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We were able to spend the weekend at Pat’s beach house and had an insanely lazy and relaxing time. We took walks, went wine tasting (which turned into tequila tasting), cooked, read and watched a LOT of TV 🙂 Kitchen tip: I pre-made some shredded chicken Thursday night by covering boneless, skinless chicken breasts with chicken broth and cooking it for 6 hours. You can just shred it with 2 forks and refrigerate it until you use it during the week! Here is a great recipe for BBQ Chicken Salad that we had Friday night – http://www.melskitchencafe.com/2011/02/bbq-chicken-salad-with-creamy-bbq-cilantro-lime-dressing.html enjoy!
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