Thanksgiving and Why I'm Still Blogging

We had a wonderful Thanksgiving in Palm Beach, my kids had the best time being with Auntie Nina,

Auntie Shannon, Auntie Robby, Uncle Matt, Uncle Drew and Uncle Boober. You can just imagine them screaming "Boooober!!!"

Can't you?

The kids were thrilled and we got a ton of compliments about how sweet and good they are. Makes a Mama proud!

While out shopping at my favorite stores in Hobe Sound I heard:

"I know you". Oh my God.

I racked my brain! Where did I know this fabulous preppy woman from? College? New York? LA?

" You have a blog! You're One Fabulous Mom!"

Well, of course. I am famous!

We just had to laugh, cry and promise to stay connected. Ignore how I look but isn't she the cutest?

It really touched me that C.F. (as I will call her) reads and follows my blog. Made me realize why I blog. I want people to know they are not alone. The ups and downs of parenthood and family life are tough. We all go through things. So nice to know that my blog friends care so much about me! Warms my heart!

Love you CF!!

What Are YOU Grateful For?

Why is it so hard to be grateful?

I'll tell you why. We are some busy, crazy, people who are just trying to make it. It's really in the quiet still moments (what are those?) that you are grateful. That's why you REALLY have to make it a priority.

So here's my list.

I am grateful for a husband who is beside me, provides for me, and resides with me. In my home and heart.

I am grateful for my daughter who lights up a room and tests my patience.

I am grateful for a son who's sweetness is palpable, wonderful and heart wrenching.

I am grateful for my blond dog who keeps me safe and likes to snuggle.

I am grateful for my two cats who ask nothing and give everything.

I am grateful for a family who cares about me.

I am grateful for friends who know what's important in life and in love.

I am grateful to be working at a job I love, with people I love, and a business I love. That is passion.

And I am grateful for every single person who has read, commented, enjoyed, cried and been a fan of this blog.


What are you grateful for?

Thanksgiving Recipe Ideas From Ina Garten

Even though we are technically guests this Thanksgiving, we are planning on pitching in and making something fabulous! 

I always have to have my Broccoli Casserole every year. I look forward to it all year long!

Husband got this book by Ina Garten...Barefoot Contessa Foolproof. I like the recipes in it. Simple and delicious!

I think this recipe would me amazing to try for Thanksgiving!

Mushroom & Leek Bread Pudding (Serves 8 to 10)

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Photo: Quentin Bacon
6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced
1 tablespoon chopped fresh tarragon leaves
¼ cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1½ cups heavy cream
1 cup chicken stock, preferably homemade
1½ cups grated Gruyère cheese (6 ounces), divided
Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1- teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

I also think her roast turkey with truffle butter sounds amazing!!

What's on your Thanksgiving menu?

Getting Kids Excited About Thanksgiving

I love a holiday. Any reason to decorate and I am IN. Thanksgiving, while fun, is one of the more boring holidays for kids. There are no gifts and not a ton of decorations, the things they love the most!

On instagram I saw one of my favorite bloggers Melissa of Love, Marriage and a Baby Carriage posted this:

This is a really sweet story about all the traditions of Thanksgiving told in a very funny and rhyming way. I really enjoyed reading it!!!

I also got:

This book focuses on what's really important about this holiday. Being thankful and grateful for what you have.

How do you share Thanksgiving with your kids?

Best Tortilla Soup Recipe!

When I find something fabulous I have to share! This was so easy and delicious! Perfect meal!

Tortilla Soup (from Stop and Smell the Rosemary)

6 tbs vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped cilantro
1 medium onion, chopped (I do this in the food processor)
1  28oz can diced tomatoes
2 tbs ground cumin
1 tbs chili powder
3 bay leaves
6 cups chicken stock (I buy low salt organic)
1 teaspoon salt
1/2 teaspoon cayenne pepper (I leave this out if the kids are eating it and Dave, Harry and I add Tabasco at the table)
4 cooked chicken breasts, shredded or cubed ( I bake them, let them cool and shred/pull them with clean hands.)

Optional garnishes:
Shredded Monterey Jack cheese
cubed avocado
Sour Cream
2 corn tortillas, sliced and fried crisp (or a few tortilla chips) 

Heat the oil in a large pot over medium heat.  Add tortilla, garlic, cilantro and onion. Saute 2-3 minutes.  Stir in tomatoes.  Bring to a boil and add cumin, chili powder, bay leaves and chicken stock.  Return to a boil.  Reduce heat.  Add salt and cayenne.  Simmer 30 minutes. Remove the bay leaves and stir in the chicken. Reheat for a few minutes.  Spoon into bowls and garnish with cheese, avacado, sour cream and/or tortilla chips.