Bead Soup Sent, Menu, and New Earrings

I made it back from my convention safe and sound late Sunday night. Yesterday was totally spent on an attempt to catch up on sleep and everything else, but my attention just wasn't in it. As such; no menu was made, no blogs were read, and very little unpacking was done. Today's already looking to be a bit more productive!

Let me start by following up with my Bead Soup post from Tuesday. I showed off what I received from Karen at Over the Moon Design in that post. While I was gone, she also received her bead soup from me. Karen spilled the details of the soup I sent (so you definitely want to check out her post) but here's a few quick pics of the soup(s).

A colorful mix of beads with a pewter focal

A more earthy mix with a brass focal

I realized while I was on my trip that I failed to fully express how very much I am enamored with the soup Karen sent me. The focal is just luscious and the beads totally make smile. I just hope I can do them justice. Thanks again Karen!!

I've got the menu made and the grocery shopping done. Even though it's no longer Menu Plan Monday, I still want to share the meals we'll be having this week so the links are there for all to enjoy!

Breakfasts: Cereal oatmeal, cinnamon rolls, raspberry parfaits, mini quiches, eggs w/bacon & toast, breakfast banana split

Lunches: Ham & cheddar paninis, tuna w/salad, pepperoni pizza puffs, soup w/grilled cheese, chicken salad roll-ups, leftovers

Dinners:

Turkey tenderloins w/honey balsamic carrots & microwave scalloped potatoes

Alice Springs chicken (recipe below) w/broccoli

Baked ziti with summer veggies w/salad

Chipolte lime shrimp soft tacos with corn and black bean salsa

Here's the chicken recipe
ALICE SPRINGS CHICKEN (Makes 4 servings)
Ingredients:
4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
4 ounces cheddar cheese, shredded

Directions:
Season the chicken with the seasonings of your choice (I use Spicy Seasoning Salt); grill until just done.
Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels.
In the same skillet, saute the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated.
Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.

There's more Menu Plan Monday on I'm an Organizing Junkie.

Before I head out, let me show off these new earrings int he shop. I'm pretty proud of them.

Pagoda Earrings

How's your week going so far?