What a nice, relaxing weekend this was. :) There's nothing I love more than weekends because weekends mean non-stop family time. I hate to see it end, but it was definitely a good one. :)
We started our weekend by going to see the airplanes at NAS Whiting Field's 66th Anniversary. It was pretty chilly when we left the house and we had forgotten how much colder it is on the flightline! My head was frozen by the time we left...and we were out there only about an hour!
Caleb was so excited in this picture...he was yelling something! :)Noah in a Marine helo...aircraft doesn't really excite him as much as trucks do. :o) LOL.
Sunday, October 25, 2009
Weekend Wrap-Up
Posted by
Roselyn
at
Sunday, October 25, 2009
This morning we all slept in until 7:45AM! Babydaddy made a delicious Southern breakfast of biscuits and sausage gravy. I looooooooove me some biscuits and sausage gravy! It must be the 22 years I lived in Virginia...although after living here in the DIRTY south, I no longer consider VA as a part of the South... :p
We had lunch at home, put the kids down for a nap, which they really weren't feeling since we had slept in so late, and made an impromptu trip to the mall because I wanted to exchange my empty MAC containers for a new lipstick (check out MAC's Back to MAC program) and I needed to repurchase a lipliner and an eyeshadow. I also ended up with some cute tops from Old Navy (can't beat $8!) and I got my eyebrows threaded thanks to a new kiosk in the mall. New makeup, new clothes, threaded eyebrows=quite the happy mama right now! :)
For dinner, we had the yummiest Crock-Pot baked potato soup ever...soooo easy. I got the recipe from my homegirl MRG, and its been a staple in the Phillips Ohana ever since.
8-10 potatoes peeled and cubed
1 block of light cream cheese
2 cans chicken broth
1 can cream of chicken soup
1 small onion, diced
5-6 pieces of bacon
Place cubed potatoes and onion in the bottom of the slow cooker. Put the block of cream cheese on top of potatoes. dump in the two cans of broth and soup. place the bacon on top. Cook for 5-6 hours on high. Serve with shredded cheddar cheese.
Labels: family business, food, mama's tidbits, Navy business, weekend happenings
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