I just finished the menu for the weekend and next week. I am trying to make more from scratch. There are a lot of fruits and vegetables in season right now to take advantage of. The girls and I picked 4 1/2 cups of blueberries last week and we need to use the last of them up (see smoothies and cake below).
Breakfast
Peach muffins (recipe)
Baked oatmeal (recipe)
Regular oatmeal with fruit
Breakfast wrap
Cereal
Zucchini muffins (recipe)
Snacks
Smoothies
Lunch
sandwiches (with fruit and veg)
chicken nuggets (with fruit and veg)
leftovers
Dinner
Slow Cooker Tamale pie (recipe)
Cynthia's Spicey Shredded pork, rice and green beans
Pasta with Italian sausage, salad
Chicken leg quarters, zucchini and tomato casserole (recipe)
Hot dogs, baked beans, macaroni salad
Breakfast casserole (recipe)
Snack
No-Bake Energy Balls (recipe)
Dessert
Blueberry Cake
Zucchini bread (same recipe as muffins from above)
Friday, July 29, 2011
Thursday, May 19, 2011
10 (if not more) random things on Thursday
1. It has been humid and rainy here all week.
2. My hair does not like this weather.
3. All four of us have colds which include stuffy noses and ear aches.
4. I two aunts that have recently had books published. How cool is that? Go to Whiskey Creek Press and check out Battered Wings (ebook) by Catherine Yee and A Promise To Keep (also avaiable as an ebook) by Elaine Robinson. Both ebooks are $6.99 and I can't wait to read them. I am so proud of both aunts!
5. My 3 year old has started pointing with middle finger. It is so funny to us to see her doing this.
6. I am an emotional mess today.
7. Yesterday, one of my sisters told me she is getting married tomorrow (Friday). I am thrilled for her and her kids that they have found someone who makes them all happy. I am very sad that I can't be there.
8. I am blessed/lucky to have two wonderful moms. I wasn't able to appreciate this until I was close to 20. Now, not a day goes by that I'm not thankful for both of them.
9. I don't say "step-mom" or "step-mother". I differenciate them by calling one "Momma" and one "Mom". They have both been in my life since the beginning and they both deserve the title of my mom. Goodness knows I have put them both through a lot. ;)
10. Mom asked me today if I would like a quilt made from her mothers clothes. My first thought went straight to losing my father last summer and how I wish we were able to save some of his clothes to do something like that for us and our kids or to make pajamas from his t-shirts for our kids like her mom did for us when Grandpa passed away. Needless to say I haven't been able to answer that text yet.
2. My hair does not like this weather.
3. All four of us have colds which include stuffy noses and ear aches.
4. I two aunts that have recently had books published. How cool is that? Go to Whiskey Creek Press and check out Battered Wings (ebook) by Catherine Yee and A Promise To Keep (also avaiable as an ebook) by Elaine Robinson. Both ebooks are $6.99 and I can't wait to read them. I am so proud of both aunts!
5. My 3 year old has started pointing with middle finger. It is so funny to us to see her doing this.
6. I am an emotional mess today.
7. Yesterday, one of my sisters told me she is getting married tomorrow (Friday). I am thrilled for her and her kids that they have found someone who makes them all happy. I am very sad that I can't be there.
8. I am blessed/lucky to have two wonderful moms. I wasn't able to appreciate this until I was close to 20. Now, not a day goes by that I'm not thankful for both of them.
9. I don't say "step-mom" or "step-mother". I differenciate them by calling one "Momma" and one "Mom". They have both been in my life since the beginning and they both deserve the title of my mom. Goodness knows I have put them both through a lot. ;)
10. Mom asked me today if I would like a quilt made from her mothers clothes. My first thought went straight to losing my father last summer and how I wish we were able to save some of his clothes to do something like that for us and our kids or to make pajamas from his t-shirts for our kids like her mom did for us when Grandpa passed away. Needless to say I haven't been able to answer that text yet.
Catching up...
I did make a pasta dish with the Philadelphia Cooking Creme and we didn't like it. We barely choked it down ate it. We won't buy it again.
I just finished reading 13 Little Blue Envelopes. It was a cute read and I enjoyed it. There is sequel to it that I hope to read soon. I think I am going to start The Pastors Wife tonight.
I just finished reading 13 Little Blue Envelopes. It was a cute read and I enjoyed it. There is sequel to it that I hope to read soon. I think I am going to start The Pastors Wife tonight.
