Going Home

Hey ya'll,

Sorry I have been MIA for the past week, but I have a surprise for you! I know this blog is only a few months old, but it simply doesn't feel quite like home. I have decided to return to Cause for Gumption (.com). It has a whole new look, thanks to the help of my sister Brittany, and I think you all are going to enjoy its new facelift. If you are wondering, I have transferred all of my posts so you can reference anything I have posted on this blog on Cause for Gumption. I will be deleting this blog in one month, so make the switch, and I'll see you guys over there!

Barbecued Chinese Chicken Lettuce Wraps

Asian cuisine is one of my absolute favorites. However, because of the limited amount of recipes I have, Drew and I often opt for Pei Wei. I found this recipe and was so excited to try it. It's quick, easy, but has dimensional flavor that you will crave again and again.

Ingredients

• 2 cups, 4 handfuls, fresh shiitake mushrooms
• 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 tablespoons light colored oil, such as vegetable oil or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated
• 1 orange, zested
• 1/2 red bell pepper, diced small
• 6 to 8 ounce tin sliced water chestnuts, drained and chopped (I used chopped cashews instead)
• 3 scallions, chopped
• 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
• large head iceberg or bibb lettuce, core removed, leaves separated 
• Wedges of navel orange -- platter garnish

Directions

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Prepare all of your vegetables. Chop chicken into small pieces.





Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. 

Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Add grated zest and bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. 

Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. 

Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. 

To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Mod Mum: Maternity Hospital Gowns

This is simply brilliant...

The Mod Mum has come out with a beautiful alternative to those itchy, unflattering maternity gowns. Their version comes in eighteen cute prints and coordinating sash options.

Here are some features listed on their website.

The design includes:

-Snaps all the way down the back to ensure you will have full coverage from behind. 

-Snaps at the breastbone to help you breastfeed discretely and comfortably right after giving birth. 

-Ribbon sash that can be tied in the back or the front to accent your beautiful belly. 

-Designed with the hospital in mind! Your doctor and nurse can easily access anything they need, without you having to disrobe!

-After you leave the hospital, use your gown as a nightgown. It is beautiful and comfortable as well as easy for breastfeeding in the middle of the night!

I love the idea of being able to birth in something familiar, comfortable and flattering at a time when I am probably going to be at my worst, yet have tons of visitors!

My Watermelon Tastes Like Garlic!

The other day, I was cutting up some beautiful watermelon that I purchased from the store. It was juicy, round, and that perfect pink that you only find in the good ones. Of course, I was cutting the fruit atop my "cutting station" that I rigged up on my island:

I went to take a much anticipated bite and immediately spit it out. My watermelon tasted like garlic! It was seriously one of the most nasty things, not to mention disappointing. I knew it was time for the old blocks to get a deep clean. If your food is taking on uncharacteristic flavors, it might be time for you to give your cutting boards a clean as well. It is super easy to remove odors and stains, and all you need are a few supplies that most of you probably have lying around:

Step 1. Gently wash your boards with a mild soap to remove any residue or surface stains. 

Step 2. Dry your boards, being sure to remove as much water as possible to prevent warping. (Tip: you should not wash your wooden cutting boards after each use. simply wipe them down and wait to do a full wash when deep cleaning.)

Step 3. Cut your lemon in half and fold your paper towel in quarters. Be sure to use a strong paper towel.

Step 4. Place your lemon half onto the folded paper towel, face down.

Step 5. Fold up the corners of the paper towel over the lemon to form a pouch. This will keep the seeds and pulp from spreading all over your cutting board.

Step 6. Face-down, rub the lemon across the cutting board, squeezing gently to release the lemon juice. Do not rub too furiously, or the paper towel will rip, and lemon gunk will scatter across your board. 

Step 7. With the lemon juice on the surface, place the board outside in direct sunlight. (Don't worry if you do not have direct sunlight, we don't because we live in an apartment and our outdoor space consists of a mini-patio. Indirect sunlight will work fine.) Leave the board in the sun for at least 3 hours, or until the odor and stains are removed. The lemon juice helps with the bleaching process, and gives the board a fresh smell.

Step 8. When your cutting board is done sunbathing, bring it back inside. (Fun fact: the sun is a natural bleacher and removes stains, odor, and bacteria better than anything else! Oh, and, it's free!)

Step 9. This is a bonus step. If you regularly use your cutting boards, or if you have invested in quality ones, it is worth taking this extra step to moisturize them. Grab some mineral oil and a paper towel. Mineral oil is wonderful because it penetrates deep into the wood, and helps to prevent dryness, splitting, and cracking. You do not have to use this exact brand, but whichever you choose, be sure that the oil is colorless, odorless, and tasteless, otherwise your surface may become rancid. Never use olive or vegetable oils. 

Step 10. Squirt a few drops of oil onto the board, and spread it out evenly over the surface. Rub with your towel to ensure the oil sinks deep into the wood.

See the difference?! You are all done, my friend. A clean surface awaits anything that requires cutting and slicing...including my new head of watermelon! 

Craftgawker

So as I wait patiently for my sweet boy to arrive, I have been mustering up the courage to tackle some projects for him. I know once he gets here, my time will be limited, so I am getting a head start. Here is an AMAZING website I found, and have not been able to stop browsing for mmm, about two weeks :) Warning: highly addictive...maybe more so than pinterest!

Craftgawker

P.S. There are also sister sites: (be careful)
Dwellinggawker
Foodgawker
Weddinggawker

Eli's Nursery: Sneak Preview

The need to nest is serious ya'll. I'm convinced it's caused by some sort of weird hormone...like most things in pregnancy. Being type A to begin with is only magnifying the effects of the nesting hormone surges. Here are a few sneak peaks of what I have compiled so far.

Stay tuned for more, oh and some type AA organization ideas :)