Walking to the grocery store when it's in the mid-90s is really not a very good idea, but we were due for a small trip for perishable staples (e.g., bread, milk, cheese) and had an acute need for Pepto-Bismol yesterday -- Vogon has a nasty stomach bug and we were out of the pink stuff. I think he's finally on the mend after being pukey since Friday.

I took advantage of his downtime today and moved some things in the master closet. I straightened up the tall bolts of fabric in there, arranged his shirts by sleeve length, style (pullover or button-down), and tonal value, and moved his hanging trousers to an adjacent half-height rod, netting enough room to fold and make neat stacks of his pajama pants, jeans and shorts on the freshly-cleared shelf above the lower half-height rod. I'm running laundry now and expect the closet to look even nicer after that's all done and put up where it belongs.

That's all a little late since last week's FlyLady zone was the bedroom, but I'm getting it done. I have a large bag of papers that had been stowed under the table in the master bedroom to sort through and sort, file or shred, so I'll still be doing a little work on the bedroom although I plan to turn my focus for the rest of the weekend on taking care of the cluttered hot spots on the living room table and shared counters. (They separate the kitchen from the rest of the living area, in contrast to the counters only accessible within the kitchen.)

...

The Lush Ruby Red Slippers bubble bars I bought from one of the ladies in bunnygirly arrived in the mail earlier this week and I put half of one into Laurel's bath on Friday night. The tub was still full of bubbles half an hour after we drained the tub! I think I've got a little addict on my hands. (:

...

I made baked hash browns to go with breakfast this morning since Laurel complained that I'd stopped making her eggs every morning since school ended. (Between her recently-developed pickiness about which styles of cooked eggs she'll eat and only wanting Cheddar cheese to the point of picking other kinds off of her eggs or refusing to eat them, I think she's ready to learn how to cook.)

She wouldn't even try them, so I sliced up the remainder and put the tray in the freezer. Later, I'll transfer the frozen portions into a freezer bag and enjoy it for the rest of the summer since it's so rich it's more of a treat than an everyday breakfast side.

Baked Hash Browns

32 oz bag of frozen hash browns
8 oz shredded cheddar cheese
1/2 c. chopped onions
10 oz. can cream of chicken soup
4 Tbsp butter, melted
1 cup sour cream
1 cup half and half cream
1 tsp salt
1/4 tsp pepper

Stir all together and put in a greased 9x13" pan. (At this point you can refrigerate it overnight.)

Optional topping:
2 c. crushed corn flakes or other flake cereal
4 Tbsp butter, melted
Toss together and sprinkle on top of the potatoes before baking.

Bake at 350° for one hour or until bubbly and hot.