7 years, 3 months and 8 days

The title bears the length of time that’s passed since my last post here. Wow. Where have I been all this time? Facebook and Hay Day mostly. And everywhere in between! Full time RV’ing has taken us back and forth across the United States 3 times! We’ve been to every state and most state capitals. We have seen amazing sights, visited iconic landmarks, and visited with scattered family and friends, old and new!

I joined Facebook in 2009 tho didn’t become active on it until we moved out of the house into our RV in May of 2013. We stayed on our property for a year while Audrey completed her Senior year in HS, renting out our home and officially started our nomadic lifestyle after she graduated in 2014 and started her new adventures in schooling and living in AZ. 5 years later, in April of 2018, we traded in our 13-year old Class C, 36’ Jayco Seneca for what we’re in now. A 2018 36’ Coachmen Mirada. 

We’re not rich by any means. We have our SS with rental income and we know how to budget! Life is good and all my thanks go to God for His blessings on our lives.

Southwestern Chicken Salad in Avocado Bowls

Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook

Prep Time 15 mins / Serves 4

Shopping List
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados

1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.

2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.

3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.

Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!

Tootsie Pop Turkey

Imitation leaf
Brown Tootsie Pop
"Kissy candy" (Hershey's Kiss)
two black beads for the eyes
orange felt triangle for the beak
red felt for "whatever that gobbly thing is."

All glued together. 


Taken from:
Tippy Toes & Tantrums

Roasted Garlic Kabocha

Roasted Garlic Kabocha

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

The easiest and most delicious way to roast kabocha!

Author: Christine Skari

Serves: 6

Ingredients

• 1 medium kabocha pumpkin
• 3 cloves garlic, diced
• 2 tbsp olive oil
• salt and pepper

Instructions

1. Preheat the oven to 400 degrees.
2. Flex your biceps and prepare for a workout. Grab a sturdy knife and cut the kabocha in two, removing the seeds and pulp from the center.
3. Cut the pumpkin into one inch slices. Drizzle with olive oil and mix in the diced garlic and salt and pepper.
4. Put the slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through the cooking time until the middle is tender and the outside is slightly crispy.

Notes

There’s no need to peel the pumpkin, the skin softens right up and is absolutely delicious!
*nutrition calculated with a 3.5 lb kabocha squash

Nutrition Information

Serving size: ⅙th recipe Calories: 148 Fat: 4.5g Saturated fat: 0.6g Carbohydrates: 19gSugar: 8g Fiber: 2.7g Protein: 2.7g Cholesterol: 0mg

Shortbread Cookies

2 cups butter 

1 cup sugar

2 tsp vanilla (feel free to use REAL vanilla if you'd like ... lol)

4 cups flour

Mix butter and sugar until creamy. Add vanilla. Slowly add flour. 

Put through cookie press. Bake at 350 for 10-12 minutes.