful of that side effect, I skip it.
5. Flavor. I tend to add a little bit of vanilla extract in my smoothies as a rule. Sometimes I’ll also use almond extract or mint extract when I’m feeling creative. When I use peanut butter I’ll typically put in a big ole’ tablespoon full of cocoa powder, and thanks to Sweet Tater, I also now love adding a sprinkle or 5 of cinnamon. Really it’s fun to just play around and see what you like.
6. Greens. For the love of Popeye, try some spinach in that smoothie. Frozen is now the way to go for me, because fresh spinach typically finds its way into the compost bin a little quicker than I’d like to admit, and because it also makes my smoothies a little bit sludgy. I’ve also found that using frozen spinach pretty much eliminates any need for ice, which is lovely because 1. my Magic Bullet can’t ever fit any ice after all those other ingredients I’ve added and 2. because Magic Bullet sounds like a dying hyena when it tries to grind ice and it scares the cats (and the boyfriend) and 3. because I don’t like very very cold drinks or foods, anyway. Besides ice cream, that is. I will repeat for the millionth time on this blog and other green smoothie-loving blogs that spinach, especially frozen, in no way impacts the taste of the smoothie. It makes it a weird color, sure, but neon orange yogurt isn’t natural. Just a thought.
7. Sweetener. I no longer add sweetener because I’ve begun to just enjoy the sweetness of banana (another banana-benefit) and the original almond milk that I buy. When I did use sweetener I would use honey or agave nectar (I get this for cheap at TJ Maxx), but whatever you use is up to you. I won’t even start with chemical sweeteners like Sucralose or Aspartame. Just… meh. Skip ‘em.
8. Toppings! Granola, uncooked oats, chocolate chips, fruit (fresh or dried), cereal, nuts or seeds, coconut, and so on.

I think that about does it. Here are some recipe ideas for 1 person:

• Honey Banana Oatmeal: 1/2 frozen banana, 1 cup almond milk, 2 TBSP old fashioned oats, some frozen spinach, splash of vanilla extract, drizzle of honey, tablespoon or two of Greek yogurt.
• Chocolate PB: 1/2 frozen banana, 1 cup almond milk, 2 TBSP ground flax or oatmeal, some frozen spinach, splash of vanilla extract, 1 TBSP peanut butter, 1 TBSP cocoa powder. (topped with chocolate chips for dessert)

• PB & J: 1/2 frozen banana, a few frozen strawberries, 1 cup almond milk, 2 TBSP oatmeal, some frozen spinach, splash of vanilla extract, 1 TBSP peanut butter.
• Tropical: 1/2 frozen banana, some frozen pineapple and mango chunks, 1 cup almond milk, 1 TBSP ground flax, some frozen spinach, 1 TBSP Greek yogurt. (topped with blueberries, peach, granola, coconut oil)

• PB & Cinnamon: 1/2 frozen banana, 1 cup almond milk, 2 TBSP oatmeal, some frozen spinach, splash of almond extract, TBSP of Greek yogurt, generous sprinkle of cinnamon.
• Berry Pie: 1/2 frozen banana, handful of frozen berries (I love blueberries in smoothies), 1 cup almond milk, 2 TBSP oatmeal, some frozen spinach, splash of vanilla and almond extract, TBSP of Greek yogurt. (Could use other fruit, like peach or cherry, for this “pie” type as well).

• Pumpkin Pie: 1/2 frozen banana, 1 cup almond milk, 2 TBSP oatmeal, 2 TBSP canned pumpkin, vanilla and almond extract, generous sprinkle of pumpkin pie spice, TBSP of Greek yogurt.

• Chocolate Cherry: 1/2 frozen banana, some frozen or fresh cherries, 1 cup almond milk, 2 TBSP flax/oatmeal, some frozen spinach, vanilla and almond extract, TBSP of cocoa powder, TBSP of Greek yogurt.

That’s probably enough to get the smoothie juices flowing. Of course you could sub in other fats like coconut; coconut oil drizzled on top of a smoothie in a bowl is good on ALL of these, really. There are also fun cake batter smoothie and minty green smoothie recipes out there, just play around with the flavors or do some good old fashioned Googling. Never fails.

Happy New Year, everyone! Chris and I are just staying in tonight, I think… wine and beer are on the menu (this Highlands Thunderstruck Coffee Porter is very very good…). Hope everyone is safe and having a wonderful New Year’s Eve! See you all in 2012!

(If anyone has any other smoothie ideas, please leave them below!)

I still blog? I guess so.

