I’ll have to try it. I was just looking up some rice dishes… paella and jambalaya.
Thank you!
It was sort of like, if you build it they will come. I just started posting and people found it— via the tumblr directory I guess. I also think when you can see who people that you follow are following, you might check it that site. I’ve never asked people to follow me or spread the word via direct message, but have asked for recommendations via tumblr’s food directory. Tumblr’s stafff also recommended me months back and that increased my number of followers immensely.
Just keep posting! Best of luck!
We compost our food scraps and I noticed that since the kids don’t tend to eat most of the broccoli stalks, just the florets, I have been throwing them into the compost. Well, I decided before tossing them into the compost, I’d keep aside a few meals’ worth in the fridge and make soup out of it. I had some left over potato in two forms— boiled in the jacket and mashed. I knew the mashed potato would thicken the soup nicely. You can just use a whole potato cut. 
brown specks are from the potato skins
Broccoli & Potato soup
2 cups of broccoli ends
1-2 potatoes
2 cups water, vegetable stock or chicken broth
2 tsp onion flakes
1 tsp garlic powder
1/4 cup cream
salt and pepper to taste
So, I cut up the broccoli stalks (and about one floret) into small pieces and brought them to a boil in water . I cooked until tender and added the seasoning (I added 2 tsp chicken base too) and 2 different types of cooked potatoes. Lastly I added the cream. Once it had come back to a boil I took it off the heat and used the immersion blender to purée it. Delicious and vibrant too!
My eldest son had it for lunch and deemed it “Delicious!” after getting over the fact I didn’t make potato leek soup. 
Since the potatoes were already cooked it didn’t take long. You can always cut everything into small pieces, to increase the speed of cooking if you’re starting from raw, since they’re staying in the same liquid in which they’re cooked.
I found your blog through the Tumblr directory and immediately spent about an hour and half going through your posts. You remind me of my mother … but only in the best way possible!
She’s always been incredibly health- and food-conscious — vegetables and a salad at every dinner, buying organic whenever possible and making sure my sister and I understood that dinner together at the table was non-negotiable.
I remember going grocery shopping on the weekends with her and my grandmother at the only natural grocery store in town. To her credit, my grandmother especially was ahead of her time (for Milwaukee, Wisconsin anyway), buying organic decades before it became a marketing buzzword.
I’m 23 now and embarking on my own revitalization of eating habits that sadly took a turn for the lazy and generally unhealthy during my college years. With twenty extra pounds I’d rather do without, a scary bout with shingles behind me, and a like-minded boyfriend (with a veritable library of Mark Bittman books), I’m feeling motivated about food and my body for the first time in my life. Thank you for all the stories about your family and the recipes you share — I can’t wait to try every one of them. If children are in my future, I’ll be constantly looking to the awesome moms I’ve known — or read — as positive examples.
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chemicalfreeskinny: FOOD CHEMICALS: TOXIC FOOD DYE…NEW STUDY FINDS CARCINOGENS IN 5 COLAS TESTED . FDA Urged to Prohibit Carcinogenic “Caramel Coloring” Chemicals that cause cancer in animals are considered to pose cancer threats to humans. Researchers at the University of … Continue reading
On Monday evening I brought my eldest to a swimming lesson that started at 6 pm but we had to leave the house by 5:30. My husband was getting home just in time for me to leave the other two behind and give him quick kisses hello and goodbye. I figured it was best to have dinner ready for everyone but my eldest and I would eat upon our return around 7:30. I’d defrosted a haddock the day before so I needed to cook that.
Twenty-five minutes later I was out the door with dinner on the table for my two youngest and my husband: baked haddock with tomatoes, red onion, cilantro and lime (almost like a baked version of ceviche); basmati rice; baby spinach; broccolini and an avocado salsa. 
Baked Haddock with Tomatoes, Red Onion and Cilantro
This can be done with other flaky white fish as well.
1¼ pounds haddock
¼ red onion, chopped
2 plum tomatoes, chopped
handful fresh cilantro, chopped
juice from ½ lime
½ cup white wine
1 Tbsp olive oil
Sea salt and pepper to taste
(optional chopped Serrano pepper)
Coat oven proof pan with olive oil and place fish on top. Cover with the wine, lime juice and other ingredients. Bake for 10-15 minutes at 350F (depending on thickness of fish) until it flakes. Serve over rice.
Avocado Salsa
2 ripe avocados, chopped
juice from 1 lime
handful of chopped cilantro
1 plum tomato, chopped
¼ red onion, chopped
¼-½ Serrano pepper or habanero pepper finely minced
tsp olive oil
Sea salt and pepper to taste
Gently mix ingredients in a bowl and chill for at least 10 minutes before serving.
I noticed when we got back that the two boys had done a great job on their dinner with one having left only a one inch piece of fish. Although I would have preferred to eat it fresh out of the oven, it was delicious. Definitely something I’d serve again. My eldest son and I enjoyed ours together. He dove into the rice first and then tackled the rest of it. Each and every boy ate all their veggies and my eldest gobbled up the salsa— I had to reluctantly give up some of mine!
You are so very welcome! Good luck!