Today's the Day

Today's the day I met the love of my life. Today's the day my life changed forever. 5 years ago of course...But I don't think I'll ever forget my husband's birthday is the day I met him and changed my life forever. So many times I contemplate where I'd be or what my life would be life if I hadn't met him. If I hadn't taken that job at Food Service I would have never stumbled upon the greatest thing in my life. Love. It may be my husband's birthday, but January 14th has a huge significance for me. Not only is it the day he came into this world, but it's the day he changed my world as well. What a special day for everyone I guess!

Birthday's just aren't the same for adults, but I always try to make my hubby feel special and celebrate HIS day as best we can. I knew we would only have a few short precious hours with him on his birthday since he sleeps half the day and works, but we celebrated none-the-less.

Opening his cards, Bebe certainly enjoyed Daddy's cards as well!

What you got there for me Daddy?

FSU Shirt from Kristen, Lance,and Liam

Flaunting some of his spoils.

He loved the card Nan and Grandpa sent for Daddy! It had a smiling polar bear on it.

I asked Robby if there was anything he'd like me to make on his birthday to eat and at first he didn't care, but then one of his favorites came to mind.

Yummy Southwest Cheesy Wraps recipe I found on Pinterest

 If you're interested in trying this recipe here it is:

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can pinto beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

When I asked Robby what type of cake he'd like for his birthday he said he'd like peach cobbler. So warm peach cobbler and ice cream it was! One of his favorites!

I'm so thankful for my awesome hubby and sure hope he had a great birthday! It was sure great to celebrate another birthday with him!