We’ve been on vacation for three weeks. Three weeks! We’ve had fun but we’re glad to be home living in our piles of laundry. And did I mention that my dishwasher is broken? It’s amazing how I take modern technology for granted but I really cannot wait to get that thing fixed.
Our first stop was in Colorado to hit the slopes. I’ve always thought I was pretty coordinated until I married my husband who is freakishly good at everything from Words with Friends to wakeboarding. Snowboarding is the one thing we can do together that I can actually hang with him on. Of course he’s really good at that too…but now with a family and job, he’s not pulling any Shaun White type jumps. Here’s an ice castle we took the family to…
I’m still nursing so I boarded half a day at Copper Mountain while my MIL and SIL Kristy (Sweet Treats and More), watched my baby for me. Does anyone else get anxiety every single time they get off the lift? I’m so scared I’m going to fall and be THAT person that they have to stop the entire lift for.
We had good intentions to eat healthy. We did p90x in the morning…and then it was a downward spiral from there ending with Taffy truffles at night while playing cards. Dang you Kristy for making those!
This broccoli blue cheese bake isn’t exactly healthy but is a great side dish for those broccoli lovers like me. The broccoli is combined with a creamy sauce and topped with buttery Ritz crackers. I asked my husband to guess what kind of cheese was in this and he couldn’t put his finger on it. So the blue cheese flavor isn’t terribly strong; it just adds flavor and richness. This would be a great side dish for Easter.