Wednesday, March 24, 2010

SwagBucks

I have heard about SwagBucks often, but never looked into learning what it was. I finally did yesterday and am hooked! Once you sign up on their site, you can use their search engine (instead of Google, for example) to earn points. You can redeem the points for all types of gifts, but the most popular are definitely gift cards. I signed up about 24 hours ago and already have 81 points!
I highly recommend this easy way to earn free gift cards!

If you would like to sign up, please use my referral code below. You get 30 points just for signing up!

http://www.swagbucks.com/refer/CristinF

Tuesday, March 23, 2010

Linguine with Clam Sauce

Bryan thought this recipe was ok, but I liked it. We mainly decided it was a keeper though because it was a non meat recipe. We have plenty of those!

Linguine with Clam Sauce

Makes: 8 servings
Prep: 10 minutes
Cook: 14 minutes

Ingredients
1 pound linguine
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 cans (6.5 ounces each) chopped clams
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plain bread crumbs

Directions
1. Cook linguine 11 minutes. Drain and return to pot.
2. Meanwhile, heat 1/2 tablespoon oil in a 10-inch nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes.
3. Strain liquid from clams and add liquid to skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper to pan. Simmer 5 minutes then stir in clams; cook 2 minutes. Stir into pasta in pot; toss to mix. Cover to keep warm.
4. Heat remaining 1/2 tablespoon oil in a small skillet over medium-high heat and add bread crumbs. Cook, stirring, for 2 minutes or until lightly browned. Sprinkle over pasta and gently toss. Serve immediately.

Monday, March 22, 2010

Another Deployment

I briefly mentioned this in Bryan's birthday post but have yet to share any more information. Since I was asked about it, I thought I should post what we know. Bryan will be going on his 3rd deployment late this summer. That means that the next few months will be chaotic! Bryan will be in the field, then going to Ft Polk for more training, then block leave before they depart. We are not looking forward to yet another year apart, but this is Bryan's job and we all know this is part of it.
Here is a link to the official press release in the Fort Campbell newspaper.
4th BCT Deployment Announced

Thursday, March 11, 2010

Greedy Girl

These pictures are a few weeks old, but Marlie tickled me with her hunt for money. Before she went to bed one night, we got down her purse piggy bank and let her put some change in there. When she woke up the next morning she couldn't wait to find some more money to add to her bank.
I was in the bathroom getting ready and when I came out, this is what I found.

She had pushed a stool over to Bryan's valet. He often drops his change there when he gets home from work. She figured out the change was in there and was filling her piggy bank one coin at a time!


So proud of herself!

Tuesday, March 09, 2010

Oven Chicken Salad

We had this last night and really enjoyed it. We even eliminated half the ingredients because we dislike both celery and almonds.

Oven Chicken Salad
Makes 6 servings
Prep 15 minutes
Bake at 400 for 20 minutes

2 cups cooked chicken, cut into 1/2 inch cubes
2 cups celery, thinly sliced
2 cups 1/2 inch bread cubes, toasted
1 cup light mayonnaise
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted
2 tablespoons lemon juice
2 teaspoons dry minced onions
1/2 teaspoon salt

Heat oven to 400 degrees. Spray a 2 to 2 1/2 quart oval baking dish with nonstick cooking spray.

In a large bowl, combine the chicken, celery, 1 cup of the bread cubes, the mayo, 1/2 cup of the cheese, the almonds, lemon juice, minced onion and salt. Spoon mixture into prepared baking dish. Top with the remaining bread cubes and cheese.

Bake at 400 for 20 minutes, until bubbly. Serve warm or at room temperature.

Monday, March 08, 2010

Fun Start to March

There hasn't been much interesting going on to blog about, but this weekend was a fun one! Last week was very laid back for Marlie & I so I decided we would do something on Friday. Some friends of ours joined us at the JumpZone here in Clarksville. We've only been once in the year we've lived here. Last time M wasn't too interested in all the big inflatables and this time it took a while for her to warm up again. She enjoyed herself but I think we'll wait another 6 months or so before we visit again.
The inflatable she liked the most

They were holding hands right before this picture was taken - of course!


On Saturday morning we went with some other friends to Nashville to the Adventure Science Center. I took my camera in the hopes of getting some fun pictures. I would have had some really neat ones - except my battery was dead! M had a great time and we became members so that we can enjoy it some more over the next year.
When we left the Science Center, we went to lunch at MAFIAoZA's. It was very good and I hope we can go back again when we're in that area. They were more kid friendly that I originally expected and brought out pizza dough for the children to play with. I would recommend this pizzeria to anyone else that is near this part of Nashville.
Saturday evening Bryan & I attended a North Georgia College reunion/gathering at the home of one of the Generals here at Fort Campbell. He & his wife attended North Georgia so it was cool that they would host something like this. Basically every soldier at Campbell who graduated from NGCSU and any other alumni in the area were invited to attend. There were young officers who graduated as recently as 2009 and a retired 2 Star General who graduated many moons ago. The NGCSU President, Commandant of Cadets and other officials from the school also attended. It was fun to hang out with a diverse group who enjoyed reminiscing about their time at North Georgia.

Sunday, March 07, 2010

Training Week 9

Tuesday 2 March
5 minute warm up on the treadmill
30 minute run on treadmill
5 minute cool down on treadmill
push ups, pull ups, abs
stretching

Tuesday 4 March
5 minute warm up on the treadmill
30 minute run on treadmill
5 minute cool down on treadmill
core workout
stretching

Saturday 6 March
5 minute warm up walk
4 mile run
5 minute cool down walk
stretching