I have to tell you, I've been feeling really lucky and thankful lately.  I mean, I've also been feeling anxious, depressed, and useless since I've been stuck lying in a bed for weeks on end while my spine fuses to the metal that now has a home in my back, but my family has really stepped up and been supportive in ways that I could have never expected.  From my grandparents and mother-in-law uprooting their lives to stay at the house, to my husband sleeping on the couch next to my hospital bed in the living room every night, to my daughter decorating my otherwise geriatric walker with Doc McStuffins stickers.  My dad has brought a ton of meals and moved his schedule to help with Lily, and my brother even raked leaves with Jake.  All of the cards, support, love, prayers, food, and general concern that has been showered upon my little family has been so uplifting.  I can't imagine how some people go through this kind of thing without support.  I seems impossible.

Naturally, I also have to be thankful for Willie Geist and Ellen DeGeneres, who bring light to the endless droning of daytime TV (Grandpa Ron is an Ellen fan now!).  And considering the bad ratings and reviews, I also have to note that I do enjoy Bethenny Frankel's new talk show.  Ugh, I can feel my brain shrinking as I think about the shows that currently fill my life.  I could literally write out a schedule of what programs are on from 7am- bedtime.  Thankfully, my boss is letting me do work from home, so that keeps me somewhat in touch with the real world.

Also helping to keep normal life close is reading through recipes online and attempting to help (from afar) my mother-in-law, Deb, cook and bake while she's here.  Last month, I signed up for Sarah's recipe swap and then immediately injured myself and forgot about it.  So, on Wednesday when I realized that the due date was today, Deb fearlessly scoured Jenni's blog (I love love love it - definitely check it out) to help decide what recipe to make .  And she ended up making two!  She zested lemons and baked with yeast.  It was awesome!  Keep an eye out for Jenni's Apple Pie Bread coming up soon.

Creamy Lemon Orzo

1 cup orzo 1/4 cup plain nonfat Greek yogurt or sour cream 1 lemon, zested and juiced Salt and pepper, to taste 2 teaspoons olive oil 1 cup peas (frozen is fine) 2 ounces goat cheese, crumbled

Cook the orzo according to package directions.  In the last minute of cooking, throw in the peas so that they will cook as well.

Meanwhile, whisk together the yogurt, lemon juice, olive oil, salt, and pepper.  Drain the orzo and peas and return to the pot. Stir in the yogurt sauce and crumbled goat cheese until the cheese is melted and everything is combined.

Garnish with lemon zest and serve warm.

Source:Adapted slightly from Dough See Dough