Monday, April 30, 2012

Scott's Firehouse Sunday Brunch Biscuits

There is something about light and buttery, citrusy and sweet that just shouts "Mother's Day".

If you are searching for a simple sweet treat for Mother's Day brunch or are leaving a subtle hint for your hubby or children to make for you...look no further.

My hubby has been making these forever and a day, but since I refused to buy Bisquick or eat anything that had it in it until here...I missed out BIG.TIME.

Now, Bisquick has taken up permanent residence in our kitchen and even has its very own labeled glass container!

So, if you are short on time, but want to have something fast, easy and YUMMY...this may be your ticket!

Scott's Firehouse Sunday Brunch Biscuits

Preheat oven to 450*

2 cups Bisquick

1/4 cup butter, softened

2/3 cup milk

1/4 cup sugar

Your favorite jam...{I used a peach mango orange with a lemon drizzle}


*Mix Bisquick and sugar.  Cut in butter until crumbly.

*Mix in milk until a soft dough forms.

*Drop by tablespoons onto Silpat or parchment paper.

*Make a well in each biscuit and fill with favorite jam.

*Bake for 10-15 minutes or until golden brown @ 450*

*Drizzle with icing after they have stopped steaming.

*Makes about 8 biscuits.


2/3 cup sugar

1 tablespoon orange juice, lemon juice or water

1/4 teaspoon pure vanilla extract

*Mix all ingredients together until drizzly.

Serve warm and ENJOY!

This and That:

Caleb has mastered the art of making me feel shorter than I am...heels and all!  Standing on his tip toes is no longer required!

...and if I look like I am holding on to him for dear life.  I more ways than one!!!

Laurissa has mastered making homemade cinnamon rolls.  :}

Our little dappled dachshund puppy has mastered her begging skills in cleaning out our very favorite super healthy smoothies!

Happy Monday!!

Thursday, April 26, 2012

Mini go

Yes.  We all seem to be embarking on the season of the "tyranny of the urgent".  Do you ever have so many things that need to be done at the same time that you have no idea where to start?  

Anyhoo, I have had a couple of different friends ask me what I keep on hand for entertaining when I am short on time and on a budget.
This is one of them.  
A batch of baked brownies kept in the freezer is one of my favorites, along with a container of Cool Whip...there are organic varieties as well.  You can easily add ice cream to the brownies along with an ice cream topping and be the hero...or you can make mini trifles! 

Trifles sound complicated and look stunning served in a glass trifle dish, too but not everybody has, mini trifles in disposable containers are a great option.  I have found myself running to this as a go-to for years now.  {I'm so happy Laurissa actually e-mailed Kim asking for the recipe because she loved it after enjoying it at a girl's night!} The possibilities for this dessert are endless.  They could be used for picnics, baby showers, bridal showers and birthday parties to name a few.  They can be kept simple by putting them into a clear plastic cup or fancied up with twine, ribbon, and fresh mint.   

This is so easy to make at the last minute, especially if the brownies are already baked and in the freezer.
All you need to make is a big box of instant JELLO pudding...which is another STAPLE.
It is amazing what one can pull of with these three simple store-bought goodies!

Mini Trifles

1 box brownies, prepared according to the package directions.  I follow the fudgy brownie recipe.

1 large box of Instant JELLO pudding mix. {Follow the directions for the pudding, not the pie filling.    I also add in 1 teaspoon of vanilla or vanilla paste for a "from scratch taste".}

1 container of Cool Whip


*Simply crumble a bit of brownie at the bottom of your container.

*Put a generous amount of pudding on top.

*The crowning glory is Cool Whip...and that is it!

A few chunks of YORK PEPPERMINT PATTIES or any candy bar for that matter makes it look
If you are serving them to children, gummy worms are a hard to beat.

The best thing about these little gems is that they can be made up to 24 hours in advance!

So, take a break from the rat race and bake up a batch of these!  Be sure to share.  Trust me, your to do list is going no where.  It can wait!

Have FUN!

Happy Thursday


Tuesday, April 24, 2012

Hospitality... A Make and Take Meal

Showing hospitality by taking meals to people when they are sick, have had surgery or just need a little extra tlc when life gets overwhelming can be such a JOY! Sometimes it is easy to become so focused on our own families that it becomes difficult to think of others around us who are in need of our encouragement and help.

