Mullet and Handle Bars?

Stephen surprised me with this facial hair and this haircut a few weeks ago. It lasted a day, thank goodness.

Spring Break

Stephen and I spent Spring Break in Saint George. Because of our work schedules, we could only go down for a few days, but it was well worth it. We stayed at Stephen's Parent's house, played tennis, went to Zion National Park, and the Saint George Temple. Even though our trip was short, the weather was perfect.

Pesto

Pesto has come to be one of our favorite things to eat. We eat it on pasta, sandwiches, with veggies. It is really easy to make and is ten times better homemade than bottled. This is our favorite pesto recipe--it is from Bride & Groom first and forever cookbook.
Ingredients:
1/2 cup pine nuts
4 cups lightly packed fresh basil
1 1/2 teaspoons chopped garlic
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for dirzzling3/4 cup grated Parmesan, preferably parmigiano-reggiano

Directions:
Preheat oven to 325 degrees. Spread pine nuts on a baking sheet and cook until aromatic and golden brow, 8-10 minutes. Stir the nuts frequently to ensure even cooking. Remove from oven and let cool.

Combine basil, pine nuts, garlic, lemon juice, kosher salt, and pepper in the bowl of a food processor fitted with a steel blade and process until the ingredients are well incorporated, about 15 seconds. Shut off the motor and scrape down the sides of the bowl. With the motor running, slowly add the 1/2 cup olive oil through the feed tube. Shut off the motor and scrape down the sides of the bowl. Ad the cheese and pulse until the mixture comes together and looks like a tick paste. Use immediately or transfer to a container, drizzle with a thin layer of olive oil, cover tightly, and refrigerate. This pesto will keep for two weeks.It is yummy with angel hair pasta, chicken, and cherry tomatoes.