Shrimp Cilantro Lime Salad

Oh, yes I'm back in the kitchen.  It is so nice too.  Tonight I wanted to use up what I had at home since I do my grocery shopping on Double Ad Wednesday at Sprouts.  I wanted something with shrimp and something light.

Wow, this was even more than I expected it to be.  So yummy.  And I'm not really a cilantro fan, but this dressing/marinade was incredible.  Definitely a new favorite.

Dressing/Marinade
combine a handful (or 2 depending on the size at your table) of cilantro
a pinch of salt and pepper
a little olive oil or avocado oil which is what I use
the juice of 1 1/2 limes
a few shakes of chili powder
a few squirts of agave

Combine in vitamix or food processor.

Marinate shrimp for only 10 minutes. 
Put a little avocado oil in a pan and cook shrimp.  Don't over cook or it will be rubbery.

Combine chopped
Romain lettuce
Cucumbers
Avocado
Tomato's
Add:
Shrimp
Dressing
Mix and enjoy!

Mint Blueberry Kiwi Spinach Shake

I know you are thinking nasty...but stay with me.  Wednesday for YW I talked about healthy living and then we made up several different smoothies.  I wanted to show the girls that you can eat healthy and it still tastes good. 

I came across this recipe and of course added to it.  This ended up being our favorite shake. 

1 handful of spinach
1 or 2 handfuls of blueberries
1 kiwi (peeled)
3-4 large mint leaves
1 cup coconut milk
ice
1/8 lime with or without peel
1 squirt of agave

Put all ingredients in a blender and mix.

Coconut Chicken With Mango Lime Mustard

I'm in love with this simple yet delicious meal.  I love coconut and I love mangoes and limes so of course I love this dish.  It can be whipped up in 30 minutes or less too.  Pair with a green salad or potato of your choice.  I've even served this with squash soup.

Ingredients
1 lb chicken tenders or breasts cut into strips

1 cup coconut flour

1 teaspoon paprika

1/2 teaspoon salt

3 eggs

2 cups unsweetened shredded coconut

1-2 tablespoon coconut oil

Mango-Lime Mustard

1/2 mango cut into chunks

1/4 cup mayonnaise (olive oil based)

juice from 1 lime

1/2 tablespoon honey

1/2 tablespoon Dijon mustard

Pinch of salt

Instructions

~Preheat the oven to 400° F.  If your coconut oil is solid, rub it over a cookie sheet, if liquid, drizzle over cookie sheet.

~In a bowl combine the coconut flour, paprika, and salt. 

~Whisk the eggs in a separate bowl.

~Fill another bowl with shredded coconut.

~Dip the tenders into the coconut flour letting the excess fall off.  Then dip in the egg. Let the excess egg fall off and then dredge through the coconut. Place on the baking sheet and repeat.

~Bake for 15 minutes, turn, then continue to cook for about 8 minutes or until coconut if slightly brown.

 ~While the chicken is baking, combine all ingredients for the sauce in a blender and blend until smooth.

Red Pepper Zuchini Chicken

I just made the most delicious and healthy dinner, which means I must post the recipe so you can make it this weekend.

My goal in the next 6 months is to combine all of my favorite recipes into a recipe book and sell them with all proceeds going to Colleens Dream.  I'd love to accomplish this by Christmas, but I just don't see it happening.  Stay tuned for further information.  I'm excited for this project and what I can do with it.

Roasted Red Pepper Chicken and Zucchini Noodles

Quick, healthy, easy and oh so tasty.

Ingredients:

	8 ounces Jarred Roasted Red Peppers
	Olive Oil or Avocado Oil 2 ounces soft goat cheese  sea salt ¼ chopped onion 1 clove garlic minced 2 pounds zucchini spiralized or chopped Mushrooms 2 chicken breasts

Directions:

Creamy Roasted Red Pepper Sauce:

Combine red peppers, 1 tsp oil, goat cheese and blend in blender until smooth.

Chicken:  Slice chicken breasts  in pieces, cook in pan with oil, salt and pepper.  Set aside.

Zucchini Noodles:

In a pan add spiralized zucchini, onion, garlic, mushrooms, salt and pepper and cook until  soft.

Combine all ingredients and enjoy.

Things I'm Totally Into These Days

With the calender telling us it's actually almost Fall in many parts of the country, even though we are still in middle of Summer in Phoenix, I'm feeling a little Fall creep into my fashion for when I travel north in the coming weeks.  However, I'm still holding on to Summer in my heart of hearts and actually living in Phoenix we have no choice but to enjoy 100 degree's in September, even though I'm only here 11 days this month.  With that said, I'm totally into many things both of which have significance of Summer and Fall.  So without further ado, here are a few of those things...

