They had a good time, and I realized that it was the longest I had ever been away from Porter since he was 6 months old. It's probably good for him to do his own thing on occasion! It was quiet here in the house with just me and Molly. I found it relaxing, and we both slept a lot. She, however, was not such a big fan of the girl's weekend. She had never been without Porter before, and I think it made her uneasy. She kept asking for him, and developed a new and totally insane fear of the bathtub drain.
The boys got home late last night, and when Molly and Porter got up this morning, there were big hugs and smiles all around. It was so sweet. And it lasted all of two minutes. And then they fought and screamed at each other all morning. Such is the life of siblings I suppose.
Also. I am now 14 weeks pregnant. It has always been unclear to me exactly when the second trimester starts, but 14 weeks is most definitely there. I am making progress! And not feeling so totally horrible all the time is nice too. I've actually been baking a bit in the past few days.
I think I've blogged about these overnight cinnamon rolls before. But yum. The kids and I ate 2/3 of a seriously huge batch of them this morning for breakfast.
Then the other night we had some friends over for dinner. We had crab cakes and this wonderful risotto that my friend Julie made with some seriously good cheese. And I baked up some savory cheese muffins. You should really make these. They go with everything. And they are crazy good.
Savory Cheese Muffins
adapted from a Cook's Country recipe
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 cup shredded cheddar cheese*
1/4 cup chopped fresh chives
1 1/4 cups milk
3 tablespoons butter, melted
1 large egg
3/4 cup sour cream
1/2 cup shredded Parmesan cheese
Whisk flour, baking powder, salt, cayenne, and pepper together in a large bowl. Mix in cheese and chives, breaking up any clumps, until cheese is coated with flour. Whisk milk, butter, egg and sour cream together in another bowl. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be very thick). Divide batter among greased muffin cups. Sprinkle Parmesan over batter in each cup.
Bake at 350 until light golden brown, and toothpick inserted in center of muffin comes out clean, 25-30 minutes. Cool in pan for a few minutes, then remove muffins. Serve warm. Makes 12 big muffins.
*You can also substitute a cup of crumbled blue cheese. I've never done it, but it sounds like they would be really good with steak.