Monday, September 9, 2013

Our family is in town!

We have been so excited to have our family visit! Billie's Mom, sister (Lauren), niece (Olivia Kate), and best friend (Jared) flew in to Tucson late Friday night. Billie drove to the airport to get them. Olivia Kate is only 5 months old, so this was our first chance to meet her. Apparently, her first time meeting Billie (in the airport) didn't go so well. She had had a loonnnnggg day making the trip from Washington! haha.

Would you look at that face!!!

We all went to bed soon after they got here Friday night. Saturday morning, I made omelets, and we visited for a while and took some pictures!

Olivia Kate was impressed with Jared's beard :)

Breakfast! We topped spinach omelets with tomatillo salsa that my sweet patient made me.

Then Olivia Kate spit up on Billie's Arkansas shirt... we had fun with that one ;)
Around lunch time, we made the drive to Tombstone. I grew up watching my Grandaddy watch western movies, so I thought of him all day! Grandaddy, you would have enjoyed Tombstone so much!

We ate lunch at Big Nose Kate's saloon. (Kate was Doc Holliday's woman back in the day.) Then we watched a reenactment of the shooting at OK Corral in 1881 (including the 3 Earp brothers and Doc Holliday.) 

Most of my pictures didn't turn out, and I am SO sad! But I got a great lesson in history, and we had a fun day!

When we got home, I made taco salad, family style. You know how I love a good Mexican dish. And this time, I added Mexican cauliflower "rice." GREAT addition. Check out the recipe below.

Picture AND recipe idea are from

Mexican "Rice"
Serves: 3-4
  • 1 head of cauliflower, cut into florets
  • ⅓ cup broth or water
  • 1 teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • handful of fresh cilantro, roughly chopped
  • juice of 1-2 limes
  • salt and pepper, to taste
  1. Run florets of cauliflower through a food processor using the shredding attachment, to rice the cauliflower. Or use a grater and crate the cauliflower until you have small pieces.
  2. Place a small saucepan over medium heat, add cauliflower and broth or water and a bit of salt to the pan and cover to let steam for about 10 minutes. Mix a couple times to keep from sticking to the bottom.
  3. Once cauliflower is soft, add garlic powder, cayenne pepper, cilantro, lime, and a bit of salt and pepper.
Check out the homemade taco seasoning I use with ground beef. We also added shredded lettuce, green salsa, red salsa, and chopped avocado to our Mexican pile-up! It was delicious!

More updates tomorrow...

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