Whatever

I just got done proofing our annual Christmas tree cutting adventure photos. We go every year to cut our Christmas tree down with our dear friends the Nemeceks. We go to Maple Row Tree Farm in Shelton, CT. We love it there. They have thee most gorgeous trees in the area. We usually go for lunch or dinner but this year we went out for brunch at a fabulous place called King's where they serve only breakfast and lunch. We ate like Kings. OH MY! It was one of the best meals I have ever eaten. If you are ever in the Monroe, CT area, be sure and visit King's. :) Here are some shots from the day: The kids with the oxen which greet you when you first get there. :) This year, Emily had the great idea to bring marshmallows to roast. Throughout the farm, they have these heating stations which are just big barrels of fire. Emily thought it would be perfect to roast marshmallows. And it was. They ate the whole bag. next time we need to take a jumbo bag with us. ;) Oh, that P...

was DELISH! I made this: Turkey a la King Ingredients: 2 1/2 cups Original Bisquick® mix 1/3 cup grated Parmesan cheese 1/4 teaspoon dried thyme leaves 2 2/3 cups milk 1 package (20 oz) lean ground turkey 1 small clove garlic, finely chopped 1 cup sliced fresh mushrooms (3 oz) 1/2 cup chopped red bell pepper 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas 1/2 teaspoon salt 1/4 teaspoon pepper Total Time: 1 hour 20 min 1. Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, mix 2 1/4 cups of the Bisquick mix, 2 tablespoons of the Parmesan cheese, the thyme and 2/3 cup of the milk until soft dough forms. Drop dough by 6 large spoonfuls onto cookie sheet. 2. Bake 8 to 10 minutes or until golden brown. 3. Meanwhile, in 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add garlic, mushrooms and bell pepper; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tend...

Sign up for AYSO spring soccer has begun. I figured I had better get some of Natalie's fall soccer photos edited asap. Because before I know it, I'll be on the sidelines taking spring soccer photos. I don't want to be backed up two seasons. :O Last year Natalie played a lot of games in goal. She really liked to play goal keeper. She was actually quite good at it too. She wants to take goal keeper training. I hope they offer it again in the spring like they did in the fall. Here are some shots from a hot October game:

I made this tonight and it was outrageous! Got this little gem from a Bisquick cookbook at the grocery store but you can get tons of recipes like this one at Betty Crocker.com. :) 2 cups Original Bisquick® mix 3/4 cup sugar 1/2 cup milk 1 large egg 1/2 cup sour cream 2 oz cream cheese, softened 2 tablespoons orange marmalade 1/4 cup sliced almonds Total Time: 1 hour 5 min 1. Preheat oven to 350°. Spray a 9-inch round baking pan with nonstick cooking spray. 2. In a medium bowl, combine Bisquick mix and sugar. Add milk and egg, stirring until smooth. Stir in sour cream. Spoon mixture into prepared pan. 3. In a small bowl, combine cream cheese and orange marmalade. Spoon mixture by tablespoons evenly over batter; sprinkle evenly with almonds. Bake for 32 to 37 minutes, or until golden brown. Let cool for 10 minutes before cutting into wedges to serve.

A simple little card I made for my students who treated me oh so well at Christmastime. :) Supplies: Cardstock & Dimensionals - Stampin' Up! Butterfly Punch - Martha Stewart Rub On - Pebbles, Inc. Decorative Scissor - Fiskars.

And here is the new Ikea mirror up in Natalie's room. You can see her new blue walls and fun new Bahamas PB bedding too. We put it up while she was over her friend's house. When she came home and saw it, she literally squealed with delight. I think she likes it. LOL!