Thursday, July 18, 2013
Wednesday, July 17, 2013
This is my happy.
When you pair the Fourth with my love of being at the lake, I'm as holiday happy as can be.
I had a blast with Hank and Bentley, my parents, our friends Kathleen and Brad and the whole lake family. We did lots of traditional lake things like boating, tubing and floating.
We jumped (and some flipped) off the boathouse by day and chatted on the dock by night.
We road golf carts and gators. Bentley went swimming in his life jacket, and we ran through sprinklers. We made dips, and I was sure to break out my new spirit dishes.
We concocted jello shots, pink panty pulldown punch and skinny margaritas. Cheers!
The best part? We celebrated July 4 on Thursday for the holiday, and with the rain, the neighborhood parade got moved to Saturday. So two Fourths!? Shut the front door.
On the Fourth on the Sixth, we crafted our parade float.
This year we decided on an aquarium. We blasted The Little Mermaid's, Under the Sea, and we threw candy but when the kids picked it up, we launched water balloons. Yep, I'm 12.
And I had the time of my life. Happy Fish of July!
Happy Cooking
I've been working on cooking more creatively and all that. Here are some menus:


2 cups diced pineapple
1 (14-ounce) can black beans, rinsed and drained
1 cup frozen sweet kernel corn, thawed
1 cup diced red bell pepper (about 1 medium)
1/4 cup finely chopped fresh cilantro
3/4 cup diced red onion (about 1 small)
1 tablespoon minced seeded serrano pepper
1 tablespoon minced seeded jalapeno pepper
1/4 cup sherry vinegar
3 tablespoons extra virgin olive poil
2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine first eight ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Drizzle vinegar mixture over pineapple mixture; toss well. Cover and chill. Happy Cooking!

This is a good one: Black Bean-Pineapple Salad
2 cups diced pineapple
1 (14-ounce) can black beans, rinsed and drained
1 cup frozen sweet kernel corn, thawed
1 cup diced red bell pepper (about 1 medium)
1/4 cup finely chopped fresh cilantro
3/4 cup diced red onion (about 1 small)
1 tablespoon minced seeded serrano pepper
1 tablespoon minced seeded jalapeno pepper
1/4 cup sherry vinegar
3 tablespoons extra virgin olive poil
2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine first eight ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Drizzle vinegar mixture over pineapple mixture; toss well. Cover and chill. Happy Cooking!
Tuesday, July 16, 2013
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