It’s May! I feel happy about that, I really do. We’ve had such a lovely spring here in Utah which has been a wonderful pleasure. Life can get hectic in May for us with the end of the school year wrapping up for my teens. End of the year banquets, concerts, awards nights etc… However, this year I don’t feel as stressed as I usually do with all of the end of the year hooplah. Rather, I’m caught in a bit of nostalgia lately as my oldest will be graduating from high school (sniff) and we are walking through a whole series of “lasts” with this kid. Man, I am soaking it all in. Every diddling day. We are also waiting on his mission call…we should get it in the mail any day now…and that is a whole other spectrum of emotion I won’t go into just now. We are crossing our fingers it will come sometime this week. Cross your fingers I can hold it together if he gets called to the African jungle, won’t you? 🙂
I have a weeks worth of recipes for you today. The food I chose from my archives are leaning a bit towards the super healthy and nutritious. Hope you don’t mind. I need to load up on veggies now and then.
Have a great week, everyone (more great, new recipes coming up this week, plus a fun giveaway) and Happy Mothers Day to all of you wonderful women out there. 🙂
Roasted Rosemary Potatoes and Green Peas
Blackberry Cashew Salad with Lemon Poppyseed Dressing
(I can’t get enough of this stuff!)