This is a really neat video and really puts into perspective the life of the early saints.
Sunday, July 11, 2010
Friday, July 9, 2010
Holiday Weekend
Happy INDEPENDENCE Day!
Oh, and the pictures are super out of order...I don't understand how to put them on in the right way :(
The beautiful rocks and water
George climbing behind the waterfall
Aqua socks courtesy of Walmart!
George getting up to the waterfall to jump!
Waterfall
It's hard to tell but there was this whirlpool thing on the left. The water was too strong to get in it but we heard that when there is more water you and jump into it and swim out the bottom into the river. The water was so clear you could see in the river the swirling water from the whirlpool!
Thursday, July 1, 2010
Highly Recommended
Salad. I don't like lettuce so for me its gotta be a really really yummy salad or its got to have spinach. I was looking for good salad recipes the other day and found a WINNER! So here it is:
Courtesy of Rachael Ray
Buffalo Chicken Salad
2 hearts of romaine lettuce (I used half lettuce half spinach)
1 cup of shredded carrots
2 ribs of celery with greens chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles (I think the low fat ones don't taste very good, so go for the gold!)
1 package chicken tenders cut into bite size (about 1 lb. or less)
1 TBS vegetable oil (enough to cover your pan to cook the chicken)
2 TBS butter
Salt & Pepper for more seasoning
1/4 cup hot sauce (I like more!)
Preheat a skillet over medium-high heat and add oil and butter and chicken.
Sear chicken for 2-3 minutes (I do this until all the pieces are white)
Then add the hot sauce, reduce heat and cook about 7 more minutes.
For the hot sauce I use a sorta home made sauce that my grandpa uses to make hot wings.
It makes about a full cup, and I use maybe 1/2 of it on the chicken.
Hot Sauce:
Melt 1 cube of butter in a cup
Add 1 TBS of vinegar
Add 1 TBS Lawry's seasoning salt
Add 1/2 TBS Tabasco
And then taste it and add more of what you want to your taste
So after the chicken is done cooking I put it on a paper towel over a plate so it can soak up some of the oil. Then combine all the vegetables, dressing and chicken and ENJOY!
I've made this like 3 times in the past couple of weeks. George can't get enough of it!
I'm no calorie counter or anything but I think this salad isn't too bad.
Courtesy of Rachael Ray
Buffalo Chicken Salad
2 hearts of romaine lettuce (I used half lettuce half spinach)
1 cup of shredded carrots
2 ribs of celery with greens chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles (I think the low fat ones don't taste very good, so go for the gold!)
1 package chicken tenders cut into bite size (about 1 lb. or less)
1 TBS vegetable oil (enough to cover your pan to cook the chicken)
2 TBS butter
Salt & Pepper for more seasoning
1/4 cup hot sauce (I like more!)
Preheat a skillet over medium-high heat and add oil and butter and chicken.
Sear chicken for 2-3 minutes (I do this until all the pieces are white)
Then add the hot sauce, reduce heat and cook about 7 more minutes.
For the hot sauce I use a sorta home made sauce that my grandpa uses to make hot wings.
It makes about a full cup, and I use maybe 1/2 of it on the chicken.
Hot Sauce:
Melt 1 cube of butter in a cup
Add 1 TBS of vinegar
Add 1 TBS Lawry's seasoning salt
Add 1/2 TBS Tabasco
And then taste it and add more of what you want to your taste
So after the chicken is done cooking I put it on a paper towel over a plate so it can soak up some of the oil. Then combine all the vegetables, dressing and chicken and ENJOY!
I've made this like 3 times in the past couple of weeks. George can't get enough of it!
I'm no calorie counter or anything but I think this salad isn't too bad.
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