Because Framed Brass Artwork is Just That Cool

As most of you know, Nathan is working on his Ph.D. The typical amount of time it takes for someone to finish their doctorate in Earth Science at Harvard is about five years, which means that Nathan would graduate next June, if he takes the average amount of time to finish.

If he finishes next June, that means that this is our last summer in Boston, so I have made it my mission to do all the summer New England things that we have not yet done. This means that every time I hear about a fun outing, I totally jump on it.

So today we went to a local Greek Festival at a Greek Orthodox church. Y'all, this was the real deal. It was awesome. And by that, I mean the food was awesome. Of course, they also had some serious Greek music playing--I felt like I walked into the movie "My Big Fat Greek Wedding." And all the people working the event had Greek names and spoke with Greek accents. The signs even had Greek translations on them.

Here's a picture of our dessert bounty. Baklava, Greek coffee frappe, Greek yogurt, and some kind of fried dough dipped in honey and rolled in walnuts. (We also had gyros, but did you really want a picture of them? Didn't think so. Of course, maybe you didn't want a picture of our baklava, either....)

Nathan and Noah. I don't know if you can see it, but the signs in the background have Greek translations on them.

And I couldn't leave without getting this. It's a brass rendering of the Last Supper. HAD to have it.

TOTALLY KIDDING.
Not exactly my style.

Recipe: Your Best Salsa or Dip

Okay, now I want your best salsa and dip recipes!

I have to give a shout out to Aunt Les, where this recipe comes from. She always brings something healthy, tasty, and fresh to family gatherings, and this salsa is no exception. Enjoy!


Hill Country Salsa

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 avocado, chopped
1 lg. green bell pepper, chopped
1 bunch green onions, chopped
1 lg. jalapeno, chopped (add another one, seeded, for more heat)
1/2 c. chopped cilantro
4 lg. tomatoes, chopped
2 garlic cloves, chopped
1/4 c. fresh lime juice
2 Tbsp. olive oil
1 tsp. salt
2 tsp. ground cumin

Combine all ingredients in a large bowl; toss gently. Cover and chill. Serve with tortilla chips.

Fun with the Video Camera

One of Noah's favorite games:



And I'm posting this one again because it's so cute:

Recipe: Easy Dinner

I want your easy dinner recipes! Here's one of mine. You can make everything with the low-fat versions, too. This recipe is a la April, and it only takes about 20 minutes to make. Served with a green veggie, this makes a perfect, no-brain, tasty meal. The other reason I like this recipe is because you can pretty much have the ingredients on hand at any time, so you don't have to plan ahead (no thawing, etc.). Which is great when I haven't started thinking about dinner until it's practically time to eat. Nathan loves this, and it works from a family dinner to an appetizer at a swanky party.


Creamy Chicken Stuffed Crescent Rolls
1/3 to 1/2 brick cream cheese, softened
1 can white meat chicken (on the tuna aisle)
1 Tablespoon sliced almonds, toasted
salt and pepper to taste1 can Pillsbury crescent rolls

Combine first four ingredients. Unroll crescent rolls and put equal amounts of the chicken mixture at the wide end of each triangle. Roll up and bake according to package instructions.

*Variations:
- add some dried cranberries
- make a mushroom sauce (a can of cream of mushroom soup thinned with milk, for example)
- instead of chicken, use ham and a little mustard

Rice Cereal . . . Yum

So Noah has been waking up for an extra feeding at night, and for the past week, he has been insatiably hungry. This, along with a few other developmental things, is a sign that he is ready for solid food, although the pediatrician said to hold off until closer to 6 months so that his immune system is more developed (to prevent food allergies, etc.). I checked with her, though, and she said it would be okay to go ahead and try some rice cereal, so we tried it out the other night!

I'm not sure about this. I remember the last time.

Hmm.

Okay, this isn't so bad.

Contemplating the spoon.

Yummy!

These are a couple pictures of Noah and me from our Bible study group cookout on Sunday.

Recipe: Great Summer Side Dish

*For some reason, the fonts in this post are out of control. I can't seem to fix them. Sorry.*

Based on some of your blogs and some of the emails I get, I know that some of you are all about recipe exchanging. I thought I might set up a little exchange right here on the blog. How about it? Anyone interested?

I have a few recipes in different categories that are my go-to favorites, whether it's for a great summer side dish (like this one), a super easy dinner, or a great dessert. So here's what we're going to do. I'm going to give you a category and a recipe. Then you give me your recipe, either by posting it in the comments or by posting it on your blog and linking to it in a comment. Be sure to tell us why it's a great dish.
*This is a great way for those lurkers out there to participate! If you're a blog regular, have never "outed" yourself, and have a favorite recipe, go ahead and join us!

The category today is "Great Summer Side Dish." Here's my first recipe:

Mixed Bean Salad with Sun-Dried Tomatoes

I love this dish because it has lots of flavor, is totally yummy, and is easy to transport to a picnic or a cookout. Enjoy!

Ingredients

1 (8-ounce) jar oil-packed sun-dried tomato halves
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can white kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15.8-ounce) can black-eyed peas, rinsed and drained
1/2 red onion, thinly sliced
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

Preparation

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1/4 cup reserved oil in a medium bowl. Return the remaining oil to sun-dried tomato jar; reserve for another use. Chop drained tomatoes; place in a large bowl. Add parsley and next 6 ingredients (through onion) to chopped tomatoes, and stir gently to combine.
Add vinegar and remaining ingredients to 1/4 cup reserved oil, stirring with a whisk. Drizzle over bean mixture; toss gently to coat. Cover and chill.

June Arbonne Specials

Hello all! Aren't you glad summer is here? I'm loving the sunny weather here in New England.

Now is the time to start thinking about sunscreen, if you haven't already. Check out the BefoRE Sun line for anti-aging sun care products. I can't live without the Lip Saver, which I use year round. And if you have children, or if your skin is very sensitive, you might also consider our ABC Baby Care Sunscreen.

Check out this month's specials:

20% Off f.y.i. Eye Shadows and Prep & Plumps
In June, get all 6 shades of the f.y.i. Arbonne EyeQ Cream Eye Shadows, a $60 value, for $48. Also, six shades of our About Face Prep & Plumps are available for only $22.40, regularly $28.

Bronzing Powder for $11.50!
This is one of my favorite products to use during the summer! I actually use it in place of blush. With every $50 f.y.i. Arbonne SRP order increment, enjoy the option to purchase the BefoRE Sun No Sun Intended Bronzing Powder, a $28 value, for $11.50.

Figure 8 Vanish for $34
With every $75 SRP order increment, enjoy the option to purchase the anti-cellulite Vanishing Act Set, an $85 value, for $34.


--
Lauren Benesh
Independent Consultant
Arbonne International
laurenbenesh.myarbonne.com
www.arbonne.com