I know this title may sound like I’m reaching to be punny, and yeah you’re right, I am reaching. But I believe I got the point across.
So today my mom and I decided to make some homemade veggie bean burgers and hummus. We used the recipe I blogged about earlier this year for the veggie burgers. And the only change we did was putting flour on it. This allowed them to be more packed and more like burgers. When I used this recipe previously they fell apart quickly, so you have to use something to keep them together.
For the Hummus, we used our favorite website: allrecipes.com. It is an Cilantro Edamame Hummus Recipe. SUPER GOOD!
Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.
Both of these recipes were super easy and required very little equipment which makes clean up so much easier! Believe me, chips and Salsa really enjoyed that! Also these recipes can be easily frozen, allowing you to make good food ahead of time! Yay being prepared.
Anyways I hope you enjoy these recipes just like we did! Any feedback is greatly appreciated!
So while I am a vegetarian, my mom and stepdad are not. So I was not able to partake in this adventure. But I know they enjoyed it.
My mom recently bought a Paleo Cookbook and she loves it. If you are not aware of what Paleo is, it is a more natural and raw way of cooking without using processed foods. Last night they cooked Pork Chops and according to Salsa they were “Delicious. A definite keeper. Outstanding. Tasty. Company worthy.” So it was obviously really good haha.
Pork Chop Scotta Ditta
Scotta Ditta means “Burning Fingers” in Italian.
Serving 4
Ingredients for Marinade/Chops
1/4 of a Cup of Whole Grain Mustard
1/3 of a Cup of Champagne Vinegar
2 Teaspoons of Minced Garlic
1/3 of Cup of Red Onion, diced
1 Cup of Extra Virgin Olive Oil
1/4 Cup of Rolled and Thinly Sliced Fresh Basil
1/4 of a cup of Thinly Sliced Fresh Greek Oregano
2 Teaspoons of Sea Salt
2 Teaspoons of Coarsely Ground Black Pepper
4 Bone-In Pork Loin Chops, frenched
Directions for Marinade
Combine all of the Marinade ingredients in glass container with a screw on lid
Shake the jar for 10 seconds and pour 1/4 of it into a medium-size glass baking dish
Put the pork chops in the dish and pour 2/3 of the marinade over it, saving the rest to bast it later
Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours
Directions for the Chops
Preheat the grill on high on one side and the other being medium-low
Take the chops from the marinade and throw away the marinade
Put the chops on the high head and grill for a minute and turn 90 degrees and grill for another minute.
Flip the chops the repeat on the other side. (The outside of the chops should have black grill marks and the bones should have some char to them).
Place the chops on the lower temperature side and baste them with the rest of the Marinade
Cook them with a lid on, while turning them every couple minutes. They are done with they reach an internal temperature of 160 F
Hope you enjoy the natural way of eating these Pork Chops Caveman Style!
In the last few years we discovered the versatility using Quinoa. it is an ingredient that can be substituted for many grains. AND SUCH AN HEALTHY ONE TOO!! Plus it’s fun to experiment with and super tasty!
Today my mom and I substituted quinoa for couscous. So this recipe may have different taste using couscous. But I like quinoa a whole heck of a lot more plus you know as “Chips & Salsa” we love to spice it up and change the recipe a little bit.
Also I’ve found out you DON’T HAVE TO FOLLOW THE RECIPE EXACTLY!! Do what you think tastes good and enjoy it for that! The recipe is a guide for you, it is up to you to follow it or not. The author of the recipe is not eating your food, you are, and you deserve to enjoy it!
So this recipe, as I said calls for couscous but we changed it along with a few other things haha. I hope you enjoy it!
