We had a great day!
Gareth got me roses, which I actually got to see last night, since they were delivered to the house and he can't really hide them!
Braedon and Gareth slept in today, it was really cute. I'm glad they caught up after the last few days. It was also nice to be in bed for a while, even if I wasn't sleeping.
Braedon got to facetime with his nana and papa in England, he laughed and babbled. I love that he is developing so much, but I just want it to slow down. It makes me so sad to think that next week he will be 6 months old. It isn't fair! Before I know it he will be grown up and it makes my heart hurt.
We went to brunch at this place that is downstairs from us. I love going there because it's local and intimate. They usually don't mind that Braedon is there either, which is fantastic. He was such a good boy while we were there. He just looked out the window and played with his Paddington.
After that, we went on a decently long walk. Gareth carried Braedon, so that I could get a break. We bought him a hat and a onsie at the ballpark. He is so freaking adorable in the hat. We originally only went to find a hat because it was so sunny outside, but I think it is the most adorable thing in the world!
I made us steak and scalloped potatoes for dinner. It turned out so well. Those potatoes are deadly. Seriously. I might post the recipe for them after I fix a few things, but for now, just google muffin cup scalloped potatoes. It's a win.
I couldn't decide what I wanted to blog about today, so I just looked through all of my pictures to see what jumped out at me. Last week I made this awesome broccoli and cheddar soup. It was pretty quick to make and tasted fantastic!
I used my cast iron dutch oven for this recipe, but you can use any deep pot.
Broccoli and Cheddar Soup
- 1 medium yellow onion chopped
- 2 tsp olive oil
- 2 Tbs butter
- 2.5 Tbs flour
- 2 cups cream
- 2 cups chicken stock
- 3 cups broccoli chopped coarse
- 1 cup matchstick carrots
- 2 cups cheddar
- 1 Tbs nutmeg
- Salt and pepper to taste
- Heat olive oil at medium temperature
- Saute onion for about 8 minutes
- Take onion out of the pot and save for later
- Put butter into pot
- Whisk in flour slowly until no chunks remain
- Add cream and chicken stock- whisking for about 3-4 minutes allows for a really creamy texture
- Bring to boil
- Bring temperature down to a simmer, cover, and let sit for 10 minutes
- Add broccoli, carrots, and cooked onions into the pot.
- Bring temperature up to a medium-low for 10 minutes
- Simmer for 20 minutes
- Take one cup of the soup and blend
- Add back into pot
- Stir in cheese, nutmeg, salt and pepper.
- Allow to simmer for 5 more minutes.
I would serve this with toast or croutons. You can freeze this for up to 3 months.
Oh I almost forgot to answer the question of the day! It asks what my favorite food television show is. Um, I don't know. I love a bunch of them. I would probably have to say, Great British Bakeoff. Mainly because I learned a lot about techniques from Ms. Mary Berry. I still need to get her baking bible... But that's for another day!
See you for the blogging challenge tomorrow!