Breaking all the rules! But it was fun!

Day One

Please don't tell....but we have been ignoring the water restrictions. With 95 degree days and 5 kids to entertain, filling the little pool and turning on the hose and sending them to play with the dog was the right thing to do. Look how much fun they had!

Caydence's friends, Alden & McKenna, Carson & Cameron came to play today....

This is Carson, Caydence says he is her boyfriend :)

Ryleigh jumped right in thinking the pool was his own personal doggie pool, the kids thought it was hilarious

Ryleigh waits to get sprayed with the hose, and you can see the other dog, Maya, calmly sitting in the shade relaxing like a normal dog!

Runnin' in the sprinkler

Day Two

Another day of fun outside, this time Caydence's friend Sara was here.

BFFs Caydence and Sara

Yummm popsicles!

Sara and Caydence playing in the sprinkler

What a hard day of playing....time for some sun bathing

a walk with Daddy

The weather cooled down last week and the evenings were perfect for a walk. As we strolled through our neighborhood, Josh and Caydence looked so cute walking together, I just had to share.

Some Water Fun

Caydence entertained herself with a bucket, the hose and the dogs...and she had a blast, and of course I couldn't help but take a few photos!

a short video...turn on the sound you can hear her giggles!

Asparagus & Broccoli Stuffed Portabella Mushrooms

I made these delicious stuffed portabella mushrooms the other night for dinner! They turned out really good. I used a recipe and played around with it a little bit!

Ingredients
4 Large Portabella Mushrooms
Olive Oil

1 Tbsp butter
1 lbs fresh asparagus, finely chopped

1 bunch fresh broccoli florets, finely chopped
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup italian bread crumbs

1/4 cup french's fried onions, crushed
1/2 cup romano cheese or parmesan cheese

1 Tbsp fresh basil, finely chopped

1 Tbsp fresh oregano, finely chopped

1 cup cooked rice

Directions
1-Preheat oven to 400 degrees F.

2-Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush the oil over mushroom caps; place oiled sides down on a caserole roll pan or baking sheet.

3-Heat remaining olive oil and butter in a non-stick skillet over medium-high heat. Add asparagus, broccoli, garlic and chopped mushroom stems. Cook until vegetables are crisp-tender, stirring occasionally. Add cooked rice and fresh herbs and cook a little longer, stirring occassionally.

4-Remove from heat; stir in bread crumsb, fried onions, cheese, and salt and pepper. Spoon mixture into mushroom caps. sprinkle some cheese evenly over mushrooms.. Bake 10 to 12 minutes or until topping are golden brown.

5- Eat!! Enjoy!!

Home

We just got home from a nice long visit home to NY state. Caydence and I acted like tourists and visited all the pretty places that I haven't been to in way too long.

Check out the gorgeous views-

Seneca Lake from Atwater Winery

Taughannock Falls

Caydence playing on the shore of Cayuga Lake


Watkins Glen State Park

This is Rainbow Falls in the gorge

Caydence under Rainbow Falls, can you see the rainbow??