We got lucky enough to have time to stop at Mount Rushmore on the way from San Francisco to North Dakota.
It seems like so far, every time we see a national landmark it’s in inclement weather! When we saw the Grand Canyon it was snowing all blizzard-like, and it was chilly drizzly for Mount Rushmore. But it was still very neat. I’m pretty sure we were the first visitors that morning, we woke up early so we could have time to see it and then get on the road. I sprinkled some of my brother’s ashes there.
Today would’ve been his 32nd birthday.
On more recent things, Charlie and I have been taking walks through Hillsboro. I’m so proud of her for being well-behaved in public! Usually we just take walks in the campground and she occasionally goes to the pet store to get her nails done, but we rarely walk through actual neighborhoods with sidewalks and what not. I felt like a mom taking her baby to a restaurant for the first time. I was so scared she was going to act like a wild banshee! But she acted like a lady and had some manners so I’m very proud!
Last night’s dinner was DIY shake n bake chicken with roasted carrots and potatoes. Yum!
Here’s the shake n bake concoction I used:
- 1 cup Italian bread crumbs,
- 1/2 cup panko,
- 1/2 tbs salt,
- 1/2 tbs onion powder,
- 1 1/2 tsp paprika,
- 1 tsp sugar,
- 1/2 tsp garlic powder,
- 1/2 tsp black pepper,
- 1/4 tsp cayenne,
- 1/4 tsp basil,
- 1/4 tsp oregano,
- 1/4 tsp parsley,
- 1/8 cup vegetable oil.
Just shake. Then bake! This makes enough to coat more than 4 chicken breasts cut into smaller pieces. (I did 375 in my convection oven for about 35 minutes for two breasts and they came out juicy and delicious!)