Breaking Dawn

Laura and I went to see Breaking Dawn last night.  I have to admit, I didn’t think it would be great, but I enjoyed the first three movies and have read the books more than once.  (I can’t believe I’m admitting that to the world!  Embarrassing!)  But…this movie was really quite awful.  Even for someone who KNEW it would be bad, I thought it would be bad in a good way.  Ugh.  No.  I’m considering not even seeing Breaking Dawn, part 2.  (I probably still will.  But I won’t be looking forward to it.)

But there was a Titanic in 3D preview.  SO excited for that!  (If you are a regular reader, you already know I love Titanic.  But seriously.  I can’t wait!)

It was crazy to see Leo and Kate on the big screen again…to see them so YOUNG.  I guess we’ve all grown older.

After the movie we met the men folk at Franco.



I look tired, or needed more mascara.  Chris looks well…sort of like a vampire!

We tried for a good picture of Laura and me together but that failed.  Oh well, you all know what she looks like, but now with more pregnant!!!

I made these delightful cookies the other night.


I don’t know why the picture is upside down, but it still looks cool.

Crinkle Cookies

inspired by What’s Cooking, Chicago?

recipe adapted from Betty Crocker

1 box cake mix of your choice (I used Strawberry for one batch, and Spice for another batch, but you can do any flavor!)
1/3 cup vegetable oil
2 large eggs
1/4 cup powdered sugar for dusting
Preheat the oven to 350 degrees.
In a large bowl, combine the dry cake mix, oil and eggs. Mix together with a wooden spoon until fully combined.

Add any add ins you want—I put in about 1/2 cup white chocolate chips to mix with the strawberry, and butterscotch chips with the spice cake because I had that on hand.
Shape dough into 24 evenly sized balls.
Place the powdered sugar in a small bowl and roll the dough balls in the sugar to coat.
Place the powdered balls of dough onto an ungreased cookie sheet. Bake the cookies in the preheated oven for 8-10 minutes to set.
Remove from oven and allow to rest for 1 minute on the cookie sheet before transferring to a wire cooling rack.