Why I Own 7 Puffy Vests (or 3 Reasons I Don’t Own a Jacket or Coat; or 3 Reasons Puffy Jackets are Better Than Jackets or Coats)

Why I Own 7 Puffy Vests (or 3 Reasons I Don’t Own a Jacket or Coat, or 3 Reasons Puffy Jackets are Better Than Jackets or Coats)

Two Christmases ago, I began collecting puffy vests; and gave away my jackets and coats. I now own 7 puffy vests, which only cost me around $18 each; though some of them were gifts:

Red, burgundy, blue, gray, green, orange, and black.

I even own an 8th vest; which is black too, but it’s not a “puffy” vest. It serves as my “outdoor project” vest that I don’t have to keep clean; like when I changed my wife’s car tire after it froze and went flat.

Why I Own 7 Puffy Vests (or 3 Reasons I Don’t Own a Jacket or Coat, or 3 Reasons Puffy Jackets are Better Than Jackets or Coats)

As for my 7 puffy vests, I basically wear one every day from the months of October to March. I think they go well collared button down shirts. I think they look cool and are masculine in an outdoor sort of way.

Why I Own 7 Puffy Vests (or 3 Reasons I Don’t Own a Jacket or Coat, or 3 Reasons Puffy Jackets are Better Than Jackets or Coats)

I fundamentally don’t believe in wearing jackets or coats. I have never liked wearing a jacket or coat. As a kid, my parents always had to tell me to wear one in the winter, telling me I would get sick if I didn’t.

As an adult, in recent years, I’ve gathered my thoughts on the subject and now officially understand why it is that I don’t like wearing a jacket or coat.

Why I Own 7 Puffy Vests (or 3 Reasons I Don’t Own a Jacket or Coat, or 3 Reasons Puffy Jackets are Better Than Jackets or Coats)

1)      I don’t like the responsibility of keeping up with a jacket or coat. Once I’m inside a building, which is most of the day, I typically don’t need my jacket or coat again until the end of the day when I go home. I don’t want to have to worry about forgetting it and leaving it somewhere.

2)      They restrict the use of my fingers. When I first arrive in my office each day, while I am wearing still a jacket or coat because the heat isn’t fully turned on, I find it annoying that the ends of my jacket or coat sleeves slow down my thumbs and sometimes block my view of my fingers as I’m typing; should I need to seem them.

3)       Jackets and coats either keep me too warm or not warm enough. It’s a guessing game. I don’t like having to planning my day about how thick of an outer garment to wear.

Meanwhile, a puffy vest eliminates all 3 of these issues:

1)      Puffy vests take up less space. When I do need to take them off; it’s not a burden having to find a place to put it, nor must I worry about the sleeves of it dragging the floor while it hangs on my chair when I’m not wearing it.

2)      My arms, hands, and fingers are free. When you only wear puffy vests, you learned that unless it’s extremely cold and/or snowing, it’s mainly just your torso that needs to warmth.

3)      They keep my body temperature consistently regulated. Just like an insulated mug keeps cold drinks cold and hot drinks hot, the plastic material of my “torso-sized sleeping bag” keeps my body temperature consistent with itself; as opposed to overkilling the heat like a coat can or not keeping me warm enough like a jacket. When it’s really cold, I can simply wearing gloves, a scarf, and a hat; in addition to my vest.

Why I Own 7 Puffy Vests (or 3 Reasons I Don’t Own a Jacket or Coat, or 3 Reasons Puffy Jackets are Better Than Jackets or Coats)

So between my 7 colors of puffy vests, not to mention my “outdoor project” vest, I’m set. Give away your jackets and coats this Christmas. Buy 7 puffy vests instead!

Signs of Life from the Womb: Family Friendly (Mommy) Blog

Guest Blogger: Jill Shell

Let me just start by saying, pregnancy truly is an amazing thing.  The act of taking cells, that individually by themselves would just be cells and combining them to make another human life, is undeniably a miraculous thing.  But along with the beauty of the creation of life, comes the sometimes unforgiving and relentless attacks and changes to the body, mind and life of the new mommy.

