As any parent knows, you hope your children hear you.  You hope that you instill in them the ability to make decisions with thought and compassion.  And you hope that it happens in a way that you can step back and let them do it.  Because if you are getting sick of the sound of your voice, you can bet they are too!

My kids were huge fans of Starbucks.  I wasn’t.  They are really expensive and so pretentious with how they name their sizes.  A big conversation in our house is how we want labeling on our foods and how Monsanto would prefer us to be kept in the dark.  And of course discussed the knowledge that Starbucks is a big supporter of the DARK Act.  So I was really proud of the kids when they, on their own, decided to frequent the local coffee shops from now on and support the local businesses.  They also discovered that was a way cheaper way to go.  A win win all round.  🙂

There is a chicken salad at the local co-op that I enjoy with cranberries.  I originally thought to try to recreate it without the mayo and have it with a salad but the weather has turned.  Time for comfort food!  So I switched it up and decided to do a pasta dish with the chicken and cranberry.

I did use sweetened cranberries for this because I didn’t want the dish to be overwhelmed by tartness.  In a skillet heat up 2 tablespoons of butter and add two chicken thighs, boned and cubed.  Toss in 3-4 cloves of garlic that have been chopped.

Slice 3-4 mushrooms and a handful of fresh rosemary.  Add to the skillet with 1/2 cup of dry white wine.

Add in a handful cranberries and cook for a few minutes.  Add a cup of heavy cream and simmer gently.  Once the cream has warmed up add 1/2 a cup of freshly grated parmesan cheese.  Season with sea salt and pepper.  Once your pasta is cooked add it to the skillet and toss.

Given it was a chilly rainy night this was perfect comfort food.  🙂

Happy Anniversary to my amazing husband.  It’s been a wonderful six years and I’m looking forward to the many more we’ll have together.