Best travel makeup bag!

Monstina makeup organizer bag was one of my best 2024 travel purchases. It is compact but still holds everything needed for my “5 Minute Face.”  It has elastic brush slots and is wide enough at the bottom to fit a compact or two. Best of all, it stands upright for easy access! No more digging through a bag. My typical items inside are:

1. Laura Gellar Baked Balance-N-Brighten powder foundation
2. Subtl stack (highlighter and bronzer)
3. Maybelline Sky High mascara 
4. Laura Gellar Swipe-N-Line Instant Eye Perfecting Stick
5. Anastasia tinted brow gel
6. Ulta under eye brightener stick
7. Powder brush
8. Bronzer brush 
9. Highlight brush 
10. Eyeshadow brush 
11. Eyebrow brush
12. A couple of Qtips for mistakes

Things I'm Currently Obsessed With

Over the last few months, I've lost some weight, traveled for work more, and have found some products that I absolutely love and want to share.

1. Project Cloud Snow Boots: Cute, cozy, and waterproof! 
2. BAGSMART Cosmetics Travel Organizer: Has a waterproof compartment, makeup brush slots, and plenty of room for all your toiletries and makeup.
3. Light Flight Laptop Backpack: This should probably be first on the list. It fits my 16-inch laptop in its own compartment, has two side pockets for water bottles, and despite its compact size fits everything I need. I was looking for a smaller backpack that could double as my personal item and wasn't humongous for using it as my daily bag once at my destination.
4. Travel Cord Organizer Case: Soooooo many cables and bricks needed for all the devices! This bag allows me to pack two batteries, two bricks, a ton of cords, and some wired earbuds.
5. The Good Patch B12 Awake Patches: These are a lifesaver - slap one on your wrist and feel a pick-me-up in 5-10 minutes that lasts for hours. They contain caffeine, B12, and Green Tea Extract and are easy to carry around, apply and remove. Fantastic for that afternoon slump, all-day meeting or marathon travel day.

Regular songs that make good lullabyes

Josie loves to sing and loves to be sung to.  A few weeks ago, she tired of our usual "Somewhere Over the Rainbow" and "Rainbow Connection" and said, "Sing me one of your different songs."  I realized then that it's really, really hard to come up with an appropriate song off the top of your head while you're sitting in the dark in  your kid's room at 11pm trying to get them to go back to sleep.

Research ensued, and I found some good suggestions, but since have thought up so many more!

1. Lean on Me - Bill Withers. This led to a discussion of what "lean on" means, and Josie told me I could lean on her if I'm sad. 💓
2. (Sittin' On) The Dock of the Bay - Otis Redding
3. If You Want to Sing Out, Sing Out - Cat Stevens
4. Lullabye (Goodnight, My Angel) - Bill Joel
5. Stand By Me - Ben E. King
6. The Way I Am - Ingrid Michaelson
7. Blackbird - The Beatles
8. You've Got a Friend - James Taylor
9. Songbird - Eva Cassidy (originally Fleetwood Mac)

Our old standbys:

1. Part of That World from The Little Mermaid
2. You Are My Sunshine
3. Somewhere Over the Rainbow - Judy Garland
4. When You Wish Upon a Star - I sing the Linda Ronstadt version
5. Rainbow Connection - Kermit the Frog
6. Hush Little Baby - I never knew there were different versions of this.  Which way do you sing it?  We do mockingbird, diamond ring, looking glass, billy goat, Shetland pony.

What songs to find yourself singing over and over again to your kids?

Chicken & Brown Rice Casserole

Made this the other night - pretty easy (especially if you use a pre-cooked chicken and boil-in-bag rice) and definitely tasty. You could use baby carrots to cut out even more prep work, and you could add more veggies as well!

