Last night we had another trip to the ER, and yes it was with the same child...
My In-Laws arrived yesterday from MI so the girls were super excited. Bedtime was horrible, they didn't want to stay in and they wanted to play with the Grandparents. Ashlee got out of bed (again) and was standing in the hallway playing with her "money" (two pennies). She saw Brian walking towards her at the end of the hall and quickly shoved the pennies into her mouth. Immediately she started choking on them really bad! Brian tries to fish out the pennies and give her the Heimlich at the same time. Finally one penny emerges. She swallowed the other penny. So off we go the the ER!! (We left our house around (9:30 and didn't come home until almost 2:00 am!)They gave her an x-ray and saw that it was in her stomach. No worries. Now I have to "play" with her poop just to make sure she passes it. If she doesn't pass the penny, back to the doctors we go!
I know, I gave birth to monsters. My parents just laugh and say it's payback.
Sunday, June 29, 2008
Friday, June 27, 2008
I'm gonna get you...
This is a Skink. Earlier today I found one in my backyard. And instantly the 6 year old in me comes out and frantically chases after it. But that little bugger is freaking fast and it got away. I will catch that thing. I am a Lizard Catching Master. Sunday, June 22, 2008
Fixing the Roof...
We (meaning Brian, I didn't do anything) finally fixed the roof over the weekend. I know, it has taken forever for it to get done! But since we have a slate roof, these things take time. Anyways, no more leaks! That seriously has to be the most exciting thing EVER!
For Father's Day, I got Brian a construction harness, just so he can go on the roof. He said it worked out great!
Here are some pictures of Brian doing his stuff...
Long way down... This is why he had to wear that harness.
Friday, June 20, 2008
Only my kids...
Last night while I was making dinner, Brian runs into the kitchen completely frantic holding Kailyn. He found Kailyn eating wet paint. It's no big deal for me so I just take her and wash her mouth out and send her on her way. Brian is completely freaking out and makes me call my parents. They are not really surprised that one of my kids was eating a toxic substance, my dad says just give her some milk and if I'm (Brian) is still worried about it call poison control. So Brian makes me call. I call and the guy I was talking too recommended me on my calmness of the situation. If he looked hard enough, he would of found that I probably have a file that is a mile long. The file started when I was about 16 yrs old. The child that was involved was a little boy named Ashur. Does everyone remember Ashur as a little kid? That freaking kid was always getting into things! He was such a monster, I never wanted to have kids because of him! Anyways, my kids have picked up right where Ashur left off. Well, the guy said that she would be fine, just keep an eye on her, give her some milk and call back if you have any more questions. (Milk is the universal antidote.) So it turns out she was fine, I told Brian that she was fine, but he didn't listen. 10 points for me!
Wednesday, June 18, 2008
Southwestern Eggrolls!! So Good!!!!
Since it is a complete pain in the butt to take my kids to a resturant, I've brought the resturant to us. I found out how to make Chili's Southwestern Eggrolls. They are awesome! This recipe serves 5, but I kinda tripled it, still really easy to do.
Eggroll
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk ( I didn't have that so I just used Buttermilk Ranch Dressing)
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions
Preheat barbecue grill.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese.
Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth (about two spoonfuls) of the mixture into the center of a tortilla.
Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. ( I didn't leave them in for that long, just keep an eye on them so they don't burn)
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato and onion.
Eggroll
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk ( I didn't have that so I just used Buttermilk Ranch Dressing)
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions
Preheat barbecue grill.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese.
Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth (about two spoonfuls) of the mixture into the center of a tortilla.
Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. ( I didn't leave them in for that long, just keep an eye on them so they don't burn)
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato and onion.
Tuesday, June 17, 2008
Tuesday, June 10, 2008
Saturday, June 7, 2008
Sunday, June 1, 2008
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