Monday, October 26, 2009

Slow Return

The l0nger you wait, the harder it is to get back.  That’s how I’ve felt lately with the blog.  I can’t believe how long I’ve gone without posting.  First I was just busy, then I was tired, and the excuses kept popping into my head and I just couldn’t get myself to sit down and post.  Craziness. 

Well I’ve missed it WAY too much, and I was so touched when RhodeyGirl left me a comment telling me to come back.  Just the kick in the butt I needed :)  Thanks Sabrina!

I felt so behind on the Honeymoon recaps, and I still do…you guys really need to see my Santorini pictures, BUT for now lets get back to what I loved about blogging in the beginning, FOOD!

My computer’s being extra slow tonight so we’ll just go over a couple yummy dishes that have been eaten in this house lately :)

First was made tonight actually!




Autumn        Chowder

This was a recipe of my old roommate’s old roommate (got that?), that we tweaked a bit.


The recipe contains all of this and a bit more:


6 slices chopped bacon  - I use 3 regular and 3 turkey bacon

1 cup chopped onion

1 cup water

2 ½ cups pared, diced potatoes (2 sweet and 2 regular potatoes)

1 cup chopped carrots

2 tsp chicken bullion

3 cups milk (I used 2%)

1.5 bags (16oz bags) of frozen corn kernels

1/8 tsp white or black pepper

1.5 cups shredded cheddar cheese

1 – 1.5 cups shredded monetary jack

3 tbsp flour

Partially cook bacon. Stir in onions and cook until bacon is crisp. Stir in water, potatoes, carrots, bullion. Heat to boiling. Reduce head and cover. Simmer until potatoes are tender (15-20 min). Stir in milk, corn, and pepper. Heat to simmering. Mix in cheese and flour. Add to soup, stirring until melted.

Soup awaiting cheese:


For some added green, we roasted some Brussels to eat with the soup.


Dinner Served:


you’ll be seeing a lot of my new silverware.  I heart hammered stainless.

Another delicious dinner was made easy with a bag of frozen shrimp!




I winged this one and it came out awesome, hopefully I can remember :)

  • Start water boiling for pasta
  • 3 cloves of garlic and 1 Shallot diced and sauté in some olive oil until soft
  • Add a splash of white wine and 1 can of diced tomatoes and squeeze of half a lemon
  • Add raw shrimp and simmer until pink
  • cook whole wheat linguini
  • add thawed frozen spinach to scampi


Serve scamp on pasta, top with parmesan and squeeze of fresh lemon juice.


SO good.

I have a giveaway this week!  I was hoping to get it up tonight but my camera was not cooperating.  The good news is that I FINALLY got Live Writer to work on my laptop!!!!!  Things will be much easier now.  Feels good to be back. 


  1. Glad you are back and the recipes look delicious!

  2. Welcome back, dear Bridget! I always enjoy your rustic, beautiful recipes. Hope you have a good week, MRS. !!

  3. Hoooray and hello! Both dishes look fabulous and perfect for this time of year. Can't wait to see the rest of your honeymoon pictures and for the giveaway. Have a nice Tuesday

  4. SO glad to hear from u! :D Can't wait to see the new nifty wedding gift gadgets!

  5. Hope you are enjoying wedded bliss! The chowder sounds delicious. Enjoy Live Writer. It will make things much easier!

  6. i love roasted brussel sprouts!