I’ve been student teaching since mid-late August, and wow has it flown by. Tomorrow is my actual last day, but my last day teaching was Friday. I’m sure I’ll write more about it later, but it has been a pretty crazy time in my life. I decided not to blog during this time partly because I hardly had time to eat (um up until recently, hello Halloween candy and 5 extra pounds!), but also because I just decided it would be best to stay off the internets in this way. You never know!

What comes next? I honestly have no idea, but I plan substitute for now on top of my part-time job with my university, hopefully finding a full-time job soon.

Unfortunately I probably won’t be creating more masterpieces like this anytime soon:

Turkeys eating pizza for breakfast? Of course!

… but I’ll have more time for yummy creations like this:

Cranberry Nut Bread I

Mmmm. I made this last night exactly as the recipe author did, except for adding 1/4 cup of white chocolate chips for a little added sweetness. Unnecessary, but enjoyed.

Want to see it in the process of being enjoyed? Of course you do…

Who doesn’t like pictures of partially-eaten food?

Delicious. Can it be cranberry season year-round? This bread was really very quick to put together, so I plan to make it again for Thanksgiving this year and possibly for Christmas. Maybe I’ll bring a loaf to Chris’ parents…

Happy Thanksgiving!

First of all, thank you all so much for the great response to the giveaway!  I’m so sorry all of you couldn’t win, but I hope that you’ll still look into getting your own anyway. WORTH IT. Every penny.

To those of you who were/are unsure about it (and to the 100s that read, but did not enter!), I should let you know that I also had serious reservations about this product. In fact, it took me a YEAR to actually buy one, because at that point I was at the “eh, why the heck not?” stage of being curious about the product. When I first read about the DivaCup my first thought was, admittedly… “GROSS.” But I’m SO glad I gave it a shot, made the (somewhat small!) investment, and tried the DivaCup. It really and truly has changed my period, and of course my life. I do not dread my period as I once did, travelling is easier, life is easier. One less thing to worry about.

Also, I highly recommend that you  “like” DivaCup on Facebook and follow them on Twitter. They post neat tidbits of info regularly and also link up to other DivaCup giveaways!

And  now, the winner!

But first, some cats…

because I’m obsessed.

Okay, the WINNER IS:

Congrats April! Email me at recipeasandmusings@gmail.com with your mailing address and preferred size (Model 1 or 2).

Thanks again everyone, and thanks DivaCup!

***********************

So, soup! Yes, I know it got up to 85+ degrees F here in good ole’ L-burg, Virginia today (side note: IT’S 73* RIGHT NOW!), but Chris is a fella who will eat soup anytime, anywhere… and I just wanted to do something with this bag of split peas I’ve had for months.

Amen.

Anyhoodle, I went a’-searchin’ for a split pea soup recipe and low and behold, 101 Cookbooks’ showed up as result #1. Thanks for spying on me, internets.

Here is the link to Heidi’s simple recipe: Vegetarian Split Pea Soup.

While I’d love to say that Heidi’s recipe is THE BOMB (I’m bringing that back btw, along with “That’s BOSS!”), I did change it up a bit. So while it probably IS boss, I cannot say for certain.

Marie’s Vegetarian Split Pea Soup (Inspired by 101 Cookbooks’ Recipe)

• 2 Tbsp olive oil
• 1/4 yellow onion, finely diced
• 1/4 red onion, finely diced
• 1 tsp garlic, minced
• 1 tsp fine-grain salt
• 2 cups dried split peas, rinsed and sorted
• 5 cups water
• 1/2 tsp rubbed sage
• 1/4 tsp Marjoram (I was just messing around, I’m sure it doesn’t need this)
• 1/4 tsp fennel seed
• 1/8 tsp curry powder (didn’t want to overwhelm, but still wanted the curry hint)
• 1 Tbsp lemon juice

Add the olive oil to a large pot and heat to medium. Stir in the onions and cook until nearly translucent, about 3-5 minutes. Stir in the garlic and let cook for another minute. Then add in the salt, split peas, and water and bring to a boil. Lower to a simmer and cook for 20-30 minutes with the lid tilted, until softened. Add in the spices and adjust the saltiness to your liking. Then, mash with a potato masher until the soup is your desired consistency (you could instead reserve half and puree half like Heidi, but that dirties too many dishes). Stir in the lemon juice just before serving. Garnish with smoked paprika (aka my favorite spice in the world).

