Here’s a glimpse at the last week:
Earlier in the week my husband informed me that on the human-hippie-scale he thinks I’m pretty crunchy. Consequently I made a huge batch of granola that is nearly completely gone.
A spring tulip on the way home from the grocery store.
One afternoon in an empty house, this girl may have stood around cooking, eating raw brownie batter, and drinking beer.
These pigeons return every year and reside on our roof. Well, the babies from the previous year, typically. For a while we could tell them apart because they had unique spots on their heads. That trait must’ve been bred out in recent generations.
This is for you, tomorrow. Yummmm.
My husband’s contributer copies for The Harvard Advocate came in this week. Each journal was hand-made and his story wound up in the prime spot of such a book – right in the center.
A semi-questionable looking, but delicious tasting vegetarian shepherd’s pie one night.
We had Nana and our friend Gary over for dinner one night, along with both kids. Enchiladas for the masses.
And the obvious thing to do with leftovers from enchilada night the following evening is to make enchilada pizza…
We filled out March Madness brackets as a family… While I should stop bragging because my teams are being weeded out quickly, guess who is still in the lead, now with 310 points… even though she doesn’t know anything about basketball or any of the teams playing in the tournament?
Silas came home from school this week and informed us that he has a girlfriend. I don’t know what this means when you are eight, but she came over for a play date this weekend.
My husband showed me that this is his technique for cooking veggie dogs.
Sunny spring weather means being outdoors…
The proper way to eat a veggie dog is like this: smothered in slow cooked veggie chili, slaw, relish, cheese, mustard, and jalapeno peppers.
Magnolia flowers are some of my favorite that turn up this time of year.