Penny is a whole month old. I don't know where it all went or what I've done. I certainly hadn't booked my 6 week appointment and I didn't book penny's 6 week check up. So today I decided that no more slacking. No more just lying around and cuddling with the baby. I actually NEED to make phone calls and dinner and cleaning and well life. I have had a 4 week sabbatical from life and it's time to get back on the pony.
It's been so pleasant.
You know what else is pleasant.
The weather. It's been lovely.
I've been longing to go outside and sit on a beautiful patio and drink lemonade and listen to my kids laugh and squeal with running through the sprinkler.
Doesn't that sound wonderful?
Hopefully tomorrow we'll (mostly Dusty) will make some of that dream a reality. We bought a bunch of patio stones a while back and they are calling. I am so excited.
What else is new.... um...
well I had some ladies over yesterday and we chatted and visited. It was nice. and so was the dip we ate. I didn't take a picture. I should have. My camera and I are estranged. We need to mend our relationship. Another issue for another post.... anyways...
try this dip.
It throws together so quickly and it's tasty.
Artichoke Dip
ingredients
2 cans artichoke hearts
1 pkg of cream cheese
1 cup of mayonnaise
1 cup of Parmesan cheese
(and then what ever else you want to throw in)
I usually use
2 cloves of garlic minced
1/2 tsp of Cayenne pepper (or more if my kids aren't eating it)
a healthy amount of black pepper
1 tsp parsley
mix it all together and dump it in a baking dish.
Throw it in a 350 oven for 30 minutes until it's golden and bubbly and delish.
Eat it with pitas, flat breads, crackers, chips, toasted english muffins, cubed bread... the list can go on.
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