- This adorable striped romper from Polarn O. Pyret. Addie needs this. She looks good in rompers.
- These sandals. They’re super comfy and I wear them with everything. I can’t say no to ruffles.

- Addie’s new sandals. She wears them with everything too. (And they really take me back to my childhood!)

- Lark Rise to Candleford. It hasn’t been playing on our PBS station so I’ve finally been able to watch it at my mom’s house. It’s delightful.
- So You Think You Can Dance. I like Lauren and Kent. And it’s fun seeing All-Star Neil.
- Peanut Butter Cup shakes from Arctic Circle. Guilty pleasure, yes. I’ve never had a better shake than at Arctic Circle and so it’s a special treat when I’m in Utah!

- This fantastic new blog about kids birthday parties: Hip Hip Hooray!
- Almond milk. Trust me.

- This purse. Love love.

- Recipe for Santa Rosa Salad. I make this all the time and everybody always raves about it. I promised several people I’d post this so here you go!

SANTA ROSA SALAD
1 box long grain wild rice (Uncle Ben’s ORIGINAL)[I used two packets of the microwave style, cooks in 90 seconds, 1- Wild and Brown Rice and 1- Santa Fe]
3 chicken breasts, diced
4 green onions, diced
1 red bell pepper, diced
3 oz. Chinese Pea Pods (Snow Peas), ends cut off and cut into thirds
1-2 medium avocados, diced
1/2-1 C. chopped pecans
Cook rice as directed and cool. Boil chicken breasts approximately 15 minutes or until cooked through. Dice the following into VERY SMALL pieces…chicken, green onions and red bell pepper. Cut ends off of Snow Peas and cut into thirds. Combine all ingredients (except avocado and pecans) and refrigerate overnight.
DRESSING:
2 cloves garlic, diced (or 1/4 tsp. garlic powder)
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 C. vegetable oil
1/3 C. Nakano’s Seasoned Rice Vinegar
Combine in BLENDER or beat well with hand mixer. Refrigerate overnight.
NEXT DAY:
Pour dressing over salad and mix well until coated. Refrigerate 2-4 hours before serving. Immediately before serving, add diced avocado and pecans – mix well. Serve on lettuce leaf.

















