This video is exactly what it was like to be friends with Lisa.
This song is exactly what it is like to miss her. And to miss my Grampa, and my Uncle Stephen, and my Gramma and Grampa Jim, and everyone I’ve lost.
Thanks (or something like it) to Katie. I needed a good cry this morning.
I’ve been buying Greek yogurt for more than a year now. Before that I preferred regular old yogurt with the fruit blended in. The flavors of Greek yogurt I like best are plain with honey or vanilla, and I usually mix in my own chopped fruit or berries.
But I loved this fun little project, the Yoplait Greek Yogurt #TasteOff, which asks you – “Which one do you like better? Yoplait Greek Blueberry or Chobani Greek Blueberry Fruit on the Bottom?”
Turns out, even though the Chobani is more like the yogurts I’ve been eating, I liked the Yoplait better because it’s sweeter and smoother. I didn’t do this on purpose, but you can tell my preference because Yoplait got more face time on camera:
Right in the middle of doing this, my kids got home from school. I told them I was taking a taste test, and even though they don’t like yogurt, they insisted on taking part in the project, too! I promise you they didn’t know who sponsored this post.
They both picked Yoplait. Why? “I just like the taste,” said Brady (the little guy).
So, I’ve taken the Yoplait Taste-Off, now it’s your turn. For a coupon to make it even more tasty, and to see where you fall in the big TasteOff results, CLICK HERE.
Today’s #TasteOff was sponsored by Yoplait, but the winner was my honest choice.
Those are the actual piles of cash I withdrew from the bank just before November 1, when we started our new monthly budget. This time it’s for real. I’m telling the story in a series of posts called American Family Budget on Mint.com’s blog, MintLife. Here’s a page with all the posts listed – read from the bottom up.
This recipe was originally from emeals. While I don’t subscribe to their service any longer, I am grateful for all the ideas and for helping me learn how to plan my meals for the week.
3 slices bacon
1 and 1/2 cups corn kernels
14 oz can chicken broth
2 cups milk
6 medium-size red potatoes, cut into 1/2-inch cubes
3 cups shredded or chopped chicken
2 tablespoons chopped fresh basil
salt and pepper to taste
Cook bacon in a medium saucepan over medium heat until crisp; remove bacon from pan, crumble, and set aside, reserving 2 teaspoons drippings in pan. Add corn, chicken broth, milk and potatoes. Cover, reduce heat, and simmer until potatoes are tender. Stir in chicken, basil, salt, and pepper; cook 2 minutes or until bubbly and thickened. Sprinkle each serving with crumbled bacon.
This goes well with crusty artisan bread. I usually served with a bagged salad, my number 1 favorite shortcut. Trader Joe’s spinach salad kit!