And the winner is......

And the winner of the Sweet Clove Sunshine cafe gift certificate is......

April !!!!

I will be e-mailing you...congrats!!

Project Kitchen Organization: Junk Drawer

I will be the first to admit that I went a little crazy with the nesting when I was pregnant with my last princess. I was like a mad woman with the crazy look in her eye and all. My family simply stepped to the side and let me do my thing. (Often stepping over piles of containers, bags and bins)

After the baby I found the organization very useful and effective and am thankful that I got it all done. I thought I would take the next couple of weeks to go through and share some of the things that worked really well. Happy Organizing!!

Everyone has one, right? A place to put those random trinkets like tape, balloons (for that "I need a balloon mama" emergency), mints, pens, post its. You name it. It's useless, however if you can't find anything in the drawer.

I found that with just a couple of dividers the drawer stays neat and I keep a little sanity. (Notice, I said a little.)

Today I will be posting at "I'm an Organizing junkie".

Don't Forget !! School countdown jar!

Don't forget your school countdown jar!! (If you forget what it is , see the original post here )

This year I have 2 going to school so we changed things up a little bit. We used some leftover pastel Valentines M&m's for the princess and primary colors for the big one. :)

I also made them count out the number of M&M's they needed.

Cause' I'm super mean like that :)

They have really been enjoying their daily m&m !!

Menu Plan Monday: Cleaning out the stockpile!

Hey girls!! My name is Summer and I am a stockpiler. Notice, I did not say hoarder. I don't collect 453 salad dressings just to feel good. :) I do however believe that if something is a really good deal and my family will eat it then I will buy however many I have a coupon for! So, this week we are living off our stockpile. (It may or may not have something to do with not wanting to a big grocery trip. Ill never talk.) I found these chicken thighs in the freezer and bunch of homemade orange french toast that I had made. To me that says, "breakfast for dinner and find a recipe for chicken thighs!" I hope you have a yummy week!!

Monday: Orange french toast, bacon, eggs

Tuesday: Lemon baked chicken thighs, brown rice, broccoli

Wednesday: Leftover buffet..mama is not cookin!

Thursday: Ravioli lasagna, garlic bread, salad with garden veggies

Friday: Pizza Night!

Saturday: Grilled chicken, grilled asparagus, corn on the cob

Sunday: Pot roast, mashed potatoes, green beans


Lemon Chicken Thighs

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of
excess fat

• 2 Tbsp lemon zest
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
• 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
• 1 teaspoons salt
• 1 teaspoon black pepper

• 2-3 Tbsp melted butter

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serve alone or with steamed rice.