What I Learned Having Twins

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I thought it might be fun to record what life with 8 month old twins is like for my future self to look back on, and for anyone who has this experience waiting for them in the near future. I should add that not a day goes by that I don’t think of those who have lost one or both twins. We are blessed to have them, I know, and my heart goes out to those who if things had been different would share in this experience too.

This list is actually useful to any parent of children who are close together, really – many of these applied to my life with 3 kids 3 and under as well.

1. Get Used to Humility – Last week I ran to tell my daughter’s coach something at a lacrosse jamboree, and I had two babies crawling around on a blanket. So I scooped them up and ran with one under either arm, and promptly horrified everyone watching. Whether it is getting through a day or a doorway, it will not look pretty sometimes. Any previous notions of having it all together will fall as fast as that next spray of baby spit up. People will just watch and stare as you do normal life events like walking down the street and checking out at Target (because NO cart has room for two car seats). You will need to push two carriages (or a carriage and a stroller) to shop. Which leads me to my next point…

2. Accept all offers of help – seriously. Hold a baby? Help you carry one of those two carts you have? Tie your shoes? Perhaps catch one of the myriad things you will be dropping every day? Yes please, sure. You will cut through that feeling of ‘gee I really should be able to do this on my own’ the first time you try to hold two babies at the same time. In turn, you will feel so much gratitude for the kindness of strangers. The first time I went to the grocery store with the twins, it was to buy dishwashing detergent. I realized in the checkout that I forgot to grab it. The woman behind me sensed my difficulty when I called home to make totally sure we were out (we were) and said, go grab it, I’ll watch the babies. And I let her. And I was so glad I did when I ran my dishwasher that night.

3. Know that no plan for help will be perfect – I was pretty open about the fact that we got an au pair before the twins came, especially since one of them might have Down syndrome. At first it was great to have an extra pair of hands when it took Ronan an hour to drink his bottle. He aspirated anything faster then the preemie-flow nipple, so needless to say he ate *s l o w*. But as he got faster, and didn’t need as long to eat, it became clear that there wasn’t much else she could do, and she struggled with following even the hour by hour schedule I made for her and couldn’t, say, make a meal or reliably get kids ready for sports. We went into rematch. And we waited. I pieced together some sitters, and was so thankful for neighbors on the same teams as all of our kids who were more than happy to give rides. It was much easier to have a great sitter for 10 hours then someone who hung around for 40 without really taking anything off my plate. Since my husband travels for work, and I am approaching a military wife level of solo parenting, I am hoping our next au pair is a help, and we screened her a lot more carefully. But its still a gamble. With the end of school, our needs will reshuffle and (hopefully) there will be a slower pace, but who knows what next week will bring.

4. Live in Day Tight Compartments –  This is my mantra. Of course, future planning and being organized does help, but when I think about everything that needs to happen, I try to stay focused on just today. It’s all I can handle.

5. Expect to drop at least one ball a day – somewhere along the way of motherhood I felt like its a good day if I didn’t drop any major balls. With twins, I quickly realized that at least one ball was going to be dropped each day, for sure. Forgot about a birthday party? Didn’t get the memo that its red white and blue day? It made it a lot easier to not beat myself up when it happened.

6. Know that your marriage will be challenged but you will come out stronger for forging the experience together. When I was pregnant and scouring tips for life with twins, one couple shared that they made it a rule that they couldn’t get divorced until their twins first birthday. By taking it off the table, they were able to go through the most brutal times without that option. You are both so stretched thin that extra grace and forgiveness is required. And giving each other breaks has always been important to us, but this is definitely more challenging with twins. In the end, hocking your wedding ring to pay for help or a date night now and then is the best way to weather your first year with twins.

7. Know that it will take you 30 minutes longer to do anything – this is partly because twins draw a lot of attention, so getting through a store or down the street for a walk seems to attract people. I remember leaving the school music concert and my husband was just standing at the door tapping his wrist saying ‘we have to go!’ because so many people wanted to stop and see the babies. I always say we love baby lovers, but it has lead to being a few minutes late for picking up my son at preschool or for a sitter because of people stopping me to see them. And of course there is the other end, which is packing up everyone to leave. Getting two small people in their car seats packed for the day or an outing takes a shockingly long time. I started to watch the clock and realized it always takes 30 minutes longer than I think it should.

