I had chicken and mozzarella to use, and this is what I came up with:
Fall is here, and this weekend really felt that way – cooler temps, crisp air, and leaves falling. Perfect for comfort food! And what’s more comforting than some homemade chicken noodle soup? It’s very easy and sooooo much better than what you get in a can.
I should warn you – this recipe isn’t an exact science, so don’t worry about following it to a tee. Don’t let that scare you if you like to follow precise instructions, because this recipe is really hard to screw up! The amounts I used made quite a bit, and you could easily adjust up/down to fit your needs. I made more than necessary, so whatever we didn’t eat I could freeze for the next time I’m sick and don’t want to eat the canned stuff. 🙂
We’re not sending Grace to preschool this year, even though we’ve been asked more and more recently. I want another year with her home, and the whole not-potty-trained yet thing is another factor. I did acquire some little preschoolish workbooks and activity ideas that I plan on using with her over the next year though. She loves doing little projects and needs a bit more structure. Plus, she seems to behave a bit better if I give her some undivided attention for awhile, so during a lot of Sophie’s morning naps, I suppose that is what we’ll be doing.
You know that thing where you read a children’s book together, then do an activity or have a snack that goes with it? Like, you read The Very Hungry Caterpillar, then eat a bunch of fruit or leaves or whatever that worm eats? Well, I always thought that it would be a cute idea, but usually don’t plan very far ahead, so it never happens. And then, Grace received a book for her birthday that I knew I could make work.
I have been loving this year’s berry season, and may have gone a bit overboard in buying them up. If you’re like me and buy them in larger quantities than you can eat them, here’s a yummy recipe for blueberry muffins. After these, the boxed kind will never satisfy you again!
Preheat the oven to 350, and grease or paper muffin cups.
2 eggs, room temperature
1/2 cup butter, melted
1/2 cup milk
2 cups flour
1 cup sugar (plus some for on top)
2 tsp baking powder
1/2 tsp salt
2 cups blueberries (thawed if using frozen)
Combine eggs, milk, and butter. In a large bowl, sift dry ingredients. Make a well in the center, and pour in milk mixture at once. Stir until combined, but be careful not to overstir. Fold in blueberries. Fill muffin cups 2/3 to 3/4 full, then dust the top of each with a sprinkle of sugar. Bake about 25 minutes, cool on rack. Enjoy!
Makes 14-18 muffins
Linking up with Hallie again today to share a few of my favorite things-
1. This kid. After a few too many short nights and a missed nap, she fell asleep trying to eat her dinner. I’m pretty sure that’s never happened. It was hilarious to watch her little head bobbing as she tried so hard to stay awake.