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….Weekend Update
It was a quiet Sunday around here. Laundry and blog surfing in the morning. Lunch and grocery shopping with Thom in the afternoon. Worked on some projects for the two showers that are coming up in September.
Last week I shared the baby shower invite for CeCe’s shower. I was contacted by a woman who put together a handmade invitation website. She saw the picture on Flickr and wanted me to contribute the pic to her handmade gallery. You can see it here.
Hope y’all had a great weekend!
Cardboard Boat Races in Heber Springs
The World Championship Cardboard Boat Races are held annually in Heber Springs on beautiful Greers Ferry Lake.

Before I’d met Thom, I had never heard of cardboard boat races. Who would have thought that one could build a functioning boat out of paper supplies? Not me. But! It can be done.
….How to Brown Bag it.
Considering outrageous gas prices, student loans to pay, groceries to buy, and my fondness for purchasing magazines, my penchant for spending hasn’t deflated at all as the cost of living has been steadily inflating. It has been brought to my attention that I should, perhaps, think about brown-bagging a lunch instead of going out every day. Perhaps I should. And, I have. Really. I’m just so bad at planning meals. And following through. And getting up early enough to actually make a lunch before heading out the door before daylight even breaks. And forget making lunch the night before. Who has that kind of foresight or discipline?
I found this in my Faves folder and it’s interesting…How to pack a healthy lunch. There are some pretty good recipes here…like this one: South of the border lunch express, which I’ve made. I’ve tweaked it a bit for dinner for the two of us. It’s awesome the next day, as a brown bagged lunch, of course.
The original recipe is good for a one-person serving…but here’s what I do:
Ingredients:
26 oz jar of Black Bean Salsa {I get the Great Value brand at Wally World…and it’s SO good}
1 can of black beans, drained.
1-2 cups frozen corn {depends on how much corn you like, we like a lot}
Fresh Garlic {minced, 2-3 cloves} & Salt to taste {really important…definitely needs some salt}
1 boil-in-bag brown rice
Method:
Defrost corn in the microwave {add some water and cover, drain water before adding to pot}. Heat all ingredients til bubbly. Meanwhile, boil the rice according to package directions; drain and set aside.
Putting it altogether:
We like to eat this mixture wrapped in warmed tortillas. I like to spread a thin layer of sour cream over the tortilla. Add a couple of tablespoons brown rice over sour cream. Top with hot salsa mixture. Sprinkle with cayenne.
This is SO good the next day, minus the tortilla and sour cream. I just mix the salsa and rice together, dump it in a ziploc container and nuke it at work. It’s so good, sometimes I eat it for breakfast, and then go out to lunch. Hmmmm….
…hot, Hot, HOT
tap, Tap, TAP….is thing still on?
*Have survived my first couple of triple-digit days down here in Ark
*Just pluggin away at work and hanging out at home
*obsessed with planning CeCe’s baby shower
*missing the fam and the beach
*wandering the internet in search of inspiration for aforementioned shower
