The Chou Life

Summer is finally starting to show its face here in the mountains, but I have a feeling we’ll experience cold nights and mornings all year long.  Yesterday morning as I was trying to get rid of the chill with my third cup of tea, I had a craving for some warm tapioca pudding.  It seemed a little gluttonous to make it just for myself at 10:00 in the morning, so I did it the slow cooker way and we all enjoyed warm pudding for dessert after dinner.

Slow Cooker Tapioca Pudding

3 1/2 c. milk (whole milk makes the best pudding, of course!)

1 beaten egg

1/3 c. sugar

1/3 c. small pearl tapioca

1 tsp. vanilla extract

dash salt

Combine milk and egg in slow cooker and mix with a wire whisk.  Whisk in sugar, tapioca, vanilla, and salt.  Cook on low 4-5 hours depending on how thick you want the pudding–be careful not to overcook it!  Whisk every hour or so to keep an even consistency.  So easy and so yummy!

-Abby

“Can’t I leave you alone for 30 seconds?”  How many times have I asked my 2-year-old this question in some form or another?  I’ve had a few near-heart attacks recently, but this incident had me laughing…

I had put some outdated return address labels in Calla’s sticker box, and one afternoon when we were “doing school” and I left the room for a minute, this is how she entertained herself.  Fortunately, Hudson was equally entertained and I returned to find them both laughing hysterically.

Let’s just hope it’s not super glue next time.

-Abby

I’ve recently joined the team at the Denver Examiner, an online local news source.  You can see my home page at http://www.examiner.com/x-11548-Colorado-Springs-Nutrition-Examiner …

I’ll be posting several new articles each week, so be sure to check back regularly!

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Let me know what you think about examiner.com!

-Abby

My parents moved closer to us just last week.  Now instead of an hour and ten minutes away, it’s a short 15-minute drive.  This is one reason why I’m so excited:

Calla LOVES her two uncles who are still at home with my parents.  She and Uncle Jonathan (10 yrs old) watched Enchanted last week while the adults were organizing the new house.  So sweet.

-Abby

Last night we enjoyed the company of one of Eric’s coworkers and his family.  They have two little boys, 2 and 7 months, and we managed to have a great time even with four kids under three years old!  I’ve been meaning to pull the booster seat out of the shed for a while now since Hudson will soon be starting solids, and I finally got it done yesterday so our little two-year-old guest would have a place at the table.  I set the booster on the floor and cleaned off the dust, then set Hudson in it just to see if he could hold himself up.  Calla immediately requested that I set her booster on the floor next to him so she could eat her cantaloupe with her brother.  For some reason the juxtaposition of my near 3-year-old and my 5-month-old struck me.  They’re only 2 1/2 years apart but it’s unbelievable how much change and growth occurs in that time.  Before long my little baby will be a walking, talking, relatively independent 3-year-old.  It was a good reminder for me to spend quality time and cherish each moment God gives me with my kiddos.

Just because he’s so munchable, here are two more pics of the boy…

Can you see his two itty bitty teeth?

-Abby

See a resemblance?

Ever heard of chia?  Maybe only in the context of “chia pets”– those terracotta figurines that grow green fur when slathered with chia seeds.  Well, the same seeds used to grow chia pets can also be part of a healthy diet!  Chia seeds have amazing nutritional value.  Their use as an endurance food has been recorded as far back as the ancient Aztecs.  It was said the Aztec warriors subsisted on the chia seed during their conquests. Chia production is starting to reappear after centuries of neglect. It was a major crop in central Mexico well into the 16th century, but after the Spanish conquest authorities banned it because of its association with Aztec religion. Until recently, chia was grown by only a few small farms, but commercial production has resumed in Latin America.

If you mix a spoonful of chia seeds in a glass of water and leave it for several minutes, when you return the glass will contain an almost solid gelatin.  This gel formation is due to the soluble fiber in the chia.  This same reaction takes place in the stomach when food containing soluble fiber is eaten.  The gel in the stomach creates a barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbs to sugar.  This is especially helpful for people with diabetes.

Another unique quality of the chia seed is its incredibly high omega-3 content.  It has over three times the oil concentrations of most grains.  Omega-3 fatty acids are beneficial for reducing the risk of heart disease and stroke.  Omega-3s also help reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems. Some research has even shown that omega-3s can boost the immune system and help protect us from wide range of illnesses, including Alzheimer’s.

Unlike flaxseed, chia seeds can be stored for long periods without becoming rancid and don’t require grinding. Chia provides fiber as well as other important nutrients, including calcium, magnesium, manganese, niacin, and zinc.

Chia seeds can be sprinkled on cereal, mixed into yogurt or salads, or ground and mixed into flour when making muffins or other baked goods.  I enjoy chia seeds mixed into yogurt along with a few chopped pecans or almonds, topped with fresh fruit.

Chia seeds can be found in most health food stores and online.  You can find a one pound jar here for just over ten bucks.  Not a bad price for a time-tested superfood!

-Abby

My beloved phalaenopsis orchid is in full bloom!  Any day now it will start to wilt and wither away, but I am thoroughly enjoying the delicate petals while they’re still pretty.  This is currently my favorite little corner of the house:

This corner of the kitchen is a close second since it’s been graced with the gorgeous calla lily and iris arrangement my parents gave me for Mother’s Day.  I don’t mind doing dishes when I can stare at these flowers and watch the deer meander down the hill outside the window.

Speaking of Mother’s Day, I had a good one!  On Saturday Eric surprised me with a hair appointment he scheduled in Old Colorado City at Studio 3 Salon, followed by lunch at Front Range BBQ.  Thanks babe!  You’re awesome.  My parents gave me the flowers, the New Moon paperback (which I’m already 50 pages from finishing) and a Borders gift card for Eclipse, as well as some delish dark chocolate.  I’m so blessed with an amazing and loving family, and I am beyond grateful to my Father for allowing me to experience motherhood, times two!

-Abby

Can you believe this little boy is 5 months old?  Time is flying by for me like never before.  I’m doing my best to enjoy every moment as much as possible!

Hudson is now 25 1/2 inches long and almost 17 pounds.  He gained nearly two pounds in the last month…no wonder I’ve had to put away so many outgrown clothes lately!

Here’s one of him with Big Sis.  Calla is also growing like a weed, both physically and mentally.  She’s doing a great job as an older sister (most of the time ).  Wow, in just over ten years she’ll be a teenager!  AAAAHHHH!

On Monday night I made my first attempt at cooking with ground lamb.  I bought the meat for a great sale price last week…only $2.50/lb!  After perusing some recipes online, I got an idea of what spices would taste best with the lamb and this is what I came up with for grilled lamb burgers:

1 lb. ground lamb

1/2 c. finely chopped onion

3 garlic cloves, minced

2 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. red pepper flakes

1/4 tsp. salt

Combine all ingredients and shape into patties.  Grill over medium heat 6-7 minutes per side.
The lamb burgers went well with a side of quinoa and peas (seasoned with basil, salt, and pepper) and my last-minute homemade tzatziki: plain whole milk yogurt, a little sour cream, a few drops each of lemon juice and olive oil, dash of garlic powder, and some peeled and chopped cucumber.  A few grape tomatoes, sliced cucumber, and fresh cilantro made a nice garnish.  Preparing the meal was fairly quick and easy (especially since I found that quinoa cooks just fine in a rice cooker…2 parts water to 1 part quinoa) and very tasty to boot!

-Abby