Snapshot...

Daily Snapshot...

This is what I woke up this morning and saw...

Keep in mind this is a 150 lb. dog and a regular sized chair.  She has never done this before and I don't know what made her do it last night, but isn't she cute?

Daily Snapshot...

We had a great time at the park the other day.  We were the only (crazy) ones there because it was 35 degrees and there was snow all over the place, but the kids needed to get out and burn some energy.

They have these sculptures all around the park about the different seasons.

Another Daily Snapshot...

I love mornings like this.  Everyone just woke up and is feeling all lovey...so sweet.

Daily snapshot...

Okay, this is from New Year's eve, so it's not today's daily snapshot, but I did want to post it.  It was the best pic I could get of the "Blue Moon".

Daily Snapshot...

So. Cool. Dude.

This is Jacob's new sled toy he got for Christmas.  "It is as fast as lightning and I almost broke my arm on it because it is so fast!"  Just what my mothering heart wants to hear.

(Photo courtesy of Rita.)

Daily snapshot...

I'm doing these "Daily snapshots" so that you may have a glimpse into the simple, everyday things that go on around here.  For instance, today's daily snapshot involves me playing with one of the kids stocking stuffers...and Tom telling me what a dork I am!  Oh, it really is the simple things in life that bring us joy!

Too cute!

Daily snapshot...

Sittin' pretty in my "vintage" Mikasa casserole.

(Dish was made in 1979.  Does that mean I'm vintage?)

I was in the mood for something light for dinner. I feel that we tend to eat heavier when it is cold outside. You know, good old comfort food that warms you up. So tonight I made Herbed Pasta Primavera from the Better Homes and Gardens New Cookbook.

Here's the recipe taken from the book:

1 3/4 cups dried multigrain or whole wheat penne pasta (8 ounces)

8 ounces packaged peeled baby carrots, halved lenthwise (1 3/4 cups)

1 tablespoon olive oil

8 ounces fresh green beans, trimmed and cut into 2-inch piences (1 1/2 cups)

1/2 cup sliced green onion or chopped onion

3/4 cup chicken broth

2 cloves garlic, minced

1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4 inch thick (2 cups)

2 tablespoons snipped fresh basil or 1 teaspoon dries basil, crushed

1/4 teaspoon salt

Grated or finely shredded Parmesan cheese (optional)

Cracked black pepper

1. Cook pasta according to package directions; drain.  Return penne to hot saucepan; cover and keep warm.

2. Meanwhile, in a large skillet, cook and stir carrots in hot olive oil for 5 minutes.  Add green beans, onion, broth, and garlic.  Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally.  Stir in squash.  Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3.  Toss vegetable mixture, basil, and salt with pasta.  Sprinkle with cheese and pepper.

Nutritional: Per 1-3/4 cups: 284 cal; 9g total fat; 375mg sodium; 42g carb; 7g fiber; 12g protein

Daily snapshots...

Justin helping with the Oatmeal Scotchies (yes he is sitting on the counter).

Say CHEESE, Jacob!