Update

I think I'm sick! EW! Or at least sleep deprived, something of the sort. All I know is I taught two creative dance classes this morning and I felt like ppppperrrrrflooooey! So I decided to come home, but I'm on the verge of having to go back for the afternoon, bah. I thought I would take this opportunity to not just piss and moan, oh no, I'll give you the update.

Work: Insanely busy, but working itself into a happy ebb and flow, but Nutcracker auditions are this weekend which = more work for me. Ta-ta ebb and flow!

Craft: What's that? No, just kidding, I've been working on a labor intensive project which is very near to completion. I'm sooooooo pumped that it's almost done, and then I will have proof that I'm not just thumb twiddling over here. I've been getting in my sewing time at my mom's Stitch n' Bitch (how cute is that?) every Tuesday night. Supah fun!

Projects: I'm still plugging away on Year of Outfits. It's really funny to see the photos in a collective group over at Flickr and realize that yes, I'm only slightly more fashionable than a hobo.

Cooking: Haven't been doing a ton of it, but I had crazy luck making this Corn Souffle the other day - I got rave reviews for something other than a dessert - yay!

Ingredients:
1.) 2 Tbsp. butter
2.) 1 pkg. (8 oz.) Cream Cheese, cubed
3.) 1 can (15-1/4 oz.) whole kernel corn, drained (I replaced this with 15 oz of frozen corn, since I didn't have time to buy fresh and cut it - if you do this microwave it BEFORE mixing it in, or you'll end up with a momentarily disasterous corn cream cheese block of ice. I would never do that...yeah right)
4.) 1 can (14.75 oz.) cream-style corn
5.) 1 pkg. (8.5 oz.) corn muffin mix
6.) 2 eggs, lightly beaten
7.) 1 cup Shredded Cheddar Cheese

Preparation:
PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well.
POUR into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.
BAKE 40 min. or until golden brown. Cool slightly. Serves 16.

I found this recipe on BakeSpace which is like MySpace for people who cook. I don't use it very often, but it definitely came through for me this time around.

And the BIG EXCITING NEWS is that I am typing this blog post from MY computer. MY NEW MACBOOK!!! And I love it - it's awesome and amazing :)

Cheers Peeps,

Sarah