Adaptive Sports Expo

I have the joy this summer to work with Catalyst Sports in the planning and organizing of the Adaptive Sports Expo they are hosting again this year! This group works with people of all ages who have physical disabilities to be able to do what they never thought possible, play sports!

At the Expo they will have rock climbing, biking, yoga, and many more events that are all able to be adapted for any physical disability. The group does not only do the expo, every week they get together at least once to do something together and have fun as a community. The group that I am working with normally does rock climbing
(indoors) all year round and during the summer they do paddle boarding and kayaking.

If anyone is interested in joining in on this event please contact them at Sponsors, volunteers, and participants are welcome!


How do we compare?

If any of you follow me on Facebook you should have seen a post here recently about school food in America verses other countries. I am hoping that it was a wake up call for some people but but at the same time I pray that it isn’t taken poorly. I know that a lot of Americans look at the health in our country as an issue that should be handled by the family, which is true, but it is also something that the school system should handle.


In other countries, students are taught to clean, cook, exercise, and much more. Due to this being a staple in their schooling, the students tend to come out more respectful and thankful for what they are given and even thankful for what they have to work for.


My husband and I are planning on moving out of the country so he can teach English and this is something we look forward to. When the time come, we will enroll our children in school and depending on where we live our children will either go to school in that country or back home in America. We have discussed how great these disciplines will be for our kids and how they will most likely be bilingual by then end of the grade school phase of life. We wish this for our kids: to be happy, healthy, faithful, respectful, caring, and much more but only time and God will tell. We want to raise our kinds outside of America if possible just because of the entitlement that many Americans have and lack of respect, health, etc. Now don’t think that I am a health freak or anything. Both myself and my hubby are over weight and are not happy about it and do not wish this for our kinds. Living in another country will help with that! 🙂


Please feel free to comment with anything you have to say and I will try to respond with any answers if the are questions. 🙂  Love y’all!

Buzzed Cherry Bombs



Just drain the juice out of a bottle of maraschino cherries and replace it with vanilla vodka. You will taste the vodka in these so use a good quality brand. I like the smooth feel of Stoli. Pop the lid back on and let them soak. The longer they sit, the stronger they will taste. At minimum, soak them overnight. Last time I made these, I soaked them for 48 hours and got rave reviews.


While this recipe calls for vanilla vodka, you can use any flavor you like; chocolate, whipped cream, cherry, absolutely anything you’re into. If you’re not into vodka, choose a different liquor. Spending time in the kitchen should be fun so let your inner bartender shine and get as creative as you want.


Place the vanilla chips in a microwave safe bowl. Microwave them at half power for thirty seconds. Stir well. Do this repeatedly until your candy is nice and smooth.

  1. One jar (ten ounce) of maraschino cherries
  2. 1 cup vanilla vodka
  3. 1 cup melted vanilla chips (you can also use white chocolate or candy melts)
  4. 1/2 cup blue sugar sprinkles
  1. Drain juice from cherries. Pour vodka over cherries in jar. Let sit 12-48 hours.
  2. Gently pat cherries dry. Dip in melted chips. Dip in sprinkles. Places on wax paper covered baking sheet to set.
  3. Serve within 24 hours.
  1. The longer your cherries soak, the stronger the alcohol taste in them will be.


Buzzed Cherry Bombs (Vodka Soaked Cherries)

Chicken Pot Pie Turnovers

  • 2 tablespoons butter
  • ½ onion, chopped
  • 1 carrot, chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon flour, plus more for dusting
  • 1½ cup chicken stock
  • 1 teaspoon Dijon mustard
  • ½ cup frozen peas (optional) (Can add corn too!)
  • 1½ cups shredded rotisserie chicken
  • Optional: splash of heavy cream (2-3 Tablespoons)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • Chives for garnish
  1. Preheat the oven to 375 degrees F.
  2. Boil the carrots in water to soften a bit, about 5 mins.
  3. Melt the butter in a skillet and cook the onions and carrots about 5-7 mins.
  4. Season with salt/pepper.
  5. Add the flour and cook 1 minute.
  6. On high, add the chicken stock and mustard.
  7. Add the chicken, peas and corn if using and lower the heat.
  8. Simmer until the sauce has thickened.
  9. Add cream if using. Check for salt/pepper.
  10. On a lightly floured board, unfold the puff pastry and cut into 4 squares.
  11. Lay each one one a nonstick foil lined baking sheet and place some filling in the center.
  12. Fold the squares on a diagonal so they are traingle shaped.
  13. Fork the edges to crimp.
  14. Mis egg with a splash of water and brush on the tops.
  15. Cut a little slit in each and bake 30-35 minutes until browned.
  16. Cool a bit (HOT filling!) and serve with chives sprinkled on top.