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I’m Leah.

Remember me?

I sincerely apologize to my tens of readers for my radio silence over the past few weeks months.

There is a lot of newness in our lives these days.

The biggest change for me is that I have started a new job. Previously, I worked for an ad agency. I worked out of the agency office two days a week, and I worked out of my client’s office three days a week. Soon after Henry was born, I realized that I didn’t want to keep up the work pace that I had been accustomed to. I couldn’t bear getting home at 6 or later 5 days a week to see my little guy for dinner time and bed time. It was breaking my heart on a nightly basis.

I thought that I would stay at home, but that decision never sat perfectly with me either. I like to work. I enjoy my job. I like getting out of the house. I like putting my degrees to professional use in a corporate setting.

And then something amazing happened. My former client, Kimberly-Clark (they are a CPG giant responsible for products like Kleenex, Huggies, Kotex, Cottonelle, Depend, etc) offered me a too-good-to-be-true job share position. I’m working three days a week (Mon-Wed, and Brad is off on Mondays so Henry goes to our sweet babysitter’s house two days), and I’m job sharing this position with a fun, smart, hardworking mama-to-be. It is an absolute dream situation for both of us.

The icing on the cake? I’m still working with the same folks I have been for the past 5 years. I love love love my coworkers, and I’m thrilled that I can continue to work side-by-side with them. Also, our sitter (whom I love and appreciate more than words can express) lives approximately 2.3 minutes from my office.

Amazing, right?

Last week was my first week in the new role, and I’m incredibly excited. And I’m so grateful to Kimberly-Clark for offering flexible work arrangements. They have truly made my dream of being home with Henry the majority of the time while continuing to work in the corporate world a possibility.

So, it has been a busy time for me wrapping up my former role while starting up a new job.

On top of that spring has sprung!!

Ohio has been unseasonably warm, and I think every Ohioan is loving it.

March in Ohio can mean snow and sleet or as is the case this year, it can mean sunny and 80!

We have been to the zoo (dressed in our finest apparel, I might add).

The boy and the ding-dongs have spent countless hours on neighborhood watch.

There have been bike rides.

Please note that my son is nearly 9 months old, and that helmet is for 12 months and older.

The kid has a LARGE head.


And yes, I have been cooking!

In fact, today I am sharing a new recipe.

Maybe the easiest recipe in the history of this blog.

The other night, we had a break in the heat. The temperature outside was in the high 50s, and it was the perfect weather for soup. I love soup so much. I think it is the only thing I look forward to as the weather turns cooler in the fall.

This soup is the easiest soup you will ever make in your whole dang life. I freaking guarantee it. If you don’t count water, salt and pepper, the soup has 3 ingredients.

If you don’t fancy yourself a cook, I promise with everything that I am that you CANNOT mess this soup up. If you can boil water, you can make this soup.

My brother, Justin, is responsible for introducing me to the super simple broccoli soup. He served it at a family get together, and when I heard what all went into it, I just about choked on said soup.

Are you ready?

Here is what you will need:

-Broccoli (I used about 1 1/2 heads of broccoli for 4 servings)


-Salt and Pepper

-Some sort of cheese to sprinkle on at the end. I personally like goat cheese. But cheddar would work or parmesan or boursin or pretty much any other cheese that you can think of.

-Olive oil

Um. That’s it.

Start with broccoli.

I used all of the florets from the bunch on the left, and I used all of the good green (not the brownish yellow) florets on the right.

Toss those pieces of broccoli, chopped into  uniform sized chunks into a pot.

Cover the broccoli with water, and turn your burner on high.

Once your water is boiling, add in 1/2 teaspoon of salt. I use coarse Kosher salt.

Your soup is almost done.


If you are bored with your broccoli routine, this soup shall invoke a new kind of love.

Once your broccoli is fork tender, transfer it with a slotted spoon into a blender. Reserve your green “broccoli stock” in the pot you cooked it in, because you are going to need it in a second.

Add in about a cup of the water you cooked the broccoli in (your “broccoli stock”, if you will), and blend it all up.

Continue to add in the “stock” until you get your puree to a soup consistency that meets your fancy.

My blender automatically turns soup into neon colored creations.

I’m bad at taking pictures at night.

I like my soup a little thicker, so I ended up using a little less than 2 cups of stock.

When you get your soup to a desired consistency, throw in 1 teaspoon of salt and 1/2 t of black pepper.

A whole 1/2 t. of black pepper does add a decent amount of spice to this dish, so if you are serving kids I would taste test the soup as you add the pepper to get the flavor right for the mouths you feed.

Blend that salt and pepper in.

And. You’re. Done.

Pour some soup into a bowl.

Put some cheese on top.

Give the bowl a drizzle of olive oil, and there you have it!

My soup was still warm enough when I added the goat cheese that the cheese instantly incorporated and turned the dish into a creamy delight.

I reserved a small batch of this soup prior to adding the salt and pepper to the blender for a couple of serving of baby food.

I know that this soup sounds uninteresting, but I think you will be totally wowed by the amount of flavor.

It is like a little broccoli party in your mouth.

I hope to be back to blogging somewhat regularly. I have missed you all so much.

How is your spring? Are you loving this weather? Traveling? Grilling?

Have a great week, my friends.



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