Dear Grandparents of Brooke,

(and anyone else that loves this little girl).. some pictures for you!

At the Nordstrom sale a few weeks ago. We put these on her and she kept them on for quite awhile. Oh.. so cool.

Eating ravioli. I put my hands on my cheeks and said, "Oh no, Brookie, you are a mess!" She totally mimicked me and Brent got a snapshot of it.

Her first pigtails! Yes, there really is hair in them. I think she looks so grown up here.

One of my favorite things about moving to Texas that has made the adjustment easier is our neighborhood pool. And every subdivision has one! We've been every Saturday since we moved. She loves it. I probably love it even more. And Brent needs the vitamin D after being indoors 40+ hours a week.

And lastly for today's update: my weekend obsession. I'll explain. Our ward has a food co-op. Here's how it works: if you want to participate drop $10 and a laundry basket off at the person who is in charge that time. They order big bulks of produce and divide it among everyone doing it. And the fun part is, you never know what you'll get! We got A TON of great stuff for only ten dollars, including lots of delicious, ripe mango. What better way to use it than in this recipe:

STICKY RICE WITH MANGO:

(Not my photo but a very pretty one, nonetheless.) Please make this. It is so easy and you're life will never be the same! Recipe is below.

1 c. uncooked soft Jasmine rice

1/2 tsp. salt

1 can coconut milk

2/3 c. sugar

1 mango

(only 5 ingredients!)

Cover rice with cold water and rinse. Repeat until water runs clear, about 3 times and drain. In a medium saucepan bring 1 3/4 cups of water to a boil. Add the rice and stir briefly. Reduce heat to a low simmer and cover. Cook for 20-25 minutes or until the water is absorbed. In a saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Pour the boiled coconut milk into the cooked rice. Stir well. Cover top of rice directly with wax paper or aluminum foil. Let rest for 30 minutes at room temperature. Peel the mango and cut into slices or squares. Spoon the rice or scoop with an ice cream server onto a serving platter and decorate with mango slices.