But what if I eat the whole thing?

Happy day after Thanksgiving to you and you and you! 

We have some BIG adoption news coming soon, but for today I wanted to give you a little something yummy to make and enjoy with your family. 

It's perfect for tree decorating, board game playing, and watching Elf, my all-time favorite Christmas movie. 

Friends, today I give you the infamous HEATH BAR DIP. 

I first had this about nine months ago when my dear friend Laura made it for a Noonday party. 

It's safe to say I've been dreaming about it ever since. 

Here's what you do: 

-mix one 8 oz. cream cheese (I used fat free, but you can use whatever you so choose) with 3/4 cup brown sugar. I used my mixer, and it took about thirty seconds to be mixed to perfection. 

-stir in some Heath bar bits. You can buy them in a bag, already chopped up. They should be in the same area as the chocolate baking chips in your grocery store. 

-add in a few Snickers bars, chopped up into bite-sized pieces. Or, you can do what I did and buy the Snickers bites, which I found in the checkout line next to the other sugary sweets. 

-serve it cold with graham cracker squares, animal crackers, or whatever else makes your mouth water. 

You can thank me later for the yummy goodness. 

We're off to decorate our tree today, 

as we are firm believers in the NO TREE UNTIL AFTER THANKSGIVING rule. 

Here's hoping you are happy and full and surrounded by those you love today. 

Banana Bread for Cheaters {a recipe}

I know, I know--- yesterday a do-it-yourself project, and today a recipe. 

What has the world come to?
Blame it on fall. 

Every fall, I craft and bake like no other time of the year. 

And today, I give you Banana Bread: For Cheaters.

This is what I like to call ‘I want something special and yummy and homemade, but I don’t have time to be in the kitchen all. day. long’. It also happens to be nothing short of delicious.

All you need is four things:

-two to three mashed up bananas (the browner the better)

-one box of yellow cake mix

-two eggs

-one cup of chocolate chips

Simply mix the bananas, dry cake mix, and eggs until they are well blended. Stir in the chocolate chips and bake in a well-greased bread pan at 350 for forty-five minutes. It’s all the goodness of cake with the added bonus of bananas.

Also, have you checked out SEVENLY this week? They are partnering with Mercy Ships to provide last-saving surgeries for children in Congo. That could be my Emily. That could be her brother or sister. Please check out this cause and how you can help. 

I Think I'll Have Two

I have a sweet tooth. 

By that I mean, I crave chocolate....like all the time. 

Seriously, I LOVE it and can't seem to get enough some days. 

While I usually try to resist, sometimes I just have to say YES. 

And when I do, I often want brownies. 

The problem here is, the stars rarely align, and I rarely have a box of brownie mix when I finally decide to cave and give in to my cravings. 

So, today I give you the best MADE FROM SCRATCH brownie mix this side of the Mississippi. 

These brownies are seriously good, 

and I love that I always have everything on hand that I need to make them. 

Try and see for yourself. You can thank me later. 

Recipe: 

2/3 cup oil

3 rounded Tbl. cocoa

2 cups sugar (or sugar substitute-- I said they were good; I never said anything about healthy)

4 eggs

1 tsp vanilla

1 1/4 cups flour (plain)

1 tsp baking powder

1 tsp salt

Stir all and bake in a greased pyrex at 350 for about 30 minutes. 

You are so very welcome. 

Cake Batter Dip: New and Improved

So, almost a year ago I wrote this post  where I gave my cake batter dip recipe. Since then, that post has had...are you ready for this? 352, 918 views. Yes, I'm serious. Apparently people go coo-coo for cake batter dip. 

I literally make this all the time, partly because it's always a big hit and partly because it's the stinkin' easiest dessert ever in the history of ever. I actually made it for a church get-together last night, and people very scraping the bowl...literally. 

And in the past year I've learned a thing a two. So, in my infinite cake batter dip making wisdom (*cough cough*), I wanted to give you an updated version. 

You will still only need three ingredients: 

-Funfetti cake mix

-cool whip

-vanilla yogurt *much better than the original recipe, which called for plain yogurt, and I'm sorry but no matter how you spin it, plain yogurt is three shades of disgusting. This is much, much better. *

From there, the directions haven't changed much, but here they are again in case you're one of the people who hasn't seen this yet: 

Dump the whole box of mix into a bowl. Mix with one small carton of cool whip. Add vanilla yogurt to taste. I don't measure, but I'm guessing I use about 1.5-2 cups of vanilla yogurt. But to be honest, I've made this about five times, and every time I've added a little more or used a little less. And you know what? Every time people have asked me for the recipe and wiped the drool from their mouths over this one. Basically, I'm saying you can't mess it up. You got this. Be bold. I believe in you. 

