Lemon Orzo with Parsley

lemon orzo with parsley 2015, I have high expectations for you.  Actually that is an inaccurate statement.  I have no “expectations” for 2015 or should try not to at least.  Expectations are the things that get you in trouble.  Truly.  A very wise, man of God told me once that you should never “expect” anything.  He was referencing relationships, but it holds so true for life in general.  He said that you should never “expect” anything from your partner, but treat their gestures as a gift.  I kind of think that this is how I need to be with my relationship with life.  Expecting outcomes on what you think life should hold for you can be dangerous and downright disappointing, because life is going to give you what life is going to give you and by “life” I mean God and it isn’t up to us.  2014 may have possibly been one of the craziest years of my life.  Crazy good, crazy chaotic, crazy happy, crazy cray, cray cray……CRAZY!  International travels, national travels, expanding  business, EXPANDING BODY, expanding family, shrinking body (mostly), shrinking free time, Kindergarten, another move, work. etc, etc…..life (period).  I certainly didn’t expect any of this in 2014, well, obviously a couple since it was a precious carryover from 2013 (hence #bakerlovemuffin) and the inevitable start of big boy school, and while at times it seemed like mass chaos, everything that we experienced in 2014 was a gift and a memory and hopefully one day a “remember that time we had a 5 week old and you went to China for the 2nd time in 6 months” and laugh kind of thing.  So that brings me to 2015.  My goal for 2015 is try to manage the mass chaos (or gifts), but I know too well, that it will keep coming and that’s okay.  I will say that odd years and even birthdays have proven time and again to be some of the best years of my life and it just so happened to be a full moon the night I turned the big 3-6, so that’s a sign, right?  Or should I say a “gift”?  I hope (not expect) for that ole rule of my life to be true again in 2015.

With all the goings on of 2014 I haven’t had much time at all to spend on my blog, something that I am proud of and enjoy doing.  I’m not mad about it, because that’s life.  So here I sit in 2015 and consider this small amount of time that I have to put up my very first blog post of 2015 a gift.  I had a few quiet moments this morning to load the pictures from my camera onto my computer and came across this dish that I made sometime in 2014 and since I can’t remember exactly how I made it, I am sharing as it I found it.  Prepared just like the recipe online, it is still delicious and I am pretty sure I made a few changes to make it my own, but since I can’t remember them exactly, I will share their recipe instead.  And if by some crazy chance I get the “gift” of remembering, I will make the changes and share those.

I feel the most settled in my life than I have in a long time.  Not that I wasn’t happy before, but for the first time in nearly 8 years, I feel truly settled and ready for whatever life gives me.  If the world ended today (and I sure hope it doesn’t) I feel like my life is pretty darn complete.  I have a beautiful family that I love and adore, a husband who is by my side ride or die, friends who are kind, amazing and supportive, a fantastic work family and an unwavering faith that whatever God puts in front of us we will “just go with it” as our family motto goes and know that in the end whether we know it or not, the outcome is always a gift.  This may all be TMI to you and you might just simply be interested in the recipe, but the gift of words is something that I cherish and having this space to put it all down is another gift in of itself.  I would love to have more time in 2015 to rededicate to my blog and will grab up any that is “gifted” to me.  Cheers to you, cheers to me, and cheers to 2015!

Lemon Orzo with Parsley


  • 3 cups water
  • 1 1/2 cups orzo
  • 1 tsp. kosher salt
  • 2 Tbs. unsalted butter
  • 2 Tbs. fresh lemon juice
  • 2 tsp. grated lemon zest
  • 1 Tbs. finely chopped fresh flat-leaf parsley


  1. In a large saucepan over high heat, bring the water to a boil. Stir in the orzo and salt, cover, reduce the heat to medium and cook until the water is absorbed and the pasta is tender, about 15 minutes.
  2. Add the butter, lemon juice, lemon zest and parsley and stir to blend. Spoon into a warmed serving dish and serve immediately. Serves 6.

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