We had a little dinner party last night. Josh's best friend came over with his wife and 2 daughters, ages 3 and 4 months. It was weird having a baby in the house. Good practice, though.
Dinner rocked, if I do say so myself. We had marinated pork (my own secret recipe), potato salad and blueberry & tomato salad. For dessert we had raspberries with citrus cream. Sooo good, sooo easy.

Tomorrow we leave for vacation. My cousin is getting married in the same little Colorado town that my best friend lives in. My friend just called to say that we can stay with her instead of the hotel. Hooray! I haven't seen her in 2 years, and she'll be leave for Costa Rica in September, so I'll take every extra minute with her I can get.

Anyway, road trip tomorrow. Durango, then Albuquerque. Fun fun fun.

Oh yeah, here's some recipes:

Blueberry tomato salad:

2 containers blueberries, rinsed.
1 container grape tomatoes, rinsed then halved.
4 tbsp. Olive oil
2 tbsp. balsamic vinegar

Mix it all up, serve it cold on spinach leaves.

Raspberries with citrus cream: (1 gram o'fat, in case you were wondering)

4 containers rasp., rinsed
2 8oz. lemon yogurt
1/2 container cool whip
6 tbsp. sugar

Measure out 4 cups rasp. Divide among 8 parfait cups. Mix yogurt and cool whip and then dollop on top of rasp. Can be served immediately, but I like to chill for an hour or so. Top each with remaining rasp. Heat sugar in heavy skillet or saucepan on med high heat until it begins to melt and turn golden, shaking pan to spread sugar. Do not stir. Once it gets melting, reduce heat to med or med-low and continue to heat for about 5 minutes until syrup-y, stirring when necessary. Remove from heat. Rest it for 1 minute. Using a fork, dip the tines in sugar and then drip the sugar off the fork for a moment. Shake the fork over the rasp. to create sugar strings on top. If sugar begins to harden, return to a medium heat to melt again. Serve cold.