Raising the most beautiful girls in the world…
Fort Hood trip.
We made the trip to Fort Hood recently to welcome Jeff back from Iraq. It was so great to see him, and we had a good time visiting and eating yummy food with everyone. Sara made an amazing dinner (check out the tomatoes and olive salad below). We stayed in a hotel with a pool and the kids loved that. We made the 4+ hr drive without any problems, although at one point we did have all three kids crying! What’s a road trip without a little crying, right?
about 1 year ago
Oh, wow, Ava is SO happy to be in the pool!
And that salad looks DELICIOUS… any chance Sara would share the recipe? 
about 1 year ago
Thank ya'll so much for coming up to welcome Jeff home. We really enjoyed seeing everyone and Jeff really appreciates all the support ya'll have given him. I love ya'll.
about 1 year ago
Cameron,
It's so easy.
Sliced ripe tomatoes (garden variety or store bought 'on the vine' is best)
1 small jar of capers
Olives (I used olive bar style kalamada pitted black olives and garlic/red pepper green olives)
Olive Oil
Balsamic vinegar
salt and pepper
Tomato and basil feta cheese (crumbled)
curly leaf parsely
fresh basil
Slice tomatoes (about 1/2 in slices) and arrange on a plate. Rough chop the olives and mix with feta and chopped parsely and olive oil and capers. Sprinkle mixture over tomatoes and top with salt and pepper and basil. Can also add green onions, red pepper flakes, and/or garlic to taste. Reduce balsamic vinegar for 20 minutes or until syrupy, cool and pour over salad. Just sprinkle with balsamic vinegar if you don't want to do this step.
This also makes a good appetizer it you put the tomato slices on bruschetta-type bread. Put the olive mix on top and bake a few minutes to melt the cheese. Or skip the feta and put a thin slice of fresh mozarella on it.