The Move: A Video Diary

 

Disneyland

Right now, I am suffering from severe Disneyland withdrawals. I mean my most recent trip was four months ago! I think I'm due for another trip!

If my husband read this he would roll his eyes at me. He is not quite as in love with the D-land as I am. He insists we don't need to go again for another year. Pish posh, I say. Eventually I will convert him!

 

 

 

Don't tell me these pictures don't make you long for the happiest place on earth, too!

 

 

Let's Pack Up the House

I had to put in my two weeks notice today at work, which was mildly depressing to me. I have quite enjoyed my job as a Broulim's Checker. However, the next three weeks are full of all sorts of new beginnings for the hubby and I, which I am excited about.

It's official! After three stress filled days of apartment searching (which is my absolute least favorite thing in the world. It causes me severe orneriness), we finally found a charming little basement apartment in Cedar Hills, UT to live in for relatively cheap; and it also has really cute robin's egg blue colored cabinets. Bonus.

Also, another bonus is that I landed a job at a nursing home as a therapist's aid! Cool deal, full time and everything. Thing's are all falling into place. I like it when that happens.

Nathan and I will both be going to school, and working full time so our lives are going to be rather hectic for the next little while, but you know what they say.

It is what it is.

That is our family motto, by the way.

In other news, Easter was fun.

 

The Easter Bunny brought Nathan a Duck Dynasty shirt. Score.

 

We dyed eggs.

 

A made weird smiles at the camera.

 

 

Confessions of a Grocery Store Checker

 

Written at 10:30 pm in Checkstand #1, Broulim's Grocery Store

 

 

Tired legs, tired feet

working hard and feeling beat

 

beep, beep, beep,

goes the musical tone

how many minutes till I get to go home?

 

this customer kinda smells like a beer

guess that's better than the one who hadn't bathed in a year

 

scanning every item through,

bananas, chips, then a mountain dew

 

debit, credit, would you like cash back?

a million times I've had to ask that

 

lady with a thousand dollar grocery bill

now I got lots 'a money up in my till

 

yeah.

 

 

Pinterest Attempt #48587549

Chicken pot pie, a comfort food. Flaky browned crust filled with warm veggies and shredded chicken smothered in gravy. I grew up quite in love with this particular dish. I would eat the 89 cent microwaveable versions with a tin container almost every day of my pre high school graduation existence. Cheap? Yes. But very delicious.

I recently had a few extra hours of free time and so decided to take on yet another recipe I had pinned on Pinterest, this time it was pot pie. Semi-Homemade style.

 

Here's Nathan, thoroughly enjoying the deliciousness of my cooking.

 

 

 

He insisted we take a picture of me also enjoying the pot pie.

 

 

 

Anyway, here's the recipe folks.

 

 

SEMI-HOMEMADE CHICKEN POT PIE

 

 



- 2 1/2 cups shredded chicken breast
-1 package 2 pie crusts
-1/3 cup butter
-1/3 cup chopped onion
-1/3 cup sliced mushroom
-2 cups frozen mixed veggies
-1/3 cup flour
-1/2 tsp salt
-1/4 tsp pepper
-1 1/2 cup chicken broth
-2/3 cup milk

Prepare your bottom pie crust as directed on package. On stove top, heat butter and onion until tender. Stir in flour, salt and pepper. Gradually stir in chicken broth and milk. Stir constantly until thickened. Add in chicken and veggies. Remove from heat and spoon mixture into bottom crust. Cut slits into your top crust and lay on top of your pot pie. Cook at 425 degrees for 30-40 minutes and enjoy!

85 Degrees

Recently I had the privilege to spend a glorious four days on vacation.

va·ca·tion  /vāˈkāSHən/

Noun An extended period of recreation, esp. one spent away from home or in traveling. Nathan and I flew south of our cold, wintry, eastern Idaho home and landed in St. George, UT.   As you can tell from our squinty eyes and lack of clothing it was warm and sunny. We swam, drank cold beverages and worked on our tans (obviously we both need a little bit of help in that department).   However the main reason we were in the southernous regions of Utah was because we ran the Spectrum 10K, a lovely 6.2 mile run through Snow Canyon.     Here's the whole running crew, my mama, my aunt and uncle, me and the man I'm married to.   Despite our extremely sore leg muscles which cursed us to walking around like lame animals for 3 days, the race was fun and rewarding after our three month training program. Nathan came in at under an hour and I crossed the finish at 1:07:30. Not too shabby I say.   

Delicious Drumsticks of the Asian Variety

As of late pinterest and I have been the best of friends, it is my go-to for all things delicious. Tonight I decided to attempt these asian-roasted chicken drumsticks.

 

Here is pinterest's version.

 

 

My version.

 

Although I recognize that my roasted chicken drumsticks don't look quite as appetizing as the profesh version posted on pinterest, it did happen to taste as well as I imagined it would. Everything looks better under a professional lens anyway.

 

 

Also I experimented with terragon. Nathan made the comment that it tastes like licorice. I concurred. I wouldn't reccommend it with this recipe though, I wasn't really a fan. 

 

 

ASIAN STYLE CHICKEN DRUMSTICKS

• olive oil, to drizzle
• 10 chicken drumsticks
• sea salt
• black pepper
• 90ml (6 tbsp) honey
• 45ml (3 tbsp) fish sauce
• 22.5ml (1½ tbsp) light soy sauce
• juice of 1½ lemons
• 45ml (3 tbsp) rice wine vinegar
• 22.5ml (1½ tbsp) sesame oil

1. Preheat the oven to 285°F
2. Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil, cover with foil and bake in the oven for 40 minutes.
3. Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined.
4. Take the chicken out of the oven and increase the temperature to 350°F
5. Pour over the glaze and coat each drumstick.
6. Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
7. Let the chicken rest for a few minutes before serving.