More peaches anyone??

I know I seriously should be done with peach recipes by now but....I'm not!
Tonight I made

Peach and Shrimp Quesadillas

(if shrimp makes you or your husband highly anaphylactic - you know who you are - try chicken instead)

So easy ready...
Saute 1 lb shrimp and an onion in cumin, garlic salt and lime juice.  Add diced peaches.  (Now I split it into two batches and froze it.  One half batch really only made 3 full quesadillas so you may want to not split it up or just make it fresh. 

Today I thawed my filling.  Sprayed a skillet with cooking spray threw in a whole wheat tortilla, used a slotted spoon to put in some filling sprinkled with cheese and green onion and browned and folded in half (the girls had halves, Craig and I had each had 2 halves because full sized were too hard to flip), Yummy!!! Dipped in a little fat-free sour cream and we ate it with salsa in chips.  Seriously dinner in like 5 min!!! They were 10 pts each  (for a whole - you could easily go for just a half) but so good.

I hope if any of you also got some peaches you have tried some of these recipes! I heard one friend tried cobbler and one tried the salsa! Makes me so happy to know you are trying my recipes! Big smiles.  Happy Wednesday everyone!

All about comfort!

I can't believe I haven't blogged in a week, crazy! I feel like I barely have cooked in a week, who knows what we have been eating?? Some of you heard on Friday I lost the exact weight that I had gained the week before! Such a lucky do-over feeling.

Today was sort of rotten. Mondays are always a lot of work, it's my housecleaning day AND laundry day, I of course have driving to and from school and to and from dance class for my daughter and my husband is always home late due to staff meetings, we are usually tired from the weekend festivities and today I was working hard on my bedroom makeover! Whew!  My kids, particularly the 2 year old, were being seriously naughty today and by the end of the day I didn't know if I wanted a do-over, a let's just be done with this day, or just some chocolate.  But comfort food definitely seemed the order of the day and now that the weather has turned colder my husband was requesting one of his faves, it comes with a story....

...and the story comes with lots of cute old pictures of us (just because) from what seems like a lifetime ago...

(Those pics span 2000-2002, weren't we cute!? and wasn't I tiny! It's amusing to me to think of how I thought I was so fat back then, sigh, when I get there again I think I shall be much more appreciative this time around!!!)

When I met my husband there was a little coffeehouse on campus that served some yummy food and his favorite thing on the menu was White Chicken Chili.  I tasted it and it honestly was the closest I had tasted to my Momma's superb chicken chili recipe but hers was still better so I had her make him a batch.  He was so happy! So I quickly learned how to make it (the way to a man's heart...) and when we married as a young bride it was one of my favorite things to make for him because it made him so happy. My roommates in college liked it a lot too.  So on a day with as many ups and downs as today had I made a big humongous batch (almost 2.5 x a regular batch!) I always like to try to make a lot because hey I have a giant soup pot why not use it and I can freeze some (so we don't have to have chicken chili every night this week, that would be a lot of beans!) and we can give some away.  In fact in Sunday School yesterday the kids learned the story of Jesus feeding the five thousand and they had a little challenge to bring some food to a sick person this week.  A good life lesson for my little people so they are out delivering the soup and I get a tiny corner of peace and quiet in my day to write up this blog! Everyone wins!

So that was a LOT of ado but here goes...

White Chicken Chili

Chicken:                                                                      

- 1/2  tsp salt                                                               

- 2 Tbsp butter                                                              

- 1/2 tsp sage                                                              

- 1/2 tsp cumin                                                            

- 1 clove garlic                                                            

- 1/4 tsp ginger                                                           

- onions sliced  

- 2 chicken breasts cut up

Sauce:

- 3 Tbsp butter (light)

- 1/4 cup white whole wheat flour

- 1 cup milk

- 2 cups chicken broth

- 1 jar northern white beans

- cayenne pepper and white pepper

- Tortilla chips, green onion and shredded Monterey Jack cheese

Use 5 qt pan to sauté onions, garlic, salt, sage, ginger, and cumin.  Add chicken and cook until chicken is just done.   Remove mixture and set aside.  Melt butter in pan.  When bubbling add flour and whisk briskly while adding cream.  When smooth and thick add chicken broth.  Stir until well blended.  Stir in beans and chicken mixture.  Simmer, add peppers (Careful! Both of these types of pepper can heat your chili up quickly, spicy lovers may want extra.)   Serve with shredded cheese (we always go with monterey jack), chopped green onion and tortilla chips (I like the Lime Tortilla chips!) on top. 

