Perfect Timing

Tomorrow is Opening Day. Thank goodness. It’s been a tough couple of weeks since my dad passed away unexpectedly. I’m not going to lie. It sucks. Bad. If you’ve ever lost someone close to you (and who hasn’t), you know just how bad it sucks.

But this is what I’ve learned over the last two weeks–I am damn lucky. I am surrounded by the most ridiculously caring and supportive people I could ever imagine. The things people have done and said to show my family love is beyond any amount of thank you’s I could ever say.

And this–by and large, people are kind. Just when you think the world is full of a bunch of a-holes, people go out and totally redeem themselves. I can’t tell you how much every text, call, comment and message meant. I read every one of them, and each brought me comfort.

Thank you. Thank you. Thank you.

Tomorrow, it’s back to work. And it’s time.

It’s time for Elvis to make fun of my purse. It’s time for Rougie to hide said purse in some random location in the clubhouse and blame it on Elvis. It’s time for Adrian to avoid interviews with me at all cost. It’s time for Prince to sneak up on me and scream in my ear so loud I almost wet my pants.

It’s time. And I’m ready. And I’m thankful for this whirlwind known as baseball season.

And finally, in keeping with my unproven formula on how to make a killer blog (main subject + random thought + recipe = blog), I offer up the remaining two elements below:

Random thought. I transferred my dad’s email to my phone shortly after he passed away, to make sure all of his business dealings were addressed. Apparently my dad was highly interested in the relationship status of Gwen Stefani and Blake Shelton, because he receives no less than 10 emails per day pertaining to the latest news involving the celebrity couple. I guess he took his love of The Voice seriously.

Recipe. For two years of high school, it was just me and my dad at home. About once a week, I would attempt to cook for the two of us, so we didn’t have to hit up Furr’s or Burger King again. Chicken teriyaki was my go-to and my dad’s favorite. Don’t clown. I was 16. And it really is pretty good.


  • 4 chicken breasts
  • 1 large can of sliced pineapple
  • Teriyaki sauce
  • Garlic salt
  • Pepper


Season chicken breasts with garlic salt, pepper and teriyaki sauce. Place in a 15″x9″ casserole dish. Pour juice from pineapple into the dish. Place pineapple slices on top of and surrounding the chicken. Douce with teriyaki sauce. Cover with foil. Cook at 375 degrees for 35 minutes. Grab a pre-made bagged salad and some Minute Rice and you’re good to go 😉


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