Rainy Day Soup

I'm making a big ol' pot of sunshine soup!

Christmas Time Festivities

Matt and I had a wonderful Christmas.  We started celebrating on Christmas Eve, when we watched "How the Grinch Stole Christmas" and "Elf".  We then had waffles with Mascarpone sauce and blackberries.  Before we fell asleep we read Luke two and watched the clips from Jesus' life mentioned in the Christmas Devotional.

The next morning we had waffles again and went to church.  To get to our church house we go over Magnolia Bridge, which has an incredible view.  On the way back to our apartment, it was raining, but there were windows in the clouds where the sun was shining onto the sound.  It was amazingly beautiful.  After church we had cheese fondue (it's just bread and cheese man!) and talked to my family.  Then we talked to Matt's family.  We spent the rest of the day just hanging out with each other.  I missed being with my family, but it was a really good Christmas.

The monday after Christmas Matt had work off, so we went to the Pacific Science Center.  My favorite part by far was the butterfly room.  A blueish purple butterfly landed on me!  It was so much fun.  The bug exhibit also included a bunch of huge, huge bugs on display.  There was a wasp that was six inches long!  The Center is full of interactive learning stations that teach you about math, biology, and physics. 

As of Lately

Matt and I are loving living in Seattle!  It really is beautiful here, and Matt loves his job.  Life is good!  I have been enjoying Virgin Bat Mojitos.  That's right.  I did mean Bat.  Some of our really good friends, the Ballards, got us a Batman Ice Cube tray.  It is even more awesome then it sounds.  Here are some pictures of our apartment, and the view from our apartment: 

This is our kitchen and dining room

I'm pretty sure this is North

The Space Needle!  

I like this picture because it shows the colorful leaves

Towers on the hill 

We live only a couple blocks away from the Space Needle one way, and the other way, we are a few blocks away from Seattle's city center.  It really is an amazing location.  

The Daily Bite: Mama's Mexican Kitchen

Today we met up with my cousin Sara, who has been living for Seattle for years now.  She took us to this hole-in-the-wall restaurant called Mama's Mexican Kitchen.  Apparently it is Seattle's oldest mexican restaurant.  It was amazing.  We all got Chicken Nolasco Mexican Plates with enchilada sauce.  One plate has a lot of food; Matt ate all of his, but I had to take half of mine home.  And it comes with a lot of guacamole, which I love.  I would definitely go there again.  I'm actually really glad my cousin showed us this place, because I was starting to have Costa Vida withdrawals.  Mama's is more expensive, but the food is as good, if not better than Costa Vida's.

Recipe of the Week: Creamy Chicken with Broccoli Shells

This recipe is from the Sandra Lee Semi-Homemade Slow Cooker Recipes book.  Matt and I were looking through our cook books, and he asked if I would make this one, so naturally I did.  He loved it.  I thought it was good, and I will make it again when he requests it.  I added commentary in italics.


1 Box (12-ounce) dried jumbo pasta shells
1 package (10-ounce) frozen chopped broccoli
2 tablespoons water
1 large egg
1 container (15-ounce) ricotta cheese
1 cup cooked chicken, chopped
2 cups shredded mozzarella cheese
1 tablespoon dried Italian seasoning
(Basil, Oregano, Thyme, Rosemary, Marjoram and Garlic)
1 teaspoon salt
1 teaspoon ground black pepper
1 jar (16-ounce) roasted garlic Alfredo pasta sauce (We used sun-dried tomato Alfredo, it's Matt's favorite)

Preheat oven to 350° F. (FYI: shift+option+8 makes the degree symbol)

In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente.  (I never use salt and the box says cook for 9 minutes for al dente, but I would go in-between and cook for about 10 1/2.)  Drain and rinse with cold water to stop cooking; drain.  Set aside.

Place broccoli and the 2 tablespoons water in a microwave-safe bowl.  Cover and microwave on high setting (100% power) for 5 minutes.  Drain and transfer to a large bowl.

In a small bowl, beat egg with a fork.  Stir egg, ricotta cheese, chicken, 1 cup of the mozzarella cheese, Italian seasoning, salt, and pepper into broccoli until thoroughly combined.  (Once again, I didn't add salt.  Matt always knows he can add salt and spices to anything I cook.)

Spoon 1 cup of the pasta sauce into a 13x9-inch baking dish; set aside.  Fill 21 to 24 pasta shells with chicken mixture.  Arrange in baking dish.

Spoon remaining pasta sauce over shells.  Sprinkle with remaining mozzarella.  Cover loosely with aluminum foil.

Bake in preheated oven for 35 to 40 minutes.  Remove aluminum foil and cook for 5 to 10 minutes more.