And the canvas for Miss Marie (Ree Ree) is a 16x20 with vinyl moveable letters (in the stencil section at Hobby Lobby) stick on the words to whatever you want it to say, paint a base coat (I did blue) then him and I went crazy with small paint brushes...
Then peeled off the letters for the finished product...
Then as if that wasn't enough fun for one evening I decided to make ahead dinner for tomorrow's weekly happy hour al fresco with Amber and Brook while dancing and singing (that's a normal occurance at our house). However, I feel I need to add a note about Max and my impeccable comedic timing. While singing and dancing to Chamillionare's "Ridin Dirty" which in itself is funny, especially when Max just repeats "ridin dirty, ridin dirty" over and over again, Max decides to do gator rolls over his Sponge Bob punching bag and exclaims "look mommy, I rollin" to which I rebutted "I'm not hatin". If you know the song you will understand...or just think I'm cheesy.
Gluten Free Buffalo Mac and Cheese
5 tablespoons unsalted butter, plus more for the dish
salt
1 pound gluten free macaroni (I used quinoa)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce
2 tablespoons all-purpose gluten free flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1/2 cup crumbled blue cheese (make sure its gluten free)
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Sprinkle blue cheese over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.