My Famous Hubby

For all of you who wonder what my sweet husband does all day, here's a snippet you might enjoy!

Jared's company, Pharmagra Labs made the news last night and there's even a little soundbite from Jared at the end. We sure are proud of you and the work that you do, honey!

Uh-oh!

Well, it's official, Maxwell has his first scar!

I got a phone call yesterday around 11:30 that Maxwell had fallen on the school playground and cut his head. My initial reaction was, "Oh, well, these things happen!" and said I'd get there as soon I could, thinking that school was about to let out at noon anyway. The director then told me I better get down there quickly as the cut was very deep and would need stitches. Gulp.

After a quick call to Jared, I got Cornelia up from her nap and raced out the door. Max was SUCH a trooper and wasn't even crying by the time Jared got to him. We met at the ER where we waited around with tummies growling for Max to get fixed up. Seven stitches later he was ready to roll. The doctor and nurses were all so impressed with how well he did and we were very proud of our brave boy.

Maxwell's mantra for the last few months has been one of his memory verses from Sunday School, "Be strong and courageous, do not be afraid!"

Thank you, Jesus, for protecting Maxwell yesterday and for giving him courage. Thanks, too, for giving Mommy and Daddy peace. We needed and felt it! Amen.

Baja Grilled Fish Tacos

About a year ago I sent out some feelers to see if anyone would be interested in a Cooking Club/Coop/Swap. A year later, we have all been blessed! Here is a yummy recipe that I have made for the swap a few times that is absolutely delish! Hope you enjoy it as much as we have!

Baja Grilled Fish Tacos

(from Don't Panic More Dinner's in the Freezer!)

1 1/2 lbs. tilapia, striped bass, or similar mild fish

1 tsp. kosher (coarse) salt

1/2 tsp. pepper

1 large sweet onion, finely chopped

1/2 c. fresh cilantro, chopped

2 small cloves of garlic, minced

1 tsp. ground cumin (or more to taste)

1 tsp. dried oregano

1/2 c. olive oil

1/4 c. + 3 T. fresh lime juice

1/4 c. fresh orange juice

Serving Day

cooking spray or oil

salsa or pico de gallo

tortillas, heated

red onion, chopped

cilantro, chopped

avocado, diced

cabbage, finely shredded

lime wedges

Baja Lime Cream

1/2 c. mayonnaise

1/2 c. sour cream

2 T. fresh lime juice

1 tsp. finely grated lime zest

1 T. sugar, or more if needed

salt to taste

pinch of cayenne pepper

Cooking Day

Gently rinse fish fillets, then pat dry with paper towels. Sprinkle both sides of fish with kosher salt and pepper. Set aside. In a medium bowl, combine the remaining ingredients (onion to orange juice). Place one third of the marinade in a small freezer bag and set aside. Pour the rest in a gallon freezer bag with the fish. Let the fish marinade in the refrigerator for 20-30 minutes before freezing. Keep both bags together for ease on serving day.

Serving Day

Thaw fish and extra marinade completely. To grill fish: spray grill surface with cooking spray to keep fish from sticking. Fish may also be grilled on a sprayed stove top griddle pan or broiled in the oven 4" from heat, 5 minutes per 1/2 inch of thickness or until fish flakes. Grill fish over medium heat, turning only once, and basting fish with extra marinade while grilling. Once the fish is cooked, coarsely chop. Assemble fish tacos using your choice of serving day condiments. Top with a drizzle of Baja Lime Cream.

Is it really Febraury?

I realize that it may be cruel and unusual punishment for my dear friends and family in the Midwest and New England to be posting this photos, but maybe you can see it as incentive to come visit us in balmy North Carolina instead of a "haha, we don't have snow" type of deal. That said, proceed with caution, fun in the sun ahead!

This past week has been glorious-- we're talking 60s and even low 70s! So we decided to head outside for a little fun in the sun. Ruby set up the kiddie pool as a playpen for Cornelia and loaded it with all kind of toys. The whole lot was/is filthy, so baby girl still hit the tub as soon as we went indoors, but she sure had fun!

Yes, you are seeing correctly. Maxwell is bare-chested, with swim trunks on... in February! The kids begged to put on their suits and I figured I'd let them figure out that it really isn't THAT warm outside. Max never did figure that out. He just said, " Wew, I do have my undaweaw on Mama." :)

Ruby was forced to admit that it was a bit chillier than she had originally thought, so she went for the sweater plus swimsuit look. I think it works for her!

For those of you that are digging out from yet another blizzard, have hope! This will be you in three or four more months! Hahahahahaaaaaa! (Okay, that last part was just mean.) But seriously, the daffodils are poking up a good 4" and it's beautiful. Thank you, Jesus, for spring!

Flashback Friday

For the past few months I have been scanning in the thousands of slides that my parents took of my sisters and I in our growing up years. It takes about 2 minutes per slide (not including the part this lowly human needs to do, like loading and unloading slides, and saving them with some sense of order) so needless to say, it's a big job! I had hoped to have it all done by Christmas and made into a snappy DVD for my sibs, but alas, it didn't happen. Now we're shooting for summer solstice!

I've decided to use Fridays as a day to highlight a photo or two from the stash. A teaser, if you will, for those that are eagerly awaiting the aforementioned DVD. Hopefully those that don't share the Armstrong last name will enjoy them as well. :)

Exhibit 1: Circa 1979... My Dad and I. I think it's safe to say crazy hair may run in the family! Hahahaaaa!

Exhibit 2: Circa 1980. I was the child... now I am the mommy--pile of laundry, nursing, hair crazy, amused at the antics of a droopy diapered little girl. Time tromps on, but there's nothing new under the sun!

Have a blessed weekend, y'all. Hug somebody around the neck. Watch that silly kids movie for the hundredth time with your little one. And get outside-- didn't you hear, SPRING'S A COMIN'!

Sesame Pasta Chicken Salad

Oops, well, this week we'll do a Tasty Thursday! Why not! This recipe is SIMPLE, QUICK, uses up some of those dreaded LEFTOVERS and it tastes pretty amazing too...

Sesame Pasta Chicken Salad

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/2 cup shredded carrot
• 1/2 cup peas or snow peas
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Directions

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and vegetables.

A book that should not be missed...

Figuring Life Out - One Thousand Gifts from Jacob Forrest on Vimeo.