Yesterday, I went to a fun children's consignment sale called; Wiggles & Giggles. This is an annual Children's Seasonal Consignment Sale in the San Gabriel Valley.
Boy did they have EVERYTHING Baby!!! At great prices too!
Gigi made a reading corner For Robbie in the guestroom at her house! Daddy is now deployed and while he is away from us, Robbie and I are living at my parent's home. Gigi has a beautiful, pink Victorian guestroom which she has so generously given to Robbie and me. She changed it all around by taking down her lace curtains, her beautiful crystal collection, and her own paintings, the hundred year old quilts etc... She put away 1/2 of the room in storage for us. Robbie is her little king!
Robbie loves visiting our local Library. we choose one book to read throughout the week. I am currently working on teaching Robbie a fall curriculum. This month is all about leaves, the letter's F-A-L for FALL along with the colors Red, Orange and Yellow.
Today, Robbie and I went to the library and picked out this book on Fall!
This book has great illustrations and a simple text. The book is all about a young boy and everything he sees, smells, touches and hears in the fall. The book also talks about what the animals do in the fall and how nature changes throughout the fall months.
Of course, one book is never enough . . . .
So, I read a few more !
And then we had time for kisses and snuggles!! :)
I am so excited because I have just taken on a volunteer postion for The Mother's Club in our city; as The Party Committee Chair and Event Planner!
I am over the moon about this and can't wait to get started on our first party of the year, The Harvest Party! :)
Oh, and look how BIG our pumpkin vine is getting!!!!!!!!!!!
~ ~No pumpkins just yet, I expect we will see one in the next few weeks! ~ ~
~ ~ ~
Look who made an appearance in our garden this week . . .
Our first Zucchini!!! Can't wait to get to baking some Zucchini Bread!!
2 tablespoons unsalted butter
1 1/2 cups cooked corn, fresh or thawed frozen
1 bunch scallions (white and green parts), sliced
1 (6-ounce) chunk Black Forest ham, diced (about 11⁄4 cups)
1 clove garlic, chopped
1/2 teaspoon chili powder
3 large eggs
2 cups half-and-half
4 ounces pepper jack cheese, diced
1/4 cup chopped fresh basil leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 cup packaged cornbread stuffing cubes
Preheat the oven to 350 degrees F.
Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.