Ingredients

• 2 Tbsp olive oil
• 1.5 cups carrots, peeled and chopped
• 1 large leek, halved lengthwise and thinly sliced (white part only)
• 3 cloves garlic, minced
• 3/4 cup milk (I used 1%)
• 2 Tbsp all-purpose flour
• 14oz. reduced-sodium chicken broth
• 8-oz. reduced-fat cream cheese (aka Neufchatel)
• 1 Tbsp lemon juice
• Zest of one lemon
• 12oz brown rice, cooked and drained
• 2lbs roasted chicken, skin removed and pulled into medium-sized pieces (I roasted my own, original recipe called for a cooked rotisserie chicken from the grocery store)
• 2 Tbsp butter
• 1/2 cup panko bread crumbs
• Pinch of red pepper flakes
• 2 Tbsp salt
• 1 tsp pepper

Directions 

1. Preheat ovento 375°F.
2. Heat olive oil in a skillet over medium heat.
3. Add carrots and leeks; cook 6 minutes or until tender.
4. Add garlic and cook about 1 minute or until fragrant.
5. Add flour to the pan and stir to coat.
6. Add milk to the pan and stir to combine.
7. Add chicken broth to skillet and cook until bubbling, adjusting the heat as necessary.
8. Add the cream cheese and stir until melted.
9. Continue cooking until the sauce is slightly thickened.
10. Stir in lemon juice, zest, red pepper flakes, salt and pepper.  Add more of each to taste.
11. Spread cooked rice in a 9x11 baking dish, add the chicken, distributing evenly, then pour mixture from skillet on top.
12. Melt butter in a small bowl in the microwave (about 30 seconds), then mix in panko.
13. Sprinkle mixture on top of casserole.
14. Bake 20-25 minutes or until golden brown. (You can give it a couple of minutes under the broiler if you want the panko really crispy!)

Adapted from Better Homes & Gardens.

 

Chicken & Broccoli Alfredo, lightened up

Photo courtesy of celebrations.com

 

 

Easy weeknight meal!  Also, my first-ever attempt at alfredo.

Ingredients

• 2 cups of boneless, skinless chicken breast
• 2 cups broccoli florets
• 8 oz pasta (we used farfalle (aka bowties))
• Olive oil
• 2 tsp minced garlic (about 4 cloves)
• 4 tbs flour
• 1 cup fat-free, lower sodium chicken broth (we used homemade)
•  3/4 cup fat-free, plain Greek yogurt
• 1/4 cup skim or 1% milk
• 1/2 tsp fresh ground nutmeg
• 3/4 cup freshly grated parmesan cheese
• Salt and pepper to taste
   

Directions

 

1. Prepare pasta according to package directions and set aside.
2. Salt and pepper the chicken breasts, then grill or pan fry.  Cut into chunks.
3. Spread broccoli florets onto a baking sheet.  Drizzle with olive oil and salt and pepper, then bake for 20-30 minutes at 375 degrees.
4. In a skillet or saucier, heat 2 olive oil over medium heat. Add garlic and cook, stirring frequently, 1 to 2 minutes.
5. Whisk in the flour until smooth.
6. Gradually whisk in the chicken broth, yogurt, milk, and nutmeg.
7. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
8. Stir in 3/4 cup Parmesan and mix until well combined.
9. Taste sauce and add salt/pepper/nutmeg to your taste.
10. Add cooked chicken, pasta, and broccoli to sauce mixture. Toss to combine.

Healthier Carrot Cake (but still delicious!)

I took my first shot at homemade carrot cake yesterday, and it was a big hit at home and at bookclub.  I found this recipe on AllRecipes.com as a "healthier" alternative to regular carrot cake, which has tons of sugar and butter in it.  I made only minor alterations to the recipe, opting for regular AP flour instead of whole wheat, and sprinkling the pecans on the frosting instead of mixing them in.

PS, I highly recommend using a stand mixer to make both the batter and the frosting if you have one available!