We usually eat it with animal crackers, but I honestly believe you could eat it on cardboard, and it would still be delicious. Seriously though, fruit, teddy grams, you name it, it's great. I may have even eaten it like ice cream a few times. And this may have led to a conversation that sounded something like this: 

Lee: Ummmm....McCall? You do know that's supposed to be dip, right? 

Me (in a very non-sarcastic tone): Duhhhhh. That's why I'm DIPPING my spoon in it before I eat it. 

So, run and go make some. 

Enjoy it. 

Lick the bowl. 

Thank me later.

Today I'm linking up here, here, here, here,  and here. Join me? 

Bubble Pizza: A Four Ingredient Work of Art

Hello, lovelies.

Sorry I've been a bit MIA this week.

It's not that I don't love you, because I most certainly do.

However, between traveling home on Monday, a field trip on Tuesday, and now preparing for our local Charity Ball, I have been one cra-zy girl this week.

Forgive me and love me still, mkay?

Good.

And now that that's settled, I want to take a sec. to share a yummy yum dinner recipe with you.

It's super easy and loved by all...my kids especially love this one.

Readers, I'd like to introduce you to what I call BUBBLE PIZZA:

Looks delish, yes?

Here's what you'll need:

3-4 rolls of small biscuits

1-2 cups mozzarella cheese

1 lb. sausage (browned and drained)

1 jar pizza sauce

After browning your sausage, cut the biscuits into small, bite-sized pieces. I literally use my scissors for this. Cover the bottom of a small pyrex with the biscuit pieces. Next you simply layer your remaining ingredients: pizza sauce, sausage, cheese. Then you bake at 350 for about 25 minutes. And if you like your pizza withe\ olives or peppers or whatever else, you could easily add those as well.

If you make it and enjoy, let me know.

If you make it and DON'T enjoy, that will be sad for you and me both.

Here's hoping your Friday is top notch, and before you go a few random facts:

-I have read six books so far this year. It's February. This means I'm living on the nerdy side of life...and I like it.

-Hollyn just came up to me while I was typing and said, "Momma, I want to sit your lap." Oh, be still my heart.

-Today felt like spring, and I enjoyed every single minute of it.

-I love Africa so very much, and it has been on my mind nonstop lately. I literally wake up in the middle of the night and instantly pray for Africa. I hope everyone is as passionate about something as I am about making a difference there; passion is a very good feeling.

Happy almost Friday to you and you and you.

I'm linking this post here, here, here, here, and here.

Oreo Suckers, OH MY!

For Valentine's Day this year, I wanted something different for Libby to give to her friends at school.

After going back and forth between cake pops and oreo suckers, I got 'suckered' in, sotospeak.

Here's what I came up with:

First, this is what I used:

-oreos (unbroken-- pick the sturdiest looking ones you can find. This will make your life (ok, so maybe just this project) easier.)

-sucker sticks (you can get these at any craft store. I always have some stuffed in my craft closet.)

-a block of melting chocolate (I used white, but you can feel free to choose whatever you like.)

-cake icing (any flavor will do, and you will only need a tiny bit)

-sprinkles (completely optional, but way cuter)

First, use all the skill you possess and separate the oreos. I suggest doing a few more than you need now, that way when some break later in the process, you won't be as grumpy.

Once you've separated them, put a little bit of cake icing on the clean side.

You're then going to use the cake icing as glue for your sucker stick.

Then, ever so gently, reassemble your oreo.

Tip: if you press too hard on the oreo sides, one of them will break. Save yourself the frustration, and ditch (or eat) this one now. You can't save it and use it anyway; I speak from experience.

Once all of your suckers are assembled, melt your chocolate according to the package instructions. I melted half of my big block, made about dozen oreo suckers, and still had some to spare.

One it's melted, carefully dip the top half of the oreos into the chocolate. Tip: try to go as easy on the chocolate as you can here. If you put too much, it will weigh down your sucker and the oreo will slide down the stick while it's supposed to be cooling. Sneaky little buggars, those oreos.

