I think I could actually get TOO BUSY for Livejournal.

I never thought the day would come.

Right now I'm supposed to be editing my novel and writing a paper for my class on Wednesday and doing a second load of dishes. Today I cooked 3 meals, washed clothes and diapers, did lots of other dishes, did homeschool for a couple of hours, sent emails in regards to my sister's baby shower (which I'm throwing) spent half an hour on the phone with the president of PATH (I think I'm going to be co-leader of my park group this year...gulp...) and found out that I have to clear up errors with my name change at the social security office before I can turn in my SAR report at Miami Dade and get financial aid tuition reimbursment. For me to sit out on the back porch just talking with Annie or spend time cuddling with Isaac before his nap means that I do not even walk over here to this thing. PATH is tomorrow afternoon. And in the evening, I agreed to take my sister up to the birth center weeks ago because she has a childbirth class and Frank is working. I have about 45 minutes until Jake gets restless unless I'm in there with him and really that is a good thing, because otherwise I'd never go to bed. And I'm freaking tired.

My nausea seems to be abating a little though, or at least it was better today. Which meant no more scrounging around the kitchen for everyone, I'm back on duty!

The real reason I'm here is to tell you all what I cooked today ;) I made oatmeal banana pancakes, strawberry syrup and whipped cream for breakfast (FREAKING YUM). Lentil soup with bruschetta for lunch - which came out awesome, they go so well together. Ananda and I collaborated on some afternoon lemonade. And then red beans and rice with cornbread, for dinner. I always wish I could invite a bunch of people over to try this stuff.

I made up this southwestern chicken and rice casserole that is TO DIE FOR, I have to post the recipe sometime soon.

For now though...I gotta go.

For Dama

Southwestern Chicken and Rice Casserole

-3/4 cup (before cooking) brown rice
-5-6 boneless chicken tenderloins, cubed
-half a green bell pepper, diced
-half a red bell pepper, diced (both toasted, I use the toaster oven, you could also bake them dry on a tray)
-1-2 roma tomatoes (or equivalent amount of other tomatoes)
-about a quarter cup of diced onion
-couple of cloves of minced garlic
-half a stick of butter
-olive oil
-seasoned salt
-chili powder
-regular salt
-about a handful of white flour
-cheddar and/or pepper jack cheese. I highly reccomend both.

I start working on this here and there throughout the day. Like you can put the rice on with a timer and cook it in the morning, or whenever, and likewise with dicing up the peppers and sticking them in the toaster oven (where they can sit until you're ready, as far as I'm concerned) or thawing out the chicken/sauteeing it up in the olive oil with seasoned salt all over it. In any case, in a casserole dish with a lid you will need to layer, from the bottom;

-the cooked rice, with chili powder stirred in to your taste
-the chicken, cooked in olive oil and slathered in seasoned salt
-the peppers
-a rou (sp?) which is the olive oil from cooking the chicken, with the butter melted into it, and the onion and garlic cooked together until they're done - then throw in the flour to thicken it, salt and pepper to season, and pour it somewhat evenly over what you have so far
-the tomatoes
-as much shredded cheddar and monterey/pepper jack cheese as you like

Bake it at 350, covered, for 45 minutes. I use lots of chili powder and a ton of pepper jack cheese, and do not find this at all spicy. Grant loads his bowl up with hot sauce since the rest of us don't want it spicy - Jake eats it with us, even. But I have been shocked by what other people think is "spicy" before, so who knows I guess.

Anyway...G and I both end up painfully full everytime I cook this. He curses me for it being so wonderful as he lays on the couch moaning. That has to count for something.