The Beard

Josh has been growing his beard out for about a month and was about to trim it down, so we thought we should take some pictures. He knows it looks a bit bushy, but he wanted to see how long it would grow if he didn't shave for a month.

Accepted

Josh has been accepted to three more schools...University of Arizona, Lewis and Clark in Portland Oregon, and Oklahoma City University. He is still waiting to hear from several more schools.

A Better Look

I finally got around to washing the car today. You can see the damage to our vehicle a lot better now that the snow and salt have all been washed off. We are still waiting for the girl that hit my vehicle to contact the insurance company so we can get our check. They said after they speak to her, they will send an adjuster out to estimate the damage to our vehicle. Then they will send us a check for that amount. It will be nice when it has all been taken care of.

Accepted

Josh has been accepted to three more schools. BYU, Chicago-Kent College of Law, and DePaul University College of Law. He is very excited, especially about BYU, but still has several schools he is waiting to hear from. We will keep you updated as we hear from more schools.

Chicken Chimichangas with Green Sauce

Here is a recipe I got from my dad. He made it for us when we were in Califoria last September.

2 cans cream of chicken soup
2 small cans diced green chilies
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1 (8 oz) package cream cheese
1 cup shredded Monterey Jack cheese
½ package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
½ cup vegetable oil
1 cup shredded sharp cheddar cheese
1 cup chopped green onions
1 cup sour cream


Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and heat over medium-low heat. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry Chimichangas until golden brown, then drain on a plate lined with paper towels. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with cheddar cheese and green onions. Top with a dollop of sour cream.