Summer Lovin'

Summer is my busiest time of year, so while everyone else is relaxing and going on vacation, I'm working 7 days a week.  

Literally.

I've taken one day off in the last month (and even then I was getting phone calls and answering emails).

With that schedule, the last thing I need to worry about is what I'm going to wear in the morning.

So I went on a shopping spree! 

I don't have any pictures, but it doesn't matter.  They'd be boring.  

I stocked up on the basics - black capris (3 pairs!), a black skirt, a tan skirt, red shorts from JCrew (ok, those aren't really "basic", but they are so cute, and I can't resist JCrew)...

Life is now much easier in the morning, and at $4 each, it's well worth it!

I also found this cute Kensie shirt that is also not basic but I couldn't resist either.

I love the lime green!

Check out Lemons & Chambray to see what Winavie found for summer.  (I am seriously jealous of that tote bag).

Next month:  Hail to the Red, White & Blue!

Cinco de Mayo

Yes, I know it's Ocho de Junio.

But, I had planned to make this recipe for Cinco de Mayo.  I actually made it last weekend, but am just now getting around to posting the recipe.

Do you notice a trend?

I also finished knitting a scarf today.

Yes, a scarf.

Yes, I know it's June.

Anyway, this was muy bueno and totally worth the wait.

Slow Cooker Taco Chicken Bowls


Ingredients
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
cracked pepper to taste
2 cups dry rice (or not!)
8 oz. shredded cheddar
½ bunch cilantro (optional)

Directions

1. Add everything except the rice, cheese, and cilantro to the slow cooker with ¼ cup of water. 
2. Stir, making sure the chicken is covered in the mixture.
3. Cook on low for 8 hours.
4. Near the end of the cooking time, cook rice according to the package directions.
5. Stir chicken mixture with a fork to shred the chicken.
6. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Personally, I thought the rice was ok, but I also think this would be great on tortillas, or even tortilla chips.