Wednesday, March 23, 2016

Getting Started: Defining What "Being Prepared" Means to You

I'll admit, I'm not an expert in being preparedness. But between my career and where we live, it's an inevitable part of our lives.

I've learned a lot while being becoming part of this world. It certainly seems like an overwhelming or daunting tasks when you're getting started.

The most important thing to remember is that "being prepared" means something different to every family. It's not one size fits all and it doesn't need to be. You need to define what's best for your family and what being prepared means for you.

Here are some questions you should ask yourself:

1. What are the things your family cannot do without?

2. What do you want to be prepared for? 

3. What would give you "peace of mind" in an emergency?

4. Who is responsible for what in an emergency?

5. How important is being prepared to you?

6. What concerns do you have in your area?

7. Are there any limitations to getting prepared?

8. What would make life more enjoyable or manageable for your family in an emergency?

We'll cover each of these questions in upcoming blog posts. They will help you outline what's right for your family and define your personal emergency plan.

Tuesday, March 22, 2016

Our Newest Favorite Recipe: Skinny Shrimp Scampi with Zucchini Noodles

Yield: 2 to 4 servings
Prep Time: 
Cook Time: 
Ingredients:
  • 2 Tablespoons olive oil
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium zucchini, cut into noodles (See Kelly’s Notes)
  • Chopped parsley, for garnish

Directions:

  1. Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
  2. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
  3. Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.
Source: Just a Taste

Monday, March 21, 2016

5 Questions Everyone Asks When You're Pregnant

As I write our first blog post, I'm feeling our soon to be little one kick and punch constantly. She's due in just a few short weeks and we couldn't be more excited.




Everyone asks the same questions when you're this late in pregnancy:

-Are you nervous or scared?
-Is the nursery ready?
-Are you ready to never sleep?
-How much longer?
-And of course, how are you feeling?

I think I might surprise everyone but these are my honest answers.

-Are we scared or nervous?

Not at all. Maybe it's because we've been tackling adventures and challenges together since we first met. Or maybe it's because we tend to work very well together. But overall, I'm not nervous or scared (except for the actual labor part!)

Certainly I know things are going to change and I don't have any illusions that we have any idea what we're in for but we're excited.

-Is the nursery ready?

Nope! But it's close. We're ready for the initial days and weeks with our newest family member and we're working together to get the nursery ready. I am resisting the urge to make everything perfect right away, mostly because I know it will never be that way once she gets here and I won't get that control.

-Are ready to never sleep?

NOPE! That's honestly the part I'm most terrified of right now. I'm terrible without sleep. Don't mind the less coherent posts that might come out of some very sleep deprived days.

-How much longer?

 Right now? 26 days. Tomorrow, 25 days. Don't worry everyone, I'm not losing count!

-How are you feeling?

 Well, I'm working 50ish hours a week while I'm 36 weeks pregnant. So that means, I have swollen feet, have to pee every 5 minutes and will most likely have a contraction during this meeting. But I have to say, I've been super lucky. I don't feel all that bad. From what I hear, I could feel a lot worse.

I'm not a mom yet but we're counting down the days and we'll be learning the lessons that come with new parenting before too long.

Now it's time for a little bit of ice cream, since I am 36 weeks pregnant and all.

Stay tuned for recipes, you'll see throughout this blog that my husband is the cook and loves to try new recipes.