Thursday, August 30, 2012

rahh...rahhr...rahh...boom...boom...boom...da..da...da..da..


If Jack could say "Happy Birthday Daddy!" it would sound something like that.  He is stringing sounds together more and more in an effort to communicate. It is really sweet.



Daniel's birthday was low-key this year. Adding a child to the mix and just being plain busy isn't conducive to our usual quick getaway to celebrate routine.



Tuesday night, Daniel's dad dropped in and took us to The Docks to celebrate. We enjoyed a beautiful sunset. Unfortunately they didn't bother to turn any lights on on the deck {normally there are more candles and tiki torches that are lit}. Eating in almost complete darkness with a baby was a bit of a challenge.



For his actual birthday, I asked Daniel what he would like for dinner. He requested salmon, rice and caramel pie. I honored his request with BBQ-Spiced Salmon with Pineapple Salsa, Rice and a Spinach Salad with Caramel Pie for dessert.



Caramel Pie is a favorite in Daniel's family. It is super easy to make and tastes superb.



Caramel Pie
Ingredients
2 (14 oz) cans Eagle-brand Sweetened Condensed Milk
1 Graham Cracker Pie Crust
Cool Whip Topping
Mini Chocolate Chips
Directions
Boil the cans of condensed milk for 4 hours. The water needs to be a rolling boil the entire time and it needs to cover the cans completely – you will have to add water to the pan as it boils. Make sure you removed the label first.

Once the cans have finished "cooking" removed them from the water and carefully open them – be careful because hot caramel may shoot out the top and you don't want to get burned.

Pour the caramel into the pie crust and let cool in the fridge for several hours.

Once cooled, add cool whip and chocolate chips and serve. 

Delish.

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