There have been PLENTY of times in my life when I have been taken under the wings of others and have been shown mercy. It is still a blessing thinking back to so many times others have cared for me and for my family. I can't help but to think of how it feels to be taken care of. It is one of the best feelings in the world!

When I think of hospitality, I think of the root word "hospital". So, I looked it up...just for fun. I know we are all familiar with what a hospital is, but my old 1963 edition of Webster's Collegiate Dictionary defines it as follows: "a charitable institution for the needy, aged, infirm, or young, an institution where the sick or injured are given medical or surgical care."

While we are most likely not giving medical or surgical care, taking a meal to someone is comforting beyond words and it is always appreciated and welcome. For those of you who may struggle having people in your homes, this is the perfect alternative for you!

If your palms are starting to sweat, hold on. Showing hospitality to others does not mean fancy schmancy. It does not have to be homemade and it certainly does not have to be a complete meal...unless you signed up for it. If you did commit and are feeling like it is more than you bargained for, ask a friend to help. Maybe you can split the meal.

What is the first thing you do after you commit to taking a dinner to someone? Do you start to stress and wish you would have never offered? Do you ask a friend to trade dates in hope that the recipient will no longer be in need when it rolls around to your turn? Anyway you look at it, it can be a daunting task, to not only need to fix your family dinner but somebody elses family as well!

I think my favorite binder is the "MEALS TO GO" binder. It has made taking meals to people so easy...and might I add...FUN! I am not even kidding! Taking the guess work out of what to prepare and take allows me to make quick decisions and spend a little extra time embellishing it. It is a great way to pamper people and I no longer feel like I am just doing crafts "to do" crafts, but it allows me to be a little creative while being able to share with those who are in need!

Here is what works for me, but I would love to hear what works for you. Others ideas are always welcome and appreciated!!! I think we all enjoy hearing how other people do things!


Label your binder

The first page has the list of meals I choose from...if your recepient loves something in particular that you are aware of it makes it even easier to decide!
Keep this list simple and doable. If it is a chicken from Costco, a loaf of bread, bag-o-salad and lemonade, write it down. If it is a box of cereal, milk and bread write it down. This has to be what works for YOU! If it is having a pizza delivered write the phone number down so that you can call and have it DELIVERED! Are we all on the same page? Onward we go!

Each Meal has a complete list of what I will be taking to make it a "meal".

I would encourage you to come up with one menu for each season...start with one meal that will be a JOY to make!

The next page has the recipes, so I am not spending all my time flippin' through different binders trying to track down what I need to make dinner.

Have you ever thought about taking breakfast the evening before? This is AWESOME. You can deliver it in the evening after your evening has "settled" down and it might be a very welcome change for one VERY happy recipient. You may want to try it!

While we have been talking about "meals to go", I wanted to make sure that I mentioned this: there are certainly seasons in life  where it is easier to help others and definitely seasons where it is not possible.  Showing hospitality is nurturing. It is showing you care. Simple as that.  It can look very different and can vary from person to person.

A few of my favorite things I have received as a "bedridden Momma" are: {1}a little bag with a card, a peppermint plant and a box of tea, {2}a bottle of sparkling water and a fresh lemon, {3}a bag of epsom salts etc. Even a sleeve of Saltine crackers and Sierra Mist is something you could keep on hand to deliver when the need arises!

Simple meals to go:

taco salad

pulled bbq beef or chicken

roasted chicken from the deli, a salad and bread

potato salad and chicken strips


pasta salad and crusty bread

tortilla soup and cornbread

So, as we have all been given the gift of TODAY, I hope that you, too, will find JOY in showing hospitality in a very real way wheather it be a meal, a note or a cup of lemonade!

Oh Happy Day!

Shared with:  comfy in the kitchen, imparting grace, organization made fun

Monday, April 23, 2012

Auntie Laura's Wedding Pasta Salad

Happy Happy anniversary to my twinsie and to my favorite brother-in-law today!  They are celebrating 18 years together...what a blessing it has been to watch their marriage deepen and grow.

Eighteen years ago she served this most delicious pasta salad at her wedding reception.  Yes, after the rehearsal dinner, she and her hubby-to-be were in the kitchen cooking for their guests on their big day.  Some things never change.  She and her hubby still have a heart for serving friends and family with the best food ever!  CONGRATULATIONS!

