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March madness, Second Harvest, sisters meeting sisters, & kitchen sink lo mein.

It’s the most wonderful time of the year!

The Christmas of basketball. March Madness.

Real footage of me watching Purdue win:

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And that’s all I have to say about that, except that I’m leading the work bracket challenge. #girlpower.

And except that I’m wearing the same thing every time Purdue plays and might be trying only to drink out of Purdue cups at home.

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In other news, I got to volunteer at Second Harvest, a food bank in Nashville, with my team at LifeWay. One Friday morning, we went to the food bank and sorted almost 10,000 pounds of frozen food. It was a lot of fun! It was cold, but they gave us heavy-duty gloves and my toes were only a little frozen at the end. Here’s the group (in the freezer!):
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Forever grateful for all these fun new friends who welcomed me to their group.

In additional LifeWay news, I got to go to an open house for LifeWay’s new employer brand, which I got to help build and write. They ordered a bazillion donuts and these cute little cookies with our new HR portal’s logo. I won’t say no to cookies and Krispy Kremes in the morning.

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Another fun Nashville moment: I finally got to meet one of Kim’s Delta Zeta sisters, Kaitlin! In a very small-world twist, she works for Ben’s company now after being part of the team at She Reads Truth. So clearly we were all meant to be friends! She also writes an amazing, deeply felt, filled-with-truth blog. We met at Panera and chatted about life in Nashville, work, and all the things. So much to have a window into my sister’s friend group, too.

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And to close, a recipe. I’m calling this kitchen sink lo mein because you can add any vegetables you have on hand (or use a different protein). It’s great for using up odds and ends. I’ve included my typical vegetable combination, but I’ve also made it with green peppers and carrots. This has become a weekly dinner for Ben and me!

KITCHEN SINK LO MEIN
Serves 2


Ingredients

Marinade
1/4 cup olive oil
1/4 cup soy sauce
2-3 cloves garlic, minced
1 tsp lemon zest
juice of 1/2 lemon
salt, pepper, red pepper flakes to taste
dash of ground ginger

Additional
1/2 pound chicken
2 heads broccoli
1 small onion, diced
2-3 cloves garlic, minced
1 Tbsp olive oil
4 oz. spaghetti noodles

Sauce
1 tsp lemon zest
juice of (the other) half lemon
1/4 c soy sauce
dash of ground ginger
salt, pepper, red pepper flakes to taste


In a plastic bag, mix marinade ingredients. Dice chicken into 1-inch pieces. Toss in marinade in bag until completely covered and store in the fridge (up to 30 minutes).

Prepare vegetables. Chop broccoli, dice onion, mince garlic. Cook broccoli slightly for about 5 minutes in boiling water, then drain. (You can definitely also use frozen broccoli here as a shortcut and defrost in the microwave.)

Heat saute pan to medium and place chicken pieces in pan. Don’t shake off excess liquid or garlic. Let each side brown for a while to get a good sear and color. When it’s done, take it out and set aside.

In the same pan, add olive oil, onions, and garlic. While the veggies are cooking, prepare sauce in a measuring cup. Combine all sauce ingredients and stir with a fork.

Begin cooking spaghetti (should take about 9-11 minutes). Drain when al dente.

Add broccoli and half the sauce mixture to the pan. When spaghetti is done, pour into pan with veggies. Pour rest of sauce over rice and stir.

Turn up the heat a bit and let the noodles fry for a bit. To serve, pile noodles and veggies high and add some chicken on top.

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