First Haircut!!

Kaitlyn's hair has been getting a little wild and crazy, so I decided to take her for her first haircut today. We went to Kids Kuts in Marietta. I think the first one should be at a really cool kiddie place. Guess who we ran into there? SANTA! He was there today taking pictures with kids and giving out some small gifts. Kaitlyn told him she wanted a puzzle and he just happened to have one in his bag. :) Baby Alyssa sat in Santa's lap too, but she slept right through it. When it was time for Kaitlyn's haircut, she was a little nervous. She was scared that they were going to cut her with the scissors. I always cut Alex's hair with clippers, so she assumed hers would be cut the same way. She did a wonderful job and has a nice, neat haircut now. Hopefully when it grows back in it will be a little thicker. Once it was all over she told me that she was only a little shy. :)

We tried a new recipe for dinner tonight and it was awesome. We had Shrimp and Cheese Grits. The recipe called for the grits to be cooked with water and cream. They were the best grits I have ever eaten. I have discovered the secret to perfect grits and that was the cream! I am going to try making them with milk next time to see if they are just as good.This is the recipe:

Shrimp Over Cheese Grits
Serves 6

INGREDIENTS:

4 1/2 cups water
1/2 cup cream
1 3/4 cups hominy grits
6 ounces processed cheese, cubed
1 tablespoon olive oil
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 Vidalia onions, thinly sliced
1 clove garlic, minced
1 1/2 pounds fresh shrimp, peeled and deveined
salt and ground black pepper to taste
1 dash hot pepper sauce (optional)

DIRECTIONS:
Combine the water and cream in a saucepan over medium heat. Bring to a boil, and stir in the grits. When the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
While you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. Saute the green and red peppers with the onion and garlic. When the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. Season with salt and pepper to taste.
Serve the cheese grits with a generous helping of the shrimp saute over them. Add a dash of hot pepper sauce for heat if you like.