Have you ever...

Have you ever felt like feeding your kids to sharks?

Have you ever had this kind of mess on your hands? HOURLY?!

Have you ever said, "my children are the cutest on earth?" They really are.

Have you ever cried on the last day of kindergarten because your sweet girl is going to be in school ALL DAY next year?

Have you ever had a terrifying adventure at the duck pond? Alcohol + Swinging fishing lines with hooks + a VERY small space + ghettoblasters + mullets in every direction = we won't be going back to the duck pond on a weekend ever again!

Have you ever seen a girl this adorable at her Mother's Day Program for Preschool?

Have you ever had a baby boy after having three girls 6 and under?
I have.

I had a minute to post a few photos from the past couple of months so I thought I would make the best of it. Dishes can wait, right?

Dear Dad,

You used to be my hero. All powerful, all knowing. As I began to grow up, you became human. Sometimes my perceived enemy, sometimes my greatest ally. You worried for and protected me in your way- you cried with me when I was in pain. You loved me. And now you have become my friend and the best of all my memories wrapped up.

My all powerful, human, unbelievably hard-working, friend. I love you and hope you had a great Father's Day.

Viva Mexico

Yum.

I made Sopes with Carnitas last night and I didn't follow one particular recipe. This happens all the time- I combine a few different recipes but don't write down what I actually did. I am not making that mistake with last nights dinner for it was amazing. I am writing it down mostly for myself but try it out if you want some out of this world Mexican fare.
Carnitas (Shredded and delicious pork)
4-5 lb. Pork butt roast (get as much fat off as you possibly can)
1 c. El Pinto brand salsa (medium heat)
2-3 T. salt
Pour the salsa in a crockpot set to low. Rub Salt into pork roast (making sure all sides are covered) and let sit in crockpot for 7 hours on low. During the last few minutes of crockpot time, preheat your oven to 400 degrees. Transfer Roast from crockpot to a 9x13 baking dish lined with foil. Then cover roast loosely with foil and bake in oven for another 60-90 minutes. Remove from oven and shred.
*While roast is in the oven, make the sope shells and other prep.
2 cups masa (masa harina or maseca)
4 T. white flour
1/2 tsp baking powser
1/2 tsp salt
1 1/4 c. warm water (may need extra water to get dough to smooth consistency)
*Mix dry ingredients and then add water slowly, combining well. Add more water if necessary. Work dough into a large ball and split in half. Cover one half with plastic wrap so it doesn't dry out- and roll out the other half to about 1/4 inch thickness. Use a glass with a 2 1/2" to 3" opening and cut into circles. Heat canola oil in large skillet- (you'll want about 1/4" of oil in the bottom.) Once oil is hot, place dough circles in oil and cook for 60-90 seconds on each side (til lightly browned). Remove from oil and drain on paper towels in heat proof container with lid. Make the most of your dough, re-roll and cut more and repeat until all the dough is gone.
*For ours, we put refried beans on top of the corn sope, then carnitas (pork), homemade guacamole, lettuce, crumbled cotija cheese and salsa. You could also add tomatoes (we were out of them), jalapeno peppers, and cilantro.