Daily

There goes 6 months…

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Well then, summer came and gone like a flash. There’s SO much to catch up on since I haven’t posted in 6 months. That’s absolutely wild to me that I let it go that long. But, you know what… it’s incredibly difficult to get the energy to sit down after a long day of stay-at-home-mom life with 3 boys, including one very very very active one who needs constant 100% attention. I AM DONE at the end of the day so having spiffykerms.com and updating it was low on my priority list. keeping my sanity is at the top of the list, ha.

Summer isn’t over here in the Bay Area. I feel like the California summer doesn’t end until way into October. It’s always been super hot here in September. A heatwave has been happening this week with temps as high as 36C. A little uncomfortable for me, since I’m pushing 120lbs in a stroller back and forth for school drop off and pickup. At the end of the day I look like a mess.

Summer was super amazing for us – we trekked all 5 of us back to the homeland: Newfoundland, Canada for 7 (!!!!!) weeks. It was fantastic seeing everyone, swimming at the pool, my boys hangin’ with the grandparents and really wanting to move back. The village is there, so much help with everyone involved with our boys.

Until next time.

 

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Food

One pot chicken alfredo

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Wish I had a better photo of this but I only did a video on Instagram stories about this, and posted a small close up of it after. Didn’t think I’d blog about it but here we are.

I’ve never been one to linger in the kitchen longer than necessary. Cooking for me is more of a functional chore than a passion if I’m being honest. I definitely dread meal time and thinking of what to feed the crowd. I try and limit my amount of time in the kitchen as much as possible.

Thanks to the culinary wonders of TikTok I’ve stumbled upon a handful of mouthwatering recipes that have made their way into my limited cooking repertoire. This being one of them, however I tweaked the recipe a smidge since it was way too rich for even my liking.

My eldest, bless his discerning taste buds, turned up his nose at the sight of chicken. But fear not, I’ve got a trick up my sleeve. Shredding the chicken post-cooking (a breeze with the trusty mixer) and burying it under a blanket of cheese turned this dish into something resembling mac ‘n’ cheese…… with a different sauce. Unfortunately he saw the process of it all being made and still wouldn’t touch it. I mean, it’s beige food, he’s supposed to love it.

Anyway here it is, plain’ and simple:

Ingredients:

  • 16oz dry pasta (shell pasta works wonders)
  • 1 jar of Alfredo sauce (I’m partial to Target’s Good & Gather brand)
  • Cooked chicken (approximately 2 cups, shredded)
  • 3 cups chicken broth/stock
  • Seasonings to taste (Italian seasoning, garlic powder, salt, and pepper)
  • Mozzarella cheese (the more, the merrier!)

Instructions:

  • Preheat your oven to 400°F.
  • Grab a 16″x9″ pan and layer in the dry pasta.
  • Pour the Alfredo sauce over the pasta.
  • Add the cooked chicken on top, ensuring it’s evenly distributed.
  • Pour in the chicken broth/stock.
  • Season generously with Italian seasoning, garlic powder, salt, and pepper.
  • Give it all a good mix, making sure the pasta is coated in that creamy goodness.
  • Cover the pan with foil and pop it in the oven for 40 minutes.
  • Once the timer dings, uncover the pan and sprinkle on copious amounts of mozzarella cheese.
  • Slide the pan back into the oven and broil until the cheese is golden and bubbly.

Feel free to get creative with this recipe! I’ve tossed in handfuls of chopped spinach for an extra veggie boost, and served it alongside some air-fried broccoli. Yum! My middleboy had two bowl fulls of it.

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Daily

My 3rd baby arrived 6 weeks early.

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Again, we’re back tracking with some old posts to get you all up to date here:

This was written in early January. Actual birth story to come…

I had so many blog posts written in my email ready to launch and post on here …. Then we got the biggest surprise ever. Our 3rd little boy decided to greet us six weeks early (I was 34 wks 5 days pregnant) and to put it lightly it’s been chaotic ever since. I’m pretty sure I’m still running on adrenaline at this point 8.5 weeks in.

While I was recovering from my third c section in the hospital and baby was in NICU for 19 days I wrote the entire birth story. I’ve never posted my other two, but this one is definitely something I’d like to document/post here. 2 of my 3 babies have now had NICU stays. My second boy was in there for about 27 hours on a CPAP and the third, well…he was an extended stayer.

My mom had originally booked her flights from Canada on December 2 for my scheduled c section on December 15 (they take big babies out a week early so his due date was December 22), but as I was getting my middle boys birthday decorations out to decorate for his bday the following day my water broke while I was searching for them in my closet.

Booted it with my middle boy to the hospital while still leaking (lol….) and drove 19 mins to get there on the highway, so….quite the distance!

All to say, that’s where I’ve been the last few months. The next few posts coming will be ones I wrote prior to the chaos. The fun chaos because I absolutely love love love the newborn stage oh my goodness.

K. That’s all I got for tonight. Stay tuned for the day he was born! THAT was somethin’ else….

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