8. Get used to your own company – it is a good thing that I am ok spending time with myself, because there is just a lot of isolation with babies. I suspect having older kids has buffered me a bit from this, because of seeing people at sports and birthday parties. But there are long weeks and even longer days where I think back and realize that there was barely 5 minutes I had to spend on myself, and with that comes little time to invest in friendships. Thankfully I have wonderful friends that are there for me through this year. But there are hours where I am rocking a baby, or entertaining two laughing faces while I shoveled food into their mouths. Music and podcasts help too when your hands are occupied. So does plotting my next novel.

9. Have a lot of grace for yourself – Another twin mom (Christy Brunk for those who know her) messaged me this sage advice right after I had the twins. I am so glad she did because I repeat this to myself almost every day. There are so many times where my writing brain hurts because I don’t have enough time to write, or things aren’t where I want them to be, and I just have to remind myself that this year is not the year for a whole lot of progress or self-improvement. Surviving is enough. There is a peace that comes with being enough right where you are, and I am thankful that this year has taught me that. Not that any of this is easy, because for some one like me who loves to grow, it is still hard. In fact the number one thing I have to have grace for is not doing enough self care. I will find my way back, but for now, granting myself this grace + living in day tight compartments helps me to not get discouraged.

10. Stay in the present moment – Like #4, the beauty of keeping your focus on the now helps in so many ways. I know it is overly talked about but staying in the now is the only tangent point to eternity we have. It is harder to have anxiety about the future or depression about the past when you are in the now. It is where we can access the grace and strength we need to get through hard things. There were so many moments in the middle of the night that I just couldn’t figure out how I was going to last until morning, or when two babies were crying and needed diaper changes, bottles and naps simultaenously. But I prayed in those moments, and here we are, months later, and we are ok. I hope to take this lesson far deeper into my life than just this year.

So there you have it, a few of the ideas that helped me survive having twins. I’ve said before, this year is one of our most intense. But these smiling faces get me through it every time.

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Weekly Meal Plan 6/18

Well, Father’s Day was busy. It’s hard when the expectations don’t match up to reality, and for us, well it was kind of like if Christmas was really the Valentine’s Day half off sale.

It’s all going to be ok though because my husbands real Father’s Day is this weekend when he is playing in a golf tournament and I have all the kids myself all weekend. It’s FINE.

Let’s talk about Summer! You’re officially here. We haven’t had time to savor you yet thanks to all those snowstorms giving us snow days. School’s out Thursday and I have the predictable feelings of relief and reprieve from the schedule plus the fear that I won’t have a minute alone until September. Last summer was the first time since having kids that I could sleep in and I went ahead and took that away by having twins but again, its FINE. Right?

Anyway, here is a week of meals that celebrate the produce that is rolling in to our farmers markets and the warmer temps that make us crave lighter food. Sunday was inspired by my oldest son’s 12th Birthday and he asked for Steak Tacos. This recipe from Tyler Florence for Tacos Carne Asada is SO good, and is a great summer recipe to have up your sleeve. Throw all the super flavorful ingredients (lime, oranges, jalapeños)  in a ziplock bag with flank steak and let it marinate all day while you’re at the beach/pool/club. Then get all the fixings at Trader Joe’s. Or any qualified retailer (sorry mom, who lives far from Trader Joes.)

Sunday

Tacos Carne Asada 

Monday

Chard and Sweet Corn Gratin

Tuesday 

Italian Stuffed Cabbages

Wednesday

Greek Tacos

Note: This post is a whole Greek Lunch Spread but this is pretty similar to what I do for Greek Tacos for dinner, minus the cheese and crackers. But feel free to let it serve as inspiration for any summer party since it is really easy and delicious. Or just a Wednesday dinner, since that’s what we are having.

Thursday

Grilled Ceasar Salad 

Friday

Keeping it really real…its pizza or the pool (which has a food bar) BUT I am giving you 2 recipes for Saturday in case you are invited to a party and want to make one of them.

Saturday

6 Ingredient Zucchini Tart

Panzanella with Mozzarella and Herbs 

Happy Week to everyone! Hope school will be out for you soon and memory making can commence.

xoxo Katie

Meal Plan Week of June 4th

 

Guess who is sleeping again and is in love with the world?

Yup. We’re all back to our chipper selves.

It’s just in time too because we have a lot trips coming up this month, and it’s my birthday on Friday. This weekend we are headed to my husband’s 20th College Reunion at Bates College in Maine. We are sleeping in the dorms with ALL six kids. Send prayers and wine (although its college, so probably beer instead).

Then it is back to Maine four days later for our annual trip to Lake Sebago. Its technically a work trip for my husband but we have seen the same families for four years (hi Darlene!) and watched their babies grow up…and they’ve watched our family get bigger every year. Can’t wait! We’ll be back just in time for the last week of school.

