Fiery Thai Chicken and Noodles

(Fiery Thai Chicken & Noodles)

This is an adaptation of a recipe my husband tore out of a golf magazine on a Negra Modelo ad. I have never really dappled in foods of this type so it was fun to make. It definitely has some heat to it! I blanched some fresh veggies for myself and tossed them with some of this sauce and noodles. YUM!

The recipe is actually for shrimp so you can give that a try too. It also suggests serving the chicken on a bed of shredded Napa Cabbage. Go forth and play with this dish!

Ingredients:

Breading

1/2 cup of flour

1/2 cup cornstarch

1/8 cup blackening seasoning (I left this out)

1 tablespoon jalapeno powder (I couldn't find this so I subbed in cayenne)

Thai Sauce

1 cup sweet Thai chili sauce

1/4 cup garlic chili sauce

1/3 tablespoon Sriracha sauce

Yuzu Dressing

1 egg white

5 oz vegetable oil

2 oz Yuzu juice ( or 50/50 lemon and lime juices)

Shrimp/Chicken

28 oz shrimp or 1lb chicken tenders, cut into pieces

2 oz buttermilk

vegetable oil for frying

Shredded Napa cabbage for garnish

Directions:

1. To prepare breading, mix flour, cornstarch, blackening seasoning and jalapeno powder in a bowl and set aside.

2. Make dressing by mixing egg yolk and yuzu juice in a blender on high speed. Slowly add oil until fully incorporated. Set dressing aside.

3. Prepare Thai sauce by combining its ingredients.

4. Toss shrimp/chicken in buttermilk. Drain off excess milk and add breading to coat shrimp. Shake off excess breading and fry approximately 2-3 minutes. Place on paper towels to drain off excess oil. Add fried shrimp/chicken to Thai sauce and toss to coat. 

5. Serve over rice, noodles or cabbage and drizzle with Yuzu dressing.

A Call To Arms

(source)

Do I have any crafty/esty/paper good mamas out there who can help me recreate a few paper decor items? I'm in the midst of planning Nathan's FIRST birthday and having trouble finding what I want to match the invites I ordered last week. 

If you think you'd be able to help, you can check out the invites HERE. I need cupcake toppers and favor tags. If you might be able to help, please let me know! I am of course, wanting to pay you for your services. And I plan on blogging the party details so you'd get a little fame out of the deal too ;)

Slow Cooker Sherry Beef & Noodles

Beef and noodles has always been one of my husband's favorite dishes. Beef? Good. Mushrooms? Gooood? Add in some sour cream and sherry and he's a happy boy.

Ingredients:

1 tablespoon vegetable oil

2 lbs stew beef, cut into 1 inch pieces

1/4 lb sliced fresh mushrooms

2 tablespoons chopped onion

2 gloves garlic, minced

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon dried marjoram

1 bay leaf

1 1/2 cups beef broth

1/3 cup dried sherry

1 cup sour cream

1/2 all purpose flour

1/4 cup water

Hot cooked egg noodles

Directions:

1. Heat oil in large skillet over medium heat then add beef and brown on all sides.

2. Combine beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour broth and sherry on top. Cover and cook on low for 8-10 hours or high 4-5 hours.

3. Combine sour cream, flour and water in a small bowl. Add 1 cup of cooking liquid from slow cooker to sour cream mixture and stir, mixing well. Add mixture back to slow cooker and cook uncovered on high another 30 minutes or until thick and bubbly.

4. Serve over noodles.

adapted from Rival Simple 1-2-3 Slow Cooker Recipes

Happy Birthday Jess!

I just wanted to take a minute to say
Happy (early) Birthday to

Jess @ IROCKSOWHAT.

I hope you have a super awesome day mama!

Tomorrow is her Birthday so jump on over to her blog and start sending her some love!

Homemade Snickers Bars

Homemade Snickers Bars

I randomly saw this on My Little Gems and added it to the following weeks menu.  I made them for football munchies and now I think I'll have to make them for every game The Buckeyes play this year because they won!

These are really easy to make. I omitted the peanuts in this so that Jack could nibble on them. They were so good!  Next time around, Ill add them just for kicks.

