Last weekend Doug and I went to a care giver core training, which is part of the process for us to get licensed as foster care parents. It was literally 24 hours of training in 48 hours…..it was encouraging, exhausting, great, hard, and very helpful. Some of the things I found most helpful-
- We met and connected with some wonderful people who are going through this foster-adoption process and will be a part of our support team as we go forward.
- We got to hear from parents who have already been through this process and have adopted their children.
- We heard a lot about trauma and grief and the impact it has on the children that the Lord will hopefully bless us with.
- We learned a lot about behavioral issues and discipline and how the normal strategies parents use will not be effective. So, they taught us different techniques and the importance of not focusing on the behavior but rather what is going on beneath it, which was very helpful.
- We got to meet and hear from some of the children who have been foster-adopted and are now a part of their forever family. That was really special.
Our next step forward is getting assigned a case worker and getting our home study done, which will consist of 4-5 visits before we will be officially licensed as foster parents. So, we are in the waiting process right now…but that doesn’t mean we haven’t been totally busy, because preparing takes a lot of time and energy….thus, my lateness to Fiesta Friday.
Busy, yes. But not too busy to do some cooking! 🙂
This recipe is one I randomly came up with the other day, and it has become one of my hubby’s most favorite things to eat. Awe, that makes my heart happy. 🙂
I was trying to think of a healthier way to make tuna, because to be honest, Doug and I cannot do tuna with hardly any mayo. It needs to be really moist. That is when I thought of using one of the avocados we had sitting in the fridge, which are really good for you and full of good fat. Like all my experiments, I honestly didn’t know how it would turn out, but I am pretty sure that we will never make tuna the way we used to anymore. 🙂
Creamy Avocado Tuna
*Created by Lori at Creating Beauty in the Kitchen
- 1 small can white tuna
- 1 avocado, mashed
- 1 tsp mayonnaise
- celery, chopped
- Cherry tomatoes
- Red wine vinegar
- Slice the avocado in half, keeping both sides intact.
- Take as much of the inside out without making it weak, because you are going to use the shell to put the tuna into.
- Mash the avocado. Mix it in with the tuna, mayo, and a little bit of red wine vinegar. Add the celery and cherry tomatoes.
- Put tuna in into the avocado shell, and you are ready to eat!