We had a fun, party-filled weekend. Kind of like the good ol’ days, except now our parties involve airplane museums and sipping water at wine bars.
On Saturday we headed to the Frontiers of Flight Museum for Jack’s friend Zoe’s bday party. Jack was a wild man, so I couldn’t get any good pics until we sat down for cupcakes…
“Back off and let me eat my cupcake, lady!”
I asked him later if he had fun at the party, and he said, “I liked the cake.”
That’s my boy.
Saturday night Jack spent the night with my parents, so Brian and I had a hot date. After dinner at Mattito’s, we headed to Times Ten Cellars to celebrate Lauren’s dirty thirty. Can you tell the preggos in this pic?
It’s kind of hard to see bumps, but it’s me (obvs), Lauren (left of me) and Camille (next to Lauren)… and we’re all having girls. Crazy, right? As of right now I know at least 10 people who are pregnant and only 2 are having boys.
(On a side note, I’m experimenting with the whole beachy waves thing lately. So far the only method that’s worked has been with a curling iron, which isn’t ideal because it takes forever and fries my hair. Any other ideas? I’ve tried this genius headband tutorial that Erin featured on her blog but it leaves me with a red indentation on my forehead all day. Okay, that’s it- y’all are smart and pretty so I figured you would have good suggestions.)
I feel like all we did all weekend was eat, and most of it was either fried or sugar-filled. After reading this month’s issue of Bon Appetit- dedicated entirely to Southern food- and then watching an episode of Best Thing I Ever Ate, I had an uncharacteristic craving for fried chicken for a solid week. So Friday night we headed to Babe’s. Totally worth it. And then we had Snuffer’s on Saturday afternoon, the Mexican Saturday night. Tonight I managed to fit a few veggies in there with a kitchen sink vegetable barley soup:
I just sauteed garlic, onions, carrots, celery and bell pepper in olive oil, then added chopped zucchini, 2 cans of diced tomatoes, chicken broth, chickpeas, 3/4 c quick cooking barley, a parmesan rind, spices (Italian seasoning, bay leaves, thyme, paprika, seasoned salt), dash of sugar and a little red wine vinegar. Simmered for about 20 minutes, then added chopped swiss chard and simmered for another 15 minutes or so. EASY. Basically I just kept tasting and adding, tasting and adding…
Also- BLT’s on toasted whole wheat with avocado.
So there’s our weekend. Baby Girl is going crazy right now… I think she wants ice cream. What baby wants, baby gets.