Transitions mean snacks are needed!

This Monday was my official first day in my role as a Senior Coordinator of Occumpancy Management at Arizona State University. I am really excited about this role and know that I will be able to make some great things happen for our ASU location. Along with this transition, we are going to be paying for housing - so we have been searching endlessly for a place to live. Every apartment complex comes with some amentities that we love and then some that we hate. They also all come with a pretty hefty price. The great thing about being on the Poly location is that we do offer on campus housing for families. With that, it is really awesome that we have the option to stay right where we are and probably will!

In other news, last weekend David was selected as a finalist in the Dash to Half competition in the Arizona vs. Arizona State basketball game. This competition's prize is a $10,000.00 diamond ring. We didn't win, but David did amazing and made it to the final two in a shoot out/musical chairs on the court at half time. It was a great experience and I am so glad we got to participate. Plus, bonus of the competition all the "losers" got a $500.00 gift certificate to the Diamond Supplier so it was worth it!

Other than the basketball game on Valentine's Day - we had an excellent weekend. We got to hang with some friends and I got to try Fuzzy's Tacos for the first time too! David got me some chocolate (which was tasty), a Chicago Cubs Pandora Charm and  Gift Card to Tony and Guy Hair Salon. I am beyond blessed to have him in my life - he spoils me!

Since it was a "holiday" weekend and we went out to eat, I didn't cook anything fancy but I have had a hankering for some fresh guacamole lately! This recipe goes great with enchiladas, fajitas, chips and salsa or on a burger! Check out my favorite recipe below!

Enjoy!

-Haley

My Valentine's Day Gifts...

Standing court side waiting on Dash to Half to begin...

Fresh Guacamole

4-5 Ripe Avacados (this means they are dark in color and fairly soft)
2 Roma Tomatoes
2 small Jalapeno Peppers
1 teaspoon Salt
1 teaspoon of Garlic Powder
3-4 tablespoons of Fresh Chopped Cilantro
2 Limes

Half and remove the pits from your avacados. Spoon avacado out of the hulls and mash with a fork and spoon into a medium sized bowl.
Chop and toss in the tomato, cilantro and jalapeno.
Add salt and garlic powder. Stir well.
Half Limes and squeeze fresh juice into the mixture (you will want to add about 3-4 tablespoons of juice but add 2 tablespoons at first and taste - you can add additional tablespoons to get your desired taste).
Stir mixture well and serve!
Store in an airtight container, refridgerated for up to 2 days- if avacado starts to brown just stir well.

Busy Work Life means time for Chips and Salsa!

If you know me very well, you would know that I could eat chips and salsa with any meal. Mexican food is my all-time favorite and I will always opt for it if it is ever an option. 

My work has been pulling me in several directions lately and even though I love being busy and especially am excited to transition into my new position, I also have had several nights where I thought- geez a Margarita and some chips and salsa could cure this exhaustion!

I am excited for this weekend since I will have some time off and plus it's Valentine's Day on Friday! I'll be posting my gift for David later on since he obviously hasn't gotten it yet. Friday is also the ASU vs. U of A men's basketball game. Last year we attended this game and it was absolutely packed and somewhat intimidating because of the amount of U of A fans there. This Friday the game is already sold out and has been for almost a week. I know it's going to be a great one and I'm so ready to spend time with my honey that evening since he has some time off as well.

Sunday will be a fun day since ASU Rugby will have a home game at Poly against Cal Poly. Plus we will have a lot of future freshmen students on campus for an overnight experience program. It's work but that's something about my job that enjoy- recruiting students (and/or staff) to join our ASU family. These experiences let future students come and stay the night on our campus on our freshman residence hall and there are always fun events and activities planned for them throughout the evening. It's gong to be a good weekend!

For this week's recipe, I have to share what my grandma Bec has always called Ranch Beans but I consider it more of a Mexican type of dish that you eat with chips- try it out like an open face taco and let me know what you think!

Ranch Beans

1 lb. Ground Beef

1 pkg. of Spanish Style Rice

2 cans of Ranch Style Beans with Jalapeños

1 pkg. of Shredded Colby Jack Cheese

Brown ground beef, drain. In a 9x13 glass baking dish, pour in the browned ground beef, the Spanish Rice, the 2 cans of beans and stir well. Fill one of the empty bean cans with water 1 and 1/4 times. Add to the dish and stir well. You don't want it to be soupy but you do want it to be enough water to cover all the rice. Cover with tin foil and bake for 35 minutes on 350 degrees. Remove foil and cover with shredded cheese. Place back in oven and bake until cheese is melted. Serve over tortilla chips or eat plain.

Enjoy! 

-Haley 

My co-worker and I at the ASU Men's Basketball game last weekend

  

Celebrated two birthdays since my last post-- my baby brother's (Brock) and his fur baby Maddie!