We're back. What a wonderful incredible place Puerto Vallarta is. We had the best time ever. We are talking about going back in November. Anyone want to come with? 

In 24 hours this is where I'll be. I'm so excited!! I'll post pictures when we return!

Blogger's had some problems lately, so if you've tried to get into my blog and it was gone, it was blogger's fault.

I find myself stressing out about my trip. Will everything be ok at home? Did I pack everything I'm going to need? Did Hubster pack everything he needs? I need to cut this crap out and relax. Going on vacation is not suppose to stress you out.

I can't believe that I'm getting on a plane Wednesday morning and heading off to Mexico!!!!

In 5 days I'll be relaxing in Mexico. It's in the 80's during the day and in the sixties at night. How perfect is that?

This vacation is extremely important, because hubster is almost burnt out at work. He works 18 hour days, and it worries me. He is so driven and committed to making the project run smoothly. I just hope he doesn't insist on bringing his laptop to Puerto Vallarta! It could have a mysterious accident if it does come along.

Please give me strength. One of the owners of the place where I work has 6 kids. All under the age of 12. The youngest is 8 months. Most people that know me realize that I only like MY kids (this includes my niece and nephew). All last week, and all this week, I have had the PLEASURE to be surrounded by these creatures. If I wanted to be around children all.day.long I would be working in a freakin' day care!


And, it's pouring out. I mean POURING! I have to go to work, I mean paradise now.

Happy Birthday Avery!!!

Naming names

The other day I was in a silly mood and joking around about Jethro with Hubster. "I think that Jethro wants to be called 'Susan'," I said. Hubster said, "oh really? Hey Susan!" Jethro cocked his head. We called him Susan a few more times and he kept cocking his head. "I guess he does want to be called Susan," said Hubster. So yeah, sometimes we call Jethro 'Susan'.

You think that's why there's been no updates to his blog?

Any graphic designers or wannabe's out there? I need some help with a logo. I have a few ideas, but I'm not an artist and I don't know how to use the fancy software that's out there.
Anyone wanna help me?

:)

Recipe of the week

I actually made 2 new recipes this past week, but I'll save the other one for another time.
This recipe was a twist on a recipe by my fave, Rachael Ray. I took her stuffed chicken breast recipe and made it my own.

Stuffed & Wrapped Chicken Breasts

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
2 tablespoons extra-virgin olive oil
4 thick bacon strips
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Wrap breasts with a strip of bacon. Cook for 45 mins @ 375 or until bacon is crispy. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates.