Saturday, November 24, 2012

Weekend's Nearly Over

I'm already missing our little curly headed baby. They headed home this afternoon. It was fun to have everyone here for a short while. Much of the time they were here, Mommy, Daddy and Big Sister were busy--out and about visiting and shopping. And Baby Sister got to stay home with us. Worked out well for everyone.

It was fun for a couple of days to hear her looking for her "sweep" (broom) and asking Jessica for some "stick" (tape) and wanting more "crumbs" (cookie), which she doesn't get to eat at home. Yes, Mommy--she was at Mimi's house, so she did get to taste! All total, her "crumbs" wouldn't have made one good bite but they still got an "yummm..." And first thing each morning she wanted to go out with Daddy-O and see the tractors. The blue one and the orange one. Nothing like practicing learning her colors with farm equipment. We will miss all of that in the morning.

On the cheery side, Jessica made us this wonderful appetizer tonight before the big game started. Glad we get to keep her a little longer. She had made this for me a few weeks ago, but it's worth a repeat here. I've requested it again for Christmas Eve.


20 large frozen waffle-cut sweet potato fries
2 tablespoons red pepper jelly
1 tablespoon fresh lime juice
1 cup quartered seedless red grapes
1/4 cup finely diced yellow bell pepper
2 tablespoons finely diced green onions
1 tablespoon chopped fresh cilantro (optional)
1 (4-oz.) package crumbled goat cheese

1. Preheat oven to 425°. Bake potatoes in a single layer on a lightly greased baking sheet 12 minutes; turn potatoes, and bake 5 to 7 more minutes or until crisp and lightly browned. Remove from pan; cool on a wire rack 10 minutes.

2. Meanwhile, whisk together pepper jelly and lime juice in a small bowl; stir in grapes and next 3 ingredients.
3. Arrange potatoes on a serving platter; sprinkle with goat cheese. Top with grape mixture, using a slotted spoon. Serve immediately.

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