For now, hold this time still

One Day ......

my coffee table will not look like this.

I will have time to read real fiction.

There will be little dishes to wash.

Her room won't be a mess anymore.

Laundry will not be my worst enemy.

But it will be over.  

They won't be little anymore.

I won't have to kiss their boo boos.

It will be quiet.

It makes me sad.

Sad, to think of a life without little ones everywhere. 

But for now, I will let it be and enjoy the moment.

Because I know it won't  be long.  

Hello Monday

Linking with Lisa Leonard for a beautiful Monday.


Hello Monday.  
There are lots of new beginnings on Monday.

Hello Having Friends who are afraid of Melons.  Now I have to take pictures of them everywhere I go.

Hello to collecting driftwood with dad by the lake.  New projects coming from this one. 

Hello to being a princess all the time.

Hello to monogramming gifts for grads and teachers

Hello to an awesome day of rain and safe driving.

Hello to a new house and blank slate.

Hello to a week of firsts and some goodbyes.  Change is always different - for the good and for the growth.

Brussel Sprouts Amanda - over roasted

Ok, you people have waited long enough.  
Hold on to your seats.
Here comes my favorite brussel sprout recipe ever.
Not sure where I got it from.
But I am pretty sure it is better than candy.
Named - Brussel Sprouts Amanda in honor of a very patient, loving, loyal friend


1 pkg brussel sprouts
sea salt
pepper
olive oil
glass pie plate

Wash the little boogers.


Take off a few of the hard outer leaves.


Cut off the ends.

Cut in half.


Toss with a little drizzle olive oil, salt, pepper.  (for the record I like sea salt for crunch).


Bake at 425 for 20 minutes of until a little crusty and brown.


Eat up my dears.