As soon as you remove the oreos from the chocolate, add your sprinkles if you've chosen to use them.

You'll need to find somewhere to let your suckers cool and get firm. I have this nifty little stand, but you can just as easily use some Styrofoam or even lay them flat on wax paper.

Since these were for Libby's friends for Valentine's Day, I then took a page of this scrapbook paper and made cards for her to use.

Once the suckers were cool, I bagged them up, added a tag, and voila.

I'll admit this was not the easiest project I've ever done. HOWEVER, I think I've given you all of the tips I wish I'd had and will certainly use next time. Also, my frustration probably came from the fact that I was grumpy when I started and tend to be a perfectionist when making goodies for my kiddos. You know, because clearly Libby's friends are all overly concerned with whether or not the chocolate dried in just the perfect way. Inner struggles, friends; we all have 'em.

Before you go, have you entered my 31 giveaway? You have until tomorrow evening to do so...

Here's hoping that your Wednesday was wonderful and that your oreos are cooperative.

Today I'm linking here, here, here, here, and here. You?

Sausage-y Goodness For All

Blog friends, today I'd like to introduce you to the magic that is sausage muffins.

This was one of the first recipes I learned to make as a newlywed, and it's still a favorite at our house. 

It's super easy.

Seriously, if you can stir and measure, you got this.

Here's what you'll need:

-one can cream of chicken soup

-1 can of water

-3 cups Bisquick

-1 pound of sausage, browned and drained

-1-2 cups of shredded cheddar cheese, depending on how much you prefer

-1 muffin tin

-nonstick spray or butter

First, brown and drain your sausage. Then add to that the rest of your ingredients. Mix well and scoop in sprayed or buttered muffin tins. I usually fill them about 3/4 of the way full, but a little more or a little less is not a problem. Bake at 350 for twenty minutes or until brown on top. This usually makes about two dozen muffins.

Two reasons I love this recipe:

-They are just as yummy for dinner as they are for breakfast.

-Every time I make this for a get together, I always get asked for the recipe...at least three times.

Here's this is as big of a hit at your house as it is at ours.

This weekend at our house is sure to include lots of yummy treats and some overdue movie watching.

Here's hoping your weekend is as low-key as ours will hopefully be.

This weekend I'm sharing this yumminess here, here, here, here, and here.

Peppermint Bark: A Way to Use All Those Candy Canes

I kinda feel like I'm swimming in left over Christmas candy.

You too?

Well, here's what I plan to do with the candy canes that are swallowing my kitchen whole:

Bloggers, meet my peppermint bark.

What you'll need:

-wax paper

-a large bowl (microwave safe)

-a large spoon

- 2 cups rice krispies

-one package almond bark

-a dozen or so candy canes, crushed or chopped

Spread the wax paper flat on your counter. You may need to tape down the edges if they aren't cooperating.

Melt the almond bark (aka white chocolate) according to the package directions.

Once it is melted, quickly add the rice krispies. Add them a little at a time and stir, stir, stir. Once the rice krispies are coated in the chocolate, spread them out onto the wax paper. Once it has cooled some but not all the way, sprinkle the crushed peppermints over the rice krispies/chocolate mix.

Let cool.

Remove from wax paper.

Store in an air tight container.

Eat and enjoy the heck out of it.

This is always a HUGE hit with my family and friends.

In fact, my grandmother requests it every year.

What's your favorite holiday treat?

You know, the one you look forward to eating every year?

Pretty sure mine is peppermint kisses of the Hershey variety.

Last Minute Dipping

Still looking for that perfect last minute Christmas appetizer?

I got this.

Friends, meet my corn dip.

Corn dip, the friends.

It's literally my favorite dip of all time, and I don't use that term lightly.

The best part: NO COOKING! You just mix and go.

Here's what you'll need:

-1/2 cup mayo.

-1/2 cup sour cream

-2 cans Mexicorn

-4 T chili powder

-1 cup shredded cheddar cheese

-1 can chopped chilis (the cans are tiny and are found with the enchilada sauce)

-red pepper to taste

Just mix and enjoy. I usually chill mine before devouring it, but you certainly don't have to, and you can serve it with whatever kind of chips you like. My favorite is the tortilla scoops; Lee likes it with Frito's.

You're choice.

But get ready; it's some kinda good.