Auntie Laura's Wedding Pasta Salad

2 12oz. packages Garden Spirals Pasta

1 jar of green olives

1 5oz. container of Feta cheese

1 jar or can of artichoke hearts, cut into smaller chunks

1 pint baby grape tomatoes, sliced into half

1 16 oz. bottle of Italian dressing {I LOVE Newman's Own Parmesan & Roasted Garlic!}

1/2 of 1 small red onion, finely chopped


*Cook noodles according to package directions.  Please make sure they are done.   Crunchy noodles are not okay in this salad.  :}

*Drain noodles and rinse with cold water til they are no longer steaming.

*Place noodles in a large serving bowl.

*Add olives, cheese, artichokes, tomatoes and just about half of the dressing.

*Right before serving:  Add the red onion and more dressing to your liking!

Serve with cold lemonade and crusty bread.  This is perfect for sharing with friends or neighbors because it makes a lot!


Tuesday, April 17, 2012

Scott's Firehouse Hickory Chicken Alfredo

Ladies, after taking just one bite of this pasta, you are going to be excusing yourself from the table to PRINT this!  It is THAT good!

I can say that because this isn't my recipe.  :}  It seems as though the firehouse meals are a favorite.  They are simple, filling and are perfect for those who have busy schedules.

It has become one of my favorite dishes to make for those in need of a meal.  Just add a loaf of crusty bread, a bag of salad and some sparkling apple cider!

Hickory Chicken Alfredo

1 lb. Farfalle {bowtie} pasta

4 boneless, skinless chicken breasts

1 bottle of Trader Joe's Bold Kansas BBQ Sauce

1 Tbsp. of Wright's Hickory Liquid Smoke

1/2 cup unsalted butter

3 cloves of garlic, minced

1 cup heavy whipping cream

1 tsp. pepper

1/2 cup shredded Parmesan cheese

1 lb. bacon, cooked and chopped

1 carton of sliced mushrooms, sauteed {optional}

 2 Tbsp. capers {optional}


*Place chicken in crockpot along with the bottle of BBQ sauce and liquid smoke.  Cook on high for about 6 hours.

*Once chicken is cooked, take it out and pull it apart with two forks.  Let it cool a bit.

*Start boiling the water for the pasta.

*In a saucepan, melt the butter and add the garlic, whipping cream, pepper, and Parmesan cheese.  Whisk together on low heat for about 3 minutes.

*Add the bacon and the mushrooms.

*Cook pasta according to directions.  Drain.

*Place pasta in a large serving dish.  Add chicken, cream sauce with goodies and top with capers and a sprinkling of extra cheese if desired.


Happy Tuesday!

Shared with:  at the picket fence, comfy in the kitchen

Monday, April 16, 2012

Celebrating...The Good, the Bad, and the Ugly

Throughout our lives it is easy to become "Holiday Celebrators", "Milestone Party Throwers" and "Achievement Recognizers"....but what about all of the moments in between the Red Letter Days?

What about those who have nobody to celebrate the Holidays with?

What about those who never make it to a milestone worthy of anything significant in their mind?

What about those who feel like they have achieved nothing in their life?

Oh how I have been reminded of the brevity of life lately...

What about the child who strives to meet a mark and can't seem to reach the matter how hard he/she tries?

What about the hubby who wakes up early in the morning or goes in late at night to work and provide for his family while his wife is fast asleep dreaming of a bigger home, a newer car, and that hammock hanging in the backyard with twinkle lights and candles hanging from the trees...knowing it is all he can do to provide the bare essentials at that?

What about the friend who may not make it to blow out the birthday candles on her cake this year...yet alone see and hear her children giggle and beg to open the gifts they have wrapped for her to open?

What about the new Momma who has just enough energy to take care of babycakes and nothing left to give?

We are Not guaranteed TOMORROW.  We simply aren't.  We have NOW.  It is all of the itty bitty seconds that are dear.  They are overlooked in the grand scheme of time.  They are the hidden treasures of what some may consider the mundane.  The same ol' same ol'.  The this.that.and the other.  The EVERYDAY.

