What I like the most...

A dear friend asked me recently what I liked the most about being a Mom.  It took me a while to answer. Here is what I finally decided was the best.

I love knowing my child. 

You see, one of the things I was most jealous of in watching all my friends and their kids was  that no matter how hard I tried with the kiddos, no matter what I did - I didn't really know those kids.  I didn't know what their different cries meant, or what snacks would always help the grumpys go away. I am great with kids, but I didn't know them best.

 Yes, I really had a huge, ugly green jealous streak in me of moments like that.  Disgusting, isn't it?  I can admit it now, I hated this part of me - but it was there.

Now I know Buddy best.  I know when he is crying because something is wrong, or just because he is mad.  I know what snacks he loves, and what he could take or leave.  I know which books we cannot go a day without reading, and what cartoons will keep him occupied for the 20 minutes I need.  I know his favorite foods, and the ones he wouldn't touch with a 10 foot pole. I know what makes him laugh, and what makes him cry.  The best part of this? He looks to me first to know these things.  Because I'm his Mama.  And he's my Son.

Significance

Today marks a Significant Day in our son's life.  Today, Buddy turns 18 months old.   He also has lived more of his little life with us than without.  He has known us as his parents for longer than anyone else. He has woken up more times in our home than anywhere else.  He has eaten more meals with us than anyone else.

He knows me as his mother and Steve as his father.  He calls us by those names.  He looks to us for comfort when he is hurting, he makes us laugh with his antics.  He knows us.


 And we know him.  We know what will make him laugh, and what will make him cry.  We know his favorites and his not so favorites.  We know when he is sleepy, and when it is time to play.  We know when to push him to try new things, and when to hang back and let him go at his own pace.

We love him, and he loves us. He is ours. A Gift from God.

(Picture from his first ice cream cone- I think he liked it!  Or at least liked Grampy's Chocolate ice cream)

Grilled Stuffed Chicken

Just a note about my cooking.  I tend to loosely follow recipes.  I tend to not measure a lot, and go more by taste and what we like.  If you have any questions about any recipes I post, please e-mail me at foodinthebarrenland@gmail.com and just ask!

4 boneless, skinless chicken breast portions

1/2 cup chopped each:
Fresh Tarragon
Fresh Dill
Fresh Basil
Fresh Flat Leaf Parsley

3 (or 4, depends on how much you like) oz. Mild Goat Cheese (I used the Garlic and Herb flavor)
1 Lemon
Toothpicks
Non-stick cooking spray (Like PAM)

Heat grill to medium-high heat.

Finely chop all of the herbs and mix in a small bowl.  Zest the lemon into the mix.  Remove half of the mix and reserve.  Use a fork to mix the goat cheese into the remaining herb mix.
Clean and trim the chicken breasts. In the fattest part of the piece of chicken, cut a slit and use your fingers to enlarge to a pocket.  Place even amounts of the cheese mixture into each of the pieces of chicken and use the the toothpicks to tightly seal the pockets.  Spray each side of the chicken with the non-stick cooking spray.  Sprinkle the reserved her mix over the chicken, and squeeze some of the lemon juice over the chicken.

Grill until chicken is cooked through.


I served this with Garlic and Herb Cous Cous, and Grilled Asparagus (recipe to follow)



Grilled Asparagus

1 Bunch Asparagus, cleaned
Extra Virgin Olive Oil
Whatever spices you enjoy

Place cleaned asparagus in a zip lock bag, pour in about a 1/4 cup of EVOO, and add the spices to your liking.
Toss to evenly coat the asparagus.

Grill in a grilling basket until desired tenderness is done.

I like to use lemon pepper, Italian seasoning, garlic, any fresh herbs.





(NOTE: The Chicken recipe is adapted from the Weight Watcher's Sizzling Cook Book  I think that I about doubled the amount of the herbs called for, as we like stronger flavors. I also chose the garlic and herb variety of goat cheese, as the recipe called for plain)