Changes all around

My lady-of-leisure break is coming to an end in a few days...WAH!

Truthfully, I'm a little relieved. I've enjoyed sleeping in (if you can call a few days here and there of sleeping till 8 am "sleeping in"), but I've decided that without 1) a vacation lined up, 2) friends in like situations or 3) work-at-home jobs (or kids), this whole staying home thing is kind of for the birds. Remind me in six months to kick myself for saying that.

Anyway, last week it was a bit of a stretch to occupy myself, but this week I've actually been super busy because....we bought a house! Yep, fun times. But also the beginning of a thousand-and-one things to do. I've been extremely diligent because I know my time to do this at will is limited, so I was very happy we were able to do the inspection today. I was even MORE happy my dad took time from his busy schedule to come with me (totally unexpected). Hubs is away for work, so the company and advice was much appreciated.

(I had to laugh- to myself- when my dad started to answer questions I directed to the inspector...awww Dad. I don't think he'd like the inspector butting in if someone asked surgical questions, right? Anyway, it was cute.)

So I forsee a lot of home-decorating posts in the future and I'm welcoming any advice or links to pictures you may have! In a completely unrelated note, I gave that chicken fried rice recipe a second shot and MAN, what a difference a few key ingredients can make. I'm going to leave that as a parting gift - enjoy! (Sorry I don't have any pictures, but it does look lovely with all of the chopped scallions).

Healthy Chicken Fried Rice - in honor of Grace
1 small onion, thinly sliced and halved
1 zucchini
1/4 medium yellow pepper
1 can sliced water chestnuts
4 oz. frozen peas
1 lg. carrot, jullienned
2 c basmati rice, pre-cooked and chilled
4 oz. boneless, skinless chicken, sliced on the grain (totally appropriate to use Publix's lemon-pepper rotisserie chicken....just sayin')
1 egg
soy sauce (I like reduced sodium)
ground ginger, approx. 1 tsp.
sesame oil
chopped garlic
3-4 scallions, washed and white and green parts chopped

(In case you haven't noticed by now, I eyeball measure ingredients)

In a wok, heat approx. 1 tbl. sesame oil over medium-low heat with garlic and onion. Add julienned carrots, yellow pepper and ground ginger. Cook until slightly tender, approx. 5 minutes. Add zucchini, cook for a minute longer, then add peas and chicken.

Meanwhile, in a separate nonstick pan, scramble the egg and set aside.

Raise heat to medium high, add 1 more tbl. sesame oil and the chilled rice (the chilled part is verrrrrrry important!). Stir quickly, add a few shakes of soy sauce and cook until heated throughout. Combine the scrambled egg to the mixture, add more soy sauce if desired, and apportion to serving plates. Garnish with chopped scallions.