Friday, September 21, 2012

a big thank you and some randomness

after my last post, i received an overwhelming amount of messages, texts, and comments, saying thank you for sharing my struggles...and in those thank you's were stories from other women who've struggled with ppd...and other forms of depression too.
and so, i wanted to thank you for sharing with me. 
i felt a huge weight lifted by sharing, and i was so encouraged by your stories.
it's wonderful to know we do not have to struggle alone, and that God doesn't do things by chance. we don't meet people by accident or read people's stories by chance. it all has a purpose. 
thank you, Jesus.

now for my randomness:
i went to a consignment sale last week, called charleston repeats. it's fun and overwhelming. i like to consign my kids old clothes so i can go shop for new ones. i found little miss' halloween costume (we actually don't do halloween...we go to a fall festival at our church) there for only $5.00. 
it's a.dor.a.ble.
she's seriously the sweetest piggy i've ever see.

found this one for jude for $7.00. 
he was excited about mcqueen, but insists that he wants to be a giraffe. thank goodness his little bff, who happens to be a year older and size bigger, was one last year. 
yay for borrowed costumes and for cute giraffes.

she apparently thinks mcqueen is super fun.

he's so darn cute and innocent looking. 

so, both my kiddos are attached to their we can't enter another room or leave the house without them.

one of my favorite (and easiest) fall dishes is this one...
pasta with a butternut squash sauce and sage.
i had some requests for the recipe, so here it is...
unfortunately, i can't take all the credit.

rotini with butternut squash and sage
(adapted from farfalle with butternut squash & sage)

12 oz whole wheat rotini noodles (we like these best)
1 cup milk
3 1/2 cups 1/2 inch pieces peeled butternut squash 
(or one package of archer farms frozen microwavable butternut squash...
what i did this time...super fast and easy)
1 tbsp chopped fresh sage
5.2 oz package of boursin garlic and herb

cook pasta as directed by the package.
(if using frozen butternut, follow the package directions and then add it to the step below.)
while pasta is cooking, heat milk, squash and sage in a medium saucepan until simmering.
reduce heat to medium-low; cover and simmer 5 minutes or until squash is tender enough to smash.
remove from heat.
mash contents together with a potato masher...or whatever you have.
stir in boursin cheese until blended. 
drain pasta and return it to the pot. 
add sauce to the pasta and toss to coat.
serve immediately...who likes cold pasta?

despite the look on his face, he really likes it and eats a lot of it.

happy weekend, lovelies!


  1. I wonder if the world might be a better place if we all carried blankies with us? ;)


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