So, maybe it wasn’t the worst storm in history that we were expecting. But, we did get a snow day out of the deal! I know a lot of people took to Facebook and other forms of social media to blast the government and the weather forecasters for the hype and the blizzard that never happened. But, why be so upset? NYC didn’t get 2 feet of snow (which based on current ridiculously cold temps that don’t look like they are rising anytime soon, would be here until April) AND most of us got a snow day. Best of both worlds to me! We had a day that we didn’t have to go outside, we had food and wine, and a blizzard party coming together-what else do you need?
So, what to do? Of course I had to get the slow cooker out. Monday was Chicken Sausage, Kale, and Potato Soup. And lots of wine. And a Monopoly Marathon. And then we taught Isabella to play Gin. The apple doesn’t fall too far from the tree lol. It was a great night being “stuck” inside.
Yesterday, two separate friends posted this picture to my Facebook page. Made me feel so good that they knew how much this would mean to me and that they thought of me when they saw this. l always think about what memories I want my daughter to have. I feel like time is just flying by so quickly and try to make the most of every day.
I LOVE the building we live in. We have amazing friends that we spend a lot of time with that have become like family. For natural disasters and storms of any kind, we tend to congregate at our apartment. So, of course we had to have A 2015 Blizzard Party. Lots of wine, food, and just hanging out with friends while the kids played. Slow cooker dish of the day was Curry Chickpea Veggie Stew. I forgot to take a picture with all the commotion but it was Aah-mazing! And, true to most of my slow cooker recipes-just throw it all in and turn it on! Here’s the recipe:
Curry Chickpea Veggie Stew
2 cups dried chickpeas (soaked overnight if you have time)
1 large onion, chopped
3 garlic cloves, chopped
1-inch piece ginger, peeled and grated
2 (14.5 ounce) cans organic diced tomatoes
4 cups organic low sodium vegetable broth
2 teaspoons ground cumin
2 teaspoons Garam Masala (dried Indian spice available in most grocery stores)
1 teaspoon ground turmeric
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1 bell pepper, diced
4 carrots, diced
1 can light Coconut milk
1 pound baby spinach leaves
Add all ingredients, except for the coconut mil and the spinach, to the slow cooker. Cover and cook on High for 4 hours or low for 7-8 hours. Stir in the coconut milk and the spinach. Cover again and cook for another 5-10 minutes until the spinach wilts. Taste and check for seasonings.
I served on its own, but would be delicious over basmati rice or cous cous!
How did you spend Juno?