With all the travel, I’m trying to clean out our freezer and pantry a bit. As some of you know we buy our beef from our favorite Vermont farmer, Bob Standard at Vermont Natural Beef. I also found lots of ground turkey on sale, and all these recipes can use either one, obviously.

Sunday

American Chop Suey

I grew up in Chicago where we called this Beef Mac, but when I googled it this recipe was closer to how I make it. I add a ton of extra veggies to this – kale, spinach, zucchini, carrots whatever I have on hand to clean out the fridge. Need to blog how I do this but this recipe is close.

Monday 

Mini Meatloaves with Roasted Oven Potatoes

 I make these all the time (you might have seen me make it on Instastories). It’s so quick and easy and my kids love it with the Honey Mustard + Ketchup Sauce. If you’d prefer it with bacon on top I did that version here.

Tuesday

Lasagna

Just like the Chop Suey, I load my lasagna with veggies. My kids don’t mind them if they are soft and mixed into lasagna so I think of this a one of our healthier meals.

Wednesday

Mediterranean Stuffed Chicken Breasts

(Or if I get really lazy I am doing Chicken Taco Bowls in the Crock Pot. Again. But these are SO good and I have been craving them, so here’s hoping I can get all my packing done.)

Thursday

I’m going out to dinner with my husband, my best friend and her amazing new husband! Right after Lacrosse and Baseball. But still exciting! The kids are having pizza, and we are probably going to our favorite seafood restaurant in Portsmouth called Surf. But I have always wanted to make this Concussion Chicken from Courtney at A Life From Scratch, so if you are looking for a new dish here you go.

Friday

This is my actual birthday, and my husband is making all the plans for the reunion. I am not sure where we are eating, but I know there is a box of Ramen noodles (remember those in the dorm rooms!) coming with us per my daughter so at least we have that. Still can’t believe we are staying in dorms again. With our kids. And with TWO babies. But if you are looking to up your creative juices for summertime, check out these 21 Adaptable Summer Recipes You Should Memorize  from the NYT Cooking site (no pressure! they’re meant to help you be free and creative. The Ratatouille and Layered Vegetable Torte have my name on them for sure.)

Saturday

Cafeteria food? The fried chicken fingers at the local pub? Again, the hubby is planning it but IF I were home I would LOVE to make this Oven Roasted Chicken Shawarma with all the fixings. I have been on SUCH a chicken shawarma kick since I discovered and amazing Middle Eastern Cafe right next to my son’s preschool. He’s only there for one more week (cue all the mom tears) so I better get my fix next week. After that, I’ll be recipe testing at home for sure. UPDATE: He just sent me an email saying there is a formal dinner. Yay for packing 6 dress up outfits. 

Lemony Lentil Salad with Roasted Veggies and Fried Halloumi Cheese

Let me tell you what led me to the discovery of my new favorite food: lentil salad with roasted veggies and fried cheese. What’s that? A salad with fried cheese on top? Health meets decadence? Virtue meets indulgence?

YES to all of this.

It started when I had exactly 5 minutes to run through the grocery store, with my whole family waiting out in the car, for a quick stop to ‘pick up a few things’ (have you ever been in that situation? My heart pounded thinking about what will happen if they go rogue on my husband). When I walked by the cheese case and saw Halloumi cheese, ‘great for grilling!’ I grabbed it to possibly throw on the grill with our other food without much thought because *rogue children*.

And then I forgot about it.

Days later when I found it in the cheese drawer, I googled recipes to use it up and found one that fried it with honey. I had to try it.

You’ll find out pretty quickly as you assemble this dish that every single ingredient is delicious on its own and you’ll have to stop yourself from eating it. Roasted broccoli and cauliflower? So good.

Lemony garlic lentils cooked with a bay leaf and vegetable stock? Love.

And the final touch that is really more of a religious experience then salad topping: fried Halloumi cheese that is tossed in honey at the end so it becomes caramelized.

If you haven’t cooked with Halloumi before, it is a Greek hard cheese that is sort of like a cross between Manchego and Feta. It is great for grilling, and these recipes by Bobby Flay and the NYTimes both look excellent.

But this recipe, which is adapted from one by Jamie Oliver, opens up a whole new world for me: frying your cheese and finishing it with honey. The sweet-salty bite is one of those tastes that make you want to keep coming back for another taste. 

This dish composes so many elements – salty cheese, sweet honey, crunchy nuts, toothsome lentils, bitter roasted veggies, sour lemon and pungent garlic to make everything else sing. The dressing poured over the hot lentils infuses so much flavor.

Its truly like nothing I’ve ever eaten before.

