Ahhh....*big sigh*....
So life is starting to look up. I was told that I would have to pay $4,015 to get my license reinstated which would have been the majority of the profits of the sale of my Mini Cooper. Well, upon going to the DMV I was informed that they only had 2 tickets on my record that were affecting my driving status instead of the 6 that are listed with collections. So after paying a $55 reinstatement fee I headed off to the first courthouse pay the first huge chunk owed. When I finally made it to a human I was informed that upon paying a $10 fee and setting a future court date to contest and resolve the violation that the restriction would be lifted from license within 24 hours!! And so tomorrow I have to go to another courthouse and do the same, and my license should be valid as of thursday for a mere $75!!! Very exciting....I still have to pay something eventually, but my first court date is not until August so I have some time AND the fees should be reduced some for coming to court.
And I now have current registration and insurance on my truck, am completely caught up on past due balance at the gym that I work out of (I was suspended for 2 days...oops), have payed back or at least have the money to pay back what I have borrowed over the last few months, payed my rent 5 days early, and assuming that all goes as expected at the next courthouse, still have a new job that I will be starting on Monday!!!

All and all, I am feeling much better and hopefully this will give me a new beginning...God knows I need it. It is nice to feel a bit more like myself again!!
Oh!!! On that note, here is a recipe for lamb!! Cheryl, I know you love to cook and this was absolutely amazing!!

Balsamic Honey Glazed Lamb Chops (Goes really nicely with Shiraz)
8 Lamb Chops (shoulder or rib)
1 Tbsp olive oil
1 1/2 tsp dried thyme leaves
1 1/2 tsp course groand black pepper
1 tsp salt
1/2 cup balsamic vinegar
1/2 cup honey
4 small apples, figs or pears ( I liked the pears)

Brush Lamb chops with oil and sprinkle with thyme, pepper and salt. Cook in large skillet over medium-high heat for 10 minutes, turning once. Heat vinegar and honey in another large skillet. Stir and bring to a boil. Core and cut apples or pears into 10 slices. If figs are used, cut them in half. Add fruit to bubbling mixture, turn to coat. Cook until the fruit is glazed and just tender. Place browned lamb chops into the bubbling mixture. Turn the chops every minute to glaze with sauce. Cook to desired degree of doneness. Serve with glazed fruit and a drizzle of sauce.

Says it serves 8. Are they crazy?? You need at least 3 to 4 chops per person as far as i’m concerned!!! But i’ve got to say, it was unbelievably good!!!

So there you have it. Happy again AND getting all fancy in the kitchen!!! Next thing you know i’ll be journaling regularly again and reading at least 3 books a week!! I am a work in progress, but I am feeling good about it.

And I had a couple of clients come back, so my finances have improved some!!
Mom and Dad, thank you for the continued prayers...I really need and greatly appreciate them..
Lots of Love!!!

Beijos and Abracos!!
Keri