Now that he has a job, and is home from his active duty summer position with the National Guard, he is going crazy with getting things for his truck. Next thing he may want to get is an atv. As I have noticed that he was browsing for kawasaki atv parts. Um,hello, you don’t have anywhere to ride it, let along store it! He needs to start saving his money, not spending it on every little thing he thinks he needs! Silly boy!
I am still hoping that one day I will be able to use a tax preparation in charlotte nc! Moving is still on the top of my to do list! I want to move south so I don’t have to deal with Michigan winters any longer! I hear that this year we are in for another awful winter! I am glad that I am not working outside the home again, as I hate driving in crappy weather! The hubby will once again be able to drive my 4×4 if the weather gets too ugly. Better for him to be safe than just have the 4×4 sitting in the driveway!
In the mean time I will keep dreaming and looking for places to move to! As well for jobs for the hubby!!
My all time favorite go to recipe!!
Ham ‘N Eggs Brunch Braid
4 ounces cream cheese
1/2 cup milk
8 eggs, divided
1/4 teaspoon salt
Dash ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons sliced green onions with tops
1 teaspoon butter or margarine
2 packages (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced deli ham
1/2 cup (2 ounces) shredded cheddar cheese
1. Preheat oven to 375°. Place cream cheese and milk in bowl. Microwave on HIGH 1 minute; whisk until smooth. Separate 1 egg and reserve egg white for later use. Whisk egg yolk, remaining seven eggs, salt and black pepper into cream cheese mixture until well blended. Add bell pepper and onions to egg mixture; mix well.
2. Melt butter in large sauté pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.
3. Unroll crescent dough; do not separate. Arrange dough on stone pan with longest sides of rectangles across width of baking stone. Roll dough to seal seams. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Arrange ham evenly over center of dough. Scoop egg mixture over ham. Grate Cheddar cheese over egg mixture.
4. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges up at ends of braid. Lightly beat reserved egg white; brush over dough. Bake 25-28 minutes or until deep golden brown.
While I haven’t watched this every season, I am enjoying it this year. I would love to take some dance classes with my hubby (would have loved to do this before the wedding next weekend so we could show off our skills). But we never got around to it. I have been looking up salsa classes santa monica, and would love to find one here in Grand Rapids. This may be a winter activity I schedule for the two of us! It will get us out, and in the hopes of getting us into some sort of shape! One can only hope!!