Sorry to be missing the past couple weeks. Life's not been too easy here lately.
Last Monday, we got a call that my aunt was in the hospital in critical condition. Since then, it's been calls and updates and prayers. She's been fighting through and will (hopefully) have surgery later today or tomorrow to help stabilize her. Any extra prayers you might have sitting around should be sent her way.
On Thursday morning, I got another call that a good friend's mom passed away Wednesday night after a very short, very tough battle with cancer.
I think we may stop answering the phone.
After a really rough week, this week will hopefully be a week of healing, physically and emotionally, for all involved.
My brain has been in six places at once, which is getting more and more difficult with the amount of work required this semester. My "everything´s fine" face has become less and less convincing.
But, hopefully this week will bring positive news. I think it might.
Sister´s fiancé will be getting keys for his (really their future) new house this weekend. It´s so cute in the pictures and we can´t wait to see it in real life!
And, hubs and I were pre-approved for a mortage! We´re going to take our first home tours on Sunday. We´re hoping for some good things to come...
Broccoli Cheddar Bake
Recipe adapted from Serving up the Harvest by Chesman
- 1 large head of broccoli, stem and florets broken into small pieces
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/4 c flour
- 1 c milk
- pepper, to taste
- 3/4 c grated cheddar (I used white cheddar)
Once the water is boiling, add the broccoli. Allow it to boil for about 3 minutes. Remove the broccoli with a slotted spoon. Let the excess water drain from the broccoli and add it directly to the greased baking dish. Cover the broccoli with the cheese sauce. Bake the broccoli uncovered for about 30 minutes, until it's bubbling and starting to brown. Serve warm.