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My oldest son, Nate, went to Florida for 10 days to visit family we have down there. He had an amazing time but we missed him a lot! The best day this week was definitely the day that my Aunt Anita brought Nate home to us!
She did an amazing job of keeping track of what they did while they were down there so that he would be able to share all of his adventures with him. They wrote in his summer journal every night, they took a lot of pictures and even had video that they put on a DVD for him! He's watched it at least 5 times since he got home.
Here are some of my favorite pics from his vacation:
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| This one he's arm wrestling Bobby Hopkins - 11 time world champ. Nate won! :) |
I'm also SO happy he is back home with us safe and sound. I wasn't worried because I knew that he would be taken care of (probably better than he is here because it is JUST him!) but I was slightly worried that he wouldn't open up or say something if something was bother him. However, it seems like it all went really well!
He's fallen right back into his role/routine around here. We are glad to have him back and feel more complete with him with us. He will remember this trip for a REALLY long time!
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It's the simple things in life right? And yesterday as the storms rolled through I took great pleasure in cuddling up with my family. I cooked a nice big pan of stuffed peppers from the garden. I had been looking forward to them all week and they did not disappoint! It's my idea of comfort food.
Stuffed Peppers serves: 4-6
10 - 12 banana peppers
1lb. mild or sweet sausage
1 egg
1/2 cup Parmesan cheese
2 cloves garlic, minced
1/2 cup seasoned bread crumbs
1 small eggplant, diced (the eggplant is optional--I pulled it from the garden and it was too small to do anything else with)
Mozzarella cheese
1 jar of spaghetti sauce (about 2 cups)
Preheat oven to 375 degrees. Spread half jar of spaghetti sauce in the bottom of a 9x13 pan.
Cut tops off of peppers and cut a slit down the center of each pepper. Remove seeds and ribs.
Mix sausage, egg, parm, garlic, bread crumbs, and eggplant together in a mixing bowl.
Spoon stuffing into each pepper and place into pan. Cover with remaining sauce. Bake uncovered in the oven for 30-35 minutes. Sprinkle mozzarella cheese and bake for an additional 15 minutes. Enjoy!
After dinner it was more cuddling on the couch. We listened to the wind howl and the rain came down. We unplugged the TV and Laptop just in case and I took this video with my phone:
My favorite part is right at the end of the video. If you don't smile right around 1:08...well then, my friend, stop being such a grump!
Have a good weekend everyone!
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Janene, Did he go pineapple picking? Are those real? It looks like he had loads of fun. What wonderful memories!
ReplyDeleteChristine, those peppers look so yummy, and I love the simple recipe.
Those pineapples are actually from my Aunt and Uncle's back yard!!! :) He loved them!
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