Yes, today may be bleak, but take the time to go outside and take a deep fresh breath of air and thank God for life.  And PRAY for those whose life may be hanging in the balance.  Today is your day to celebrate the muted pastel days.  I know they may not be sparkling in glitter, be black and bold or the yearned-for RED, but it is in the little things that become near and dear...that we can grow to appreciate what others may consider to be important days to look forward to.

Yes, your child may be failing a class and may be disappointing you in more areas than you care to think about right now, but Celebrate him/her.  Don't wait to celebrate the "A".  It may never happen!  They need to know that they are loved because of who they are...not because of what they are capable of accomplishing.

It may not be your anniversary, but a celebration dinner may be just what the DR. ordered.  Instead of spending your extra time on extra things {we all know what I am talking about!} set some time aside and make your hubby's homecoming special.  I am not talking a lobster tail candlelight dinner here...although I am sure he wouldn't mind...but anything that let's him know that he is special and appreciated TODAY.  It may not be a small thing to have the kiddies fed early and ready for bed...but it could be worth it to be snuggled up on the couch eating a grilled PB&J on paper plates with a tall glass of ice cold milk and two straws!  I am sure we could come up with 100 reasons why we can't, but I am also sure we could come up with 101 reasons why we should.  After all...we married them!  Note:  This is not the time to bring up parenting issues from the day or the dreamy hammock you would love by your next Bunco night, or the low water pressure in the house that is driving you batty!  This is your chance to assure him of your love and commitment and thank him for everything he does to provide for you.

It may be in order to celebrate a friend "just because".  And if you can't get out, a phone call or a little love note is just perfect!

A new Momma might just need YOU to hold her little one long enough to take a shower or take a nap.  A bit of help can stretch a long way when you are getting used to caring for a baby.  Even dropping by a cup of tea and muffin will brighten her day!

Let's not just wait for the good to celebrate!  Sometimes the BAD and the UGLY need our attention as well.

It is not that we are compromising in what should be celebrated.  I think sometimes we set our expectations so high that it is easy to miss the most fragile moments in life by overlooking the things that need our attention most.

We can easily wait for:  the next holiday, the next birthday, the next game, the new house, the new car, the job promotion, the acceptance letter, the wedding, when the kiddies move out...but what sometimes needs our attention and time are the here and now...the things that can be celebrated TODAY!

Before you know it, what may have been considered not worth your time and effort may just be the most cherished and prized memory celebrated in your lifetime.  Don't look too far and don't wait too long.

"Wisdom is in the sight of him who has understanding, but the eyes of the fool are at the ends of the earth."  Proverbs 17:24

Shared with:  Titus2sday, at the picket fence

Wednesday, April 11, 2012

A Great Big "OOPS" Berry Cheesecake Trifle

Well, in trying to copy a post from last year, I erased it...but like all good kitchen disasters, it deserves to be written AGAIN!

I had a mess of lemon cupcakes that stuck to my Demarle muffin trays.  Yep, that is pretty hard to do, but I managed to do it.  Since I had made a double batch {of course!} I could not bring myself to throw it all away.  I saved what I could and bagged up the mess to deal with on another time and another day, when I stopped feeling sorry for myself!

I had leftover key lime whipper filling and berries in the freezer, so I decided to make a trifle!  It was so good!!

I would not suggest making a big ol' mess, but a plain pound cake, lemon cake or white cake would be just perfect.

Sprinkle a bit of sugar over fresh or thawed frozen berries and add a bit of lemon zest.

Layer the cake on the bottom.

Pour a bit of key lime whipper filling on top and add a few berries.


I saved out a bit since I was making it to give away.  I probably skimped a bit on the key lime whipper filling because it was simply addicting!

I boxed it up in a leftover birthday gift box...and it was the easiest dessert EVER!  Not sure I would go through the trouble of digging out stuck cupcakes to make it...but then again, maybe I would!

Key Lime Whipper Filling:

1 14-oz. can of sweetened condensed milk

1 6-oz. can frozen limeade concentrate {NOT thawed}

1 cup of heavy whipping cream


*Whisk the condensed milk, limeade and heavy whipping cream in a large mixing bowl with a whisk attachment.

*Beat until fluffy and a bit stiff.

*Chill for at least 6 hours or overnight.

Happy Wednesday, ladies!

