"Yeah, you'll want to get the big spoons"

That's the words said before dinner with my friend Beth last night.  The boys had their curling banquet so Naomi and I got to watch this sweet little peanut while her mommy finished teaching:

Naomi then wanted to have her picture taken with baby Charlotte, so here are the girls together...I have a feeling they may be up to a few shenanigans together in the not so distant future!

So, Naomi is not so great at sharing her mommy.  She did pretty well, only clinging and crying a few times.  After I tucked Charlotte in bed I had about 15 minutes alone with Naomi, we were laying on the couch together watching Da-da-da-da-Dora and she grabs my face and looks me in the eyes and just keeps saying Momma, Momma, Momma.  Then kisses me.  I think she was just reaffirming to me that I am HER mommy.  Cute and funny.  Perhaps there is a divine reason we have not yet been blessed with another baby, perhaps Nay is just not quite yet ready to share her mommy.  Alright, I tuck Nay into her bed and get started on supper.

Beth gets done with class and we catch up a bit and have a glass of wine and let the chowder simmer, we dish up our bowls and we talk about what size spoons to use, after looking at the chowder, it's a consensus.  Get out the big ones!  Oh. My. Word.  It was divine.  If you like seafood this is the chowder for you.  Nothing overly fishy in flavor, super silky broth, perfectly cooked seafood.  Yum.  The recipe is courtesy of Real Simple's Meals Made Easy Cookbook:

Scallop and Corn Chowder

 

• 5 slices bacon, cut into small dice
• 1 1/2 pounds sea scallops (about 16), patted dry
• kosher salt and black pepper
• 1 small yellow onion, thinly sliced into half-moons
• 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup corn kernels, fresh (from 2 ears) or frozen
• 1/4 cup chopped flat-leaf parsley

Directions

1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
2. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
3. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
4. Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
5. Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.

The changes I made (of course I made changes!) I didn't realize the recipe called for 1 1/2 lbs. of scallops so I only had 1 lb. in the house, so I just added a 1/2 lb. of shrimp which actually was nice for a change up in texture and added a nice color too!

It was a great evening of spending time with some sweet little baby girls, catching up with a dear friend and enjoying a great new recipe.  This one is definitely a keeper for me!  Bon Appetit!