'A portrait a week of my children, once a week, every week, in 2015'
This week was a tough choice between end result and process (see below), so I had to include both. Park weather! We are so pumped. Soren has an INSANE amount of energy and this kid is up for any type of running, climbing and outdoor shenanigans. Love it!
'A portrait a week of my children, once a week, every week, in 2015'
'The cookies are TOO hot momma! You have to be patient and let them cool down!' Soren baking me imaginary cookies and coffee. But I 'can only have 3. Anymore and you will get a belly ache'. Surreal hearing your toddler dictate the rules back to you. But he's correct! No belly ache please!
'A portrait a week of my children, once a week, every week, in 2015'
So, so late in getting this up. 13 soon to come! This is Soren rooting his Uncle on at the Claw Machine. 'Awe.... almost there Uncle Derek - you can do it!'
'A portrait a week of my children, once a week, every week, in 2015'
This week was a tough to pick between. I love the shot of Soren in front of the hall, but his look of utter determination takes the cake. His will is so strong. It's inspiring. This 4 year old on his two wheel bike - he'd have it no other way.
'A portrait a week of my children, once a week, every week, in 2015'
Yep. Drinking soup. I wish I would have gotten the stuffing of the face with Kale. Priceless. Dinner started with 'I don't like this soup! I don't like carrots! I only like meatballs! I don't like Kale!' And ended like this. So strong willed, I love it!
The soup is a Paleo Polish Soup recipe that's become a staple around the house. So much flavor and SO good!
Paleo Polish Soup
1. Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
2. Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
3. Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
4. Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
Ingredients
• 1 large onion, diced
• 2 tablespoons olive oil
• 1/2 pound Spanish chorizo, cut into 1/2 inch pieces
• 3 stalks celery, diced
• 3 carrots, diced
• 2 teaspoons ground cumin
• 1 tablespoon paprika
• 1/2 teaspoon ground turmeric
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pinch saffron threads
• 5 garlic cloves, minced
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 32 ounces chicken broth
• 4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
• 1 lemon, juiced
• salt and pepper to taste
• 1 pinch harissa, or to taste(optional)
• 1 tablespoon chopped fresh flat-leaf parsley, or to taste(optional)