Good morning! Hopefully you are having a good week. Ours has been busy! We are trying to get things ready for Christmas, as I am sure all of you are! Luckily my little elf just got a computer, so she can keep things straight for us. Between her ability to use the LeapFrog computer and my iPhone, she will be blogging any minute. Today we are planning on going to playgroup then baking cookies this afternoon. Luckily I 
I found the camera cord – well, I found another cord that I didn’t realize worked with my camera, so we are back in business! Here are a few fun pictures from Thanksgiving at my grandmas’s house! Anna wanting to help Papa with the turkey. Corey taking Anna for a ride in the purse. Her response, “more, peeese. more, peese” More to come. ————————————- Last night for dinner I wanted something fresh, light and crunchy. Since 
After being at Foodbuzz and in California all week I am excited to be back in my kitchen cooking! But after looking in my bare cupboards and through my empty, post-vacation fridge I lost some motivation to cook. The plan was to go to the store this morning but spinning and music class got in the way. So, I thought about Ashley’s motto for November “get shit done” and decided to make something from what I had, while Anna slept. 
At 7:05am yesterday morning, I got out my beloved Crock-Pot. I had not used it in our new house so I was excited to see it working on my new counters. Crock-Pots are so great because they allow you to have a hot dinner waiting for you to eat while you are off playing! They also have a magical way of creaming delicious ingredients together. As part of the Foodbuzz’s September 24×24, my goal was to create a cheap, 
Don’t judge a book by it’s cover. Can you see how this statement would apply to this fantastic Indian dish I created this week. Brady and I were in the mood for Indian and since my parents were not sold on the cuisine, I had to make it good. This came together with not too many ingredients and mostly things you keep on hand. Anna loved it too! Don’t be surprised if you see it again next week. 
I made this dish after my mini cooking lesson at Apsara yesterday. It turned out super spicy but delicious. In the recipe below, I wrote how much coconut milk you could add, but feel free to add more or less according to your liking. Red Curry Tofu 1 block of firm tofu, pressed and cubed 1 large can of shredded bamboo shoots 1/2 can of coconut milk (I used light) 1 T. red curry paste (this made my |
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