Off of that note, it's mid-April, Wednesday the 17th, and it's literally less than a month a way from graduation for me (and my beautiful sister, Amy!). I can't believe I'll be starting my "adult" job soon enough. I've worked incredibly hard for this, and walking across that stage will feel incredibly more validating and important than when I graduated with my Bachelors degree at Cornerstone. I'm excited to see what God has in store. I'm trying to be patient and not go crazy in the process. My board exam is days away, so once that is out of the way, I will feel much more relaxed and ready to enjoy my last few weeks with the title "intern". Austin and I are looking forward to a much needed couples vacation after graduation. We are headed to sunny Florida where I'm praying there is only sunshine and blue skies to enjoy! Adios Michigan and your continually depressing weather....
Just another thanks be to God as He has been good to Austin and I throughout this season of life. We are blessed with good friends, generous family, and each other to support us and love. I have created, renewed, and consolidated some really special friendships within the last year. As a professional in the field I am in, I've grown to see and learn the importance of genuine friendships. Friends should be those who feed your soul, not suck it dry. For a long time, I felt drained in that I was always the one giving my time, efforts, listening ear. It has been God's grace and love shown to me through these people that has gotten me through circumstances over and above my ability to cope. Shout out to those of you who know who you are! I owe you a huge party for sticking through this journey with me and loving my crazy self through it. :)
Speaking of goodness, this season has certainly not been one of "plenty" as I have been working part time, but I wanted to post this recipe because it is so economically friendly AND so good. My domesticated ways are waning and I'm not sure if that will change or not once I am officially done with grad school...but I do enjoy cooking still (for those of you who wondered where the heck this blogger cook went).
So here is my "healthy-ish" version of chicken fried rice. We love Chinese food in our home...well my husband could live off of it, literally - that is not an exaggerated statement. So the day I can replicate Orange Chicken from the Rivertown mall, we will be set for life. Complete Seriousness Folks.
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Ingredients: missing from pic were the eggs, raw chicken, and sugar (Splenda/healthy sugar packets). Substitute soy sauce/Teriyaki sauce...either tastes fine! Adapted from the following recipe: http://chinesefood.about.com/od/ricefried/r/friedricechix.htm Ingredients Needed: 3 cups of cold cooked rice 8oz cooked chicken or cooked turkey chopped 3 eggs (or more if desired) A small frozen package of mixed veggies (carrots and peas) 1 medium white or yellow onion 1 white or green onion diced Seasons will include light soy sauce, salt/pepper, Wok Oil for stir-frying - (you can find this in the Asain cultural food section of you major grocery stores) |
Cook seasoned (Salt/Pepper) chicken breasts in the Wok Oil and Soy Sauce
Shred cooked chicken on a cutting board
I have my veggies set aside (if it looks like there is corn in there...it is...
I chose the wrong "mixed veggie" bag )...plus my chopped onions.
Used about 3 cups of rice for this batch....instant rice rocks.
Cook that rice up.
Cook the eggs in a separate skillet...(I used about 3 scrambled)...then put oil in same skillet on medium heat add onions veggies and cook for about 10-15 minutes...add in shredded chicken....then cooked eggs. I add salt and pepper and soy sauce as needed for flavor to this mix.
Once that has simmered and seems blended...about 25 mins...add into the rice mixture in your big pot. More soy sauce for flavor, stir, and let it simmer together on low until you serve it up!
Oh yeah! And the left overs are a tasty thing to look forward to!
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