We were out and about as a family this past weekend, which is something we haven’t been able to do for a long time, so it was time we were cherishing together. We were at this local, little, outdoor play area and it was pretty cool. We loved the seesaw and this little spinning thing (see . The girls had a blast playing in that little area and then we took a little walk near the little manmade lake of sorts. I say “of sorts” because it’s really too shallow to be a lake, but pretty big to just be a pond.

Glow really wasn’t into playing much (she just wanted to be held or sit next to us), which is just as well, because I tend to be a little nervous lately after her fall. If you don’t follow on instagram, we went to see her doctor to monitor the progress of how her tongue is healing and it isn’t healing like it ought to. We see the ENT specialist tomorrow to determine what can be done about it. I’m so nervous about it and I really have to keep my heart in check in trusting God and not getting too panicky. I’m more prone to the panicky, but I’m working on it. Glow’s still pretty happy and not fussy, so I don’t think it’s causing her anymore pain, which we’re very thankful for.

I’m excited about this weekend. Ben has some little surprised planned and we have gardening and the yard to catch up on (oh how the weeds are taking over!). My garden, the floral part, has been a jungle for months now and it’s time to tackle it. I want to get some Camellias in and Ben still has a few of his trees to plant too. With the warmer weather creeping in, the girls have been spending more time outside, so we want to get it tidied it up for them.

P.S. My bag is from Tukula and it’s this one. I love the gorgeous print!

Shrimp Fra Diavolo

Ingredients:
1. 1 tbsp of Better Than Bouillon to make one cup of chicken stock (or just chicken stock if you have it on hand)
2. 1 – 14.5 oz can of diced tomatoes and sauce
3. 1 small onion diced
4. Whole wheat pasta
5. A few sprigs of fresh basil
6. 1 tbsp of minced garlic
7. Cajun seasoning
8. 1 lb. peeled and deveined shrimp (we did tails off, but you can leave them on)
9. 1 tbsp red pepper flakes (can add more or less depending on your spice level, I think I ended up doing 2)
10. 2 tbsp extra virgin olive oil
11. Chopped parsley (optional)

Directions:
1. In a medium bowl, toss the shrimp with cajun seasoning (or any other kind of seasoning you like).
2. Brown the garlic until light brown and then add the diced onions. Season with sea salt.
3. When the onions and garlic are cooked and transluscent, add the diced tomatoes. Proceed to add the basil (can used dried if you don’t have fresh basil) and cook down until the tomatoes are broken down.
4. Add the chicken stock. Simmer until reduced a little, then add red chili pepper flakes, depending on how spicy you like it.
5. While the sauce continues to cook, bring a pot of water to boil and cook the pasta. Once the pasta is cooked, add the pasta directly into the sauce and toss to coat.
6. Heat the extra virgin olive oil in another skillet over high heat and saute the shrimp until thoroughly cooked, about 1 to 2 minutes. Top the pasta with the shrimp and parsley for garnish. I made two batches of sauce, one spicy and another sans red pepper flakes for the girls. They also had chicken in theirs instead of shrimp because True is allergic to shrimp. I liked how it turned out, though Ben wasn’t a fan of the cajun seasoning. I think it’s the celery salt in it that was throwing him off. I think the recipe would also be great without any seasoning on the shrimp or maybe just lightly sauteed with garlic. I love cooking with garlic! It makes everything smell and taste yummy. Well, everything but dessert. I can’t do garlic in my dessert. I’ve tried garlic ice cream before and wasn’t a fan.

This recipe comes from Linda who pens the blog Pound of Glue. See her recipe for Shrimp Fra Diavolo here. She’s always cooking up something that looks yummy and she has a few other recipes she sent me that I want to try out. This is only my third reader’s recipe, but I love trying out things that you guys love. If you have something you love to make and eat in your home, please do share (just leave it in the comments and or email me). I would love to try it too!

Thank you Linda for this delicious dish! I can’t wait to try the Pad See Ew recipe you sent too! 

Wanna see other past recipes recommended from readers? Check out this Vietnamese chicken pho and this paella recipe. Both so good!

We’re slowly finding our regular routine again. It’s been totally out of whack for some time now, but the rhythm of our home is coming back to us. We started it back up with our farmers market trip. We go, load up on fruits and veggies, pick up some fresh pita and hummus, then head home to eat it all up for lunch! Well, not all the fruits as those are supposed to last us a week, but the girls eat so much than we run out so quickly. People used to ask us, “Is it expensive to have 4 kids?” We didn’t feel it a few years ago, but now that they all eat so much despite how tiny they are, the answer is, “YES!”

