I should think, blog readers, that it's time to announce to you the birth of our first grandchild. He was born on October 5th in Denver and he weighed 7 lbs and 13 ounces. His name is Jack, Jack Robert, and he is very fine. Bob and I flew to Denver on October 14th and returned on the following Tuesday. He likes my singing and he likes crossing his arms and legs. Adorable. It was hard to pry him away from Grandpa, (who is the baby whisperer)

Whichever one of us wasn't holding Jack, got to hold Bonnie, the Barbarian (almost as good) We so enjoyed our short time there - didn't do anything except watch football and catch up on the laundry. We only cooked one night, and Lindsey made the salad from the Casa restaurants. I thought it was pretty close to the real deal, so I'm posting it below.

I am working as a math interventionist at an elementary school until Christmas. Elementary kids are so darned sweet. I can't walk through the cafeteria or library without somebody popping up to give me a hug. And they all wave at me in the hall. I am working very hard to try to unlock the math doors for them. Not being a math whiz by any stretch of the imagination, I can appreciate the struggle. Honestly, I don't know what God is trying to tell me about math. He know that I don't like it. WHY DOES IT KEEP COMING BACK FOR ME?

Here's the salad recipe, as promised. Enjoy.

Casa D'angelo Salad II

Salad

12 ounces iceberg lettuce

12 ounces romaine lettuce

1 red pepper chopped

1 green pepper, chopped

4 slices bacon, cooked and crumbled

1 cup garlic flavored croutons

1/4 cup Parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

Dressing

1 & 1/2 teaspoons anchovy paste

1/2 cup red wine vinegar

1/2 teaspoon oregano

3/4 teaspoon pepper

3/4 teaspoon salt

1 garlic clove, minced

1 tablespoon sugar

2 tablespoons cornstarch

1/4 cup Parmesan cheese, shredded

1 cup olive oil or vegetable oil

Toss lettuces, pepper, bacon, mozzarella, and 1/4 Parmesan cheese into large bowl and set aside. To prepare dressing, combine anchovy paste, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup Parmesan cheese into blender. Mix in blender and slowly add the oil. Refrigerate until ready to serve. Combine salad, croutons, and dressing and serve.