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Now, I don’t want to complain, but you know that since I just started a sentence with those words, that I am about to complain, right?

What is with the nausea, the hunger, the tossing and turning at night, the pains that start turning up in random places in your body, the clothes that don’t fit right, the leg cramps, and some of the other strange occurrences that you barely want to share with your closest friends?

It seems appropriate that you should expect to endure one or two of those things, but how you get chosen to experience all of those is beyond me.

Forgive me because I know I do not have the worst of it and each pregnancy is different for every woman.  And despite their annoyances, I do consider it a good sign that these signs are present because often times in pregnancy you fear the worst and sometimes these little nuances can be the confirmation you need to know that all is okay.

Again, I don’t mean to sound like the Debbie Downer of pregnancy, but it’s just a reminder of the labor of love that we get to experience (and let’s give some credit to our significant others, family members and friends who support us through it all) as we take this journey.

On a slightly heavier note, this little blog entry here is just a forum to share these light-hearted thoughts (and maybe, just maybe, get a little empathy from those around me).  I recently read in a magazine that 1 in 8 couples struggle with infertility and I know far too many people who have been affected by this news.  I can only imagine what they must go through, and I certainly do not take that lightly.

Okay, sorry, I can’t end on a heavy note.  Want to hear a funny story?  Okay, so do I.  Please add a comment with your funny story and make us all laugh.

Calling All Guest Bloggers Who are Experimenting with Vegan/Vegetarian Recipes!

You don’t actually even have to be a blogger. Maybe you simply have found yourself positively and curiously effected by my steady stream of “vegan life” blog posts or my wife’s “Family Friendly (Mommy) Blog” posts; many of which features her original vegan/vegetarian recipes.

Calling All Guest Bloggers Who are Experimenting with Vegan/Vegetarian Recipes!

By now, those documentaries on Netflix (like Forks Over Knives, and Vegucated) have really made an influence over many of us.

This week I had a friend from college reach out to me, explaining he is “going vegan” until Thanksgiving. My response was basically to force him to agree to do a guest blog post for me. He agreed.

So then I figured, why stop there? Why not extend my offer to anyone out there who has discovered my blog, who would like to share their vegan/vegetarian stories here on Family Friendly Daddy Blog?

https://familyfriendlydaddyblog.com/2015/11/03/jill-shells-friday-night-veganvegetarian-pizza-recipe-family-friendly-mommy-blog/

Here’s what I’m looking for in a guest blogger:

1)      In 300 words or more, share your (and/or your family’s) journey of exploring the vegan/vegetarian path. What positive benefits have you noticed since experimenting with a diet free of dairy, eggs, and or meat? Or simply share a vegan/vegetarian recipe that your family enjoyed, like my wife does.

2)      Share relevant pictures in the post. Make your story come to life by including photographs to illustrate; even if they are just from Instagram.

3)      Email your blog post and pictures to me at nickshell1983@hotmail.com.

I am excited about this new blog series. It will be a collaborative experience. I’m used to hosting the discussion about the plant-based life, but I eagerly invite you, the reader, to join me on stage.

If you already have your own blog, this could be a good way to grow your own audience, as I will obviously include the link to your blog in the post.

I look forward to hearing from you!

https://familyfriendlydaddyblog.com/2015/11/03/jill-shells-friday-night-veganvegetarian-pizza-recipe-family-friendly-mommy-blog/

Jill Shell’s Friday Night Vegan/Vegetarian Pizza Recipe: Family Friendly (Mommy) Blog

Jill Shell's Friday Night Vegan/Vegetarian Pizza Recipe: Family Friendly (Mommy) Blog

Let’s talk pizza!  Our family LOVES pizza and our favorite restaurant to dine at currently is Mellow Mushroom.  They are vegan and “family friendly” and we’ve been to several here in the Southeast (in Tennessee, North Carolina, Florida and Alabama, as a matter of fact).  Pizza is often a staple for us on Friday or Saturday nights when we are up for something quick and easy to make.  Now I don’t claim to be Betty Crocker, so I will tell you now that 9 times out of 10 I do buy my pizza dough (as opposed to making it).