A full bowl of over a cup is only 3 pts, a couple extra for toppings but still not much and if you are hungry you can easily eat two bowls of this yummy goodness. So if you are looking for a little fall comfort food I invite you to get out the big pot, make a huge batch, a little for now, a little for later, and a little to brighten someone else's day with a little comfort!  Blessings to you all!

Peachy sippers and Sunday Night Blues

Well for today's edition of Peachapalooza I am going to share a couple of peach beverages:

One is a recipe for Peach Sangria, obviously you can make this up fresh however we were freezing ours into a slush to use all these peaches up now:

White Summer Sangria with basil, peaches and raspberries

(From Betty Crocker - Hey it may be September but we hit 80 this weekend!)

Ingredients:

• 1 Bottle of white Zinfandel wine
• 1 cup Amaretto
• 1 cup Peach Schnapps
• 1 cup peach puree (see this recipe here)
• 1 L diet ginger ale
• 3-4 fresh peaches, pitted and sliced into wedges
• 1 cup fresh or frozen raspberries
• A handful of fresh basil leaves, torn

Directions:
Mix everything well in a punch bowl or large pitcher, and then add the fruit and the basil. Chill and serve cold. (We froze it and then scooped it as a slush in a glass and poured diet Sprite or diet Vernors on it to serve, lovely Friday night treat!)

And if you need a non-alcoholic sipper idea...

Peach Limeade

5 peaches

1/4 cup sugar, plus 2 tablespoons

1 cup lime juice (from approx 6-7 limes)

3 cups of water

Mint for garnish (optional)

Lime slices for garnish (optional)

Peel and slice the peaches and transfer to a blender. Add the sugar and blend until completely smooth.
In a small bowl (or measuring cup) juice the limes. Add the lime juice and water to the peach mixture. Chill in the refrigerator until ready to serve. Serve with a few ice cubes, mint and a lime. Pretty! (Once again we chose to freeze it and serve it slush style with diet Vernors or diet Sprite, a yummy combo, kids really liked it!)

Lastly I wanted to talk about a health and wellness topic near and dear to my heart, the Sunday night blues.

Being married to a teacher I don't know if that magnifies it so much more during the back to school season for me but my husband and I both really get Sunday night blues.  I used to think this was just a description of a feeling only I had but this is an actual condition recognized by the medical community.  Wikipedia defines the Sunday night blues is an acute condition, mostly affecting nine-to-five workers and students. This condition is characterized by anxiety about the week ahead and a sense of helplessness and depression.  It most often occurs on Sunday afternoons and evenings. It is also referred to as "school bus blues" or "Sunday night depression". WebMD sites a study where 85% of workers polled admit to struggling with sleeplessness and most often it is on Sunday nights.  In an attempt to improve my whole self, it's not just about weight loss, one of the areas I hope to improve is not only my sleep habits but change my outlook so that this issue itself is improved for the overall health of our entire family.  Here are some tips I gathered from both our MESSA newsletter and HealthyNow.com:

• Do your weekend chores early so Sunday is a fun and relaxing day (it is the day of rest after all!)
• Accentuate the positive by finding or planning something fun for Monday to look forward to whether it's coffee with a friend or catching up with coworkers
• Be mindful to enjoy and live in the present, enjoy Sunday instead of focusing on any worries of Monday
• Write a to-do list for the week so you feel organized and prepared (My husband and I are much more at ease for the week when we sit down on Sunday nights and coordinate our schedules)
• Do something enjoyable and relaxing, spend time with family, get some exercise, go for a walk outside (and of course for us the main focus of Sundays is worshipping at church)
• Recognize the Sunday Night Blues for what they are and that those feelings are relatively common, in other words you aren't alone in feeling this way!
• Finally and most importantly get some sleep, not just Sunday but all week long!

