Fun Lately

A couple weeks ago, we had a play date with some of our girls in my MOPS group. Meredith hosted us at her house. The kiddos had lots of fun playing, then we decorated cookies and ate pizza. Caroline didn't do much decorating, but she sure did enjoy eating the sugar cookie. 

Adeline and Caroline shared a seat

Going in for a bite

Since moving back, we have had the joys of finding all new doctors and that type of thing. We ended up going to the same dentist I went to in college. When I had my first appointment back in October, they told me if I "checked-in" on Facebook that I would be entered in a drawing. Well, I won the drawing, and I won a new Kindle Paperwhite. I haven't really had too much time to play with it yet; I was just excited to win something. =) Here I am when I went to pick it up last week. 

16 Month Doctors Appointment

Yesterday, Caroline had her first doctor's appointment with her new pediatrician. She liked her doctor except when she needing to look in her ears, nose, and mouth. =) I was really excited about this appointment because her new doctor is actually a doctor that ordered medicine from me at my job in Tulsa. It was so nice to finally meet her and put a name with a face. We had a great appointment. Her weight and height are normal and her head is on the large side. Hah. She had two shots yesterday, and she did great! Barely cried. We have to go back in a couple months for a couple more shots so that she will be on there shot schedule now. Here are her 16 month stats and a picture from our visit...

Length: 31.06in (49%)

Weight: 23lbs12oz (54%)

Head: 18.78in (87%)

Arugula-Pear-Blue Cheese Salad

My mom made this salad today for her sunday school party, and we ate it for lunch too. It was delicious, so I wanted to share the recipe. 

Arugula, Pear, and Blue Cheese Salad

Ingredients:

1/4 cup plus 2 tablespoons pear preserves {we used pear almond preserve}

1/2 cup Champagne vinegar

1 shallot, sliced

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

8 cups loosely packed arugula

2 Bartlett pears, cut into 6 wedges each

4 oz. blue cheese, crumbled

1/4 cup chopped toasted walnuts. 

Directions:

Process 1/4 cup preserves and next 5 ingredients in a food processor for 30 seconds to 1 minute or until smooth. With processor running, pour oil through food chute in a slow, steady stream, processing until smooth. Transfer to a 2-cup measuring cup or small bowl and stir in remaining 2 tablespoons pear preserves.

Place arugula in a large serving bowl. Top with pears, blue cheese, and walnuts. Drizzle with vinaigrette.

**Both the Champagne vinegar and pear preserves were purchased at The Fresh Market. 

Advent Calendar

Oma bought Caroline an advent calendar this year. I was very glad she showed up with it because all of the things I had bought to start Christmas traditions this year is all packed away in storage. Caroline seemed to like the Caroline, and she really liked the chocolate inside! Max joined in on the fun hoping he would get a treat too! =)

Aunt Kathy's Birthday Party

Yesterday, my crazy aunt turned 56 and had a party to celebrate. My uncle had surprised her with a Cadillac Escalade Limo that drove us around. We started off the evening with a painting party at Cross My Art. It was so much fun, and even more fun that you don't have to be artsy to be successful at it. =) After painting, the limo to us back to their house for a fantastic dinner prepared by my uncle and his friend. The dinner was wonderful and even better that he and my cousin served us! Here are some pictures from our evening... 

Mom concentrating hard

Elizabeth and Jessica

Aunt Kathy

Myself, Aunt Kathy, and my mom

Aunt Kathy's finished product- she and my cousins each painted a sign for each of her grandkids

Angela - the talented artist and owner of Cross My Art

One of the walls in the studio - Angela is so talented!!!

All of us and our finished products

Mom's finished product

My finished product - Love it! 

Aunt Kathy styling in the limo

Her "homemade outfit" - she had pinned these on her shirt HAHA

Her blingin' jewelry

Before the wonderful meal of Beef Tenderloin, Bacon Wrapped Asparagus, and Flemings Potatoes 

Rebekah was also at dinner - Love her so much! 

I know I've mentioned how wonderful the dinner was, and the potatoes were a huge hit so I wanted to share the recipe. The recipe for for the Au Gratin Potatoes that are served at Flemings Steak House in Tulsa. They were mouth watering, and the recipe isn't a secret! They were delish!

Flemings Potatoes:
Ingredients:
3 tablespoons jalapenos
4 oz. leeks
1.5 teaspoon Kosher salt
1 teaspoon black pepper
1.5 oz. butter, lightly salted
2 cups heavy cream
1.5 cups half and half
4 oz. cheddar cheese, grated
4 oz. jack cheese, grated
3 lbs. Idaho russet potatoes
Instructions:

Remove seeds from jalapeños and dice finely. Cut ends off leeks. Dice the bottom 3 inches of leeks into 1/2-inch pieces.

Place butter in large sauce pot set on medium high heat. Add jalapeños, leeks, salt and pepper, sauté for 4-5 minutes. Add cream and half & half and bring to a simmer. When cream is hot, pull off stove, add both cheeses and blend in thoroughly.

Peel potatoes and slice thinly. Spray sides and bottom of a 9” x 13” baking dish with pan coating. Evenly distribute the potatoes and sauce in the pan.

Cover with aluminum foil and bake at 350° F for 1 hour. Remove foil and bake another 15 minutes till top is a dark, golden brown.