Ingredients:

1 bag milk chocolate chips

1 bag butterscotch chips

1 14oz bag caramels

1 cup sugar

1 7oz jar marshmallow cream

1/4 cup butter or margarine

1/4 cup evaporated milk

1 cup peanut butter, divided

1/4 cup heavy whipping cream

1 tsp vanilla

1 1/2 cups salted peanuts

Directions:

1st LAYER

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

• Melt together the first layer ingredients in the microwave stirring every 30 seconds until melted. Spread in lightly greased 9 by 13 inch glass pan. Put in fridge to cool.

FILLING

1/4 cup butter or margarine

1 cup sugar

1/4 cup evaporated milk

1 & 1/2 cups marshmallow cream

1/4 cup creamy peanut butter

1 tsp. vanilla

1 & 1/2 cup salted peanuts, chopped (I omitted this)

• Melt butter in sauce pan on medium high heat, add sugar and milk and bring to a boil. Stir for 5 minutes. Mixture will start to follow your spoon before you add the other ingredients. If it is grainy looking (mine was not) you can use your beater to blend it and smooth it out. Remove from stove and stir in marshmallow cream, peanut butter and vanilla and peanuts. Mix until smooth. Spread over the first layer.

CARAMEL LAYER

1 14oz. bag of Kraft caramels

1/4 cup whipping cream (you can use 1/8 -1/4 cup milk, but it won't be as thick)

• Unwrap and melt the caramels w/ the cream in the microwave stirring every 30 seconds until melted. Pour over filling layer.

ICING/TOP LAYER

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

• Melt together in microwave stirring every 30 seconds. Spread evenly on top.

Store in the fridge until cooled. Cut into bars.

(Jack was happy to have a job unwrapping caramels, and Nathan is just happy.)

I'm Linking To These Rockin' Parties

Concours d'Cuisine at Big K, little a

YES!!!!!!!!!!!!!!!!!!!!!

I just called my local Kroger to ask if they had gotten pumpkin in yet and they FINALLY said yes!!!!!
I'm dressing the kids and heading out the door as we speak.

        

Im grabbing a few cans to stock up. In the coming weeks I will be posting recipes for:

Pumpkin Fudge

Pumpkin Butter

Pumpkin Spice Cookies

Whew! Sorry. Is my nerd showing? HAHA

Friday Links =)

Chicken Enchiladas, Veggie & Slow Cooker Variations

These are crazy good and crazy filling! I'm adding a couple of variations at the end for my Veggiesaurus friends and people who don't have all day to spend in the kitchen. These are pretty time consuming but totally worth it!

I also tossed in my recipe for Spanish Rice at the end.

(His & Hers Enchiladas ready for the oven.

Chicken on the Left, Veggie on the right)

Ingredients:

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided (I buy the blocks and shred it myself. I swear it tastes better!)
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives (optional)

Directions:


1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

2.Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
 

(Chicken. I took this after it chilled so it would set up for the photo.)

 


Variations:
For Vegetarians (Ovo-Lactos): Just sub the Cream of Chicken Soup for Creamed Corn, and instead of chicken, sub in Rice and Black Beans. Rinse and drain the beans, and cook them on low-low, and follow the directions for seasoning and simmering the chicken. Once they are finished, toss in about 2 cups of cooked rice, mix and fill enchiladas as you would with chicken.

(Veggie)

 
For the Slow Cooker: Put the chicken in a slow cooker with the taco seasoning, garlic powder, onion powder, chili powder, chopped onion and add just a little water in the morning on low. The chicken is easily shredded by late afternoon. Shred the chicken, place back in the crock pot and add half the green onions and the lime juice. Cover and simmer 15-20 minutes. Prepare soup and sour cream mixture on stove, and add to crock and stir well, cover and simmer another 20 minutes. Then just assemble the enchiladas and bake.
 
 
Serving Suggestions:
These have some heat to them so I usually serve them with shredded lettuce and sour cream on the side to cool the palate. Bill is also a huge fan of Spanish Rice which you can get from Rice A Roni for a buck, of if you're feeling froggy, use this recipe.
 
 
Spanish Rice
1 can diced tomatoes
1 1/2 cup chicken broth
1 1/4 cups rice
1 Tbl butter
2 tsp chili powder
3/4 tsp oregano
1/2 tsp salt
1 tsp cumin
 
1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).


2. Bring to a boil; reduce heat to low.

3. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).

 
That's it! Enjoy =)

 

Get In My Belly

(source)

How does a junk food junkie and kitchen obsessed wife and mother of 2 young kids diet?

I don't know either. So I'm pretty open to suggestions.