~Flannel shirts or at least plaid shirts that look like flannel, because we all know we won't be wearing flannel anytime soon in Phoenix.
~Voluminous Butterfly Mascara for my bottom lashes.  It makes them stand out and the fine brush doesn't get on my lids.
~Wunderbrow 1-step brow gel.  Since losing my hair to cancer, my eyebrows and eyelashes have never been the same, but with the help of color, they are back.  I love this because it stays on for a few days.
~Ombre Lip Liner from NYX, this is awesome for those days that you want a little color on your lips, but you want to have the neutral look.
~Ballcaps on College Football Saturdays.
~Room Fragrances which I got in Pouslbo for my Scentsy burner.  My house smells so fallish.
~Warn looking, ripped jeans, never thought I'd go for this style, but I like it.
~Tieks, I actually don't have a pair, because I can't seem to let myself spend $200 dollars on a pair of flats (short people don't even like flats), but I love all of the colors and pictures I see on instagram.  Maybe one day I'll give in.
~Speaking of instagram, I love it!  It's so fun to see pictures of my nieces and nephews and friends. I also like it that I can journal my life through pictures.
~Bremuda.  Nope I've never been there, but one day this past Spring I started following Bremuda on instagram and now I see a picture every day of the blue water and it makes me want to vacation there.
~I'm getting supper syked for my conference in Austin in October.  I've been pinteresting all of the fun facts and places that I'm going to have to visit when HM and I go for our little getaway. So much to do in such a little time.
~And speaking of Texs, I'm totally into jean dresses, my short jean skirt, jean shirts, and cowboy boots.
~One day last month I was on the stair stepper at the gym watching the Pioneer Woman.  She made this Mexican Pasta Salad.  It made me start salivating right there at the gym.  Of course I hurried home after sweating my brains out and made this to take to the Sondrups for our after pool party dinner.  I seriously can't get enough of this salad.  It is easy, quick and lasts for days (if your one person), otherwise it will be gone in minutes if your feeding a crowd.  Definitely my new go to salad for the future.

•  FOR THE SALAD:
• 1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
• 2 ears Fresh Corn, Husks And Silks Removed (I just used frozen corn)
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1/2 cup Chopped Black Olives
• 6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
• 3 whole Green Onions, Sliced Thin
• 1/2 whole Red Onions, Finely Diced
•  Chopped Cilantro (optional) You know I don't use this
• Of course I have to add something to this, I love a red, orange or yellow pepper.
•  FOR THE DRESSING:
• 1 cup Jarred Salsa 
• 1 cup Light Sour Cream
• 1/4 cup Mayonnaise (of course I use olive oil mayo)
• 1 clove Garlic, Minced Or Pressed
• 1/2 teaspoon Cumin
•  Salt And Pepper, to taste
• 2 Limes, Juiced

INSTRUCTIONS

Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.

Garnish with cilantro, lime wedge, and any other extra ingredients you have!

Plum Crisp

Here in Idaho it's the summer harvest time which means we have amazing produce that we just can't get enough of!  My parents have this awesome plum tree that had an over production of plums this year.  Mom kept them in the crisper until I arrived.  But really what do you do with plums?  Make a plum crisp of course.  And if you have boxes of peaches, you of course add them to it!

2 1/2 pounds plums pitted and diced
4 peaches
1/2 cup white sugar
1 tsp vanilla
sprinkle of salt
3 TBS corn starch
sprinkle of cinnamon
Combine and let sit for an hour

Topping:
Remember the Apple Crisp I made last fall?  I used this same Topping.  Cook on 350 for about 40 minutes or until plums are soft and topping is crisp.  I've yet to try it, but I know it's going to be to die for!

Emily's Lemon Chicken

When I was in grad school in Kentucky and I lived with my cousin Emily, she would make this amazing dish.  She has cooked it each time I have visited her over the years.  I've always wanted to learn how to make it and she has shown me, but I never really payed attention to how she makes it until she visited me last summer in MVY.

I have been needing to post this recipe for a year and haven't, so since I just made it, I might as well post it.  If you love lemon like I do and pasta, you are going to love this.  It is also very easy and quick and the house will smell amazing while it's cooking.

