Monday, May 23, 2011

One Day

"Mommy and Wa-Wen sittin in a tree. K-I-F-D-M-O-E. 1st comes the puppy then comes the kitty then comes the bird walking down the street."

She'll get it one day.

Thursday, May 19, 2011

Rich In Love

I'm determined to not take this forgranted. These days that seem to go on forever but are incredibly short all the same. The moments when you're


just being quiet...

holding on to each other...

 smiling your smiles...

eating your cookies...

flashing your blues...

and chasing yourself.

I'm holding on to these days for dear life because I know they are precious. I know they won't stay too long. I'm lucky to have you and I won't forget that. We are blessed. All of us. And what we don't have in the pocket, we got in the heart. We are rich in love.

Tuesday, May 17, 2011


Being from a small town is something that I've become thankful for. I wasn't originally really happy that everyone always knew my business, but as I've gotten older, being from Chapin is something I hugely embrace. It's a good thing when a community wraps it's arms around itself and never lets go no matter where you go and no matter how old you get.

This past Friday, our little community came together, all bound by a passion for life and the freedom to live it. One of our People is sick. Really sick. So some of our other people got together to do something about it. They didn't ask for help but we all came together and gave it. We gave it because we wanted to, needed to and had to.

In the middle of the night when we never thought we would, we all looked around at faces we hadn't seen in years and at our People who are there for you when you need them the most. One of the spearheads of the evening sums it up best...

All it took was a simple e-mail and this generosity unfolded. As I reflect back on the last six weeks of my life, I realize that the experience of helping David has given me more then I could ever give him. In one word, I am reconnected. Reconnected to those who have come in and out of my life, to those who have always been in my life, to those who are only in my life because we know and love David, and to that inner love and glow we are born with, but seems to lessen in brightness as we age.

Oh and that feeling I can't shake of my true "Breakfast Club" moment. Being overwhelmed with things to do, life to live, stuff to move, money to make, conversations to be had, the feeling of being alone surrounded by so many and there you were. Yes, all of you. The girl I sat next to in science, the guy I kissed in the closet, the parent's who had an entire slumber party sneak out, my mother, my amazing sisters, girl friends that no matter how long it has been or what it is are always there for you, those boys that you are able to call at 10:30 on a friday that drop everything and come and move an entire gym. Yes! That moment......As I sat outside the gym with all of my lifelong friends and family I couldn't help but want to write my own letter to Mr. Vernon.

Dear Mr. Vernon,

We accept the fact that we had to sacrifice a whole friday and saturday in the school gym to help out a friend. But what we found out is that each one of us is a brain...and an athlete...and a basket case...a princess..and a criminal... We found that we will always help each other out, we found out that even large boxes can be moved in heels, we found out that laughter is in everything, we found out that everyday is a blessing, and we found out that we will always have each other....Does that answer your question? Sincerely yours, The Breakfast Club

To my Breakfast Club I want to say thank you and this would not have been possible without the help of each and everyone of you. We were able to raise over $7,000.00. A special thanks to Stacey, Amber, Cam, Daye, Mom, Dad, Beth, Kay, Sam, Alicia, Gayle, Mary, Carlie, Denise, Kristie, Stacy, Ashley, Laura, Allison, Jeremy, Timmy, Gus, Martin, Matt, Chris, Russell, Brent, Clay and everyone who donated time, food, items and money... Live everyday to the fullest!

I'm proud of those People. People who have their own lives now but will never forget where they have come from. People who love their People no matter where they go. 

Monday, May 9, 2011

Ready To Take It

I've been thinking alot lately about this birthday. As everyone knows, I love birthdays. I especially love my birthday. But this birthday has me feeling, well, a bit weak in the knees. 35 has been a number that has yelled at me ever since I reached that age when you quit wanting to be older and you start wanting to be younger. You know what I'm talking about. I think it's a different age for all of us but it happens to everyone.

I vividly remember my parents at 35. They had built their dream house and finished building our family. My dad was at the top of his game professionally and my mom finally discovered confidence in herself. They had it going on as they say. So 35 for me has always represented the age where one must get serious. It would be time for me to really hunker down and start checking some things off the old life list. I could get away with goofing off all the years before, but at 35 it would be time to get down to business and shake off the shananigans.

Well here it is. Blaring down on me like the hot summer sun. The question is... how do I feel? Do I feel like it's time to really grow up? The answer is... good and hell no. The problem is...should I? Should I stress about my age? Should I change my focus? Here's what I've decided...

I'm proud of several things I've accomplished:
 - My degree. My Bachelor of Arts.
 - My marriage. 12 years and counting. It has been a great swim that closely resembles a journey across the Atlantic with great sweeping waves and then limitless calming seas. There is no land in sight and it makes me glad to know that we're still swimming.
 - My children. 7 and 4. Whoever thought me and your Daddy would make something as cool as you? Not this guy. That's for sure. 
- My friendships. I have grown deep, solid, lasting friendships with people who do not need very much watering and yet our relationships flourish and I have a bountiful garden that I'm very proud of.
- The bond with my brother, sister, Mom and Dad. Our family is ridiculous. We are ridiculous. The love we have for eachother, you get it, ridiculous.

Are there still things yet to do? Goals left unreached? Will my life be entirely different in 5 years? Yes. Yes and Yes. But as I approach this year and take a good hard look in the mirror, I'm happy with what I've done and where I am. Sure thinking about it makes my face grimmace a little like the first sip of whiskey but it warms my heart to know that I've done better than I thought I would have. I've reached that big giant adult step and I'm ready to take it.

Thursday, May 5, 2011


Because it's Cince de Mayo and because it's just plain delicious, please take the time to try...

Spicy Shredded Pork Tacos
Courtesy of The Pioneer Woman

Prep Time 20 Minutes
Cook Time 4 Hours Servings 8


■4 pounds (up To 7 Pounds) Pork Shoulder
■1 teaspoon Dried Oregano
■1 teaspoon Ground Cumin
■1 teaspoon Chili Powder
■1 Tablespoon (to 2 Tablespoons) Salt
■Pepper To Taste
■3 cloves (to 4 Cloves) Garlic
■1 Tablespoon (to 2 Tablespoons) Olive Oil
■2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
■¼ cups Brown Sugar
■1 whole Onion
■Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300ยบ for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa