Playlist Help!!!

As many of you know, I am currently training to run my first half marathon!! Yay me!! Anyway, what I am in dire need of is some new running music. I have a great playlist that Mike made me and I LOVE IT, but lets be honest, I'm getting a little tired of it and now that our runs are getting longer, I find myslef cycling through the playlist often.

I need something new.

Something upbeat.

Something... PEPPY!!!

So help a girl out. If you have any music that you LOVE to listen to while running or working out please leave a comment. I could really use the help!!!

Playin' Outside

My mom and dad are redoing their kitchen so Mike and I went over to help sand cabinets the other night. We brought the boys and their bikes too, since Grandma and Grandpa have a great driveway for riding. It was a beautiful evening and we had a ton of fun! Plus the lighting was prefect for some fun photos of the boys.

This is Max. He belongs to my brother Kaelen and his beautiful wife Rochelle. And I LoVe his blue eyes!

And HE loves his fingers!

We ate KFC on the bed of the truck and the boys thought that was just about the coolest thing they had done in a while!

And I got a ton of pictures of Luke. Please ignore the filthy face! If you've ever been to Vanderhoof in the spring then you understand how hard it is to keep a small child clean and runny nose free. If you've never been to Vanderhoof in the spring then please don't judge me! :)

Luke loved riding on the tricycle. He couldn't peddle but loved it all the same. Plus he looks like one of those little toad stool people on Mario Bros.

He also loved riding in Emma's pink convertible!

And as he sat drinking his yummy root beer he noticed some geese flying overhead and thought they were pretty neat.

Cute Chick Cake Pops

Since I'm leaving to go to Seattle for Spring Break bright and early tomorrow morning I thought I had better leave you with a little something to remember me by.

I have seen some of these type of cake pops before that were made in cupcake shapes but when I saw these cute little chicks I couldn't pass them up!

Have a very merry and happy Easter!!

Can't Wait Until October!

So.... a good friend and faithful reader of mine has a super exciting announcement to make... and I'm waiting for her to tell the world via her blog.

It may or may not have to due (haha... play on words there!) with a certain something joining her family in oh... say... October!!!

Ok, here's a hint... 'cause I know you're dying to know.......






This is what the surprise looks like right about now...

I won't give her away cause I think she'll want to be the one to announce it (you know who you are!) but I can't keep quiet for much longer!!!

And just to be clear here.... it's NOT me! :)

100 % Pure Maple Syrup!

I like to craft. I like to try yummy new recipes. I like to spend some time on my pretty red laptop now and then.

The bummer of it all is that this is what sometimes happens when I do the above things...

The little blighter got into the cupboard that housed the syrup and used his little teeth the get the top off. I'm pretty sure he enjoyed it though. And I'm ok with that cause hey, everybody needs a little sugar now and then!

Chicken Scallopine

PW's Chicken Scallopine

1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup Chicken broth (I used this instead of 1 cup dry white wine)
1 Lemon
1/2 cup heavy cream
1 heaping tablespoon capers
chopped fresh Italian parsley

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides...

...then dredge in flour.

Heat butter and olive oil in a large skillet over medium heat.

Fry chicken breasts until golden brown.

(about 2 minutes on one side and 3 minutes on the other)


Remove to a plate and set aside.

Take the mushrooms...

and throw them mushrooms into the pan and stir.

Immediately pour in chicken broth, (or wine if you so choose), then squeeze juice of 1/2 to 1 lemon.

Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir.

Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!

Place pasta and chicken on a platter and top with every last drop of sauce.

Generously sprinkle Parmesan Cheese over the top.

Um, ladies and gentlemen... be prepared to be amazed! It is so, so, so goooooood!!!