Chicken Breasts (I half mine so they aren't so thick)
Capers just dump some in.
2 cups Whipping Cream.  Lets be honest, I didn't measure I just made sure it covered my chicken.
1/4 cup Butter, I know I used more than this.
Garlic salt or powder
Lemon Juice
Angel Hair pasta (not spaghetti)
Parmesan cheese to top it off

Combine 1/2 tsp salt, 1 1/2 tsp chili powder, 1 1/2 tsp onion powder, 2 tsp Garlic powder
Sprinkle over both sides of chicken.

In a large pan melt half the butter over medium high heat.  Place the chicken in the pan and pour some lemon juice in the pan.

 Add some Capers when your meat is almost cooked.

You want the chicken to look like this, so if you have too much lemon juice just dump some out until you are about to put the whipping cream in and then pour it back in the pan.

Pour the whipping cream in.  I think we only put limes on the top because we had them, not because the recipe calls for it.

 Let simmer on lower heat until the sauce thickens about 5-7 minutes.

 Serve over angel hair pasta and enjoy!

BBQ Chicken Salad

I had some left over rotisserie chicken and was craving BBQ, so what did I do?  Looked in my refrigerator to see what would go with it.  Lucky me I had everything I needed.

Romaine Lettuce
Cabbage
Red Peppers
Cheddar Cheese
Salsa
Black Beans
Frozen Corn
Avocado
Crushed tortilla Chips
Homemade Ranch Dressing
BBQ Sauce
Chicken Cubed

Walla, another easy, delicious dinner tonight and lunch tomorrow (make two servings and when you are hungry for lunch the next day, it's already ready).  I do this often because I'm one person and it's quick and easy for days I work.

Healthy Chocolate Smoothy

Since I'm only having sugar one day a week, I've found a way to have my chocolate without cheating. It's so yummy too!

1 Frozen Banana

Handful of Spinach

1 tsp or so of PB or Almond Butter

1 cup coconut milk or almond milk

Splash of vanilla

1 T Coco Powder

Ice

Try it, you won't be disappointed.

Crockpot Chicken Tortilla Soup

Today is a perfect winter day in Phoenix.  Well at least I think so after being home in Nampa for 2 months.  It poured rain all day today, even as I was walking over to the gym for my first weight lifting workout since my second OVC diagnosis.  My heart rate goes crazy when I work out, but today I warmed up by walking for 10 minutes and then did my lifting and felt just fine.  I'm going to be sore tomorrow, but it will be a good sore.  I'm ready to get my muscle back.  There was a short break in the rain and I even saw some sunshine.  I decided to use this break to hit the library and the super market.  I loved that I felt comfortable in flip flops, a pair of jeans and a sweatshirt; I told you perfect winter weather.

In honor of our winter weather I decided a pot of soup was in order.  I combined a few different recipes to come up with my own Chicken Tortilla Soup.  It was souper delicious.

I will admit I did have to search my kitchen to find my crockpot, since it hasn't been used in I don't know how long.  It's possible I haven't used it since moving here, but maybe once.

1-2 cans of Chicken Broth (I didn't have any so I used water and chicken boulion)
1 can diced tomatos
1/2 can lime and cilantro Rotelle (I didn't want mine too spicy, but you could probably use the entire can)
1 can tomato paste
1 can black beans
A little minced garlic
1 can corn (or frozen corn) I put my corn in towards the end of cooking
1-2 tsp chili powder
1/2-1 tsp cumin
1/2 tsp paprika
1/2-1 yellow pepper chopped
I grated onion because I'm going to share this with Aunt Leslie and she doesn't do onions (that is if she can see them).
2-3 whole chicken breasts

Put all ingredients in a crock pot.  I put this on high for an hour or so and then turned it down to low.  When the chicken is cooked shred with two forks and then return to pot.

I've had cream cheese in this soup before and it was amazing.  I did put a little in my bowl, but you could put a block in the crock pot 30 minutes before serving so it melts or leave it out and use sour cream.
Garnish with smoked gouda cheese, oh my it's amazing.  Squeeze in fresh lime and cut up some avocado.  Tortilla chips would add to this too if you have them and want the added calories, since this is chicken tortilla soup.  Hope you enjoy this as much as I did and will for the next few days since I made enough.  

Goodbye Fall, Hello Winter

I was quite surprised to see so much color and many leaves on the tree's when I arrived home on Thursday.  Mom said it was because they hadn't gotten a hard frost yet.  I'm pretty sure it was just Heavenly Father giving me a beautiful view of fall before winter came, because today the tree's are almost barren and the frost has arrived. 

