Laura--congrats on the sun! We got rain today and it cooled down, so we're

too!
Maria--so sorry that you are so sick! Take care of yourself and get better.
Ann--glad to hear that the nurse thinks the swelling is nothing to worry about. Take care of yourself too.
Sheryl--OH NO on the Sangria! Glad you had enough sense to have enough supplies for a backup!
Aimmee--good luck with Daycamp. My kids start a weeklong camp at church tomorrow! I can't wait! 9-1 all week long--I get a bit of a vacation.
I made a really easy yummy recipe tonight. DH gave it 2 thumbs up.
Easiest Indian Stew
from Everyday Food
1 cup long grain white rice ( I made jasmine)
2 tbsp vegetable oil
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and black pepper
1 tbsp curry powder, plus more for garnish
1 tsp ground ginger
3 cups best-quality tomato sauce
2 cans chickpeas, rinsed and drained
1 tbsp fresh lime juice, plus lime wedges for garnish
1/2 cup plain yogurt
Cook rice according to package directions, cover and keep warm
While rice is cooking, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4-6 minutes. Add curry powder and ginger; cook stirring until fragrant, about a minute
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8-10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
We had it with Naan. Yummo!