Cake Ingredients

• 4 eggs
• 3/4 cup vegetable oil (I used canola)
• 1 1/2 cups white granulated sugar
• 2 tsp vanilla extract
• 2 cups flour (I used regular, recipe called for whole wheat)
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 3 cups grated carrots (use the food processor, and don't bother peeling them!)
• 1 cup chopped pecans

Frosting Ingredients

• 1/4 cup butter, softened
• 8oz Nuefchatel (aka 1/3 less fat cream cheese), softened
• 2 cups confectioners' or powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees.
2. Grease (and flour, if you wish) a 9x13-inch baking dish.
3. Mix together eggs, sugar, oil, and vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon.
5. Stir in carrots.
6. Fold in pecans.
7. Pour into prepared pan, and bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let cool completely.  (Very important for ease applying frosting.)
9. For frosting:  combine butter, Neufchatel, confectioners' sugar, and vanilla and beat until smooth and creamy.  Spread frosting over cake then sprinkle with pecans - original recipe called for mixing them in, but I chose the sprinkle option.

Avocado and Corn Salsa

My friend Christine brought this DELICIOUS salsa to bookclub last night, and I couldn't get enough of it!

1 cup corn kernels
1 ½ avocados, diced
½ red onion, diced
½ red bell pepper, diced
2 Tbs olive oil
1 Tbs red wine vinegar
1 garlic clove, minced
2 drops of Tabasco, or to taste
1 tsp ground cumin
½ tsp chili powder
1 Tbs fresh oregano, chopped
Juice from 2 limes
Salt and pepper

Mix, cover and refrigerate. Should last 2-3 days. Makes 2-2 ½ cups.

Notes: She used dried oregano and some kind of hot sauce instead of Tabasco.

Adapted from Salsas, Sambals & Chutneys by Chris Schlesinger and John
Willoughby

Mexican Corn Lasagna

This is a family dish of Tom's, and I'm so happy to have it.  We make this a couple of times a year, and each time I think, why don't we make this every week?  It is so damn good!

Ingredients

• 1 lb lean ground beef or turkey
• 1 can whole kernel corn (can use frozen instead)
• 8oz tomato sauce
• 1 cup picante sauce (your choice on heat, we use medium)
• 1 Tbs chili powder
• 1 1/2 tsp ground cumin
• 16oz low fat cottage cheese
• 2 eggs, lightly beaten
• 1/4 cup fresh grated parmesan cheese
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1 cup shredded cheese (we use extra sharp white cheddar)
• Tortillas (corn or flour)

Directions

1. In a large skillet or Dutch oven, brown the meat over medium-high heat.  Drain off any fat.
2. Return meat to pan at medium heat.  Add chili powder and cumin and stir, cooking 2-3 minutes.
3. Add corn, tomato sauce, and picante sauce. Increase heat and simmer, stirring frequently, for about 5 minutes.
4. In a large bowl, combine cottage cheese, eggs (beaten), Parmesan cheese, oregano and garlic salt. Mix well.
5. In a 13x9x2 lightly greased baking dish, arrange tortillas on bottom and up sides of the pan, overlapping as necessary.
6. Top with half the cheese mixture.
7. Top with half the meat mixture.
8. Top with remaining cheese mixture.
9. Arrange another layer of tortillas over cheese, again overlapping as necessary.
10. Top with remaining meat mixture.
11. Finish by topping with shredded cheese.
12. Bake uncovered in at 375 degrees for 30 minutes or until top is melted and browned.

Two New (Light) Recipes

Turkey & Two Bean Chilli

This chili was super simple and very tasty.  Adapted from "The Biggest Loser 30 Day Jump Start" book.

INGREDIENTS

• 3 cups chopped onion
• 1 1/4 lbs lean ground turkey
• 3 cups diced tomatoes (or use a 28oz can with liquid)
• 15 oz. can pinto beans, drained and rinsed
• 15 oz. can black beans, drained and rinsed
• 1 cup fat-free, reduced sodium chicken broth
• 4 cloves garlic, chopped
• 2 Tbsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp mustard powder

DIRECTIONS

1. Coat dutch oven with cooking spray.
2. Add onions and saute until soft and translucent.
3. Stir in garlic and cook for 1 minute.
4. Add ground turkey and cook until no longer pink, breaking up the the large pieces.
5. Stir in chili powder, oregano, cumin and mustard powder.
6. Add tomatoes and broth and bring to a boil.
7. Reduce to a low simmer, cover and cook 20 minutes.