Are you ready for the big day yet?

Tomorrow morning, we'll be opening our first round of presents.

Raise your hand if you're excited......

that makes two of us.

A Christmas Happy {An Idea for You}

I told you earlier this week that I LOVE s'mores.

Did you know I also love giving gifts?

It's true.

Giving gifts is one of my all time favorite things to do.

And here's an idea for a good one:

(Thanks again for this too cute idea, Kelle Hampton.)

It's a s'more making kit!

Included:

-bag of marshmallows

-a chocolate bar

-graham crackers

-some skewers

-jelled chafing fuel

Libby gave this one to a new friend here in town who brought over some happies while Libby was in the dumps post tonsil removal.

To show her thanks, Lib brought this to her last night:

What's YOUR favorite happy to give or receive?

I'm always on the hunt for some good ones....

Today I'm linking here. Care to join me?

S'mores...Of the Indoor Variety

Thanks to an idea I got from one of my all time favorite bloggers, last week Libby and I enjoyed s'mores...indoors.

But before we get there, I interrupt this post to show you that my little girl can now officially say, "All I want for Christmas is my two front teeth."

Now back to the ooey goody goodness:

That's right; we played with fire.

The kind that came from this:

I bought a pack of two of these at Wal-Mart in the cake decorating department (because they clearly have so much to do with cake. Ugh. I digress). And then we lit up right in our kitchen.

Warning: the flame got high at some times, and the marshmallows caught on fire pretty quickly. I do recommend this project; I do NOT recommend this project for kiddos is mom is not going to be directly hovering over them ready to blow out a flame at a moment's notice.

The s'mores, though?

Yummy in our tummies.

Seriously, they are one of my all-time favorite treats.

 

Fingers crossed that your week is off to a great start. Can you believe there are only twenty days until Christmas? Well, that makes two of us. Have you finished your shopping? I certainly have not... oops.

You Say Potato

You say potato;

I say I'll take mine like this:

My favorite potato ever is covered in sausage rotel.

Don't knock it 'til you've tried it, and once you've tried you can thank me.

Here's hoping it's sunny where you are.

Today I'm home with Libby, who says it feels like there's a dinosaur in her throat.

Reesie Roll-Ups

Everybody loves Reese's, right?

I mean, isn't that universally understood?

No?

OOOOKKKKKK....then let's just say that everyone at MY HOUSE loves Reese's; that better?

Well, here's a little something to help grow that love:

Three ingredients:

1. Reese's

2. Crescent rolls

3. powdered sugar

Libby made these ALMOST all by herself. She unwrapped the Reese's, unrolled the crescent rolls, and wrapped them up. I put them in the oven and baked according to the instructions on the crescent rolls.

We let them cool and then covered them in powdered sugar.

And there you have it.

I got this recipe from a friend for-ev-er ago, but I've seen it floating around Pinterest some as well.

Ah, Pinterest, my favorite way to waste time.

Update on Libby:

She slept through the night and ate ice cream for breakfast this morning; I think it's safe to say she's starting to feel a wee bit better.

Here's hoping your Wednesday is wonderful.

What are you MOST looking forward to tomorrow?

The family, the friends, the food?

I'd love to know.

Lee and Hollyn will be going to his parents' house, but Libby and I will be here eating popsicles.

Regardless of what you do, I hope it's wonderful.

Chicken wings...in a dip

This past week, one of my classes and I celebrated the completion of a big project with a potluck lunch.

And the pressure was on; they expected me to bring something fabulous.

So, here's what I came up with:

Here lately I've been craving wing sauce. No clue why, and no, this has never happened before...I don't even really like wings...or spicy food.....and NO, I'm not preggars.

Anyway, here's what I did (for real this time):

Ingredients:

-1 pkg cream cheese (I used fat free.)

-1 small carton sour cream (also fat free)

-2 cups of sliced cheddar cheese

-8 oz wing sauce (whatever kind you prefer)

-8 oz ranch dressing (you could use a little more here if you want to cut down on the spice)

-3-4 cooked and shredded chicken breasts (you could sub. canned chicken here if you wanted to...)

-onion powder

First I cooked and shredded the chicken breasts.

Then I melted the cream cheese so that I could mix it with the other ingredients.

Then I mixed the cream cheese, sour cream, chicken, wing sauce, ranch, and cheese with a dash or two of onion powder.