In fact snow is on it's way.  We are hoping and praying that it holds off until the kids traveling from SLC arrive tomorrow with our fresh turkey that we get every Thanksgiving from my parent's accountant.

For Tristen and the girls in Spokane they got snow this morning and were already playing in it before school started.  They sent pictures and face-timed.  Bridget had to show me that her chin was still cold and red from the cold.  We will miss these girls this Thanksgiving, but can't wait for them to join us for Christmas.

Winter weather calls for a big pot of Chili, which I made yesterday.  When I was at Aubrey's moms,  she made this and it was delicious.  Of course I added a few of my touches.  I really like the vegetables in this chili.

Cook 1 onion, 1 green pepper, 3 carrots, 2 celery stalks and 1 tsp minced garlic in a pan.  Add to large pot.

Brown hamburger or turkeyburger and add to large pot.

In a large pot add
2 T Chili Powder
1 T Paprika
3/4 tsp Red Pepper Flakes
salt and pepper
1 tsp Ground Cumin
1 Cup Tomato Sauce
2 Cans Tomato's
1 Can Chicken Broth
2 Beef Bouillon Cubes
1 1/2 T Apple Cider Vinegar
2 Cans Kidney Beans
1 Can Garbanzo Beans

For the next few days I plan to recover from my gallbladder surgery which I'm having this afternoon, read a good book, watch Christmas shows and college football and eat lots of yummy Thanksgiving treats.  Wishing you a very happy holiday, warm fires, comfort in yoga pants and hoodies and only a few pounds of weight gain. 

No Sugar

Tuesday before I flew back to Phoenix I went to a naturopathic nutritionist.  She basically told me in order for the cancer to not grow to stop all sugar.  She wants me to be on a low glycemic diet.  She told me that I should eat homemade coconut yogurt and drink coconut Keefer (full fat), vegetable broth, raw vegetables, eggs, avocado, fish and berries, but not blueberries.  No sugar, no carbs, no sugar, no red meat, no sugar, no other fruits, no sugar, no quinoa, no sugar, no chicken, no sugar.  And all this before the best sugary holiday approaches.  I'm pretty sure I'm not going to be able to be as strict as she wants me to be, but I'll try it.  I'm not giving up apples or chicken as they are my main staples.

Today for lunch I made a smoothie from a anti-cancer cookbook and I think it turned out really yummy.

Strawberry/Lime Smoothie
I had a frozen leftover fruit salad, which was mostly strawberries, blackberries and raspberries that I used.  Coconut water and a small slice of lime (with the peel).  And of course a huge handful of spinach.  This was so refreshing and delicious, I think I'll have it again for lunch tomorrow.

Sunday I made an apple crisp that I threw together.  I didn't want it to be too sweet, since chemo makes things too sweet sometimes.  It turned out really good and didn't have much sugar or any butter.  Sometimes I don't measure and in this case I didn't, just measured by handfuls.

Apple Crisp
I used 2 jars of canned apples without sugar
combine some spelt flour, minimal white sugar and cinnamon and sprinkled on the apples.

The topping I used oatmeal, spelt flour, minimal brown sugar, vanilla, cinnamon and coconut oil.

Bake on 350 for 30 minutes

You know if I could stick to this low glycemic diet, I could probably wither away in no time.  Lets see if it works or if I can stick to it.

Clean Out The Fridge Smoothy

This morning for breakfast I used things in my refrigerator that needed to go soon and put them into my smoothie.  This turned out to be one of the best smoothie's I ever had and healthy too.  I also wanted something that tasted like fall, as in pumpkin.  I didn't have any pumpkin, but a sweet potato is similar.  This was perfect for my pre-water aerobics class with the old ladies which was super relaxing and fun.

Fall Smoothie
1/2 sweet potato
1/2 pear
1/4 orange
1/2 banana
Handful of Spinach
Some Almond Milk
Pinch of cinnamon
Splash of Sugar Free/Fat Free Pumpkin Coffee Creamer
Ice
Vanilla Protein Powder
Blend to perfection and enjoy!

