A Cookie Cutter Diva's Life

Today we spent most of the day at one of our old favorite pools we used to go to a lot on post. The only reason we don't spend more time there is they have a nice baby wading area fenced off but a big pool out of the fence that are so gapped out it's hard to watch all of the kids and the boys like to go in the big pool of course and play on the slide and diving boards.

I haven't been in probably 2yrs and today wasn't a pleasant experience. I was sitting there on the side of the pool with some friends talking and nursing my 6 month old daughter Peyton when I have a life gaurd approach me and ask me if I could cover up while feeding her or leave to feed her and I said no it's way to hot out here! She continues to tell me how guest are complaining about me so why can't I cover up so I continue to inform her of the state laws and how her guest could look somewhere else and that it was ridiculous for her to even approach me.

I later went to the supervisor of the pool who told me when she came back to him and told him I wouldn't do what she asked he called his supervisor to see what to do and was told the same thing I told them. So that was settled but they need to be better educated on breastfeeding for further refrence.





The kids had a lot of fun and were fearless as usual going off the highest diving board!


We had baked spaggetti for dinner tonight! Everyone loved it and a big hit with the kids!

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided


Directions
Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings