Book Review: Sparkly Green Earrings: Catching the Light at Every Turn

bookWhen you work in a pressing job, sometimes just reading a light hearted book is a good escape. Diving into this book was a true escape for me. I may not have been lounging in a beach setting for this read; but, I sure forgot I was sitting in a tiny airplane seat.

I think you will find this a quick and truly encouraging read. Being a Texas girl, loved the setting of this book – deep in the heart of Texas.

Author of The Big Mama Blog, Melanie Shankle, is hilarious. She had me chuckling out loud in her memoir of mommy-hood. You don’t have to be a mom to appreciate this little book gem.

The humor in everyday situations is refreshing. From her tale of trying to tan her pregnant body in a bikini by the pool from her cross country road trip with three kids, this book entranced me.

It took me to a place of remembering to find happiness in the everyday. Happiness can be attained in running through the sprinklers with your kids just as much, if not more, than a super awesome job accomplishment.

If you want to be reminded of the true meaning of life – pick up this book. We were placed here to bless and be a blessing. What better way is there to do that than purely loving the moment and place you are currently in! This book will have you wanting to lap up God’s goodness.

Gluten Free Chicken Tortilla Soup

ImageOn cold nights the thing that warms me up the fastest is a big bowl of soup. Being from Texas, anything spicy is near and dear to my heart. And, us Texan women, are taught from birth basically, the joys of whipping up some zesty meals.

Last night, I was in the mood for Chicken Tortilla Soup. My mom used to make this dish a lot in the winter. It simply just warms your soul and senses. The rich avocado and toasty tortilla chips add that extra crunch and savory pop.

You will need: 3 chicken breasts (chopped),  1 quart gluten free chicken broth, ½ onion, 3 cloves garlic, olive oil, 1 can hominy, 1 avocado, 2 tbsp. cumin, 1 tbsp. chili powder, ½ tsp. red pepper, tortilla chips, 1 handful shredded cheese, 1 tbsp. low fat sour cream, salt and pepper taste.

First, bake your chicken in the oven for about 10-15 minutes at 375. (I used pieces of precooked rotisserie chicken for my soup!) But, you can totally bake your own chicken. I was simply being frugal by using what I had in my fridge. When the chicken is done – chop it up in small pieces and set aside in a smaller bowl.

In a frying pan, pour in a splash of olive oil – then your chopped onion and garlic. Sauté these for a bit until lightly brown.

In a separate pan on the stove top (set on high), pour in your chicken broth. Then add in your little garlic onion sauté mix to the pot. Add in the spices – cumin, chili powder and red pepper. Stir. Then add in the hominy. Let this cook for about 20 minutes.

Add in the sour cream and cheese last and add salt and pepper to taste. Pour the soup in bowls – and add crushed up chips to the top if the soup. For a garnish, cut up an avocado and sprinkle pieces on top of the bowl along with some shredded cheese.

You are ready for a cozy, yummy night – Texas style!