Today we went to the store and an older man come up to me holding some cash in his hand and said, “Is this all of them? Are they are yours?” I smiled and said, “Yes sir! They are all mine!” He said, “I want to make a bet with you. I bet you each of them can’t eat one dollar’s worth of ice cream.” He handed me all the cash he had in his hand and the kids and I thanked him and assured him he was going to lose that bet.
On the way to the store I was thinking about the world we live in. How it can be so scary and evil and depressing. But how it can also be light and happy and hopeful. I was thinking about how when we surround ourselves with God and goals, refusing to let something small ruin our day, always finding the silver linings and being kind to others this world isn’t such an awful place. Of course bad things still happen, but it doesn’t feel so heavy and negative every day.
That man already had that money in his hand with the bills folded in half before we even crossed paths in the store. He handed me exactly four one dollar bills. I truly believe this was a sign, a gift from God that I learned one of His lessons today. A simple reminder that there is GOOD when you look for it! The kids went on and on about how nice that was of that man to give that to them. They kept saying, “He doesn’t even know us and he was nice to us for no reason.” That sir was worth so much more than four dollars. You truly gave my kids a gift today that they won’t soon forget. I went straight to Dairy Queen and got them each a vanilla cup of ice cream as we went home.
Pulled Pork BBQ with Grilled Sweet Potatoes
4 lb shoulder or pork roast
1 TBSP minced garlic
1 1/2 cups organic apple cider vinegar
1 yellow onion
2 large sweet potatoes
Cooking Instructions for Roast:
- Peel and slice yellow onion.
- Place meat, minced garlic, onion and apple cider vinegar in crock pot or slow cooker on low for 8 hours.
Cooking Instructions for Sweet Potatoes:
- Preheat oven to 400 degrees.
- Peel and cube sweet potatoes
- Cover cookie sheet with aluminum foil.
- Drizzle cubed sweet potatoes with extra virgin olive oil, sea salt and cracked pepper.
- Cook in the oven for 20-25 min
Cooking times may vary from oven to oven.
Honey Dijon-Glazed Salmon with Broccoli and Couscous
1lb Broccoli Florets
1 1/2 cups couscous (follow package cooking instructions)
1/2 cup panko breadcrumbs
1 TBSP Honey
1 TBSP Dijon Mustard
2 TBSP Olive Oil
- Preheat oven to 400 degrees.
- Finely chop walnuts (I use the Ninja chopper or a food processor.)
- Wash and dry broccoli
Cook couscous according to package cooking instructions.
Make Walnut Crust & Honey Dijon Glaze
- Combine panko, chopped walnuts, and 1 tsp of olive oil in a small bowl. Add salt and pepper to taste.
- In a separate bowl combine honey and Dijon mustard to make glaze.
Cook Salmon & Broccoli
- Place salmon on a cookie sheet covered with aluminum foil skin side down.
- Brush with honey dijon glaze.
- Press walnut and panko crust mixture on top.
- Let this cook in the oven for 10 minutes.
- After 10 minutes, remove the cookie sheet and add the broccoli.
- Lightly drizzle broccoli with extra virgin olive oil. Then add sea salt and cracked pepper.
- Put the pan back in the oven for an additional 10-12 minutes.
The salmon should be opaque in the center and the broccoli should be crisp. Cooking times may vary by oven.