Kaytlyn is 2 years old TODAY!

KAYTLYN

You've had a birthday; shout "HOORAY"!

WE want to sing to you today.

One year older and wiser too,

HAPPY BIRTHDAY

to YOU!

(HINT: click on picture to make bigger)

Happy Anniversary Mom and Dad

I just wanted to wish my

Mom and Dad

a HAPPY ANNIVERSARY!

40 YEARS!

Visit to Utah

In April I flew to Utah to see Kaytlyn and her mom and dad!

I'm a bit behind on my blogging, but better late than never.

We had tons of fun, jumping on the trampoline,

going for walks, and just hanging out.

Imaging that... I'm blogging

I know, you are all in shock, you are not seeing that Paradise Salad when you open to my blog this time. Some would say, "It's about dang time!" Well, while you all had your eye on my yummy salad, I'm sure some have even memorized the ingredients by now, a lot has happened here at the Fritz's.

Whitney turned 18, yes I missed her birthday blog, I'm sorry Whitney... maybe Kayla won't feel so bad now. No worries I'll devote a whole blog just for you.

Whitney officially graduated high school... another blog just for you Whit.

I welcomed several new babies to the world, but I don't have permission to blog all their stories, so those maybe coming, but maybe not. I'll make up for it though, as I have others I can blog.

Another grandbaby is coming to our family. Jamie is due with a grandson in October. I can't wrap my mind around a boy in our family. But we are all anxiously waiting to see this surely adorable baby boy.

So, there you have an appetizer of what's to come in the next few weeks/days on my blog.

Thanx for being so patient with me, (well at least most of you). I'll try not to procrastinate too long.

Paradise Salad

I made this salad for Easter, and it was FABULOUS!

It is a new family FAVORITE!

Paradise Salad

Candied Almonds:

1/2 cup sliced almonds

3 tablespoons granulated sugar

Salad:


1/2 head green leaf lettuce, torn into bite-size pieces

1/2 head romaine lettuce, torn into bit-size pieces

1 cup chopped celery


4 green onions, chopped


1 10.75-ounce can mandarin orange sections, drained


1 avocado, cut into chunks


1 apple, diced


1/4 cup dried craisins


1/2 cup feta cheese, crumbled


3 chicken breast halves, cooked and cut in bite size pieces


Dressing:


1/2 teaspoon salt


1/2 teaspoon pepper


1/4 cup vegetable oil


1 tablespoon chopped parsley


2 tablespoons sugar


2 tablespoons white wine vinegar



Prepare candied almonds:

Melt 3 tablespoons sugar in large skillet with sliced almonds, stirring continuously until almonds are coated. Caution: Don't allow sugar to caramelize. Spread out on wax paper to cool. Mix together all salad ingredients and candied almonds.

Dressing: In a small bowl or jar, combine all dressing ingredients. Mix well. Pour over salad and toss right before serving. Serves: 6.



I made an additional batch of dressing to pass with salad.

Asparagus

Asparagus contains a special kind of fiber, called inulin, which is essential for the healthy bacteria that live inside our gut and help us digest our food and keep our digestive system working properly. Asparagus is a good source of potassium, which can lower blood pressure. One cup of asparagus contains about 300 milligrams of potassium. Also rich in vitamin K, a one-cup serving of asparagus will provide over 100% of the daily requirement for this essential vitamin.

The Vit K assists the body in clotting properly, a real benefit when giving birth, and so many women have their doctors or midwives concerned when their BP goes up in late pregnancy the potassium could have real benefits as well.

A Recipe for Asparagus

(It’s that time of year!)

1 pound of asparagus

2 teaspoons olive oil or vegetable oil

1 teaspoon vinegar

¼ teaspoon salt

1 garlic clove, minced

2 teaspoons fresh herbs of your choice (parsley, tarragon, or sage) or 1 tsp dried

Directions:

Preheat oven to 400 degrees. Wash asparagus thoroughly, snap at natural weak spot. Discard thick bottoms. Whisk together oil, vinegar, salt, garlic and herbs. Place asparagus in large bowl and coat with dressing, then place on ungreased baking sheet and bake for 20 minutes, stirring every 5 minutes.

The best way to prepare asparagus for cooking or baking (or raw eating) is to wash it thoroughly and then snap it – by hand – at its natural weak spot, which is usually a bit lower than half-way on the stalk. Save the upper part of the stalk (with the tip, which contains many of the nutrients) and discard the lower half, which is too tough for our digestion. Enjoy °Ü°

Not our BEST look, but we know how to have FUN!

One of our favorite things to do is 4 X wheelin',

It was a perfectly sunny day in town, but at China Camp peak it was SNOWING!