Our weekend was a mix of highs and lows. We started out Halloween morning with a BOO breakfast of chocolate chip pumpkin pancakes, eggs, and OJ. Later that day London’s little school had a Halloween party and a trunk or treat which was so much fun but of course the weather didn’t cooperate and it was freezing. Saturday we had evening plans to attend a dinner party for a girlfriends birthday. This was the low part of the weekend when I apparently left my phone on the top of my car, backed out, and ran over it a few times. After a minor heart attack because I thought I had lost all my photos I was able to capture everything except the Halloween pictures of London.So, I don’t have any photos of Halloween except the two I sent my mom, which makes me so sad. It frustrates me that I depend on my phone so much to capture moments. I will say though it was really nice not having a phone for about 24 hours. I didn’t have to check email, answer texts or look at Instagram. I am way too addicted to my phone and this definitely made me realize it however you better believe I was at the Apple store first thing yesterday getting a new one. Here’s to hoping I’ve learned a big lesson and that Monday goes better.
This recipe is from my friend Angela and it’s amazing. I made it for dinner last night and both the hubs and London loved it so much. It’s very light and extremely tasteful that you need to make it so I’ve included the recipe for you.Balsamic Chicken Bake 4 boneless, skinless chicken breasts 1 large sweet potato 2 apples 1 large onion 1/3 cup olive oil 1/4 cup balsamic vinegar 1 Tablespoon Herbs de Provence blend
Chop the chicken breasts into 2 inch cubes and toss into baking dish. Peel and cut up sweet potato and toss into dish. Chop onion and apple into approximately 2 inch pieces and toss into dish. Drizzle oil, balsamic, add add herbs and mix together. Bake at 375 degrees for 35-40 minutes or until chicken is cooked through.