Three Things



First: For Cuteness' Sake




Second: Here is something delicious I threw together last Monday that rivals Cafe Rio in deliciousness. It's a yummy salad made with leftover beef chuck roast from Sunday Dinner. Here's how I made it:
-Monday morning, put the leftover roast in a small crock pot with a few TBs of water & a half cup of Kirkland Organic Salsa (and if you like it, a cube of Knorr cilantro flavoring) and heat it on low all day.
-Chop some fresh greens, green onions, cilantro, & tomatoes; shred carrots and cucumbers and toss them together with a squueze of lime juice.
-Assemble the salsa by putting a layer of On The Border brand Cantina Thins tortilla chips on your plate and smashing them into small pieces; add salad, top with shredded beef from crock pot, 1/4 cup of Costco Mango-Peach Salsa, and a few more tortilla chip crumbs.
The photo was blurry, but it was delicious. I do this with pork roasts, too, and it makes great salad, tacos, burritos or even taquitos (if you wanna live dangerously and deep fry them ;)).




This is a teacher gift I made for James' awesome Kindergarten teacher, Mrs. Mogen. The tag says "Enoy the Sun!" and "Sunny Summer" with a note from James on the back. I'm kind of into practical, non-edible gifties these days (I hope the recipients are, too).