Happy Thanksgiving! We had a great day with family that was relaxing and filling, exactly how it should be!
He learned how to “cheers” just in time for Thanksgiving.
Doing her own workout after our Baby Bootcamp class this week.
So I missed a few weeks of my weekly photos of my children, but fear not, here they all are in one post!
Found her playing away on the piano at an indoor play place.
Enjoying the fall weather (and fall fashion trends).
Her new ballet studio also incorporates tap at the end of each class – to say she is enjoying dancing in loud shoes is an understatement!
Evening milk drinking/crawling around ritual.
“Mommy, take a pick-cha of me and dis stachu!”
At least he now reads the books he knocks off the shelves.
Just in time for gift giving season, learn a fun craft to make with all those old wine corks you’ve been collecting for years and years! I’m teaching a class with Arlington Community Education on Thursday, December 3rd where everyone will make their own wine cork trivet. Bring your own wine corks or I’ll have plenty of extras to use (or fill in if you don’t have enough). Grab your friends and make it a girls night out. REGISTER HERE.
Quite a few years ago a friend of mine made this Black Bean, Corn, and Pepper dip for a party and I found it was one of those dips that once I tasted it, I had to use every once of will power to walk away so I wouldn’t devour the entire bowl. I of course got the recipe from her and have since shared it with friends, cousins, and a number of party guests because once you try this dip you want to make it over and over. We had some friends over to watch the Patriots game yesterday and we served 2 versions of mac & cheese for dinner. When we thought of a couple appetizers to serve first this dip came to mind – it’s full of veggies and black beans and even though it’s pulled together with a creamy sauce, it tastes light and fresh – a perfect starter for our heavy, cheesy dinner. And then I realized I had never shared the recipe here – blasphemy! And I am pulled out of my (always) unintentional blogging hiatus with a fabulous dip recipe to share with you for the current football Sunday season and upcoming holiday party season.
Prep your veggies, all the chopping is the only time sync of this recipe.
Prep your sauce and pour over all the veggies.
Get your sous chef to stir…
…and enjoy with your favorite tortilla chip!
Black Bean, Corn, and Pepper Dip Recipe (source unknown)
1 15 oz can black beans, drained and rinsed
1 1/2 C frozen corn, thawed
1C finely chopped red pepper
3/4C finely chopped green pepper
1/2C diced red onion
1 Tbs parsley
1/2C sour cream (we use light)
1/4C mayonnaise (we use light)
2 Tbs red wine vinegar
1 Tsp ground cumin
1 Tsp chili powder
Follow directions above!