Crock Pot Santa Fe Chicken

Another *really* easy dish; just throw everything in the crockpot and leave it alone for 8 hours.  It does not get any simpler, and the best thing is this can be served many ways:  in tortillas, on rice, on nachos, or you could make a casserole out of it.

INGREDIENTS

• 1 1/2 lbs boneless, skinless chicken breasts (we used 3 large)
• 14oz can diced tomatoes with mild green chiles
• 15 oz. can black beans, drained and rinsed
• 8 oz fresh or frozen sweet corn
• 1/4 cup fresh cilantro, chopped
• 14.4 oz can fat-free, reduced sodium chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp cayenne pepper (more or less to taste)

DIRECTIONS

1. Coat crockpot with cooking spray.
2. Combine all ingredients except chicken and mix together.
3. Season the chicken on both sides with salt and pepper and set on top of the mixture.
4. Cover and cook on low for 8 hours, turning the chicken once and making sure to submerge it in the mixture (if you miss this it's okay).
5. About 30 minutes before serving, shred the chicken; you should be able to just use tongs and do it in the crockpot.
6. Stir everything together and let cook for 30 minutes more on low.

Adapted from Gina's Skinny Recipes.

Abbie's "Gotcha Day"

6 years ago today, Tom and I picked up our sweet Abbie at the Old Navy Outlet in Kittery.  She was four at the time and had been given up by her family because their autistic child was not very nice to Abbie.  We adopted her through BONES, which is also where we adopted Lacey.  If you want to get a beagle, please consider adopting, and using this wonderful group.

Interestingly, Abbie was not on my list of dogs I was interested in when Tom and I started the adoption process.  But our adoption counselor asked if we would be interested in a "foster-to-adopt" dog, which simply means the dog is not in a foster home, so they give you a two-week trial period since they don't know much about the dog.

When Abbie jumped out of the transporter's car, I exclaimed, "She's so little!"  I learned that she had pretty much slept the entire trip, even though she'd been on the road for 5 hours and had been moved from car to car each hour.  I tried putting her in the backseat of Tom's car, but she really wanted to be on my lap, which of course I allowed, and she promptly curled up and went to sleep.

She slept for nearly 48 hours, most likely due to the stress of being in a kennel for a month before we adopted her, and from the long transport.  We were told it could take her a few weeks or even months to really get used to us and start acting like herself.

It was true!  She started to come out of her shell after a couple of weeks, and we learned that she LOVED taking walks, pretty much more than anything else in the world.  She lived for her twice daily walks, and she never wanted to take that last turn toward home.  Abbie was quite the social butterfly and was sure everyone was her biggest fan, so when we saw people on walks, even if they were half a block away, she would just wait for them to come meet her.

She also loved us.  An insane amount.  The feeling was mutual.  If we were home, she was following us around, laying on our laps, sitting on our feet, watching us make dinner, laying on the bathmat while we showered, and just generally making sure we were never too far away.

I never met a dog that REQUIRED so much petting.  If you pet her for a half hour straight and stopped, she'd give you a look like, "You don't think you're done, do you?!" over her shoulder, then slowly thump her tail as if threatening you.  If you didn't comply (and that is what Abbie expected!) she would bark at you until you changed your mind.

Abbie was quirky.  Because she was my first dog, I went a little overboard buying her toys and treats and beds before she came home.  One of the toys was a little stuffed frog that ribbited instead of squeaking. Some friends came over to meet Abbie a few days after we adopted her, and she pounced on the frog out of excitement (God, she loved visitors!).  It ribbited, and I have never seen an animal move so fast to get away from something!  From that day on, if the frog was around, she would look at it warily and give it a wide berth.  We later learned that not only was she afraid of the frog, she was afraid of any toy that squeaked, was hard, or had a face.  She also disliked electronics and was a master of NOT getting her photo taken.  This is a good example:

The quince was a favorite hangout of Abbie's.  She couldn't get enough of the yard on nice days, but when it was hot and she still wanted to be out there, or if we were working in the yard, she would dig a "foxhole" in the dirt and curl up in its coolness.  Can you find the beagle?  This is where Abbie's ashes will be buried.