“Couscous with roasted cherry tomatoes & pine nuts”
From: “Vegetarian: Step-by-Step”
Serves 4
Ingredients:
2 Cups of Cherry Tomatoes (Grape)
3 Tablespoons of Olive Oil
3/4 of a Cup of Couscous (Quinoa)
1 Cup of boiling water
1/4 of a Cup of Pine Nuts, toasted (Sunflowers)
1/3 of a Cup of coarsely chopped of Fresh Mint
Finely grated Zest of 1 Lemon
1 1/2 of a teaspoon of Lemon Juice
Salt and Pepper, to taste
Crisp Green Salad and cheese, to serve
Directions
Preheat the oven to 425 F. Put the tomatoes and 1 tablespoon of the oil in a ovenproof dish. Toss together, then roast them for 7 to 8 minutes in the oven, or until the tomatoes are soft and the skins burst. Let it stand for 5 minutes
Put the couscous in a heatproof bowl, and pour the water over the grains, cover and let it stand for 8 to 10 minutes until it becomes soft and liquid is absorbed. Now this step changes if you use quinoa. Make sure you follow the directions of cooking quinoa. These grains COOK DIFFERENTLY!
Add the Tomatoes and their juice, the nuts, mint, lemon zest, lemon juice, and the oil. Season it with the salt and pepper and toss.
Serve the dish with the salad and cheese.
You can eat this cold or warm. It is a great meal anytime! We hope you enjoy this meal and remember it is is for you and you should enjoy it! So spice it up your own way and love it!
Pesto sauce is usually an acquired taste. I remember the first time I saw the green sauce on my pasta. I didn’t want anything to do with it.
My first stepdad used to make the most amazing pesto sauce (at least it took awhile for me to find out it was that amazing). Every year he would go to the farmer’s market and buy fresh basil and would make a whole day of making fresh pesto. I don’t remember everything that went in it but either way it was GOOD STUFF! We would have enough to freeze and last the whole entire year. Whenever I opened up the freezer there was so many bags of Pesto no matter what time of year.
Well sadly my mom and I have not been able to replicate that same pesto sauce. But my mom came close with the recipe she made yesterday. She used a recipe she has stashed away from ALLRECIPES.
“Elizabeth’s Pesto with a Southern Twist”
allrecipes.com
Rated: 5 stars
Submitted By: ELIZAETH MELVIN
Prep: 15 mins. Ready: 15 mins. Servings: 24
Ingredients:
1 ½ Cups of firmly packed Basil Leaves
1 Cup of firmly packed Spinach Leaves
½ a Cup of fresh Flat-Leaf Parsley
5 Cloves of Garlic, crushed
½ a cup toasted Pecans
1 Tablespoon of Lemon Zest
½ a Lemon, juiced
1 Cup of grated of Parmesan Cheese
½ a Cup of grated Pecorino Romano Cheese
½ a Teaspoon of Cayenne Pepper
1 Teaspoon of Sea Salt
1 Teaspoon of fresh ground Black Pepper
1 Cup of Olive oil, add more if needed
Directions:
Blend the basil, parsley, garlic, pecans, lemon zest, lemon juice, Parmesan Cheese, Pecorino Romano Cheese, cayenne pepper, sea salt, and black pepper in a food processor until all of the ingredients are integrated. While the food processor is running slowly drizzle the olive oil into the mixture until mixture forms a paste
When we tried the sauce both my stepdad and I realized that it was a little salty. So even though it does not call for much salt be aware the salt flavor can be overpowering. But enjoy, and make sure you check your teeth just in case you have some basil leftover haha.
The Two Peas in a Pod are back and we are heading to Cincinnati! The other night my mom made the start of this wonderful dish and realize that the traditional way to eat it was with pasta, so she froze it and finished it last night. One thing about chili is that it tastes great even frozen for days. Make sure when you have this dish you include pasta; it makes this dish unique unlike normal chili.
We are excited to start up this blog again and bring you fun recipes with a little bit of spice to them! I hope you enjoy this amazing dish and remember if you have any feedback or suggestions we would love to hear them! Thank and “be kind to one another.”
