It's Whatever Wedensday…and I'm just throwing out a few quick tidbits today.  It's my "office" day…meaning Ella's at daycare and I don't have to fight for the computer, moniter the vast quantities of snacks OR follow the Hurricane around with dust mop and broom ala Pig Pen…  Pigpen
..SO today, it's going to be blissfully warm here in the office and I'm hoping to send out the Mid Month Update. 

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Then I have to finish up the 145 hand colored wedding invites and RSVP's.   They should have been done LAST week but ugh, there's ALOT of watercoloring to be done.  I still like the invite (which is saying something!) and you know how perfectionism creeps in…right?  Ok, so I did the first 45 with just a simple snip on the end of the ribbon, then I decided that it needs the fishtail cut!  you know the cut that looks like a fish's tail..and it's the narrow grosgrain so I can cheat by folding it in half and snipping once, nope, gotta do it seperately and I need to take my glasses off to do it! And I'm fighting the urge to go back and redo the first 45.  Pray for strength!  🙂

So enough about me…how about a Whatever Wednesday Recipe…My kids ADORE Spanish Rice and Ella's allergic to yellow AND red food coloring so I can't use the boxed kind.  Here's a REALLY REALLY easy and yummy recipe for Spanish Rice.  We've tried several and we always go back to this one.  It makes a really big batch so we usually freeze half and use it the next time…otherwise Adria'd eat it all for an afterschool snack.  Go figure.

Spanish Rice Recipe – From

  • Prep time: 5 minutes
  • Cook time: 25 minutes


  • 2 tablespoons olive oil (can use up to 1/4 cup)
  • 1 onion, chopped fine
  • 1 garlic clove, minced
  • 2 cups of medium or long-grain white rice
  • 3 cups* chicken stock (or vegetable stock if vegetarian)
  • 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
  • Pinch of oregano
  • 1 teaspoon salt
  • I also throw in a little of Penzeys Chicken Taco seasoning.

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.


1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Yield: Serves 4 to 6.