You may have noticed I recently returned to my blog with a bang. Four post in three days, and another post today, after being gone for like forever.
My oven functionally died in 2016. I bought a new oven (used) but due to the rigging of the previous owner of our home no one could disconnect the old oven. It was literally cemented in and the gas line made two nearly 90degree turns the get to the oven. And some one rigged an adaptor metric to standard plumbing. It was incredibly unsafe. The stove top was kind of usable but after months of trying to have friends and the Man fix it we finally paid a plumber to remove and properly install the gas line to the new (used) oven.
Also in this timeframe our microwave died. So, no microwave, no oven; only two barely working eyes on the stove top. We used my mother’s toaster oven, our crock pot, rice cooker, and a toaster for a few months. It was and adventure to say the least, but it was not conducive to trying new recipe’s or the time and tools to be creative in the kitchen. Also it was embarrassing and furthered my battle with depression.
But we are blessed enormously. A church member gave us a microwave. A friend loaned us another crock pot for the holidays. And, of course, we did eventually get the new (used) oven safely working.
But, hey, its October! Well I have had the privilege to transfer to Arizona for my job. It’s been a fabulous place and a great opportunity. Though, it has been bumpy. I don’t know where my family would have been without the Man here helping encouraging and keeping the family focus on the Lord. Reminding us to praise Him because of and during the many trails we’ve faced since moving. Our family is closer to each other, closer to God, and stronger than ever.
Here we are in the dessert, it’s a real dessert with cacti, dust storms, and 118 degree temps.
With this incredible heat, it’s 95 degree here today,  I’d like the share a cool recipe It’s a chicken salad recipe I adapted from a friend and co-worker Mrs. Barbara. I like to serve it on high protein gluten free bread. The link to the bread recipe follows the chicken salad recipe.

Mrs. Barbara’s Chicken Salad

2 baked chickens, shredded
1 tsp. Adobo Seasoning
½ c. sandwich spread
1 c. egg free mayonnaise
1 tsp crushed red pepper
¼ c. dried cranberries
½ c. sweet relish (or less this is to taste)
nuts – of your choosing if safe for your family
½ of a red onion finely diced
1 stalk of celery finely diced
(pimentos) optional


1. Place all ingredients except chicken in a large mixing bowl
2. Wisk together.
3. Add chicken, stir with a spoon until evenly combined.
4. Refrigerate until ready to serve

Allergen Free Sandwich Spread
2 Tbs. Dairy-free plain yogurt
1 c. Egg free mayo
½ c strained sweet relish (squeeze or drain out all excess liquid)
¼ c French salad dressing
Vigorously stir all ingredients together.
Store refrigerated.

This is the link to Faithfully Gluten Free, a sandwich bread recipe. Her site was formerly called The Baking Beauties. I make this bread high protein by substituting soy protein isolate for skim milk powder and using a high protein soy milk instead of water.