Once all the ingredients were mixed together, I cooked it at 350 for about twenty minutes.

It was delish. The kiddos gave their complete and utter sign of approval.

I like this dip because it's completely different from what I normally make, and sometimes branching out is a good thing, yes?

I hope your weekend was as wonderful as ours.

We headed out of town to see some friends and eat some froyo.

You?

Oh, and if you didn't notice, I posted a link on my sidebar for you to sign up to receive my blog posts via e-mail if you so choose.

And, if you blog and don't use Pinterest, you should.

Someone posted my cake batter dip that I made for Lib's birthday,

and just last week that one post had over 1500 hits.

Thanks, Pinterest for introducing the world to the joy that is cake batter dip.

Here's hoping your Monday is scrumptious.

Awesome-ness is Potato Soup

In case you missed the memo, I LOVE soup, and fall makes me crave it like crazy.

I promise I'd cook soup two or three times a week if Lee would allow it,

 and this one happens to be one of my all-time favorites. 

Ever.

In the history of soups.

Not sure where I first got this recipe, but it's a favorite at my house for sure.

I give you, the baked potato soup recipe:

Looks yummy, yes?

That's because it is.

Very, very, very yummy if you want my honest opinion.

It's also VERY easy.

What you'll need:

*3-4 baked potatoes (love this because you can make them the night before and then the recipe takes about fifteen minutes)

*a few strips of cooked bacon

*1 can chicken broth

*1 can evaporated milk, which is available in  fat free

*salt and pepper (to taste)

* onion (1 cup or so)

* 1/4 stick of butter

*1/4 cup of flour

In a skillet, melt your butter and then caramelize the onions. Once this is done, add the flour and mix well. Then pour them into a larger pot (which will be used to make your soup).

Chop the potatoes (I leave the skin on, but you can remove it if you like), and add them to the pot along with the cans of evaporated milk and chicken broth.

Salt and pepper to taste and bring to a boil, stirring every two minutes or so.

Once it's reached boiling, you can turn your burner off.

Top with cheese and bacon, serve and enjoy the heck out of it.

Happy Thursday to you and you and you.

Today I'm sharing this recipe here and here and here, so that many can enjoy this homemade goodness.

Not Your Typical Psghetti {RECIPE}

Can we be honest for a second?

I'm kinda spoiled.

No, not in all aspects of life.

In fact, I'm referring to one very particular aspect of life:

spaghetti.

You see, my g-momma can make spaghetti like no other, and therefore nothing else even comes close.

So, I avoid it.

I don't eat it, and I certainly don't attempt to cook it.

Until now.

You see, I found a recipe on pinterest that is oh my stars good....

and very nontraditional.

And while I'm usually a fan of tradition, this is just too good to resist.

Here's a glimpse of what I'm talking about:

Why yes, as a matter of fact, those are french fried onions you see there.

Here's the low down:

*Brown one pound of hamburger meat, turkey, or sausage-- whichever you prefer.

*Boil 8 oz. of spaghetti noodles (or whatever noodles you so choose). I used wheat noodles, but you can use whatever you little heart desires.

*In a skillet, mix your meat (which you have cooked and drained prior to this part), a large jar of the spaghetti sauce of your choice, and a package of cream cheese cut into small squares ( I used fat free, and it was awe-some). I also added a bit of onion powder, a little Italian spices, and a dash of garlic powder. You can also throw in some real onions or peppers or mushrooms if you like. Cook this until the cream cheese is melted.

*Then in a large Pyrex, mix your noodles with your meat mixture. Bake at 350 for 25 minutes. Then top with french fried onions and shredded Parmesan cheese and bake for another five.

OH MY WORD it is so stinkin' good.

I kid you not, I will most certainly be making this one again very, very soon.

Here's hoping your Tuesday is off the charts amazing.

And, in case you're wondering, today I'm linking here, here, here, and here.

It's Soup Time Once Again {Recipe}

Man I love fall. Like for reals. It just makes me happy every. single. time. Between the candy corn and weather that makes me swoon on a daily basis, it's safe to say I'm crushing hard on this time of year.
And one thing that just SCREAMS fall to me: soup. Love, love, love it. Can't get enough. Would eat it at least twice a week if the mister weren't so adamantly opposed.

And here' s one of my favs:

It's Chicken Corn Chowder, and it's as easy as pie. Best part: it's crock pot approved.