Shared with:  comfy in the kitchen, pink saturday

Tuesday, April 10, 2012

Edam Cheese and Mushroom Quiche

It has been awhile since we have had a food history lesson, so here you go.  Do you ever get tired of the same ol' recipes?  Or do you love your tried and true recipes, but want to add just a bit of ZIP to the food you already feel comfy in preparing?

The easiest of quiche recipes are simple to change with the addition of a different spice or cheese.  Quite a few times, I may have a certain ingredient left over from a sale item that was purchased and instead of buying what the recipe calls for, I will use up what is on hand only to discover a new favorite way of preparing an old recipe.

For Easter, my Momma gifted me with an Edam cheese ball.  It was one of my favorite cheeses growing up and I thought it would be the perfect thing to share with YOU!

From Wikipedia, the free encyclopedia

Edammer cheese
Edam (Dutch: Edammer, [ˈeɪ̯.ˌdɑ.mər]) is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland,[1] where the cheese is coated for export sale and for the tourist high season. After aging for at least 17 weeks the cheese sphere is coated with black wax, rather than the usual red or yellow. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.[2]

Most "young" Edam cheese sold in stores has a very mild flavor, is slightly salty or nutty, and has almost no smell when compared to other cheeses.[3] As the cheese ages, its flavor sharpens, and it becomes firmer.[2] It has a significantly lower fat content than many other traditional cheeses; as little as 28 percent of the cheese is made up of fat. Modern Edam is softer than other cheeses, such as Cheddar, due to its low fat content.


Mild Edam goes well with fruit such as peaches, melons, apricots, and cherries. Aged Edam is often eaten with traditional "cheese fruits" like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread, and may be eaten with crackers following the main course of a meal as a dessert of "cheese and biscuits". Pinot gris dry Riesling, semidry Riesling, Champagne, Chardonnay and Shiraz/Syrah are some recommended wines to accompany this cheese.

Don't you just LOVE Wikipedia?

As we look forward to Laurissa's wedding, I have been trying to add some essentials to to her hope chest.  As I pulled out my quiche pan, it reminded me of one more thing to add to the growing collection.

I received my quiche pans when I was still in highschool and I still have them!  It was a nesting set of three beautiful WHITE porcelain pans from IKEA!

Not only is quiche simple to make, but it is perfect for entertaining.  It can be served for a brunch with fresh fruit and muffins or for dinner with crusty bread and a nice green salad.  Mini quiches are also a quick go-to for appetizers!  I think every new bride needs a quiche pan!

Edam Cheese and Mushroom Quiche
Lisa Pearson


Pastry for single crust {homemade or store-bought...I LOVE Trader Joe's Pie Crust!}

4 eggs, beaten

1 1/2 cups half and half

1/4 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced...unless you have a garlic press :}

1 teaspoon fresh thyme...about 5 sprigs of thyme.  I put mine into the freezer for a few minutes and the little leaves come right off!

1 tablespoon flour

1 pkg. of mushrooms, sauteed and drained

1 1/2 cups shredded Edam cheese


*Preheat oven to 350*.

*Roll out pie dough and press into quiche pan.  Be sure to press it in against the sides.

*Whisk the eggs, half and half, salt, pepper and garlic, thyme and flour together.

*Add the mushrooms and cheese.

*Pour egg filling into pan.

*Bake @ 350* for 40-45 minutes or until middle is set and it is golden brown.

This recipe is easy to add to or change up however you like.  I had a few extra sundried tomatoes that I added to the mix at the last minute for a bit more color.  Your fridge and pantry are really the limit!


This.That...and the other:

One thing we used to do quite a bit was to have theme nights in our HOME.  Since we were going to enjoy a French dinner...we decided to watch Sarah's Key.  It is a story based on the notorious Vel' d'Hiv Roundup in Paris in 1942.

The movie was suggested to me by my bloggy friend Paula from Colorado!  We call her movie recommendations Paula's Picks...because she picks out THE BEST movies!  Thank you, Paula!

Happy Tuesday!

Sunday, April 8, 2012

My Redeemer Lives!

