Our Journey

Before I was a Mom

May 9, 2012

Before I was a Mom -
I slept as late as I wanted and never worried about how late I got into bed. I brushed my hair and my teeth everyday.

Before I was a Mom -
I cleaned my house each day. I never tripped over toys or forgot words to a lullaby. I didn’t worry whether or not my plants were poisonous. I never thought about immunizations.

Before I was a Mom -
I had never been puked on – Pooped on – Spit on – Chewed on, or Peed on. I had complete control of my mind and My thoughts. I slept all night.

Before I was a Mom -
I never held down a screaming child so that doctors could do tests…or give shots. I never looked into teary eyes and cried. I never got gloriously happy over a simple grin. I never sat up late hours at night watching a baby sleep.

Before I was a Mom -
I never held a sleeping baby just because I didn’t want to put it down. I never felt my heart break into a million pieces when I couldn’t stop the hurt. I never knew that something so small could affect my life so much. I never knew that I could love someone so much.

Before I was a Mom -
I didn’t know the feeling of having my heart outside my body. I didn’t know how special it could feel to feed a hungry baby. I didn’t know that bond between a mother and her child. I didn’t know that something so small could make me feel so important.

Before I was a Mom -
I had never gotten up in the middle of the night every 10 minutes to make sure all was okay. I had never known The warmth, The joy, The love, The heartache, The wonderment or the satisfaction of being a Mom. I didn’t know I was capable of feeling so much before I was a Mom. I never knew I would love being a Mom.

Happy Mother’s Day to all the wonderful Mom’s out there!!

Wishing you many Blessings Rainbow

Category:

Random Thoughts

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Baked Ratatouille

May 4, 2012
baked ratatouille
Ingredients
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups peeled and diced eggplant
  • 2 cups chopped zucchini
  • 1 green bell pepper, chopped
  • 2 cups tomato sauce (or 1 can crushed tomatoes)
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (8 ounce) package frozen cheese ravioli
Directions
  1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  4. Bake in the preheated oven until the casserole is bubbling about 20 minutes.

Wishing you many Blessings Rainbow

Category:

Blessings Cookbook, Recipes

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Barley Vegetable Soup/Stew

May 2, 2012

 

barley vegtable soup

Ingredients:

  • 1/2 onion, diced
  • 2 ribs celery, diced
  • 1 carrots, shaved and diced
  • any other vegetables desired, 1/2 cup each
  • 2 tbsp olive oil
  • 6 cups water 
  • 2 cups vegetable broth
  • 1 cup pearled barley, uncooked
  • 1 1/2 cup pinto or white beans, pre-soaked if dry
  • 1 cup crushed tomatoes
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery salt (optional)
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 tsp onion powder
  • 2 large bay leaves

Preparation:

In a large soup pot, sauté the onions, celery, carrots and any other vegetables for 3-5 minutes. Season veggies, Add vegetable broth and water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

Wishing you many Blessings Rainbow

Category:

Recipes, vegan/vegetarian

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