Thursday, April 28, 2011
Grocery list and Meal planning time
There is a decent sale at Stop and Shop this week on meat that we will take advantage of. Chuck roast and kielbasa are buy one get one free so those are on the list.
Here's the meal plan...
Italian Drip Beef sandwiches
Crockpot Red beans and Rice
Pasta dish with the new Philadelphia Cooking Cream with salad
Chicken and Bean Soup (I'll freeze the left over soup in freezer bags for us to eat later.)
English muffin pizzas
On the nights that the kids won't eat what we have that will have...
Hot dogs, macaroni and cheese and veggie/fruit one night
Chicken, rice and vegetable
Here's the meal plan...
Italian Drip Beef sandwiches
Crockpot Red beans and Rice
Pasta dish with the new Philadelphia Cooking Cream with salad
Chicken and Bean Soup (I'll freeze the left over soup in freezer bags for us to eat later.)
English muffin pizzas
On the nights that the kids won't eat what we have that will have...
Hot dogs, macaroni and cheese and veggie/fruit one night
Chicken, rice and vegetable
Friday, April 8, 2011
Because I have the pork shoulder I'm making this recipe this weekend
Barbecue Pulled Pork Sandwiches
Added by Laurie @simplyscratch.com on June 13, 2010 in Main Courses, Sandwiches
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 5.00 Mitt(s) | 2 Rating(s)
The rub makes a delicious crust on the pork, and the sauce is tangy and sweet. Perfection!
zoom
* Related Blog Post
* Print Recipe
* Prep Time 15 Minutes
* Cook Time 6 Hours
* Difficulty Intermediate
* Servings
* System US Metric
8 Update
Ingredients
* 1 whole 5-7 Pound Boston Pork Shoulder Roast
* _____
* FOR THE RUB:
* 3 Tablespoons Coarse Sea Salt
* 2 Tablespoons Paprika
* 1 Tablespoon Dry Mustard
* 1 Tablespoon Garlic Powder
* 1 Tablespoon (heaping) Dark Brown Sugar
* _____
* FOR THE SAUCE:
* 1 cup Apple Cider Vinegar
* 1 cup Brown Or Yellow Mustard
* ½ cups Ketchup
* ¼ cups To 1/2 Cup Dark Brown Sugar
* 2 whole Garlic Cloves, Smashed
* 1 teaspoon Kosher Salt
* 1 teaspoon Cayenne
* ½ teaspoons Black Pepper
* 2 Tablespoons Reserved Juices From Pork Roast, Optional
Preparation Instructions
Preheat the oven to 300 degrees. Mix the rub ingredients in a small bowl. Rub the spice blend all over the pork. (Optional: cover and refrigerate for at least an hour up to overnight.)
Place pork in a roasting pan and into the oven for 6 hours (if making a smaller roast, adust the time). An instant thermometer should read 170 degrees when inserted into the thickest part of the roast, but really it should be falling off the bone. When the pork is done, remove it to a platter to rest for 10 minutes.
While the pork is resting, you can prepare the barbecue sauce by combining the sauce ingredients in a sauce pan over medium heat. Simmer gently for 10 minutes until the sugar is dissolved. Remove smashed garlic cloves and reduce heat to low until ready to use.
While the pork is still warm, you will want to “pull” the meat using a couple of forks. Place the shredded meat into a large bowl, and pour half of the barbecue sauce over it. Stir and repeat if necessary or until the pork is covered.
Serve on top of an onion roll or any bun of your choice. If you have leftover sauce, serve on the side.
Note: if the sauce is too vinegary, add more brown sugar to balance it out. Some like it extra tangy! So adjust to taste. Also, the rub adds additional flavor to the sauce! Enjoy!
Thanks Tasty Kitchen for the yummy recipes!
Added by Laurie @simplyscratch.com on June 13, 2010 in Main Courses, Sandwiches
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 5.00 Mitt(s) | 2 Rating(s)
The rub makes a delicious crust on the pork, and the sauce is tangy and sweet. Perfection!
