Just wanted to give a quick update...
*Today I went to work, came home, the house was very neat- thanks husband.
*Walked the dog- well dragged the dog along for probably about a mile's walk...no more walks.
*Talked to my MIL about a Loft shirt incident I had- went to iron it, burnt a hole, got real sad, called MIL, sent shirt to her, she took it back to Loft, they're sending me a new one, yes!
*Went to Loft.com to browse, everything's 40% off...will buy another top.
*Talked to mom and dad today...We're going to see them on Easter! Mom- come see my herbs!
*Wanted to stream a Pilates video from Netflix on the Wii...turned on Wii, needed a Netflix update, downloaded update, found video, wouldn't play without having to rebuffer every minute...tried on my computer, same problem, no pilates tonight. Will buy video...
*Changed blog background, don't like it too much, will try others...
*Making dinner now, yes at 9:00 pm. Grilled chicken, scalloped potatoes (Southern Living this month rocks), and roasted tomatoes.
*Pictures of dinner & other dinner recipes to come later.
Classic Parmesan Scalloped Potatoes
2 lb Yukon Gold Potatoes, thinly sliced
3 cups whipping cream
1/4 cup chopped fresh flat leaf parsley
2 garlic cloves, chopped
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese
1. Preheat oven to 400. Layer potoates evenly in a 13x9 baking dish.
2. Stir together whipping cream and next 4 ingredients. Pour mixture over potatoes.
3. Bake at 400 for 30 minutes, stopping to stir every 10 minutes. Sprinkle on the parmesan cheese and bake for 15-20 minutes more, until golden and bubbly.
*Will let you know how that turns out!