Where we live you can buy pre-made pizza dough from Publix, Whole Foods, or Trader Joe’s.  Whenever possible, I generally buy our pizza dough from Trader Joe’s because it is vegan, the ingredients are simple and pronouncable, it’s really good and you can’t beat the price ($1.19 here in Nashville).  I try to make a trip to TJ’s about once every other month and stock up on essentials like pizza dough (it’s perfectly fine to put it in the freezer and then thaw out the day you will use it).  And I will say that not only can you use the dough for making pizzas and calzones, but they are great to make into breadsticks to go along with soup in the winter.

To make a vegan veggie pizza, here’s what I do:

1- Preheat the oven to 400* and grease a medium sized pizza pan with a bit of Extra Virgin Olive Oil.

2- Pat the dough in your hands and pull from each side to stretch it out, and then spread it out onto your pizza pan.

3- Add the sauce of your choice (we generally buy jarred organic pasta sauce from either Kroger, TJ’s or Whole Foods . . . sometimes you can get it for $2.19 a jar at Kroger and all of the ingredients are ingredients that are real).

4- Cut up veggies of your choice and sprinkle randomly over the sauce . . . our veggie pizza staples are onion (cut into thin, long slices), multi-colored bell peppers (cut into thin, long slices), and tomatoes (cut thin) to layer on top.  Sometimes we add mushrooms, but those are only for nights we feel a little crazy and step outside of the norm.

5- Slice up some Kalamata olives and sprinkle all over.

6- Shake a little salt, a little cracked pepper, and either an Italian herb blend or simple oregano other the entire pizza.  If you have fresh basil, go ahead and cut some of that up and spread it over the pizza.

7- Toss it in the oven for 10-15 minutes (depending how crispy or soft you like your crust).

8- Eat and serve with a side salad.

Jill Shell's Friday Night Vegan/Vegetarian Pizza Recipe: Family Friendly (Mommy) Blog

For Jack’s pizza, we tend to go a much simpler route (because he is 4 and a very picky eater).  I generally break the dough in half and put the other half in the freezer for another night.  I grease the pizza pan, work out the dough in my hands and spread it onto the pan.  I add the sauce (and I try to opt for a sauce that specifically has some kind of extra veggie, like a sauce with bell peppers or mushrooms).  Then I top it with mozzarella cheese . . . or almond cheese which still has casein in it so it’s not vegan, but seems a bit better for him than the mozzarella.  I bake it anywhere from 10-15 minutes and serve his with cut up apples or a side of applesauce.

Here again, if you are not into the whole vegan thing (I get it, I really do) and just want to make a good, meaty or cheesy pizza . . . just follow the first few steps and then add your preferred toppings.  Or if you are a super meat lover and want to try inserting a veggie option in every now and then, try this, you won’t be disappointed (unless you are, then in which case, I can’t help you there; I can just vouch that we like it)!

Jill Shell’s Favorite Year-Round Vegan/Vegetarian Chili Recipe: Family Friendly (Mommy) Blog

As promised, I write today to share with you my scrumptious recipe for some vegan/vegetarian chili.  I mentioned before that I look for recipes that are quick and simple, but I forgot to mention that I really try to make an effort to make things healthy and add in veggies where I can (because, let’s face it, I am horrible at eating veggies and fruits throughout the day . . . even though I am a vegetarian).

Jill Shell's Favorite Year-Round Vegan/Vegetarian Chili Recipe: Family Friendly (Mommy) Blog

In addition to this, I am budget conscious and try to keep that into consideration when preparing meals.  I have to admit that we do tend to shop at Whole Foods and try to purchase organic when feasible, but I mostly buy produce that is on sale (for example, if I need tomatoes, I look for the cheapest organic ones that I can get and buy those) and we often choose the Whole Foods 365 brand over the others as it is more budget friendly for our pocket books.