It’s also a great dish to bring to a party, since you can cook all the different parts ahead of time, and set aside, then assemble all the ingredients before you go. Or just make it for yourself on a Monday night.

Hope you find a way to bring this into your life – you will thank me!

Lemony Lentil Salad with Roasted Veggies and Fried Halloumi Cheese (printer version here):

Ingredients:

4 cups broccoli and cauliflower (I used orange cauliflower)

olive oil

4 cloves of garlic

1 cup lentils

1 litre organic vegetable stock

1 fresh bay leaf

2 lemons

extra virgin olive oil

¼ cup walnuts or sliced almonds

1 large bunch of mixed soft herbs (parsley, mint, chervil)

250 g halloumi cheese (about a cup)

2 tablespoons runny honey

Directions:

  1. Preheat the oven to 425ºF.

  2. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with sea salt & black pepper.

  3. Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.

  4. Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.

  5. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.

  6. Toast the walnuts or almonds in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.

  7. Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.

  8. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.

  9. Drizzle over the honey and fry for 1 more minute, until sticky and caramelized. Scatter the halloumi over the salad and serve immediately.

 

How I Sleep Train

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Michael is sleep trained. Praise the Lord.

And what good is having a blog if you can’t shout this from the rooftops?

He is my 5th child to be sleep trained. And each time I was pressed up hard against desperation.

There is an acute edge to sleep deprivation. It is subtle, incessant, fluid, crushing. Every coping mechanism in you is sedated; everything that overwhelms you and makes you cranky and sucks patience out of you is loud. I am convinced a babies smiley-est days coincide with the hardest days of sleep deprivation because God knew we would need a light to our days.

I have historically trained our children at around 6 months. Ronan is about 2-3 weeks behind Michael on most things, and though he has always been a better sleeper than Michael, I think he is teething right now, so I will sleep train him next. I wanted to share how I did it with Michael while it is fresh because it feels like a miracle every time, and I think it could help other families. With the twins we were traveling and teething for most of their 6thmonth, so I waited, just as the bible told me too.

Not THEE Bible.

The Sleep Training Bible.

The Sleep Easy Solution.

I know that there are a lot of methods out there, and if another method or no method works for you know that I AM THRILLED FOR YOU. I am thrilled for any way a momma can get sleep.

But when my friend Angi mentioned that her nine-month old wasn’t sleeping through the night, and that her 5 year old didn’t sleep through the night until he was 3, I gave her the quick 5 minute synopsis about how The Sleep Easy Solution works since I had just re-read the book in preparation, and she emailed me back in two weeks to tell me it worked! Her son was sleeping through the night!

So I figured I would leave that synopsis here in case it helps even one other family.

First, let me say what it is not – it is not the Ferber method. It is not cry it out, although there are small contained periods of crying that in my experience have been at the most two 10-minute crying sessions. It is not attachment parenting.

What it is: the theory that learning to fall asleep on our own is a life skill. And we can help our babies learn it by letting them try to fall asleep on their own. You can learn more about it, and get their handouts at their website, www.sleepyplanet.com.

Here it goes:

When you sleep train, you need to pick a week where you are not traveling, and you and your baby are not sick or teething or otherwise going through a big transition or milestone, such as suddenly crawling, or starting a new job or sitter. Waiting for a good week pays off, and will reduce the frustration and amount of time you spend sleep training.

The book goes through several checklists that are also available on their website: what your nightly routine should be (a bath, getting dressed in a sleep sack, reading a book, a song, a nurse or bottle feed), what needs to be in the room (blackout shades, possibly a white noise machine or humidifier, absolutely nothing in the bed/crib that is stimulating save one lovely if they need, more for older kids).

You do your routine every night for a week or so, and those nights record the times your child wakes up and how long they feed for. This is the most crucial step for me, since all my kids fed through the night out of habit, mainly because they nursed back to sleep. So my main goal in sleep training is to break them of needing to fall asleep sucking, and then also wean them of their night feeds. Other people might have other ‘sleep stealers’ as the book calls them, and they go through how to deal with each one. But for me, our main sleep stealer is night feeds.

