I Serve a risen Savior

Without fail, every Easter morning I wake up with the hymn "He Lives" stuck in my head and I continue to sing it for several days on end (I'm sure Daniel is about ready to strangle me at this point). But, I can remember my grandmother singing it to me as a child and it warms my heart every time I sing it. This past weekend as we celebrated our risen Savior, Daniel and I flew to Knoxville to spend time with his family. We had a weekend full of excitement, including my FIRST trip to Dollywood and a trip to Bristol, TN to visit his wonderful grandparents. We are so thankful for the many blessings in our life and that above all else "Christ Jesus lives today!"

Easter morning at Grandpa Bill and Grandma Sugar's house

Sugar with her sweet grandchildren

Daniel's Aunt Emilie, brother Brad, and sister Alex

the whole crew after church

just one of the four dogs that we spent Easter with :)

Brad and Sugar

Side note- While in Bristol, I found this picture of Grandpa as a little 1yo. He looks the exact same!

 

Smitten Kitchen

     Yesterday I had a serious craving for one my favorite restaurants from back home, Taziki's. They are popping up everywhere these days and if you've ever visited one chances are you know that the infamous "Friday Special" is to die for. So, I set out on an internet quest to find their recipe and I found one that really measured up. Nom Nom Nom.

Taziki's Friday Special

3 tablespoons fresh thyme, chopped

1 tablespoon shallot, minced

½ cup balsamic vinegar

Juice from one lemon

1 teaspoon sugar

1 tablespoon Dijon mustard

1 ½ cups blended olive oil

Salt and pepper to taste

6 cups mixed lettuces

1 pound penne pasta, cooked

6 boneless skinless chicken breasts, grilled and cubed**

2 cups feta crumbled- or if you're like me, mo feta mo betta'

3 tomatoes seeded and diced

1 handful fresh basil chopped

**I used 3 chicken breasts, and it was more than enough!

to make the vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon juice , sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper. (see pictures below)

who knew how to chop fresh thyme? not me. I had to youtube it

add your shallots, lemon juice, balsamic vinegar, dijon mustard, and sugar

slowwwwwly whisk in oil. add salt and pepper to taste

Next...

toss your (chopped) grilled chicken with about 6 ounces of vinaigrette and feta

Top with diced tomato and fresh basil, to taste

Finally, pour over mixed lettuce (about 1 cup) and dig in!

 Note: Daniel and I LOVE feta, so we added more on top!

This recipe was delicious and made a ton! Good thing it makes a great lunch for the rest of the week. So...you're welcome folks, you can now have the "Friday Special" any day of the week.

Also, Happy 30th Birthday to my wonderful MOM! Can you believe she had me when she was 6?!

1989

Spring Forward

With spring just around the corner (hopefully), I've decided to embrace all things new and start a blog. My name is Sissy Bean Green. No, that is not a pseudonym, my parents did in fact name me Sissy Bean and now I've just recently become a Green. (obviously God has a good sense of humor) My husband, Daniel, is my favorite and these are our stories. We hope that this little blog will help keep our families and friends up to date with our adventures together as newlyweds. Here are just a few things we have been up to since October 27th.

we honeymooned in st. lucia

that sounds about right

woah.... look out Baywatch

I'm not one to take pictures of food...but this one is just too perfect. Mimosas's and Fruit Loops. I love being a grown up.

we went to knoxville for thanksgiving

The Green's Farm

we went to birmingham for Christmas

standard Christmas morning picture... Matt in shorts in December.

my sweet niece and nephew

santa brought daniel a puppy- fitzgerald

 

we survived nemo

we ran a 5k for a good cause- uncle ray

Matt, my bro, organized the whole thing and we had a great turn out!

my cousin, Peyton, and her dad- aka Uncle Ray

Daniel's brother, Brad, ran too!

and daniel turned 24

don't worry ladies and gentlemen, he got his usual creme brulee for dessert.

That's all for now....y'all come back now ya here.