 I am totally speaking to myself.  I am notorious for staying up till 1-2 am all the time.  I can't sleep, I worry about junk, I enjoy the peace and quiet late at night and lastly I find staying up late my delusional way of avoiding something unpleasant the next day.  In other words, if I go to bed the unpleasant task will come "sooner" so I should stay up late to delay the inevitable.  Yup totally weird like that.  So lately I have been feeling very convicted that I needed to start getting healthier sleep and I have been trying desperately to get my butt in bed by 11.  I am definitely a work in progress. Having a kid starting school has caused me to be more organized at night and especially Sunday nights, to make better choices and I believe these things will work for a healthier me.  I am not in any way a psychologist or a Dr, of the tips I read these were the ones I wanted to start diligently applying and I wanted to put it on my blog because you are my main source of accountability. Now you all can ask me if I have been going to bed at a reasonable time! (Oh no, what have I gotten myself into...) Thought I would also share in case any of you ever feel this way and wanted to change your Sunday night outlook with me.  By the way, tonight we started our first week as AWANA leaders and after playing with a ton of cool kids excited to learn the word of God and coming home and having a bunch of giggles playing with my kids, getting them into bed, reading a couple of Shel Silverstein poems and Magic Tree House book I had absolutely NO Sunday night blues.  It's all about changing your outlook, it works! Hope none of you have the blues tonight and you all have a fabulous joyous Monday morning!

More Peaches!

Ok so maybe I am not as cheery today as usually on Fridays.  Truth is I gained some weight. I haven't been doing what I need to do for success which is count points so as bad as a weigh-in like today feels it just reminds me if you want that good feeling from weight loss you need to keep up your end of the bargain and count your points.  I also need to keep up with the running!! I feel much better when I get at least 3 in a week, last 3-4 weeks we have been only getting in 2.  Yup slacking.  So back on track today and looking forward to another good week.  (I am saying extra positive words because I am still bumming and figure the more I talk and think positive the more I will stop wallowing and get moving!)

OK we had some really yummy chicken the other night and lest you think that we dared to eat a meal that didn't involve peaches, don't worry we paired the chicken with broccoli and peach jello with 3 peaches chopped into it.  Yummy I love peach jello, it's my favorite jello!

Buffalo Ranch Chicken

Marinade:
3/4 cup buttermilk
2 TBS paprika
2 TBS hot sauce (or more or less depending on how spicy you want it)
3-4 chicken breasts

To cook: grill or broil 5-7 minutes each side
add ranch dressing (or blue cheese dressing - I am more of a traditionalist with buffalo stuff so I used this, the kids opted for ranch), a few drops of hot sauce (adults only!)  and Gorgonzola or Blue Cheese to the top of each piece of chicken and cook until the cheese melts!
I really like this because it is easy to customize. For instance, my husband likes his with more hot sauce and cheese than I do and I usually just put ranch dressing on top of the kids’.
(Gorgonzola cheese is pretty much a milder Blue cheese so the kids may like it better, my kids as you know by now are weird and gobble up blue cheese)

My husband and my kids all loved this, me too!!! I am a HUGE buffalo fan.  You could throw it in a bun with lettuce and tomato and you have buffalo chicken sandwich or cut it up and put it in a wrap.  Great this way too though, less carbs doesn't hurt!

OK now on to peaches...

So I know I told you I wanted to taste test everything before I gave you the recipe so I have a few more for you!

Freezer Jam

Rather than regurgitate the recipe right here I will just tell you a few things I learned, when you buy Sure-Jell from the store (in a box with canning supplies) inside the box is a paper that tells you exactly how to make Freezer Jam for every single type of fruit.  I will probably try different fruits too. It wasn't perfect. Even though I measured everything exactly my second batch didn't seem to set up as much as it should.  I still put some on toast this morning and it is DELIGHTFUL!!! But a little drippy! It would make a good ice cream topping too since it's a little "looser".  Anyways the other advice I would say is have A LOT of sugar on hand.  These 8 jars were 2 batches and took 9 cups of sugar! Yikes! Good thing you only need a Tbsp to make a delicious piece of toast!! 

