Birthday Whole30 Day 8, with a segue into pre-planning wedding planning
Wednesday, October 03, 2012
I haven't TOTALLY come down with something, but after today I probably will. I munched on an apple while I went to Dan's to pick him up (we carpool) and he decided not to go to campus today because he felt so bad. It's totally optional for him on Mondays and Wednesdays since he doesn't have a class and just holes up in the library to laser focus on stuff. It's a skill I have to redevelop (works best if I write summary notes while I read, I found out yesterday. Yay!) Since I didn't have to rush much, I bought a bottled green smoothie that I like to drink when I'm not feeling my best (mostly because it tastes good. No added sugar, but it was a fruit bomb, to use Whole9 language), went home, brewed up my coffee to-go, and ate a chicken thigh. Delicious breakfast if I say so myself.
So I went to class, I ended up not having to really deal with a student crisis (one of the young ladies in my section has a serious issue with the way her email is set up, and it appears it's been going to the professor's spam filter, and as such she was totally unable to communicate to try to schedule an alternate exam date. Madness), and so I left school and went directly back to his house, picked him up, and brought him home to baby him. I figured his parental unit might want the house to themselves being their 25th anniversary, but evidently they didn't actually care but no one corrected my assumption when I came to kidnap their sick son.
For lunch and dinner (I didn't eat again until 5! I'm finally out of EAT ALL THE THINGS land!) I cooked up a big pot of chicken no-noodle soup and it was seriously the best soup I have ever made. The recipe will be at the end of the post. I also roasted up some potatoes but after two bowls of soup we weren't interested. It's really a benefit to be engaged to an Italian who hates pasta. It makes a low-carb life MUCH easier.
Believe it or not, we looked at a half dozen wedding venue sites, and I explained that until we can anticipate a budget for a wedding, we can't decide whether or not to have one, when we might have one, or how we'd deal with the families out of state (the first wedding he ever witnessed was my sister's this March, so he has no clue about wedding preparation, except that his father has apparently ingrained in him that he should have no opinions because it's "my" day. I said bite me and he did). My father suggested that, since both extended families are in Illinois, we should have the big shindig here and then, instead of sending us wedding gifts or paying for tickets to fly down here to Florida, the uncles and aunts could pool to pay our fare to come to them and we could have a small party there, maybe repeat vows if we want to, etc.
I'd really like to have a wedding, only because I get one chance at it. It would be casual and I really don't care about "the small details," also known as "unnecessary money sinks that no one will actually remember." I also would want it to be bigger than just our parents and best friends, because I really don't see the parents meshing together well. It's elopement with just us and a photographer or it's friends and family together. I showed him my excel spreadsheet (yep, my spreadsheeting extends to wedding planning, as it should) so he's not totally ignorant of what would go into it.
Just think. We might actually be in the planning stage by 2013.
Chicken No-Noodle Soup: the fast version
2 48-oz cartons of chicken broth (check for MSG and sugar. Seriously. They'll put sugar in anything.)
1 cold or hot rotisserie chicken from the deli
1 large onion
4 large stalks celery
4 medium carrots
4 cloves garlic
a handful of fresh parsley
a couple pinches each of dried thyme (or use fresh, I only had dried) and oregano
salt and pepper
Dice the onion, celery, and carrots. Mince the garlic as finely as possible. Heat olive oil in the stockpot and add the aromatics, cook until beginning to soften. Add celery and carrots. Stir occasionally while you remove the skin from the chicken and start tearing the meat off. This is the fun, messy part!
Add the first container of broth to the vegetables. Drop a dollop more olive oil into the pot. I'm convinced that this had a LOT to do with the success of this batch. Dice the meat into small pieces and add to pot. Add second container of stock, the dried herbs, and the salt and pepper. I used at least one teaspoon salt but adjust it to your taste and add it in small increments. Let the soup come to a simmer and cook with occasional stirring until the carrots soften. Chop the parsley and add it, then let cook five minutes more to soften it.