I am using the digital kit on shutterfly (hopefully Olive once it has been released), find more info at http://www.beckyhiggins.com/blog. This digital version uses Shutterfly and is SUPER easy to use! See my completed pages for 2012 using the Shutterfly Cobalt kit HERE.
And finally, my POTW (pictures of the week):
Wednesday - We took photos of Maddie for her 2nd Birthday invitations. She didn't really cooperate with the camera, so we are using this photo. She also decided today that she could count to 13! I'm not sure when she figured out how to put it all together, but she can go from 1 to 13 with no help at all. Sometimes she gets stuck on seven, but I am quite amazed by her on a daily basis. Here is her invitation:
Thursday - Today I had jury duty at the Petite Court in Dallas. We were there waiting for about 4 hours and didn't even hear a case. The cases at this court are red light tickets and traffic accidents. I couldn't help but feel that my "civic duty" was a complete waste of time. It was held in the building where Jack Ruby shot Lee Harvey Oswald after the assassination of JFK. That was a bit interesting.
Saturday - Daddy worked on Maddie's Sesame Street sign today for her birthday party. He got a lot of it completed and I think it's going to be great!
Sunday - Grocery shopping at Tom Thumb. Maddie does pretty good if we let her sit in the back of the buggy. She never wants to ride in the front. She often throws things into the buggy when we are not looking, so we have to keep an eye on her. She usually helps me pick out the onions and fruit.
Monday - I tried another new recipe from Pinterest tonight from Kitchen Confidante, Grilled Balsalmic - Garlic Crusted Pork Tenderloin. Another delicious recipe that I will definitely be making again. I just cooked it in the over as it was way too hot to grill.
Grilled Balsamic-Garlic Crusted Pork Tenderloin
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)