Confession y’all. I have gotten wayyy too many sunburns in my life. I even have a sweet farmers tan going on in this picture (the result of a long day of yard work in Texas in November – who thinks of sunblock in November?!). As a kid, my mom didn’t really believe in sunblock – I grew up in a time when lathering yourself with baby oil was actually cool! We lived on solarcaine spray (does that stuff still exist?). It provided some relief but didn’t actually prevent the burn from happening. Now that it’s 2016 and I’m adulting (most days), I’m a lot smarter about sun protection. And since summer is unofficially in full swing, it’s time to talk about preventing sunburns. Ideally, you never have a sunburn, since you’re so with it with sun protection like me. You’re covered up, using SPF and only going out in the mornings and evenings, right? Mmmm hmmmm….
The fried egg is all the rage now. Is there anything that you can’t put a fried egg on? I’ve seen it show up on burgers, rice bowls, avocado toast, breakfast hashes, tacos, stir frys and on and on the list goes. I see the soft boiled egg slowly creeping on the fried egg yumminess….maybe in 2017 we’ll all be like, fried eggs were sooo 2016. Who knows. That’s been known to happen before. Remember those days when eggs were considered unhealthy!? HA! Or when sweet n low was considered a good alternative to sugar? Double HA!
There’s something about pasta in a creamy sauce that is so.darn.yummy, amIriiight?? This came together quickly and tastes like a restaurant quality meal. I have this tendency to overcook shrimp – don’t fall into that trap. It takes, maybe, 2 minutes per side. As soon as that shrimp starts turning pink – flip it. Overcooked shrimp is never a good thing.
Last summer, I had a lot of zucchini in my garden. Like, A LOT! I made zucchini bread, zucchini noodles, grilled zucchini, etc. I still had more and absolutely hated the thought of it going to waste. So I shredded what was left, and put it in ziploc baggies in the freezer. I wasn’t sure what I would do with it, but at least I didn’t have to throw it out! Fast forward to my little babe, who loves to eat anything she can feed herself. So when my sister suggested zucchini tots I was sold! I got to use up all of the frozen shredded zucchini and make a healthy lunch for my little girl.
Normally people address these groups separately – those that have lost their moms, those that have lost children or those that suffer from miscarriages or infertility. But on this one day, we are all part of one ugly club that we never wanted to be a part of. A club that we never imagined being in, when we pictured our lives. A club that somehow encompasses both love and hate in one day; love for the lives we have and the children we adore, but hate for the loss we feel. A club that we can’t get out of, no matter how much time passes – we are members for life.
With Cinco de Mayo coming up, we’re all going to want to eat Mexican food, right? I know I will! I’ve always liked Mexican food, but since moving to South Texas 6 years ago, I have a newfound love for it. We have a lot of Mexican restaurants, and man are they good! One of my favorite places makes a really good chicken tortilla soup. I used to order it every time, but…(in case you’re starting to see a trend here) I like when I can duplicate something I loved at a restaurant! So, after much trial and error, here is my version of chicken tortilla soup. It’s so good that I don’t even order it out anymore – I mean would you look at this cheesy, flavorful goodness?? You know you want to make it!