As you are doing your routine every night during the ‘warm up’ period (as I like to call it), your baby will start to associate a bath and a book with bed time, and they will become cues that it is night time. It’s also good to try to start putting your baby down when they are drowsy but not asleep. Falling asleep on their own, without sleep aids, is ultimately the goal, and this is SO much easier to do if you catch them in that window when they are naturally drowsy. When putting them down for the night, you can pat their back or bum, sing a song, play a musical toy that is short (no crib entertainment stations), but try to walk out while they are still awake. If Michael fell asleep while nursing, I would wake him up by kissing him and saying goodnight or talking to him. Then I would lay him down in the crib. I found that each night I tried to do this our babies got better and better at learning they could rub their head back and forth to sooth themselves, or rub their hand back and forth, or scratch the sheets rhythmically. These are all great tools since it is their way to self sooth. If you have a thumb sucker, they have a great built in way to self sooth. As they get older, this often becomes rubbing a lovey or stroking the silky part of it or rubbing it across their nose. (A paci is only ok if they can reliably put it back in their mouth on their own – since the goal is for them to put themselves to sleep on their own – and if you do want to use the authors recommend to leave several in the crib).

The main goal of the warm up period is to practice putting them to sleep drowsy but not asleep, and take note of the times they wake up. You should also be filling your husband in on the plan once you’ve come up with it so you are both on the same page, and so he can be moral support to you if you are waffling in your decisions.

When you are ready to sleep train, follow the charts they have on their website, sleepyplanet.com or in the book.

The goal is to get your baby to sleep for 10-11 hours and have some sample schedules. Our goal range was 7:30-6am. They will have you write down the times they’ve been waking up in between – for Michael it was 10:30, 2, and 4:30. Then you write down how long they feed for. We had 18 minutes, 5 minutes, 5 minutes (think this is roughly equal to 6 oz, 4 oz, 4 oz of bottle feeding.).

You set your alarm for an hour before their normal wake up time. My times were: 9:30 dream feed before I went to bed, and set my alarm for 1 and 3:30. The first night you wake them up at those times and give them their feed. The next night you feed them at the same times, but shave off 1 0z or 2 minutes of nursing. The next night you shave 1 oz. or 2 min. of nursing. By the third night, I was down to one feed for 4 minutes, and the other feeds for 1 minute. Then the last night, I dropped 2 of the feeds at 1 and 3:30, and only feed him at 9:30 for 4 minutes.

If they should wake up at their old feed times, and Michael did the night we dropped them, you let them cry for 10 minutes, and then if they are still crying you go in for 30 seconds and stand in the MIDDLE of the room – halfway between the bed and the door – and say “its ok, baby, you’re fine. I love you. It’s night night time. Go back to sleep.” Or whatever loving reassuring words you want to deliver. DO NOT PICK YOUR BABY UP. DO NOT FEED THEM OR PAT THEIR BUM OR BACK OR TOUCH THEM AT ALL. DO NOT PULL BUNNY’S MUSICAL CHORD OR TURN LITTLE LAMB’S KNOB. You want to let them know you are nearby, but they are fine, and they can just go back to sleep. You want to let them know that their cries won’t result in getting cuddles or food, otherwise they will always keep crying and never give up and just go to sleep. This concept helps me make decisions in my middle of the night sleepy state. (When Michael woke up at 2:30 and his feed time was 3:30 I was like, should I just feed him early? And then I remembered this principle and thought, NO. You can’t reward a wake up and a cry with a feed. I let him cry, he was out in 8 minutes, and then I woke him an hour later at 3:30 to give him his feed.)

On our 4th night Michael cried for 10 minutes during his 2 am feed time, and I went in and reassured him, for less than 30 seconds, not touching him. When I went back to bed he cried for 8 more minutes and THAN HE WENT TO SLEEP. ON HIS OWN. This right here is the point at which he is become sleep trained. He was able to put himself back to bed.

The next night he woke up at the 2 am feed time, cried for 5-8 minutes and went back to bed. I didn’t have to get out of bed at all.

The third night, he slept from 7:30-6 with just his 9:30 dream feed.

ALLELUJIA.

Ronan woke up at 4:30 so it wasn’t as epic as it was with my other kids BUT STILL. It amazes me that it is so possible to sleep train a baby in a week! And all my other kids trained in a week as well.

If this sounds hard and complicated, it’s really not – just blindly follow what they tell you to do on their print outs. And just follow it as best you can. I’m sharing all the details in case they help someone. It’s an art not a science so don’t freak out if it doesn’t go perfectly according to plan.

There are times where illness, teething and traveling disrupt their ability to go back to sleep on their own. Usually during those times they needed me to rock them or feed them to go back to sleep and started to get used to it. When they were off track I just went back to the basics and re-did a sleep training week and it would only take 2-3 days to get back on track.

Ok, I’m going back to taking care of these sweet babies now. But I hope this is as life changing for you (if you need it!) as it has been for me.

Dearest Blog Readers:

I AM SLEEP TRAINING BABIES THIS WEEK. YAY!

And also, whoa. So I didn’t get to do my weekly meal plan and new post as I’d hoped.

