Week 1

Male Mail (mads + kyle = male??)

Not digging the name for our newsletter?  TOUGH.  I like saying it, “Male Mail.  Male Mail.”  Try it, Braden…you know you want to J  Sort of like naf naf but different. 

I want to say thank you to everyone that made Kyle's transition from Illinois to Texas so smooth.  The support and love from everyone is so wonderful to see! 

Here are the highlights on our 21-ish hour car ride:

·         BAD storm just outside of St. Louis

·         St. Louis Arch….AWESOME!  Weather lifted enough for it to be a great view! 

·         Played “where am I now?” with a few people…Braden won…shocker.

·         Spent the night at Aunt Emmy’s and Uncle Gene’s (Mr. Burnsides aunt and uncle)….beautiful people and home!!!

·         Discovered that Arkansas, at least the northwest portion, is absolutely gorgeous.  Everyone should experience it!

·         BAD storm right around Dallas…bad meaning, winds surpassed 60mph and we thought we might blow away in the car. 

·         Celebratory delicious beer from a local Marble Falls brewery once we got into town!!

These last few days have been zooming by already.  Kyle has spent the majority of the last few days job searching.  In fact he went into Austin today to inquire and apply for jobs in person.  Keep him in your prayers and cross your fingers!

On a more fun note, Kyle and I did watch Game 2 of the NBA finals in Austin last night with one of my good friends.  Good company and a good evening. 

I am not sure when I will write up a little update next.  I was thinking once a week, but that might be annoying for the recipients.  However, this will be in blog form as well….so start checking that out once a week! 

xx

P.S.

Here is the recipe for our favorite meal we had this week!

Twice-Baked Tex-Mex Potato
Serves 1
All of your favorite Tex-Mex flavors are here: cumin, fresh salsa and refried beans. Make this versatile recipe for one, or for a crowd. It's big on flavor, yet easy on the budget at about $2.50 per serving. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Nutrition
Per serving (about 17oz/473g-wt.): 430 calories (90 from fat), 10g total fat, 6g saturated fat, 30mg cholesterol, 940mg sodium, 73g total carbohydrate (11g dietary fiber, 3g sugar), 17g protein
Ingredients
1 (10- to 12-ounce) Russet potato
1 tablespoon sour cream
1/2 cup canned refried pinto beans*, warm
Salt to taste
1/4 teaspoon ground cumin
2 to 3 tablespoons grated cheddar cheese
Fresh salsa
1 green onion, thinly sliced
Directions
Preheat oven to 400°F. Prick potato all over with a fork and arrange on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. Meanwhile, preheat broiler.

Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add sour cream, beans, salt and cumin and mash with a fork to combine. Use bean mixture to refill potato, then top with cheese and return to baking sheet or place in a small baking dish. Broil until cheese is melted and golden brown, about 2 minutes. Top with salsa and green onions and serve.