Did I mention how weird she was?

Or how much teasing and torture she would put up with for people food or certain treats?  I think she was hoping for some pizza crust in this one.  I probably could have dressed her up in a full-on outfit, including shoes, and she would just put up with it.  She was such a compliant dog, but also extremely willful and independent when she felt like it.

In March 2011, at Abbie's annual well-visit our vet heard a murmur in Abbie's heart, but told us not to worry too much unless she started coughing a lot or seemed lethargic.  In May, the coughing began, as well as very un-Abbie-like behavior such as sleeping in and skipping walks, so we took her to a cardiologist (Dr. John MacGregor at Port City Veterinary Referral Hospital), who did some testing and told us Abbie's left ventricle was enlarged, probably due to Congestive Heart Failure.  She was started on about 6 different meds that each had to be administered 2-3 times a day and we were told she would be on them for the rest of her life, which could be another 6 to 18 months.

Once Abbie was on the meds, within a week or two she was back to her old self and we were elated.  We knew what was wrong, we knew it would get worse eventually, and that she would die before she had a chance to get old, but we were ecstatic to have her back to "normal" and we treasured every day with her.

In late October she started going downhill a bit, her heart was racing like crazy and she was constantly winded.  We took her back to the cardiologist who called this a "complication" because the size of her heart really had not changed, which pleased him.  He added a couple more meds to help, but unfortunately at this point, Abbie was done.  I really think she just didn't want to do it anymore.  Take all those pills, which had other side effects, feel like crap all the time, etc... She really wasn't eating or going on walks, plus she was very restless at night, and I think Tom and I had a feeling the end was near.

Losing a dog slowly, and knowing you're losing them, doesn't make it any easier.  I came downstairs really early on November 10 because I was supposed to be traveling 2 hours away for work.  Abbie had slept downstairs the night before (which she rarely did) and when I walked over to her to tell her to have a good day like I always did, her eyes were open and her body was rigid.  She was dead.

There is nothing, NOTHING that prepares you for that.  NOTHING.  My baby.  Gone.  I think the hardest part for Tom and I (and it continues to be) is the feeling that we should have, could have, done more for her.  That we should have noticed the symptoms sooner, that we should have gotten second opinions, that we should have fed her steak and ham and turkey everyday (although, at the end, she wouldn't even eat her coveted hot dogs or deli meat), that we should have let her sleep in the bed with us those last few months, taken her on more walks, longer walks, talked to her more, been home more, gave her more treats, kissed her more often on her soft little head.

I know someday this won't bring me to tears on a daily or weekly or even monthly basis.  But I also know I won't ever forget Abbie.

I love you, Pupperdoo.

Photo Card

Strictly Ornamental Christmas

Find unique and Personalized Christmas cards at Shutterfly.com.

View the entire collection of cards.

Easy Chickpea Curry

Ingredients

3 tablespoons olive or vegetable oil

2 cups onions, diced

5-6 cloves garlic, minced

1 chili pepper of choice, seeded and diced (I used jalapeno)

1 (2-inch) hunk fresh ginger, peeled and minced

3 tablespoons curry powder

1 teaspoon ground cumin

¼ teaspoon cayenne

¼ teaspoon ground turmeric

2 teaspoon salt

2 (15-ounce) cans chickpeas, drained and rinsed well

1 medium banana, mashed

3 ounces tomato paste

Directions

Heat oil over medium heat. Add onions and cook until slightly softened, about 8 minutes. Add garlic, chili pepper, and ginger, and cook for about 2 minutes. Add spices and salt, and stir well until you end up with a paste. Add chickpeas, plus enough water to cover them (about 3 cups). Bring to a boil, then reduce heat and simmer, stirring occasionally, for 30 minutes.  Add tomato paste and mashed banana and cook for 30 minutes more, until most of the liquid evaporates. The sauce should be thick when ready, not soupy.

