The utmost of apologies for cranking your necks and probably giving you a reason to see the chiropractor this week. I have NO IDEA why all my photos are sideways. I’ll make sweetly ask the hubsters to assess the situation when he arrives home from work. (I’m sure its the LAST thing he wants to do after 8 hours of work+2 hours of biking to and from). My husband, I must share with you, is the absolute best husband. He is the most caring, selfless, respectful man I have ever met. We were discussing my need to travel and explore over our anniversary getaway, and for the first time in our relationship, he agreed that moving would be worth looking into. WE ARE MAKING PROGRESS. Of course, it was in regards to moving to Australia, NOT Vancouver, but hey, one day at a time. So not only is he beginning to warm to the idea of moving (I’d say he is no longer freezing, maybe half melted water), but yesterday while I was at the doctor I told him how terrible I was feeling via text message. Even though he could only be here for 15-20 minutes, he came all the way home from work to bring me a Starbucks (A non-fat chai tea latte at that! HE EVEN KNOWS MY DRINK!), Flowers (tulips, my favorite), and the worst cranberry juice I have ever consumed (it is organic and 100% natural-lets just say-tart poision?–>but he knows how much I love staying organic). I love my husband =).


In other news, I am feeling MUCH better this evening after aprox. 4 viewings of Marley & Me and four doses of  Macrobid. With my newfound burst of energy I decided to whip up some Yellow Cupcakes to eat on the side of my vanishing Chicken Noodle Soup. Both of which recipes are just so good, I must share with you. I took them from my current fave,, but made a few small adjustments to the chicken soup for my liking. The soup recipe is below, you can find the cake recipe at

After about three months of “Are you going to make SOUP with the bones” from my hubster, I finally made bone-in soup: he is so fasinated by it and thinks it is the ultimate in cooking genious. Shh, don’t tell him it is practically the easiest soup I make. I have been eating this soup for almost a week of lunches and it has that divine-bone-in-just-cooked-by-dad-at-christmas flavor. The cake on the other hand, I am seriously considering enveloping into the ‘recipes I will make my children grow sick of by age 8’ file and making it a special occasion tradition.

Try to just eat just one. I dare you. 😉


Bone Licking Chicken Noodle Soup

Adapted from

Serves 5-6 Large Servings

1 Organic, Free range Whole Chicken

1 Tbsp Olive Oil

2 L Organic Chicken broth

5 Carrots, thinly sliced (peeling left on)

1 Celery Heart, chopped (dont bother throwing out the inner leaves, chop and add them too!)

1 medium onion, chopped (reserve the peel for the broth)

1 Tbsp dried thyme

2 Tsp salt

2 Tsp black pepper

1/2 Tsp garlic powder

1/2 Tsp smoked Paprika

1 cup dried sea shell pasta

1. Roast the whole chicken, rubbed with olive oil, for 1 h 15 min. Allow to cool, discard skin, separate meat and bones. Shred meat with a fork.

2. Simmer bones, chicken broth, onion peel(to give a beautiful golden colour) and 1 cup water for 1-5 hours. This will allow the full bodied flavor of the bones to cook into the broth.

3. Strain broth, discard chicken and onion scraps.

4. Simmer broth, carrots, celery, onion, spices, and chicken for 20 minutes or until vegetables are tender.

5. Add dried pasta, cook according to package directions, aprox. 5-6 minutes.




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