Friday Randoms

It's Friday, November 2nd, which means I have an EIGHT month old baby boy!!! It can't be true. I'm going to go ahead and stop the clock right now. No more of this growing business.

We love you, sweet boy!

November also means it's red cup time at Starbucks. Move over pumpkin, you're old news. Time for gingerbread and eggnog! I had my first gingerbread latte of the season last night and it was just as I remembered, so worth the wait:)

I enjoyed said latte while browsing Target last night. I didn't have a lot of extra time but I remembered to check out the Halloween sale. You need to get your pretty little selves to Target ASAP! Every year, all the Halloween goodies go 50% off the day after. I scored some great pre-lit jack-o-lanterns for $3/piece!
You better believe I'll be going back this weekend to look through the costumes, which should be 70% off by then:)

I was SO excited to see all the Christmas goodies that Target was setting out. It's officially Holiday season! Christmas is my absolute favorite time of year. I'm one of those weird people that could listen to Christmas music year round. I may know every word to every carol:) I CAN'T WAIT for Henry to experience his first Christmas!!!
Wrapping your baby's first Christmas presents!? Does it get any better??!!
Here's more proof that I'm Christmas season obsessed:
ABC Family announced their  Countdown to the 25 Days of Christmas Movie Schedule, and the actual 
25 Days of Christmas Schedule.
I see lots of movie watching in front of the fireplace in my future!
  
We just had our family pictures taken by my sweet neighbor, the awesome Amanda Lassiter! I can't wait to see the pics and get Christmas cards made!

How about a recipe?
Spaghetti Squash Parmesan
I made this the other night and it was sooo good. I really love scraping all the squash out with a fork. I'm such a dork. Make sure your squash is big enough- I think mine was on the small side so my dish turned out a bit runny. But Still delish!

You'll need:
1 to 1 1/2lb spaghetti squash
4tbs butter
6 tbs. all-purpose flour
2 chicken bouillon cubes
1/2c hot water
1 1/2 c milk
1/2c plus 2tbs shredded Parmesan cheese
1/2tsp salt
1/4tsp pepper
Preheat the oven to 350º

1.Cut the squash in half and remove seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; Keep oven on.
2.Melt butter in a large saucepan over medium heat. Stir in flour. Reduce heat to low. Cook mixture, stirring continually, for 5 minutes.
3.Dissolve bouillon cubes in hot water. Stir into flour mixture. Add milk gradually, whisking continually.
4.Cook the sauce, stirring frequently, until thickened, about 10 minutes. Stir in 1/2 cup Parmesan, salt and black pepper.
5.Add squash to the sauce and mix well. Spoon into a 3-quart baking dish. Sprinkle with the remaining Parmesan. Bake until bubbly and golden, about 30 minutes.

original recipe

Well that about does it, folks.Have a happy, fun, relaxing weekend!

 I plan to:)