Because it is both refilling parts of your night with solid sleep, and somehow exposing you to just how deep your sleep deficit is. Either way, it worked on night one and I am thrilled. We have been following the Sleep Easy Solution and I am working on a post about it because its our 5th time following it and it works. And exhausted parents should know about it.

But in the meantime, I wanted to re-share this post with you since it is what I am making for dinner tonight now that the weather is nice enough to have an herb garden. It is SO delicious, and what better way to celebrate the week we put in our herb garden then this Herb Chicken with Crème Fraîch dinner? Related: what is more therapeutic then a garden center when you are exhausted?

I will resume my meal planning when we are through with this intense week.

Happy eating, and hope you love this dinner as much as we did! xoxo Katie

I couldn’t be more excited to share Roast Chicken with Crème Fraîche and Herbs for the next installment of The Humble Onion Tuesday Dinners. I am hoping that by searching the hashtag  #thotuesdaydinners you can have quick and easy meal ideas at your fingertips for when you meal plan. Or frantically think of dinner at 4:30 like I do on busy days.

This dinner is the trifecta of home cooking; it is easy, delicious and the kids will happily eat it (and possibly lick their plates like mine did). I know many kids have already gone back to school and ours start next Monday, so I am on the hunt for fast easy dinners that still feel a bit special.

As I mentioned last week I am infatuated with the cookbook My Kitchen In France. She shared her recipe for a whole Roasted Chicken with this mixture on top and I was d-y-i-n-g  to make it. I had a package of chicken thighs in the fridge and some Crème Fraîche, and I thought why not just try it with these?

The result? Totally delicious. The chicken thighs cook in a third of the time but the meat has lots of flavor. And the crème fraîche mixture is totally simple but so fragrant and delicious. 

The perfume from the shallots, garlic and herbs is just intoxicating, and when creme fruit melts it almost turns into butter and makes the most amazing gravy. Luckily I served it with whole wheat couscous which was perfect for sopping up all that goodness, but mashed potatoes would be heaven too. (I may have tipped the pan sideways to pour all the leftover juices on my plate).

So don’t forget to add Crème Fraîche, shallots, herbs and chicken thighs on your next shopping list (that’s right. This dinner has 5 ingredients). And get ready to lick your plate. You will totally thank me, scouts honor.

Roast Chicken with Crème Fraîche and Herbs (printer version here): 

1 package of chicken thighs (around 2-3 lbs or a whole chicken, around 3 lbs)
1 & 1/4 cup crème fraîche (you can also use fromage blanc – alternatively, you can mix 2 tbsp buttermilk or sour cream with 1 cup heavy cream)
4 cloves of garlic, finely sliced
1 shallot, finely sliced
A large bunch of parsley, chopped
A few sprigs of fresh thyme
Salt and black pepper

Preheat oven to 350F

Mix crème fraîche with finely chopped garlic, parsley, thyme, salt and black pepper. (If using a whole chicken spoon half of the mixture inside the cavity of the chicken & truss the chicken). Spoon the cream on each piece of chicken.
Transfer to preheated oven and cook for 20-25 minutes (60-75 minutes for a whole bird).

Serve with couscous or mashed potatoes.

Adapted from Mimi Thorisson’s recipe in My Kitchen in France. 

 

On Learning Curves

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Last Friday evening, I took my daughters to their first ‘Open Mic’ night. Their piano teacher sets these up a few times a year so students can showcase their pieces they’ve been working on.

It had rained on our way there, and the air was heavy and humid when we got out of the car. My daughters skipped through the puddles in their sandals, French braids flying and dresses fluttering. Having left the babies with my husband, our toes and our spirits felt like they had just shed weight.

In the Episcopal church where their teacher gives lessons, we let our hearts soar to different pieces of music.  It was incredible that so many students who were new to piano could already give the gift of magic that art produces. My daughters rested their heads on my shoulders, and I breathed in the happiness of the moment, when we were suspended above our busy lives.

On the way home, we got to talking about creativity, and art, and learning curves. One of my daughters had made a mistake on her piece and was feeling deflated.  I told her what my guitar teacher told me in my 20’s that has helped me so much ever since – Respect Your Learning Curve. (I can barely play a song but all of my guitar lessons were worth it to understand this one lesson.) I had recently read an article on How To Get Through the Not So Graceful Beginnings that I thought might help my daughter so we read it on the way home.

One of the students played Billy Joel’s ‘Piano Man’ and I told the girls about an interview I saw with Billy Joel on Oprah. He said that he never let the muse lead him to the piano. Rather, he had set times he showed up to the piano every day and let the muse decide if she wanted to meet him there.

