Something to write in my "cute diary"

Today my little Annabelle (3) had to go to the bathroom after her nap, so as I met her in the hallway she said, "I have to go potty, so I went as fast as my little legs could go".
SO CUTE!

(the above picture was taken a few weeks ago, I just thought you might want to put a face (an oh so cute face) with a name.

One thing I learned this weekend

When pudding freezes it isn't that great. The milk in the pudding freezes into hard slivers and doesn't cut well. When you bite into a piece of frozen pudding, it isn't smooth and creamy and dreamy, it is more like chewing a melting porcupine.
The next time I want to make a frozen pie, I will use ice cream, or just follow a recipe like most normal people do.

Kid Kabobs

So maybe the title is a little misleading.
No they aren't made out of kids, they are made FOR kids!

I wanted to make a fun lunch for the kids for their first day of summer break, and these things just kind of evolved. You can use whatever you want. I used chunks of PB & J's, cantaloupe, honey dew melon, cheese, apple and pretzel rings. The kids loved them.

Enjoy!

Sticky Lemon Chicken

Only the best chicken you will ever eat!

Don't believe me? Just try it. I dare you.

I got this recipe out of our local newspaper a few years ago, and it is amazing! It is SO flavorful and juicy. I must admit, I'm guilty of gluttony every time I make it.
It takes a little bit of prep time but is very, very worth it.


8-10 dark pieces of chicken meat (please don't use the neck or any other part of the chicken that isn't normally consumed in the US.)
1/2 tsp sea salt
freshly ground pepper
3 tablespoons olive oil
1 head of garlic, halved horizontally
2-3 sprigs thyme (or 1 TBS. dried thyme, if you don't buy fresh herbs)
1/4 cup sherry vinegar (I could not find this at the store so I bought cooking sherry)
1/4 cup plus 2 TBS. honey
1/4 cup dark soy sauce
1 lemon finely sliced
3/4 cup hot water
1/2 bunch flat Italian parsley chopped

1. Season chicken with salt and pepper. Heat oil in a large, nonstick skillet over high heat. Cook chicken, garlic and thyme in batches if necessary, turning as needed until golden brown, 4-5 minutes per side.
2.Return all chicken to the pan; add sherry. Cook over medium heat until liquid is reduced by half, about 5 minutes. Add honey and soy sauce, shake pan to mix.
Add lemon slices and hot water; raise heat to medium high. Cook until liquid has reduced to a syrup, 10-15 minutes. If chicken has not cooked through, add more hot water if necessary; continue cooking till done.
Remove to platter and sprinkle with parsley. Serve with hot cooked rice.

Enjoy!