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Well Hi

Really I don’t have an excuse.

I got married. We got pregnant. Baby arrived. I forgot about Pardon the Dog Hair (but not about the dogs!).

Thanks for hanging in there and stopping back every now and then to check out old recipes. Cooking has kind of gone to the way side in the last few months. We still have a home-cooked meal every night of the week, but it is definitely not worthy of recipe writing or photographing.

Instead all of my photographing is now directed at this little number:

Smash Cake Happy Chaney

That’s Chaney at her first birthday party. Isn’t she a doll? Gosh we sure think so.

Let’s see… what else has changed?

We moved to the ‘burbs as I like to call them. Technically we are still in “Dallas.” But everyone around here knows if you are north of 635, that isn’t “Dallas.” I sure do miss downtown living, but am grateful for the extra space, POOL, and yard. Chaney is an outside girl, so she is always delighted to spend her afternoons outside.

I’m still working my 9-5, the pie business and also am now a consultant with Rodan + Fields. I actually really like all three jobs, but things tend to get a little bit hectic!

Wes is fantastic, as usual. He definitely loves the new house and all the different projects a 1974 fixer-upper bring. He started a new job recently and couldn’t be more in his element. Chaney and I are both so proud of him.

Lizzie and Suzie are still kicking it with us, getting dog hair everywhere of course. Chaney thinks they are awesome family members and delights in seeing them jump and run around. It is really fun to watch her with them. They will have to do as her sisters for now.:)

And that really is about it! Hopefully I will be checking in a little more regularly now. Again, SO sorry to have forgotten about this little space. I sure love reading back through all of my old stories and seeing how different life used to be. Thanks again for hanging in there!

 

Greek Style Quinoa

One of the most common questions Wes gets regarding my pregnancy is “how bad are her cravings?”

I would have to say he has had it pretty easy. Really the only odd craving I’ve had where he had to go with me was that one time back in the first trimester when I desperately needed to go to a Chinese Buffet. I’m pretty sure Wes dropped to his knees and started saying thank you prayers the moment I announced that craving.

Unfortunately for him, it has only happened once.

Other than that, there really haven’t been cravings. But, I have been eating a lot more of certain things, namely citrus. I can’t seem to get enough. Lemon flavored anything tops my list.

Recently we went to a Greek buffet (ok, so we like buffets….) and they had the best tabbouleh. It was chock full of parsley and lemon. I would say about 50% of my plate real estate was taken up by the tabbouleh.  I absolutely had to recreate it.

So delicious.

I also made a super easy dill dip to go on top of it. That part is completely optional, but I had a whole bunch of fresh dill in the fridge just waiting to be used.

I opted to use quinoa in my tabbouleh, but you could sub in cous-cous, bulgar, or pretty much any other tiny grain. However, I personally think quinoa is the bee’s knees.

It comes together in about 5 minutes with the help of a food processor and is the perfect accompaniment to greek wraps, which we’ve been eating all. week. long.

Yum.

And go crazy with the lemon. It really makes this dish pop.

This week also marks the last week in the second trimester. We are under 100 days now and a few days over 26 weeks. I can’t believe we are this much closer to meeting our little girl.

I’m still waiting for the day when a stranger asks if I am pregnant. Wes and I are also very excited about our baby shower in the Woodlands this weekend. We can’t wait to catch up with friends and family.

Baby Girl C has been very active this week. She has taken to rolling from one side to the other, and especially enjoys nudging me a bit after I’ve eaten some ice cream. Looks like she will share my Blue Bell addiction.

Nothing wrong with that.

Greek Style Quinoa
Side dish
Cuisine: Greek

4
 

Ingredients
  • 1½ cup cooked quinoa (about ½ cup dry quinoa & 1 cup chicken stock)
  • 1 zucchini
  • 2 roma tomatoes
  • 10 sprigs green onions
  • 2 cloves garlic
  • ¾ cup parsley
  • 1 large lemon, juiced
  • Salt

Instructions
  1. In a food processor combine zucchini, tomatoes, green onions, garlic, and parsley. Pulse until finely chopped.
  2. Pour vegetables into a large bowl. Add in cooked quinoa. Squeeze lemon juice on top. Sprinkle in salt to taste.

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