I meant to post this recipe a few days ago because its what I’ve been CHUGGING…trying to get rid this cold (and subsequent man voice.)
Did you know that Portland got me hooked onto juicing? That city certainly knows their health food.
That city also knows their pie. I’m talkin’ about you, Tilt. But I digress.
There are lots of little juice bars and health food stores in and around the downtown area that made amazing concoctions, but when it came to recreating them at home, my husband was and continues to be the real professional at juicing. But since he’s gone until June, mama had to take the reins.
We started the week as normal one, taking Brooke to her volleyball practice, the boys going to the babysitters, Blake going to preschool, grocery shopping, etc. etc.
Anyways, mid-week we got an offer on our house! We signed our contract, the buyers signed the contract and we had our closing date. I was so excited I started selling extra furniture we won’t be needing in the city. I was so surprised how fast it all went!! You put mediocre pictures onto Facebook and the crowds come running.
So off the furniture went Friday night.
Saturday morning I cleaned the house completely (for the millionth time) and had the buyers do their final walk-through. Well, long story short, they terminated our contract and walked away. Our house went back on the market Saturday afternoon.
It was a huge shock to the system to feel like we’re making huge progress only to take a big step backwards again. Obviously our home WILL sell, we know it will, but it’s just a matter of when. I’m not super upset about it going back on the market, I’m more mad that I have to continue to keep it clean! (I hate cleaning and my children are tiny little monsters who destroy all.)
So that was a bummer.
Oh egg salad, how I love thee. Let me count the ways.
You guys, happy belated Easter! How many of you have already made your egg salad sandwiches and I’m late to the party?
Well, in typical Lauren fashion, I am a wee bit late on posting this recipe, but who’s to say we can’t enjoy egg salad year round? Not this girl. I love salads of every kind, egg variety included.
Normally, I use up all my colored, hard boiled Easter eggs, regular mayo and a variety of finely diced vegetables in the egg salad I make the week after Easter. This year has been no exception, except I changed my recipe up a bit:
Another week in the books! I feel like I’m getting used to the crazy life I currently lead. I don’t really like it, but I only need to make it ’til June! I can do it, right? Technically its 46 days. Totally do-able, right? Riiiight?
Still feeling overwhelmed with the idea of selling the house, selling all our stuff in the house, packing the rest and moving in those 46 days, but I can do hard things. Half the time I don’t believe it, but if I keep saying to over and over again, then maybe I’ll believe it?