Back In My Kitchen

It feels like forever since I've been in my kitchen cooking.  I love cooking up a delicious, healthy meal.  I'm trying for at least this week, since I'm back to my "normal week" to eat super healthy and loose some of this chemo weight.  I'm jealous of the ladies in the chemo unit I bond with who have lost 30 pounds since having chemo.  Not quite sure why, but I'm not seeing those side effects.  I think my biggest problem is that I'm so use to working out and I can't because my heart rate goes up so high when I do.  I am finding that I can walk, but I only do so at night with my friend Cathy because it is just too hot during the day.  This afternoon I put my walking shoes on and thought I'd walk around for at least 15 minutes between my study sessions (I'm studying for my boards).  Yea, I only made it to the mailbox and back because it was just to hot.  I did do some lifting of my 8 pound weights though.

So tonight I made the best tasting, most delicious and healthy Roasted Vegetables.  I think that it is hard to get a good tasting, perfectly crunchy yet cooked roasted vegetable dish.  Remember our cooking class from May with my CLT Sisters?  I basically took the recipe that we were given that day, but didn't make and put my touches on it.  You could put this in with some pasta, but it's delicious by itself.  This was so amazing that I actually had seconds and can't wait to have it for a snack or lunch tomorrow.

Tuscan Roasted Vegetables
1 Zucchini, Diced
1 Summer Squash, Diced
1 Cup Cherry Tomatoes
1 Red Onion, Quartered
2 Carrots, peeled and sliced
1/2-1 tsp minced garlic
I drizzled these with LeRoux Tuscan Herb Olive Oil
Added a little dry oregano and basil, salt and pepper.  I think the more salt the better when it comes to vegetables.
I had a half lemon on the counter so I juiced it and added it which I think brought out the flavors

I tossed all ingredients in a bowel, poured them on a baking pan and cooked them on 350 for 25-30 minutes, turning every 10 minutes.

I paired this with leftover grilled chicken which I made a bunch of yesterday.  I have a favorite go to recipe that I love.

Honey Lime Grilled Chicken
3 T soy soauce
2 T honey
LeRoux Lime infused Olive Oil
Juice from 1 lime
1 tsp minced garlic
Salt and Pepper
1/2 tsp red pepper flakes
2 T fresh Cilantro
Combine and let chicken marinate for at least a few hours.
1 pound chicken breast
Grill to perfection

I have to put in a word for a few of my favorite products from MVY.  There is this amazing kitchen store in Vineyard Haven called LeRoux.  There are actually 2 stores.  One with every kitchen supply you could ever dream of and one with food.  Upstairs at the food store they have every kind of olive oil and Balsamic Vinegar you could possible dream of.  I bought some when I initially interviewed in March of 2013.  This summer I didn't leave without more.  I really love their new Sicillian Lemon White Balsamic Vinegar.  I use it as my dressing on salads.  Their website had a sale a few weeks ago and I bought a bunch of them because I love them so much.  Oh I also like the pear one.  It makes for a delicious fall salad.  I'm sure if you search my blog you can find a recipe where I used this.

So today after reading my blog, you might as well gather these ingredients and prepare for tonight's dinner.

Red's Apple Slush from Car's Land in Disneyland!

I can't wait to make this in a few weeks when I'm home with my family celebrating Halloween and fall.  Yes it has calories and I try to refrain from drinking my calories, but it was delicious. 

 

Red's Apple Freeze (Disneyland Copycat)

 

Sweet and refreshing apple slush topped with a creamy foam - just like Red's Apple Slush from Car's Land in Disneyland!

Recipe type: Drink

Serves: 3-4

Ingredients

Foam Topping

• 1 cup very cold heavy whipping cream
• 4 tablespoons mango nectar or juice
• 4 tablespoons passionfruit nectar or juice
• 3 tablespoons sugar

Slush

• 2 12-ounce cans of frozen apple juice concentrate (keep frozen until ready to use)
• 12 ounces cold water
• 3 pumps (or tablespoons) Torani toasted marshmallow syrup

An East Coast Visit

Charlotte!  Oh how I love you!  I no longer feel like I’m home when I visit Charlotte, but I love the sights, the food and oh the dear friends I have there.  I’m so grateful for wonderful friends. 

Lauren picked me up from the airport late on Tuesday.  Wednesday her kids were super excited to see me and to see my hair.  Lauren has 4 adorable little boys.  The youngest just turned 5 and went around the house calling me, “Miss Tewah.”  It was so cute.  We took the boys to school and headed to the craft store where we purchased fabric and ribbon to make headbands for our race.  We then went to the Vera Bradley outlet where I splurged a little.  My big purchase was a backpack.  I have been looking at backpacks for months and got a different one than I had my eye on.  I also got a darling teal and orange bracelet, some hair stuff to keep my hair out of my face while it grows long enough to stay behind my ears and a few gifts.  For lunch we went for sushi, not my favorite Wasabi Café, but another place.  It was pretty good, but not Wasabi Café.  We then went home and basked in the sun for an hour before picking the kids up and going for a Sonic run.  Sonic happy hour there is for 3 hours instead of the usual 2.  We then chatted with the neighbor across the street who actually use to be my next door neighbor when I lived in Charlotte. That evening after dinner we made our headbands.