zoom
* Related Blog Post
* Print Recipe
* Prep Time 15 Minutes
* Cook Time 6 Hours
* Difficulty Intermediate
* Servings
* System US Metric
8 Update
Ingredients
* 1 whole 5-7 Pound Boston Pork Shoulder Roast
* _____
* FOR THE RUB:
* 3 Tablespoons Coarse Sea Salt
* 2 Tablespoons Paprika
* 1 Tablespoon Dry Mustard
* 1 Tablespoon Garlic Powder
* 1 Tablespoon (heaping) Dark Brown Sugar
* _____
* FOR THE SAUCE:
* 1 cup Apple Cider Vinegar
* 1 cup Brown Or Yellow Mustard
* ½ cups Ketchup
* ¼ cups To 1/2 Cup Dark Brown Sugar
* 2 whole Garlic Cloves, Smashed
* 1 teaspoon Kosher Salt
* 1 teaspoon Cayenne
* ½ teaspoons Black Pepper
* 2 Tablespoons Reserved Juices From Pork Roast, Optional
Preparation Instructions
Preheat the oven to 300 degrees. Mix the rub ingredients in a small bowl. Rub the spice blend all over the pork. (Optional: cover and refrigerate for at least an hour up to overnight.)
Place pork in a roasting pan and into the oven for 6 hours (if making a smaller roast, adust the time). An instant thermometer should read 170 degrees when inserted into the thickest part of the roast, but really it should be falling off the bone. When the pork is done, remove it to a platter to rest for 10 minutes.
While the pork is resting, you can prepare the barbecue sauce by combining the sauce ingredients in a sauce pan over medium heat. Simmer gently for 10 minutes until the sugar is dissolved. Remove smashed garlic cloves and reduce heat to low until ready to use.
While the pork is still warm, you will want to “pull” the meat using a couple of forks. Place the shredded meat into a large bowl, and pour half of the barbecue sauce over it. Stir and repeat if necessary or until the pork is covered.
Serve on top of an onion roll or any bun of your choice. If you have leftover sauce, serve on the side.
Note: if the sauce is too vinegary, add more brown sugar to balance it out. Some like it extra tangy! So adjust to taste. Also, the rub adds additional flavor to the sauce! Enjoy!
Thanks Tasty Kitchen for the yummy recipes!
The past month
Over the past month I've decided to stop watching tv after the kids go to bed, for the most part anyway. For me it seems like most of the shows I have been drawn to were drama and a just weren't offering anything positive to my life so I decided to start reading in the evenings. I finished the Mossy Creek series, Sweet Baklava and a few others. So far this week I've read The Hunger Games and Catching Fire. Now I can't want to read the third book in the trilogy Mockingjay.
I've started back running doing the Couch To 5K plan and plan on running my second 5K on Mother's Day. I hope my husband and kids can come and cheer me on. It is important to me that our kids see us exercising and
We had snow on April first and it has still been chilly here but it is finally starting to feel and look like spring with flowers popping up. It is even going to get near 70 in a few days. I hope to get the garden cleaned out this weekend so we can start getting it ready and figure out what we want to plant this year.
Here are some recipes that I hope to make in the next couple of weeks.
Pepperoncini Beef Sandwiches
found on The Pioneer Woman's Tasty Kitchen website http://thepioneerwoman.com/tasty-kitchen/
Added by emily {onelovelylife} on September 8, 2010 in Main Courses, Sandwiches
8 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 5 4.50 Mitt(s) | 8 Rating(s)
These tangy, slightly spicy beef sandwiches are a snap to pull together and are sure to be a family favorite. Make sure you buy jarred pepperoncinis, not their look-alike cousin banana peppers.
zoom
* Prep Time 15 Minutes
* Cook Time 8 Hours
* Difficulty Easy
Ingredients
* 2-½ pounds Beef Roast (use Whatever Is Cheapest--I Like Chuck Or Cross-rib Roasts)
* 1 pinch Salt And Pepper, to taste
* ½ jars (16oz) Pepperoncinis (I Use Mezzetta Brand), Plus Extra For Serving
* 1 cup Beef Broth
* 8 whole Sandwich Buns
* 8 ounces, weight Shredded Mozzarella Cheese
Preparation Instructions
Trim any visible fat from your roast. Place in the bottom of your slow cooker. Sprinkle with salt and pepper. Place in half a jar worth of peppers (don’t include all the juice, just pick out the peppers). Note: If you want a bit more heat, add a few tablespoons of the pepper juice to the crock pot. Pour in beef broth. Cook on low 7-8 hours.
When it’s done, remove it from the crock pot and shred beef, removing any fatty bits. Remove the peppers as well, slice them and mix into the shredded beef.
For best serving results, toast buns, fill with beef/pepper mixture, and top with cheese and a few extra pepperoncinis. If necessary, pop the sandwiches in the oven for a minute or two to melt the cheese.
Savor the goodness.
