Thursday, April 8, 2010
Wednesday, April 7, 2010
Love Hugs
"I love you!"
"I love you too Ethan!"
And then they giggled and hugged some more! And it made my day, even to the point where I forgot about all the parts that weren't so happy. :)Tuesday, April 6, 2010
Rose Headbands
Monday, April 5, 2010
Easter Basket Hunt
Saturday, April 3, 2010
Friday, April 2, 2010
Back to Sewing!
Thursday, April 1, 2010
April Recipe
2 bunches asparagus (two pounds total), tough ends removed
4 TBLS butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2-3 TBLS fresh chives, for garnish
Salt and pepper
Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet’ dot with 1 TBLS butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10-15 minutes; cut into 2-inch lengths.
While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1½ cups pasta water; drain pasta and return to pot.
In a medium bowl, combine goat cheese, remaining 3 TBLS butter, and ½ cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
PS- Happy Birthday to my very dear sister, Raelynn! I love you so much! You're my greatest friend. I can't wait to see you next month!

















