Skip to main content

Gorgeous Week - Yard Work and School Outside

 

This has been a beautiful week here in Oregon!  Glorious!  It's hard to stay inside when it's so nice to be outside.


Summer and I worked on the backyard cleaning up all the sticks.  We had a couple windy days and a lot of branches came down off the willow tree.  Enough to fill up the yard waste bin!



Summer mowed the lawn - she enjoyed getting to do that.


And Max just loves being outside with us!


Green grass, budding, leafy trees, plants and flowers.  




Home school is so much better outdoors!



Bare feet is the best!

Comments

Popular posts from this blog

Family Photo Album - Christmas 2015

Our family photos from Christmas 2015.  I thought I would share with my family and friends. :) Our beautiful mom! Men of the family Ladies of the family Sisters always Cousins...Left to right.  Addie-12 (holding Melanie-3), Autumn-10, Jordan-9, Kylee-9, Evan-7, Sierra-8, Luke-6, Summer-5 and Jack-4. Nana and her grandkids! Josh and Rhoda...Eric and Rebekah (that's us!)...Adam and Rachel Sisters and brothers-in-laws My mom and her sons-in-law :) Thank you to Shannon Marie Photography for our photo session. :)

Happy 45th Birthday, Eric!

  Happy birthday to my husband, Eric!   He turns 45 today.  I am surprising him with tickets to a Miami Dolphins game in Miami.  I got him tickets one other time years ago when we lived in Reno.  We drove to Oakland to see the Dolphins play the Raiders.  I think this will be a great memory for him and a home game too! Happy birthday, babe!

Recipe: Chicken Parmesan

  Chicken Parmesan This is a delicious recipe from Magnolia Table: Volume 2. 2 boneless, skinless chicken breasts  1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 large eggs 1 tsp. garlic salt 1 sleeve (30-40) buttery crackers, crushed 4 oz. Parmesan cheese, grated (about 1 cup) 2 tbsp. olive oil 1 tsp. fresh lemon juice 1/2 cup mayo 1 tbsp. chopped fresh parsley (optional) Preheat the oven to 400 degrees. (I cut the chicken breasts in half to make thinner.).  Season with salt and pepper. In a medium bowl, whisk together the eggs and garlic salt until combined.  In another bowl, combine the crackers and 1/2 cup of the Parmesan. Dredgs each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate. In a large skillet, heat 1 tbsp of the oil over medium heat.  Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side.  Remove to a sheet pan or b...