My Favorite Black Bean Burger Salad

So, you know those black bean burgers I love?

Put those babies on a salad!

Over these last few weeks, I have been addicted to my burgers atop a beautiful plate of greens. I think it's spring fever. However, as I look out the window this morning and see the snow falling, I'm sure, completely, that it's SPRING FEVER.

Hello? Sunshine? Where are you??

But, you know, it's Ohio. We go straight from winter to summer. Always. ALWAYS. I think Ohio has a thing against spring time. I think it's the chirping birds at 6 a.m. Or maybe that's just me.

But, my point. And I do have one.

These beauty burgers are even more beautiful in a salad and drizzled with a white balsamic vinegar. Right now, I'm all about this peach version I found at the Market District. So good.

The slightly warmed burger with a sprinkle of feta is enough to get anyone to eat this salad. Trust me.

Black Bean Burger Salad

Serves 1

1 black bean burger, cooked (follow the link for the recipe)
2 cups spring mix greens
1 large tomato, sliced
1 cup English cucumber, chopped
1/8 c crumbled feta cheese
1 half of an avocado, chopped
White Peach Balsamic Vinegar, for drizzle (about 1 T)

Place greens on a pretty plate. Layer on tomato, cucumber, feta, and avocado. Top with a heated black bean burger, and drizzle with balsamic vinegar.

Who knew these beauty burgers could get any better?


Nutritional Information:
409 calories, 17 fat, 53 carbs, 20 protein, 15 fiber, 14 sugar

With Love and God Bless,
Brindi

Currently

I'm currently....

Watching.... I'm getting ready to watch church service in an hour. It's been a rough few days over here, and when I just want to hunker down from the world and people, and escape into my introverted self, I'm blessed my church has the technology to offer live services online. My ears are preparing to hear God's word this morning.

Eating.... I've been craving salads, but it's hard to get my favorite ingredients since we're in the dead of winter over here in Ohio. I'm trying to branch out into the "warm salads" sections of my cookbooks. However, even in all this cold, I just want a normal salad with fresh tomatoes, cucumbers, bell peppers.... and not settle for unsatisfactory ingredients. And I'm back on my smoothie kick! I don't care if it's 9 degrees; they're sooooo good.

Planning.... my meals for the week. Due to a two-day, county-wide orientation, a meeting, and the holiday off, my schedule is a little different this week and I need to be prepared to make sure Mr. B has his dinners and enough snacks, and that I'm not stuck eating food my body doesn't want.

Reading.... today I plan to start Lisa Harper's A Perfect Mess, and it couldn't come at a better time, too. It's about how in your less-than-lovely moments, God sees a precious daughter in need of His perfect love.

Inspired by.... my Holy Yoga practice. It's taking me farther than I thought I could go in yoga in building a closer relationship with God.

To all of you "Christians" who judge other Christians for their yoga practices, I'm happy to inform you that yoga is a spiritual discipline much like fasting, meditation, and prayer that cannot be owned by one specific religion. Get informed. Do what Jesus called you to do, be a doer of the word and not a hearer only; don't judge others, for God is our only judge.

Excited about....having tomorrow off and seeing my best friend tomorrow and going to TRADER JOE'S!!!!!! I'm stocking up, stocking up, and stocking up. Bringing the big bags and the bank account. And you better have my coconut oil TJ! I haven't seen my dear friend in over a month. I miss her. And her shenanigans ;)

With Love and God Bless,
Brindi

Real Life---> Wellness & a Salad

I find it comical that I'm sitting here writing a wellness post for y'all while I'm recovering from the 24-hour stomach flu, which took me out completely this past weekend. And I mean OUT. I missed worked, fretted over program coverage, high fever, dazed and confused for sure. I don't get sick, and when I do it's usually a bout of sinuses and very rarely a head cold. Praise Jesus that I don't get nauseous because I can't handle it. I think it is the worse feeling in the world. Give me a fever. I'll take a whole week of severe allergies if it means I don't have to be nauseous. Lord, help me if and when I become pregnant someday (not that plans for that are soon, mind you.) Actually, Lord, help my husband. I'm sure that will be a definite "for worse."

