I know what some of you might be thinking, "Blogging on New Years Eve?"... lol, yes. Lame? Well if I was not 7 months pregnant with a toddler who went to bed an hour ago, than definitely lame. Even though I am not ringing in the New Year with great excitement, I decided I better still make a New Years resolution. But I am not planning on making a resolution to wake up at 7 am every morning with a hot cup of coffee to spend time with myself while doing Pilate's before Liam and Clayton get out of bed. As nice as I thought that sounded I know I wont do it. Especially because the one morning during the holidays when I couldn't sleep I got up at 6 am to make cinnamon buns, had coffee and listened to music quietly in the kitchen before anyone was up and I paid for it by lunch time when I was dying for a nap. So being pregnant with a toddler, I am going to covet sleep instead.
This New Year of 2012 I am going to focus on being positive. When I lived in Vancouver I tried really hard to embrace positive thinking. It plays into so many situations and really pays off. For me, being a positive thinker means moving forward. Living a life of love, forgiveness and letting go of the negative things that we tend to hold onto that make us say and do things we end up regretting. Negativity spoils life.
So bring it on 2012! I have a lot to look forward to. I am turning 27 in 8 days, I have a baby boy turning 2 in February and a new little baby coming into this world the beginning of March. We are settled in in Glendon and I don't have to worry about travelling back and forth from here to there like Clayton and I used to do. As fun as our transient life was, I am so glad to be settled and not living out of a suitcase and truck. Clayton and I are happy and blessed with great friends and family, a loving church and good health.
So I will raise my cup of tea to this last year and hope I can make it till midnight without falling asleep, but I am not counting on it!
Almond Sole
by Laura C in Rouxbe Recipes
Fresh sole is pan-fried in clarified butter until golden and finished with slivered almonds, parsley and fresh lemon juice.







