Last night was a bit of a doozie. Not only was I sleep deprived and trying to catch up with The Bachelor (not a fan of some of those ladies), but my broccoli slaw with salsa and tempeh experiment was pretty disgusting and my iPhone completely went blank. Nothing would work. NOTHING.
I woke up and after I night of being plugged in my little pal was just the same dark black screen. Even though I tried pressing ever button I could, holding them down, etc. NOTHING.
Here were a few of my thoughts:
This phone is brand new. What the heck?
I really should have backed my information up. (I have yet to sync it with my computer.)
Taking the boys to either Verizon or the Apple store today will be a blast I’m sure (much better than the Costco trip we have planned).
I guess it’s better that it’s my phone than my computer (which I also have yet to back up).
Then I googled this
and found this page.
It told me to hold both buttons down for at least 10 seconds. I did and that friendly little apple showed up on the screen.
All is good.
I am one happy camper. (One who really needs to back up her computer and her phone.)
I won’t bore you with my failure of an experiment from last night, but I will give you a very easy dinner recipe. This was one of the first recipes I made for Andrew as a married couple back in 2004. I found it in Cooking Light magazine. You can find the original recipe here. It’s quick. It’s easy. It’s healthy. It’s one you’ve got to try.
Stuftified Salsa Chicken
1 pound chicken breast meat cut into bite size pieces
1 tablespoon taco seasoning
1 cup jarred salsa
3/4 cup reduced fat shredded Mexican cheese
1 (4 ounce) can green chilies (diced or whole), drained
low fat sour cream (or jalapeño yogurt dip)
sliced black olives
1. Cook chicken on the stove with the taco seasoning in a skillet coated with nonstick spray.
2. Transfer cooked chicken into an 8 inch square baking dish coated with nonstick spray.
3. Top with salsa, cheese and chilies.
4. Bake at 475 for 10 minutes.
5. Serve over rice (I use brown rice).
6. Top with low fat sour cream (or jalapeño yogurt dip), sliced black olives and sliced chili peppers (optional).
Here’s some pictures of the steps (just because I took them).
This is how I did mine up. Do you like that habanero on there? Ha ha ha!
This dinner goes really well with a STUFT-rita (with or without a little amaretto in there for fun).
Note- I made this dinner way back in November and had planned on posting it a long time ago. I almost forgot about it until my failed experiment last night. Holy cow, where has the time gone?
I should probably stop in at the Apple store too to get my phone checked out. That store scares me.
I’m sure I’ll find time in between my Strollerwise class and my classes I teach tonight at the Y. All the time on the world.
Let’s do this.