I curse you, nature.

I remember it well-

Last fall, I got the last of the clearanced-out daffodil and tulip bulbs at our local greenhouse. A total of 30 bulbs. I spent a chilly but sunny afternoon diligently digging in our front landscaping. I even put some in our front planters and covered them with mesh to prevent animals from scarfing them up.

Two nights later we got our first frost. I was pleased with myself for putting in the work that would SURELY lead to a beautiful scene come spring.

Umm, I'm still waiting.

And I'm beginning to think that the bulbs were dug up by squirrels? Rabbits? Deer?

It is maddening. It is frustrating. My only consolation is hoping that somewhere out there is a herd of deer with bouquets of daffodils popping out of their buttholes VERY UNCOMFORTABLY.

It's not all failures around here toady though. I've raved about Kodiak Cakes before and I've wanted to try making them into muffins. It wasn't until last week that I finally noticed (face palm) that there is a MUFFIN RECIPE PRINTED RIGHT ON THE BOX.

Wal Mart didn't have the buttermilk flavor in stock so I got cinnamon oat instead. We have some overripe bananas in the fridge so I deviated from the printed recipe. I noticed that unlike the buttermilk flavor, the cinnamon oat has added sugar. I chose to omit the brown sugar and double the banana instead.

The verdict? Super easy, and babies ate them up. I'll plan on freezing a batch of these and giving them to the kiddos as either breakfast or a late afternoon snack.

Banana Kodiak Muffins- makes six muffins
-2 overripe bananas, mashed
-1 egg
-1/2 cup milk
-1 cup Kodiak Cakes pancake mix (I used cinnamon oat, which had added sugar already)
(If using buttermilk flavor mix, add 2 tablespoons white or brown sugar)

Preheat oven to 350 degrees. In a bowl, combine mashed banana, egg, and milk until well mixed. Stir in pancake mix.

Line a muffin tin with paper wrappers or coat with nonstick baking spray. Fill muffin cups mostly full and bake for 20-23 minutes. Let cool. Refrigerate the leftover muffins- I find that muffins always taste better the next day after the flavors have really blended.

Per muffin: 145 calories, 25 grams carbohydrates (including 9 grams added sugar from mix), 2 grams fiber, 2 grams fat, 8 grams protein

Confession Time

FUN FACT for you on this Monday afternoon.

Though I'm objectively the least athletic of my siblings, I was the only one to get a varsity letter in high school...

...in golf...

...which is TOTALLY a sport.

Nevermind that I haven't swung a golf club in five years. I like to think that I've still got it. 

My husband and I watched The Master's yesterday- life bucket list activity: go to the actual Masters. Precursor to said life bucket list activity: get lots of money.

Annnnnyway, I have to confess that I WAS TOTALLY ROOTING FOR TIGER.

I mean, yes, he did some shameless bonehead things back when. But you know what? If his gorgeous billionaire wife can forgive him, then I can too. Besides, who doesn't love a good comeback story?

Probably Dustin Johnson, Brooks Koepka, and Xander Schauffele.

If we're at home having a relatively lazy afternoon, like we did yesterday, we like to make one of our favorite snacks. Would you believe that this snack costs 11 cents per serving? And is super low calorie? And is a whole grain and great source of fiber??

One of my lowest cost-per-use purchases ever is my air popper (got it at Kohl's like 15 years ago for $15).

 A serving- 5 cups popped- is roughly 100 calories. We'll add 1 tablespoon melted butter and a pinch of salt, then split that. You end up with a pretty good bowlful with still only 150 calories. Perfect, easy, and healthy.

Maybe I should start working on my *own* golf comeback!

FOOOOOOOOOORE!!!

The big birthday bash

Our big birthday week is almost over- one more birthday to go (tomorrow), but we celebrated errrryone last night and it was so much fun.

Too bad I HARDLY. EVEN. REMEMBER. them being this tiny and sweet and snuggly and ohhhh maybe we should do just one more eensy round of fresh IVF?!

I made two cakes- a strawberry ombre cake for the girlies, and as requested by the boys, a rainbow cake.

I'm at an age now where all my jewelry needs to mean something.

Two blue stones, two pink stones, and a four leaf clover.

My fave earrings are tiny 4s as well- four kids, all April birthdays, plus my own birthday is 4/4. Can you guess what I'd say my lucky number is?

