Archive for May, 2011

Oh the cravings

In the 29th week of my fourth and final pregnancy, I find myself craving limes.  Everyday I think about limes.  In fact, I’m eating an Edy’s lime popsicle as I type.  I’ve also recently discovered Sonic limeade.  I tried the cranberry limeade today, and I’m hooked.  To top it off, Sonic also has the best ice.  I’ll be making several trips there in the next 68 days.  I’m officially on a countdown to July 25th.

With Son #3, my biggest craving was Dairy Queen.  I took the older boys to Dairy Queen three times in one week when I was pregnant with him.  I’m convinced that the old wives tale about craving ice cream is true.  When I’m not pregnant, I can’t finish even a small shake.  I don’t ever think about ice cream.  When I am pregnant, I can’t get enough, and use my heartburn as an excuse to eat more.

Sons #1 and #2 are a bit foggier in my mind.  Especially Son #2.  I think you remember more about the first time you were pregnant because it’s all new.  The first time around, vinegar seemed to be at the top of my list.  Ketchup, pickles and anything else with vinegar.  I also recall sending my husband to get slices of pie more than once.

Perhaps vinegar is a craving with this pregnancy as well.  I decided that Pork Schnitzel with a cabbage-apple salad sounded delicious one week.  The red cabbage hit the spot, especially with the Granny Smith apples and cider vinaigrette.  When the boys came into the kitchen for dinner, they loudly exclaimed “What is that SMELL?”.  Cabbage may not smell the best, but I am still a fan.  I coated the pork with panko crumbs, which browned up beautifully and made a great crust.  The boys loved the pork, but were not big fans of the cabbage.  Maybe once they get used to the smell.

On a happy note, my older boys were discussing my cooking tonight during dinner.  Son #2 asked his older brother if he liked mom’s cooking better than restaurant food.  They both agreed my food was much better than any restaurant.  Ahhh, these are the memories I need to hold onto.


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It has been awhile

Did you miss me? After living in a hotel for twelve nights and returning home to what seems like the busiest spring we’ve ever had, I’m still writing about food I made back in March.  Ah, March…I miss you a little.  Yes, you were cold and miserable.  Yes, I was ready for warm weather.  But I was cooking in March!

The spring season has come upon us with a vengeance.  Son #1 is busy with baseball (and loving every minute of it), Son #2 has started soccer, they both have swimming, and I seem to have a real problem saying no to things.  I’m currently in the midst of a huge community garden project which is taking up half of my time these days, but I’m loving it and am so proud of what we are accomplishing.  If this garden lives up to our expectations, it will feed many people who don’t normally have access to fresh produce.  If you are curious about our garden, please visit

This schedule has proven one important point.  Families are busy.  Too busy, in fact.  How do we have time to cook healthy meals for our families when we need to be four places at once?  I’m trying to find the answer to that.  Especially since all the convenience food we’ve been eating makes me feel terrible.  My poor pregnant feet feel swollen and the scale hasn’t been kind over the last month.  I hope I find a solution and that other families do too, because I think our health suffers too much when we give into all that easy “junk”.

So onto one of my March meals.  I wish we could have eaten it tonight.  It was delicious!  My husband chose the meal out of our trusty America’s Test Kitchen 30-Minute Suppers magazine.   The Thai Curry Chicken with Sweet Potatoes and Green Beans was easy and didn’t have a million ingredients, but still tasted complex.  I don’t know how many times I’ve fed my boys sweet potatoes, but I still can’t get them to like them.  I’ll keep trying.  At least they ate the green beans, chicken, and rice.

Recipe from America’s Test Kitchen

1 14-ounce can coconut milk

1 cup chicken broth

2 tbsp fish sauce (I used oyster sauce)

2 tbsp Thai red curry paste

2 tbsp light brown sugar

1 large sweet potato, peeled and cut into 1-inch chunks

1 pound chicken breast, cut into 1/4-inch thick slices

6 ounces green beans, trimmed and cut in 2-inch lengths

1 tbsp lime juice

3/4 cup basil, chopped

Salt and pepper

1. Bring coconut milk, broth, fish sauce, curry paste and sugar to boil in large saucepan over medium-high heat. Reduce heat to medium and simmer until flavors meld, about 5 minutes.

2. Add potatoes and simmer, covered, until nearly tender, about 8 minutes. Add chicken and beans to pot and simmer, stirring occasionally until chicken is cooked through and potatoes and beans are tender, about 5 minutes. Stir in lime juice and basil. Season with salt and pepper.  Serve with rice.

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