Thursday, May 31, 2012
Are these allowed??
I have always loved these big, fluffy pants on little girls, but the other day I saw a woman wearing these...and I must admit, I kind of like them.
They just look so comfy and flowy and light. That is what I am into these days! And easy!
They were like a jersey material, not stiff. And, they were longer on the lady I saw.
So, are they allowed? For ladies??
Wednesday, May 30, 2012
The first pictures are from a little friend's birthday party Easter Egg Hunt...actually we went to two of these. Fun! Anniston loooved looking for eggs this year. We spent many days in the backyard hunting :).
So thankful that Easter is not just about pretty dresses and smiles and hunting eggs...even though I love all of those traditions as well! Thank you Jesus for who you are.
Tuesday, May 29, 2012
I really don't want to be the person who doesn't blog for forever and then comes back and writes a sentence like I am composing at the moment, saying sorry it has been so long. I have been that person way too often! I love staying in touch with everyone, and I intend to continue doing so. Life has just been busy!
To prove that I am serious about updating this site here, I am committing to post every day for the next week. It may be short with one or no pictures, but I am going to do it.
Today, I finished going through some magazines that needed to be thrown away. The first time I read a magazine, I typically turn down pages for recipes, decorating ideas, etc, so today while going back to those particular pages to see if they were still worth tearing out, I found this gem in Southern Living. It was SO good. Here is the recipe:
4 pounds yellow squash, sliced
- 1 large sweet onion, finely chopped
- 1 cup (4 oz.) freshly shredded Cheddar cheese
- 1 cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 2 cups soft, fresh breadcrumbs, divided
- 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1/2 cup crushed French fried onions
- 2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
- 3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
- 4. Bake at 350° for 35 to 40 minutes or until set.
*I used Italian breadcrumbs because that was all I had, so I did not add any basil. I liked the flavor of these breadcrumbs and would probably not use the regular kind when I make it again.
Hope you all are doing well :).