Dinglicious.

Wyatt ate a dingleberry this morning! I guess the kitty left it behind in the family room and he mistook it for a raisin or something. Hahaha!!!! Unfortunately, I didn't get to see any of it happen because I was in the shower, but Brent busted into the bathroom and brushed the living crap out of Wyatt's teeth as he was telling me about it. The kid tried to eat it, but apparently didn't like the flavor too much and starting gagging hard enough to almost puke.

This weekend was stressful because it felt like the break of the holidays is officially over and the weight of all the job/house stuff creeped right back up onto my shoulders. My mom was nice enough to take care of the kids Sunday so we could get some things done, but I had such a horrible migraine that the best I could do was over-medicate myself and nibble on dry toast. Boo. I did manage to get some really cute curtains hung in our bedroom though.

Callie had a tough time this weekend too. She's normally the baby that I love to take shopping with me because she's just happy and never cries or complains. But we ended up having to leave two different stores on two different occasions because she wanted to, "GO HOME! GO HOME! GO HOME!" The kid was literally screaming at the top of her lungs and I was so embarrassed that I could feel my heartbeat pulsing in my face. I was beet red and the nasty stares people were giving me just made me feel worse. By the way, the little diva is calling me, "HEATHER!" now. It's lovely.

Okay, I need to post a recipe. It's been on my to do list so I can use it again next year. Out of all the cooking I did over the holidays, there was only one that was worth making again. It was really a copycat recipe for Boston Market's creamed spinach that I used for collard greens instead on new years. It will definitely be our traditional collard green recipe from now on. It's super fatty but totally worth it.

Boston Market Creamed Spinach (or Collard Greens)
2 tbsp. butter
1/4 cup all-purpose flour (a tad less)
1 cup half and half cream (or milk)
4 oz. cream cheese
2 tbsp. minced onion
1 tbsp. minced garlic
2 (10 oz.) boxes frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese
salt to taste

Directions:
In a saucepan over medium-low heat, melt butter. Saute garlic and onions until clear. Stir flour and into pan until creamed together making a roux. Slowly stir in cream, then stir in cream cheese; increase heat to medium. Constantly whisk until mixture becomes thick and smooth. Add remaining ingredients (including the water) and reduce heat to low and stir until completely blended. Cover and cook, stirring occasionally, for 8 minutes or until Parmesan is fully melted.