It’s a….. lizard!

Kate has a little trouble understanding one fact of anatomy… that her ribs are on the inside of her body… no matter what I tell her, she is convinced that her “ribs” are, well, on the surface.

Last night at a local restaurant, we were talking about whether Kate is going to have a brother or a sister (I can feel Jenny’s blood pressure rising right now), and she pointed all around my belly and said “There’s a brother right there, there, there, and there… there’s a sister, there’s a sister…” etc. So I said “What, am I having a litter or something?”

“Yes!! A lizard!! You’re having a lizard!” she said excitedly, as she went back to prodding my stomach, this time pointing out where all the lizards were located.

Then she pointed a little, uh, higher. “And that’s where the baby is,” she proclaimed to everyone in earshot. “Right there, where your ribs got bigger.”

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WFMW: Take 2!

Ok, so when I wrote the previous post about my crock potting genius, I didn’t realize today was a backwards WFMW where we ask for advice. Oops! So, now I’ll ask you dear readers to SOLVE MY PROBLEMS FOR ME!! I just paid some bills this morning, and our electric bill is crazy-high. It’s reee-diculous! So who’s got some tips for me on how to bring this baby down?? Besides “don’t leave all the lights on at one time” – I swear I am the light-turning-off-Nazi around here! Help me blogosphere! Heeeeeelp!

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WFMW: Crock Pottin’ It Up!

I know there have probably been 1,000 Works for Me Wednesday posts on this topic throughout the blogosphere, but I can’t help posting about my love for the crock pot, because it is something that works for me very, very frequently! Like at least twice a week. I have one basic recipe that has several different variations. The basic ingredients are 6 frozen chicken tenderloins, 1 can cream of chicken soup, one can or frozen bag of vegetables, and 1/2 soup can of milk. The variations include what kind of vegetables (a can of mixed vegetables or a bag of frozen broccoli? A bag of frozen “italian blend” veggies or “mexican blend”? The possibilities are endless!) I almost always add a clove of garlic (pressed), and if I’m going Italian style, I add italian seasoning, if mexican style, I add a can of diced tomatoes and chili powder. Four hours on high or six hours on low and you’ve got a culinary masterpiece! I usually serve all these masterpieces over egg noodles or rice. The mexican blend I like to serve with rice inside a tortilla, topped with cheddar cheese for a very yummy burrito! Sometimes I get crazy and use cream of mushroom soup, onion soup mix, and sour cream for an oniony-stroganoff type dish. Basically I just re-invent it every time I make it! And I almost always have enough left over for me to eat for lunch the next day. Yum!

So, the crock pot works for this very un-gourmet cook! For more great WFMW ideas, check out Rocks in My Dryer!

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