Catch up

Time to catch up here again.  I'm only a month behind....

We've been doing chores here.  Yes, we're a little late getting started with that.  Not sure why, but I guess the saying "better late than never" applies to us.  I must say, I am getting a great deal of pleasure out of watching my little helpers.

And sometimes I think they actually enjoy fulfilling their roles in helping out, too.

Nelly had a little cold a while back and needed some breathing treatments for her asthma.  Owen hopped up on the bed to keep her company and I thought they looked so cute engrossed in their books.

This year over spring break I actually accomplished a major task that has been on my "to do" list for a long time.  I painted our piano!  I was nervous at first, having never tackled painting a piano before, but I decided it was so scratched up already it couldn't possibly look worse painted.    

 And YAY!!  I was right!!  I love the new look, and since one thing leads to another....I dragged up the picture you see on the wall from the basement where it has been hiding for the past two years. It was a yard sale find.  What a difference a little paint makes!!  I think some of my other furniture may be in danger of a makeover.

Today after lunch, Emily and Lauren decided they wanted to serve dessert on our china plates.  We had warm chocolate chip cookies with milk for the kids and coffee for daddy and I.  It was the perfect after dinner treat.  Our version of "tea and cookies".  

I am borrowing a recipe to share here today.  It's from the Food Network website which I have a link to here.  I admit I have not made it myself, but I have eaten it, and it is delicious!!  We had a potluck here a couple of weeks ago and this dish was shared.  I am definitely planning to make it in the near future.  I hope you enjoy it!  

Citrus Rice Salad

Ingredients

Rice Salad:

1/2 cup sliced almonds

4 cups low-sodium chicken stock

1/2 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

2 cups brown basmati rice, rinsed

3/4 cup chopped fresh flat-leaf parsley

1 medium orange, zested

1 lemon, zested

1 cup thinly sliced green onions

Vinaigrette:

1/2 cup extra-virgin olive oil

1/4 cup fresh orange juice

3 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons soy sauce

1 tablespoon honey

1 1/2 teaspoons ground cumin

Kosher salt and freshly ground black pepper

Directions
For the Rice Salad:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes

In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette:

In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.