Saturday

I’m sitting here at work, bored as heck. Bryan is taking a nap. I’m wishing I could do the same. I also know that I should be doing some homework. Ugh. So, I’m sitting here, procrastinating and avoiding what I really need to do.

We had a three day weekend last weekend. It was nice to have that extra day off and we had a good Valentine’s Day weekend. We went out to dinner at the Brick Oven and watched a movie on Friday. Saturday we had to work early, so we didn’t do much in the evening. On Sunday though, I marinated and cooked a large hunk of meat (steak) and we thoroughly enjoyed it while watching the pairs figure skating for the Olympics. On Monday, we went up to Ogden to visit Bryan’s family. We had a good time talking and playing games.

I liked having the shorter week, especially since we had Monday classes on Tuesday and Monday schedules are my easiest days. Things are starting to get crazy in my classes. Now we’re getting to the point that the professors are saying “okay, now that we have taught you something, write a 12 page paper on it and give a 30 minute presentation on it.” Ugh.

But, life goes on outside of school…I think.

(Dang, I didn't spend quite enough time updating my blog...still have a couple hours to go at work. And Bryan hasn't woken up yet)

Baby!

I’m going to be an aunt! I’m so excited! Liz just told the fam that she is going to have a baby in September. (Sep 19 was the exact date given, though we all know how accurate that can be.)

I’m so happy for Liz and PJ. I know they are going to be great parents. I can’t wait to see them in a few years. I can see a little girl (or boy) with blonde hair, freckles, and cowboy boots giggling madly as she/he runs away from PJ while Liz watches them laughing.

Yes Liz, I have it all planned out for you. (Miss you)

Don’t worry out there my faithful readers. I can reassure all (three) of you that my biological clock is not going haywire (yet). Still have to worry about school before we can welcome a mini-Belt into our lives.

Goin' on a Mission

So, my little brother Kyle just got his mission call to the Vitoria, Brazil mission.

WOW.

It’s hard to believe that he isn’t 8 years old anymore. It’s ridiculous. When people ask me about my little brother, I see my skinny, crazy, little brother bouncing around the house.

He reports to the MTC in Brazil on June 2 and will be learning Portuguese. Hopefully Bryan and I will be able to see him again before he leaves.

New Recipe

So, I got adventurous and tried out a new recipe. It turned out really good, but it was a bit on the more difficult side for my level of cooking mostly because I ended up trying to do everything at once. Don’t do that, it doesn’t work. Trust me. Next time I make it though, I will definitely be more organized and hopefully make a smaller mess (Bryan will appreciate that).

All that being said, we both really liked it and it was very filling. Give it a whirl and let me know what you think.

Balsamic Chicken Noodle Bowl

*Serves 6-8

1 pound linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese

Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.

In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.

While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.

When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from www.tastykitchen.com