I can’t believe how much these updates are keeping me honest.

I literaly am steering the car towards one of my challenge no-no’s and remember that I’m going to have to pony-up with the truth and don’t allow myself to those danger spots.

Who knew that Irish guilt could be used for the good?

Here’s the good, bad and the ugly of the past week.

1) No new clothes and instead of destroying that innocent coat with my horrendous sewing skills I found in the junk drawer a really clever thing. It is a piece of elasticized fabric with two clips on it that I have used to gather the back. It does the trick and is far more attractive that what I would have sewn.
2) One Starbucks infringement (add that again to the end). Honestly, I don’t feel THAT badly about this one as it was a chance to see a good friend and actually chat without little ones. I spoke in entire sentences and drank a cup of tea while it was still hot.


3) This one really ices my cupcake though-the babes ATE A LIBRARY BOOK AND NOW I WILL HAVE TO PAY TO REPLACE IT. I don’t mind buying books but…argggghhhh it wasn’t even that great of a book but apparently really tasty.

Oh well, it is a new week and my pantry challenge is: white navy beans.

My sister (Queen of the appetizers) makes this totally delicious white bean spread and since I have actually kept a rosemary plant alive for two whole months I have the ingredients for this treat.

I have gotten the recipe from her so often (do you ever lose one thing repeatedly?) that I felt too badly about asking her for it again and instead found it on the net at a very cool site now stashed in my favourites. The recipe calls for cannellini beans which is literally the one type of bean that I don’t have in the house so instead I’m going to use white navy beans. Fingers crossed.


White Bean Purée With Rosemary and Garlic

serves 8
(This is the quick version, although you can also use an equivalent amount of soaked beans)

2 15 oz cans Cannellini beans (reserve 1/2 c liquid)
2 large garlic cloves, diced
2-3 rosemary sprigs, stripped and diced plus 1 tsp for garnish
Juice of 1 lemon
1/4 c olive oil, plus extra for garish
S & P

Purée beans in a food processor or blender, adding lemon juice and olive oil.
Add garlic, salt and pepper and taste.
If dip is too thick, add some reserved bean juice.
Stir in rosemary and garnish with 1 tsp rosemary and olive oil.
Serve with your favorite summer vegetable, crackers or pita chips.

NOTE: my sister serves this with baguette and we make pigs of ourselves on it.

My clothing challenge of the week: Go through every top that I own and see if it still actually suits my post-baby shape. I don’t have anymore weight to drop but things are still considerably different there and it’s been over a year.

Here is random photo of said “figure changer” stealing my phone again.