We ended-up being about 20 people through the day and I think that everyone had a lot of fun. After my second glass of wine-I certainly did 🙂 Just kidding-everyone was a total treat and I had worried for no reason.
Michelle, as usual, filled in any parts that I had overlooked, forgotten or just didn’t know about. Where would I be without her.
The baby scarfed down her cupcake and went into birthday overload when she opened her presents.
Next year we’ll have the rumpus room in the basement done and my plan is to simply thrown snacks on the floor, turn on the wii and letting them have at it. The theme will be “Lord of the Flies”-we’ll have pork (hah! hah!).
This week we’ll have; spaghetti sauce made out of a lot of the leftover pizza ingredients, beef and brocolli in the slow cooker, banana muffins (see recipe below taken from “Surviving and Thriving on Pennies”)and…that’s all I’ve gotten figured-out so far.
Beef and Brocolli (from my fun new slowcooker book-in part)
1 1/2 lb. of stewing beef trimmed
1 cups of mushrooms sliced (in the recipe they ask for a can-really?)
1 med. onion cut into wedges
1 cup of beef broth
1 T. sesame seeds
3 T. teriyaki sauce ( didn’t have any so I mixed; 1 tsp. of honey, 3 T. of soy sauce and a dash of rice vinegar)
1/2 inch chunk of ginger grated
1 clove of garlic
1 tsp. sesame oil
Cook on low for 6-7 hours.
30 minutes before eating mix 1 T. cornstarch with a few T. of the sauce. Add back in and cook for 30 min. longer with 3 cups of trimmed brocolli.
Serve with basmati rice.
3 large organic black ripened banana’s
3/4 cup organic sugar
1 vegetarian fed/organic egg
1/3 cup of one of these: organic sour cream, organic yogurt or organic butter
1 tsp baking soda
1 tsp of baking powder
1/2 tsp of salt
1 1/2 cups organic unbleached flour
Pretty simple instructions. Mix all wet ingredients with all dry ingredients.
Cook at 350 degrees for 20 minutes. Done!