A few disclaimers before we begin:

·         I am not a perfectionist, so often times I have slightly different amounts of ingredients (I sometimes throw in additional ingredients that are in the fridge that need to be used up).

·         This recipe is adapted from multiple chili recipes we have used in the past so it has not been directly taken from any particular website or cook book.

·         You can expect that this recipe yields about 6 adult-sized bowls of chili.  Need more?  Just double the recipe.  (If you are making this for more than 2 adults and a small child, definitely double the recipe.)

To start, I want to give you the shopping/ingredient list that you will need to make this dish.  I would also like to preface this post by saying, if you like meat in your chili, go ahead and prepare your meat as you would normally and add it to the dish.  Or if you are vegetarian and not vegan, feel free to top off your chili in the end with some cheese or sour cream.  I’m not biased; I just want you to enjoy a good bowl of chili!

Ingredients:

1 medium onion, chopped

3-4 carrots, chopped

1-2 bell peppers (you can use any color or do a combo of each), chopped

1 can of tomatoes (diced w/chilis) or 1-2 small, freshly diced tomatoes & 1 small can of tomato sauce

2 cans of 365 Ranchero Beans

1-1 ½ teaspoons chili powder

1-1 ½ teaspoons cumin

1-1 ½ teaspoons oregano

Salt and Cracked pepper

½  box of 365 Cavatelli Pasta Shells

(Vegan) Butter

Jill Shell's Favorite Year-Round Vegan/Vegetarian Chili Recipe: Family Friendly (Mommy) Blog

Now that we have the ingredients set aside, let’s get to putting this dish together.  I use my food processor to chop my onion, carrots and bell peppers, but if you don’t have one or prefer to cut by hand, I would chop everything into really small pieces (a.k.a. dice ‘em).  As you prepare the veggies, you can just throw them into the crock pot.

Next, I add my cans of chili and tomatoes (if you are chopping fresh tomatoes, I dice them into small chunks for a thicker consistency).

Then add your seasonings: chili powder, cumin, oregano, a splash of salt and a few cracks of pepper.

Stir well and set your crock pot to High.  You can leave the chili in there for about 4-5 hours to cook and occasionally, I come back to stir and let the savory aromas fill the house.

Alternatively, if you are afraid of using crock pots or don’t have the time to deal with it, you can easily prepare this on the stove.  I must admit that I ran out of time this weekend to prepare it in the crock pot and threw this together on the stove.  To prepare on the stove, start by heating a tablespoon or two of olive oil in a pot and then add the onions.  Sautee the onions for a few minutes, then add the carrots and bell peppers.  Sprinkle a little salt and pepper on these sautéing veggies and after a few minutes, toss in the beans and tomatoes.  Follow that up with the spices and let it stew at a low-medium heat for about 30 minutes.  It’s that easy and whether you use a crock pot or a pot on the stove, the chili is delicious.

About 20 minutes before we serve, I put on a pot of water and boil our pasta shells until they are al dente (perfect . . . which for us means, really soft).

When the chili and pasta shells are ready, we each grab a bowl and begin by spooning the shells into our bowl (I usually put in a few spoonfuls to cover about 1/8-1/4 of the bottom of the bowl).  Now please do not miss this next step . . . grab the butter (we use the vegan Earth Balance brand, but whatever brand you have in the house, be sure to use) and add a teaspoon full, then mix it around so that it melts amongst your shells.  Ladle as much chili as you like on top of the noodles for the perfect bowl of chili.

To top it off, you can add whatever fixings you like such as cheese, sour cream, chives, or whatever floats your boat.  On occasion, I like to add cheese, but most nights I enjoy it as it is.  I don’t know what it is, but there’s something about the melted butter over the noodles mixed with the goodness of the chili that is really unbeatable.

And that’s how you make an easy vegan/vegetarian chili dish.

Enjoy!


Source: PartSelect.com