This picture was taken with our old, and failing camera.  Dang.  We had been using our daughter's camera, when all of a sudden the memory card would no longer work.  Back to the old one.  Dang. (meanwhile, I have learned how to use a cable line to the computer, via the good camera - more steps, but future pictures will look better!)
Then last week my girly truck aka small 1996 Ford Ranger had to go to the mechanics.  $350.00 later.  I guess I should not complain, she really has served me well all these years.
Then just yesterday, walking past the table where my lap top sits, I could smell burning plastic.  Not a good sign.  We think the fan inside the computer has died.  To my horror, DH said I really could not expect much from a three year old lap top.  What?  Apparently, three year old lap tops are considered extremely old, I was lucky he said, that it did not die sooner.  Sigh.
(Since then, being the ingenious, intelligent DH that he is, we have now elevated the computer on (of all things) a baking wire rack.  This allows enough air to flow through - and so far is not overheating! ) Yeahhhhh!
So on that note, I went out to the garden to look for some more cheer.
Despite the round of bad luck, at least the garden offered some joy.  Plus this recipe turned out mighty tasty!  I have always wanted to do a chicken burger, tender, moist, flavorful, then add a killer spread....I wanted two of these babies...but decided to have some discipline.  Dang.
Olive oil
2 chicken breasts, pounded thin to 1/2 inch thickness
Marinade for the chicken:
4 Tblsp. fresh minced Basil
1 large garlic clove, sliced
juice of one lemon
4 Tblsp. olive oil
salt and pepper
1 tsp. Italian Seasoning
Mix the marinade together, pour into a zip lock bag, adding in two chicken breasts.  Seal up and massage the marinade into the chicken, then refrigerate 2-3 hours.
Sundried Tomato Basil Spread:
1/2 cup of mayonnaise
3 large Tblsp. fresh minced Basil
3 large sundried tomatoes in oil - pat excess oil off with paper towel, then mince finely
1 Tblsp. fresh lemon juice
fresh cracked pepper
1/4 cup finely grated Tomato Basil Feta Cheese
Mix all of the ingredients in a bowl, then refrigerate until needed.

Heat up a frying pan on medium high heat with a few drizzles of olive oil.  Add in the chicken breasts, cooking about 10 minutes per side, until golden and cooked through. Or, even better, fire up the BBQ and cook the chicken.
Once cooked, slice up the chicken to fit your gluten free buns, and then add a generous amount of the Sun Dried Tomato Basil spread.  Top with a fresh slice of tomato and lettuce.
I recommend eating two burgers...to hell with the discipline!