Fashionistas part deux...REVISED

So I got these "sunglasses" at target for a buck..oh the joys of cheap fun. The girls have had a jolly good time playing with them..although I must admit I'm doing a mental countdown until they break. My guess is next week is D-day. Here they are in their swim suits, don't ask me why they're wearing them; its pouring outside and gray as sin...ha..i feel like using all my old lady phrases today if you don't mind. (and a picture of Rea, just for kicks)

Fashionistas baby!

Mailey prayed tonight...

"Certain is it that there is no kind of affection so purely angelic as of a father to a daughter. In love to our wives there is desire; to our sons, ambition; but to our daughters there is something which there are no words to express."
- Joseph Addison

From the mouth of little rascals...

MAILEY
(after being told to stop doing something by daddy)
Mai: "I don't listen to words, I only listen to God."
uh....ha! how do you argue with that? sheesh.

EMRY
(at a full barnes and nobles bathroom)
Emry: Mama! You have a chubby wubby bupp like me!
Mom: Emry! shh...goodness
Emry: chubby wubby, chubby wubby

sigh...at least I will always have my ego in check should it ever decide to indulge itself.

OBAMA IS MY HERO!...april fools!!! gahahahaha

BALSAMIC CHICKEN...

I love love THIS BLOG, and check it often...when my mother in law was here she bought some balsamic vinegar for salads and we had a whole bunch left when she was gone, and I seriously do not know how to use up balsamic vinegar. Although I must say, I felt pretty darn grown up and fancy having a bottle just chillin' in the cupboard. ANYWAY, I saw this recipe in the archives of said blog and gave it a shot...oh my, who knew that a..ahem..balsamic reduction, could produce such yummy results?! first of all, how can you not feel like the coolest chef around making something that includes a balsamic reduction (just boiling the vinegar until it turns to syrup but still...)?
One tip, I have never done a reduction before and almost screwed it up, just let it boil away on high, it will eventually foam up, let it. After the foam subsides you'll have your syrup..so cool! Also, I uppped the vinegar content to 1 1/2C. It may seem like you wont have enough, but once you stick it under the broiler it thins out and coats the chicken...its very likened to teriyaki but more grown up and fancy tasting :)

balsamic chicken
6-8 skinless chicken thighs
1 T olive oil
1 small onion, sliced thinly
salt & pepper
1 T dried rosemary
1 c balsamic vinegar
6 cloves garlic, sliced

1. Preheat oven to 450 degrees. In a 9×13 baking dish, toss around onion slices and olive oil. Add chicken to dish and sprinkle with salt, pepper and rosemary. Peek in on the chicken to make sure that the onions don’t burn up.

2. In a small saucepan, bring the balsamic vinegar and garlic to a boil. Keep sauce boiling until it reduces into a nice thick, syrupy consistency. Turn off heat and set aside.

3. When chicken is cooked, about 45 minutes later, scrape up all the onion bits from the bottom of the dish to loosen all the yummy bits and then pour over balasamic vinegar sauce over the chicken. Set dish to broil for 2-3 minutes or until bubbly. Serve with sauce heaped over chicken.

Testing Testing...1,2,3

SO! I'm totally gonna get killed for this...bwahahahah! the joys of being the oldest sister....vengeance is mine suckers!! I doubt my sisters read my blog, even though they say they do...so if they DO in fact read it, then I'm sure I'm about to get grilled, hahaha, ooo...i can't wait! Love you ginge and pill...oops, meant ange and ill. big kisses from your BIG SISTER! whee!!!