Things we love right now (according to Bethany)

Mrs. Meyer's vegetable derived, chemical free (amazing smelling) cleaners.



Wall•E... quality everything, from art to story... and he's so stinkin' cute.



Central library... they usually have the new releases I want and have an awesome kids section.



Korres products... thanks to Brandy for knowing of all things good.



New recipes for people and pets.


Wilkes' PB treats
2 cups whole-wheat flour
1 tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk

Preheat oven to 375 degrees
In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk.
Add wet mixture to dry, and mix well.
Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thick and cut out shapes.
Place on a greased baking sheet and bake for 20 minutes or until lightly brown. Cool on a rack and then store in an airtight container.

Since we don't give her much at a time, I dehydrated them by spreading them on a cookie sheet and leaving them in a cool oven over night.


Chipotle shrimp tacos with avocado verde salsa.


Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, (I used 3... we like it HOT)
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.