Brent's birthday was on Wednesday and we didn't really do anything for it. We were both just very busy, and since we were planning a big party for two days later we figured it would be okay to skip the actual birthday. I mean, he's a big boy now, right?
My sister, the RN will end up with 6 overnight 12-hour shifts in 7 days by Sunday night, so I offered to take her kids on Friday at noon if I could take her oldest overnight on Thursday so she could help out. Worked out just fine.
Apparently my house was decent enough that there wasn't too much prep work till the right-before-the-party stuff, which was fortuitous. Becca and I went to a sort of Pampered Chef show on Thursday night and essentially just sat with my girlfriends and ate good Pampered Chef recipes*.
I found some sheets at DI to hang around the patio so we could be outside during the whole party and it was perfect. The breeze (and the fan) kept the air moving so it wasn't too hot, and it was just dark enough for the movie. We had lots of good food (thanks to my mom for the seashell pasta salad, and for picking up the veggie tray and shrimp cocktail platter), lots of little kids running around enjoying things, and lots of good adult conversation.
After almost everyone left, we cleaned up everything, put a movie on for my nieces and nephews, and Brent and his friend Ian played video games outside on the projector for a couple of hours. Late night! But oh, so pleasant.
I think we'll have to do it again soon. :)
Thanks to all who showed up. And to those of you who couldn't make it - we missed you. Next time, hopefully.
3/4 cup ranch dressing
1 jalapeno seeded and finely chopped
2 tsp taco seasoning
1 TBS lime juice
1 can olives sliced
1 red bell pepper chopped
1 head romaine lettuce
1 can rinsed black beans
1/2 cup corn (I used about half a bag of sweet frozen corn slightly thawed and it was perfect)
2 cups diced cooked chicken
2 tomatoes chopped
1 pkg refrigerated crescent rolls spread out on a stoneware pan or round
2 cups sliced fresh mushrooms
2 TBS melted butter
1/4 cup grated Parmesan
1/4 tsp dried Italian seasoning
fresh minced garlic (maybe 2 TBS - we all really liked garlic)
Toss the mushrooms in the melted butter and spread over the crescent rolls. Sprinkle with Parmesan, Italian seasoning, and garlic. Bake at 375 for 15-20 minutes in preheated oven - or until golden brown.
*I did also make a fruit pizza but I made that up as I went along.