NO PROGRESS! :0(

38 week Dr's appt. yesterday- still dilated 1 centimeter- BUMMER! Been staying busy- trying to coax this baby out! Went to Rocky Mount walked all over the mall, Old Navy & Goodys. Bought Shawn an adorable khaki hat from The Children's Place. Chris got 2 T-shirts from Pac Sun- that boy LOVES clothes. 2 great finds @ Ross for Less- a sweet little plaid Pooh jumper for Shawn $5.99 and the cutest little pink and green dress for Bri $3.50! Tomorrow is "yard day" bought all the dirt and stuff we need for the lawn and garden- renting a rototiller in the morning... Can't wait to put the garden in! Bought some zucchini and okra plants, and a "birdhouse" gourd plant. Saw some that had been dried and painted- will make great fall decorations!

Chicken scampi for dinner- big hit w/ the family- Elton raved (!) & had seconds. Thankfully I made it this morning- knew we'd be busy this afternoon & evening. So nice just to make some garlic cheese bread & nuke the pasta! I am a HUGE fan of do ahead cooking & leftovers. I'm much more productive in the mornings- can easily cook while doing daily housechores. I got the recipe online- its an Olive Garden Copy Cat recipe. I need to print it off and add it to my recipe collection.

WHITE SAUCE:1 tablespoon butter2 tablespoons flour3/4 cup milk; hot
SCAMPI SAUCE:3 tablespoons butter2 tablespoons garlic, crushed3/4 teaspoon crushed red pepper2 tablespoons Italian seasoningblack pepper to taste3/4 cup white wine1 cup chicken broth1/4 cup white sauce
REMAINING INGREDIENTS:1/2 package angel hair pasta, cooked and drainedbell peppers; thinly slicedred onions; thinly sliced10 cloves of garlic; roasted2 chicken breasts; slicedolive oil
For white sauce:Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk (hot so it won’t get lumpy). Set aside. (Keep the white sauce hot until you add to the scampi sauce)
For scampi sauce:Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta. Pour a little of the leftover white sauce over the dish.