Project Life 2017 | Week 16


Continuing Project Life with Week 16 and a week filled with Easter joys and hard times. It was an eventful, emotional week in many ways. I wanted, no, I needed to keep these pages clean and simple. I used several repetitive ploys in the days of the week photo cards and the photo cards in the middle.


See the good journal card is from the April Monthly kit and appropriate for this weeks - events. I'm reading up a storm, so much so, that this may be a record month of books read. Still loving Salads in a Jar. And, my poor truck. Yet, so thankful we are only sore and stiff. We got in a couple games as a family, too.


Date night - such good food on Friday! We also had a date lunch, so, doubly good. Jeff and I worked together to resolve a discrepancy in our accounting books. Team work found the error!

Good week! Hard work! Seeing the good, even in the difficult.

stories 2017 | salads in a jar


I have begun eating Salads in a Jar for lunch each work day. There is a bit of preparation that goes into putting the jars together but if I have my act together, and I have, thankfully, then Sunday afternoon I spend about 45 minutes making the final preparations and filling the quart-sized mason jars.


This is a big salad! The bulk of the ingredients is definitely the greens. I use a mix of arugula, spinach, and baby mixed greens. I do include proteins as well. So far I've added a hard boiled egg, bacon, and crumbled Bleu cheese. The other vegetables are cherry tomatoes, sweet baby red peppers, radishes, red onions, and hot house cucumbers. The flavor combinations have been delightful.


I am planning on grilled chicken, maybe some ham, or smoked tuna. If I go the tuna route I'll just grab a pack of tuna off the shelf and add it on top rather than add to the jar. I think some type of nut, like sunflower corns, or candied pecans, or roasted almonds would provide a nice crunch.

stories 2017 | we eat tacos


As the story goes, or as I remember it told, it began in the 60's when my mom received a recipe from a Latino wife who was married to a GI who lived in the same trailer park as my mom and dad. The recipe is deep fried tacos and it is how we've been making tacos all my life. 

It is a corn tortilla with a thin meat patty on half of the tortilla then dunked in hot oil and folded in half as the tortilla softens. As soon as they come out of the oil and moved to a plate to drain, 4-cheese Mexican is added to the taco so it melts into the meat and shell. So delicious!


We cook about 30 tacos (we love leftovers) at a time. They are served on a large platter at the table with all the fixings: homemade taco sauce (that we call parent sauce - still), shredded lettuce, diced tomatoes, sour cream, some crazy people add ketchup, even.

Our favorite taco meals also included a side of jalapeno poppers! But, that's another story.


The homemade taco sauce, like I said, we call it 'Parent Sauce' because, when our twins were young, probably younger than age six, they didn't like too-hot-spicy stuff and our taco sauce is pretty spicy, with jalapenos, cayenne, and splashes of Louisiana Hot Sauce. They said they didn't want their parent's sauce and continued to dub it 'parent sauce through the years. Even though they are older and devour all things spicy hot, we still call it parent sauce.