Our two kids are complete opposites. I mean totally different. Sometimes I wonder how they both came from the same place!
Addi is very curious, very sensitive, always thinking & contemplating, always talking or singing, incredibly sweet and caring, rarely relaxes, very particular about everything, has a loud girly high-pitched voice, doesn’t like to be alone, very outgoing, likes to be the center of attention, and she looks just like her Momma.
Kamryn is laid back, easy going, loves to cuddle, has a soft deep voice, doesn’t say much, cries if made the center of attention, plays well alone, has a temper like no other, can scream absurdly loud, is such a Momma’s girl, gives the best bear hugs, gets shy around strangers, loves her blanky and pacy, and she looks just like Ryan.
Completely different and yet both perfect. Just the way God made them! I wouldn’t change one thing about them. I love that they are both unique in their own ways. Sweet babies.
“For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well.” –Psalm 139:13-14
I love my daughters. Nothing warms my heart more than when they wrap their little arms around me or plant a big, wet kiss on my lips. Having children has been such a joy. Ryan & I both LOVE being parents to these two. They try our patience, they test our limits, make us want to pull our hair out at times…but gosh, its all so very worth it! To hear Addi sing as we ride in the car, to see Kamryn’s eyes light up when either Ryan or I walk into the room, to watch them dance all crazy together to music…its all priceless. I am thankful. I love my daughters.
I’ve heard from a lot of people recently, well maybe over the past 6 months or so, who have started running. I love to get emails or Facebook messages from friends saying they have started running and what programs they are following and what goals they have set for themselves. Its inspiring! It makes me feel so honored when someone asks me for advice or tips to get started…I feel all legit & like a real, true runner!!!
Something that I have shared with a few of these friends who are just starting out is this tid bit of advice: HAVE PATIENCE. This might be the most important advice I could give.
When people begin running, they usually have a goal in mind – a certain amount of weight they want to lose, a certain distance they would like to achieve, 5K race they want to run in, etc. Its so easy to run a few times – not enjoy it, struggle through it, not lose 5 pounds off the bat, and just want to give up. Here’s the deal, when I first started running about 5 years ago, I could honestly barely make it 1/4 mile before I felt as though I would pass out and/or die. I was training for a 5K, that was my goal and why I started. So, what I had to do is slowly (and I mean, s-l-o-w-l-y) work my way up to 3.1 miles. I ran 0.25 on the treadmill several times & then I would just go a little farther each time. And now, 3 miles is my normal week day run! With 3 half-marathons under my belt, I tell people – ANYONE can do it. If I can, anyone can. For real.
Also, don’t try to do too much too soon – because there is a good chance you could cause an injury. So, be patient. Start slowly, add to your miles slowly, give your body time to rest, and be patient with yourself. Pounds will come off in time and you will be able to achieve your goals in time.
If you choose to train for a longer distance run – like a half marathon. Patience comes into play a lot as well because running for an hour to two hours at a time can be daunting. You have to let your mind escape from your body and not dwell on the time it takes. This is where good music on my ipod helps me SO much.
So if you have just started running or are considering it, awesome! I highly recommend it. But remember, patience is key. There’s my little piece of running advice for you today. For what its worth! 
Run on friends.
This is where I work. My office. This is where I spend a good 8 hours of my day, five days a week. On average, about 40 hours a week. 160 hours a month. 1,920 hours a year. Thats a lot of hours! I’m thankful for my job. I love it and I’m blessed with some very awesome co-workers, who I consider friends.
