I tried Biosilk Hydrating shampoo and conditioner based on the fact that it is from the makers of CHI. It smells fabulous, but with my thick hair I need power conditioner and I couldn't tell that this made any difference. I still use CHI silk infusion afterwards (love it!) but I am not sure I'll use the conditioner again. Just not strong enough I don't think at this point. The verdict is still out...
My dad joined Facebook! I love that!
The kids are having swimming lessons this week and I am so proud of how well Brooks is doing!! He is going to be swimming like a pro in no time!
Family dinner tonight - yea!
Tuesday, June 17, 2008
Friday, June 6, 2008
Gain 5 pounds in 2 Easy Steps
1. Bake the ultra-delicious Hawaiian Banana Bread from the Houston Junior League Cookbook.
2. Devour.
2. Devour.
Thursday, June 5, 2008
I got some fabulous veggies and fruit at the farmer's market this morning, although the wind was so strong it nearly blew me away!! Yellow crookneck squash, zucchini, new potatoes, onions, sweet corn and peaches. I can't wait to get home and make a squash casserole and maybe even peach cobbler. Yum!
Tomorrow night is Brazos Nights in Downtown Waco. It is basically a free outdoor concert with multiple performers and arts and crafts for the kids. We've invited a bunch of friends and are going to eat on the patio of the Lake Brazos steak house in advance and then go on the concert. I always enjoy these types of family events (especially when they are free!) and am really looking forward to it.
Unfortunately I am having to miss my sister-in-law's wedding shower in Pampa this weekend. it is just too far away to make the trip! Boo gas prices! I am going to send her a recipe for her married life. I chose my recipe for Brunch Egg Casserole which was given to me by my friend Elizabeth. It is such a treasure because it is appropriate for many occasions, can be made in advance, and is really yummy. I serve it on Christmas morning.
Elizabeth's Brunch Egg Casserole
6 slices bread, crusts removed
1 lb. ground sausage
4 c. cheddar cheese, grated
6 eggs
1 t. salt
1 t. dry mustard
2 c. 1/2 and 1/2
Lightly butter each slice of bread. Place bread in a buttered 9 x 13 inch glass baking dish. Brown sausage. Drain sausage and pat with paper towels. Sprinkle sausage over bread. Sprinkle cheese over sausage. Beat eggs. Add salt, dry mustard, and 1/2 and 1/2. Beat again. Pour mixture over bread, sausage and cheese. Cover with foil and refrigerate overnight. At this point it may be frozen until ready to use. Remove from freezer and thaw overnight in the refrigerator. Remove foil. Bake at 350 for 45 minutes or until casserole is bubbly and lightly browned. This casserole is best when it stands 30 minutes after baking.
VARIATION: Brown sausage with 2 finely chopped onions. Drain off excess grease as above. Sprinkle over bread. Sprinkle 4 oz. drained chopped green chiles and one fresh chopped jalapeño over sausage. Substitute Monterey Jack for the Cheddar. A 1 t. seasoned salt (instead of regular salt) and 1 rounded t. cumin to the 6 beaten eggs. Add 1 t. dry mustard and the 1/2 and 1/2. Mix well. Pour over all. Bake as above.
I hope you enjoy this and that it affords you some comfort on the day which you are serving through its advance preparation!
Tomorrow night is Brazos Nights in Downtown Waco. It is basically a free outdoor concert with multiple performers and arts and crafts for the kids. We've invited a bunch of friends and are going to eat on the patio of the Lake Brazos steak house in advance and then go on the concert. I always enjoy these types of family events (especially when they are free!) and am really looking forward to it.
Unfortunately I am having to miss my sister-in-law's wedding shower in Pampa this weekend. it is just too far away to make the trip! Boo gas prices! I am going to send her a recipe for her married life. I chose my recipe for Brunch Egg Casserole which was given to me by my friend Elizabeth. It is such a treasure because it is appropriate for many occasions, can be made in advance, and is really yummy. I serve it on Christmas morning.
Elizabeth's Brunch Egg Casserole
6 slices bread, crusts removed
1 lb. ground sausage
4 c. cheddar cheese, grated
6 eggs
1 t. salt
1 t. dry mustard
2 c. 1/2 and 1/2
Lightly butter each slice of bread. Place bread in a buttered 9 x 13 inch glass baking dish. Brown sausage. Drain sausage and pat with paper towels. Sprinkle sausage over bread. Sprinkle cheese over sausage. Beat eggs. Add salt, dry mustard, and 1/2 and 1/2. Beat again. Pour mixture over bread, sausage and cheese. Cover with foil and refrigerate overnight. At this point it may be frozen until ready to use. Remove from freezer and thaw overnight in the refrigerator. Remove foil. Bake at 350 for 45 minutes or until casserole is bubbly and lightly browned. This casserole is best when it stands 30 minutes after baking.
VARIATION: Brown sausage with 2 finely chopped onions. Drain off excess grease as above. Sprinkle over bread. Sprinkle 4 oz. drained chopped green chiles and one fresh chopped jalapeño over sausage. Substitute Monterey Jack for the Cheddar. A 1 t. seasoned salt (instead of regular salt) and 1 rounded t. cumin to the 6 beaten eggs. Add 1 t. dry mustard and the 1/2 and 1/2. Mix well. Pour over all. Bake as above.
I hope you enjoy this and that it affords you some comfort on the day which you are serving through its advance preparation!
Wednesday, June 4, 2008
My first post to my new blog in my already overcommitted life. I really can't say why I am adding another project, but such is the life of the woman who says yes to everyone. If you are not like me then you know my type: on every committee, working full-time, involved in a million events and, despite that, constantly creating new projects. I am really not complaining. I bring it on myself. I am completely aware that I need to define my priorities and boundaries, but it never seems to happen.
Got a recipe for some FABULOUS ceviche from my friend Sharon and I plan to take it to the next event that presents itself...
Sharon's Ceviche
2 lbs. cooked and tailed shrimp, chopped
2 large avocados, chopped
2 prefab containers of pico de gallo
juice of 10 limes
salt to taste
All mixed together and served with tortilla chips. It was so yummy. Seriously. I love things that look and taste fabulous but don't really involve much preparation.
Back to the grindstone...
Got a recipe for some FABULOUS ceviche from my friend Sharon and I plan to take it to the next event that presents itself...
Sharon's Ceviche
2 lbs. cooked and tailed shrimp, chopped
2 large avocados, chopped
2 prefab containers of pico de gallo
juice of 10 limes
salt to taste
All mixed together and served with tortilla chips. It was so yummy. Seriously. I love things that look and taste fabulous but don't really involve much preparation.
Back to the grindstone...
Subscribe to:
Comments (Atom)