I’m officially peppermint crazy, but if it’s not “peppermint” crazy it’s bound to be something else, so at least this is benign. Because other crazies would be like using my mascara wand to stir coffee, squirting contact solution on my toothbrush and leaving the house for work with no shoes.
As it is, I can be absentminded enough on my own, pregnancy has just made it better—crazier, more fun! I’ve even trained the little guy to sleep in his school clothes, so that any wardrobe malfunction can be diverted during my early morning haze. Don’t worry, the one time, he had to go commando to school is nothing like the Janet Jackson affair, but d@mn! there was so much crying and drama at drop-off that I nearly lost my mind.
And then made worse when I got a call from the nurse’s office and had to hop on the line to reassure my little guy that I bet there are ten other students there—that very day—who forgot to wear underwear. So as far as my absentmindedness is concerned, sleeping in school clothes for the next day is the best work-around to that hazy mass in my head. Thankfully the little guy is all for it since the extra minutes it takes to get dressed has been added to extending time before the alarm clock wakes him up. Matt on the other hand shakes his head almost every morning when he sees Cole walk down the stairs fully dressed—socks and all.
But before your jaw gets anymore slack – let’s talk food. You’ll love this easy no-bake recipe. It’s rich, creamy and can be made two days in advance—holiday perfect if you are pressed for time and oven space.
Hit the jump here to Better Homes and Gardens blog Delish Dish for the full recipe.