This weekend we are headed to St. Louis for Troy's family reunion. Troy comes from a very large family, his mother is one of seven and when everyone gets together -- it's a large crowd. There are more than thirty first cousins alone! I am excited, since most of the family members we haven't seen since the last reunion two years ago.
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We are driving, yes you read right, we are driving. Wish us a safe journey. We've got our inventory of DVD's, toys and books already packed. I know I will be spending most of the trip in the back seat keeping Micaela entertained and happy in her car seat during the 10+ hour drive.
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Once we arrive everything will be okay but until then, I am praying!
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At the reunion, Micaela, our daughter will get to spend time with her five cousins that are her age. (There was six of us pregnant in the family at the same time two years ago). All six babies were born in a ten week span. Here are five of the six babies two years ago when they were between 2-4 months old. Micaela is the second one from the left, wearing yellow.
It was a challenge to get all the babies to look the same direction, let alone smile. In the end, this was the best picture. I can't wait to see what pictures we take this weekend.
Family reunions make me think of pasta salads. So here's one of my favorite recipes from one of my best resources-- Betty Crocker. You all have a safe Labor Day weekend! I gotta get packed-- see ya next week!
Dijon Chicken and Pasta Salad
1 package Betty Crocker® Suddenly Salad®
classic pasta salad mix
2 tbsp vegetable oil
3 tbsp cold water
2 tbsp Dijon mustard
1 cup cubed cooked chicken
Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.
2 tbsp vegetable oil
3 tbsp cold water
2 tbsp Dijon mustard
1 cup cubed cooked chicken
Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture. Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.
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