Tuesday was Bryan's 29th birthday! I just went back and looked at the post from his birthday last year. As you will see, there are quite a few similarities! The most exciting thing about his birthday was that it's the 2nd one in a row we got to spend together. We already know that he will be gone next year so we try to make the most of the special occasions that we are able to celebrate with one another. Just like last year, Bryan wanted to grill steaks for dinner. He also requested that I make broccoli casserole and apple & cheese casserole to go with the steaks. He made some good choices because the dinner was really good. Bryan also asked me to make him one of my Nana's (secret recipe) coconut cakes for his birthday cake. The recipe calls for frozen coconut and I have not been able to find any here in Clarksville. On my last trip to Greensboro, I bought some frozen coconut and brought it back up here with me! Apparently Marlie was excited about the cake too. When I sat it on the table in front of Bryan, she leaned over and took a bite out of it!
We gave Bryan a Kindle for his birthday. There was nothing that he asked for but with the upcoming deployment, I thought he may enjoy one. He can download books wirelessly and read them on this compact device when he has some downtime.
We had planned on having some of our neighbors over for birthday cake to help us celebrate. However, when Marlie woke up from her nap that afternoon, she was running a fever. Our friends didn't end up coming over so that they could be spared from catching whatever Marlie's body was trying to fight. I felt bad that we didn't have more of a celebration for Bryan, but he actually enjoys keeping things low key. B - We love you and hope you had a wonderful 29th birthday!
After being stuck in the house due to the cold and all the snow we've been getting, we were excited about having an eventful weekend. My MOPS group held their monthly Parents Night Out. We dropped M off at the church and went to dinner at the Cumberland Grille. We had never eaten there before and thought it was going to be a nice restaurant. It turned out to be a very laid back atmosphere and apparently is where a lot of locals like to go. The food was fine, but we probably won't go there again. There are definitely restaurants in town that we like more. On Saturday morning M & I both had an appointment to get our hair cut. We had talked it up to her, and she seemed excited. However, when it came time for her cut, M wanted nothing to do with it! I even had a whole stash of candy for her to choose from for bribery! It came down to me just asking Kendyl to trim it as best as she could. M was sitting with me first, but then wanted her Daddy. I guess she thought he would save her.
This is how poor Kendyl had to do almost the whole trim.
Right before she was finished, M finally decided to settle down and enjoy her candy.
After our hair appointment, we went to the YMCA to get M signed up for swim lessons. She took them on post from the Red Cross last year but didn't learn much. I'm hoping she will get more out of the lessons at the Y. When we left the Y, we went to old faithful, the library. M loves her book,Bad Dog, Marley! and was excited to get another "Bad Dog, Marley!", which was actually Marley Goes to School.
The weather was really nice on Saturday so I went on my weekend run that afternoon. After M woke up from her nap, we joined friends outside on the playground. Sunday morning was spent at chuch and then we went to Ruby Tuesday for brunch. Everytime we ride by there M asks if we can go to "the restaurant". On Sunday evening we went to our neighbors' house for dinner. We always have a great time with them so it was a nice end to the weekend!
Add the following including the juice from the cans: 16 oz can kidney beans 16 oz can pinto beans 16 oz can black beans 16 oz can diced tomatoes 16 oz can diced tomatoes with chiles 2 - 16 oz cans white shoe peg corn
Add 2 cups of water and stir...bring to a boil and then simmer for at least 2 hours. Serve with sour cream, chopped green onions, cheese & tortilla chips or cornbread. Enjoy!
As I mentioned before, I couldn't care less about the snow. After this past weekend, I am beyond over it! The weekend was a 4 day for Bryan. I had to do an 8 mile run on Saturday morning so we didn't do any big family event then. Bryan took Marlie to the Burger King on post so that she could burn off some energy on their indoor playground. After she woke up from her nap that afternoon, we took her to the library. Her friend, David, joined us there and we later took both of them to Chick-Fil-A (once again for the playground). On Sunday morning we went to church and that evening we made fondue at home. We had no interest in fighting the Valentine's Day crowds to go out. We had decided to go to Nashville on Monday and spend the whole day there. Of course we woke up to more snow and frozen roads! Rather than the fun day we had planned, we were all trapped in the house again! This was our 4th round of snow this year and Marlie & I are both tired of being stuck inside! We tried to keep her entertained but there's only so much you can do. After she got up from her nap we had the great idea to take her to the bowling alley on post. Apparently everyone else had that idea too! We arrived and there was an hour wait just to get a lane! In the end, the whole day turned out to be a bust. Marlie's school was back open on Tuesday so we decided to go ahead and send her even though Bryan was still off. Bryan & I spent the morning at the gym running and playing basketball. All 3 of us enjoyed finally getting some activity! I wish I had some great pictures to show what a fun time we had this President's Day weekend. Instead, this is all I've got. Hopefully our next long weekend will be more exciting!
