|This bib is for the baby but it looks cute on our kitty too.|
|On our second wedding anniversary, Noah and I were blessed with not |
one but two rainbows. That's right, a double rainbow.
Which reminded me of one of my favorite youtube videos of all time.
|A large pot of split pea soup.|
What have I been doing on my pre-baby maternity leave the past two weeks? A lot of walks and yoga. Seeing friends. Continuing to overmother my cats. (In case I haven't mentioned it before, I'm a cat lady just waiting to happen.) And just about every home labor induction technique under the sun.
I've been cooking and baking a lot these past few weeks, which has been really delightful. I just haven't been posting about it. On the advice of many friends, Noah and I have put together a freezer full of goodies to tide us over for the first weeks when baby boy finally makes his entrance into this world. I made this split pea soup and froze it in a couple of jars. I figure each one will be enough for 1-2 meals for Noah and I.
1 medium onion, finally chopped
4 small carrots or 2 medium carrots, chopped
2 TBL butter
2 tsp sea salt
4 cloves of garlic, chopped
2 cups of split peas, rinsed
4 cups of water
1/2 tsp cumin
1/2 tsp cayenne pepper
1 tsp paprikia
1) Melt the butter in the pan and add the onion. Cook until translucent.
2) Add the carrots and cook for a few minutes, until carrots begin to soften. Then add the garlic. Stir for one minute.
3) Add the spices and salt and mix. Then add the split peas and water and bring to a boil.
4) Cook on medium low heat for about 45 minutes, or until peas are cooked. Taste for salt and pepper and add as needed.
|A shot from my walks in the Presidio.|
|Making s'mores on the beach in Santa Cruz.|