After my first baby, I tried a few things and wasn't serious about the weight loss until I saw pics of myself at his first birthday. It wasn't pretty. So with the help of my mother, I went on Nutrisystem for 4 months and lost about 40lbs. It was AMAZING and I felt great. It was the only prepared food plan that offered a system for Vegetarians. However, it wasn't cheap and I want to find another way to do it this time.

As I approach the 1st birthday of my youngest, I'm feeling pretty dumpy again. In addition to that, I've been having some pretty frequent PVC's (Premature Ventricular Contractions). I used to get them once, maybe twice a year and they have been coming several times a week now for the past month or 2.

Anyone have any healthy cooking website suggestions for me? Or any other wisdom?

He walks

Nathan has figured out how to get those feet moving.

This is from yesterday morning which is why the boys are both still in sleep shirts. He is 10 months old now and learning at a much fast pace than Jackson did. I think it's becuase he wants to keep up!

The first steps he actually took were towards his big brother.

It melted my heart.

I hope they always stay that close.

Slow Cooker Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew

I removed some of the juices for the photo to show you all the elements of this fall dish. I was unsure if my husband would like this but it was a hit. He's a huge fan of sweet potatoes.

Ingredients:

3-4 boneless, skinless chicken breasts, cut into bite sized pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2 slices
1 (28oz) can stewed tomatoes
1 tsp salt
1 tsp paprika
1 tsp celery seeds
1/2 tsp black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup chicken broth (more if you prefer it "soupier")
1/4 cup fresh basil, chopped

Directions:
1. Combine all ingredients, except for basil in slow cooker.

2. Cover and cook on low 6-8 hr or high 4-5 hrs

3. Top with basil before serving.
(via Rival Slow Cooker Cookbook)

Note: Bill loves cheese on everything. We decided that a smoky provolone would be good with the sweet spices in this. Try it if you so desire =)

I'm Linking to these Parties =)

 

Peektures

I realized I never posted any pictures from the wedding a couple weeks ago. So, while my babies are still snoozing and fighting fevers, Ill toss a few up for you. I know these aren't super old for Flashback Friday but I haven't the energy to dig for something cooler.

Yes, I dressed them alike. Yes my husband made fun of me for it.

Me and my little dudes

My Jack, the ring bearer, dancing all night long with his flower girl

My husband and I with the kids and my cousin David,

the groom (in the middle)

And these are some photos from our trip to the park last weekend.

I love this shot!

My little Monkey

My Mister and our Big Little Man

Vegetable Strata

I adapted this a bit for my own tastes. A strata is typically more "Eggy" than not, however, I cut the eggs in half when I made it. I was afraid if I didn't it would give me the willies and I wouldn't be able to enjoy it. I'm a nerdy vegetarian.

Ingredients:

2-3 zucchini

2-3 yellow squash

1/2 medium onion, sliced

1 diced tomato

4 eggs (or 2 if you don't want it too eggy)

2 cups shredded cheddar cheese

2 sliced of bread, cut into 1 inch cubes

2 tablespoons vegetable oil

1/2 tsp salt

1/4 tsp red pepper flakes

Directions:

1. Preheat oven to 350 degrees and grease a medium baking dish. In a skillet, heat oil over medium heat and saute squash, zuchinni and onion until tender-crisp.

2. Beat eggs in a medium bowl with a fork. Add vegetables, cheddar cheese, bread, tomato, salt and pepper flakes to beaten eggs. Stir well.

3. Pour vegetable mixture into baking dish. Bake until set, which should be about 30 minutes.

Just me and my PPD

It's baaaaaaaaack, and rearing it's ugly head.

After I finally came to terms with the fact that what I am feeling isn't a case of PMS that has totally overstayed her welcome, I'm trying to push my way through the Post Partum Depression cloud once again. I don't know why I assumed that once it was "gone" I'd be good to go. Luckily, this time I am armed with all the resources, advice, and wisdom from before and hopefully I can keep myself in check. I'd very much like to feel like I can breathe again, without that fire in my chest.

So, if I'm being a bad friend and not commenting on your posts or answering your comments as well as I used to, please forgive me. I've been trying to restructure my daily life a bit to reduce the feelings of anxiety, hopelessness and panic.

I've been allowing myself a few hours a week out of the house, ALONE to piddle around and enjoy myself as company. I think may favorite things to do are thrifing, and walking the craft store.

I finally completed my first actual project with my sewing machine. Check it out! Trick or treat bags for the boys!

