Sunday, January 27, 2013

Sorry (again!)

Time seems to be flying, and I have started so many blog posts, but I haven't had the time to finish them and post them. I have pictures taken for a ton of recipes, and reno updates and kid updates.

Here's the quick summary of our life right now:

  • Ellie is back on bipap, after failing her last sleep study. She finally fits the bigger mask, so she can sleep all night without it needing to be readjusted. Hallelujah!
  • She likes her hearing aid, but won't need it for much longer, since surgery is scheduled for February 13th!
    Pretty in Pink

  • I fell up the stairs just over a week ago, and tore the ligaments in my ankle. I never knew that could hurt as much as it does (still), and the swelling and bruising is interesting.
    One of these things is not like the other...
  • We decided to stay in the townhouse, and love it. Our master bathroom is almost finished, thanks to a pro tiler. I can't wait to have it back! We rearranged the living room, and got new curtains for the kitchen and the living room. I wish we'd done that sooner.
  • Before

After (sort of)... there are now paintings all over the walls again

  • Jakob is hopefully going to be going to French Immersion in the fall. I can't believe he's going to be going to KINDERGARTEN! 
  • I found a walker that Ellie will actually use, from Ikea. Best thing ever
  • We are getting a PUPPY on WEDNESDAY. Heaven help us, we must be insane. But, SOOO excited.
  • Woof!

Tuesday, January 1, 2013

Maple Glazed Chicken Thighs with Sweet Potato Wedges

Go here for the recipe from

I did my big grocery shop yesterday. Really, really liking the easy shopping list. I was lucky, I already had most of the meat and fish in our freezer, so the only thing I had to buy fresh in that department were chicken thighs. Since they`re not going to keep forever, it makes sense to try this out tonight!

This is Grade B (or Type 2) organic Maple Syrup

Another super easy prep!


Boil the marinade

Bake the sweet potato wedges

Baste the chicken

Check-in with the daughter

Drink some wine

Cheers with the little man!

Looks good!

It's dinner time! (served with green salad!)

 Verdict: I don't like chicken thighs... might try again with boneless, skinless chicken thighs before writing them off. Couldn't taste the maple syrup, either. The sweet potatoes were amazing.


 (6 T maple syrup)
2 T fresh lemon juice
(2 T extra virgin olive oil)
(1 t salt)
(1 t black pepper)
1 ½ lbs bone-in chicken thighs
1 lb sweet potatoes, peeled
(1 T extra virgin olive oil)
(1 t minced garlic)
(½ t black pepper)
(½ t salt)
Preheat oven to 425°F. Combine syrup, juice, oil, salt and
pepper in a small bowl;
 marinate chicken thighs in syrup
mixture for 1 hour.
 Remove chicken from marinade and set
aside marinade. Transfer chicken to a roasting rack on a
baking dish. Bake for 20 minutes. Bring syrup mixture to a
simmer over medium heat; cook 1 minute. Brush marinade
over chicken. Bake for 20-25 more minutes or until done.
Remove from oven; let stand 10 minutes before serving.
Cut peeled potato into ½” wedges. Toss with oil, garlic, salt,
and pepper in a large bowl. Transfer to a foil-lined baking
sheet. Roast at 425° for 25 minutes, stirring once or twice