Each Friday, I am hoping to list some things I am thankful for from throughout the week. So continuing for this March final Friday…
- unplanned, loosey goosey weekends
- hanging out with neighbors turned friends (sans kids)
- aunts and uncles who babysit…and do the dishes in the sink as a bonus
- that random turkey breast found in the freezer when Sunday dinner with Great Grandpa gets canceled
- 1:1 time with my youngest while the two bigs are play dating at their friends’ house
- banana bread in the office
- a delicious sandwich
- nights when we get to watch our show uninterrupted
- when appointments cancel and I get an unexpected office day
- donuts in the office
- the sound of my kids giggles
- a new recipe that turns out to be delicious
- a new crochet hook and the ability to splurge on it
- when your book hold arrives just on time
- a finalized schedule
- big revelations
- afternoon chats
- friends who unabashedly say I love you and don’t worry about making it weird
- the start of spring break
I am writing for the 19th annual Slice of Life challenge presented by Two Writing Teachers.
Karyn In The Kitchen 
Lots of things to be grateful for! Love the loosey goosey weekend, donuts, the good sandwich (now I really want a REALLY good sandwich, can’t think of the last time I had one!), and the new recipe. It’s been a while on that too, but the last new one we tried, my daughter actually found and it was AMAZING and instantly became one of our staples.
Happy Friday!
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Well now you have to share what it was!!
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Brown sugar bacon chicken. Soooooo good. Just brown sugar (I don’t ha e the recipe in front of me but probably at least a cup… Just however nuch it takes to coat all of your chicken. I’ve had to double the recipe to have enough) mixed with pepper and garlic powder (or maybe garlic salt, I can’t remember). You wrap the chicken in bacon (I precooked it in the microwave for a couple minutes so you don’t overcook the chicken in the oven trying to get the bacon cooked). The coat in the brown sugar mixture. Then cook at 375 until the chicken is 165 degrees (we use boneless chicken tenderloins that are smaller so it only takes 20-25 minutes but if you have bigger chicken breasts, it would take longer) It’s AMAZING. And EVERYONE loves it! Kids included!
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Pingback: Friday Thankfulness | Rita DiCarne
First, what a good practice- remembering gratitude. Second, what a great list, that reveals so much about you. And I love the repetition of “banana bread in the office” and “donuts in the office”! I’d be grateful, too!!
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… can I add, the poignancy of a friend saying “I love you” without worry about making it weird! Just a lovely line.
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I will never miss an opportunity to tell my friends I love them. Ever.
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