Normally, I am a fairly organized person. "Normally" being defined as "back when I was a student." I love order and organization, but seem to be on an endless quest to return to my formerly-organized state. This week, many of my thankfuls bring me a glimmer of the me-who-I-know-is-still-in-there-somewhere.
Florida in December can be a bit chilly. Such was the case the day my sister and I visited Disney's Animal Kingdom. Some of the animals stayed inside, hidden from view. Others, however, ventured outside:
When my little sister asked me months ago if I wanted to build a snowman, I quickly answered yes. We live on opposite sides of the country, and don't see each other nearly often enough. Instead of building a snowman, though, we decided to go play at Disney World. I'm back home now, and linking up late in a jet-lagged, but very thankful state.
As I mentioned on my Ten Things of Thankful post this past weekend, I made a bunch of candy cane hearts last week. My friend found the idea from pinterest, and taught us how to make the treats at Relief Society.
The Thanksgiving weekend is over, family members have returned to their various homes, and the busy Christmas season is upon us. The tasks to do exceed the capacity of my brain to remember them, but the overlying feeling of the week isn't really one of stress. I'm thankful.
Though I first ate this salad in May, I've saved the post to publish now, when everyone is trying to figure out what to do with pounds and pounds of turkey leftovers. This recipe not only will help use up the turkey, it provides a bit of a lighter fare than typically is found during the holiday season.