Yesterday was our Kindergarten Halloween Extravaganza, including a Halloween Brunch and a walk to a "pumpkin patch" where we took pictures of each student and the kids each were able to choose a pumpkin to take home. Back at school, we snapped this picture of our Kindergarten team of teachers wearing our "kindergarten super hero" costumes.
What a fun day!
I finished my tags a week or so later.
Here is the final product!
These are all packed up and ready to go!
All the supplies are Stampin' Up, except for the contraband brads on the bottom left of the tags.
So for Nick's 17th birthday, he decided to take advantage of Disney's free birthday admission! I was so glad he invited his brother to go with him (it's amazing how much better they get along when one doesn't live at home!).
He also invited his friends Janelle and Allan to go too!
Eating fresh ears of ....candy corn!
N is for Nick.....
When our boys were little, we had annual passes to Disneyland, and I always teased them about having a picture taken with a princess. Well, today, finally he was forced into it!
I was not with them today at the "Happiest Place on Earth", but I couldn't resist posting Nick's photos. As the completely biased mother, I think he makes a really cute Prince Charming!
Submitted by Michelle
While the pasta cooked I fried the pancetta in a little bit of olive oil. Pancetta can be cooked until it is crispy, much like American bacon, but in this recipe I left it more on the tender side.
When the pancetta was cooked to my desired doneness, I removed it from the pan and added in 4 cloves of chopped garlic. I sauted the garlic for about 1 minute and then added all the spinach.
Normally I would add salt at this point, but since pancetta is extremely salty I did not need to add any extra.
Once the spinach cooked down, I added the pancetta back in, along with the tomatoes.
I let the tomatoes cook for about 3 minutes and then added a little white wine (about 1/2 cup). You could use chicken stock if you don't have wine in the house. I also added black pepper and some freshly chopped oregano that I had on hand. Because this dish is so fresh tasting, I wouldn't add dried herbs. So, if you don't have fresh herbs on hand, just skip 'em.
When the pasta was cooked (about 9 minutes) I drained it and then mixed everything together in the pot that I boiled the pasta in. I also added 1 cup of grated Asiago cheese and 1 cup of grated Parmigiano-Reggiano cheese.
The end result was a healthy and filling dinner that David and I loved.
This past weekend was APU's homecoming weekend, which is one of Craig's biggest events of the year. I was excited to go this year, because I am an alum, but also am a mom of a freshman!
Here I am with Tommy and my niece Kari, who is also a student, getting in line for the In-n-Out Burger Truck!
Here's Craig and his brother, Jon, with Tommy and his buddy Jake. I think it's cute that Craig and Jon opted to wear the same APU shirts!
I didn't see too many of my classmates this year, but I always like going, especially to show support for all of Craig's hard work. Plus, who can resist an In-n-Out Burger?
Though not as cute as Scary Skelly, I do love the little doggie chomping on the skeleton's leg, and the sentiment is perfect for my latest Halloween craft. Can you guess what I made?
Gum wrappers!!! Too cute, right?
They are super simple to put together. You need gum, of course. I chose Trident Sweet and Sour. I think the kids in my life are going to love the flavors. You also need cardstock cut to 6 1/4" X 4 1/4" and coordinating DSP cut to 6" X 4". I adhered the DSP to the cardstock and then scored it at 2 1/4", 2 1/2", 5", and 5 1/4". Fold on the scored lines and sticky strip the whole thing together and you've got yourself a gum wrapper! Decorate accordingly and staple a little piece of ribbon to the edge of the gum packet so it can easily be pulled out. 
Give away to your favorite child or adult!
I got so much nice feedback on my last crockpot post, that I decided to share another winner. I've made various versions of pulled pork, and really, you can't go wrong. But this recipe is ALL RIGHT! After I made it for my family, I had some friends who stopped by, and I made everyone taste it! People were wowed and impressed. I can't take credit, though. This recipe was shared with me by one of our stamp-clubbers, Laurie.
Here's the recipe:
