Cookies, Kansas City, and Ellie's Half B-day!

Over the past few weeks the weather has been so nice here in Omaha. It feels like spring!  Lately much of our time is spent outside visiting with neighbors and going on walks to the garden by our house.  Matt has been super busy studying for the GRE (dumb ortho school requirement...BAH!) along with his regular coarse work so Ellie and I have been hanging out without him.

Last Sunday I went over to my friend Dahlia's for a BBQ and as we were painting our nails (I know...such girls!) we decided it would be fun to go to Kansas City.  So, the next day we went.  Just Dahlia, Marissa, and I (and the babies of course).  It was just a short over night trip but it was so fun to get away!  We stayed with Aunt Leslie and Uncle Jon and it was so fun!  We went to Oklahoma Joe's (a great BBQ restaurant), played cards, hung out, and went shopping at the outlets.

Monster Cookies

These are so gooey and delicious! I promise you'll love them!  Matt is in charge of an Orthodontic Review at Creighton once a month and after I made these for him the first time he had so many requests I had to make them again!
I am so sorry if anyone made these and they didn't turn out I forgot the eggs (:

Monster Cookies

1/2 C. butter

1 1/2 C. peanut butter (I like chunky)

1 t. vanilla
3 eggs

2 t. baking soda

1 1/4 C. brown sugar

1 C. white sugar

4 1/2 C. oats

1 C. chocolate chips

1/4 lb M&M's (half a bag).

Mix together first six ingredients.  Add oats, chocolate chips, and M&M's.  Use 1/4 C. measurement to scoop out dough, six cookies per sheet.  Bake 350 for 10-12 minutes, Do Not Overbake!

Eleanor is 6 months!

 I can't believe it's been half a year since I had her! Time really does fly!

 She is sooo ticklish!  

 The last 3 weeks she is always grabbing her feet if she's on her back.  

And even sucks her toes (:

Kansas City Girls Trip

I feel kinda silly cause I don't have any pics of us girls on my camera but I'll post what I have (: 

 My Aunt Leslie made this cute sweater vest when Eleanor was born, so of course she had to wear it!

 Ellie's boyfriend Jackson.  I thought it was so funny he put his binkie in upside down and doesn't seem to mind.

 On our way to Kansas City! 

 Sweet Auntie Leslie!

So long farewell....

 Ok so I know this is totally nerdy but this will just show you what dorks we are!  Matt put this shower head in our old apartment the first week we were married.  This past week it started to leak and we had to replace it.  Funny.. but Matt was so sentimental about the dumb thing that he took a picture before I tossed it (:  I told you it was nerdy!

Ellie's first injury!

 So I always put Ellie in this bath chair when I get ready in the mornings, BAD IDEA!  She leaned over to get a toy she dropped and fell head first onto the tile floor! I felt so bad, but she is one tough cookie and got over it pretty fast.

You can see the bruise a little better in this picture. Sorry sweetie poo!

Pasta and Lentil Soup

 

I made this earlier this week and although it doesn't sound that exciting but this soup has wonderful flavor!  I really loved the chewy texture of the orecchiette pasta and the freshness of the parsley.  I didn't have any canned lentils so I cooked 1 cup dry lentils and it turned out great.  I found this recipe on my wards blog.

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 onion, chopped
• 4 cloves garlic, smashed
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
• 1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
• 8 ounces orecchiette or other small pasta
• 2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
• 1/3 cup roughly chopped fresh parsley
• Kosher salt
• Crusty bread, for serving (optional)

DIRECTIONS

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.