I’ve been slacking a bit in the blog post arena because I’ve had a million other things going on.
First off, the big news. The hubby and I are moving back to Texas. He got a job offer that we couldn’t pass up so we’ll be ringing in the new year in Houston.
Secondly, we bought ourselves a new camera, a Nikon D5100 and we’ve been having a blast with it! It finally got to the point that the point and shoot camera I had just couldn’t do what I needed/wanted it to do, so we upgraded. I figured I would post some of the pictures I’ve been taking here. A little mini re-cap of where I’ve been over the past few months.
Chipmunk playing peek-a-boo with me.
So yes, I have posted this before, but it was a post with a bunch of other recipes and what not in there so I feel like it kind of got lost and deserves its own post. I made this again for dinner last night and mmm… it is just so dang good!
For as long as I can remember my favorite soup has been broccoli cheese. And lucky for me, broccoli is one of those veggies my hubby will actually eat!
This was (originally) another recipe that I found on Pinterest, here. Well, I didn’t like the “1 1/2 cubes of butter” explanation (I mean, really, what the heck is a “cube” of butter?!). But, observant little me noticed the small print which said that she had found the picture for the recipe on allrecipes.com (one of my all-time favorite recipe websites). I went to allrecipes and found a very similar recipe that actually had a measurement for the butter (6 tablespoons), but slightly different directions, so I combined the two: