Darkness

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**Repost**

Is it the darkness or what you can’t see in the darkness that scares you?

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Doug’s Anniversary Gift

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There are a lot of things I’d change about this song, but it’s real…flaws & all. This is a cover of Thompson Square’s “If I Didn’t Have You,” that was recorded by my brother-in-law Nick & myself. He played the guitar for it as well. Doug LOVES it. That’s all that matters. 💖

It’s the first time I’ve EVER recorded ANYTHING. DO NOT HATE!

Happy Anniversary Doug. I love you babe.

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Coloring Anxiety

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Of all the things I’ve tried to help with my anxiety, “color by number” apps on my phone were not the answers I expected to accidently find.

They’re fun, they’re tedious, they get me to focus on the task that I’m doing and not everything else that is normally floating around in my head and they’re free.

Who’d a thunk?

So, I took some screenshots of some of the pictures I’ve completed, and I’ve got the names of the apps I’ve downloaded for those who may want to try it. I seriously recommend it!

“Pixel Art” & “No.Color”

These pictures are from “Pixel Art.”

These pictures are from “No.Color.”

I’m amazed at how much these apps have helped.

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Brick Chicken with Garlic & Thyme

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Brick Chicken with Garlic & Thyme

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Need:

8 small chicken thighs (2 lb total)
8 clove garlic (in their skins)
8 sprig fresh thyme
1 tbsp. olive oil
1/4 tsp. crushed red pepper
Kosher salt
Steamed green beans, for serving

Do:

In a large bowl, toss the chicken, garlic, thyme, oil, red pepper & 1/2 tsp salt.

Heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place chicken, skin side down, in the skillet & spoon the garlic & thyme mixture around it. Place a second skillet on top of the chicken & put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly & extra-crisp). Cook for 10 minutes.

Remove the cans & top skillet, turn chicken over & stir the garlic. Return the skillet & cans & cook until the chicken is crisp & cooked through, 5 to 6 minutes more. Serve with green beans.

*Courtesy of Country Living

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Pizza Stuffed Mushrooms

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These are a MUST TRY!

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Pizza Stuffed Mushrooms

Need:

24 mushrooms
1 clove garlic
2 teaspoons olive oil
1 can pizza sauce
mozzarella cheese
mini pepperoni (or your favorite toppings)
basil for serving

Do:

Preheat oven to 375 degrees. Clean mushrooms & remove stems. Using a small spoon, scoop out insides of mushrooms to allow enough room for filling. Finely chop mushroom stems. Add olive oil, garlic & chopped mushroom stem to a pan over medium heat. Cook 5 minutes cool slightly. Stuff mushroom stems in mushroom caps. Top each with 1 tablespoon pizza sauce, 1 tablespoon cheese & 3 mini pepperonis. Bake 18-20 minutes or until mushrooms are cooked & cheese is browned & bubbly. Cool slightly before serving.

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Cilantro Lime Rice

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Need:
2 tablespoons olive oil
1/2 cup chopped red onion
1-2 jalapenos, chopped, seeded & deveined (optional)
3 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 cups long grained rice, rinsed & drained
3 cups low sodium chicken broth (may sub vegetable broth)
1 14.5 oz. can black beans, rinsed & drained (optional)
3 tablespoons mild diced green chilies (from 4 oz. can green chilies)
Freshly cracked salt & pepper to taste
1-2 tablespoons butter (optional)
1/2 cup loosely packed cilantro, chopped
2 tablespoon lime juice

Do:
(Stove Top Directions)

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions & jalapenos saute 3-5 minutes or until tender.

Add garlic & cumin & saute 30 more seconds (adding more oil beforehand if necessary). Add rice & saute for a few seconds. Add beans, green chilies & chicken broth & bring to a boil.

Reduce heat to low (dial should be a little above lowest setting) & simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.

Remove from heat & let sit, covered, for 5 minutes. Stir in butter to melt (optional) & season with salt & pepper to taste. Stir in lime juice & cilantro.

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Creamy Cucumber Pasta Salad

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Creamy Cucumber Pasta Salad

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Need:

1 long english cucumber
1/2 lb medium sized pasta (such as penne or rotini)
1/2 sweet white onion

DRESSING
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons fresh dill
2 tablespoons white vinegar
pepper to taste

Do:

Combine all dressing ingredients in a small bowl & mix well. Set aside. Thinly slice onion & place in a bowl of cold water. (see note) Cook pasta al dente according to package directions. Run under cold water to stop cooking. Cut cucumber in half lengthwise & remove seeds using a spoon. Slice into thin slices. Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

NOTES:

Soaking the onions in cold water is optional but takes a bit of the “bite” out of the onion.

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