Our week is filled with all things Holy and we have a schedule back and forth to town more than usual and my thoughts continue to be on how we were saved by God’s grace.  I am so lucky to have Him in my life!

But Holy Week aside, Monday was my son’s Cub Scout Pack’s Blue & Gold Banquet and I once again prepared all of the food for the event.  Two years ago it was lasagna, last year it was mock chicken cordon bleu and this year, I snuck over and borrowed a recipe for French Dip sandwiches from The Pioneer Woman.  DIVINE!  I sort of combined her two recipes into one – using the parts that I knew our family would like and forgetting the rest.  I added tater tots (which I “thought” was a kid-favorite but it turned out to be an adult-fave because when the kids finally came through the line, all of the tots were gone!) and carrots.  Simple, easy meal – and the other parents brought the desserts!