baby update

Have you ever been around a couple that recently gave birth? They are out of their minds, ogling over how cute their spawn is, exhaustively attending to its every need, and having whole conversations about its poop. I mean, this last topic might very well be what sets apart parents from the rest of humanity: such intense focus on another being’s bowel habits.

Guess what? I get excited every morning when I let Sister out and she hasn’t peed in her cage. I clap and cheer for her, standing alone in the backyard, when she does her business (and it’s solid). husBen and I haven’t slept through an entire night in over a month, yet we are so happy. Smitten.

Sister and Quimby have really taken a liking to each other too. They talk all morning, making little noises back and forth like they are having a really clever conversation. I don’t think they hear me when I try to tell them “we are a quiet family.” She bites his tail, he tugs at her ears, and they fight over toys like they are real brother and sister.

Okay, we are those people right now.

I whipped up this soup for husBen over the weekend and he said it was the best thing I have made recently. I must need to step up my game if a soup merits that praise. It is pretty fantastic though.

Mexican chicken soup

Serves 4

2 tablespoons extra-virgin olive oil

1 red onion, chopped

8 cloves garlic, minced

2 large boneless skinless chicken breasts, cut into 1/2-inch pieces

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

2 cups cherry tomatoes

6 cups chicken broth

½  cup fresh cilantro leaves

Juice of 1 lime

Salt and pepper

1 hass avocado, thinly sliced lengthwise into slivers

Tortillas and vegetable oil

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and cook until it softens with some crispy edges, about 8 minutes. Add in the garlic and cook a minute more (stir more often here). Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden and nearly cooked through, about 5-8 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Add in the tomatoes whole. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in lime juice; season with salt and pepper.

Meanwhile, heat up vegetable oil (enough to be about ½ inch deep in your pot). Slice up 1 tortilla into thin strips and add to hot oil until they are crispy (1 minute or less). Remove with slotted spoon to drain and cool.

Distribute cilantro evenly between bowls then ladle in soup. Place avocado slices on top and garnish with fried tortillas. Serve hot!