You too?

Tonight my husband will be rocking out with the boys- as in Bono and the rest of the gang known as U2.

I will be enjoying a QUIET night at home...yeah! Not that he's loud, I'm just thankful for some downtime to prepare for this weekend, I'm speaking at our church. So, I'm glad I get to prepare-since tomorrow I GET to spend the whole day in traffic school...Yipee.


What are YOU doing this weekend?

Weird Question

I've been thinking about this as my alarm goes off each morning at 5:30am (and I push snooze at least once...) If I could set my schedule to my "perfect" preference, what would it be? I consider myself a morning person, but not when its still dark. I think I'm pretty sensitive to sunshine. I can't really describe the effect that a clear spring day has on my mood, energy, and attitude. I think it comes from growing up in it all year round as a kid. It's a boost that I can't describe. That's why I could never live in a city like NYC or Chicago or Seattle or even LA (too much smog...) I need to be able to see an expansive blue sky, with the warm rays of the sun shining down on me...Ahh, if there were a beach nearby...I'd be in heaven!

Ok, so back to the schedule thing. I guess if work, 3 year olds, or any other obligations had no say over my sleep patterns I would choose to head to bed around 10:30pm and wake up about 6:30am (without an alarm clock of course...). I'd wake up to sip coffee on my patio and smell the orange blossoms, then a work out, followed by a good breakfast and my day would be off to a great start!

So what about you, what would be your sleep schedule, if you could set it to your personal preference?

Dinner Tonight

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes


Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.