----------------------------------------------------------------------------------
Another on the list to try is also from the Tasty Kitchen website
Italian Drip Beef
Added by Ree on February 3, 2010 in Beef, Main Courses
15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5 4.93 Mitt(s) | 15 Rating(s)
A delicious slow-cooked beef that’s over toasted deli rolls. Perfect for a Superbowl party!
zoom
* Prep Time 5 Minutes
* Cook Time 6 Hours
* Difficulty Easy
Ingredients
* 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
* 1 can Beef Consomme Or Beef Broth
* 3 Tablespoons (heaping) Italian Seasoning
* 1 teaspoon Salt
* ¼ cups Water
* ½ jars (16 Oz) Pepperoncini Peppers, With Juice
* Buttered, Toasted Deli Rolls
Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
----------------------------------------------------------------------------------
This one I've made a couple of times and really enjoyed so it is on the list to have again soon. Yes, it is another one from Tasty Kitchen so I must be on a Pioneer Woman kick right now.
Ginger Steak Salad
Added by Ree on July 20, 2009 in Main Dish Salads, Salads
8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5 4.75 Mitt(s) | 8 Rating(s)
I absolutely love steak salads, pretty much in any form. Here’s an Asian-inspired creation I whipped up using things I had in my pantry and fridge. It was so delicious, I wound up pretty much eating myself silly.
zoom
* Prep Time 45 Minutes
* Cook Time 5 Minutes
* Difficulty Easy
* MARINADE INGREDIENTS:
* 2 Tablespoons Soy Sauce
* 1 Tablespoon Sherry
* 2 cloves Garlic, Minced
* 2 teaspoons Brown Sugar
* 1 whole Rib-eye, Strip, Or Sirloin Steak
* 2 Tablespoons Olive Oil
* _____
* FOR SALAD DRESSING:
* 2 Tablespoons Olive Oil
* 2 Tablespoons Soy Sauce
* 2 Tablespoons White Sugar
* 1 Tablespoon Lime Juice
* 2 cloves Garlic, Finely Diced
* 1 Tablespoon Fresh Ginger, Minced
* ½ whole Jalapeno, Seeded And Diced
* _____
* SALAD INGREDIENTS:
* 2 whole Green Onions
* 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)
Preparation Instructions
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
Combine salad dressing ingredients and slice green onion.
When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.
I've started back running doing the Couch To 5K plan and plan on running my second 5K on Mother's Day. I hope my husband and kids can come and cheer me on. It is important to me that our kids see us exercising and
We had snow on April first and it has still been chilly here but it is finally starting to feel and look like spring with flowers popping up. It is even going to get near 70 in a few days. I hope to get the garden cleaned out this weekend so we can start getting it ready and figure out what we want to plant this year.
Here are some recipes that I hope to make in the next couple of weeks.
Pepperoncini Beef Sandwiches
found on The Pioneer Woman's Tasty Kitchen website http://thepioneerwoman.com/tasty-kitchen/
Added by emily {onelovelylife} on September 8, 2010 in Main Courses, Sandwiches
8 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 5 4.50 Mitt(s) | 8 Rating(s)
These tangy, slightly spicy beef sandwiches are a snap to pull together and are sure to be a family favorite. Make sure you buy jarred pepperoncinis, not their look-alike cousin banana peppers.
zoom
* Prep Time 15 Minutes
* Cook Time 8 Hours
* Difficulty Easy
Ingredients
* 2-½ pounds Beef Roast (use Whatever Is Cheapest--I Like Chuck Or Cross-rib Roasts)
* 1 pinch Salt And Pepper, to taste
* ½ jars (16oz) Pepperoncinis (I Use Mezzetta Brand), Plus Extra For Serving
* 1 cup Beef Broth
* 8 whole Sandwich Buns
* 8 ounces, weight Shredded Mozzarella Cheese
Preparation Instructions
Trim any visible fat from your roast. Place in the bottom of your slow cooker. Sprinkle with salt and pepper. Place in half a jar worth of peppers (don’t include all the juice, just pick out the peppers). Note: If you want a bit more heat, add a few tablespoons of the pepper juice to the crock pot. Pour in beef broth. Cook on low 7-8 hours.
When it’s done, remove it from the crock pot and shred beef, removing any fatty bits. Remove the peppers as well, slice them and mix into the shredded beef.
For best serving results, toast buns, fill with beef/pepper mixture, and top with cheese and a few extra pepperoncinis. If necessary, pop the sandwiches in the oven for a minute or two to melt the cheese.
Savor the goodness.
