Remember when I used to post links to books that we’ve really enjoyed? Maybe you don’t, but I do. I also used to clean my bathroom before it got totally gross. Boy. There are a lot of things I used to do. Ha!

For the mamas:

If you’re friends with me on facebook (or friends with someone I’m friends with on facebook), you probably already saw me or someone raving about this book.

Loving The Little Years — Motherhood in the Trenches by Rachel Jankovic

This book kept popping up in the “If you like that, you’ll like this” suggestions from Amazon, and finally, I just bought it.

You should, too.

It’s easy to read. The chapters are only a few pages long. You just may love it. There are some great ideas, perhaps some new thoughts, but most of all, it’s the attitude check and kick in the pants and “go, girl, go!” that you need. (Every single morning, if you’re like me.) It’s not fluffy. It is edifying.

I’m going to read it again, soon.

And for the kiddos:

Stopping By Woods On A Snowy Evening by Robert Frost, illustrated by Susan Jeffers

This was our first special winter book purchase when we moved back to northern New York, and the magic of both words and illustrations delight me every time we read it — which is every time I ask William to pick a book! The dust jacket is vellum, and the beautiful cover illustration, which is perfectly lovely on its own, is transformed into a winter blizzard when viewed through the vellum. The boys love it! (And I love looking out my window and seeing the inspiration for such illustrations in our fields and woods. What a Master Artist!)

And for the tummies:

I threw dinner together a few nights ago, and it turned out to be such a yummy meal that I thought I’d record it here for my future reference. I sort of pictured a Whole Foods salad we used to buy, and headed in that direction.

Kale, Butternut Squash, and Quinoa
Serves 4 as a main dish

For the squash:
Peel and dice one large butternut squash. Toss on foil-lined rimmed pan with olive oil, kosher salt, and pepper. Roast at 425 for about 40 minutes or until camelized, tossing every 15 minutes. Drizzle with a bit of maple syrup, and set aside.

For the quinoa:
While squash is roasting, bring 1 cup of quinoa, 2 cups of water, and 1 tsp of salt, and 1/2 tsp of thyme to a boil. Cover and simmer on low for 15 minutes or until tender. Set aside.

For the kale:
In large pan, saute one chopped onion in olive oil until soft (or beginning to brown, if you’re like me and lose track of things like onions.) Add 4 cloves of minced garlic and 1 tsp of thyme; saute till fragrant. Add one bunch of kale — stems removed and chopped. Sprinkle with 1/2 tsp of salt, a pinch of crushed red pepper, and a splash of water. Stir, then cover over medium-low heat, till kale is cooked.

Stir squash, quinoa, and 1/2 cup of dried cranberries into the kale mixture. Squeeze half a lemon over the whole thing, and ta-da! A meal fit for an Whole Foods fan.