January 31, 2014

Cancer Free!!!!!! (oh and, Jeweled Black Bean Dip)

Thank you for all of your prayers, cards and virtual flowers. We have made it through cancer and out to the other side. Abigail is doing well and is gaining back weight. She is officially cancer free! She will have three years of follow up, but we couldn't have asked for a better result. I am so grateful to God, the doctors and all of our friends and family who supported us. It really DID take a village. I wish I could thank all of you who helped us, I couldn't have done it without you. Each of you said, "Oh it's nothing", but added up it was a HUGE something!

I am going to be posting very little for this year of 2014 since I have decided to enjoy the last year of my preschooling time, but I do want to record fun birthday parties and a few special recipes - mostly to keep in one place for myself!! ;)

During the dark days of chemo, so many people brought us great meals. I mean...De...lish..us! I won't ever be able to thank those of you who helped us enough. It was so amazing to be cared for.

There were meals that we received that I've made over and over. This recipe was one of them and it has become an often requested one (thank you sweet Katie). In fact, I will be making it AGAIN on Sunday for the ten year old's Super Bowl party. (YES! - we ARE back into full fledged party mode and love being able to have people over.)

Jeweled Black Bean Dip

2 minced cloves of garlic
3 tbsp minced onion
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
1/2 c olive oil
6 tbsp fresh lime juice
1 tsp lime zest
1/2 c chopped fresh cilantro
30 oz of black beans (rinsed and drained if you are using canned)
1 1/2 c of corn, fresh or frozen thawed
2 diced red bell peppers
1 pomegranate, seeded
2 avocados, rough chopped (do not use overripe ones)

Combine first 9 ingredients in a glass jar and shake OR put all except oil in a bowl and then slowly whisk in the oil to the rest of ingredients.

Combine beans, corn, peppers, and pomegranate seeds in a bowl and pour dressing over top. You can let this sit for a few hours or overnight. Then right before you serve it, chop the avocados and stir in gently.

Serve with tortilla chips.


  1. I should run out in the snow right now and make a snow angel in honor of this FANTASTIC news. Those three years will go by fast (trust me) and you will be out on the other side of that soon! I will look forward to your posts this year. Have missed your foodie posts but will look forward to the fun party posts for 2014. So happy for you all!!!!

  2. What wonderful news! As a UNC alumna myself, I have enjoyed your blog. I was so stunned when I clicked on your site last summer and read your devastating post. I kept coming back periodically hoping to read good news. I have thought of darling Abigail often and am thrilled to know that she is once again healthy. Blessings. (btw, the recipe sounds great with the pom!)


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