Catching Up

This post will include several items so that we can catch up on the happenings at the Fetch house!  Last week was a blur thanks to a bothersome summer cold.  Aaachoo!  I was still eager to blog about the little things, but my camera’s battery died and the charger was no where to be found.  After scouring the house Mr. F asked where I last saw it.  I pointed at the outlet where it had been plugged in and wouldn’t you know it, within 2 minutes of searching he found it at the bottom of the napkin container on the counter (right under the outlet where it had been plugged in!)  How it got in there, I have no idea…and in a house with 3 kiddos it’s hard to get a straight answer.  No worries, at least it was found and I no longer have to fear blogging without photos!

Joel had his first belt promotion for tae kwon do!  He did a great job and is officially an orange belt now! Way to go!!

  

The kids didn’t spend much time at our house on the Fourth of July but we made some fun layered drinks to celebrate the holiday!

These are really easy to make!  Choose three juices or drinks with varying sugar levels.  Put the one with the highest sugar content on the bottom, followed by the one with the middle amount of sugar, then the one with the least amount of sugar on the top.  Be sure to put lots of ice in the glass.  When you pour the liquids in, pour slowly and pour over an ice cube to keep the drinks from mixing too much.  I used the back of spoon as I poured them in to help this as well.  So cute and the kids thought they were fun!

Saturday, we made plans to visit some friends for dinner.  We were in charge of salad and dessert!  Mr F made some delicious cream cheese brownies.

And we made this yummy summertime salad:

Summer Corn Salad

4 ears cooked corn-on-the-cob (you could use frozen or canned but fresh tastes great!)
1 container cherry tomatoes, cut in half (we had some beefsteak tomatoes so I just chopped up one of those)
2 cups cubed potatoes, cooked (you can use any kind of potatoes you have on hand)
1/4 cup basil, chopped
juice of one lemon
about 3 tablespoons of olive oil
salt and pepper

The original recipe for this salad calls for a chopped red onion but I left it out today.  After the corn has cooked and cooled, cut it all off the cob.  Allow the potatoes to cool too.  Then, just mix everything together.  It is so good!  It’s best fresh and eaten the same day.  YUM!!

We had a great time visiting with our friends and their sweet little girl Ella Grace.  She had fun entertaining us before bedtime.

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