That's it for today. Love to all of my readers. Your constant support means the world to me ♥

7-UP Cake

so. so. so. so GOOD!

I have a small addiction to SouthernPlate.com right now. Everything Christy comes up with is like, right up my alley. Good southern food, cooked the way your mama did. Not MY mama of course, because we aren't southern. But SOMEONE'S mama cooked like this.

(I did learn a few things in our 3 years in NC however. I make the sweetest tea in Ohio. I'm sure of it.)

Anyway. On to the cake! Jackson helped with this one. See?

Scroll Down to see what he's cooking up in HIS bowl. Yummy!

Jeanne Robertson’s 7-Up Pound Cake

Ingredients:
Cake
1 cup butter or margarine
1⁄2 cup shortening
3 cups sugar
1-1⁄2 teaspoons lemon extract
1-1⁄2 teaspoons vanilla extract
5 eggs
3 cups all-purpose flour
7 fluid ounces 7-Up
Glaze
1-1/2 cups confectioner’s sugar
2 tablespoons milk
1/4 tsp lemon extract

Directions:
Preheat oven to 300. In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed. Add in lemon extract and vanilla flavoring. Add in all of the eggs and beat again until blended in. Add in all of your flour and then seven up. Mix until smooth and creamy. Pour into greased and floured tube pan (Jeanne just uses Baker’s Joy to spray on her pan to make this easier).
Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Jeanne says to let it sit for thirty minutes before turning out. you really should. I rushed it and mine stuck a bit at the top. AND i broke a plate turning it out.




Jackson learned about shortening and the importance of scraping down the bowl while we were working on this. Then he made his own "cake", complete with egg shells, 7-Up, sprinkles, and popcorn seasoning. Check it out!

That blurry thing is his hand furiously shaking popcorn seasoning.

I politely declined his offer to be his taste tester. And then told him daddy would be happy to ;)

Linking to

  

Flashback Friday

This is me in all my permed hair, brace-face glory at about 11 or 12 years old. I'm about to go for a ride with my dad in his Cessna 140. (Please enlarge the photo for total awesomeness)

Our whole family took turns that day going for rides. (It's only a 2 seater.) I'll always remember the feeling in my belly when he would dip and dive us.... Like the best roller coaster on the planet.

It wasn't long after this that he died so these are the memories I'll always cherish.



I'm participating in Flashback Friday with Christopher and Tia. You should too =)

Killer Burgers

Killer Burgers with Roasted Tomatoes, Caramelized Balsamic Onions & Smoky Chipotle Ketchup

I have been stalking these amazing burgers from Chef David Lawrence for nearly a year now. They have been resting in my favorites "to make" folder, being looked over and over and over. For some reason I had been letting the fact that we don't have an actual outdoor GRILL stop me. I finally bucked up, pulled out the indoor grill and set to work on these last night. 

(The photo above is actually my burger, which has a veggie-burger patty on it. Bill hates avocado and I wanted a pic with ALL the fixins on it.)

These were AMAZING!! The chipotle ketchup is out of this world. I bought a can of the peppers already in adobo sauce to make the ketchup. Mine came out super spicy (just how we like it,) because I tossed the can, seeds and all, with the ketchup and seasonings into the food processor.

Bill said the flavor of the beef was excellent. He and Jack both scarfed theirs down in record time.

Do yourself a favor and make these this weekend! Or on a Wednesday like I did =)


Ingredients:
Serves 6
For The Burgers
2 1/4 pounds ground brisket (I used regular ole' beef)
2 egg yolks
2 tablespoons steak sauce (recommended: A1 Brand)
1 1/2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
3 tablespoons cold, unsalted butter

For The Onions
1 pound red onions, cut crosswise into 1/4-inch rings
2 to 3 tablespoons extra virgin olive oil
Freshly cracked black pepper, to taste
Kosher salt, to taste
2 tablespoons aged balsamic vinegar

For The Ketchup
1 cup ketchup
1 to 2 teaspoons canned chipotle peppers, seeded and diced, or to taste
1 to 2 tablespoons adobo sauce from can, or to taste
2 teaspoons aged balsamic vinegar
Kosher salt & freshly cracked black pepper, to taste

For The Tomatoes
6 Roma tomatoes
Olive oil for drizzling
Kosher salt & freshly cracked black pepper, to taste

All The Fixin's
6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
6 thick slices sharp cheddar cheese
2 cups baby arugula leaves
1 ripe avocado, peeled and sliced


Directions:
1. Preheat the oven to 400 degrees.
2. To caramelize the onions, heat oil over low heat in a large skillet. Add the onions and cook, stirring frequently, for 20 minutes or until soft and deep golden brown. Don’t rush this part. It really does take about 20 minutes to develop the sugars and caramelize the onions. Trust me, your patience will be rewarded. They key to success is low and slow. Season with salt and pepper and add the balsamic vinegar during the last couple of minutes to deglaze the pan. Can be made 3 days ahead. Cover; chill.