It was helpful for me to revisit these truths about creativity.

I am almost 12 years into mothering, and what I know so acutely is that mothers need a creative outlet like they need air. I was lucky enough to have read a book while I was pregnant with my first son called ‘Women First, Family Always’  that laid out the idea that a woman needs to be connected to her soul, her husband, and her children in order to thrive. If one of these three connections is weak, all the others suffer.

I think it was possibly one of the greatest graces of my life to have read this before having children. It meant that I always knew that pursuing my passions – whether it was writing or cooking or praying or running – would always strengthen the other roles I had.  It helped me understand the dull, gnawing feeling that something was off when my husband and I hadn’t really talked in a while. If I needed to write. If I needed to connect with one of my kids. And that all of these were important.

It gave me the idea that in the family unit, everyone needed to thrive, including the mother. Yes, there are seasons where you aren’t thriving, your surviving, for sure (I’m looking at you, Michael for waking up three times last night teething). Still, knowing how to paddle back to something that resembles thriving (writing, reading a book, eating a sandwich sitting down) is the only way to avoid capsizing.

But here’s the thing – six months into having twins, I had forgotten ALL of these truths.

Yes, it’s understandable that sleep deprivation and some serious high-level mothering and sacrificing have been running the show to the exclusion of so much else this season. But that wasn’t the reason I hadn’t written.

It was because I had gotten rejected.

I had sent out my second book to a handful of agents and they passed.

I just barely scratched the surface of the list of agents I had, but I had forgotten that this is part of the process. Getting rejected. And so I had shut down. I had stopped trying. Stopped showing up at the piano to see if the muse would meet me there. I made the excuse that the twins were a lot, I’ll try later. But the truth was that I had let the oldest saboteur of creativity infect me: fear.

To do anything creative, you have to be fine with getting a lot of nos. With silence. With mistakes. With no attention. With a lot of doors slammed. With screwing up at recitals and still going back again the next week. Its all part of the process.

And if you give up, if you don’t engage with the process, you’ll suffer. It will look like crankiness and eating too much sugar. But its just your creativity trying to break out. So give it a place to go. Don’t give up on it when you get uncomfortable or you think you don’t look good.

Our ride home from the Open Mic night reminded me of the vitality of pursing something creative. Giving it a chance, letting it infect you, from the top of your head to the tips of your toes. Even if you fail. Especially if you fail.

And there is something important about recognizing this yes, at the not so graceful beginnings of things. But its also important to recognize it at the not so graceful middles of things too.

Sometimes learning curves are steepest at the beginning. And sometimes re-learning curves are really heavy and hard to lift in the middle of the journey too. That’s when we need to look around to the bright lights out there to help us with the heavy lifting. To other thinkers and writers that say you have to do a lot of bad work to get to the good work. To podcasts that remind you that failure is part of the process so get comfortable. To new piano students who remind us of the magic of listening to someone else play.

 

 

Weekly Meal Plan 4/30

As you may know if you follow me on Instagram, Monday April 30th was my son’s birthday, and the birthday boy requested spaghetti and meatballs, so that was our meal on Monday. Sorry to duplicate. But Tuesday’s dinner was so good, every loved it. Plus I cooked extra pasta and spaghetti squash on Monday so I just warmed it up. Pro Tip.

Monday: Slow Cooker Spaghetti and Meatballs

Tuesday: Paleo Slow Cooker Balsamic Chicken and Sausage

This was a big hit with everyone! And I loved that it came together really easily in the crock pot. I think next time I will double up on the balsamic vinegar and add a bit more garlic, but otherwise it was really flavorful and had that comfort food factor. Also, cheese on top doesn’t hurt but if you’re aiming for health it’s a winner as is.

Wednesday: Roast Chicken with Creme Fraiche and Herbs

I love this recipe SO much – Mimi Thorisson does it with a whole chicken but I use thighs and it is quick and delicious and easy. Serve with couscous or mashed potatoes to soak up all that delicious liquid on the bottom of the pan with the melted creme fraiche and herbs.

Thursday: Bacon wrapped Pork Tenderloin – 

This is a super old post with old photos, but it sort of adds to the fact that this is a retro dinner, one that my mom used to make when I was growing up. It’s a long post but a SHORT recipe – pork tenderloin, onions, peppers, and tomatoes all sliced and stacked with semi-cooked bacon wrapped around it with a toothpick. Season with salt and pepper and roast. It’s one of those ‘the whole is greater than the sum of its parts’ kind of dish, where the combination of these ingredients is surprisingly flavorful and very satisfying. And that lemon butter zucchini side dish is strait out of my childhood and SO good. 

