Ready for summer

I am so ready for the long, warm days ahead.

This afternoon was really nice. Aiden and I went outside, he played in the rocks with his trucks and wandered around on the lawn. He is currently working on mastering the art of walking on uneven surfaces. He gets so mad when he falls down.

We got a little taste of what summer will be like. And aside from the outrageous electricity bill from the A/C being on 24/7, we are ready! Here are a couple things that I am looking forward to doing more of:

Watching Aiden play while sipping on this...

Skinny girl margaritas, just add ice. Yum, lime-y tequila-y goodness! And only 38 calories a glass or something crazy like that!

Cool, refreshing dinners like this...

Chinese chicken salad and french bread. In my book, this is the best summery dinner. So good that I am going to share the recipe with ya'll. Trust me, it is your lucky day!

Chinese Chicken Salad
3 chicken breasts
2 tbls. soy sauce
1 tsp. sugar
1/2 tsp. salt
2 c. peanut oil
3 oz. rice stick noodles (maifun)
1/3 c. sliced almonds, toasted
1/4 c. toasted sesame seeds
2 green onions, sliced
1 head shredded iceberg lettuce
Marinate the chicken in soy sauce, sugar and salt for 10 minutes and then bake at 450 degrees for 30 minutes. Let the chicken cool in the refrigerator. Over high heat add oil to a large skillet or wok, test the heat by adding a rice stick noodle, if it puffs up quickly the oil is ready. Fry the rice stick noodles, a few at a time, taking them out of the oil as soon as they puff up. Drain them on paper towels. Cut cooled chicken into thin strips and mix with lettuce, green onion, almonds, noodles and sesame seeds. Then pour over the dressing...
3 tbls. sugar
2 tsp. salt
1 tsp. black pepper
1/3 c. peanut oil
4 tbls. seasoned rice vinegar
1 1/2 tbls. dark sesame oil
Whisk together and toss with the salad. Oh yum. This is good stuff.

And last, but not least, I am looking forward to playing outside with this adorable little boy...