Baby Girl #1 in LOVE

This Baby Girl is in LOVE!

In LOVE with the beautiful

people of Belize!

"I'm Going Back!"

She says with a smile.

Some Way Some How

"I'm Going Back!"

Small little benches for my 
long legged girl!

Teaching Belize Babies to read!

Sharing a home with the 
lovely Mayan people.

Learning to make tamales 
with the women

and playing soccer 
with the children.

Her new favorite food is......

Fry Jacks , Beans

and Eggs

for breakfast!

 You have to dump this all over it!

YOU HAVE TO!

Making Tamales!

Eating Tamales!

Living in solidarity 

with the 

people of Belize.

 and

sadly saying goodbye

just for a little while

And then there are days, 

when the world just sings to you, 

from the minute you open your eyes 

to the minute you shut them again at night.

-Roswell

Belize Delegation 2013

Stay Safe my sweet friends until I see

your beautiful faces again.

I will pray for you all each night before 

I lay my head to rest until I see you again.

Mama is HUNGRY!

HUNGRY!

YES!

I am craving this dish 

BIG TIME!

So I am slipping on my boots,

grabbing my pocket book, 
(as Granny would say)

and heading to town!

Eggplant & Chicken Parmesan

here I come

ready 

or 

NOT!

Go HERE 

if you want the recipe.

I want to serve it up on these

fun plates from Anthropologie!

HOW fun are these!!

WAY FUN!

Ok

I am off

and

running!

LATER

GATOR!

Ballerinas In The City!

Oh how much fun did 

Mama Holli 

have with this photo shoot!

TOO MUCH!

What a lovely day in the city!
Such beautiful baby girls
inside
and 
out!
Kudos 
to
their dance home,

Denver Academy
of
Ballet

Drunken Cheese Tray

Drunken Cheese Tray

• 1/2  cup  grape seed oil
• 1/2  cup  white wine vinegar
• 1/4  cup  fresh lime juice
• 1/2  (7.5-ounce) jar roasted sweet red peppers, drained and diced
• 3-4  green onions, minced
• 5  tablespoons  chopped fresh cilantro
• 1/2  teaspoon  white sugar
• 1/2  teaspoon  sea salt
• 1/8  teaspoon black pepper
• 1  (8-ounce) block Extra Sharp Cheddar Cheese, chilled
• 1  (8-ounce) block Sharp White Cheddar Cheese, chilled
• 2  (8-ounce) packages Cream Cheese, chilled 

Whisk together first 3 ingredients, add diced red peppers and next 6 ingredients. Set marinade aside.

Cut all 4 blocks of cheese in half lengthwise. Cut halves crosswise into 1/4-inch-thick slices. cheese. The cream cheese can be tricky but make sure it is really cold prior to cutting.

Arrange cheese slices in rows in a shallow serving dish. Pour sauce over cheeses. Cover and chill at least 8 hours. 

Serve with your favorite crackers, bagel chips and bread at room temperature.

My favorite part.....

Any remaining leftovers can be used in the morning and spread on a toasted bagel!! YUM!! 
Another popular recipe here on my blog.........

Sausage and Cream Cheese Crescent Bars!

CRAZY EASY and SO AMAZING!