This new Springfield Trail Sisters tank by Brooks is my all-time favorite. I love the fit and how lightweight it is. Plus, the neon yellow is so fun.
The guys got grass seed down yesterday! Our front yard is already looking much better. Now to pray grass grows!
We put one of our limestone rocks out front. This will be super fun to landscape around. Now we have some concrete work being done in the backyard within the next week or so (hopefully), then the guys will come back and do dirt work back there.
Lu got some cuddles with Jake before he went to work. I am SO ready for him to be back on a normal schedule. We miss him in the evenings. He *should* go back to working with a crew in August. Keeping our fingers crossed!
My Mom made chicken lettuce wraps the other nights and inspired me to do the same, but with chickpeas. I think I added a little too much peanut butter, but they are pretty delicious. All this has is two cans of chickpeas, 2 cups of carrots, one red bell pepper, one green bell pepper, one jalapeño, garlic powder, ginger powder, red pepper flakes, vinegar, 1/2 cup peanut butter, coconut aminos, and sesame seeds. I just put all the veggies together with sesame oil, let them cook, then added everything but the peanut butter. I added that at the very end, lowered the stove to low heat, and let it simmer for about 10 minutes. That’s it! So easy. I don’t have exact measurements on anything (I never measure out ingredients unless I’m baking), but I would guess I used 2-3 TBS of the vinegar and coconut aminos. And maybe 1 TBS of the rest of the seasonings.
I had mine with a GF baguette and sent Jake with some to work with a tortilla.
Happy Friday, friends!