Saturday night Matt let me catch up on sleep and did most of the nighttime shifts of diapers, soothing, rocking and listening for cries. I think I got 8.5 total hours of sleep! Glorious.
We are 3 for 3 on brunch! Karen declared that while the weather is great, Mazen is young and going out to dinner is on hold we need to carpe diem and go out to brunch every Sunday.
I woke up hungry though, so I couldn’t resist a breakfast a few hours before out brunch date.
Yogurt + banana + chia + honey drizzle
And half of an Apple Bar!
Totally addicted to decaf
We headed downtown and ate at Cville’s most popular breakfast spot: The Nook
Per usual, Maze needed to eat as soon as we sat down.
Is this a laugh or a cry!?
But after eating, he usually snoozes while the grownups enjoy the meal
I had a havarti dill and tomato omelet
And a side salad
Matt’s entrée won though – crab cake, eggs, toast, homefries
After lunch, we were blessed with a sleeping baby, so we went for a long Sunday stroll
Welcome to fall! It was great to get in a long walk. I’m really tempted to try running, but I just don’t think I am organized enough yet (and go to the doctor in 1.5 weeks for a check-up/clearance, although I think things feel pretty normal..)
One problem with blogging with a little delay is I don’t remember what we did all afternoon! I know we had lots of nursing – I watched Glee (LOVED Sarah Jessica Parker!) and more Downton Abbey (almost done with Season 2 – sniff). We also changed all the bedding in the house – clean sheets and fall comforters.
Tonight’s dinner was a Matt creation! He was craving a crockpot bean soup and created this recipe using a ham steak from Babes in the Wood and a pound of great northern beans.
Pork And Bean Stew
This bean and ham soup is thick and creamy. You can use any kind of meat you like or leave it out for a vegetarian bean soup.
- 1 pound great northern beans
- 1 pound ham steak or other meat equivalent
- 2 tbsp butter
- 1 cup water
- 2 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp Liquid Smoke
- 1 tsp rosemary
- 1/2 tsp thyme
- 1 tsp butter
- 1 tbsp brown sugar
- 1 tsp minced garlic
- 3 cups green beans
- Soak beans 8 hours or overnight in water
- Drain, rinse, add to crock pot with 4 cups of water
- Sear pork shoulder steak in butter and salt in a skillet set to medium high until brown on both sides, add whole steak to crockpot
- Deglaze pan with water through garlic ingredients. Bring this sauce to a boil while scraping browned bits off pan, pour into crock pot.
- Set crockpot to high for 3-4 hours
- 30 minutes before mealtime, add green beans
- Stew is done when white beans are cooked and flavors melded
- Salt to taste
- Garnish with sour cream, rosemary and pepper
Served with rosemary, sour cream, lots of black pepper and a side of Cville Crunch toast
Our little foodie always wants to play during dinner. He can’t wait to taste real food!