We gave the babies their first (tiny) slices of cake. As expected, they did not hate it.

That look when you see your sister has more cake yet on her tray.

Happy birthday, kiddos! This ain't happening for another year, so hope ya liked everything.

I always aim to have a good food spread when throwing a party. We did pizza and sandwiches, and for a veggie I first thought about making a salad. The kicker? Uhh, I don't really like salad/raw veggies very much, plus it takes up a lot of room on a plate, and it's hard to eat if you're standing holding a plate. My go-to veggies are marinated veggies. They're still raw, but packed with tangy, peppery flavor. Throwing on a simple marinade doesn't add more than a few calories either. My favorite combo is sliced cucumbers, red onion, and grape tomatoes. You could add whatever you like! Diced peppers, mushrooms, radishes, shredded carrots- clean out that veggie drawer. To make this into a meal you could add chickpeas and hardboiled eggs. Such an easy base.

Marinated Veggies
-4-6 cups raw veggies
-1 cup white wine or champagne vinegar
-2 tablespoons olive oil
-1 tablespoon lemon juice
-2 tablespoons sugar or honey
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon minced garlic
-1/2 teaspoon pepper
-Pinch of crushed red pepper flakes

Whisk together and pour over veggies. Cover veggies and let sit in the refrigerator for at least an hour, but no more than a whole day in advance.

So easy! I let the adults have this and the kids could grab some plain raw veggies. Even though it was party time, I still made my kids have their veggies before their cake. Dietitian mom for the win!

As long as it's already crazy 'round here...

I need someone (other than my husband) to try to talk me out of getting a puppy.

 I MEAN SERIOUSLY.

A mini goldendoodle is majorly on my want list, and it may have EVERYTHING to do with the fact that our kitchen floors look like this after every stinkin' meal:

 In other happenings, the babies are about two minutes away from figuring out how to use the doggie door for themselves.

 The boys have started their "garden work."

And I am in the middle of "birthday week"- all four kids and myself have birthdays this week- April 2, 4, 6, 8! My husband is the odd one out (or maybe the lucky one, depending on how you view birthdays).

Treat YO'SELF.

A birthday bouquet and some antiobiotics. What adult gets strep throat...and on their birthday? Meh, I'm feeling much better today, and hoping I didn't pass it to the kids. We have a PARTY to throw tomorrow!

I took the babes to Aldi this morning and they got to ride in the cart for the first time.

BIG thanks to Aldi for being the only grocery store around that has space for two kiddos to sit.

Before vacation I had made an jalapeno popper stuffed chicken recipe that I am delinquent in sharing! I actually made this last week too, so you KNOW something is good if I make it twice in less than one week. It's easy. It's quick. It's delicious. It's something you should make soon.

Jalapeno Popper Stuffed Chicken makes four servings
-1 lb big fat boneless chicken breasts (do not get the thin cut kind!)
-1 box (8 oz) Neufchatel cream cheese
-2-3 jalapeno peppers, seeded and diced
-1/2 teaspoon minced garlic
-1/4 cup shredded cheddar or Colby Jack cheese
-1/4 cup plain bread crumbs
-Salt and pepper to taste

Preheat your oven to 350 degrees. Spray a rimmed baking dish with nonstick cooking spray.

In a mixing bowl, blend cream cheese, peppers, garlic, and cheese until smooth-ish. Set aside.

Take your chicken breasts and cut slits in them width-wise. Cut deep, but be sure not to cut all the way through. Sprinkle with salt and pepper to season.

Take your filling and stuff a little bit inside each slit. I found that it's just easiest to do this with your hands rather than try to use a spoon.

Top each stuffed chicken breast with bread crumbs. This will give the chicken a bit of a crunch like real jalapeno poppers, but by not breading the whole dang thing we are saving on time and calories.

 Bake uncovered in the oven for 30 minutes. Optional- if you really want a browned toasty look and taste, switch to low broil for the last few minutes (but keep a close watch!).

I may have been so excited to eat this, both times, that this is the only lonely picture I took.

So so so good! The creamy cheese with the spicy jalapenos and the toasted crunch of the breadcrumbs is awesome paired with chicken. Heat up some veggies and you're all set for dinner!

Per chicken breast: 300 calories, 7 grams carbs, 11 grams fat, 30 grams protein

But seriously, delicious dinner aside- how about dem puppies??