Monday, July 11, 2011

true friends

Katie and Reuben came to visit us for a week in MO! It takes true friends to travel 13 hours just to spend a week with you in your hovel. (that's what I call our new, less than magnificent house)

We had a blast! They got here last Saturday and left on the next Friday. Here is a basic run down of the week:

Sat.-We met them at Cheddars (my favorite restaurant) and then went to White Water for a splashing good time!

Sun.-We took the children to Jump Mania, Bass Pro and then we all went to eat at Lambert's (home of the throwed rolls)

Mon.-It was Independence Day. We stayed home all day cooked out and watched fireworks in our back yard. It is a prime viewing location.

Tues.-We went to Dixie Stampede!!! This was a big deal. I had been wanting to go for 11 years. It was my birthday present and it was FANTASTIC! All those billboards were right! It really is Branson's most fun place to eat! (at least the most fun place I have eaten)

Wed.-We went to Cheddars again and then just visited the rest of the day.

Thurs.-We went to the library and then to Olive Garden

Fri.-Katie and Reuben left at 6:00 in the morning. It was sad.

That was the shortest week EVER!!! We had so much fun and it was so good to see them again. Now we won't be seeing them until Thanksgiving. What a blessing it is to have good friends! I can't even say how wonderful last week was!

1 comment:

  1. Sounds like Cheddars is the new LA Ha! Glad you had a good birthday! Here's a recipie for your new cards - consider it my Birthday present to you.

    Lasagna Muffins

    12 oz Ground Beef*
    10 oz Lasagna Noodles
    1 1/4 cups Sweet & Tasty Tomato
    6 oz Hunt's Tomato Paste
    5 oz Mushroom Gravy
    1 egg
    1 medium Onion, Raw
    24 oz Low Fat Cottage Cheese
    8 oz Mozzarella Cheese Part-Skim
    1/4 cup Grated Parmesan Cheese
    1 tbsp Italian Seasoning
    1 tbsp Sugar*

    Preheat oven to 375 degrees and spray 6 serving muffin tin with Pam
    Cook hamburger meat, season to taste, drain.
    Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
    Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
    Bake until the lasagnas are nicely browned, about 20 minutes.
    Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.