Sincerely,
Chips & Salsa
“Cincinnati Chili”
Cincinnati Chili
whatscookingamerican.net
Ingredients:
1 large Onion, chopped
1 Pound of Extra Lean Ground Beef
1 clove of Garlic, minced
1 Tablespoon of Chili Power
1 Teaspoon of Ground Allspice
1 Teaspoon of Ground Cinnamon
1 Teaspoon of Ground Cumin
½ a Teaspoon of Red (Cayenne) Pepper
½ a Teaspoon of Salt
1 ½ Tablespoons of Unsweetened Cocoa or ½ an Ounce Grated Unsweetened Chocolate
1 (15 Ounces) Can Tomato Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon of Cider Vinegar
½ a Cup of Water
1 (16 Ounces) package of uncooked dried Spaghetti
Other Toppings to taste (Oyster Crackers, Shredded Cheddar Cheese, Chopped Onion, and Kidney Beans (16 Ounces) Can
Directions:
In a large frying pan over medium-high heat sauté the ground beef, garlic, and chili powder until the ground beef is slightly cooked.
Add the allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce the heat to low and simmer, uncovered, for 1 ½ hours. Remove from heat.
Cook the spaghetti according to the package direction and transfer onto individual serving plates.
Ladle the chili over spaghetti and serve with the toppings of your choice. The Oyster Crackers are served in a separate plate.
I want to first apologize for being gone and not posting anything for the past few months. I was getting help for something that I’ve been struggling with quite some time. I do appreciate all of the love and support that friends and family continue to give. Thank you!
But now the Chip to My Salsa is back and ready to spice your dish up again! So we will start posting our dishes up again soon. In the meantime if have any dishes you’ve spiced recently, let us know! We would love to hear from you!
Over the last few months I noticed something pop on my Instagram Feed that just looked absolutely delicious. It was Marney Harris’s photos of her baking or the food the she made while she is studying at the University of Johnson and Wales in Charlotte, NC.
I met Marney Harris at Camp Seafarer years ago as both campers. We became fast friends and I even remember her performing in Camp’s performance of “You’re Good Man Charlie Brown” and she played Sally and boy can she not only cook but she can sing too. Well we lost touch for a little while until I caught up with her and I wanted to hear all about her experience as a baker. So please enjoy Chips & Salsa first “Featured Chef Piece” and if you would like to see any of Marney’s Creation please follow her at on her blog Sweet Southern Comfort and discover this amazing friend and baker (it will probably leave you drooling over her creations)!
Meet Marney Harris
Baking with Marney…
“It’s hard for me to say that my baking journey had a specific starting point. I grew up in a very Southern family in a very small NC town. My mother’s family did not have a baking bone in their body, but my father’s family is a different story.
Daddy’s mother, my grandmother Joby, was the best baker in the state of Georgia (and very possibly the South). I can remember visiting her in Atlanta and making some of the greatest baked goods that I have ever tasted. She was known for her pound cake, pies, and biscuits; and I’m extremely lucky that she passed all of her recipes down to me. Joby was a true Southern baker, and that is now what I strive to be.
Despite my love for baking and a desire to own a bakery in the future, I decided to pursue a Business degree at Salem College. I truly believe that this decision was great, because it helped me realize that I have the entrepreneurial spirit. While at Salem, I started working for Gigi’s Cupcakes of Winston-Salem. This, again, was a wonderful decision.
After spending almost two years of my life in a bakery and learning so many amazing things about a baker’s life, I knew that I wanted to pursue some kind of pastry schooling. I was lucky enough to know someone from my hometown that had attended Johnson & Wales University in Charlotte, and she spoke very highly of the program. JWU also offers an accelerated Associate’s degree for those that have already earned a Bachelor’s degree, which allows those students to complete the program in a year. This caught my attention, and I applied in January 2014.
When I received my acceptance letter in late February, I was overcome with excitement and knew that this was the right step for me to take. Now that I have been in the program for almost 6 months, I can honestly say that attending JWU has been the greatest decision that I have ever made. As crazy as it sounds, I look forward to waking up at 5am every morning to spend over 6 hours on my feet in our baking and pastry labs. I have learned even more than I expected, and my love for baking continues to grow every day.
I am also very excited to say that I will be completing an internship with Back in the Day Bakery in Savannah, GA this coming summer. I have been a huge fan of the Day Family after buying their book and seeing Cheryl Day on Paula Deen’s Food Network shows. This is an amazing opportunity, and I am beyond grateful to learn from their bakery family.
