Blue or Damask? That is the question ...

Last week we had the chance to once again see our beautiful baby, and from the looks of things, I'm going to be one busy momma! The baby was moving around so much in there, that the ultrasound tech actually had a hard time getting pictures at points!

I was hoping for creative pictures of my tummy to post this week, for the ultimate reveal ... but with the Last Run premiere coming up (if you don't have you tickets yet, get them NOW! www.lastrunthemovie.com) and a super crazy weekend, we just didn't have time. So I thought I'd post a video of how I told my dad.

Disclaimer: This video is NOT a High Rise Studio production - haha. I just wanted to clarify, as the quality  is 100% sub par :)

Needless to say ... it looks like there will be lots of blue in our future!

We're especially excited, as the Cyr family hasn't had a boy in the family for almost 15 years!

I'd be lying if I said I wasn't completely freaking out at the moment, as I have absolutely NO idea what to do with boys, but I know I'll figure it out as I go!

What was some of the best advice you received/can give about having a boy??

What's for Dinner Wednesday - Manhattan Clam Chowder

I'm always on the look out for new recipes, so I was super excited when the girls over at Shaw Media gave me Chef Michael Smith's Kitchen - 100 of my Favourite Easy Recipes cookbook as a going away gift on my last day.

Chef Michael has some awesome recipes, that taste delicious and are super easy to make. Tonight I made my first attempt at clam chowder, and it turned out great!! This one is a little different than the usual clam chowder, as it has a tomato base instead of cream, making it a much lighter dish. You can use it as a starter, but because it's so hearty, you can eat it as a main course too.

I thought I would share the recipe in case you wanted something nice and easy to make on these super dreary & cold days we've been having lately!

MANHATTAN CLAM CHOWDER


Serves 4 to 6

2 tablespoons (30 mL) of olive oil
1 large onion, finely chopped (I only had a red onion in my cupboard, so I used that instead of yellow)
4 garlic cloves, minced
2 celery stalks, diced
1 green bell pepper, seeded and diced
1 baking potato, peeled and diced
2 cans (each 5 ounces/142 g) of clams
1 can (28 ounces/796 mL) of chopped tomatoes
2 cups (500 mL) of tomato juice
1 teaspoon (5 mL) of dried thyme
A sprinkle or two of salt and lots of freshly ground pepper
1 cup (250 mL) of chopped fresh parsley (about 1 bunch)


Splash the olive oil into your favourite soup pot and heat it over meadium-high heat. Sauté the onions, garlic, celery and bell pepper until they're bright and tender but not browned, about 10 minutes. Add the potato, clams and their liquid, tomatoes, tomato juice and thyme and bring everything to a boil.  Reduce the heat so the liquid is just barely simmering and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. (It took about 30 minutes for me, so just test the potato as you go!)


Just before serving, season the soup to your taste with salt and pepper.  Stir in the parsley at the last second to preserve its fresh aromatic flavour. Serve and share!

KITCHEN TIP
Fresh parsley is often overlooked as a herb and tends to be thought of as just a pretty garnish. In fact it's packed with aromatic flavours that brighten this soup and many other dishes. Because its flavours are delicate, parsley is best when it's added last - too much heat will damage and diminish its brightness.


I hope it's as delicious for you as it was for me! As always, I love your feedback. Feel free to comment in the comment section below and let me know how yours turned out!

Bigger & Bigger - Week 17

Not much to say this week! Although, I do feel like my belly grew over night. And people are noticing!

So excited for January 23rd when we can find out what this little munchkin is going to be!

Here are a few pics of the belly! The cool lights in the background are the CN Tower. We thought it was a nice touch!