Soulie is our little eating monster. She’s seems to always have food on her mind. That girl can have a full breakfast and then by 10 o’clock she’s already asking for lunch. She will come up to me and say, “My hungry.” When she talks about her feelings it always starts with my… my tired, my hungry, my sad, and naturally we hear, “My toy!” often. At least she has correct usage with that one. Oh Soulie! That girl is such a riot!

Our market bag was sent over from Tukula. It’s this one. We love it because it holds so much and the pattern is beautiful! I have this one too and it’s so great for throwing all the junk I carry around for 4 kids when we’re out and about. These days it is just so much easier for me to use a cross body bag to keep my hands free for the little ones.

We had a little celebration to welcome March. I made this cake again because it’s so good. I used fat free milk instead of whole (and a quarter cup less sugar) and it wasn’t as moist, but still good enough to eat. Obviously, if Soul was licking the plate clean, it definitely was still good. If that girl loves what’s on her plate, she will almost always lick her plate until it is completely gone.

Chocolate cake was a good way to ring in the new month! Actually, we also had a special family milestone to celebrate that day (no, I am not pregnant), so it was another good reason for indulging. The celebrate banner topper is from Lisa Leonard and the perfect little topper for our March 1st celebration.

Now, I have to admit that it’s dangerous to have that cake here because I keep going to the fridge to sneak a bite. I have a hard time resisting dessert sometimes. The girls loved their little surprise snack on Friday afternoon, and even Glow got her first slice of cake and she’s definitely a fan! This is definitely my go-to chocolate cake recipe. What’s yours?

We’re starting to gear up for spring and summer gardening. Just last night, Ben was already talking about making his tomato garden plans. We haven’t harvested everything from our winter garden and we’re already talking about uprooting and replanting for summer. So much planning goes into having a vegetable garden. I’m not really the one who makes them, Ben does all the planning, but I do love enjoying the fruits of his labor. Our backyard has been in such disarray, but the girls have been spending more time out there in the afternoon that I really can’t wait to get it all back in order.

This week’s learned, links, and thankfulness…

All the girls are no longer sick, but Glow’s tongue still has us worried. I seriously get anxiety about it and I have to remember to trust God with it. She has an appointment today to check on it, so hopefully the doctor says it’s healing well because it doesn’t look like it to us.

Ben and I went on our first double date with my BFF and her hubs! We’ve been best friends forever and we’ve never gone on a double date. Can you believe that?!!

We had so much fun hanging out and eating at Umami with our church family. It’s been forever since Ben and I have been able to hang out with them and we’re so thankful for that time.

We miss grandmama a lot. She was here for 2 weeks and she spoiled us with pancakes, french toast, or waffles every morning!

I love this happy hanging and want to make my own.

Thankful for the season of busyness we just had in our home, but hoping that things calm down just a little bit.

Thankful that it’s March. True’s excited because her birthday is in April and since springtime is upon us and her birthday is during this season, she insists we now call her Princess True. Oh my!

We have friends moving back into town, spring cleaning to get done, and lots of plans to be outside. We’re all thankful for this new season the Lord has made!

This turquoise pillow was feeling kind of lonely or maybe there was just too much blue-green going on in this corner between the pillow, poster, table, and plant that there had to be some pop of another color. I think I slowly feel spring cleaning (and re-arranging) seeping into my veins and it started with this little pillow that took only 15 minutes to make. I checked my stash of fabric (I have way too much!) and found this cut up embroidered tablecloth, cut it up even more, picked a backing fabric, cut that up, sewed it, stuffed, and slip stitched it closed. Tada! It was an easy instant gratification project that filled a little need (for this corner).

Are you a good “pillow styler?” I am never good at styling pillows. My couches don’t have pillows because I’m not sure what to mix and match together! Though these two seem to work well together for now. I need couch pillow styling help. Anyone have tips?

Today was a slow day that involved pulling weeds and watering the vegetable garden while the girls sat out in the sun playing with their My Little Ponies. I meant to do a good house cleaning in the afternoon while the girls were resting (they’re all fighting a little something!), but I was way too tired that I kind of sat on the couch and internet surfed before getting up to make this pillow. I’m hoping everyone feels better tomorrow so we can have a little March 1st celebration! Starting it off sick would be no fun, but we’ll roll with the punches too. No biggie.