Brody had fun swimming.

I love this stretch of road by my home in CLT

Thursday while the kids were at school we hit a few stores and then I had lunch with my dear friend Rachel.  I haven’t seen her for over a year.  It was so wonderful to catch up.  

At the first Teal Diva Survivors Luncheon I attended just after I finished chemo, I won a cooking class for a few friends and me.  Thursday night Karen, Emma, Vicki, Lauren, Katie and I learned how to chop vegetables and fruit the correct way.  We also were able to pick a few dishes to make and we made them.  We had a blast!  We will definitely do the follow up class when I go back in December.  

I learned how to make Quinoa to where it doesn’t take long and tastes delicious. 

1 Cup of Quinoa to 1 ½ cups water.

Brown the Quinoa alone in a pan until it smells toasty, add a sprinkle of salt and then the water.  When this comes to a boil, cover and turn to low for 12 minutes.  That’s it!

We made quinoa thai peanut bowls with this. 

For a drink we had Coconut Italian Sodas:  club soda, fat free half and half, and sugar free coconut syrup with Sonic Ice.  Yummy! 

Vicki brought me a banana pudding.  Yummy!  Yes, I ate too much food while I was in Charlotte, which means I will have to workout extra hard in the next month. 

Friday morning we went to Aldi’s to get more quinoa and then my friend Michael from work came for lunch.  We fed him leftovers and the healthiest meal he has had in years.  He loved it though.  It was so fun to sit and talk with him for nearly 3 hours.   

When he left Lauren and I went to have pedicures and manicures.  I needed some teal polish for the upcoming OVC event. 

Nick met us for Food Truck Friday and then for ice cream.  It was so good to see him.  I stayed Friday and Saturday night with him.  Tenielle flew from SLC to Baltimore where our friend Pamela picked her up and they drove to Nicks.  Crazy, because they got stuck in DC traffic which put them at having a 9 hour drive to CLT.  They didn’t get to CLT until 3am.  They got a few hours of sleep and then we got up bright and early to head to the first ever Teal Diva 5K. 

Saturday morning was absolutely beautiful and so was the walk route.  It was so fun to have several of my friends there to support this great cause.  They raised over 45,000 dollars and had over 400 walkers/runners.  I loved the signs that they had along the route.  I also got some beautiful Kendra Scott earrings for being a survivor. 

We went back to Nicks to shower and get ready for the day and then met both of his Grandmother's, 2 aunt's and 2 cousin's for lunch at the Soda Shop.  They have lunch every Saturday together.  Kind of a fun tradition I’d have to say.  

Yes I got my fill of bbq and cheerwine!

We did some shopping at an antique store, had a sweet treat at a new bakery and then headed to CLT where we continued our Food Tour at Pinky’s (which has the same cooks as the Penguin use to have).  They have the best fried pickles! For dinner we went to VaPiano where we shared a few dishes, then got dessert from Amelies.  We took dessert home and had it later, because lets face it we were pretty stuffed.

Sunday morning we left for Baltimore.  It was a long ride, but not as long as Friday night’s.  This was quite the sacrifice and such a short trip for Tenielle and Pamela.  I’m so grateful for their support and willingness to spend their time traveling and such for me.  We made some wonderful memories for sure.  Pamela’s kids are absolutely darling!  She has a 3 year old daughter that is full of spunk and her 5 month old baby was so good to travel and be lugged around CLT.  Pamela's husband Ryan who I went to High School with had dinner of BBQ when we got home.  It was delicious and we had Nicks banana pudding for dessert.  Yummy!  It was fun to sit and chat with Ryan and Pamela that evening.

Today my friend Sarah that I met in Jr. High and who lives in Virginia came to Pamela’s and we all had lunch on the Bay.  It was so fun to visit with her for several hours.  I talk to Sarah usually once a year on her birthday and the last time I saw her was 10 years ago.  This was such a treat and it was just like no time had passed at all. 

 And now Tenielle and I are flying to Boise for my Grandpa’s Youngs Funeral.  He sadly passed away on Wednesday.  We will definitely miss this amazing man.