Serve over rice (preferably basmati or jasmine).

Chicken & Sausage Jambalaya

Made this tonight and it was amaze-balls (Giuliana Ranic).

Yield: A LOT (10-12 servings)

Total time: 1 hour 45 minutes

Ingredients

• 12 ounces applewood-smoked bacon, diced
• 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
• 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
• 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
• 1 1/2 pounds onions, chopped (4 to 5 cups)
• 2 large celery stalks, chopped
• 1 8-to 10-ounce red bell pepper, coarsely chopped
• 1 8-to 10-ounce green bell pepper, coarsely chopped
• 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
• 2 tablespoons paprika
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chili powder
• 1/4 teaspoon (or more) cayenne pepper
• 3 10-ounce cans diced tomatoes and green chiles (aka Ro-Tel)
• 2 1/2 cups beef broth
• 3 cups (19 to 20 ounces) long-grain white rice (NOT instant!)
• 8 green onions, chopped (about 2 cups)
• Chopped fresh Italian parsley

Directions

Preheat oven to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso/ham. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and peppers. Cook until vegetables begin to soften, stirring occasionally, 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5  minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute, then add diced tomatoes with chiles and broth and stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot and place in oven, baking until rice is tender and liquids are absorbed, 45 to 48 minutes. Mix chopped green onions into jambalaya and sprinkle with chopped parsley.

From Bon Appetit, March 2011

Crock Pot Chicken Curry

This super easy crock pot curry has become a cold weather regular for us.

Ingredients

2 lbs. boneless, skinless chicken thighs, cubed
2 jalapeno peppers, diced (up to you if you remove the seeds - remember, keeping the seeds = hotter)

1 banana, peeled and sliced
1 Granny Smith or other sour apple, sliced but not peeled
1 1/2 cups diced tomatoes (I use 2-3 medium tomatoes)
2-3 bay leaves
1/2 cup white wine
1 cup light coconut milk (we use the whole can)

2 large onions, diced

4 cloves garlic, crushed

2 1/2 tablespoons curry
1 teaspoon cumin
1 teaspoon salt

1 tablespoon olive oil (or any cooking oil)
2 tablespoons flour

Directions

1. Spray crock pot with cooking spray.
2. Add first 8 ingredients (through coconut milk) and stir together.
3. Saute onions and garlic in oil on the stovetop until nearly done. Stir in spices (except bay leaf) and cook for another 3 minutes.
4. Add the onion mixture to the crock pot and mix in.
5. Sprinkle flour on top of everything, then mix in.
6. Cover and cook on high for 3 hours or low for 6 hours (we always cook on low).

Serves up great with basmati or any other rice!

Adapted from Crepes of Wrath

Chili-Garlic Glazed Salmon

Made this recipe last night.  It was delicious and easy, perfect for a hot night!

Very little bit of heat to it, plus a bit of sweet and tangy.  Didn't hurt that I managed to cook the salmon perfectly instead of overcooking it like I usually do!

Ingredients

• 3  tablespoons chili sauce with garlic (this stuff)
• 3  tablespoons minced chives or scallions (very fine)
• 1 1/2  tablespoons  orange marmalade
• 3/4  teaspoon soy sauce
• 4  (6-ounce) salmon fillets
• Cooking spray

Preparation

1. Preheat grill on high.
2. Combine first 4 ingredients in a small bowl; brush half of chili sauce mixture over fillets. Place fillets, skin sides down, on a sheet of foil coated with cooking spray. Place on grill for 7 minutes; brush with remaining chili sauce mixture. Grill another 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Adapted from Cooking Light Fresh Food Fast, Oxmoor House, April 2009

Easy crockpot Hawaiian chicken

This is a "set and forget" type of meal, perfect for a busy day (or a lazy one).  The end result is a sweet and savory dish, delicious served over white or brown rice, maybe with some broccoli (or broccolini) on the side.

