Happy Mother’s Day to all the special ladies out there; and a very special Happy Mother’s Day to my own mom, who I can’t be with today :(. My, oh my. Where do I begin? It’s been such a busy week/weekend, and I am ready to RELAX! I am definitely a homebody. Of course, I enjoy going out to dinner, and I do frequent the local breweries quite often, but I just love being at home. You can imagine my excitement when I was able to spend today at home. This is due partly to the winter storm that is going on in my backyard! We knew it was coming, but I don’t think any of us really wanted to believe it. I mean we all know that we COULD get snow in May. It happened last year, but it didn’t happen this late in May. Well, that’s Colorado for ya. Hopefully it will be sunny and 75 by the middle of the week. I’m crossing my fingers at least! I thought this was the perfect recipe to post on a cold and snowy day. I love noodle bowls. They are perfect for a weeknight meal and are super quick to make. This bowl in particular is loaded with chicken and broccoli, and it’s topped with cashews, a cashew vinaigrette and sesame seeds. It’s a fun take on a thai-style dish, and you can get as creative as you want with it! It’s a great dish to use up any leftover meat or veggies you have stocked up in the fridge. The recipe and a delicious pairing are below, so read ahead!