Easter Egg Hunt!

Every year our playgroup hosts an Easter Egg Hunt at the park! We throw out a few hundred candy-filled plastic eggs on the grass and turn the kiddos loss to collect them! They love it! This year the boys really had a fantastic time. Carter being the shy boy that he is, didn't want to find eggs, but Grant was sweet enough to share his. Also, I know my little man and I was prepared with my own candy filled eggs to give to him later when his reality set in that he missed out and should have participated. I really love these pictures! Oh and the last three pictures are of the boys rolling down the hill, they were having so much fun!

Rice Krispie Easter Egg Treats!!!

I am Back Blogging again!!! I am really behind in editing pictures! With work, school and three kiddos and photographing for other people, it is hard to keep up with my own photos! So here are a few from Easter Time! The kids and I made Rice Krispie Treats and dipped them in white chocolate coating and sprinkles! Aside from looking really pretty, they were super yummy!
Recipe from the Kellogg's site is included below!

Rice Krispies Treats Easter EggsPreparation Time: 20 minutesTotal Time: 40 minutesServings: 18
Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows – or – 4 cups miniature marshmallows
6 cups Rice Krispies - or - 6 cups Ready-To-Eat Cereal Cocoa Krispies
Canned frosting or decorating gel (I used white Almond Bark Candy Coating)
Assorted candies (I used sprinkles)
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.

A bowl of Nosatalgia anyone?

General Mills has just brought us 30 something people back to our childhood by re-releasing their circa 1980's cereal boxes. It really takes me back to those simple mornings at the breakfast bar sitting next to my brother eating a big bowl of cereal and reading the back of the cereal box. Being eight years old when times were simpler and the only thing to worry about was getting home from school before Scooby-Doo started. Good Times!

My Boys!

Because I work on the weekends, Gabe gets up with the boys! Sunday morning when I came downstairs, this is what I found. The boys were hypnotized by Playhouse Disney while Daddy slept soundly beneath them. What luck it was that I was bringing my camera downstairs to put it away in it's case. I snapped away and the boys barely even acknowleged me!

Gabrielle's 8th Grade Promotion

My baby girl is officially done with Jr. High and is now beginning a new chapter in her life... High School! I can't believe it, wasn't it only yesterday I was walking her to Kindergarten? It sure seems like these years went by fast. It was a good morning, although it rained the entire day and that is unusual for Tucson. Fortunately her ceremony was held inside in the gym. Her Principal, Mrs. Nelson gave an amazing speech and then presented them with a star she had named after their 2009 promoting class. She told them the coordinates of the star and that it would be there forever shining down on them. Then they played a picture and video slideshow of their 2008-2009 school year. After that, we all met in the courtyard and breezway for more hugs, tears and pictures. Gabrielle's grandmas were there to present gifts and flowers and we gave her a bouquet of flowers as well. When the crowd cleared, I drove Gabrielle to the church down the street so the Limo could pick them up. The Dad of one of Gabrielle's friends got them a Limo to drive them around for 2 hours and drop them off at a restaurant for lunch. The rain foiled all of my photographing opportunities but I got a few good ones! Gabrielle looked gorgeous as always! I loved the dress she picked out. It had spaghetti straps so we had to buy a sweater to comply with the school's dress code, but it looked really nice. We bought her shoes at DSW, they cost more than the dress but they were so pretty and they went with the dress perfectly. I think she had a really nice day! I know I did!

Spicy Sausage Rigatoni with Olives and Capers

I got this recipe off the Internet from Curtis Stone. He is the debonair chef with the incredibly sexy accent. If you have never heard of him I highly recommend you check him out! His cooking style is fantastic. I saw this recipe and I had to try it, and of course I loved it. This is definitely not a family/kid friendly recipe. This is something you want to make for a person who appreciates the finer flavors in gourmet food. Kalamata Olives and Capers are not at the top of most people's list of favorite flavors, but I love both. I made this and ate it for lunch at work the next day and it was divine! I will also include my variations, however it is probably better the way the recipe calls.

Ingredients

20 cherry tomatoes on the vine

2 t extra-virgin olive oil

2 T extra-virgin olive oil

salt black pepper freshly ground

8 ounces rigatoni pasta 8 ounces spicy salami (preferably Sopressa Vicentina or soppressata) casing removed salami thinly sliced into half-moon pieces (I used Portabella Mushroom Chicken Sausage, a little healthier, I also added a few teaspoons of red pepper flakes for spice yummmmm)

2 cloves garlic minced (I used 6 cloves, but I LOVE garlic)

1/4 c capers extra-fine

1/4 c kalamata olives

1/3 c dry white wine ( I used Chicken Stock)

1/4 c fresh flat-leaf parsley coarsely chopped

Cooking Instructions
1. Preheat the oven to 400°F. Place the tomatoes on a small non-reactive baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 10 minutes or until they begin to split. Remove from oven and set aside.

2. Cook the rigatoni in a large pot of boiling salted water stirring often to ensure the rigatoni doesn’t stick to the bottom of the pot or to each other until al dente about 8 minutes.

3. Meanwhile heat 1 tablespoon of oil in a large heavy sauté pan over medium heat. Add the salami and cook until light golden in color about 30 seconds on each side. Transfer the salami to a plate and reserve.

4. Return the pan to the heat. Add the garlic and sauté in the drippings remaining from the salami until tender about 1 minute. If the salami does not render enough oil add just enough olive oil to sauté the garlic. Add the capers and olives to the hot pan and toss. Add the wine and simmer until reduced by about half about 3 minutes. Add the tomatoes and parsley and toss gently. Add the remaining 1 tablespoon of oil.

5. Remove the pan from the heat. Strain the rigatoni then toss the rigatoni and salami in the pan with the sauce. Season to taste with pepper. Transfer the pasta to plates spooning any salami and tomato mixture from the pan over the pasta. Serve and enjoy.

Fire Fighter Grant!

I have taken CArter to the fire Station several times for our playgroup fieldtrip! This time it was Grant's turn! He loved it! He had a great time. His favorite was NOT riding in the fire truck or spraying the water hose... oh no... his favorite was the Bull Snake they brought in from a call they had. Grant was mesmorized by the slithering creature and wanted to hold him and take him home. All he talked about was the Bull Snake! Hopefully he outgrows this facination!