August 2

Finally got my books for school.  Buying books is bittersweet for me; I love having the new books and paging through them and getting excited about the learning journey that I'm about to embark on, but I also hate having to part with the money.  I got books for just four classes and my bill totaled almost $400.  Way more than the typical college student can afford, but about average from my experience. In case you were wondering, this is what it looks like when you buy $400 worth of text books.

This is what $400 worth of textbooks looks like...and they're all USED! 

I also cleaned out my car (which needed it SO badly) and made Rosemary-Lemon Chicken for dinner. (Of course I forgot to take an after picture!)

I threw it all into the crock pot around noon before I went down to school and then by the time I was done cleaning my car at like six it was ready.  I used boneless skinless chicken breasts and did everything the same except that I added 1/2 cup of chicken broth to keep it from drying out.  Katie also made mac & cheese to go with it, as well as some steamed broccoli.  Absolutely delicious and definitely something that we'll be making again!!

Days like this make me kind of sad that summer's about to come to an end.  I love this feeling of freedom and independence and just being able to do what I want and live.  At the same time though, I can't wait to get back into the swing of classes and for everyone who's not in Seguin to get back.  I'm already feeling like this is going to be one amazing semester!

Summer of the Crescent Rolls

We have made a great discovery here at the Arlington: crescent rolls are the perfect vehicle for all of your favorite meat, cheese, and veggie combinations.  Plus, they're pretty cheap and just a few of these puppies make a delicious dinner! So far we've tried: pepperoni and mozzarella, shredded fajita pork loin with red peppers and cheddar, and avocado with Monterey Jack.  Tonight, we may have created our best invention yet! 

May I proudly present...

Bacon-Cheddar Crescent Rolls

Makes 16 rolls

Ingredients: 

• 2 cans of refrigerated crescent roll dough
• 1 package cream cheese, softened
• 2 cups shredded cheddar cheese
• 8 slices of fried bacon, each cut in half
• a dash of garlic powder
• a splash of milk

Heat your oven to 350*. 

In a bowl, combine the cream cheese with milk and garlic powder until it reaches a creamy consistency. Combine with the shredded cheese.  

Unroll and separate your crescent rolls.  

Spread each roll with a layer of the cheese mixture and top with a piece of bacon and roll up.  Place on a cookie sheet and bake for 14-15 minutes. 

Serve with ranch, BBQ sauce, or whatever other dip floats your boat!!