Potato masher for lazies like me

And it’s delicious. I don’t recall ever having split pea soup in my life, but I like it. Split peas are high in fiber and protein (9 grams for both per 1/4 cup uncooked peas) so that’s a great little meal or side dish for vegetarians (moi) and omnivores (Chris) alike. I added the extra spices because I wanted to add a sausage-like flavor, hence the common sausage seasonings fennel seed and sage. And curry… because I like curry.

How awesome is this soup mug? I love Goodwill.

Forgot to add the smoked paprika before the photos… whoops.

And of course I had help from my sous-chefs…

What? We’re helping!

You can leave, I’ll watch it…

Thanks, Davie.

Not sure what that is?

Menstrual cup.

Men, have you left yet?????

Okay, good.

I’ve been putting off writing about this because, you know, it has to do with lady-parts and monthlies and all (no really guys, have you left?). But while I consider this a food blog, I also consider it a healthy living blog—and of course our lady hoo-hahs factor greatly into our overall health.

I’ve been using a DivaCup menstrual cup for almost a year now, and it has honestly changed my life. I know that sounds like a silly sweeping statement to make, but it’s true. As long as I own one of these I will never have to buy tampons or pads again, and we ALL know how expensive those are and how much they add up, especially if we replenish those boxes monthly.

So what is it?

The DivaCup is a menstrual cup that is carefully inserted into the yahoo (okay I’ll say it—vagina). It basically “catches” the flow during your period, much in the way a tampon absorbs the flow, or a pad catches the flow, but in a much cleaner, less messy way. Think of it as streamlining your period.

Can you feel it? Does it leak? Does it hurt?

Yes and no. There is a definite learning curve involved in inserting the cup correctly. I think that by the 3rd day of my first period using it, though, I had it down. Since I have been using it for almost a year, I sort of think nothing of it now. However, those first couple of days I did experience some leaking, until I figured out how to properly insert it. And no—it does NOT hurt. You know how a not fully-soaked (gross) tampon hurts like the dickens when it’s time to take it out? Long gone are those days, baby. All you do with the DivaCup is simply grasp the stem (or remnant of stem—I trimmed mine off) and carefully pull it out. Unless you’re a barbarian, or your vagina just wasn’t made for something like this (possible!!!), it will not hurt.

Isn’t it kind of gross?

Well… yeah. Kind of. But aren’t tampons kind of nasty? And pads? I can’t remember the last time I used a pad, and for good reason. They smell. So do tampons. With the DivaCup, nothing is external of the vagina. And yes it can be a little gross at first putting your fingers “up there,” but trust me—you’ll get over it! It’s truly not any grosser than dealing with soaked tampons and pads. Plus, and this is a MAJOR plus—you don’t have to dispose of the DivaCup. This thing lasts for years. YEARS***** (SEE EDIT). No more wrapping up dirtied tampons because you’re afraid of clogging a friend’s toilet. No more wrapping up tampons and pads with massive amounts of toilet paper and hiding them in the trash at your in-laws’. No more carrying around 4 different sizes of tampons in your purse because you’re not sure how your period will be that day. No more tampons and pads littering our dumps all over the world. It rocks.

DivaCups are for hippies. I’m fine with tampons and/or pads.

Are you really? Truly? What about the pesticides found in tampons? Is it really a good idea to be putting something potentially very harmful inside one of your most sensitive body parts? What about how smelly they can be (especially when you’re all schweaty in the summer—what, just me??)? What about the price? Pads and tampons really do add up. Say you spend about $10 a month on tampons. A DivaCup will cost you about $30-$40 up front. Yes, it is an investment, but it will pay for itself in 3-4 months, and let’s not forget that it lasts for years**** (ya know, if you don’t lose it or destroy it) (SEE EDIT). Plus, cleaning it is E-A-S-Y.

(EDIT, re: how long the DivaCup lasts): From the FAQ page…

Q. What is the lifespan of The DivaCup? When should I replace The DivaCup?

Anyway, I could ramble on all day about these things. DivaCup has a fantastic FAQ page on their website, so look there for anything I have not answered. Please also feel free to ask me anything you want in the comments section (I’m sure other people will be wondering the same things as you!) or you can always email me (recipeasandmusings@gmail.com).

There are two sizes of the DivaCup: Model 1 is pre-childbirth/younger than 30, and Model 2 is post-childbirth/30 or older. Again, their FAQ page has answers to questions on sizing.

Now, it’s time to win one. Cool, huh? I will say here that I would have written this review, as-is, regardless of whether or not DivaCup would sponsor a Giveaway for me. However I took a chance and emailed them hoping they’d be willing to provide a DivaCup for a blog giveaway, which they promptly answered yes to! So, thank you DivaCup! Awesome company.

