I am thankful for so many things...so many unique summer things.
I am thankful for the sound of my wind chimes tinkling in the breeze.
I am thankful for cups of tea after long mornings of cooking.
I am thankful for tomato plants that are thriving, and cherries that are almost ready to be picked.
I am thankful for the flowers in my garden. And that this year's planting seems to be doing very well. We're getting closer to the idea of more flower than wild.=)
I am thankful for my kiddos, who have stepped up to the plate quite a bit lately, in our busy lives.
I am thankful for the time I had away at camp.
I am thankful for the sound of the birds chirping in the trees including the new babies in the nest out front.
I am thankful for my bike, and my pool, and my two functioning legs, and functioning arms.
I am thankful for my health. I have nothing to complain about in that area. What a blessing!
I am thankful for Elizabeth's new book, how God is using her words, and for the chance I have to read and review it.
I am thankful for the outlet of writing.
I am thankful it is strawberry season, which means it is also strawberry pie and strawberry jam season.
I am thankful for sunshiny days and crisp nights. I am thankful that our summer isn't crazy hot yet.
I am thankful that God speaks to my heart the truth-good, bad and ugly. And that He is about grace and restoration.
I am thankful for ceiling fans.
I am thankful for old, clean television series. And for Duck Dynasty. Best laughs we have had in a while.
I am thankful for good food and friends to share it with.
I am thankful for our village, and for those who have invested in my life and my kids' lives.
I am thankful for 7 Layer Salad.
No joke.
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As I was brainstorming about 2:00 a.m. on the way to OKC, I knew I wanted to have Chicken Tacos for the retreat's Thursday night dinner. The chicken tacos have corn and beans and rice in the filling, so I was trying to figure out what else to have as a side.
My favorite Mexican-ish salad contains more beans and corn. It is fresh, colorful, and beautiful, but also too similar to the taco filling.
My next thought was a regular lettuce salad. Boring.
And then I hit on 7 Layer Salad. Colorful, different, reasonably healthy, and totally delicious! I find that the only pain in the butt step of this recipe is grating the carrots. Everything else is a breeze. My dressing is not sweet, and requires mayo not miracle whip. This is a great recipe to make up to 24 hours before serving. The longer chilling time melds the flavors.
7 Layer Salad
In a clear glass bowl of about 8" diameter, Layer...
#1-4 cups torn lettuce, any kind or combo
#2-1 cup frozen peas
#3-1 cup shredded carrot
#4-2 hard cooked eggs, sliced
#5-6 slices of bacon, crisp cooked, drained and crumbled
#6-1 cup shredded cheddar cheese
#7-2 green onions, sliced
Mix 3/4 cup of mayo, 1-1/2 teaspoons of lemon juice and 1/2 teaspoon dill weed, and spread carefully over the top layer. Cover and chill for 2-24 hours. Serve as it, or toss to coat the vegetables.
This pairs perfectly with a whole lot of summer things-burgers, brats, grilled chicken, pork, or....
Maybe you should plan to bring it to your Fourth Of July party...