But after two days of stomaching only soda crackers and a sip or two of Ginger Ale (and then spilling said Ginger ale all over the coffee table rug), I'm feeling much better. Just in time for Monday. Instead of busting out my yoga mat or the new Pilates challenge I was eager to start (just delaying it a day or two) on this dreary, albeit muggy, morning, I'm allowing myself a full day to recover, easing my way back into my routine. So I'm bundled up on the couch enjoying my protein shake, ready to share a few wellness highlights I've been participating in these past few months.

The first involves my place of employment. Over the past year, my job has formed a Wellness Committee in order to encourage its employees to make healthier lifestyle choices by providing diet and exercise motivation. I have the opportunity of serving on this committee and have found it very interesting how differently people view "wellness." Some challenges the committee has organized include:

• "Lose to Win" This was a 12-week program running from mid October through mid December. Each employee weighed themselves on a scale in the office, and whoever lost the most weight/body fat won. Also, it was a team effort, so the winning team won Walgreen's gift cards. (I'm proud to say I was on the winning side of this one.) Yet, I think most employees were discouraged with this program because of the whole weighing-in.
• "Racin' Route 66" was an 8-week program. Those participating calculated the amount of steps he/she took every day. Employees were given pedometers to count the steps. The individual who went the farthest distance received a Fit Bit Flex. Since it was a team challenge, each member of the winning team received Fit Bit Zips. (I now have an indentation on my hip from the pedometer. Ouch.) On a side note: it's actually National Odometer Day.

"Racin' Route 66" was the most recent wellness challenge, and it just ended last week. I am a very competitive person, and to say my team actually came in last(!) is upsetting. Who would have thought the Youth Librarians would end up dead last?! As another co-worker and I joked, next time we pick our own teams. A little competition and humor is good for everyone. Losing is sad, humbling, and motivational, so I keep telling my wounded pride. The goal of the whole challenge: to get people to realize how little they actually walk every day. Instead of emailing or calling, if you can, get out of your chair and walk over to the other person. Instead of playing on the computer or reading on all of your breaks, take a 20-minute walk (weather permitting, or stairs permitting, of course). And from what I overheard throughout the last eight weeks, it sounded like we accomplished just that. We brought awareness to how often we sit throughout our day. And unless I did something outside of work, on the days I worked, I wasn't very active. Unless I have a program going on, I am mostly sitting at my desk. Learning this was discouraging; however, I'm now more conscious of what I need to do outside of work to keep active. I make better use of sunny days and 20-minute breaks. I make an effort to walk around my department more, to walk to my co-worker's desk to speak with her (although she might find this annoying), to take that walk before or after dinner as often as I can. Would I be too nerdy if I told you I'm looking forward to the next challenge?

Source: Google Images

Another little personal "wellness" thing I've been doing, now that more fruits and vegetables are in season, is adding salads to my daily meals. If not adding, then I'm aiming to make one meal a day a big salad. My most recent creation is this healthy tuna salad I've been devouring. Yet, I'm limiting myself with these because I know there is all this talk about high mercury levels in tuna and you shouldn't eat it too often. Oh, but it's so good.

Healthier Tuna Salad with Arugula
Serves 1

1 pouch tuna in water (or 2-3 oz)
2 cups arugula
1/4 c cucumber, chopped
1/4 c bell pepper, chopped
1/4 c tomato, chopped
1 hard-boiled egg, chopped
splash of olive oil
splash of balsamic vinegar
sprinkle of pepper

Layer ingredients in a bowl and top with oil, vinegar, and pepper. Enjoy with a few crackers. YUM-O.

Also it's National Salad Month, so eat up!

With Love and God Bless,
Brindi

Autumn Salad

I've been MIA.

The blog had a few technical difficulties, but it's back and running smoothly. The joys of technology.

I've been meaning to post this delicious salad for the past few weeks now, but I kept eating it faster than my brain remembered to take photographs. It's one of my favorite salads to eat come fall. Full of seasonal flavors, it's quick, delicious, and surprisingly filling. Something I love about salads: you really can eat them whether it's raining, snowing or warmer than Hades outside. You just need the right ingredients; pears and nuts are wonderful fall add-ins, along with a pinch of cayenne and a dash of cinnamon. YUM.

