Random Updates

Wow, it's been a while. It seems like it's so much easier to just jump on Facebook these days and get an update on everyone, and that means I've been neglecting my blog! Rocklin and I are back from Georgia. We had a FUN time there, but were glad to get back here to Adam.

Last Friday night we took Rocklin to the Phoenix Children's Museum downtown. We rode the new Metro train for the first time with Katie (Adam's sister) and her family down there. The museum is free every first Friday night in the Summer. It was really, really crowded, but we had a lot of fun.

Rocklin's favorite thing at the Museum was an air vent that was censored when you walk over it. He kept running back to it so the air would blow thru his hair.

Rocklin had noodles the other night and I think he really liked the freedom of feeding himself...hence the BIG mess.

We had a FUN July 4th - we celebrated at Katie's house (and sadly I didn't get ANY pictures). We went swimming, had a yummy BBQ and played games. We were having so much fun at her house that we didn't end up leaving to go watch fireworks, but we caught a couple in the car on the way home.

I've always wanted to make the American Flag dessert for July 4th, so this year I did it. It turned out SO yummy! I've posted the recipe below the picture...it's so easy and so delicious. It basically was like a fruit pizza in the shape of an American Flag.

American Flag Tart

Serves 12 (although I doubled it)

1 Pkg. refrigerated sugar cookie dough

8 oz. pkg. cream cheese, softened

2 Tbsp. butter, softened

2 Tbsp. milk

1 c. powdered sugar

1 Tbsp. lemon juice

Blueberries, Raspberries, Strawberries

Preheat oven to 350 degrees. Lightly grease a cookie sheet and then press the cookie dough into a rectangular shape that is about 1/8th inch thick Press your thumbs into the edges to create a scalloped border. Bake for 8 - 10 minutes or until the edges begin to brown. Remove from oven and cool completely.

While the crust is cooling, mix the cream cheese, butter, 2 Tbsp. milk, powdered sugar, and lemon juice in a bowl; beat until fluffy. Add more milk if necessary until spreading consistency is reached. Spread over the cooled cookie, leaving the scalloped border exposed.

Arrange the fruit in an American Flag design. Cut into squares and serve. Serves 12.

Meanwhile, on June 10th, Adam and I shared our 3rd wedding anniversary. We didn't do anything too spectacular to celebrate, but we did get to go to the Diamondbacks game (without Rocklin), which was a fun treat. They played the Angels, Adam's favorite team.