Thank you!! She’s our pride and joy :) Not sure how she’ll feel about becoming a big sister in July…
When I find something I like, I really like it. I believe why mess with something when it’s so good. This philosophy may backfire on me when I’ve had the same hairstyle for 30 years (yikes!). Take this nail polish - I love it and therefore it has been on my toes all summer long and will remain there until probably the end of August. At that time I’ll break out some darker colors for the transition into fall, hmm maybe a hunter green?
PS. This is Sinful Colors - Cloud 9 found for $0.99 at Walgreens! It applies very matte but I just throw a top coat on to make it glossy.
Um, why did it take me 11 months to finally try Dat Dog?! Especially since I can walk there! Not cool, self. It’s delicious and they have a great patio. I will return (with cash since that’s all they take). Oh, and they have a bar!
Um Um Um, this was my dinner last night and lunch today. It will be my dinner tonight, and probably my lunch tomorrow. Yes, all these veggies just for me. Huz is spending the summer in Colorado for an internship in the court system :( It’s a great opportunity and a he’s gaining a lot of needed experience but it’s super hard to be apart. It’s not all bad - there is a lot of iMessaging, gchatting, and FaceTiming, and I get to go out there for two weeks in June and a long weekend in July. We’ll survive :) Anyway, this post is about the food, not my love life, ha!
I had never made Ratatouille before but it seemed pretty simple and I had all of the ingredients in my recent CSA box from Hollygrove Market and Farm, which btw is a great investment if you live in the area. I modified the recipes I read and made up my own:Ratatouille
Thyme (I used dried but I’m sure fresh would be better)
5 cloves of Garlic (I can’t get enough)
1 Yellow Squash
1 Green Pepper
1/2 cup Sauteed Mushrooms
Sauté your mushrooms if you haven’t already.
Preheat the oven to 375°F.
Coarsely dice your eggplant, squash, and zucchini into large cubes.
Slice your pepper
Chop your basil.
Slice your garlic.
Drizzle the bottom of a 9x13 pan with olive oil.
Empty one can of Italian Style Diced Tomatoes into the pan.
Add all other veggies.
Sprinkle with salt, pepper, and plenty of thyme.
Drizzle with more olive oil (a little more than 1Tbs).
Stir it up and bake for 20 minutes.
Stir it up and bake for another 20 minutes.
I topped mine with Parmesan and it was delicious!