Yesterday we celebrated my birthday at Le Nordik spa and I think we can both say it was a much-needed celebration for us. For a Monday, it was fairly busy but comfortable enough to occupy your own secluded space away from others. It's been a couple of years since we visited and the last time was in the dead of winter in -40 degree weather, so it was nice to experience this on such a beautiful, sunny day.

They added a new section with a nice lounge, additional pools and a terrace where they serve food and drinks. We relaxed in the silent area on an outdoor swinging bed under a huge canopy and the ambiance was so relaxing - it really felt like we were in the Nordiks. As I rested, I couldn't help but wish our daughter was there sleeping with us. Maybe I can take her on a mother-daughters spa day when she turns 12. It was a peaceful day and we definitely left well-rested, although I still choose some adventure over lying around in the sun and doing nothing all day.

Mike got me a cake from The Girl With the Most Cake and it was by far the most beautiful cake I've ever gotten. Way prettier than my own wedding cake. Also way more expensive than any cake I've ever gotten. She must be a master at getting buttercream icing to be so smooth because she doesn't use fondant at all. Everything on the cake except for the M was edible. Inside was a dulce de leche filling. The cake itself had a fantastic taste but the cake itself was a bit dry so it was only optimal to eat the first day. I refused to cut it because it was too beautiful.


He got me a (better quality) ukulele for my birthday present that I am completely in love with. Not sure how I will find time to play it but hopefully I get some downtime in my mat leave to at least practice!

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Charis gave me an Instant Pot and after using it to make congee today, I am completely infatuated with it. I used this recipe from Amy + Jacky and substituted with bone-in chicken thighs and added some chicken bouillon for extra flavor. I washed some rice, added ginger, raw chicken thighs (blanched first in cold water), water, chicken bouillon, set for 30 minutes and left to take care of my baby. When I came back, I put it on saute to cook until it was thicker, added salt and pepper et voila! - delicious and virtually effortless congee. Next, going to sterilize my baby bottles and pump equipment with my Instant Pot!

Makes 6 servings.

Ingredients

• Butter - 2 tablespoons
• Onion - chopped
• Celery - chopped
• Chicken broth - 3 cups
• Broccoli florets - 8 cups
• Butter - 3 tablespoons
• All-purpose flour - 3 tablespoons
• Milk - 2 cups
• Black pepper

Directions

1. In a medium stock pot, melt 2 tablespoons butter
2. Add onion and celery. Saute until tender
3. Add broccoli florets and chicken broth. Cover and simmer for 10 minutes
4. Pour soup into blender in batches. Puree until smooth, then add to new pot
5. In a saucepan over medium heat, melt 3 tablespoons butter
6. Stir in flour and milk until thick and bubbly
7. Add to soup, stir and add pepper

Makes 4 servings.

Ingredients

• Asparagus - 6 spears
• Fusili - 1/3 package
• Garlic - 4 cloves, minced
• Extra virgin olive oil - 1/2 cup
• Butter - 1 cup
• Lemon juice - 1 tablespoon
• Shrimp - 1 cup, peeled and deveined
• Mushrooms - 1/2 pound
• Parmesan cheese 
• Salt and pepper

Directions

1. Asparagus: wash, cut ends and cut diagonally in 1-2 inch pieces. Steam
2. Boil salt water, add pasta. Cook until tender. Drain
3. In a large saucepan, saute garlic in the olive oil over medium-low heat until garlic is golden brown
4. Add: butter and lemon juice in the saucepan. Heat until butter is melted
5. Add: shrimp, mushroom, asparagus. Cook until mushrooms are tender
6. Toss the mixture with the pasta. Sprinkle with parmesan cheese and salt and pepper

How to Cook Asparagus

Directions

1. Wash asparagus
2. Cut ends
3. Cook (via steaming or roasting)

Steaming:

Roasting:

Makes 8 servings.