Yesterday was a nice day, Snow melted away a ton theses few days!
Yay!
Too much snow is a bummer.
Anyways we know what house we are going to buy and it's here in Rigby, Idaho.
It's a new home, Still being built inside.
It has 4 bedrooms,
4 bathrooms,
basement,
Office,
theater room,
family room,
living room,
1 acre,
15o0 sqft garage,
craft/art room,
kitchen
I'm excited to move in!
Heavenly Father has blessed us very much!
I'm very grateful for my husband i really am.
I love him with all my heart, He is my everything and he Works REALLY hard.
He is following his dreams and accomplishing them everyday!
he is such a great example to me and i support him with all my heart♥
♥♥♥♥♥♥♥♥♥♥
Quote of the day is:
"There is a divine purpose in the adversities we encounter every day. They prepare, they purge, they purify, and thus they bless."
Recipe for the day is:
Quesadilla

Ingredients
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil
Optional:
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt
Method
1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche.
3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
Serve with the lettuce, salsa, sour cream, and guacamole.
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