So, anyway..

My computer has been broken for the last week or so - not sure what happened. Sadly, all of my photos and recipes are stored on my computer. So, I'm sorry that I won't be able to do any updating for a few days.

In the meantime I wanted to share something. We went out tonight for dinner and a movie, which is a pretty usual thing. But, tonight I made an attempt to dress myself for the occasion (a very unusual thing). I luxuriated in a bath, used pretty scented lotion, did my hair, put on make-up, and I even wore a skirt. And, can I tell you? I felt like a person again, and it was really very nice.

I hope my computer gets fixed soon. Until then.

New Posting on its way..

I'm going to catch you up on Food Storage, James, and Mothers Day a little later. I promise.

For your viewing pleasure...

We blessed 3 babies this past weekend - James, Eva, and Claire. It was really fun to do with so much family. Minna and Dan flew out form New York with their little girl, and while she was here, Minna (of Miriam Lovell Photography) took this picture of James. It absolutely kills me.

F.S. - Southwest Chicken Chopped Salad

This salad uses half fresh ingredients and half storage. I think it will surprise you.

Ingredients
2 heads Romaine Lettuce, chopped (into a small dice)
2 cans of Chicken, chopped
1 heaping cup petite diced Cheddar Cheese
1 (15 oz) can of Whole Kernel Corn
1 (15 oz) can of Black Beans
1 Red Bell Pepper, diced
1/2 medium Red Onion, diced
Newman's Oil and Vinegar
Sour Cream
Barbecue Sauce
Tortilla Strips
Fresh Chopped Cilantro

Method
In a large bowl, toss lettuce, chicken, cheese, corn, beans, pepper, and onion. Toss with enough dressing to lightly coat (Newman's). Plate the salad, drizzle with sour cream and barbecue, and top with tortilla strips and a pinch of fresh cilantro.