Even though it’s not Friday, I have a confession to make:
I almost didn’t post today.
*Gasp* Shocker, right?! I’m not sure that I’ve missed a Wednesday since I’ve started this blog. And as you will be able to tell from my Week in Review portion of today’s post, I’ve been busy up the wazoo.
So, let’s review (in bullet form of course), shall we? 🙂
- Last week I published two posts on my usual Wednesday and Friday.
- I also shared two recipes last week- one for soup, and the other for blueberry muffins. Both grain-free and oh-so-yummy.
- Over the weekend I made this lovely pear crisp for my family (recipe will be up soon!):
- I watched The Perks of Being a Wallflower. What else can I say except that I loved it and want to watch it again soon?! It was a great classic coming of age story, but had many more modern elements which I really liked. The three main characters were fantastic.
- Also in the past few days I’ve gotten two calls, both about summer internships. One I didn’t get, but the other I did (remember my WIAW trip post for this one?). Still unsure of what to do, but I have until Friday to decide!
- This week I have two exams, and three papers due, hence the confession above. *Fingers crossed for all five*
And that wraps up my Week in Review portion of this Wednesday post! Thanks Meghan 🙂
Now, the WIAW portion will be a little shorter than normal today, but I couldn’t skip it entirely because I didn’t want to miss out on the last week of GREEN!
Anybody remember this song from when they were younger?
I honestly never watched the movie, but it seemed like every commercial break on TV had an advertisement with Shirley Temple singing this song. Last week I randomly started singing it and I thought that it would be the perfect title for a blog post!
Just exchange the crackers with critters and you’re good to go 😉
(Picture inspired by Heather’s Springy Dippin.)
Kabocha Squash and Pea Soup
Grain/Gluten/Wheat-Free, Egg and Dairy-Free, Nut-Free, GAPS/Paleo-Friendly
- 1/2-1 cup kaboca squash (cooked using this method)
- 1 cup cooked chicken
- 1/2-1 cup frozen peas
- 2 cup chicken broth (you could also use water but it wouldn’t be as flavorful)
- sea salt if desired
- Put all of the ingredients into a pot and heat on high until boiling.
- Once boiling reduce to low, cover with a lid, and simmer for 25-30 minutes.
- Let cool for at least ten minutes, sprinkle with sea salt if desired and enjoy!
Time to study some more! Happy WIAW everyone!
What are some highlights from your week so far?
Have you seen Perks of Being a Wallflower? What did you think?
Is it still cold where you’re at? Have you made any soup yet this year?