Blog Hop: Encouragement

The theme of this week's Blog Hop is Encouragement. I immediately thought of a previous post of mine that I hope was and can be an encouragement to my readers. Enjoy.

Not what I was expecting...
When I woke up today I was determined to be in a melancholy mood. The weather complied. It was sufficiently gloomy to match my disposition.
Ron didn't have to leave for work until late morning, so the kids and I were (attempting) to plug away at school when he left.
He wasn't gone long. I heard his boots on the laundry room tile and wondered what he forgot, and was he going to interrupt us. He came in and said probably the last thing I expected:
"There's a peacock in our driveway."
The girls and I jumped in the suburban to go check it out. I had brief thoughts of trying to catch it and keeping it as a pet. Of course, it wasn't going to have any of that and started to run away almost as soon we stopped the car.
But it's shimmery blue neck and graceful run gave me pause. "The Lord made that," I thought. Why should I waste any time dwelling on situations that I have no control over and why should I let worries, instead of praise, fill me? I have a loving Savior who made beautiful things for me to enjoy, who wants me to lay all those burdens at His feet.
So, instead of asking "Why?", I should be saying, "Thank you."

Blog Hop: Favorite Recipe

It's Tuesday and that means time for a new blog hop here on LOTHF. This week's theme is favorite recipes. Go ahead, click on a few! I think you're likely to find something new for dinner.

Classic Chicken Salad
The America's Test Kitchen Family Cookbook
Makes about 4 cups, enough for 6 sandwiches
Prep time 10 minutes
Total time 55 minutes (includes 30 minutes chilling time)

1 3/4 lbs boneless, skinless chicken breasts
Salt and pepper
2 T veg oil
2 ribs celery, chopped fine
3/4 c mayonnaise
2 scallions, minced
2 T fresh lemon juice
2 T minced fresh parsley

Season the chicken with salt and pepper. (I really, really like to use kosher salt here.) Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully add the chicken and cook until lightly golden brown on the first side, about 5 minutes. Flip the chicken over, cover and continue to cook until it is no longer pink in the center, about 5 minutes longer. Transfer the chicken to a plate and refrigerate until chilled, about 30 minutes. Cut the chilled chicken in to 1/4- inch pieces and toss with the remaining ingredients. Season with salt and pepper to taste.

To make ahead: Chicken salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste.

Enjoy!

Blog Hop: 3 things you didn't know about me

Ok, so I'm new to Blog Hop but it sounds like a lot of fun! This week's theme is 3 things you didn't know about me. Let's see..

1. I'm terribly sarcastic. Wait, you knew that already? Sooo sorry.

2. I always wanted to be a veterinarian. Instead, I'm a mom. Is there a difference?

3. If hubby's not home, I sleep with the light on.

So, three new things you probably didn't know and will serve you no purpose at all! Thanks for stopping by!