I am back...

Well I am back from a long break- it just so happens that most of my readers were up here visiting so anything worthy of a blog happened with them! Thank you everyone for visiting and helping us celebrate our special occasion.
Dan had a ceremony for work and since he is not giving us a college graduation for another 3 years [he is 3 classes short], we turned his work event into a big deal!

Thank you again for the notes/cards and visits- we all enjoyed them!

Much Love,
The B Family

Quote

Mistakes are a fact of life. It is the response to the error that counts.


-- Nikki Giovanni

Menu Plan Monday

First off I made my tweaks with my last week's plan:
On Friday [instead of the crockpot meal] we had seasoned chicken breast, cheddar cauliflower [orange colored cauliflower from the Farmer Market], and brown rice.

Saturday- I got some locally caught salmon and we had salmon with Rub With Love seafood seasoning on it [kind of a curry], cous cous in curry flavor, and half a watermelon- Yum!


Alright this week:

Monday: leftovers for lunch
Hamburger with corn on the cob

Tuesday: Pizza for lunch
Sausage and Lentil Soup

Wednesday: Not sure
Not sure as we have guests coming to town for a visit

Thursday: same as Wednesday

Friday: Lunch out in Salem following my husband's work event
Dinner out- hopefully at McCormick's

For more menu ideas click here

Camera

It has been difficult staying motivated to post in my blog without using pictures that we take. I really, really miss my camera but maybe it is time for bigger and better things... After some researching I have my eye on a Nikon D40, or D50, or even a D60... A thing of beauty. So when my little check from college comes my way- I won't be buying a laptop so I can school anywhere- I'll be getting a camera so I can show you my kids and general life. Snapping away should have me feeling better again :)



Isn't it purty?!!!

Thankfulness

He is a wise man who does not grieve for the things which he has not, but rejoices for those which he has.


-- Epictetus

Monday Plan Menu

I have to report that the Crockpot Carnitas are out of this world good! I used a dry-rubbed pork butt that was 3.4 lbs from Gartner's and the verde sauce from Trader Joe and it was awesome! We had quesadillas last night using the pork, some pinto beans, and little bit of cheese- Yum!

Monday:
Breakfast- Diy- do it yourself [Solomon had cereal, Cyrus had toast with sunflower butter, and I am having toast with butter]
Lunch- Cheese tortellini with pesto, summer sausage slices, and carrot sticks.
Dinner- Hamburgers for the kids with apple slices and tuna fish sandwich for me [we didn't get to this last week]

Tuesday:
Breakfast- Muffins and fruit smoothie
Lunch- eating out with Pizza
Dinner- Carnitas Quesadillas

Wednesday:
Breakfast- Fruit smoothie with toast
Lunch- No idea yet
Dinner- Open my fridge and make magic happen

Thursday:
Breakfast- Toast with egg
Lunch- Pizza Roll ups from Picky Palate and I will probably add some shredded spinach to the filling.
Dinner- Picnic to take to see Willy Wonka and the Chocolate Factory at an outdoor theatre at the Washington Park- so excited! I'll be making chicken salad to serve with crackers or on top of a bed of lettuce. We'll see what I get at the Farmers Market for fruits and vegetables. I'll make some cookies too.

Friday:
Breakfast- Waffles with crushed fresh strawberries on top
Lunch- Leftover chicken/chicken salad with some fixins on the side
Dinner- Trying another crockpot recipe: Chicken Tortilla Soup [I'll add more vegetables like carrots to the mixture and serve with brown rice to make it less soupy]

* 1 pound shredded, cooked chicken
* 1 (15 ounce) can whole peeled tomatoes, mashed
* 1 (10 ounce) can enchilada sauce
* 1 medium onion, chopped
* 1 (4 ounce) can chopped green chile peppers
* 2 cloves garlic, minced
* 2 cups water
* 1 (14.5 ounce) can chicken broth
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 bay leaf
* 1 (10 ounce) package frozen corn
* 1 tablespoon chopped cilantro
* 7 corn tortillas
* vegetable oil

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Saturday:
Breakfast- Waffles with strawberries again
Lunch- leftovers from last night
Dinner- Chicken Biryani and here is a recipe that I found online for it and I am not sure if I will use it exactly as I have some research to do.

Sunday:
Breakfast- I'll have muffins on hand for the guys to fend by themselves with
Lunch- Leftover
Dinner- Steaks with a mushroom sauce, potato, and a salad [need a break from all the chicken and it is Dan's last week away from us]

For more menu plan ideas go here!

Charlie Wilson's War

Dan and I watched this movie and we both really, really enjoyed it. It is all about the beginning of America's [government] involvement with Afghanistan.

*Special note, I am not a fan of Tom Hanks and generally avoid his movies- he really gets into character here and well just see the movie. Dan likes Tom Hanks as an actor and well just see the movie.

Quote

When you find yourself in a hole, stop digging.


-- U.S. Grant

Weekly Menu Plan

Another week, another menu plan...

Monday: Mac and Cheese with grilled chicken and a side of cut cucumbers

Tuesday: Back to pizza but the usual deal of $10 for a large pineapple and ham is out because cost is going up so it'll be $12 plus I have a coupon for a free large salad!

Wednesday: Baked chicken with pesto and lightly saute zucchini for the side

Thursday: Burgers for the boys, tuna salad on buns for me, homemade onion rings, and a salad.

Friday: Crockpot Carnitas

1 pork shoulder roast, around 3-4 lbs.
1 16 oz. jar green salsa
garlic powder and pepper to taste
2 bay leaves
1/4 c. water

Put pork roast in crockpot. Sprinkle generously with pepper and garlic powder. Put the two bay leaves on top and then pour the salsa and water in. Cook on low for 10-12 hours. Strain the juice and use only the liquid, discard the rest. Shred the meat with fork and moisten meat with reserved liquid. Serve with tortillas and your choice of toppings (cheese, tomatoes, guacamole, sour cream, etc.)