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But That’s Okay!

Quote of the day……

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Life can be

~~~~ Life Can Be~~~~~

Life can seem, ungrateful and not always kind.
Life can pull at your heart strings,
and play with your mind…

Life can be Blissful, Happy and Free
Life can put beauty in the things that you see…

Life can place challenges right at your feet,
Life can make good of the hardships we meet.
Life can overwhelm you and make your head spin.

Life can reward those determined to win!!
Life can be hurtful and not always fair…

Life can surround you with people who care
Life clearly does offer it’s ups and downs…

Life’s days can bring you both smiles and frowns
Life teaches us to take the good with the bad.
Life is a mixture of happy and sad…

                   SO……..

Take the life you have and give it your best.
Think positive, be happy, Let GOD do the rest.

Take the challenges that life laid at your feet
take pride and be thankful, for each one you meet.

To yourself give forgiveness, if you stumble and fall,
take each day that is dealt you, and give it your all.
Take the love you are given and return it with care.
Have faith that when needed it will always be there…

Take the time to find the beauty, in the things that you see
Take life’s simple pleasures, let them set your heart free.
The idea here is simply to even the score,,,
As you are met and faced with Life’s Tug of War. -Unknown

Be Thankful

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California Spaghetti Salad

http://therecipecritic.com/2015/05/california-spaghetti-salad/

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California Spaghetti Salad
AUTHOR: ALYSSA
PREP TIME:  15 MINS TOTAL TIME:  15 MINS
SERVES: 10-12

A delicious spaghetti salad filled with fresh summer veggies and olives. Topped with a zesty italian dressing and parmesan cheese, this will be the hit of your next gathering!
INGREDIENTS
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
¼ cup grated Parmesan cheese
1 tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
INSTRUCTIONS
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.
To make the dressing: Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.