I have wanted to add some pink touches to our bedroom since we repainted it a few years back. So I could not resist when I saw this rug at Marshall's. And for only $16.99, I can feel guilt free. I was worried about what Hubs might think of adding more pink to our room. But so far he has not noticed;)
Previously there was a black and white rug there. How do you think the pink looks?
Four years ago today I married my best friend. And while most of my friends have been married longer than that, I still feel like so much has happened! It's been full of joy and great memories. It's certainly had it's frustrating moments. And when I'm at my best, I'm constantly learning and growing.
This verse is probably the most read at weddings. It was one we selected. But today I am reminded of the truth of it.
Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails.
1 Corinthians 13: 4-8
Happy Anniversary, Grant. Thank you for the happiest moments of my life. We appreciate you and all your hard work. Love you!
I made this last night for dinner. It is one of those recipes you try and it turns out to be a keeper.
It's in this months Southern Living magazine. But here is the complete recipe and link.
4 skinned and boned chicken breast (about two pounds)
1 1/4 teaspoon Kosher Salt
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 shallot, thinly sliced
1 teaspoon freshly grated ginger
2 garlic cloves, minced
12 fresh basil leaves, finely chopped
1 cup reduced-sodium fat-free chicken broth
4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Garnish: fresh basil leaves
1. Preheat oven to 350°. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.
2. Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
3. Bake at 350° for 15 minutes or until chicken is done.