Ingredients
3-5 boneless chicken breasts
1 cup diced pineapple
2 cups chopped red and/or green peppers
1 cup chopped onion
2 cups of honey barbecue sauce (I use Sweet Baby Ray's Honey Chipotle)
3 tablespoons honey
2-3 cloves minced garlic
1 diced jalapeno pepper (optional)

Salt and pepper

Directions

A note on the jalapeno pepper: if you want *some* heat, you should stem, seed, and remove the ribs from the pepper because it reduces the heat. If you like it hot, just stem the pepper prior to dicing.

 
1)  Generously salt and pepper both sides of chicken.

2)  Put all the ingredients in the crockpot and stir well.

3)  Cover and cook on low 5-6 hours.
4)  Serve over a bed of rice.

Adapted from RecipeZaar.

Last night I had the strangest dream...

Obviously the Fat Tuesday pub crawl was fresh in my mind, because a group of us were going from bar to bar.  At each place, two guys would come in, one with a knife, and poke or cut one of us in the back of the neck.  We'd try to tell the guy to take it easy, what's the problem, we can work out whatever the problem was, but no, he'd kill the person as soon as we tried talking to him.  

This happened at three or four different places, then our group started making quick exits from places as soon as we saw these two appear.  They did not target any other groups, just ours.  It was like we couldn't get away from them, and we couldn't avoid them killing one of us.

There was a whole other part to the dream where these two guys were in one of our houses, but I barely remember that part except for that someone's dad was killed.

WTF?  I didn't like it.  I know dreams are supposedly our minds working through things, but ... huh?  This was just too weird, gruesome and scary.

I'm dedicating this post to Sarah Frances Herring and her parents, Kristi and Brandon.  At only 23 weeks, Kristi was diagnosed with pPROM and with almost no amniotic fluid.  She was hospitalized with no progression toward labor for 31 days...and then her placenta began to separate from the uterine wall.  On July 21, at 27 weeks and 3 days (remember a full term pregnancy is 39 weeks), Sarah was born.

By all measures, Sarah is a miracle.  She succeeded at every step (with a few setbacks along the way) with  (literally) hundreds of people following her story and praying for her continued growth.  At 109 days old, Sarah was sent home with mom and dad!

Kristi and Brandon's friends, family and followers continue to keep up with Sarah's story and wish the family well on their journey. Please read more of Sarah's story here on my friend Kristi's blog.

Alright, so I guess I'm going to do this.  More as a journal for my crazy mind than for your entertainment, though the two may wind up going hand-in-hand at times.

Just a warning that this is going to be filled with the random shit I think of while I'm lying awake in bed at 2am and my mind is racing.  And then because I am some sort of freak, I get to a point where I (need) to trace back and figure out how I got to my current thought from where I started.  You thought I was kidding when I said I have a crazy mind?  I don't make this shit up.

PS, don't let your kids read this over your shoulder.  I swear like a sailor.

Which brings me to another point.  Why does every mom start a blog as soon as she has a kid?  I don't get it.  Didn't you have anything to say about anything before you had a kid?  No offense meant to my mommy friends out there; this is just an observation.

While I'm being random, let's discuss the fact that at 33-years old I am finally employed in a job I enjoy, doing something I believe in, working with people I like, close to home, and having a blast doing it.  For the last 12 or so years (fuck, I am old!) I've been kind of wandering around "doing stuff" as it presented itself, making money, going to work everyday, but so.not.happy.  Always good at my jobs but never happy or fulfilled or challenged or even excited by the work.  But now I am.  I am so excited to go to work everyday because I truly have no idea what the day will bring but I know I will laugh, I will help people, and I will accomplish at least one thing I am proud of.  Undoubtedly you will be regaled with many stories of the people who turn up when we turn on the "crazy magnet".  More on that later!

OK - that is enough mental spew for one post.  My first real post!

Later gaters.

I want to do this. The question is, do I have anything to say that anyone will give a shit about?