During our Good Friday service, we were reminded that no matter what our situation may be it is God who saw us in our need and He acted on that need. 
 He sent His Son.
He died for you.
He cares for YOU.
AND you can know without a shadow of doubt that He LIVES!
{notes from Pastor Scott Gilchrist}

Yesterday afternoon, I had the cd in my car set to play this song on our way to church this morning.  There is no greater JOY than knowing that we all have access to eternal life with our REDEEMER.

Shortly before the sermon started, this song was sung.  What a beautiful way to celebrate Easter!  I hope you are blessed by this song as much as we have been blessed by it.

"As for me, I know that my redeemer lives..."  Job 19:25

Happy Easter...

Thursday, April 5, 2012

Homemade Ravioli

The first time I remember making homemade pasta when was our Aunt Annie came to visit us in Germany.  She was Yugoslavian and she made everything...including her own noodles for soup.  It was such a fun day of making the dough, rolling it out and letting them dry on cloth covered tables.  A huge ordeal for soup, but once we sat down to dinner and had our first bite of deliciousness...I knew it was worth every step.

Nothing beats a family dinner...and spending time together in the kitchen preparing for a meal is one thing I don't think I will ever tire of.

This last weekend we had time to make homemade ravioli which we all LOVE.  Best of all, my hubby was able to roll out the dough nice and thin.  {Another reason to adore him!}

The last time we made ravioli, they were a bit too dry and the recipe did not include salt, so, this time we used a different recipe that actually had oil in it and we added SALT.  It was perfect!

Usually, if I am making the majority of the meal from scratch, I skimp in other places.  This time the sauce went into the crockpot and simmered away until dinner at 6.

Crockpot Spaghetti Sauce

1 large  Prego Spaghetti Sauce

1 lb. of hamburger...fry in a bit of olive oil and add salt and pepper, thyme and oregano to taste

2 cloves of garlic

1 bay leaf

1 carton of fresh mushrooms

Place all ingredients in crockpot on high for about 6 hrs.  You may want to turn it to low for the last couple of hours once the meat is tender enough for you.

This recipe is doubled.

Homemade Ravioli
adapted from Diana Gray

Cheese Filling:

16 oz. ricotta cheese

8 oz. cream cheese, room temp

1 cup shredded Swiss cheese

1 cup shredded 3 Cheese Italian

1 tsp. salt

1 clove of garlic, minced

Prepare cheese filling by combining all of the ingredients together in a bowl and set aside.

Pasta Dough:

3 cups flour

4 eggs

4 Tbsp. olive oil

1/2 tsp. sea salt

*Place all of your ingredients into a Kitchen Aid that has the dough hook attached.

*Let the ingredients come together in a ball.  I added 2 Tbsp. of water for the right consistency.

*Allow the bread to knead for a few minutes.

*Cover dough with Saran wrap and let it sit for about 20 minutes.

*Divide dough into four parts.  Be sure to cover dough the dough you are not using with Saran wrap.

*Roll each ball into about a 12"x16" rectangle. If you are not using a Roulpat, you will want a bit of flour on the rolling surface so that the dough doesn't stick. You want this dough rolled out pretty thin.  Some people use a pasta attachment, but we do not need one more gadget.  :}  SO, my hubby used his muscles to get it nice and thin.

OKAY, this feels like the longest post ever!

*Once you have one rolled out, go ahead and get the second one rolled out.  That way you will have a top and a bottom.

I used a small scoop for the filling.  Just place a scoop about every inch...until you run out of space.

*Then, cover the mounds of cheese filling with the top.

*Use your fingers to press the dough around each mound.

*Since I had a dough pastry roller...that I use when I make crackers, we used that to cut and seal the edges.

I lined them on the SILPAT and went ahead and froze the ones we would not be using for dinner.  Once they were frozen {about 20 minutes}, I put them into baggies for another night.

Cooking Directions:

Bring a large pot of salted water to a boil.  Add ravioli and allow to cook until it floats to the top and is tender.

WHEW!  Now, that I have explained this, it feels like it is entirely too difficult.  It really isn't, but I would not blame you if you  decide to run to the store and buy ravioli  or go to the Olive Garden for their Lobster Ravioli...even a can of Chef Boyardee sounds great about now.   I must say, once we sat down and had our first was worth every step and the fun memories of spending the afternoon listening to our favorite music, enjoying a dance or two and having the afternoon to look forward to a family dinner!

Shared with:  comfy in the kitchen