Ramekins & a Recipe

One of the best things about Fall is the food!!! I love cooking hearty, home-style meals. I was so excited to see these Autumn-inspired ramekins at Target in the high-end section of the Dollar Spot. I have many, many plans for my ramekins, but my first meal served will be something I have been craving and craving. Mac 'n Cheese!

Here is the recipe (courtesy of Martha):

Lighter Macaoni & Cheese

Serves 8

• 6 small vine-ripened tomatoes, (3-inch) , cut into twenty-four 1/4-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
• Coarse salt and freshly ground pepper
• 5 slices white sandwich bread, with crust
• 2 tablespoons unsalted butter
• 1 pound elbow macaroni
• 2 cups homemade or low-sodium store-bought chicken stock
• 5 tablespoons all-purpose flour
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 cups low-fat (1 percent) milk
• 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
• 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated

Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)

Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.

Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

I have made and loved this many times, but only from a baking dish. ENJOY!

Bowling Buddies

We have our friends... check!

and our shoes.... check!

and our BiG WiNnEr... Ariana! She worked those boys!!

Fun Firsts~ Kindergarten to Third Grade

Back to School

For the first time I sent TWO kids to school this year. I feel like it just starts earlier and earlier! August 16th??

A couple of things were different for us this year. One is that the school is requiring solid colored polos, but no restrictions on bottoms. I have also finnagled a pretty sweet car pool deal. I was really worried about having to go to the school 3 times per day, but I have worked it out so I never go more than twice (that's Tuesday & Thirdsay) and the other days I will only go once.

Well, they both enjoyed thoer first day. Gavin said they "didn't learn or do math." And he said he sweat the biggest sweat droplet ever when he was outside waiting for me to pick him up. He is still getting used to the idea of havomg to go to school every day, and lets me know at regular intervals.

Excited to see what the new school year brings!

American Girl

We finally went to the American Girl store in LA!
Even though we missed the times for the fancy lunch, we had a good time and a yummy lunch at the Cheesecake Factory instead. Thanks Melissa & Katelyn for coming with us!!



Julie got her ears pierced as well as a new swimming outfit and some hair accessories.