If you haven’t been able to tell already, I am a very Southern baker. I have a huge appreciation for and love learning about fancy, gourmet desserts; but nothing beats the taste and charm of Southern, made-from-scratch dishes. The South holds a very dear place in my heart, and the simplicity (yet somehow difficult nature) of Southern desserts is what makes them so wonderful. Good baking does not have to be complicated…it just has to be good and be made with love. In the long-run, I would like to own my own made-from-scratch bakery or market; complete with baked goods, breads, a café, and other various offerings. I hope to maintain Southern (made-from-scratch) concepts and a family-like atmosphere.
P.S. My favorite dessert to make and/or eat is pecan pie”
So many Yummy Pies!
I hope you enjoy this piece and visit Marney’s Page, she is an amazing person. As Ellen says “Be Kind to One Another’ and have a great Sunday.
I realize it’s been awhile since my mom and I posted anything on our blog, and I’m so sorry. But it’s been a very busy past few weeks for the “Chips & Salsa Duo.” Well here is a quick recap of the past two weeks or so without hopefully droning on…
So after parting ways from our family in Georgia I travelled by bus ( a whole another story/adventure) with my dad to Port Canaveral and board the Freedom of The Seas! We had an amazing time with some the most decadent meals we ever had. We said hooray to the New Year and had a great time! My mom had her own potluck New Year’s meal filled with good luck food and some yummy Bloody Caesars!
But we had to get back to the real world but that also means more time to cook for our families! All I have to say is hell yes because I missed it too much! Though my mom was the lucky one and got to cook the first meal that we will post for 2015! Oh Salsa haha.
Well she cooked a very yummy dish called “Naked Shrimp Pasta” via allrecipes.com super great! She really is a great cook and I wish I could just push copy and paste all of her skills into my cooking skills because every time she cooks she blows my mind! But anyway here is the recipe:
Naked Shrimp Pasta
allrecipes.com
Rated: 4 ½ stars
Submitted By: Matt Zacek
Ingredients:
1/2 smallonion, chopped (red)
3 clovesgarlic, chopped
olive oil
1 tablespoonbacon drippings
4 slicesbacon, chopped
1 (12 ounce) packagedry fettuccine pasta
14 ouncesfrozen shelled and deveined medium shrimp – thawed and patted dry
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Brown the bacon in a large skillet over medium heat until crisp, about 5 minutes; stir occasionally. Drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. Stir in garlic and onion, and cook until the onion becomes translucent, about 5 minutes. Stir in the shrimp, and cook just until pink and opaque, 2 to 3 more minutes. Mix in Italian seasoning, black pepper, and diced tomatoes, and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.
With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet, cover, and cook until just wilted, 3 to 5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over cooked fettuccine.
The meal was amazing! Like I said “Salsa” is an amazing Chef! Well I hope your New Year’s is starting great and you are treating yourself. And remember if you have any suggestions please let us know!
So rewind a day before Christmas Eve. I was so ecstatic to cook a new (well new for the chip) recipe with my mom. It was my pleasure as I assisted her as the sous chef for this saucy dish:
Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9×13 inch baking dish
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Keep in iron skillet.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mushrooms mustard, and cream, and cook until it reduces to half of the volume of liquid.
Slice pork, and place on a serving dish. Spoon sauce over heat, and serve.
We also served a lovely Spinach Salad including peppers, mushrooms, tomatoes, carrots, and onions. It was a great dinner!
So the top photo is the making of the Pork Tenderloin. The bottom one is the finished product featuring my amazing stepdad, Gary Kirchner, and this is one of his favorite dishes! He just flew in from New York, and we were so excited for him to arrive. I am so grateful for him and the love he gives to me and of course my mom. He makes her so happy and loved and that is the only thing I really want in life. Anyways I am beyond happy that I have him our lives. I love him so much. It was a great and very successful meal for everyone.
Well let’s just say the next day, Christmas Eve, was just a little bit hectic to say in the least. But it was family and it was fun!
