I survived my first road trip with the girls. It was scary.
Last week, Shea (7 weeks tomorrow, whaaat???), Lily (the lazy bulldog), and I ventured to Chicago while Mr. P was in Italy for work. Rather than sitting home all week alone, I jumped on the opportunity to head to my parent’s and get in a good, long visit. My mom was able to take off work most of the time, as was my dad, and even my brother showed face quite often – a pleasant surprise.
More often than not, they were all fighting over who would get to hold the baby next and I typically woke to my mom in the baby’s room, just waiting for her to stir so she had an excuse to pick her up. She’d then tell Shea how she’s her “favorite girl”.
I’ve been replaced as #1, I see 😉 Don’t think I didn’t hear you, mother!! 😉
Lily even got to hold down her favorite spot in the house – a novelty as she’s not allowed on our furniture.
During our visit to the Windy City, we were on-the-go. We dined out lots and even some shopping. We visited mom at work and took Lily on lots of walks. The week flew by and before I knew it, we were standing at my car, saying our goodbyes, and my mom was crying, just as she always did before I used to leave to head back to college. Of course then I cry and ugh, what’s worse than having to leave your family in tears to face a long drive ahead? Not much.
But we made it to and from Chicago both ways without any meltdowns or stops. Granted, Chicago is a whole 90 miles from my house, but if timed wrong or if we were to hit traffic, it can easily become a 3 hour trip. And a major disaster with baby and dog.
When we got home, we unloaded the horribly over-packed car while I whined to Mr. P about how there’s no way we’re going to make it to family for the holidays with all that we had packed for this trip PLUS his body and his stuff, let alone gifts. There’s just no unused space in my little crossover! Major first world problems, I know.
After a busy week and lots of meals out, we settled in for the night. I re-made this soup and enjoyed it all over again…without the bread bowl this time 😉 Creamy and thick, this warm, wintery soup is the perfect vegetarian meal to warm up with…guilt-free!
- 2 Tbsp peanut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (~2¾ lbs), peeled, seeded, and cubed
- ½ cup carrot, thinly sliced
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 Tbsp jalapeno pepper, finely minced
- 2¾ cups low-sodium vegetable broth
- ¾ cup half and half
- In a large pot over medium heat, heat the oil until hot. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and stir; cook until fragrant, about 1 minute.
- Add the cubed squash, carrot, cumin, salt, pepper, and jalapeno. Mix well. Add the broth and increase heat to high; bring to a boil and reduce heat to medium. Allow to simmer for about 20 minutes or until vegetables are softened.
- Transfer mixture to a blender to puree to desired consistency, or puree in the pot using an immersion blender. Stir in half and half and heat an additional minute before serving hot.
No weekly menu as we’ll be cleaning out the fridge and freezer before Thanksgiving!