This past week, while running on the treadmill at the gym, I heard a great message. An awesome message in fact. I’ve been listening to podcasts from Matt Carter. If you’re looking for some good, challenging podcasts to download – I highly recommend checking these out here. This particular message, Matt talked about working. A lot of people struggle to figure out what they want to do in life, what they want to be when they grow up, not liking their current job, not liking their boss, feeling as though what they do is unfulfilling, etc. But here’s the deal…God has you where you are for a reason. If you really stop & think about that – it will (should) change your attitude about whatever you are doing. I mean if you truly grasp the fact that whatever you are doing for a job right now – whether its a stay-at-home-mom, a bank teller, or a CEO – God knew you would be there. He has a plan for you there. He has a plan for how you will affect others while you are there. You are working FOR HIM there. If you keep that in your mind – the 1,920 hours you spend at your job each year, those hours will have a ton of purpose. If you currently feel as though what you do is pointless or ineffective – DON’T! If you focus daily on the fact that you are working to please God, not your boss – it changes things. You will go above & beyond what’s expected because you are pleasing God, not your manager. You will work hard each day to bring a smile to God, not your boss. Not only will this help to give you a purpose each day at work, but you will fill a sense of accomplishment knowing that you are working on eternal things, not earthly treasures. This life is not about us...because of Jesus and the gospel, each day should be infused with purpose.
My business card holder on my desk, has the following verse on it & I love the daily reminder…
“Whatever you do, work at it with all your heart, as working for the Lord, not for men.” Colossians 3:23
Chicken & Rice
3 cups MInute Rice, white/brown or mixed
Add: 1 can condensed cream mushroom soup, 1 can cream of chicken soup, 1 can chicken broth + 1/2 can of water or broth, dash of pepper.
Stir rice and soups and pour into casserole glass pan. I usually use a 13×9 inch pan.
Lay chicken strips on top of rice (6-8).
Brush with melted butter.
Sprinkle with dry package of dry onion soup.
Cover with foil and cook for an hour at 350.
Uncover and cook 30 minutes longer or until done.
Borracho Chicken
2 cans pinto beans
4 boneless skinless chicken breasts, rinsed and patted dry
salt & pepper
2 cans (10 ounces each) Mexican diced tomatoes, Ro-Tel
1/4 cup gold tequila
1 tablespoon salt-free fajita seasoning
1. Place pinto beans in bottom of a 5-quart slow cooker.
2. Season chicken breasts with salt & pepper. Place in slow cooker on top of pinto beans.
3. In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning. Pour over chicken.
4. Cover & cook on LOW setting for 3 to 4 hours.
(Goes great with Spanish rice)
Sharp Cheddar “Lasagna” Made Over
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made with 2% Milk Cheese
1/2 lb. extra-lean ground beef
2 large green peppers, chopped
1 cup spaghetti sauce
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Heat oven to 400. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat with peppers in large skillet; stir in spaghetti sauce. Layer half each of the Dinner and meat mixture in 8 inch square baking dish. Repeat layers. Top with Cheddar. Bake 15 min or until heated through.
Garlic Parmesan Pork Chops
6 (1/2″ thick) boneless pork loin chops
1/2 tsp. salt
1/4 cup milk
1 cup Italian-seasoned breadcrumbs
1 1/2 tsp. jarred minced garlic
1/3 cup dry white wine or chicken broth
1/2 tsp. pepper
2 T. Dijon mustard
6 T. butter or margarine, divided
3/4 cup whipping cream
1/2 cup grated parmesan cheese
Sprinkle pork chops evening with salt & pepper. Stir together milk and mustard. Dip pork chops in milk mixture; dredge in breadcrumbs. Melt 2 T. butter in a large skillet. Fry pork chops in batches over medium heat 7 minutes on each side or until browned and desired darkness. Drain on paper towels.
Melt 1 T. butter in a saucepan over medium-high heat; add garlic, and saute 2 to 3 minutes. Stir in cream, wine, and cheese. Reduce heat, and simmer 3 to 4 minutes. (Do not boil.) Whisk in remaining 3 T. butter until melted. Serve with chops.
Cranberry Chicken Breast w/ Orange Rice Pilaf
- 4-6 Chicken Breasts, thawed
- 12oz Catalina Dressing
- 1 Lipton Onion Soup Package
- 1 Can Whole Berry Cranberry Sauce
Mix together and place in 9×13 dish at 350 for 1 hour!
Orange Rice Pilaf
- 3T Onion
- 1T Grated Orange Peel
- 3T Orange Juice
- 1/2t Salt
- 1 ½ c Instant Rice w/ 1 1/3c Water
Saute orange peel and onion in butter, add salt.
Combine water & OJ, bring to a boil & follow instructions for cooking rice.