I just thought this recipe was okay, but Bryan really liked it. Therefore, it will make the cut and be added to our collection. This recipe is courtesy of Guy Fieri and Family Circle magazine.
Bayou BBQ Chop Salad Makes 4-6 servings Prep 40 minutes Cook 16 minutes, Microwave 30 seconds
Ingredients 1/4 cup cider vinegar and 1/4 cup balsamic vinegar 1 tablespoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon Italian seasoning 1 1/2 teaspoons Dijon mustard 1/2 teaspoon dry mustard 1/2 cup extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper
Fried Onions: 1 cup all-purpose flour 4 tablespoons Cajun seasoning 1 large red onion, trimmed 4 cups canola oil
Salad: 3/4 pound boneless, skinless chicken breasts 1/2 cup bottled barbecue sauce 1 pound romaine lettuce, cut into 2-inch pieces 1/2 of a medium-size cucumber 1 large Roma tomato, sliced 6 button mushrooms (about 1/4 pound) 2 ounces mozzarella, shredded (about 1/2 cup) 1/2 cup ricotta cheese, thinned with milk 1 tablespoon grated Parmesan cheese 4 pepperoncini in brine, drained
Directions 1. Prepare Dressing: In a small bowl, whisk together both vinegars, the garlic, parsley, Italian seasoning, Dijon mustard and dry mustard. While whisking, add oil in a thin stream. Whisk in salt and pepper and set aside. 2. Fried Onions: In a large bowl, combine flour and Cajun seasoning. Peel off tough outer skin from onion and thinly slice onion. Add slices to bowl and toss to coat. Heat oil in a medium-size saucepan to 365° on a deep-fat thermometer. Add onion in batches (about 3/4 cup per batch), being careful that oil doesn't overflow. Cook onion about 1 minute, then transfer to paper towel–lined tray to cool. Repeat with all the onion (about 4 batches total). 3. Salad: Grill or broil chicken breasts, turning once, until cooked through, about 12 minutes. Heat barbecue sauce in microwave, about 30 seconds. Cut chicken into 1/2-inch pieces and stir into barbecue sauce. 4. Place romaine, cucumber, tomato and mushrooms on a large cutting board (or you can work in batches). Chop vegetables until they are 1- to 1-1/2-inch pieces. Place lettuce mixture in center of large platter and toss with 2/3 cup of the Balsamic Dressing (reserve remainder for another use). Top with fried onions and mozzarella cheese. Drizzle with ricotta cheese and Parmesan. Spoon barbecue chicken around edge of platter. Garnish with pepperoncini and serve.
This is good with the Roast Sticky Chicken that I recently posted.
Prep time: 20 min Cook time: 10 min Ready in: 30 min Serves: 10
Ingredients 2 (3 ounce) packages ramen noodles, crushed 1 cup blanched slivered almonds 2 teaspoons sesame seeds 1/2 cup butter, melted 1 head napa cabbage, shredded 1 bunch green onions, chopped 3/4 cup vegetable oil 1/4 cup distilled white vinegar 1/2 cup white sugar 2 tablespoons soy sauce
Directions In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce. In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
Between the crazy weather we have had and our trip to Georgia last week, I haven't been able to do complete workouts. However, I have kept up my running (with the exception of 1 day) and that is my priority.
Tuesday 26 January 5 minute warm up on the elliptical 30 minute run 5 minute cool down stretching
Thursday 28 January This is the day I had to miss my run :( I had MOPS in the morning and a coffee at night.
Sunday 31 January 5 minute warm up walk 6.5 mile run 5 minute cool down walk stretching
Tuesday 2 February 5 minute warm up on the treadmill 30 minute run on treadmill 5 minute cool down on treadmill stretching
Thursday 4 February 5 minute warm up walk 30 minute run 5 minute cool down walk stretching
Saturday 6 February 5 minute warm up on the treadmill 3 mile run on treadmill 5 minute cool down on treadmill stretching
Directions In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.