We celebrated my birthday this weekend. It was so fun! We had dinner at Litza's in Salt Lake(one of my favorite places), picked up some cake from Backer's(also a favorite of mine) and then we went to stay at LaQuinta in Layton. It was the first time we stayed in a hotel where it was just the four of us. They had an indoor pool, so we took the kids. They had a blast! I got to open my presents while we were there. He picked them all out without any help from me, and he did a great job! Thanks babe! Here are some pictures from our fun weekend! Thanks to Aaron for having the idea to do this!
Monday, March 23, 2009
Friday, March 13, 2009
I am so excited!
Tuesday, March 10, 2009
A delicious salad recipe
I am going to a recipe group tonight and the theme is salads. I was typing up the recipe that I am bringing and just thought I would post it. It is one of my favorite salads.
Spinach Salad
For Salad:
1 bag washed spinach
1 head red leaf lettuce
1 carton small curd cottage cheese
1 oz slivered almonds
3 cups grated swiss cheese
8 slices cooked and crumbled bacon
For Marinade:
1 chopped Bermuda onion
¾ pound sliced mushrooms
1 cup oil
½ cup red wine vinegar
½ teaspoon dry mustard
½ teaspoon salt
½ cup sugar
1 tablespoon poppy seeds
Combine marinade ingredients and refrigerate overnight or for 3 or 4 hours.
Combine salad ingredients in a large bowl. Just before serving, pour marinade over salad and toss.
Just a couple of tips. This makes a lot of salad. You might want to just pour half the marinade over half the salad. Once the marinade is on, you can’t save the salad for too long. Also, I usually only use half an onion if the onion is on the large side, and I never use the full amount of mushrooms that the recipe calls for.
Enjoy!
Spinach Salad
For Salad:
1 bag washed spinach
1 head red leaf lettuce
1 carton small curd cottage cheese
1 oz slivered almonds
3 cups grated swiss cheese
8 slices cooked and crumbled bacon
For Marinade:
1 chopped Bermuda onion
¾ pound sliced mushrooms
1 cup oil
½ cup red wine vinegar
½ teaspoon dry mustard
½ teaspoon salt
½ cup sugar
1 tablespoon poppy seeds
Combine marinade ingredients and refrigerate overnight or for 3 or 4 hours.
Combine salad ingredients in a large bowl. Just before serving, pour marinade over salad and toss.
Just a couple of tips. This makes a lot of salad. You might want to just pour half the marinade over half the salad. Once the marinade is on, you can’t save the salad for too long. Also, I usually only use half an onion if the onion is on the large side, and I never use the full amount of mushrooms that the recipe calls for.
Enjoy!
Friday, March 6, 2009
TAG!
Tamee tagged me.
These are the rules.
Go to My Pictures
Choose the sixth file.
Choose the sixth picture.
Blog about it.
Tag six people.
Here is my picture. I had to pick a different folder because the sixth picture in my sixth folder was a graphic c-section pic. I decided to spare you all.

This is a picture from one of our weekly activities last summer. We went to a park in Layton and fed the ducks. Dallin had a lot of fun that day. We will have to do it again this year. If it will ever stay warm for more than five minutes.
I tag. . . Aimee, Maren, Stephanee, and anyone else that wants to.
These are the rules.
Go to My Pictures
Choose the sixth file.
Choose the sixth picture.
Blog about it.
Tag six people.
Here is my picture. I had to pick a different folder because the sixth picture in my sixth folder was a graphic c-section pic. I decided to spare you all.
This is a picture from one of our weekly activities last summer. We went to a park in Layton and fed the ducks. Dallin had a lot of fun that day. We will have to do it again this year. If it will ever stay warm for more than five minutes.
I tag. . . Aimee, Maren, Stephanee, and anyone else that wants to.
Wednesday, March 4, 2009
We got to play outside!
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