How wonderful are Sundays?
Here, it is a day where we are almost always together as a family, just lounging about or doing things together that need doing like laundry or sorting out piles of things that have cluttered up the house throughout the week and it is lovely to have dinner bubbling away quietly in the kitchen while we have that time to spend together.
Afterall, each moment you spend with a baby and toddler are as precious as ever.
Mei has been working on her writing. She loves drawing circles but squares are her new challenge and she loves practicing them, along with the letter ‘M’ – she very meticulously and carefully writes them saying “up and down, up and down” as she goes. She can’t be bothered to say most words we ask her to repeat but anything we ask her to write, she gives a great deal of effort and keeps practicing!
Emily is very nearly crawling. She spends most of her days plopped on the floor with the toys she has selected for the day and tossing them just out of reach so she has to squirm on her belly to get to them once she falls on her belly after trying to get her legs to cooperate and move as she needs them to for crawling. Backwards is no real issue – although she always manages to get herself stuck in some place, like wrapped around the leg of a chair and stuck halfway underneath so that she can’t get out without help. She gets so frustrated with herself and I’m desperate to see her succeed since she will be so proud of herself and happy to be mobile at her will.
The rest of our time has been spent with our friends and family here, lavishing and enjoying every moment of the last of our time together amongst all the packing and sorting out we have left to do and of course, eating, cooking and baking.
This dish is a comfort the entire family can enjoy and be sure to use an entire bundle of basil. It is entirely warranted and makes the dish perfectly delectable! We have enjoyed it over mashed potatoes and rice and even added steamed veggies on the side for a well-rounded meal – if you dare try it, you won’t be sorry!
- 4 chicken breasts
- 2 large red bell peppers, cut into strips
- 1 large onion, cut into strips
- 2 TBS butter
- 2 C chicken broth
- 1/3 C cream
- 5 strips bacon, cooked & crumbled
- 3–4 cloves garlic, minced
- 5 TBS tapioca
- fresh basil, a big handful
- white rice
Mix the peppers, onions, bacon and garlic in the slow cooker. In the measuring bowl with broth, stir in the tapioca, salt and pepper then pour into the slow cooker with the vegetables.
Season the chicken with salt and pepper and place on top of the other ingredients.
Cook on HIGH for 4-6 hours or LOW for 6-8 HOURS.
While the ingredients are cooking away, wash and cut the basil into thin ribbons.
Once the chicken is cooked through, remove the chicken and set aside. Stir in the basil and cream, until thoroughly combined then replace the chicken and cook on HIGH for about a half hour.
Serve over rice or mashed potatoes, garnishing with extra basil, if you like.