Ingredients:

-chicken broth

-one can of yellow corn

-one can of white corn

-a finely chopped onion or onion powder, whichever you prefer

-a dash of garlic powder

-milk

-one can of cream of chicken soup

-one jar of pimentos

-two to three chicken breasts

-cheese (optional, but adds major yummy points)

This is a just go with it kinda recipe in terms of how much to add. I usually start with about three cups of chicken broth and one cup of milk, but it depends on your taste. If you want the soup to be soupier, add more; if you prefer it be thicker, add less. Just go easy on the milk. If you leave the frozen chicken breasts whole, you'll have to shred them (or chop them up into wee little pieces) once they've cooked. Unfortunately, the crock pot won't take care of this for you. Other than that, mix all your ingredients in the crock pot and let them cook on low for about three to four hours. Top with cheese, and enjoy the heck out of it.

And if you prefer the non- crock pot version, easy peasy. Simply cook your chicken breasts in advance using whatever method you so choose and cut or shred it prior to mixing it into the chowder.

Also, and this is of the utmost importance: this is best served with corn bread.

Happy Thursday to you and you and you.

Tonight we have open house for this one:

Let's hope she can come straight home and still go to bed on time, because tonight the only night of the week when I'm a devoted tv watcher.

Am I the only one out there who's counting down the hours until the Grey's Anatomy premiere?

And if you have a soup recipe you care to share, I'd love to hear about it.

Oh, and one more thing: in a few hours my blog will be featured here. Check it out?
 I would appreciate it greatly, and so will the wee ones in your life-- their site is packed full of great ideas.

Embracin' the Camera and It Tastes Like Cake Batter

In case you missed it, Saturday we partied like it was 1999 while we celebrated Libby's seventh birthday.

And in addition to yummy in my tummy owl cupcakes, we also had this:

It's dip made from Funfetti cake mix.

And, in fact, when made it tastes exactly like cake batter.

So, if you're a cake batter fan, this dip is for you.

The best part?

It only has three ingredients.

Doesn't get any easier than that.

Here's what the recipe calls for:

3tbsp cake mix

2tbsp plain yogurt (feel free to use fat free if you so choose)

1 tbsp cool whip

So, this serving size is perfect....for one.

However, if you plan on sharing, which you probably will, then you'll need to make a wee bit more.

By this I mean that I dumped the whole box of cake mix into a bowl and added yogurt and cool whip until it tasted right.

We ate ours with animal crackers, but it would be scrumptious on fruit or graham cracker sticks.

If you're looking for an easy dip of the sweet variety, this one's for you.

And while you're here, here's a pic. of Lib and I at her party:

I'm embracing the camera and joining my all-time favorite blogger in her linky party where she asks you to embrace the camera and capture a moment of your life with your kiddos.

You should join too; all the cool kids are doin' it.

Happy Thursday-ing to you and you and you.

Yummy Yogurt Goodness

News flash:

It's been really, really hot lately.

And all Libby wants to do is eat popsicles.

Well, seeing as how popsicles are usually loaded with sugar and artificial sweeteners, and all kinds of other unmentionables, I came up with a nice alternative.

I give you Yummy Yogurt Goodness.

Super dooper easy to make; yummy yummy in your tummy.

Here's all you do:

-fill a muffin tin with cupcake liners

-place one vanilla wafer (or animal cracker) in the bottom of each tin

-mix equal amounts of the yogurt of your choice with cool whip

-scoop some yogurt/cool whip mix into each tin

-top each tin with another cookie of your choice

-freeze

-eat and enjoy

I like to make several dozen at one time and stock my freezer full of them.

They do melt, but they are usually all gone before the melting process really begins.

And this mom can feel good about this after school snack.

Here's hoping your Labor Day weekend-ing is in full swing.

And in case you missed it, I posted two straight to the heart posts about Kristen's Africa trip this weekend, which you can find here and here.

Yummy Yummy-ness

After seeing these little babies popping up on blogs everywhere, I decided to jump on the bandwagon and give them a go.

That's right lovelies; they're oreo stuffed chocolate chip cookies.

I should probably just give my skinny jeans away before this gets ugly.

Happy Tuesday to you and you and you.

And if it's not too much to ask, can you please say a prayer for my little Libby? Tomorrow at 3:30 is her allergy testing. I'd be forever grateful.