Obviously I leave the langua de espanol to Husband.

A few days ago, Hood came up for a girls’ night. Steven had already headed up to Aspen for work so she kept Charlie & me company. We dined on homemade empanadas she learned to make on her mission and watched The Blindside. I loved having her over; she is always so much fun to have around.

PS Here’s the recipe for Pineapple Lush Cake some of you requested:

1 Angel Food Cake Prepared (you can now purchase them made with Splenda if you prefer)
1 large can crushed pineapple in 100% juice
1 box instant vanilla pudding (sugar free if you like)
2 C cool whip (FF or lite if you prefer)

• Cut two horizontal lines in the cake to make three layers
• Mix crushed pineapple, pudding mix & cool whip. Let rest for 5 min.
• Spread mixture in between cake layers and on top (sometimes I have enough left over to cover the remaining outside of the cake but I prefer to let the layers be seen)
• Top with seasonal berries (I think strawberries & Kiwis pair nicely with it)
• Refrigerate for at least 1 hour (I usually do mine for 2)