Last Week in God's Country

That's what the locals call it anyway. And we can see why. We have been so fortunate to be here for the season change. Take a look at the tree right outside of our door! 

Daddy is finishing up the job and Lainie and I are cleaning the house and enjoying the last days here while the weather is beautiful. 

Daddy's birthday was last week so Lainie and I went to the bakery and got a treat and then at the grocery store we got some candles to surprise Daddy when he got home from work. 

Daddy was so pleased and to celebrate we abandoned our sweet bakery treats and opted for Dairy Queen. It was a wise choice. 

And the next night we wandered into Minnesota to a place called T Bones which, surprisingly turned out to be a pretty fancy place! 

Daddy ordered the prime rib and I got a French dip sandwich. It was delightful. We also invited our new friend Mark to join us and he blessed us with another birthday treat. He picked up the tab! It was so nice to spend time with a fellow Christian and share testimonies and words of encouragement. 

Speaking of that, we spent another Sunday at the church Mark showed us with the Pastor and his family. It has been such a blessing to make new friends, ones we hope to keep for years to come. Daddy and I were hoping this new adventure would bring us some new brothers and sisters, and we have not been disappointed. 

I made Daddy a yummy birthday supper and I wanted to share it. 

Hummus Crusted Chicken:

Boneless, skinless chicken breasts

Hummus, original or flavor of your choice 

S+P; lemon pepper seasoning

Preheat oven to 450*. Oil baking sheet with coconut oil. Pat chicken dry and sprinkle generous amounts of S+P. Spread hummus on top and sprinkle with lemon pepper seasoning. Bake for 20-25 minutes, or until juices run clear. 

Mashed Squash with Ginger:

1 large butternut squash, seeded, peeled and diced

1 inch finely shredded ginger

3 green onions, greens saved for garnish

Sour Cream

In a medium saucepan, melt a pat of butter and sauté onion and ginger until aromatic. Add squash and cook, stirring  occasionally to prevent burning, for 15-20 minutes until soft. Mash with a fork or potato masher, leave clumpy and serve with a dollop of sour cream and green onions. 

Creamy Peas:

 One bag frozen peas

4 mushrooms, finely diced. 

-1/3c. Heavy cream

-1/3 c. Chicken broth

1T. Butter

1T. Flour 

Pepper to taste

In a medium pan cook peas in water until warmed through, drain liquid and transfer peas to another bowl, set aside. In pan, sauté mushrooms in butter then make a rue with butter mixture and flour. Then slowly add cream and broth, alternating to mix thoroughly until thick. Pepper to taste and add peas. 

*one can of cream of mushroom soup (no milk) would also work, but homemade is always better. 

Hopefully next time I blog we will either be home in IL or out on another location. 

Love love love love