While in Dallas last weekend, I not only got to get my bliss on, but I also had some good hang out time with my sister. As she was driving me to the airport yesterday, I realized we had failed to take a single photo together. So I pulled out my iPhone and attempted to get a good shot. (Don’t worry Mom, we were at a stop light.) Turns out, taking a selfie together in a car is a bit of a challenge. If our faces weren’t the same distance from the phone, whichever one of us was closer appeared HUGE. Then there were shadows, and sun, and bad angles…this was take number seven.
As much fun as I had in Dallas, I was ready to get home to my people. And my kitchen full of vegetables. Not that I don’t love my KIND bars and raisins, but I was ready for some of my own cooking.
When I walked in the door, Joe and Leila were hiding (that’s their new favorite thing to do when they’re excited to see you, I know it doesn’t make sense to me either). After a few minutes of searching, I caught Leila peeking out from behind the couch. She ran up to me in braids, looking a full 2 years older than I left her 5 days ago (how does that happen?) and gave me a big squeeze around the neck. It took me a good ten minutes to find Joe. He was so committed to his hiding spot that he was hot and sweaty from the corduroy jacket that was concealing him. After being disappointed about his “perfect hiding spot” being discovered, he remembered to be happy I was home.
Jeff came home from the field an hour later. I missed the heck out of my goofy guy.
My mom-in-law left the house sparkling, laundry done, dinner on the stove (yes, she’s amazing). All I had to do was throw together a few veggies.
I’m so thankful for everyone who made it possible for me to soak up an incredible weekend in Dallas. My kids, my husband, my parents, my mom-in-law, I am blessed beyond measure for this support team who believes in me enough to shoo me out the door and hold down the fort while I’m gone.
Even if they do hide when I get home.
Roasted Asparagus & Cherry Tomatoes
- 1 bunch asparagus trimmed
- 1 pint cherry tomatoes
- 1 Tbsp. olive oil or use a Misto sprayer
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange asparagus and tomatoes in a single layer and spritz with olive oil. Roast for 15-20 minutes then sprinkle with salt & pepper. Serve immediately.