Here’s how to win:

• Comment: I’m a Diva! on this post in the comments section below. You can still comment things like “Marie why are you such a hippie nutjob?” but make sure you write “I’m a Diva!” so that I know you’re entering the giveaway.
• Tweet: Hey @marieapea is giving away a @DivaCup on http://recipeasandmusings.com! , and comment here AGAIN to let me know that you did.
• Like ReciPeas and Musings on Facebook, and comment here AGAIN to let me know that you did.

That’s three separate entries, and more ways to win.

The giveaway will be open from the time of this posting until Friday, July 15th at noon EST. At that time I will use a random number generator to choose the winner.

So, please enter! Tell your friends, tell your mom, tell your sisters and aunts and cousins.

If you do not win, here are a couple ways you can buy your own—just like I did.

Good luck everyone!

<3,

Marie

Mile post 52, Blue Ridge Parkway, Appalachian Trail, Bluff Mountain.

Blurrrrry Butterfly & Bee

Just about home…

Home =)

LOVE these flowers…

Hope everyone is having a good Sunday! What have you been up to this weekend?

Made by Chris

Chris is on a pasta kick, and I like it. He went to Montreal to visit/help his friend Chris move back home to Virginia two weeks ago. They gallivanted around town doing manly things like riding bikes, visiting markets (CREAMY HONEY!!), and drinking. They also, supposedly, ate pasta. Chris (my Chris) told me that Chris (his friend) pretty much only ate pasta, bread, and cheese during his time living alone in Montreal to finish up his master’s at McGill.

I’m pretty sure Chris (the friend) ate more than that during his time among the Québécois, but now I have a Chris on my hands who wants pasta, bread, and cheese on the regular.

I’m not complaining . Tonight Chris whipped up a simple but dreamy creamy white sauce made with ricotta, olive oil and basil pesto, into which he stirred a fresh farmer’s market tomato. I <3 the Lynchburg farmer’s market. Nay, LOVE. We topped off the whole wheat spaghetti and sauce with fresh basil from our little back deck basil plant that is looking a little sad, but is still producing some delicious leaves.

I know I still need to do a house post (PRO-crastinator!) but this happened yesterday:

Chris did this

That glowing hole to the right of the faucet has since been replaced with the dish soap dispenser which came with the faucet. Marie (that’s MEEE) did that. The faucet is a Delta and we got a great deal on it at Lowe’s after they honored the online sale price for us. Just e-mail me if you’re curious about the model! I’m in love.

For reference, this is what the kitchen looks like (taken during inspection):

Jozy also helped:

I hand you deese?

While Davie did this:

I sleep like dis.

Actually he’s just doing a new pose he invented called Crescent Moon Catasana for his new brand of yoga called Level 2 Cat Yoga. Yeah, I don’t know either. He’s been reading Baron Baptiste’s Journey Into Power and I think he’s gotten a bit ahead of himself.

Anyway we’re watching Harry Potter. Less than a week!

Harry Who?

Sorry for the disappearance. Actually… I bet only 2 of you noticed, and I’m sure my mother was glad for the reprieve. Sometimes, I bore even her.

Kidding mom. Love you.

Anyway I thought I’d dive back into this ole’ bloggity blog that I’m actually realizing I’ve missed dearly, with what else? Pictures of my food. DUH.

Lunch today was inspired by ma soeur. Lately I’ve been digging the green smoothie and have been making it a priority to have at least one a day. This is mostly because they’re entirely delicious, but also because they’re… healthy. Yep. That exists. Delicious + healthy. It’s a thing. Kind of like Sasquatch.

Have I lost you? Here’s a smoothie:

1 pre-cut frozen banana, 4 frozen strawberries, 1 cup vanilla almond milk (which I’ve been buying exclusively for smoothies– weird?), and a good handful of frozen spinach. I’ve switched over to frozen instead of fresh because A) the fresh spinach was going bad too quickly and B) I think fresh spinach gives the smoothie a bit of a sludgy quality. Blergh. Frozen has been a good switch. After the picture I stirred in coconut butter and chia seeds.

Last night’s leftovers of Isa’s Chickpea Cutlets (so so so good), grilled squash, and some fresh broccoli. All smothered in Mama Pea’s Mmmm Sauce. Oh good gravy, the sauce. It’s amazing! I highly recommend everyone try this. All vegan, all good—I seriously licked out the Cuisinart. Not the blade though… okay maybe a little. I lived.

