Cold Harbor National Battlefield Hike

Sydney has finally gotten big enough to fit into her harness and has learned to walk on a leash well enough to take her on her first hike.  It was such a beautiful weekend we decided to try it out at Cold Harbor National Battlefield  just down the road from the house.Up early, we headed out.  She was so excited (her harness was not secure so it looks like it was falling off :) She followed Riley's lead and did so well.

Poor baby was just exhausted when we got home and cuddle up on the chair for most of the eveningShe did so well. Can't wait to take her camping and really get out on some trails.  

All cuddled up and enjoying her show

This one cracks me up :)

Another Reason To Be Proud

My boys have made me proud since the day they were born. Yet they both continue to excel at life and add to the proud list.This time it is Chris, my oldest:Crazy that both the boys are now Lieutenants in their respective departments.

Instagram Feature

Received my first Instagram feature this week for 2017 for my daybreak silhouette. One of my goals is to have more features so this was a great start for me. 

Snow Day Saturday

Winter came into 2017 with both barrels drawn dropping 9" of snow on us during the first Saturday of 2017.I had filled the bird feeders the night before and they were used all day by dozens and dozens of birds of all types.  I watched (and took photos) of them for a long part of the afternoon. It's one of my favorite things to do and so relaxing.  Here are some of the birds at the feeders:and some of my photos:

Still hate winter :)

Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

From Fabulously FrugalRating: 5

Yield: 6-8 servings

 Ingredients

• 2 to 3 pounds boneless skinless chicken breast
• 1/2 cup low-sodium soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 1/4 cup chopped onion
• 2 garlic cloves, crushed (minced for slow cooker)
• 1/4 teaspoon pepper
• 3/4 teaspoon ground ginger
• 1/4 cup water
• 3 tablespoons cornstarch
• optional garnish: chopped green onions, sesame seeds

Instructions

Slow Cooker:

1. 1. Spray the inside of the slow cooker with nonstick cooking spray, or use a slow cooker liner. Place the raw chicken breasts into the slow cooker.
   2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, minced garlic, pepper, and ginger. Pour over the chicken.
   3. Cook on high for 3-4 hours or low for 4-5 hours, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.
   4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and heat on high until the sauce begins to thicken, while continuing to stir or whisk. (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you.)
   5. Place the shredded chicken back into the pot with the sauce and stir to coat. Serve over rice and garnish, if desired.

Instant Pot:

1. Spray the inside of the Instant Pot inner pot with nonstick cooking spray. Place the raw chicken breasts into the pot.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, crushed garlic, pepper, and ginger. Pour over the chicken.
3. Cook on high pressure for 15 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.
4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.
5. Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.