Next!

I have been making this one for years so I don't need to taste test it before I share it! This is the original version...

Bruschetta with Peach Salsa and Melted Brie



Ingredients

• 2 cups chopped peeled peaches (about 4)
• 3/4 cup finely chopped red bell pepper (about 1)
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• Dash of ground red pepper
• 1 (8-ounce) French bread baguette, cut into 24 slices
• 4 ounces chilled Brie cheese, cut into 24 pieces

Preparation

• Preheat broiler.
• Combine first 7 ingredients; set aside.
• Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately

This beauty is from Cooking Light magazine also, 2 slices 3 pts.  Now back in the day my Mom's friend Sue (Love you Sue) came up with a yummy easy way to eat chicken.  Marinade in Lawry's Lemon Pepper and grill and then right before it's finished you melt a piece of provolone on the chicken.  We had this all the time when I was growing up, it was so yummy.  My dad is the most amazing grill master too (love you Daddy!) So I was a big fan of this peach salsa so I thought, what if you grill a chicken breast, melt some provolone cheese on it (I wasn't really sure about using brie on the grill) and then top with the peach salsa.  So good.  So I made a big double batch of this peach salsa and put them in freezer bags so I can either have a yummy app or yummy entree at a moments notice!

Last one for today:

Peach Raspberry Sorbet

Ingredients:

• 6 medium, ripe peaches (about 2.25 pounds)
• 6 ounces fresh raspberries (one small container)
• 3/4 cup sugar
• 2/3 cup water
• juice of 1/2 lemon

Instructions:

1. Peel and slice peaches into cubes.
2. Combine peaches, raw sugar and water in a medium saucepan. Cover and cook on medium heat for a little over 10 minutes, until peaches are soft.
3. Remove the peach mixture from heat and let cool, stirring occasionally.
4. In the meantime, purée the raspberries in your blender. Filter out the seeds by pouring the raspberry purée through a fine mesh colander. Press the liquid through the colander with the back of a big spoon or spatula, and discard the seeds. (I skipped this step, I figured I wouldn't mind having a little seeds in my sorbet!)  
5. Once the peaches have cooled, combine the raspberry purée and peach mixture in the blender. Blend until smooth, and chill the mixture in the fridge.
6. Follow your ice cream maker’s instructions. Enjoy!

This is light and refreshing.  I love any chance to use our ice cream maker!

So a few more peach ideas to add to the arsenal, I hope you aren't completely sick of peaches yet because we have more yet to come.  Peachapalooza 2011 is still going strong...

 

PEACHAPALOOZA!!!!!!!!!!!!!!!!!!!

Ladies and Gentleman (if there are any Gentleman reading this) I have just completed a long arduous 5 day journey of peaches.  I started researching and compiling a list of peach inspired recipes, we went to an orchard and bought an entire bushel of peaches (that is like 120! Most recipes call for 2 lbs which is only like 5!) I have been cooking my peaches, er my brains out to bring you Peachapalooza 2011.  I don't know why.  I thought it would be fun. I thought it would be cool to do a flavor inspired series on the blog.  And yes, as my snarky brother in law pointed out I do realize that they sell peaches at the store.  Mostly it was a lot of fun.  I learned a lot of new things.  It was just a lot of work and as much as I planned and was organized it was hard to be truly organized when I hadn't really done this before.  I imagine Peachapalooza 2012 is going to be off the hook. 

Ok so tonight will be part one of the series. I have to give them to you in steps because I never want to give you a recipe until I have tried something and a lot of these went into my freezer.  I think I will do my best also to clump them cohesively too.  Tonight you will get 3 recipes but one of them is a recipe within a recipe within a recipe.  Sounds complicated but it's not, it's really just three for the price of one.   Ok so all week I have had this song in my head, and my husband gives me a look of complete and utter shock when I start humming or singing it, then he gets a little...um....handsy.  (He claims the song has underlying innuendos, I know nothing of these things, I am much too innocent for that) Men.  Don't they know how annoying that is when you are trying to cook.  All I know is you can't go through what I have been through the last few days and not sing "Millions of peaches, peaches for me, millions of peaches, peaches for free" So sorry but I gotta share the song!

