Tuesday, May 24, 2016

Week 21

Welcome back and happy Tuesday!  Only 7 more days left of school.  It's super crazy to think about and still so much to do but the end is in sight.  We had a hot week last week in the high 90's for a few days and then the tides turned and a storm blew in with some impressive rain.  Talk about crazy May weather.  I know we still need the rain but I'm ready for summer and over it.  Bring on the heat so our pool can warm up and we can enjoy the outdoors especially once school's out.

Here's a look at how last week went down:

Day 137- Monday, 5/16/16
Time to vote by mail.  It's the only way I can get it done.  It kind of sucks to be on the west coast though because by the time we get to vote our options are limited with so many on the ballot already dropping out.  I feel like I need to choose between the lesser of 2 evils.  Lord help us.

Day 138- Tuesday, 5/17/16
Today was the field trip with Brandon's class to Mercer Caverns.  They got to explore the cave and mine for gems.  It was super hot out so the cool cave was a nice treat.  It was a fun trip but the broken bus we had was no joke.  I'm too tall and too old for a school bus ride longer than an hr and with our overheating engine the 2 hr ride slowly turned into 3!  Thank goodness Mercer was kind enough to let us stay longer than we were supposed to so all the kids still got to see and do everything and thank goodness the district sent a new bus for the ride home.

Day 139- Wednesday, 5/18/16
It's staff appreciation day at UC Davis so we got a free picnic lunch and this year it was catered by the Buckhorm which means tri-tip sandwiches for the win.  Luckily we found a spot to sit in the shade because it was 98 today and the sun was intense!  As a result we didn't stay long.

Day 140- Thursday, 5/19/16
The yearbooks are out and it's the first year Tyler actually wanted one.  That makes sense with it being his senior year and all.  There's only a couple short weeks left and then this boy graduates!

Day 141- Friday, 5/20/16
So much for the heat and sunshine.  Huge thunder clouds moved in today and brought a good downpour of rain this evening.  Talk about dark and wet!

Day 142- Saturday, 5/21/16
Today is still cold and dark with only short peeks of the sun so it seemed like a great day to bake.  Brandon helped me make some peanut butter chocolate chip cookies and they were a huge hit.  Yeah, no more left ;0)

Day 143- Sunday, 5/22/16
Justin was catching up on some recorded shows while enjoying a ham sandwich he made.  The boy can eat and loves to experiment in making some pretty interesting sandwiches.

That's it for now.  Check back next week for even more fun.  We'll be prepping for incoming family since graduation is upon us.


  1. Great week!! I want one of those cookies!

  2. I want your cookie recipe, so please share! Those look so good! Glad you were able to cool off and get some rain! Your appreciation lunch looks good and the field trip looks fun despite the bus breakdown. Ugh. 3 hours on a bus is wayyyyyy too long! Have a great weeks as you get ready for graduation! I will be thinking of you!

    1. Here you go- enjoy!

      Classic Peanut Butter Cookies from Better Homes and Garden Cookbook

      • 1/2cup butter, softened
      • 1/2 cup peanut butter
      • 1/2 cup granulated sugar
      • 1/2 cup packed brown sugar or 1/4 cup honey
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon baking powder
      • 1 egg
      • 1/2 teaspoon vanilla
      • 1 1/4 cups all-purpose flour
      • Granulated sugar

      1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.
      2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.
      From the Test Kitchen
      Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

  3. I agree ... you should share that cookie recipe. My mouth started drooling just looking at the screen! :) That picture you took several weeks back of the double rainbow of the swimming pool is STUNNING! WOW! How exciting that it's time to gear up for Tyler's graduation. I know y'all are so proud of him and the great kid he is.