3. To Make Tomatoes: Slice the tomatoes in half lengthwise and remove the seeds. Spread tomato halves on a sheet pan and drizzle with olive oil. Season generously with salt and pepper and toss together to ensure everything is coated evenly. Roast for 45 minutes, cut side up, without turning, until the tomatoes are concentrated and caramelized. Can be made 3 days ahead. Cover; chill.

4. To make the ketchup, Stir together the ketchup, chipotle peppers and adobo sauce in a small bowl. Whisk in the vinegar and season with salt and pepper. Can be made 3 days ahead. Cover; chill.

5. To make the burgers, whisk together the egg yolks, steak sauce and salt and pepper in a large bowl. Add the ground brisket and put a touch of olive oil on clean hands to keep meat from sticking and to prevent over mixing. Carefully work the meat with your fingertips until just combined. It’s important not to overwork the meat, doing so results in a tough burger. To form patties, shape a loose ball in your hand and press half a tablespoon of the cold butter into the center of the meat. Lightly form each hamburger with the balls of your hands making sure the butter is entirely encased, but don’t pack the meat. The more you pack, the denser the burger will be and it will leave more potential for shrinkage. The burgers should be half an inch thick. Season both sides of the burgers with salt and pepper.

Heat an outdoor grill or indoor grill pan to medium-high. Grill the burgers for 5 to 7 minutes on each side to desired doneness. Remove to a plate, add cheese and cover with aluminum foil. Allow the burgers to rest for 5 minutes and serve immediately on buns with desired fixin’s.

White Trash Casserole

Admit it. Sometimes you get sick of fancy, healthy, trendy food.  This is white-trash dining at it's finest; it includes Velveeta AND tater tots.

For the life of me, I cannot remember where I got this recipe. It's written on a napkin and Ive been making it for a few years. It's best eaten on TV trays with a 2 liter of Mt.Dew to drink. Little Debbie's for dessert ;)

Ingredients:

1 lb. ground beef

1 onion, chopped
1 can condensed cream of mushroom soup
1 can corn, drained
Small brick of Velveeta, cut into cubes
Tater Tots

Directions:

1. Preheat oven to 350 degrees. Brown beef and onion together then drain.

2. Spread beef mixture in bottom of a casserole dish. Layer soup, corn, Velveeta, and tater tots.

3. Bake for 45 minutes to an hour, until tater tots are golden brown.


I'm Linking to These Rockin Parties
Concours d'Cuisine at Big K, little a

Capellini Pomodoro

Did you know that the Olive Garden is sharing recipes on their website now? Love it! Their Capellini Pomodoro is my favorite so I was more than happy to make this at home and give it a whirl. It was perfect! The only thing missing were their sinful bread sticks :(

Ingredients:

14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Directions:
1.Cook capellini pasta according to package directions.

2.Mix diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.

3.Drain pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.

4.Serve immediately.

Flashback Friday

Since I'm out of town doing wedding things, I decided to choose a wedding pic of my own for "Flashback Friday." I wont be here to link it to Christopher and Tia's Party but I still decided to have this post tomorrow for you guys to enjoy.

OK. So its not TECHNICALLY a wedding pic because this was from my Trash The Dress photo shoot the morning after. But I still love it. It was February 16th and the water was coooooold. I rolled around in it for a while, soaking my dress and once I started losing feeling in my bum, I cried "uncle".

Vacation! Sorta.

Hey guys and dolls!.

Just a quick note to tell you that I will be leaving tomorrow morning for a wedding in Virginia until Tuesday. I've been slacking on the blog stuff this week in preparation for the 8hr trip with a baby and a newly potty trained preschooler. My allergies have been brutal and I'm still in a bit of a mental funk, so I'm working at a snails pace.


You won't be hearing from me for a few days! Ill try my best to catch up when I get home. I hope you all have a fabulous holiday weekend.