Wow, that takes me ALL the way back to high school! Weird song but today weirdly appropriate!

So this past spring I went with my mom and sisters to one of East Grand Rapids trendy little restaurants Ramona's Table.  I don't know who in the world Ramona is, but I would eat at her table every chance I get.  The restaurant which is really a deli style also does catering and they have the most interesting sandwiches and salads.  I may have to go down the menu and recreate each one. So when I was there I had this FABULOUS peach salad so I wanted to try to make it at home.  This is your recipe within a recipe within a recipe. 

Grilled Peach Salad

OK first Grill peach halves, drizzle with balsamic vinegar while grilling.  Toss with lettuce of choice, feta, pistachios (Ramona used pecans but I have always had a suspicion of an allergy to pecans so I went with pistachios, Ramona also used onions, no thanks Ramona), when I had it at the restaurant I had grilled chicken on it (wa-la, entree) but tonight it was a side so therefore sans chicken.  Now for dressing it was a homemade Peach Viniagrette (here come the layers to this recipe!)  
Peach Viniagrette
1/2 cup peach puree (see third layer)
dash salt/pepper
1/2 cup olive oil
1/4 cup balsamic vinegar
3 sprigs rosemary chopped fine

Third layer: Peach Puree
2 lbs peeled peaches
2 cups sugar
1 Tbsp lemon juice
1/8 tsp ground cinnamon
1/4 tsp nutmeg
Puree in blender.

Such a good salad, seriously my kids even ate the lettuce which usually they eat everything out of the salad but leave the lettuce behind. Yummy. 

Next item of today's peach feast was:

Peach Prosciutto Pizza

(okay okay I am way too cheap to buy prosciutto but it sounds so much more sophisticated, I went with ham! You have a big grocery budget, go for the fancy stuff!)

I saw the peach prosciutto combo idea and I made up this:
Take whole wheat pizza crust, brush with olive oil, sprinkle with chopped rosemary, use thin layer of herbed tomato sauce, cover with layer of ham (or fancy ham), take two peeled peaches sliced thin and spread peach slices all over.  Now the idea I saw called for Gruyere cheese, I am not 100% positive I know what Gruyere tastes like so I went with.....Gouda.  I grated it fine all over the pizza and then also sprinkled with parmesan cheese.  Bake at 375 for 30 min.  SOOOOOOOOOO GOOOOOD!!!!!! Oh my word each unique flavor made this so so yummy.  I limited myself to one piece A) so we could have leftovers and B) because this was coming....

Oatmeal Cookie Peach Cobbler

I am quite literally eating this while I type and it is HEAVEN in a bowl! It is melting all my Its-only-the-second-day-of-school-and-the-kids-are-falling-to-pieces blues away.  Lessened only slightly by the fact that those kids are still awake and singing loudly upstairs. Oh well the singing is better than the whining and the crying.  Back to this cobbler...

Ingredients

• Topping:
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup light butter, softened
• 2 teaspoons vanilla extract
• 1 large egg
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 1 cup old-fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Filling:
• 11 cups sliced peeled peaches (about 5 pounds - I used about 15 peaches, I don't know how close that was but it more than filled my 9 x 13)
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 tsp vanilla and 1 tsp almond extracts and 1 tsp cinnamon
• Cooking spray

Preparation

• 1. Preheat oven to 350°.
• 2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
• 3. To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice and 2 extracts and cinnamon to bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly

Seriously, all cobbler should be made by making oatmeal cookie dough and blobbing it on top! I haven't been calculating points on all these recipes (I am sort of on overload) but it came from Cooking Light magazine, so I would like to tell myself that it is super healthy for you! (OK maybe not but it is certainly delicious!!)