I will not elaborate too much about how we cooked many of our dishes, or we would be here all day, and besides we had too much fun with the family! But I will talk about what we had and plus I have a ton of photos! I’m not sure where to even start, because after Grandma made a brunch of Egg Casserole with Green Chiles and a Coffee Cake (yes she cooked brunch too plus dinner… what an amazing woman) the show started…
Grandpa…oh and I forgot to mention that my Grandpa makes his own beer! He’s so awesome, I always like to brag about him because it just adds that extras coolness to his already great self. Anyways, he started right off with making his famous Prime Rib. He cut it up, weighed, seasoned it, cooked it. Oh my gosh, it was the best.! He makes his own smoked jerky too. He also was in the Air Force and worked for Delta as an international pilot for a countless number of years. While at the same time raising an amazing family alongside my Grandma. Gosh how do they do it all?? Anyway continuing with the day-dishes. Well first of all my mom and I went shopping for a New Years Eve dress for me, Yay! And we got matching Snowman Broaches! I love my partner in crime so much!
I might just list some of the things just because there was so much! So here we go… as the 12 drummers play:
Great find, that allowed us to mark who’s drink was whose. The Salsa got the Green Ball and I got a Snowman!
So for appetizers we had a slew of different options. This amazing Shrimp Cocktail (awesome presentation by Grandma by the way) with homemade cocktail sauce. Cheese/Sausage Balls made by my amazing Aunt Diane (who plus my Uncle Eddie have hosted and cooked for a countless number of parties this week, and they are not even done! They are an amazing couple!) that were scarfed down in a matter of minutes,. But really, Chips and Salsa from El Sombrero (of course my mom and I made an extra stop to get more haha) that were a hit, and just a slew of other munchies!
Homemade Carrot Casserole made also by Grandma. I love how it is is already has a bit into it.
The Traditional making/decorating Cookie Contest, always a favorite
Of course this time is so special to family and I loved spending it with them. I loved bonding with my cousins who I do not get to see enough, and who are amazing in each their own way. And my partner in crime, whom I as I said before is the most amazing and beautiful person in the world, and my best friend in the world. She’s so cool!
Below is the entirety of all of the dishes put together! So as you see we have the Prime Rib, Carrot Casserole, Long Grain Rice Dish (a Puls tradition), Cranberry Jello, and Homemade Horseradish. We obviously had a great spread! Hell, that’s an understatement it was the BEST!!!
Afterwards we enjoyed a wonderful slideshow about celebrating my Grandpa, which was very touching, made my cousin Shannon. It was a great treat to see such a wonderful man being honored. We then continued to the present opening ceremony which was hectic but always fun to see peoples’ faces light up when opening up their gifts!
My mom and Stepdad and got me one of the BEST, and most PERFECT GIFTS! Drumroll… a fondue set and a cookbook from the Melting Pot! Omg could you believe it?! Hell Yes! My Favorite restaurant in my own home, not possible until now, haha. They know me too well.
Anyways wrapping up (funny puns, Gary loves puns by the way) we ended the night with watching “It’s a Wonderful Life.” It was such a great way to end the night, and a great way to start Christmas. I loved this Christmas Eve and just the whole time I got to spend with my family. I loved getting the time to bond more with my grandparents, watching my cousin graduate from college, and of course cooking!! My all-time favorite part of these past two weeks was spending extra, extra time with my partner in crime, my other pea, my best friend, my other half, the salsa to my chip, and of course my madre. I loved just everything we did. From cooking together, to cuddling and snuggling, to loving on one another, and just plain loving and being there for each other because she just makes me so unbelievable happy. She is perfect.
Well I hope this is not too long or sappy for you, but I hope you have a wonderful Christmas with your loved ones. Chips and Salsa will tell you all about our adventures from New Years once I get back from my annual Father/Daughter Cruise and my mom’s New Years Party.
So I hope your Holidays with whomever you are spending them with are going over splendidly well and that you are having a jolly time! I’m spending the beginning of the Holiday Season with my mom’s side of the family. The Puls, Stone, Pulley, and Kligman family bounce between Marietta, Cumming, and Gainesville, GA during this time.
It started off with a bang when I had the opportunity to help decorate my Grandparent’s Christmas Tree!
