I've been a bit under the weather the last couple of weeks.  Lee hasn't been feeling all that great either.  The worst of his bug came and went fast and hard, but mine lingered and got progressively worse until I didn't leave the house for three days,  had to work from home, visit the doctor, get antibiotics and chug cough syrup.   The only good thing about all this, is that I don't feel at all guilty for spending hours in front of the television watching The Tour!  You have to rest to recover right?

It's amazing how much time you can spend watching the tour. There have been some summers that I don't even know where July went I was so engrossed by the Tour.   This year isn't quite so intense -- but it does take precedence over watching anything else.  I'm really looking forward to Stage 16 when they pass through where I use to live in Italy.  You can bet Lee will have to watch more than just the highlights with me on that day!

We celebrated Collin's b-day this last Sunday and made him (Lee made and shopped for) the dinner of his choice.  It was amazing...  Collin requested the pesto stuffed tenderloin he loved so much back in April and Lee made INCREDIBLE and HUGE twice-bake potatoes to go with it.  We honored Collin's Wyoming roots and played pin the Sheriff Badge on the Cowboy.  Lucky for him, the b-day boy won!  The only bummer that day was when washing the dishes I sliced open my thumb and index finger and have since been in splints and all sorts of band aids covering the butterflies and trying to get my wounds to heal.

I've recently been privileged to join a Gourmet Supper Club with some of my closest girl friends.  Everyone is assigned a portion of the meal, we try out a new recipe, eat good food and catch up with each other once a month.  It's quite lovely and I'm really glad to be part of it.  This last week I was assigned the side and made my first ever stuffed bell peppers.  They were a bit of work but turned out very yummy.  They were stuffed with rice, black beans, corn, tomatoes, Monterey Jack cheese and seasonings.  It's fun to have a reason to try something new and a little more gourmet than what I'd normally do.  Thanks girls!