I have approximately an eighth of a second to write this while Aston chews Andy up and spits him down the stairs, so I'll try to make this quick.
Let's see? What's new?
Andrew surprised me with this Banana Republic tote (in Cognac, no idea why that option isn't showing up anymore?), and I love it. I don't do diaper bags, so this is perfect for our upcoming travel. In a pinch it's large enough to drop over my head and pretend that I don't own the child who is trying to eat his own foot, the one who just threw his shoe at your head.
The one with good aim.
So, yeah, Aston is still a maniac. Yesterday he figured out how to get through two (closed) pocket doors and one (closed) exterior door in less than thirty seconds. I know this, because that's how long I had the microwave set for, and when I turned around from doing dishes to shut off the beeping, he was gone from my secure and completely childproof Attica. I found him outside sitting on our back stoop next to one of the dogs clutching a sock monkey. Totally true story.
Also? His a girlfriend's middle name is Danger. (I know. I wish I'd thought of it first, too.)
Also? I may or may not have dropped gum in his hair at the playground in front of a mothers group of no less than thirty women and had to have it cut out with a pocket knife.
Also? He makes up for being a complete and total terrorist by charming the eyeballs right out of my head which is probably why I let him do pull ups on my ponytail and use my face as a personal climbing gym. He is heaven that way. Proof:
-He bites my butt (yes, you read right) while I'm doing pushups and runs away, and when I catch him he razzleberries my face.
-He high fives the dog and says "Doog God! Doog God!"
-He has this little half smiley smirk thing he does that is just.
ir.
re.
sistible.
I blame his dad.
What else? There is an alligator in our lake. His name is Rupert. Kidding. Of course not. His name is Gary. Gary The Gator. (I'm not the brains behind that originality.) He's about five feet long, and so far he has not found his way into our yard. I'll let you know if or when that changes. We'll go with if. Let's just call it an if.
Anyway, on the subject of seafood, I made this rice the other day. It was delicious.
It's kind of a pain, but worth the effort. Trust.
Spanish Rice With Seafood
1 lemon, halved
2 artichokes
1/4 pound green beans, trimmed and cut into 3 inch pieces
9 clams
9 mussels
1/4 cup white wine
1 1/2 pounds chicken breast cut into bite size pieces
2 tablespoons extra virgin olive oil
1/2 sweet onion, chopped
1 garlic clove, minced
1 tablespoon paprika
1/2 cup short grain rice
1/2 cup long grain rice
1/2 can diced tomatoes, drained
1 cup chicken broth
1 red bell pepper, cut into 1/4 inch thick strips
Squeeze juice from one lemon half into a bowl of cold water. Cut off and discard stems from the artichokes and cut off the top inch and a half of leaves. Bend back outer leaves until they snap off. Keep discarding layers of leaves until they are pale green at the top and yellow at the base. Trim dark green fibrous parts from base and sides, then quarter artichoke lengthwise. Rub cut surfaces with other lemon half and drop artichokes into water.
Bring a large pot of salter water to a boil and simmer fresh artichokes for eleven minutes. Transfer with a slotted spoon to paper towels to drain. When cool enough to handle, scoop out choke with a spoon.
Cook beans in same pot of boiling salted water for four minutes. Drain in a colander, then rinse under cold running water to stop cooking. Pat dry.
Cook clams and mussels in wine in a large pot over medium high heat, covered, stirring occasionally, for about seven minutes, checking after four minutes and transferring to a bowl as they open. Keep covered. Discard any that haven't opened after eight minutes.
Season chicken with salt and pepper. Heat three quarters a tablespoon of oil in a pan over medium high heat until hot. Brown chicken well all over for fifteen minutes. Transfer with a slotted spoon to a plate.
Preheat oven to four hundred degrees.
Cook onion in three quarters a tablespoon of oil in a pan over medium heat, stirring, for six minutes. Add garlic and paprika and cook two more minutes. Add rice and cook, stirring, for one minute, then stir in tomatoes.
Add one cup of water, chicken broth, and chicken and bring to a boil over high heat. Boil, gently stirring and rotating the pan for fifteen minutes, or until the rice has absorbed most of the liquid.
Remove the pan from heat and tuck clams and mussels into the rice. Transfer to a glass dish and put in the oven for ten minutes.
While it's baking heat a half a tablespoon of oil in a large skillet over medium high heat and saute bell peppers for five minutes. Add green beans and artichokes and saute until just heated through. Season with salt and pepper.
Pull rice from the oven and tuck vegetables in. Let stand about ten minutes before serving.
Well, I think that's it for now. Working on some preliminary design for two of our bathrooms, but honestly I've been too overwhelmed to share. (And omg The Kitchen. Don't even. Just do not.) But our Guest Bedroom is nearly complete so check back for that Before + After sometime in the next week. Or so. Maybe typing it out will make me do it faster.
Okay. Bye 'til then.
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