Wow, it feels like I've been away from blog land forEVER. I've missed you all!
Hope everyone had a great fourth! We had a wonderful weekend visiting with several of our best friends, and stuffing ourselves full of yummy food. While I'm on the subject of food, we did in fact make the 4th of July cake recommended by P-Dub. And I can, in turn, highly recommend it. I made half the recipe, which fit perfectly in my smaller pan. And she's right about the cream cheese frosting. It's a confection all its own!
We also had so much fun visiting with one of our favorite little ones. He's the son of two of our best friends, and we love getting to see them. He's at such a cute age right now, too. He had a blast playing in the pool and running us all ragged!
In other news, today officially begins Our Week Off. We're staying at home to enjoy the pool, but we're officially ON VACATION! WOOHOO! I'm sure we'll spend most of the week trying to talk ourselves out of doing chores around the house while on vacation, but I'm just SO happy to have some time off.
I hope to get lots of blogging in this week, so stay tuned! And I hope to get caught up on all of your blogs. My reader overfloweth, LOL!
Meanwhile, here's a yummy recipe that we made this weekend. I wanted to make potato salad, but wanted something more crowd-friendly than my own two preferred versions. I'm not a big mayo fan, so I usually make either sour cream and dill potato salad, or a Rachael Ray version that I love with capers and a vinaigrette dressing. I wasn't sure either of those would necessarily appeal to everyone in our party, so I made something I thought everyone would like. And they did! Hope you enjoy!
Baked Potato Salad
(Feeds at least 6 as a side)
3 very large baking potatoes
("Very Large" was all my market had!)
1 pound bacon
1 bunch green onions, chopped
2 cups shredded cheddar cheese
1.5 cups sour cream (to desired texture)
Salt and Pepper to taste
Cube potatoes (I leave the skins on) and boil gently until tender. Drain and allow to cool a bit. Meanwhile, brown bacon and crumble (I chop it into pieces first before browning, so it's more uniformly crispy, but you could do it either way). When potatoes are cool, stir in remaining ingredients. Serve chilled. Loaded baked potato taste, without the hassle!
Now That’s Love by Ree - I shared this on Instagram the other day but wanted to be sure to share it here too. Marlboro Man and I have been on a trip this week, and as we were drivi...
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