Where I spend my workdays

Because the place I work hails as a national landmark, I thought you'd like a quick tour. These photos were taken over my sunny lunch break, so please look past the harsh shadows and check out the cool-factor. H-E-B headquarters operate out of a re-purposed arsenal that once supplied soldiers during the Civil War and both World Wars. Today, it's where I'm relaunching HEB.com.

Photo of the perimeter taken from the Riverwalk path. Photos will soon follow of my trip down the river to grab some lunch.

Walk way from the Riverwalk to my building. There's a bird perched on the left wall. Birds in San Antonio can be compared to NYC pigeons. They will not move for you and might even fly at you to see what you'll do. Keep an eye out for the birds.

Instead of traveling by skywalk or hallway, step outside and walk to the next building. A great way to soak up a quick dose of vitamin C. Not sure if I'll love it as much in the summer months.

View of the entrance building from the interior courtyard. Fountains like these run through the courtyard.

Building where I work. If you want to talk to Charles, head up to the third floor. If you're looking for me, first floor and to the left. But you'll have to get by the tough security.

YUM: Creamy Chicken & Pasta Bake

So no, I’m not down in San Antonio firing up the oven in 90+ degree weather. But I am hungry. That’s my reason for posting this deliciously hearty pasta dish from Kraft.

I made this one before I left Des Moines. It was delicious—and I just might have cooked this tonight if I had more than an empty fridge and two clean dishes. My dishwasher broke, and I’m out of fork and plates. How is a woman supposed to eat? Manual dish labor? Not in San Antonio. I’m not brave enough yet. I’m afraid of standing pools of water. The locals say that pools of water draw roaches and scorpions. I’ve had enough, and I’ve only seen beetles. So now that I’ve got your mouth watering, here’s the scrumptiously creamy pasta dish from my Iowa kitchen.

Creamy Chicken & Pasta Bake
Time: 38 minutes Makes: 4 servings (1½ cups each)

Ingredients
1½ cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
½ cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in ½ cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Recipe at KraftFoods.com