Poor Me

I've been feeling sorry for myself lately. I have been dealing with a minor injury that has kept me from my normal activities and is forcing me to take it easy. Granted at one time, I would have lavished in this laziness but over the past several months I have established a routine that I really enjoy and it is bothering me to have to take time off from it. However, as I was sitting around planning my pity party I eventually realized I had absolutely nothing to complain about. The Lord has blessed my family with health, our home and with an income. I know there are many people struggling with serious illnesses and with job losses that would covet my life and though a pity party sounded like fun at first, I decided I would try the "Thanksgiving Approach" since it is, after all, Thanksgiving. So, here are 25 things I am thankful for:

1. My salvation (ok, so it's the churchy answer but I really couldn't imagine life without my Jesus).
2. My husband, that he has a way to make me feel more loved everyday.
3. Fisher, my first miracle and my pride.
4. Easton, my second miracle and my sunshine.
5. Finley, my third miracle and my joy.
6. My parents and their commitment to each other.
7. Eric's parents and their consistency in their walk.
8. My church and pastor.
9. My sisters and the fact that though we may not talk or see each other daily we are always there for each other.
10. My friends and the ability to "Jesus talk" with them.
11. My freedom to worship the Lord openly and publicly.
12. PUBLIX!
13. The ability to hear my kids say "mom" even though I cringe sometimes when they do.
14. Flip flops, need I say more?
15. Taste buds, although I have a love/hate relationship with them (wish they didn't work so well).
16. That I got to experience pregnancy even though it may have been on my back for three months.
17. The beach and the sand and the salty water and even the dang jellyfish just because they are all part of the experience.
18. Clouds because a little shade is nice in Florida and because Easton saw one the other day that looked like a pig.
19. Spatulas, for spanking and for getting the last bit of peanut butter out of the jar.
20. Harold, my KitchenAid Pro Line Mixer.
21. Telephones and the ability to pick one up and call, who am I kidding, I mean text, a friend whenever I want or need to.
22. Farmer's Markets and Art's and Craft shows and the memories of my grandparents that they evoke in me.
23. Beth Moore AND her Texas Sheet Cake.
24. Vacations and time spent alone with family minus all the distractions of daily life.
25. Our dog because even though she doesn't walk on a leash all that great, barks nonstop at squirrels, eats non-edible items and chews the kids' toys, I saw Marley & Me and know how empty life would be without her.

Something you'll be thankful for is what we're having for dinner and though the ingredient list is a little long, stuffed chicken with yellow rice is really good and relatively easy to make.

Stuffed Chicken with Yellow Rice
4 boneless, skinless chicken breasts
2 tbsp crumbled feta cheese
1 tbsp chopped walnuts
1 tbsp chopped parsley
3/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 egg
2 tbsp milk
2 tbsp olive oil
2 tbsp butter
1 pkg yellow rice

Prepare rice according to package directions then set aside. Cut small slit in side of chicken breasts to make a pocket. Mix cheese, walnuts and parsley and put 1 tbsp of the mixture into each chicken breast pocket. Mix flour, salt and pepper. Dredge chicken in flour mixture. Mix egg and milk then dip chicken in egg mixture then again in the flour mixture. Place in fridge until ready to cook. Heat oil and butter in large skilled over med-high heat and cook chicken until light brown on both sides then reduce heat and cook until done. Place rice on serving dish, top with chicken then pour sauce (recipe below) over both. Serve with steamed broccoli.

Sauce
3 tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped carrots
1/4 cup chopped celery
1 clove garlic, chopped
1 (8 oz) can tomatoes, drained and chopped
2 tbsp chopped parsley
1/4 cup white wine
1/4 tsp sugar
1/4 tsp dried oregano

Heat oil in small skillet. Cook onion, carrots, celery and garlic until tender. Add tomatoes, parsley, wine, sugar and oregano. Simmer 20 minutes or until thick.