So that was today's peach line up! For those of you who are picking peaches or have picked some peaches and are wondering what to do with them, stay tuned there is more of this action when Peachapalooza 2011 continues....

Labor Day weekend!

 Blessed are all who fear the LORD,
   who walk in obedience to him.
You will eat the fruit of your labor;
   blessings and prosperity will be yours. Psalm 128:1-2

It's Labor Day weekend, I thought I would start things off with a verse about how walking with God in obedience and fear allows us to reap what we sow and how fitting that there is a reference to the fruits of our labor.  There are weeks that I feel so low still, like I am not going to get through, I have an all out pity party about how difficult it is for me to deal with this enormous mountain in front of me. But He has been so faithful to reward me with success as I plod along ever unsure of my steps, stretching my faith to be sure in His.  I lost another 1.7 lbs this week, I am at a total loss of 31.9 lbs.  I can hardly believe it! This was supposed to be such a hard week, I ate a lot of junk last weekend and even this week I struggled to keep things in check. And finding the time for running has been challenging as well and I have only been able to get out there twice this week.  But everyday I worked at logging my food (even when I was afraid of what I might find!) Labor Day is a holiday that rewards most of us a day off from our labors, a well deserved break and so fitting I think that it happens right at the end of summer. And how wonderful the promise attached with this verse.  I hope you all find a way this weekend to "eat the fruit of your labor" relax, do something you love and be proud of who you are and what you accomplish.  Speaking of fruit...I made a rather elaborate holiday weekend breakfast for my family today that highlighted one of my favorite fruits...the peach!

Stay tuned for an upcoming blog entry all about this gorgeous creature! This morning we had:

Grilled Balsamic-Glazed Peaches

adapted from Southern Living Magazine

Ingredients

• 1/2 cup balsamic vinegar
• 3 tablespoons brown sugar
• 1 teaspoon cracked pepper
• 1/8 teaspoon salt
• 6 firm, ripe peaches, halved

• Combine first 4 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 2 to 3 minutes.
• Place peaches in a shallow dish. Pour vinegar mixture over peaches, tossing gently to coat. Let stand 10 minutes.
• Remove peaches from vinegar mixture
• Place peach halves, cut sides down, on a grill pan.

•  Grill, covered with grill lid, over medium heat (300° to 350°) 5 minutes on each side or until firm and golden

Top with whipped cream (lite) and a little drizzle of syrup (sugar free), Yum yum!  3 pts for 2 halves including topping!

I think these make a perfect dessert option too, you could do ice cream instead of whipped topping.  Or they would be good as a side dish with pork tenderloin, just drizzle with the remaining balsamic vinegar and a tsp of olive oil!! Yummy!

We also had...

I grew up eating Eckrich Farms Smoky Links, and I am not going to lie, I miss them a little bit but they are 5 pts for 2, these are 2 pts for 2.  Much better!!

And my hubby made (with a little help and bossiness from me!):

Herb and Brie Omelets

Betty Crocker

2 large eggs

1 Tbsp chopped fresh basil

1 Tbsp fresh chopped rosemary

1 Tbsp fresh chopped Thyme

2 Tbsp milk

1/8 tsp salt

1/8 tsp garlic salt

dash pepper

1 oz brie cheese, rind removed and sliced

 Chop herbs, these are the ones I grow, feel free to alternate! Whisk herbs, milk, salts and pepper and eggs.  Pour into skillet (sprayed with cooking spray) and let cook undisturbed until set. Add slices of brie and fold over.  Cover with lid for an additional 1-2 minutes until cheese is melted, eat immediately.  The whole omelet is 7 pts however with the sausage and the grilled peaches it was too rich for me to eat the whole thing so I ate 2/3 (5 pts) which is great because the extra 1/3 is a good portion for a little one! So my breakfast 5 + 2 + 3 = 10 pts.  More than usual for breakfast but this was a super celebratory holiday breakfast and it is weigh in day!

I hope you all have a wonderful labor day weekend with your families and friends.  I hope you get to enjoy the fruits of your labor! I hope you feel blessed! I am off to swim in my parents pool, doesn't get much better than that!!!