Love Overflowing

Last Day

Today was Emily’s last day of her first year of preschool. It was truly a bittersweet day for her. She was so excited to be going to school, as she loves her classmates and teachers, but she was also very sad that it was her last day. She actually thought it was last week and started crying while she was talking to my sister-in-law’s boyfriend about it. She’s a very sensitive girl. Can’t imagine where she gets it from.

She was bouncing off the walls this morning before we left. I have never seen her jet out of the car so quick when the teachers came to get her. Zachary and I went off and did our thing while she spent her last day at school until the fall. I didn’t really give it another thought. Until I came to pick her up. I can’t believe it. I wasn’t expecting it. I got all choked up and teary when I saw the teachers taking the kids to their cars. They hugged each and every one of them. I almost lost it when I saw Emily hug her two teachers. I cannot, for the life of me, explain the overwhelming emotions. I guess it has something to do with the fact that this was Emily’s first year in preschool. She really enjoyed it and thrived. She loved her friends and her teachers and was truly sad to leave for the summer.

I hope she continues to love school throughout her many years. Next year is another adventure- pre-k! She misses the cut-off for kindergarten by several months.

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Another Yummy!

Another recipe. I love cookbooks and I love trying new recipes. This recipe was actually found via an internet search. I had a bunch of asparagus in the crisper that needed to be used. Stephen found a beautiful bunch at the greenhouse/produce stand and couldn’t pass it up. I was more than willing to deviate from the menu and come up with something different. I could have just steamed it but seemed boring to me. Clickity clack (more like touch, touch) and up popped a recipe that I knew was a winner!

Asparagus and Chicken Pasta recipe


1 pound pasta
8 asparagus spears, cut into 2-inch pieces
1 tablespoon olive oil
4 4-ounce skinless chicken breasts, cut into thin strips
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
¼ cup white wine
½ cup parmesan cheese


  1. Cook the pasta in a pot of boiling water according to package directions, 9 to 10 minutes. Drain and set aside.
  2. Meanwhile, heat oil in a large skillet over medium. Add chicken and cook until lightly browned, 5 to 7 minutes, stirring. Add asparagus and basil and cook until softened, 3 minutes.
  3. Add salt, pepper, and wine; bring to a boil over high heat, reduce, and simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.
  4. Add reserved pasta and cheese to skillet; toss to coat and serve immediately.


Easy and delicious!

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Drool worthy

Have you ever made a meal that was so easy but yet so yummy? So delicious that thinking about it makes your mouth water, wishing for another serving? That was my dinner last night. Wondering what I made? Two very simple dishes. Both prepped the day before so there was really nothing I had to do. Without further ado, the recipes! Let me know if you try them and what you think!


Merry Marinated Veggies
   ~ Hungry Girl


1 large cucumber; thinly sliced

1 medium-sized red pepper; thinly sliced

1 cup thinly sliced red onion

1 medium-sized zucchini; halved lengthwise and cut into 1/2-inch wide strips

1 cup balsamic vinegar

1 tsp. olive oil

4 packets SPLENDA (or 2 1/2 tbsp. SPLENDA Granular)

1 cup water

salt and pepper; to taste

In a plastic container with a lid, combine all vegetables.  In a separate container, combine and mix vinegar, oil, Splenda and water.  Pour marinade over veggies, cover, and place in fridge for 24 hours.  Season to taste with salt and pepper.  HG Tip:  This is even yummier after 2 days!  Makes five generous 1-cup servings.

NOTE: I also added some yellow and green peppers because I had them on hand. I also was out of Splenda so I substituted a tablespoon of sugar. Increased the calories a bit but really wasn’t a deal breaker in my opinion.


Slow Cooked Puerto Rican Pork (Pernil)
The Well-Fed Newlyweds

4 lbs. pork shoulder (also called pork butt)
6 cloves garlic, minced
1 1/2 T. olive oil
1 1/2 T. white vinegar
1 tsp. dried oregano
4 tsp. salt
1/4 tsp. freshly ground black pepper


Place the pork in the insert of a slow cooker.

In a small bowl, whisk together all of the remaining ingredients.

Take the liquid mixture and pour it over the pork.  Use your hands to rub the mixture into the pork, coating it well on all sides.

Place the lid on the slow cooker insert and refrigerate overnight.

Cook on low for 8 to 9 hours, or until the pork is tender.

Remove the pork from the slow cooker and shred or pull into larger pieces.

Serves 6 to 8.

NOTE: I didn’t have any garlic. I didn’t realize I was out until it was too late so I just substituted garlic powder. I am sure the flavor wasn’t as intended but it was still “oh, my, goodness” good.


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