The Littlest Candy Striper

When I was a senior in high school, I was walking to my car one morning, my hands loaded with books, when my ankle rolled.  Unable to catch myself, I fell and gave myself a nasty sprain.  This was not my first sprained ankle, nor would it be my last.  In fact, I ended up spraining my other ankle a couple of weeks later.  I know - I'm just lucky.

Thatmom  pulled an eerily similar stunt this week.  While walking to her car she fell.  Except she wasn't content to just sprain an ankle - she had to outdo me and break her foot.  Poor Thatmom!

In the middle of the week she got moved from a cast to a boot, but she was still fairly immobile.  So I brought the cheeriest nurse I could find for a visit.
 

He doesn't have a license or anything, but he's great at handing out prescriptions of TLC

 On the way back home we got stuck in awful traffic.  And that smiley mouth you see above?  Became not so smiley.  It was open alright, but screaming and crying the whole time. It was a looooong drive home.

Long days call for easy dinners.  We're addicted to Bobby Flay's Chipotle Honey Glazed chicken.  It makes such a nice easy marinade.  And I decided it would make an excellent salad dressing too.  Mixed with ranch it has the sweet, spicy, tangy kick that pretty much goes with anything. 

 Chipotle Ranch Chicken Salad

1/2 recipe of chipotle honey glaze

1/4 cup ranch dressing

10 oz baby spinach leaves

4 oz feta

1/2 red onion, sliced

1/4 cup dried cranberries

1/4 cup slivered almonds

1/2 cucumber, chopped

2 carrots, julienned

2 chicken breasts, grilled

1. Combine the chipotle honey glaze with ranch dressing and set aside.
2. Combine spinach, feta, onion, cranberries, carrots, almonds, and cucumber in a large bowl.  
3. Divide vegetables between 2 bowls.  Slice chicken and place one breast over each bowl.
4. Drizzle the salad with the chipotle ranch dressing.

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