Well it's just darn hot here. I love my pretty long curly hair, but it was getting old and I always wore it up in giant claw clips because I'm hot natured and for practical reasons. So I chopped it. I've had really short hair before , so this doesn't seem that short. My husband wasn't too thrilled, but he'll get used to it :) It was kind of a shock yesterday but he told me he liked it today.
These pictures are not good. I kept forgetting to get dh to take a pic, so I did my best.
It's longer in the front then short and 'stacked' in the back- you can't tell here. It's less than 2 inches long in the back though. I feel much lighter :)
Miss Alexa, my spirited and strong willed 4.5 year old, has been experimenting with scissor the last few months. She cut her hair twice, and I told her that if she did it again I would get her hair cut off. Well, guess what happened.
I love her outfit- it is so her. Clearance at walmart :)
And, you know you live in the south when your supper table looks like this:
Everything is from the garden except the canteloupe and it's local. I didn't plant yellow squash because it grows like crazy and I don't care for it that much. This is the only dish I really like, which we ate with our raw veggies and hamburger gravy served over homemade sourdough bread.
approximately 6 medium/small squash or 4 bigger ones
4-6 slices bacon
1 small onion
1 can diced tomatoes
salt and sugar to taste
First you slice the squash in 1/4 inch rounds and put them in a small pot. Just cover them with water and bring to boil. Simmer for about 10 minutes, till cooked but not mush. Drain and set squash aside. Cut bacon into small pieces and put in the pot. After fat has rendered add chopped onion and cook till softened. Then add the squash, tomatoes and seasonings. I generally add 1-2 T sugar. Let simmer 10-15 minutes. Perty good. Not necessarily frugal, but a nice treat.