-You may have noticed that I have cut back to posting about 4 times a week. It really has not been an intentional and deliberate decision. I am just finding that between life and working, 4 is what I can handle these days. I am going to try to make it a specific day-not as much random. But, I think it will be a good thing for this space right now.
-Running. We are in the midst of training for our longest race of the year. May 10 marks the third time I will run our local 25K (15-1/2 miles). I have been running 4 days a week and it has been good. Hard, but definitely good. My favorite runs are on Tuesdays and Thursdays. I get up at 5:40 to drink coffee with Mr. Hippie, and then we hit the road by 6:30. I love seeing the moon hanging in the sky and then the sun rise. So gorgeous.
-I am dropping off my bike today for a spring tune-up. I am really excited about feeling the wind and sun on my face again. I feel like I am in a cocoon when I am riding. Just me and the sun, zippin' along.
-I have been reading Emily Freeman's A Million Little Ways. I am enjoying it, though she actually spoke a lot of its ideas at a conference I went to a year and a half ago. I have several heavy hitting books on my nightstand right now. I am wondering if I should space them out with some pulp fiction or just get busy and read.
-We have 3 weeks left of school! Yes, I am excited! It is always a debate in my mind whether to take spring break or not. And then it is a struggle to get re-motivated after spring break. But, we are motivated-to finish and finish strong. I am really happy with how this year went and I am looking forward to spending some time, probably in July, mapping out next year's plan.
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| this is the sight that greets me at the end of each of my working days. School work to be corrected.... |
-She Plans Dinner...I have 20 subscribers. I am very thankful for each of them, and I am praying for many more. I have started running some ads, hoping to gain more exposure. I am enjoying planning new menus and finding/testing new recipes. I am excited to see where this all leads. I have been working at least 2 Thursdays a month. This is enough time to keep me on top of what needs done, though I am also sneaking in working hours on other days of the week.
-I have decided that Panera Bread may be the official unofficial office of bloggers, but personally, I prefer the library. It is quiet, free, and way.less.crowded.
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| She Plans Dinner...use to coupon code SPRING to save $5 off any plan! |
-Life has been busy, but I also feel like some of the stress from the major issues of the winter are is seeping away. People are paying up accounts for my husband's roofing business, and he has tons of new work. She Plans Dinner is launched and most of the technical stuff has been figured out. The weather is warmer and sunnier and the trees are filling out. Hope has sprung as well as spring.
-The biggest concern of my winter is still a concern. God is still refining. Me and others around me. Sometimes something new comes up and it feels like the wound has been re-opened and probed. But, mostly, healing and growth is happening.
-I am planning and dreaming about grilling and salads for summer, but we are still in the middle of soups and casseroles at our house.
I tried this recipe a couple weeks ago. It is easy and tasty. Definitely in the Classic Comfort category.
Chicken Broccoli Casserole
6 Boneless Skinless Chicken Breasts, cooked and cubed
1-16 ounce bag broccoli
3 cups cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup mayo
1 tsp curry (or 1 tsp chopped chipotle pepper in abobo sauce)
1 tsp lemon juice
1-2 cups grated cheddar cheese
bread crumbs
-To cook chicken, you can either cube the breasts and sauté until cooked through. Or you can place the whole breasts in a microwave safe container, cover with plastic wrap (vented on the corner) and microwave for 12-15 minutes or until cooked through.
-Bring broccoli to a boil, and boil for 3 minutes-until crisp tender.
-Use leftover rice or steam a new batch.
-Layer cooked rice, chicken and broccoli in a 9x13" baking dish.
-Make a sauce of the soups, mayo, curry powder, and lemon juice. Pour over the top of the broccoli and chicken.
-Sprinkle with cheddar cheese and top with the bread crumbs.
-Bake at 350 degrees for 1 hour.
What have you been up to?
