The good stuff – Week of 8.5.12

Cheers to another week! Here’s the “good stuff” from last week:

– Bridget and I visited Brian at work for lunch. It was the first time I had been to Brian’s office and it was neat to see his workspace and meet his co-workers. Seeing Brian proudly show off Bridget never gets old.

– Brian’s former housemate from college, Randy, got married this past Friday. Thanks to Grams, Brian and I enjoyed a date night. It was so much fun catching up with Brian’s college friends and their significant others. There is never a dull moment when those guys get together. And, Bridget’s night with Grams was much more successful than the first. I’ve learned a lot these last few months, and one lesson is to celebrate the little victories!

Brian with his college friends

– My in-laws live about three hours west of Cleveland so it’s been difficult to visit as often as we’d like since Bridget was born. We finally made it back this weekend and had a wonderful time visiting with Brian’s parents and his oldest sister, Amy, and her family. My niece, Madison, and nephew, Mason, are so cute with Bridget. Having cousins of my own with whom I share so many fond memories, I am grateful that she will have cousins to go through life with as well.

BONUS: My mother-in-law made my absolute favorite dessert (well, maybe second favorite; French Silk pie still tops the list): Butterscotch Pecan Dessert, and we ate the whole dish. The. Whole. Dish. I was too busy eating to take a picture for this post, but the recipe is worth sharing. Even if you’re not crazy about butterscotch (which I’m not), give it a try:



1/2 cup cold butter or margarine
1 cup all-purpose flour
3/4 cup of chopped pecans, divided
1 8 oz. package cream cheese, softened
1 cup of confectioner’s sugar
1 8 oz. carton frozen whipped topping, thawed, divided
3 1/2 cups of milk
2 packages (3.4 or 3.5 oz. each) instant butterscotch pudding mix

In a bowl, cut the butter into the flour until crumbly. Stir in 1/2 cup of pecans. Press into an ungreased 13 x 9 x 2 pan. Bake at 350 degrees for 20 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in one cup of whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. refrigerate for 1-2 hours.

– I snapped this photo tonight and got a good laugh from it. For anyone on Facebook or Pinterest, it seems like there should be some funny quote attached to it but I’m not creative enough to think of one. If you can, feel free to share it in the comments section below.


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