Baby Pool Summer Fun

 Baby who loves water + baby pool + hot day on a shade patio + toys from the dollar store = Fun! Some things never get old or outdated. Check out these funny squid dive toys from the Dollar Tree. Of course Ryan's favorite toy was a plastic tupperware container (had to keep him from using it to drink all the water, though).

When I was pregnant with Ryan's dad, Andrew, we lived in student housing with no air conditioning, and it was an unusually hot summer. Since Brennyn's favorite thing was the campus pool (with no shallow end, so she learned to swim fast and well) I donned my hugely unflattering maternity suit, and that's where we spent the summer. These kids have chlorine in their blood.

Green Bean Casserole 2.0

I'm usually too much of a food snob to admit to liking anything with a cream of mushroom soup base, but I do I love the ubiquitous Thanksgiving green bean casserole. I also love fresh green beans, but my son, who eats at my house frequently, doesn't care for them (and I give him a pass, because he eats everything else on the planet). I noticed that him eating the casserole on Thanksgiving, though, and enjoying it. So I set out to find a better version, one I could use in the summer with the abundant fresh green beans, and wouldn't feel so heavy. After a little trial and error, and adjusting of existing recipes, here it is. Bonus: you can make it in a slow cooker. Try it out on your green bean hater. Mine loved it!

Green Bean Casserole 2.0
 1 lb. fresh green beans
1 can cream of mushroom soup
1 cup french-fried onion rings
1/2 cup grated cheddar cheese
1 can (8 ounces) water chestnuts, sliced
1/4 cup water
1/8 tsp. black pepper

Layer half the ingredients in a slow cooker, then repeat. Cook on high for about 3 hours or low for about 5 hours.