There isn't much going on in the life of Nate and Katie right now. We are just living life until Nate is done with school.

Thanks to a sale from Southwest Airlines, about a month ago I had the privileged of going to visit one of my very best friends in the whole world, the lovely Rachel McCall. Rachel is a music director at a church in Fredricksburg, TX. I flew into San Antonio. Rachel picked me up and we went to the Alamo and the Riverwalk. Both of those were very cool. The rest of the weekend we spent time exploring the small town of Fredricksburg, going to all the little shops and taking pictures with everything hysterical we could find. We also took a trip to Luckenbach, TX. We heard some serious guitar picking there. Rachel's brother is the pastor of her church, so we had a good time hanging out with her brother, his wife and their four kids. We had so much fun cooking and staying in one room with bunk beds. It was like a weekend long slumber party. You are never too old for those, in my opinion. We even fed the ducks. We laughed until we cried. The weekend was simply amazing.

Some pics from the weekend...

This is where they shot a scene from Miss Congeniality!

Rachel's Church

Hanging out with Hondo!

Rachel...the Duck Whisperer!

Feeding the Ducks...

I tried a new recipe this month.

Like most women, I have been addicted to Pinterest for a while now. One of the things I love is the recipes. The Ranch Pulls from my last post were also discovered on Pinterest. I have an intolerance for tomatoes therefore, when it comes to Mexican food I am kind of limited. When I find a recipe that looks delicious and doesn't contain a great deal of tomatoes or tomato sauce I am totally in. Nate and I both really liked this recipe. I liked it because it was easy, quick and will be easy to freeze in the future when I finally get a house with a deep freeze someday. I cut the recipe in half when I made it.

Here is the source: http://www.budgetsavvydiva.com/2012/02/chicken-enchiladas/

The Best Chicken Enchiladas

Entree: 5 mins : 35 mins : 40 mins : 10

Simply the Best Enchiladas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. Corn Starch
2 cups chicken broth
1 Clove of Minced Garlic
1/2 Teaspoon of Salt and Pepper
1 cup sour cream
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 Finely Chopped Jalapenos seeded
1 Teaspoon of lime juice
Preheat oven to 350 degrees. Grease a 9×13 pan.
In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.
In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 25 min – You will want to make sure the cheese has browned.

If any of you were wondering about our status in the call process, here is a little update. We have had four interviews in Indiana, Wisconsin and Texas. Call day is May 1st.

In five days, Nate and I will be celebrating our 2nd wedding anniversary. Here is a pic from the big day. :)