I’ve started helping Shea pick out her clothes the night before to avoid painful debates and attitudes (for us both!) in the morning. She wants to wear the same 3 dresses to school. Yes, since we set our clocks back the mornings have been a bit less chaotic and I might have a few additional minutes to argue over X dress over Y dress…but, PASS. I’ve also been responsible for getting both girls off in the morning so far this week, turning my 10-minute commute into a 45 minute hustle…so time savings is helpful on those days to provide a bit of a buffer (shocking, I know…I’m always late).
Today, they went to school in flip flops and summer dresses. Tomorrow, they’ll probably be in winter coats and warm boots. No exaggeration there.
My next task will be doing the same clothing routine for Piper. That little chick has been quite unpleasant in the mornings, to say the least. I get scowls and eye rolling…as if I want to be dealing with dark, early morning attitudes. Kids – so self-centered 😉 If we go to virtual school, you guys…I’m scared for all of us. I, literally, have no idea how parents are pulling it off…especially families with 2 full-time jobs. #respect
As I’ve been saying for a while now: It’s 2020. I’m just doing my best. We’re all just doing our best. And with that said, I hope to be in the Florida Keys next week for a kid-free few days away. Our dream Cancun trip (overwater bungalows and all!) has now been canceled twice – once in April and again this November. I don’t know that we’ve ever gone that long without travel and that makes me 1. grateful and 2. so very ready! 2020, please give me this!
In the meantime, we’re trying to dodge COVID-19 and get life organized. My taste buds are back (long story, not COVID), or mostly back, and so I’m feeling a bit more engaged in the kitchen. That said, I RUINED dinner tonight with Cajun seasoning. I’m not sure what went wrong, but dinner was so salty, it was inedible. And I LOVE salt. Womp womp. I mean, it has been a long, long time since I had a flop for dinner, so I was probably due for one…
What wasn’t a flop? This Cioppino. You guys, I love seafood and I love that my girls love seafood. Those bougie little palates gobble it up – the shrimp, the crab, the fish, the scallops and most favorite of all, the mussels. No lie. This meal was enjoyed by all and it has been requested numerous times in the past few weeks since I first made it. I told them to start saving their pennies 😉 You’re gunna love it!
- 1/2 cup (1 stick) butter
- 2 onions, chopped
- 6 cloves garlic, minced
- 1/2 cup fresh chopped parsley
- 2 (14.5 oz) cans stewed tomatoes
- 2 (14.5 oz) cans low-sodium chicken broth
- 2 bay leaves
- 1 Tbsp dried basil
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 cup water
- 1 ½ cups dry white wine
- 1 ½ lbs large, raw shrimp, peeled and deveined
- 1 lb scallops
- 1 lb mussels, cleaned and debearded
- 1 lb lump crabmeat
- 1 lb cod fillets, cubed
- Heat butter in a large stock pot over medium-high heat. Once melted, add the onions and cook for 6-8 minutes or until softened. Add the garlic and parsley and stir; cook for 30-60 seconds or until fragrant.
- Add the tomatoes, breaking up/squeezing as you add them to the pot. Add chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well and bring to a simmer. Reduce heat to medium, cover and simmer 30 minutes.
- Stir in the shrimp, scallops, mussels, crabmeat, and cod. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until mussels open.
- Serve hot alongside warm, crusty bread.*
Recipe slightly adapted from All Recipes
*not accounted for in nutrition information
Nutrition Information:Yield: 10 Serving Size: 2 cups
Amount Per Serving: Calories: 328Total Fat: 11.6gCholesterol: 206mgSodium: 952mgCarbohydrates: 9.9gFiber: 1.5gSugar: 4.3gProtein: 40.2g
Seafood your thing? ME TOO! Check out some of my favorite seafood recipes!
- Garlic Basil Barramundi Skillet with Tomato Butter Sauce
- Cajun Pepper Shrimp with Creamed Corn Orzo
- Spicy Shrimp Tacos with Cilantro-Lime Slaw and Creamy Sriracha Sauce
- Baked Dijon Salmon
- Fish Florentine
- Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo