About A Mom with Something to Share with You

A dallas mom who works works full time, travels too much and is asking for a few minutes of your time to share a few things that she loves with you

My Day to Read at School

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The first day of school is almost here and the emails will start coming from the room parents.  My Favorite day of school is when I am signed up to read to my daughter’s class.  I try to choose books that allows me to interact with the class and ask questions to the other kids.  Add these two to your list for when the sign up sheet gets sent out to your class!



Recipe: Summer Gazpacho

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Friends were coming to town and I needed to plan a menu that was gluten-free.  Yes, I could get a bunch of boxed items and go to a specialty food market and get pre-cooked packaged food but I thought for a BBQ, it would be great to have a summer soup and lots of grilled meats, fish and veggies.  This gazpacho was absolutely perfect!


Summer Gazpacho


  • 3 cloves Garlic, Minced
  • 4 whole diced tomatoes
  • 1/2 whole red onion or sweet onion, Diced
  • 1 whole seedless Cucumber, peeled and diced
  • 1 whole Zucchini, peeled and diced
  • 1/2 cup diced green bell pepper (from about 1/4 whole)
  • 1 cup Tomato Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 avocado, sour cream and cilantro for garnish
  • Salt and Pepper To Taste

How to Make it:

  • As you dice your veggies(tomato, cucumber, pepper, zucchini), keep a small handful of each aside for garnish.
  • In a food processor or blender, combine the minced garlic with the onion, cucumber, tomato, zucchini, tomato juice, red wine vinegar and a dash of salt and pepper.
  • Pulse until all ingredients are blended well; Add the 1/4 cup of olive oil while the processor/blender is mixing. Soup should be slightly chunky or speckled, not smooth.
  • Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
  • Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
  • Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro.




On the Road Dining Review: Raleigh/Durham

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Lots of travel to Raleigh/Durham this year – here are some of the spots I found.

The Cowfish Sushi Burger Bar
Hmmm.  Sushi and raw beef. Yup, I tried it and it was quite interesting.  My friends said gross, but again, it was interesting.  Neat spot….packed, loud, but I got a seat at the bar and was in and out in 45 minutes.

Carolina Ale House
I took my team to lunch.  Five guys and me.  And I was leaving that day so I wanted to have some BBQ.  I think this spot is better for beer although I didn’t have any that day.  Stay tuned for another post of a great BBQ spot near the airport.  image

42nd oyster airport
imageAn oyster bar in the airport….my colleague in Dallas said don’t go but those in Raleigh said make it happen.  Now I didn’t try oysters but I had the fried shrimp and the crab cake.  It was that or California pizza kitchen.  I think I chose well although I think the experience will be better at the downtown Raleigh restaurant.




Have Time to Read? Part 5

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It has been months since I posted.  I took a new job last year and it has taken me this long to get the balance back into my life. My reward:  a two-week vacation(one week away with my husband and one week at home with my daughter) and unplugging from the work devices (absolutely necessary).

So what did I get to do during these two weeks?  (Re)Discover my love of reading. Click the books below to check out some entertaining summer reading!