I haven’t blogged in awhile…because I’m boring ;)

Updates to my life:

1) I am up to my eyeballs in helping to reconstruct a major project for my company.
2) I am having heartburn and headaches, thanks to the little human growing inside of me. (In case you didn’t know, I’m pregnant!)

3) I spent about 10 minutes in the freezer at Taco Bueno the other day….okay, let me “splain,” no, let me sum up…I was driving home from work and there were severe storms all around the metro area. On the radio, the weather guy was saying there was a possible tornado in the Mercy Hospital/ Quail Springs Mall area. I was about to approach that area so I pulled over to take shelter in the nearest business I could find. This happened to be Taco Bueno. About 2 minutes after entering the restaurant, the manager came out and called all the customer to the back, where we all packed into the freezer. It was quite cold obviously, but at least I was safe.  Thankfully there was no damage to report, and I made it home safely after that.

4) I came up with a good Chicken Noodle Soup recipe the other day. Olan thought it was extra tasty. Here is the recipe if you are interested:

Chicken and noodles

2 and ½ Chicken breasts, cut and cubed

½ chopped onion

4 – 4 ½ cups water

A little less than half a package of egg noodles

2 carrots, peeled and sliced

2 celery stalks, sliced

1 bouillon cube

1 can cream of chicken soup

Dash of salt

Dash of pepper

Dash of each: oregano, basil, thyme

 

Cook chicken and onion in a large sauce pan until chicken is no longer pink. Add the remaining ingredients. Cover and simmer until vegetables and noodles are tender. Stir occasionally so it doesn’t boil over!  If you like your veggies extra soft, you might add them first and let them cook partway before adding the noodles, as they only take about 8 minutes to cook.

 

1 Corinthians 13:13

“Love is a many splendored thing, love lifts us up where we belong, all you need is love!”

These words, which are a compilation of several love songs, were spoken by a character in one of my favorite movies Moulin Rouge. I’m going to try to keep these words in mind this week, as I anticipate what many regard as the most romantic day of the year. Not only is it a time to appreciate the romantic love in your life, but also a time to show love to others in a variety of  ways. I’m going to try to stay positive this week, and be loving to people who are hard to love. I’m going to try to focus on my work and not let everyone else’s stress keep me from believing that being optimistic really does pay off. I’m going to try to be a joy to others and give them a reason to smile. I’m going to try to exude love from every fiber of my being….and I hope you will too!

I am Lora…..

So, I finally went to see I Am Legend this weekend. I won’t bother reviewing it, since I’m sure everyone has seen it already. I’m pretty much the last person on Earth to see it.  Instead, what I will review are the previews (the memorable ones, at least). First off, Prince Caspian (the next of the Narnia movies) looks breathtaking. I literally got chills watching the preview, and I’m not a C.S. Lewis junkie (although I may have to become one before the movie comes out). The cinematography looks amazing and of course the special effects look to be just as dazzling as the first movie.

 Next, I’m anticipating that The Dark Knight (the sequel to Batman Begins) will be equally exciting. It was very strange watching that preview and seeing Heath Ledger as The Joker. I’ve seen comparisons between him and Brandon Lee in The Crow. The similarity between  their appearances, and then the whole “untimely death of a young and blossoming movie star” thing made watching the preview sort of eerie. Despite that, the movie looks like it will be cool. I’m glad to see Maggie Gyllenhaal (excuse me if I misspelled her name) as the love interest this time.

 So, there you have it…I can’t wait for these movies to come out. It seems like we’ve had kind of a dry spell as far as good movies are concerned. I’m still bummed out that I didn’t get to see Sweeny Todd in the the theaters. I guess I’ll have to wait for the DVD.

Speaking of DVDs, if you haven’t tried “Redbox” yet, do it! Rentals are only a dollar a day. You have to sign up online to use Redbox, but you can get your first rental free by entering the code “DVDONME” when you go to make your first Redbox transaction.

My first blog…

It’s Superbowl Sunday, and I’m not watching the Superbowl. I had a nice Sunday; I went to church, had fried chicken with the family, then went to the dollar store to pick up some random things for the house. I’m watching That 70’s Show, and I’m starting my first blog because my dear sis-in-law and I thought it might be fun to start a running commentary on our horrific work experiences. I also saw that my sis-in-law likes to post recipes and I think a blog is a great way to share things like that, so many of my future (and present) posts will probably contain fun recipes or maybe even craft ideas.  Also, I’ve decided that I need to get back into writing down my random thoughts. I edit other people’s thoughts all day at work, but I never get a chance to write my own (except in e-mails and on facebook).  Well anyway, since this first blog is far from exciting, I’m just going to post the recipe for a great dessert that I just made. I can’t take credit for it, I think it came from some Betty Crocker cookbook or something. Anyway, it’s super easy and very yummy. So here it is:

Peanut Butter Toffee Bars

1 package yellow cake mix (I used a “butter cake” mix by Duncan Hines)

1 cup crunchy peanut butter

1/2 cup water

2 eggs

1 bag (10oz.) almond toffee bits or milk chocolate toffee bits (I don’t really know where to find these, I used the Heath toffee bits)

1 bag (12 oz.) semisweet chocolate chips

Heat oven to 350 degrees. Grease bottom and sides of 9×13 rectangle pan with cooking spray and lightly flour (or use the baking spray that already has flour in it…I love that stuff). In large bowl, mix the cake mix, peanut butter, water, and eggs. (The batter will be lumpy.) Stir in the toffee bits. Spread evenly in the pan.

Bake 20-25 minutes or until golden brown. (Mine ended up taking 3o minutes or so in the gas oven. I tested the doneness with a toothpick; if the toothpick comes out fairly clean with some oil on it, that’s normal. The melted peanut butter causes the oil.) Immediately sprinkle the top of the toffee bars with the chocolate chips. Let them melt for at least five minutes, then spread them around evenly like frosting. (I used a rubber spatula for this and it worked beautifully.) Let the dessert cool for at least an hour before serving.

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