Fall Is Around The Corner!

Every year I see the trees start to turn and I cling to what’s left of summer. I want to wear as little clothing possible until I have to pull out that big down jacket. Over the last week it was somewhat cold and cloudy everyday so I got a little taste of winter again. It was nice to bring out the boots and thigh high socks, BUT I can only stand to wear boots so long. I GET SO BORED with the boot look since I am a flip flop kind of girl. Every winter I get into my closet and feel sad that I have to wear boots again. My open toed wedges and True Religion jeans are calling my name! But lets be real, what a disaster that would be on icy walk ways and snow.

I think this year my plan of attack will be to wear boots with everything, shorts, skirts, leggings, and of course the skinny jean staple. I need to buy a pair of comfortable boots with a heel. That way I can get away with looking girly and also stay warm. Last year I just had Audrey so my focus was comfort and well, whatever would even fit me!

Audrey and I took a walk yesterday and we took some pictures of the leaves for you all to see.

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This spot of water is the last bit that we have left over from all the rain. Northern Colorado got it really bad. I can’t believe how destructive the rain was for us. Last year the LACK of rain was bad and this year it seems like the opposite. Somethings always going on in this state. We are popular for too many reasons lol.





Thank you all for being a part of this give away! For the Black Moby Original the winner is ……………………………………..Honebee80!!!!!!!!!!!

CONGRATULATIONS!!!!!!!! I will be sending you an e-mail.


And the winner of the red woven Moby Wrap is ………………………………………………marylilly1! AHHHHHH congratulations!!!!!


Happy Anniversary To Us




Today is Tom and my anniversary together. September 11th is a very important date for more than one reason. It’s nice that we can remember the people lost on 9/11 and we can celebrate our relationship. Well at least we will never forget the date! I am having really bad allergies though. I feel so bad. It’s non-stop sneezing and and runny nose. Today was cloudy and raining all day too. It made me think WINTER!

I wish I could say that our anniversary this year was full of love and romantic, but it was quite the opposite. Yesterday we got into an argument and it kind of numbed our emotions and we are still recovering. We love each other very much, but like every relationship we have our issues. Unfortunately this was a larger, reoccurring issue that came up this week. Relationships are hard work and ours is no exception. But I am so happy that we can celebrate our love at the end of the day. We had really good Chinese takeout for dinner though. I am still full. Now it’s time for ice cream.



Chicken Enchilada Recipe

Almost everything I used was Great Value brand by Wal-Mart.

2 – 25 oz. Cans Of Chicken (Great Value)
7 oz. Canned Green Chili (Great Value)
1 White Onion Chopped

26 oz. Can Cream Of Chicken (Great Value)
16 oz. Sour Cream (I use ‘Great Value’ light sour cream)
2 – 10 oz. cans of Enchilada Sauce (Great Value)
16 oz. or 4 cups of Shredded Cheddar Cheese ADD MORE CHEESE IF YOU LIKE EXTRA CHEESE (Great Value)
1 Bunch Of Green Onions Chopped
12 Flour Tortillas

2 – 9×13 Baking Dishes

In a large skillet cook the chicken (don’t drain the canned chicken), white onion, and green chilis. Add 1 TBSP of taco seasoning. Cook all of this together until the broth from the canned chicken has almost evaporated.

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While the chicken is cooking, get another large skillet. Empty the can of cream of chicken and 1 1/2 cups of sour cream into the skillet. Add 2 TSP of Taco Seasoning to the thick sauce. Stir regularly and cook until it starts bubbling then set aside.


Spoon 1 – 1 1/2 cups of the sauce into the chicken


Take the rest of the sauce and spread a layer on the bottom of your 9×13 baking pans

Sprinkle a little bit of cheddar cheese onto a tortilla then put a spoonful of the chicken mixture over it.
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Roll your enchilada and set it in the baking dish. Make sure you wrap it up nice and secure and put the flap side down in the sauce so it doesn’t open up.


Pour your enchilada sauce over enchiladas. I like the Great Value Mild enchilada sauce.

Sprinkle the tops of the enchiladas with cheddar cheese and top with chopped green onions.
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Pre-heat your oven to 415 degrees and cook your enchiladas until the cheese is all melted and tops begin to brown a little. 10-13 minutes
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