I know it seems like we do stuff every weekend, but some weekends are pretty chill. Saturday we just hung out at the house, then drove to lunch. We were going to try the Watering Bowl, but the parking lot was full, so we ended up at Racine’s. Jack found a nice spot in the grass to sit and wait for an outdoor table.
My adult shake was so good, really that’s all I needed (but I did end up with bacon pancakes too.)
We went back to the house and I read while James worked for a bit, then we went on a date night to Englewood Grand for the pop-tart party. You know what goes well with a brown sugar pop-tart? A pink squirrel. Sam also made me a new drink, a mix of a bee’s knees and an aviator, we’re calling it the flying bee (and a peep was in there because, Easter, and how else are you going to use up all the peeps.)
Sunday we all went to church – a feat in itself – and had a good service. Of course we talked about the resurrection story – but Ken pointed out something that we probably just glance over when reading –
Mark 16: 4-5 Then they looked up, saw that it had been rolled back—it was a huge stone—and walked right in. They saw a young man sitting on the right side, dressed all in white. They were completely taken aback, astonished.
6-7 He said, “Don’t be afraid. I know you’re looking for Jesus the Nazarene, the One they nailed on the cross. He’s been raised up; he’s here no longer. You can see for yourselves that the place is empty. Now—on your way. Tell his disciples and Peter that he is going on ahead of you to Galilee. You’ll see him there, exactly as he said.”
“and Peter.” Poor Peter, who was the rock, who said he’d be there by Jesus’ side forever, not only abandoned Him, but denied even knowing Him. He was ashamed, guilty, but look. The angel made it a point to tell the women, go and tell the disciples – but also, tell Peter. Let him know, it’s okay, he’s forgiven, he is loved. How many times do we feel like we’ve done the last thing, the straw that broke the camel’s back, but God is there and He says – it’s okay, let me tell you, I still love you.
After church there was a bustle in the kitchen – I was making twice baked potatoes, beef roast, fried cabbage, natural dyes for the eggs while Grace was making pineapple compote for her carrot cake.
We dyed/drew on the eggs and had lunch, ate way too much and took Jack to the dog park to walk off some of the meal.
We ended the day with an old B&W Alfred Hitchcock – Blackmail – the first talkie film in England. It started as a silent film (and still is silent for the first few minutes of the movie), then Hitchcock added sound. The actors are still very made up for silent film, and there is some points where you can tell it was hard for them to get out of that mode – but there are some very innovative things about the movie too. I would say that someone watching it in 1929 would be shocked at the plot and some daring scenes (for that time.)
To do – school at the library, ballet, dance, driving practice, collage art co-op, LAPOMPE at Union station, Fox theater show, bubble tea, youth group, Penrose museum co-op, Kindness Krewe (kitty socializing), DMNS teen night, RiNo photo scavenger hunt, church, ironing recital clothes.
Dinners -leftovers, lasagna alfredo rolls, Irish hand pies, chicken piccata, pizza (teen night), sweet potato and chorizo bake.
Lasagna Alfredo Roll Ups
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees F
Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8×12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.