starting a new blog, eh?

instead of grading the papers like i oughta, i decided to start a new blog. the things going on in my life right now mainly focus on starting our family and finding healthy veggie-versions of popular foods and recipes, so this is most likely what i'll be writing about from day to day.

this week i have been on spring break. i had planned on using the time to get the house better organized for preparation of the eventual home-study and bringing home of kids, as well as scoping out some adoption agencies. unfortunately, i spent the majority of my time sitting around car shops and got very little accomplished. i did, however, manage to get the study together. for the most part anyhow. there is still a pile of things in here for me to sort through, and a hallway full of things that need to go someplace else other than this room. most of them will get donated, some will go into the basement where it will sit until we decide its ok to donate them, i am sure.

this year's easter is going to be quiet. we arent going to see any family, so no need for a big dinner. i may, however, accompany Hubby Bear to meeting. we'll see. my catholic roots still make me feel like it isnt worth it if you're not getting all dressed up and it isnt somehow more special than the other sundays. i guess my pagan tendrils are partly responsible for that as well! i am, however, trying to think up a good veg easter feast, one that isnt mostly pasta, that is. and also one that does not require the majority of my day be spent in the kitchen. we'll see how that turns out for me! i saw something this morning on one of the morning shows, and Hubby comes down and says "that looks good, we should do that." it was a rub/marinade that they were working up, for a pork shoulder. everything they were doing sounded great, the spices and herbs and all... but what they were putting it on was an animal. so i am racking my brain, trying to think of a veg thing that we could put that same rub onto and not have it taste weird. perhaps i will consider a squash, hrmmm.... zuchinni perhaps? i love the journey of expanding your culinary possibilities!