Hello again!! I feel like I've been away forever!
Jesse and I had an awesome time visiting with Daddy-O down in Norfolk, VA for his port call! We went to the park, rode the train, played golf, spent a fabulous day at Busch Gardens on Memorial Day (the park was dead...don't know why, but it was great!), which Jesse LOVED.
I have decided, though, that I do NOT care for Norfolk Naval Base...not one teeny-tiny bit. No matter HOW big and amazing their NEX is.
Not. Gonna. Happen.
I'll stick with my quiet little rural bases any day...Groton, Kings Bay...yes please!
Ok well, I've got some laundry to do and a little cleaning to get done. The house has a dusty 'hasn't-been-used-in-awhile' feel to it, so I've got to go breath some life back into it.
We got back late last night...around 8:15 (late for Jesse and I at least), so I was only able to make us a quick dinner, unpack our stuff, shower and get in bed. That was one of the worst rides home ever, so I was exhausted.
Have a great day guys, and I hope you all enjoyed your holiday weekend! A million thanks to all those who serve and have served!!
Source: Adapted from A Girl Worth Saving
2 lbs chicken legs
1 small yellow onion, diced
1 tablespoon fresh ginger, peeled and sliced
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons of diced red onion
1 stalk of green onion chopped.
1 tablespoon of coconut oil
1. Combine the coconut oil, onion and ginger in a skillet over medium heat and cook for 3 minutes.
2. Sprinkle chicken legs with salt and pepper and place in the skillet. Cover.
3. Reduce heat to low and allow to cook covered for 35 – 40 minutes. Add the red onion for the last 3 minutes of cook time. Serve.
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