When Shelley, my blogger friend at Franish Nonspeaker, announced that she was expecting a little one, I was very excited for her and also I got into the mood for a baby shower. This has just become a reflex for me recently. Over the years, I have been so involved with babyshowers and good friends stepping into the new motherhood, I have always been either organizing a baby shower or cooking and stocking new mom’s fridge for the past four years.
With several other friends, we wanted to do something for Shelley even if we are not in the same city. So what could be better than a baby shower?
A virtual baby shower!!! No matter where you are, you can participate and celebrate with the mother-to-be, providing some easy, breezy healthy recipes for her to cook and freeze before Ruby arrives or so easy that she can put together between Ruby’s naps. I am sure there will be a long to-do list for between-the-naps times!
From Etsy Shop of www.invitationsandprints.com
You will find the list of all the friends who will be providing a recipe for Shelley and Ruby all week long at the end of the post. Everyone is posting on different days this week. Hope you stop by at their blogs and see their helpful recipes and if there is any advice. Feel free to visit Shelley and let her know if you have any tricks and tips for a new mom. She is due in August, I imagine she must be more than ready for Ruby to come by now.
I wanted to share our easy cold, rice salad with Shelley. The summers last long in Texas, so I figured, something light and cold might go a long way. It is easy to make rice, you don’t have to watch it over the stove. After it is done, you can add any cooked, canned or fresh vegetables you want, stir in a good bit of lemon juice and it will be ready! I normally add lots of fresh dill to this rice dish because I think it adds a whole new level to the taste and smell. But Jay can not seem to get over his dislike for dill, so the poor herb has found limited use in our house. Make sure you wash the rice several times to get rid of the starch and saute it in olive oil for a minute or so to cover the grains with oil. This will prevent the grains from sticking to each other.
Shelley, I am sure you will enjoy every bit of this new chapter. I don’t have kids but the number one comment I hear from my friends is “I don’t remember not having him/her with me, I feel like she/he has been with us all my life. This is the best thing I have ever done.” I can not wait to hear your stories.
Ruby, keep your head in the clouds and your feet on the ground. A grand adventure is waiting for you!
Wishing you guys a great life together as a family.
Here are the other bloggers who are coming to the shower, hope you stop by and say “Hi” during this week :)
Anna from Keep It Luce
Carrie from Bakeaholic Mama
Christina from Girl Gone Grits
Elaine from California Living
Esra from Irmik Hanim
Jennie from Pastry Chef Online
Jennifer from Scissors and Spatulas
Lana from Bibberche
Lisa from Lisa Is Cooking
Renee from Sweet Sugar Bean
Robin from A Chow Life
Sarah from Snippets of Thyme
Summer Rice Salad
Amount of vegetables is approximate, add more/substract some based on your liking.
- 2 cups of long grain rice
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1.5 cup of sweet peas (either thawed frozen peas or cooked fresh peas)
- 1 cup of diced carrots (fresh ones or from a can)
- 1.5 cup of corn kernels (from a can)
- 15 small kosher petite dill cucumbers (chopped)
- Juice from 2 lemons (about 1/4 to 1/3 cup)
- Black pepper to taste
- Fresh Italian parsley (chopped)
- Fresh herbs like dill or mint(optional)
1. Wash rice grains several times to get rid of the starch.
2. Heat olive oil in a pan for 30-45 seconds , add drained rice grains and saute them on high heat, stirring for a minute or so until grains are covered with the oil.
3. Add salt and water and cook the rice according to the package directions.
4. Once rice is done, let it cool. Add chopped vegetables and herbs if you are using.
5. Add lemon juice, starting with 1/4 cup. Add more if you like tangier.
6. Add more salt and pepper to your taste.
7. Serve at room temperature.