Autumn Salad

serves 3 (main dish salads)

2/3 walnuts or pecans
dash cayenne pepper
dash ground cinnamon
2 Tbsp sugar
1 tsp Dijon mustard
1/4 c olive oil
1/8 tsp salt (optional)
1/4 c balsamic vinegar, divided
1 pkg Romaine lettuce or spring mix, if you're feeling fancy
2-3 pears, thinly sliced (peaches and apples are both amazing in this salad)
1/4 c Romano cheese, shredded

In a large skillet, heat nuts, 2 Tbsp vinegar, 1 Tbsp sugar, cayenne, and cinnamon over medium heat until nuts are toasted, about 4 minutes. Spread nuts on foil to cool.

Meanwhile, for dressing: whisk oil, mustard, salt, and remaining vinegar and sugar.

Fill bowls with lettuce, top with pear slices and cooled nuts. Drizzle with dressing and sprinkle with cheese. Enjoy!

(Store any extra dressing in the fridge; when ready to use, bring to room temp and stir.)

P.S. Those shades of purple and orange were my wedding colors. GORGEOUS :)

With Love and God Bless,
Brindi

Creamy Apple Dessert Salad

Sometimes I crave something creamy.

And it's usually ice cream. Or dark chocolate. The darker the better my friends. I'm talking at least 75%.

Sometimes it's an iced caramel macchiato. Milk. Caramel. Espresso. Hits the spot.

But then there are times when I want creamy and healthy. Creamy and light.

This dessert fruit salad hits the spot. It's simple, doesn't require many ingredients, it's fast, and will keep for a few days in the refrigerator....which is perfect in the summer when I crave something creamy and light in the middle of the week (especially when I've already had my ice cream "allowance" for the week and it's only Tuesday).

Creamy Apple Dessert Salad

yields 5 servings

5 Tbsp plain Greek yogurt
5 Tbsp lite Cool Whip
1/4 tsp cinnamon
3 apples, cored and chopped (use red and green apples for color)
1/4 c dried cranberries
Garnishes: walnuts, chopped; extra cinnamon

In a bowl, combine yogurt, Cool Whip, and cinnamon. Add in apples and cranberries, and toss to coat. Chill in refrigerator until ready to serve. Garnish with chopped walnuts and a dash of cinnamon.

*Note: I prefer apples in this because other soft fruit, like peaches, strawberries, and pears, do not keep well. However, if the entire dish might be used in one day, by all means try whatever fruit sparks your fancy. I also like halved grapes and blueberries in mine. Also, I will add an additional tablespoon of both the yogurt and Cool Whip, plus a heaping tablespoon of chocolate protein powder...you know, for the days when I need a healthy chocolate fix and I'm out of dark chocolate and pay day isn't until next week.

Nutritional Information
Per (original) serving: 109 calories, 3 Fat, 22 Carbs, 3 Fiber, 2 Protein


With Love and God Bless,
Brindi

Our Top 10 Meals, Part 1

As new recipes grace the posts of Sweet B's Impressions, I'm sure most of you are wondering what Mr. B and I eat for dinner most nights. But I must confess. I am not a fan of the usual. I like variety and trying new dishes. So, it's quite the revolving door over here. However, we do have a few favorites, mostly because they fit in with our busy weeknight schedules, we turn to at least once a week.



And instead of overwhelming you with a bunch of recipe must-trys, I'm breaking the Top Ten into a few different posts.

*And these are in no particular order.


Baked Egg Rolls and Fried Rice

This dish makes an appearance at our dinner table probably three times a month, and that's a lot for my dinner table. (Like I said, it's a revolving door.) By the time my homemade egg rolls are coming out of the oven, my rice is ready. And it's pretty much a one pot kind of dinner. Well, one pot and one baking sheet.



And P.S. these egg rolls are better the next day, which makes for a perfect work lunch.

Baked Egg Rolls
Serves 6 (2 egg rolls each)

12 egg roll wraps
1 lb cabbage mix (coleslaw mix)
1 Tbsp soy sauce
dash of ginger
1 1/2 Tbsp water
1 Tbsp flour
1 tsp minced garlic
olive oil

Preheat oven 425 degrees. Coat baking sheet with non-stick spray; set aside. In large skillet, over medium heat, drizzle some olive oil in pan and add cabbage and garlic. Saute 5 minutes but don't let it get soggy (keep it crisp). Sprinkle on soy sauce and ginger, mix and let cool. Once cool, mix water and flour, in a small bowl, to form a paste. Dab your finger in paste and wet the top point and sides of an egg roll wrap. Add 2 tablespoons of cabbage mix to lower center of wrap. Roll up the wrap, tucking in the sides. Lay on prepared baking sheet and continue with the rest. Lightly top with non-stick spray and bake 10 minutes until starting to brown. Turn on the broiler; broil egg rolls for 2 minutes more. Serve with sweet and sour sauce. (Meanwhile, start the fried rice.)

