The Doors in the French Quarter.

While we were in New Orleans in April, I became somewhat fascinated by doors.  Not the band.  Front doors.  Yes, you heard that right… the front doors into people’s homes.  The French Quarter is beautiful in its own right.  The architecture and the look and feel, it’s really something to see.  It’s hard to capture ALL of it.  I’m not sure it’s possible, there’s just too much personality and flavor that can never really be captured as much as felt.  So I took with me what I could… pictures of doors.

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Project 365

Wow!  I haven’t posted any 365 shots for a bit, so this is a biggie.  oops.  I’m leaving a couple of days out because they were recipes I posted earlier…. not that you all pay that close attention.  I’m just sayin’.

Hangin’ with my Homeys- 238 of 365


New additions- 239 of 365


Work and fun all at the same time240 of 365


Goodnight little birdie- 241 of 365


Sassy pants- 242 of 365


Little man- 245 of 365


The season is changing- 246 of 365


Oh hi.- 247 of 365


Goodbye Summer- 248 of 365


asth·ma [az-muh, as-]- 249 of 365

Pathology  . a  paroxysmal,  often  allergic  disorder  of  respiration,  characterized  by  bronchospasm,  wheezing,  and  difficulty  in  expiration,  often  accompanied  by  coughing  and  a  feeling  of  constriction  in  the  chest.

The school called 911 yesterday because of Zoe’s asthma. Talk about panic. She’s fine. Had a breathing treatment and her pill and she’s playing/fighting with her sister like nothing happened. She’s breathing better now, no wheezing at all, but it’s a good reminder of how fast things can change.  I definitely need to pay closer attention.

Project 365

I skipped a few, because they were included on the 1st day of school and Oklahoma posts.  I’m behind with EVERYTHING right now… way behind.

Looks like I picked the wrong week to quit sniffing glue- 225 of 365

Lucky me to have this beautiful child in my life- 226 of 365

here I stand, strong and resilient- 227 of 365

Love- 228 of 365

Slow Cooker Tex-Mex Chicken- 229 of 365

1 lb. Boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. Flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup Frozen corn
1-1/2 cups Thick ‘N Chunky Salsa
1 cup Mexican Style Shredded Cheese

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese.

Total fat
12 g


Dogs are not our whole life, but they make our lives whole- 230 of 365

Creamy Tomato-Basil Pasta with Chicken- 231 of 365

3 cups Penne pasta, uncooked
1/4 cup Sun-Dried Tomato Dressing, divided
4 small Boneless skinless chicken breasts (1 lb.)
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups Grape tomatoes
1/2 cup Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips

COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.


Sayre, Oklahoma

Last weekend the family rushed to Oklahoma.  Not for fun, but because Tony’s grandmother passed away.  It was a sad time and reason for a visit to Oklahoma, but it was pretty great to spend some time with family that Tony hasn’t seen in awhile and the girls and I had never met.  What we found was a group of wonderful, loving and kind hearted family that welcomed us in with open arms.  They’re hospitality was overwhelming.  They let the kids run a muck.  They showed us around the gigantic Patton family farm and told stories that Tony barely remembered and some he had never heard.  It was a sad event that brought us together, but it was nice to meet them all.  It was a good reminder of how important family is. Sometimes life kind of gets in the way and you forget about the good stuff.  We won’t let that happen again.

Thank you Patton family for welcoming us and wanting us there and sharing your home and your hearts with us.  We love and miss you all already!

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Project 365

♥- 217 of 365

untitled (not me)  -218 of 365

I want to have fun. I want to shine like the sun. I want to be the one that you want to see. I want to write you a love letter. I want to make you feel better. I want to make you feel free. -219 of 365

Frosted Flakes French Toast Breakfast-220 of 365

4 slices bread
3 eggs
1/4 cup milk
2 cups frosted flakes
maple syrup
powered sugar

Combine milk and eggs.  Crush frosted flakes.  Dip bread into milk mixture and then coat with frosted flakes.  Cook until brown.  Serve.  Yum.

Project 365.

I’m skipping some pictures because I posted a weeks worth already with my vacation shots.  No need to post them twice.

Chili- 203 of 365

1 lb ground beef
1 can diced tomatoes
garlic (to taste)
onion (to taste)
1 can chili beans
1 can pinto beans
1 can red beans
1 can tomato sauce

1 can tomato paste

chili powder
cayenne pepper
season salt

Mix together.  Cook in the crockpot on medium for a minimum of an hour.  This batch cooked for 4.  We like to put the chili on top of large pasta shells, instead of crackers.. but whatever… it’s good stuff.

Stuffed Pizza- 204 of 365

1 1/2 oz grated parmesan cheese
1/2 cup fresh spinach
1-2 cloves of garlic
1 package refrigerated pizza dough
2 cups shredded mozzarella cheese
1 thinly sliced tomato
1/2 cup pizza sauce
1/2 fresh basil

Preheat oven to 425 degrees. combine cheese, garlic, spinach and sauce. Unroll pizza dough. Cover the middle of the dough with mozzarella cheese, then tomatoes and sauce mixture.  Pull the four corners of the dough to the center and form a knot.  Sprinkle the top of the stuffed pizza with mozzarella, parmesan cheese, and chopped basil.  Bake for 15-20 minutes or until golden brown.

The ingredients can vary depending on what you like on your pizza.  I would normally have more veggies, but the kids would’ve killed me!!!

The sharper is the berry, the sweeter is the wine- 205 of 365

Pretty, but gross- 213 of 365

Lemon tree very pretty and the lemon flower is sweet- 214 of 365

Dougnuts- 215 of 365

Recipe here.