It was worth the risk.

Ahhhh, that felt nice. On to bigger things!

*************************************

So yep, we’ve moved! I know most of you know this already, but that’s why this whole blog break started. I was completely and entirely exhausted for about 2 weeks. We cleaned, cleaned, cleaned, and oh, we cleaned some more. The house was a foreclosure as I know I’ve already mentioned, but it also sat vacant for about 7 months. Bugs had free reign, and it looked as though mice and perhaps other rodents had free reign of the basement. Remember this?

Yeah, that’s the doggie door in the basement door that we closed up the night we got the keys. It’s doing its job (keeping out larger critters) for sure, but it’s still not very secure– meaning bugs can just crawl on in. The bottom of the door is also rusting out, leaving just enough space on the bottom for… more bugs to enter. No big deal. Luckily it’s getting replaced tomorrow (woo-hoo!) but our hazardous back sliding door to the deck (and driveway) won’t be replaced for another week or so. Ah well.

Aside from the bugs and mouse poop, the people who lived here were apparently complete slobs. The oven, I’m convinced, in uncleanable. Yep that’s a word. No… not it’s not. Anyway I tackled that baby with Method wipes, then a vinegar general cleaning solution, and baking soda, and a scouring sponge, and finally, Dr. Bronner’s peppermint castile soap mixed in a little water. Dr. Bronner’s for the win! The oven is still gross though. But hey, at least it works! Anyway, we also had to do the usual cleaning the floors, cleaning out cabinets and shelves, etc. I’ll stop there because this is boring, but we basically stayed up way past our bedtimes for a couple of weeks to make this place somewhat livable. I’ll get into more of what we have ahead of us soon. It’s a fixer-upper for sure though!

Our current project is tackling the stairs. Randomly after 8 p.m. on Sunday night, Chris and I did this:

Good-bye, nasty gross carpet. We got two quotes on re-carpeting the two downstairs bedrooms (weirdly the only rooms still with carpet) along with the stairs. The quotes were way higher than we expected, due in large part to stair fees. After the second quote came back just as painful as the first we looked at each other and said “Let’s just paint the stairs.” Amen. And then this happened:

hottieeee

the fun part!

Nekkid stairs

We’re thinking of painting the risers white because we both love that look, and the treads brown. Not dark, mocha, blackish-brown, but a medium brown or a darker tan. We’ll see. First we have to tackle getting out the remaining staples that have been giving us quite the headache. Yeesh. Although, I think we’re incredible lucky the stairs are in such good condition. No huge cracks or horribly messed up wood to deal with. Huzzah!

Alrighty I do believe that’s enough for now! Stopping before this turns into a novel . I’ll be back later with a house tour (before we moved in) and eventually I’ll get things a little more cleaned up around here and do an all-moved-in house tour. I’d just like to do that once the carpet has been replaced in the two downstairs bedrooms and we can actually organize some more!

And now for your regularly scheduled cuteness:

Awww.

soccer stud

This one:

duh. i know... i'm beautiful

I feel terrible because Chris and I really didn’t know when her birthday was, since we got her at the shelter. Today is the day Jozy’s vet guessed when we took her for her first appointment back in October 2009. And today they kindly reminded me with an email and an E-Card for Jo! I will show her when I get home (I’m working today)… I’m sure she’ll be thrilled.

you can actually count on me not caring one bit

A la Caturday’s Sweet Tater (it’s Ralphie and Weasel’s birthday, too!), some pictures of my wee little girl:

i will just hide here (first photo of my Jo)

helping Chris with emails

still her favorite toy

snuggling with me

and my favorite picture ever:

these are mine now

Hahaha. I love that one. I remember when we first got Jo, I thought she was SO TINY. She felt like skin and bones to me, and while she was pretty skinny (boy did she fill out quickly!), now that we have little Davie I realize how healthy she was. You can feel every single bone in Davie’s body, and if he lacked fur I’m sure you could see every rib. Poor baby!

Having grown up with dogs and zero understanding of cats, Jozy was at first… a struggle, to put it lightly However, it didn’t take long for her to snuggle and “frrrrp!” her way into my life, and I’m now the happy slave cat mom to two adorable fur balls. I don’t even care that I’ve become a crazy cat lady– in fact, I’ve completely embraced it. Cat pajamas and all. (And Tater, if you read this… I’m completely with you. They’re my bffs… and they’ll never, EVER die.)

Happy Birthday Jo! I can’t believe you’re already two.

whatever, i'm just here for the food

I’m in love.