Nutritional Information
Per egg roll: 80 Calories, 1 Fat, 14.2 Carbs, 1 Fiber, 3.4 Protein

Fried Rice
*adapted from Better Homes and Gardens New Cook Book

Serves 3-4

2 c brown rice, cooked
mushrooms, sliced
2 eggs, beaten
3 Tbsp soy sauce, divided
peas, frozen or fresh
2green onions, chopped
1 tsp sesame oil
1 tsp garlic, minced
1 Tbsp canola oil
2 c mushrooms, sliced
Carrots, celery, peas (optional)

In small bowl combine eggs and 1 Tbsp soy sauce. Heat sesame oil in the same skillet the cabbage was in for the egg rolls over medium heat. Add egg mixture and garlic, and stir to scramble. When set, remove mixture to bowl and set aside. Add canola oil to skillet. Toss in mushrooms and stir-fry 2 minutes, or until crisp tender. (At this time I would normally stir-fry sliced carrots and celery in a separate pan because Mr. B does not like these veggies in his rice and I do. If you like them, feel free to add these veggies and whatever else you like at this time.) Add cooked rice. Sprinkle with remaining 2 Tbsp soy sauce. Cook 5 more minutes until heated through. Add cooked egg mixture and green onions. Cook 2 minutes more. Serve with egg rolls. (At this time, I add peas to my portion because, you know, Mr. B....)

Nutritional Information
Per 2/3 cup: 141 Calories, 6 Fat, 18 Carbs, 2 Fiber, 5 Protein

Lemon Linguine/Pasta Primavera
I always try to limit myself to no more than two pasta dinners a week, at most. (We like our protein over here.) And if I'm running short on time, and ingredients, I throw together one of these simple pasta dishes using whatever veggies need my attention (for the primavera), and I always have lemons on hand for this light(er) linguine.

For this mouth-watering lemon pasta dish click here.



 

Nachos

Sweet B's Nachos

Of course nothing is faster than a tray of nachos. We can't even drive to a restaurant in less time than it takes to make this dinner. (And these ingredients are necessary pantry staples in my kitchen.) Toss on your favorite veggies, beans for the protein, a sprinkle of cheese, and some garnishes like plain Greek Yogurt, sliced green onions, homemade guacamole (which I always have in the freezer), or every-now-and-then sour cream. Delicioso. We usually have this dinner every other week. Sometimes we get into nacho cravings and have it every Sunday....usually during football season.



Snack Plate and a Big Chopped Salad



Hands down this is one of my favorite dinners. I LOVE a Big Chopped Salad, with all of the fixings, bring it on. I usually make this when I find our fridge jammed packed with fresh produce, usually after my weekly trip to the grocery store. After purchasing all the vegetables my bags can carry, I'm eager to taste a little bit of everything, and that's where my chopped salad comes into play. It's one simple and quick way to get a ton of tasty veggies into our bellies. Plus, it pairs well with a snack plate. If we're having a Big Chopped Salad, our snack plate consists of crackers, chopped fresh deli meat and cheese (my personal favorites are turkey and ham with Havarti and Munster), and grape tomatoes (God's candy is what I like to call them).



A Big Chopped Salad
(My must-have ingredients)

Romaine lettuce
Bell peppers
Cucumbers
Tomatoes
Hard-boiled eggs
Shredded cheddar cheese
Green onions
Sprinkle of red pepper flakes
Carrots

Get out your biggest cutting board and sharpest knife. Chop up your veggies and combine in a huge bowl; sprinkle on a dash of salt and pepper. Toss. Drizzle on your favorite dressing. (My current favorite is Honey Mustard.)

Stay tuned for the next Top Ten post! Happy eating.

With Love and God Bless,
Brindi

7 Days 1 Challenge: Twenty-Six

I have to be honest. I was only able to lift weights twice this week. I'm bummed. I really thought I could hit four days. Buuuut Wednesday I got a really good workout at work when I had to take out and put away like a hundred chairs for our Jungle Terry program. (It was packed!) Annnnd juicing 13 lemons by hand yesterday for the lemonade party also gave my arms quite the activity. So I'm technically seeing it as four days. :)


But, anyhoo, it's new challenge-day!

