248.

I'm dancing as fast as I can right now so bare with me as my posts become less than timely. Seriously, I can't be any busier right now. Why do I volunteer? Please. Sometimes I wonder why I go through the torture while the same characters coast, and they seem ok with it. Is it Catholic guilt? Or the idea that you really should be a part of a team of not-for-profit members of a club that keep the program running? I think parents today sometimes forget that the money they pay for a program pays for a facility and a coach. Not the running of an event. Funny. Done ranting. Vacation in 10 days.

 Well, we celebrated June Birthday's on Sunday for Andy (6/1), Katy (6/9) and TJ (6/11).  What a wonderful end to the weekend. The weather was perfect for hanging out on our deck and patio. Everyone relaxed and chillin'. We noshed on delicious salads, courtesy of my sissy's and the World's Best Burgers from the Barefoot Contessa. Then it was time for pie. I know, weird. You're supposed to eat cake, right? Since we had cake for Katy's Surfin' Birthday Slumber Party, I decided we didn't need MORE cake sitting on the counter.  Uncle B brought his famous Peanut Butter Pie and I whipped up a Butterfinger Pie. All good, though my pie was a fail. Not for flavor but for the fluff. It appears I don't know how to cook with Cream Cheese. I knew I couldn't mix the whipped cream in a mixer or it would curdle (been there, done that) so I had mixed. Well apparently I didn't get rid of the chunks so as you enjoyed a bite of my pie, you ended with a cream cheese chunk. Everyone kept asking what was in the pie? After a quick 101 from the pie master (uncle B), I will be making it again. And entering it in the Rib Fest Pie contest!

So the significancy of the 248? Not until it was time to blow out the candles, did I realize the 248. I was short on candles, but realized Katy's 8 and the random #4 from Birthday's past would serve up Andy (48) and Katy (8) as long as I placed their pies next to each other. And then we realized that if I put 2 candles in TJ's pie and had him next to Andy, that would take care of his age too (24). BOOM.

The salad I made for the evening was a Buffalo Chicken Salad. Wow is all I can say.

Buffalo Chicken Salad

Ingredients
8 ounces uncooked pasta (such as mezze penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil 1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder 1/4 teaspoon celery salt
2 cups precooked chicken, chopped
1 1/2 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped

Instructions

1. Cook pasta according to package directions to al dente. Drain and rinse thoroughly with cold water. 

2. Meanwhile, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in a small bowl until well combined.

3. Place pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, and celery. Slowly mix in dressing.

4. Refrigerate until ready to serve.

I increased the ingredients by 1/2 of this recipe to serve my crowd and to insure we had leftovers. They were gone by Tuesday. Perfect for the warm weather we're experiencing in Fiji! Happy is.