Question from a reader and a recipe!

Since I only had one question submitted from a reader, and it was Crystal that wanted to know what the baby's name will be, I feel it is only fair that I answer it.

Since we have decided to keep the baby name as a surprise until his arrival, I will tell you everything we decided NOT to name him. These were close contenders, but unfortunately did not make the cut:

McWeeks
Carmelo
Squirt
Junior
Mini-me
Giuseppe
Ricky Bobby

Don't forget to send any questions to amber[dot)weeks@gmail[dot].com. Questions will remain anonymous (oops, except for yours, Crystal). The subject can be about anything, (I think)!

DH and I had a very productive weekend getting ready for the baby's arrival. We know have the crib setup, a changing table, a car seat, and I washed all of the cute clothes. Last night for dinner, we decided to try a recipe from DH's Triathlete magazine:

Vegetable Chili with bulgur Wheat
served 6

1/2 cup bulgur wheat, uncooked
2 tablespoons olive oil
1 large onion, diced
1 cup diced zuchinni
1 cup diced yellow squash
1 cup diced carrots
1 cup diced red bell peppers
2- 15 oz can diced tomatoes
2- 15 oz can red kidney beans
2 cloves garlic ,minced
3 Tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano
salt
pepper

Bring 1 1/2 cups of water to a boil and add the bulgur to the pan, stir, then cover. Continue to cook for approximately twenty minutes stirring occasionally. Drain the excess water after twenty minutes or when the bulgur has plumped up like a rice or a pasta. Set aside

In a large heavy bottom pot heat the olive oil. Saute the onion until translucent and then stir in the garlic. Add the carrots, zuchinni, bell peppers and squash. Stir until coated with the onion and garlic. Continue sauteeing the vegetables until softened. Add the chili powder, cumin and oregano and toss to coat. Stir in the tomatoes and kidney beans. Lower the heat to low and cover. cook for about 20-30 minutes. Add the bulgur wheat and combine. Season to taste with salt and pepper.

Amber and DH's comments and "modifications":

We could not find yellow squash, so added about 1.5 cups of green, red, and yellow peppers. We also has a jalapeño in the fridge, so threw that in. We didn't add any salt or pepper because we thought it was seasoned just fine! Do not worry if it is really really thick. There was hardly in liquid at all in the chili. I added some shredded cheddar to it, but keep in mind chopped green onions, and sour cream would also be nice. The bulgur is a nice touch, because it was filling enough without having to make cornbread to go with it. It says "serves 6" which in our house only serves 3. We decided it was a "keeper" and will definitly make it again.

Enjoy!