*In case you're new to these challenges, the challenge starts on Monday and ends Sunday night. The following Monday I'll post a new challenge.



This week's challenge:

Make at least one meal a day a SALAD.

Summertime is the most perfect time to eat your fruits and veggies. There are plenty to go around and are very accessible. One of my favorites around this time of year is black bean and sweet corn. I also love adding strawberries and blueberries to a salad with salmon. A-Mazing.

I've got a few salads in mind to tryout this week, one is of the couscous varieties, but today I'm having maple-glazed salmon with some ripe fruit. So good I don't even need dressing.

Who wants to take the weekly challenge? Let me know by sharing your thoughts/struggles and link ups below!

With Love and God Bless,

Brindi

Chicken & Wild Rice Salad

During the weekends, I make sure to set aside time to prepare my meals for the work week. This semester has challenged me a little because I'm working longer shifts so I could have more days off, which means I not only eat lunch at work, I'm also eating dinner. My weekend preparations are a little more in-depth, but it saves me a lot of time and money throughout the week.

I tend to be a health nut and I like to know what goes into my food. As I mentioned many times previously, Mr. B and I are not fans of eating out/fast food. And although it would be easier to order out for dinner, along with my co-workers, it's harder on my wallet and my health.

For my lunches and dinners throughout the week, I rely on big batches of soups and salads to get me through. They're quick, and since Mr. B doesn't like them, they give me plenty of meals. Although I've come a long way, my husband is still a picky eater. Unfortunately, he dislikes many of my favorites, like peanut butter, peas, couscous, carrots, pasta salads, cream cheese, nuts, soups...and cheesecake. So I take these opportunities to make the meals I love.

This Chicken and Wild Rice Salad is a staple in my work-meals repertoire.

It primarily consists of everything my husband dislikes: carrots, celery, dried cranberries and almonds. And it's best eaten cold. This salad makes huge portions, perfect for my weekly lunch or dinner.


Chicken & Wild Rice Salad

Serves 6

1/4 c white wine vinegar
2 tsp sugar
1 tsp Dijon mustard
1/4 tsp salt
1 garlic clove, minced
2 Tbsp olive oil
2 c chicken broth
1 1/2 c uncooked wild rice
1 Tbsp butter
1 lb skinless, boneless chicken breast
1/4 tsp salt
1/8 tsp black pepper
1 c chopped celery
1/2 c shredded carrots
1/3 cried cranberries
1/4 c chopped almonds, toasted
2 Tbsp minced red onion

Combine the first five ingredients in medium bowl, Gradually add oil, whisking until well blended. Cover dressing and chill. Meanwhile, combine broth, rice and butter in medium saucepan; bring to a boil. Cover, reduce heat and simmer 45 minutes or until rice is tender and liquid is absorbed. (The time can vary depending on the rice you use.) Remove rice mix from heat; cool. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook eight minutes on each side until done. Cool; cut into 1/2" cubes Combine cooked rice, chicken, celery, carrots, cranberries, almonds and onion in large bowl. Add dressing; toss gently to coat. Cover and chill.

*NOTE: Salad will keep in refrigerator for several days.

**NOTE: This salad can easily be made vegetarian. Omit the chicken and use a vegetable broth instead. (I actually had a vegetarian co-worker tell me that my salad looked amazing.) Yes, it's that amazing.

Nutritional Information
Per serving: Calories 352; Fat 10; Carbs 40; Fiber 4; Protein 25


With Love and God Bless,
Brindi

Game Day #4: Apple Coleslaw

It's day four of my Super Bowl Party Menu Extravaganza, and I made an executive decision to showcase a great party recipe for the female football fans out there. Not every dish on the menu needs to be fatty, greasy, meaty and "manly." Plus, I love salads and side dishes, and always try to include one when menu-planning.

This Apple Coleslaw is on the healthier and lighter side, and it is one of my favorite coleslaws. It's a great side dish to any party, get-together or cook out. And it's super easy to throw together. (Only four ingredients!)