Friday: It’s pizza, but we are making our own and doing a Brussels Sprout + Pancetta version for the grown ups with a sauce that is just jarred alfredo sauce and probably store bought pizza dough (I love to make my own but with twins I concede to let the pizza dough makers do it). Here is a comparable recipe.

Saturday: I made three Baked Ziti so we could have some for busy sports days and this Saturday is pretty typical of our spring sports season. So glad it’s waiting there for us! The Pioneer Woman’s Baked Ziti is very close to how I make it (hope to blog my recipe soon!).

Slow Cooker Thai Peanut Chicken

Do you like Peanut Butter? Chicken Satay?

Then you are in for a treat my friends.

Its hard to put into words how I felt after racing home on a chilly spring afternoon of sports to find this ready in the crock pot. Tears of joy? Maybe. Especially because this was SO easy to make and took all of 5 MINUTES at around noon time.

If you have ever tried to make Chicken Satay, you know it has SO many ingredients. My husband loves it but I usually chicken out (see what I did there?) when I start to make it because of ingredient fatigue. (Visit Ina Garten’s recipe to see what I mean).

This however has all the flavor of a great satay sauce with a handful of Thai ingredients.

Did you know that Thai cooking tries to balance 5 different flavors? There is usually something sweet, sour, salty, spicy and bitter in every dish. (I usually leave out the spicy part since I am making this for kids – I left out the red pepper flakes and just added sriracha to mine). This helps me to keep a stocked pantry to cook Thai food, since I know most recipes will call for coconut milk, soy sauce, rice wine vinegar, lime, brown sugar or honey, ginger and garlic to get these flavors balanced. And I usually keep ginger in my freezer and limes in my fridge so I always have them on hand. If this hurts your brain then just ignore this paragraph and follow the super easy crockpot recipe below and you will just have to lift the lid to have good food in six hours.

This is also a great recipe when you have a package of chicken breasts and want to magically turn it into something delicious.  Add some cilantro, rice and dry peanuts to your shopping list for garnish and you are done.

Also, this recipe for Carrots with Ginger and Honey by Martha Stewart is the perfect side to this and also only takes five minutes. You’ve already got the ginger and honey out anyway.

Happy Eating! xoxo Katie

Slow Cooker Thai Peanut Chicken (printer version here):

INGREDIENTS:

  • 1 cup coconut milk about a half a can
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce low-sodium
  • 2 tablespoons honey
  • 1 tablespoons rice wine vinegar
  • 1 tablespoon ginger peeled and minced
  • 3 garlic cloves minced
  • 3 chicken breasts boneless and skinless
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 tablespoon lime juice
  • Optional garnishes: chopped peanuts cilantro or green onions

DIRECTIONS:

  1. To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
  2. Cut the chicken breasts into one inch chunks and add to the slow cooker.
  3. Cook on low for 4-5 hours.
  4. Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully.
  5. Cook for an additional 20 minutes until sauce is thickened.
  6. Garnish with desired toppings like chopped peanuts, cilantro or green onions (or all three!).

Recipe adapted from Dinner Then Dessert

 

Carrots with Ginger and Honey (printer version here):

INGREDIENTS:

  • 6 bunches (about 2 pounds) baby carrots
  • Salt
  • 2 tablespoons unsalted butter
  • 2 two-inch pieces fresh ginger, peeled and julienned
  • 3 tablespoons honey

DIRECTIONS:

1. Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.

2. Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)

3. Melt butter in a large skillet over medium-high heat. Add ginger, and sauté, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

Recipe from marthastewart.com

 

 

Weekly Meal Plan 4/23

Weekly Meal Plan for 4/23

It is spring here on the East Coast, but there are still some chilly spring days. So our menu still has some crowd-pleasing comfort food that I can put in the crock pot or make ahead since we also have spring sports.

Monday:  Slow Cooker Meatballs with Spaghetti Squash – the kids eat this with pasta, but I love spaghetti squash and don’t miss the pasta at all. Making extras for sure.

Tuesday: Chicken Taco Bowls in the Slow Cooker –These are so good and so easy – I love that you can throw frozen chicken breasts in for this!

Wednesday: Easy Shepard’s Pie – Store-bought mashed potatoes make this so easy for weeknights.

Thursday: Skinnytaste’s Cheesy Jalapeno Popper Stuffed Chicken Breasts  – my husband and I love these (I make the little kids without jalapenos).

Friday: Pizza, forever.

Saturday: It’s finally nice enough to grill! I love this Grilled Caesar Salad so much.