It was a great way to start off my vacation. There were two reasons that made it so wonderful. Besides that I was with my grandma; but I have not decorated a Christmas Tree in years, so it that was so much fun! Reason number Two that made this start so wonderful was that I was privileged to spend some time bonding with my grandmother. She and I do not get this opportunity very often and I was so delighted to hear about her stories and just everything that makes her such a loving and wonderful person. Please forgive me since I’m about to go a tangent a little bit. She is the type of person who loves to please everyone and make sure everyone is comfortable. She loves her family and you can tell that they mean the world to her. She has a huge heart and I was so happy and enthralled to hear how she became the wonderful grandma I have known to love!
Well anyway to continue on with my Holidays the next few days I was lucky enough to celebrate the College Graduation from Kennesaw State University of my cousin, Shannon Stone. She even had a cap that was touching and dedicated to her parents
I’m so proud of her and everything she accomplished. We topped it off with a lovely family dinner at a wonderful chic Mexican restaurant
called, Tin Lizzy! The next day Shannon and I got to bake over 100 peanut and Hershey cookies for uncle’s work party, slightly overwhelming haha.
Side note, I was also introduced to a pasta maker! Shannon and I got to make some homemade pasta! It is going to make some great gifts plus I had so much fun doing it with my cousin.
I was so excited though my mom, my partner in crime, my jelly to my PB, my salsa to my chip, my other bunk to the bunk bed, my other pea in the pod, and of course my best friend came in early to see me!!! And guess what we went to our favorite mexican restaurant, seriously they have the BEST SALSA IN THE WORLD! It’s called El Sombrero. They have a bunch of locations all of over Georgia. And the Salsa is out of this world! With just the right amount of cilantro and spice damn, it’s so yummy, we get it by the very large containers! Anyways it was awesome!
Well anyway speeding up the days so this post does not drone on and get boring, my partner and I got to finally cook together after so long!! On Friday we made the Mexican Quinoa! Now my grandparents have not ever heard of quinoa so that was a treat to cook for them!
We kept pretty much to the recipe so see the Post titled “Mexican Quinoa” if you are interested. But We did of course make a few adjustments.
We added four Chicken Breasts, that mom instructed me to bake and season. I put Garlic Powder, Crushed Red Pepper, Mesquite Seasoning, and of course salt and pepper.
I baked it for 35 minutes on 375 degrees
Oh side note earlier I baked 90 more of those cookies you know peanut butter ones with my grandmother for my grandpa. They are his favorite and I really wanted to make him happy since he gives so much to his family and cares for them so much
We also changed it by using a yellow onion instead of a red union which worked just fine.
My mom cut up the chicken into cubes, but you can shred it if you want
Everything else was pretty much the same, except we added a little more quinoa because there were more people
Add the chicken at the end while you are simmering because you do not want to over cook it.
It was very successful! Plus I loved cooking with my mom! I also had some Sriracha Sauce which I loved! And put some of the chips and salsa from El Sombrero which was very good! And I believe my grandparents liked their first experience with quinoa and Sriracha Sauce!
The next day we had to get ready for my cousin’s graduation potluck dinner and Chips & Salsa were bringing chips and salsa and making the famous Guacamole! We stuck pretty much to the recipe. Tweaked a few things just cause we may not have not had fresh veggies, but it did not stop us! And boy was it successful! And everyone brought something they were famous for! So example my grandpa made some awesome jerky and grandma made meatballs and shrimp cocktail!
It was great celebration with everyone to celebrate the success of someone I love so much!
My mom and I ended the evening with a trip to froyo. And I do not think I have not explained my LOVE for frozen yogurt which I will not go into detail in this post. Let’s just say I take pics (like the one below) of them all haha.
But it has been such a great trip so far, and I look forward to seeing and bonding with my amazing family in the upcoming week. We are such great family that does not get together very often but every time we love on each other and it is a wonderful celebration. I’m so lucky to have this kind of family in my life and would not trade them for anyone else. I got honestly believe I was blessed when I was born into them. They care, love, and cherish one another so much.
Before I get too sappy I hope your Holidays are going well and let us know if you have any ideas for a Christmas or New Years’ Dish! And remember as Ellen always says “Be Kind to One Another”
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The Chip to my Salsa 