This dish can even be made the night before, so party day isn't too hectic. And we all want to spend more time with friends and family watching football (and the commercials) than in the kitchen making food. * If making the night before, the next morning add a little extra Miracle Whip and honey just before serving if the slaw looks too dry.

The honey gives this coleslaw a lighter and fresher taste. I prefer mine with a little freshly ground black pepper. It gives it a bite. Delicious!

**Bonus: This slaw can easily be doubled or tripled. Be sure to make plenty because it will be devoured...even the men will go back for seconds.

Apple Coleslaw

Serves 12 (1/2 c each)

3/4 c Miracle Whip
1 Tbsp honey
1 pkg (16 oz) coleslaw blend
1 Red Delicious apple, chopped
1 Granny Smith apple, chopped (the different colors make the slaw pretty....but you can use whatever you have on hand)

Mix dressing and honey in large bowl. Add remaining ingredients; mix lightly. Refrigerate one hour.


Nutritional Information
Per serving: Calories 60; Fat 3; Carbs 10; Fiber 2; Protein 1

Don't forget to check back tomorrow for another

Super Bowl Party menu idea!

With Love and God Bless,
Brindi

Pear Salad with Walnuts

Let's talk salads. I could eat salads for days, and I try to incorporate a salad into at least one of my meals every day. But I can get bored pretty fast, so I have fun creating new ways to enjoy the vegetables and fruits I love. I also enjoy coming up with new homemade dressings. I try not to eat the bottled versions because they tend to be filled with tons of sugar and fat. And if I'm putting sugar in my dressing, I want to know exactly how much and in what form.

I've been eating this Pear salad for years now. It's one of my go-to-salads because it's full of my favorites, like pears, walnuts, Greek Yogurt, honey and Gorgonzola. It's full of simple imgredients and can be thrown together in a snap.

Here are the stars of today's show....and there's only nine! (And most are going in the dressing!)

You can eliminate the sour cream and use all yogurt for a healthier dressing, if you want. But I like the creamy consistency of both the yogurt and the sour cream. And as my family will tell you, I LOVE me some sour cream. I can literally eat it by the spoonful. So when a recipe calls for sour cream, you can bet I'm using it....and probably a little extra.

Oh, and I LOVE Gorgonzola. Sadly, the grocery store was out of it this week, and I had to settle for blue cheese. There's just something more sophisticated tastier about Gorgonzola. I like it better.

The secret to this salad is the black pepper. It works wonders on your taste buds.

I relish in this salad almost weekly. I can't help it; it's so tasty. Especially when you take that first bite and you taste the tang of the dressing, the crunch of the walnut and the sweetness of pear with a hint of black pepper. Mmm. You're almost in heaven.

*NOTE: I think the dressing makes enough for 6-8 servings!! And nothing will destroy a mouth-watering salad quicker than too much dressing. I loathe too much dressing. I've ruined many a salad by following most recipes' recommended amount. So only drizzle to your heart's content. (P.S. It is a very thick dressing, and a little goes a long way.)


Pear Salad with Walnuts

Serves 4

4 c mixed greens, preferably your favorite blend
1 (18-oz) can pear halves, drained and cut into large slices (or, if able, fresh pears)
3 Tbsp olive oil
3 Tbsp apple cider vinegar
1 Tbsp honey
1/4 c sour cream
1/4 c plain, non-fat Greek yogurt
3/4 c crumbled Gorgonzola
3 Tbsp walnuts
black pepper

Divide greens between plates and top with pears. In medium bowl, combine oil, vinegar, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each salad with walnuts and a dash of black pepper.

**Another NOTE: I tend to make this salad as my work lunch throughout the week. I cut the dressing ingredients in half, which, for me, makes enough for 3-4 salads. The dressing keeps well in the refrigerator for a few days. When I run out of dressing, I make another batch to finish out my week.


Oh, and here's a snapshot of Mr. B's salad. He likes his salad with the "normal" ingredients (green pepper, cucumber, tomato, green onion, hard-boiled egg, and either Ranch or French dressing or oil and vinegar). He doesn't like to branch out. I tell him all the time that he needs to broaden his horizons. But then he always responds with "if I have a quarterback who is winning games and doing everything I ask of him, would I say 'Hey, let's try the back-up and see what he's got?' No." So he sticks with what he likes.

I, on the other hand, seem to go through quarterbacks as if they were a new change of clothes.

With Love and God Bless,
Brindi