Day 6 from Burbank: Oh yeah, and I had some fries.

8:30am

Hubby and I just spent 2 hours in bed.
Not sleeping!

That's 7 years in "people with no kids" time.

Suddenly my husband's biting sarcasm turns into witty humor.

And wow! He's still totally hot!
I've never had to change a light bulb.

I should be nicer to him.

I serve him coffee in bed with a baguette, cream cheese and sliced apple.

We pretend we're in France and have just spent 50 bucks for this room service breakfast.

I look coquettishly at him and say something insulting.

For the next few hours he speaks with a really bad French accent.

Our kid was off playing with our French Au Pair (Dora the Explorer).

Judge me or not. Everyone is smiling and we just don't care.

I didn't do the stairs today.

Who cares?

(That's totally French)

Oh yeah, and I had some fries.

I didn't make the fries from scratch.
They are frozen sweet potato fries from Trader Joe's.

We had some veggies with that and a little bit of baguette.

Laura requested the recipe for

Jennifer's Blueberry Lemon Preserves

Thanks Jen!

Jennifer’s Blueberry Lemon Preserves

Eight 8 ounce jars

5 1/2 cups blueberries or 2 lbs.

4 1/2 cups sugar

2 large lemons, you just want the yellow rind, grated fine

1/2 cup lemon juice no pits

1/2 tsp butter

2 (3 ounce) envelopes liquid fruit pectin

1. Mash blueberries in a large pot.

2. Add sugar, lemon peel, butter and lemon juice to the blueberries.

3. Bring to a rolling boil over high heat; stir frequently.

4. Stir in pectin.

5. Boil hard for 1 minute. 1 minute not less… not much more.

6. Remove from heat and skim foam (if necessary).

7. Immediately ladle into hot jars, leaving a 1/4 inch

headspace.

8. Cap and process for 10 minutes in a bath canner.