----------------------------------------------------------------------------------
Another on the list to try is also from the Tasty Kitchen website
Italian Drip Beef
Added by Ree on February 3, 2010 in Beef, Main Courses
15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5 4.93 Mitt(s) | 15 Rating(s)
A delicious slow-cooked beef that’s over toasted deli rolls. Perfect for a Superbowl party!
zoom
* Prep Time 5 Minutes
* Cook Time 6 Hours
* Difficulty Easy
Ingredients
* 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
* 1 can Beef Consomme Or Beef Broth
* 3 Tablespoons (heaping) Italian Seasoning
* 1 teaspoon Salt
* ¼ cups Water
* ½ jars (16 Oz) Pepperoncini Peppers, With Juice
* Buttered, Toasted Deli Rolls
Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
----------------------------------------------------------------------------------
This one I've made a couple of times and really enjoyed so it is on the list to have again soon. Yes, it is another one from Tasty Kitchen so I must be on a Pioneer Woman kick right now.
Ginger Steak Salad
Added by Ree on July 20, 2009 in Main Dish Salads, Salads
8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5 4.75 Mitt(s) | 8 Rating(s)
I absolutely love steak salads, pretty much in any form. Here’s an Asian-inspired creation I whipped up using things I had in my pantry and fridge. It was so delicious, I wound up pretty much eating myself silly.
zoom
* Prep Time 45 Minutes
* Cook Time 5 Minutes
* Difficulty Easy
* MARINADE INGREDIENTS:
* 2 Tablespoons Soy Sauce
* 1 Tablespoon Sherry
* 2 cloves Garlic, Minced
* 2 teaspoons Brown Sugar
* 1 whole Rib-eye, Strip, Or Sirloin Steak
* 2 Tablespoons Olive Oil
* _____
* FOR SALAD DRESSING:
* 2 Tablespoons Olive Oil
* 2 Tablespoons Soy Sauce
* 2 Tablespoons White Sugar
* 1 Tablespoon Lime Juice
* 2 cloves Garlic, Finely Diced
* 1 Tablespoon Fresh Ginger, Minced
* ½ whole Jalapeno, Seeded And Diced
* _____
* SALAD INGREDIENTS:
* 2 whole Green Onions
* 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)
Preparation Instructions
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
Combine salad dressing ingredients and slice green onion.
When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.
Friday, March 4, 2011
Busy busy busy.....and yes overwhelmed at times
The last few weeks have been very busy for us with the girls birthdays, their birthday party and my sister coming for the weekend. We all enjoyed every minute of it! I miss my family so any time I get to spend with them is super special. The girls had a great time at the birthday party and we haven't stopped hearing about that cheesy mouse play yet.
This week it feels as though the girls have teamed up to try and send me to the nut house. I haven't lost it yet although I have came close. Who would have thought a 5 and a 3 year old can cause so much stress times and yet so much joy at others. This week I have had to stop and say to myself "one day I'm going to miss this". I've decided that if they start throwing a fit or doing something else of the sort I am going to get the camera and take a picture of them. Hopefully it will help them see how silly the look (at least after they are done being pissed that I took their picture) and it will give us chance to laugh at the memory in years to come.
Do you want to know what else I find overwhelming? Well even if you don't I'm going to tell you. Church shopping. I am trying to find a church for our family to attend and it is tough finding one that matches my beliefs and feels like "home". I am not overly religious so I don't want a strict church but I do want one with good morals. Another thing important to me is the church be active in helping its members and community. I'm hoping to visit one this Sunday and another next Sunday. I would like to find one I'm comfortable with before The Husband starts fishing season which is when the kids would start attending with me if not already.
This week it feels as though the girls have teamed up to try and send me to the nut house. I haven't lost it yet although I have came close. Who would have thought a 5 and a 3 year old can cause so much stress times and yet so much joy at others. This week I have had to stop and say to myself "one day I'm going to miss this". I've decided that if they start throwing a fit or doing something else of the sort I am going to get the camera and take a picture of them. Hopefully it will help them see how silly the look (at least after they are done being pissed that I took their picture) and it will give us chance to laugh at the memory in years to come.
Do you want to know what else I find overwhelming? Well even if you don't I'm going to tell you. Church shopping. I am trying to find a church for our family to attend and it is tough finding one that matches my beliefs and feels like "home". I am not overly religious so I don't want a strict church but I do want one with good morals. Another thing important to me is the church be active in helping its members and community. I'm hoping to visit one this Sunday and another next Sunday. I would like to find one I'm comfortable with before The Husband starts fishing season which is when the kids would start attending with me if not already.
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