Here is a photo I took on the road which I shall call "Desert Drive"...
When we got to the condo in St. George, my little brother was there too! He had flown down earlier that day so he could surprise us and spend the weekend as well. We had a really great time catching up, hanging out, playing games, eating, swimming and fighting over dark chocolate candy...

Recipe from lastnight:
This week we have had a lot of fun with our friends. We celebrated our friend's birthday by eating cake and playing Rock Band. I have some pictures from it but they aren't uploading for some reason. Last night a bunch of the students went to a Medical Malpractice Mock Trial held at Planet Hollywood. They had to get all dressed up and wear their white coats, which Ryan absolutely loves to do (no joke) and apparently it was a neat experience for them. They had a real judge and attorneys, etc. So while the men were all on the strip together, I had some of my girlfriends over (and their kids) for dinner. I tried a new recipe which turned out really great! (recipe below)
Here is a picture of me with my friend's baby, Reagan. Love her!
Creamy Spinach Ricotta Pasta
1 pound rigatoni pasta
1 can (15 oz) diced tomatoes with basil, onions, and garlic, undrained
1 cup frozen chopped onions
1 box (10 oz) frozen chopped spinach
2 1/2 cups Alfredo sauce
1 1/2 cups ricotta cheese (i used skim)
1 tsp garlic salt
1/2 tsp black pepper
1/3 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 T extra virgin olive oil
Preheat oven to 425. Lightly spray 9x13 pan. In large pot of boiling salted water, cook pasta. Drain and return to pot. Add undrained tomatoes and onions and toss to combine. Set aside. Cook spinach in microwave according to package. When cool enough to handle, squeeze out excess moisture. Transfer to medium bowl, add alfredo, ricotta, garlic salt, and pepper; stir to combine. Transfer to pot with pasta; toss to combine. Transfer to baking dish. Mix together bread crumbs and parmesan cheese and oil. Sprinkle over pasta. Bake in oven for 20-25 mins.
** I added about 2 cups of shredded rotisserie chicken (yes, I'm obsessed) to the pasta mix and baked it all together. Mmm It was good and I still have half a pan left!
