Sunday, June 19, 2011
Simple DIY Wreath
Monday, June 13, 2011
My favorite thing right now
Marco Island

My jet skiing pictures on a water camera that I have to get developed, I didn't even know they still made those anymore. :) This was a just a tease for our vacation coming up this summer.
Sunday, June 12, 2011
Leaving on a Jet Plane
- Blue Ribbon Sushi -- Went there and we got to eat with John Legend. Ok maybe we didn't eat with him but he sat two tables back from us, close enough. :)
- The Burger Joint -- This place is inside the Le Parker Meridien Hotel. It was voted as one of the best burgers in the nation by Gayle and Oprah. It was a good burger but I think Mark actually makes a better burger right here in Tennessee.
- Max Brenner -- Laura knows I love desserts and chocolate. So she took me here and we had a fondue sampler. Oh my! This was fantastic!
- Olive Tree Cafe -- Then we rounded out the trip with one of my favorite spots in the Village for their oh so yummy wings! Man, they are cooked just right, a bit crispy and so tasty. My mouth is watering right.now.
April - Puerto Vallarta
This was work also, the incentive trip for our top sales representatives. This is always a fun trip. You get to see people you work with all year long that are here Nashville and most of the time you get to meet their spouses too. So it's always a fun trip. It's a pretty sweet office I have for a week too. :)
May - Miami, FL
Ok, I know I said some of these trips were for leisure, I'm getting there......
This one however, was still for work. We had to check out some locations for a possible meeting in Miami. We saw some great properties. I had not been to Miami since I was there for a college conference in 2005 (maybe). I think it had changed a lot. Well and I probably got to see a few more things this trip too. One highlight was our dinner at Red. Oh and one more was dinner at Scarpetta inside the Fontainebleau.
May - Ft. Lauderdale, FL
Back for work. This meeting was fun too. We got to experience some neat things in Ft. Lauderdale. I had never been there and really it's much smaller than I thought and a little dated but we did have a great time. We took a dinner cruise around the inter coastal and was able to see some FAN-tastic homes. I can't imagine how much some of them cost and then of course most have a huge yacht parked out front too - must be nice! We had dinner at Joe's Stone Crab (not to be confused with Joe's Crab Shack). We were there the last week of the stone crab season and they were oh so yummy. What an experience! One night, my friend Ashley and I went out on the town in South Beach. We had a great time hotel hopping. We met some great friends at the Delano. It was fun chatting in the poolside cabana. From my last trip to Florida I had heard about this restaurant, Le Tub. So of course, I had it on my list to check out this time around. It's a local joint with old claw foot tubs and toilets right located right on the water. Their menus are on white pieces of paper that were hand written who knows when and it even has drawings that look like they are from an 8 year old. Very cute! Remember this list? Well, Le Tub was #1! They did have one darn good burger but my favorite thing was the key.lime.pie. Man oh man, my mouth is drooling right now. It was chilled perfectly made with fresh key limes (you could even see the bits of key lime), the crust was perfect and it had just the right amount of whipped topping. I'm not even a huge fan of key lime pie and I don't think any other would compate.
May - Marco Island, FL
This is the leisure part. I purchased 2 nights at the Marco Island Marriott at an auction last year so we had to use them before they expired. Ya know what, I think this trip deserves its own blog. More to come........
Monday, June 6, 2011
Mango Chicken
Mango Chicken
16 ounces boneless, skinless chicken
Marinade
1 can (8 oz) unsweetened crushed pineapple, juice only (reserve fruit for salsa)
1 T low-sodium soy sauce
1 T honey
2 cloves garlic, minced
1/4 t. red pepper flakes
Salsa
Pineapple from strained can
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 c. red onion, diced fine
1 lime, juiced
1 T cilantro, chopped
1 T jalapeno pepper, diced fine (optional)
Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade ad refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6" away from the heat source. Grill or broil chicken for 45 minutes per side or until the meat is no longer pink. Serve with fruit salsa.
Makes 4 servings, 3 ounces cooked meat and 1/2 cup salsa.
Sunday, June 5, 2011
Anniversary - Year 2
Southwest

