For many of us, our kids have been home since March; and while I know many households struggled to juggle working from home, virtual learning, and extra time with the kids home 24/7, our house relished in the fact that we got Alex home for an extended period of time.
I can not put into words what a blessing it's been to have him home for almost 5 months. It was a gift I didn't know I needed, but one I am so grateful for. I didn't think the bond he shares with his baby brother could get any stronger, but over these past few months, oh it has.
But now, it's the second week of August, and our world, that means back to school. And while yes, it's going to look very different this year, Alex's high school is only offering an in person option, and we support it. We feel confident in their ability to follow the protocols they have laid out, and do their best to keep this kids safe. We feel very fortunate to have him enrolled in a smaller, private high school where they can implement things and hopefully control the "new ways" in a way the kids and teachers will feel comfortable and everyone healthy.
This is one teenager who is READY to go back to school too. He is looking forward to seeing his friends again, being in an actual classroom and something feeling somewhat normal. But we are going to miss him. Oh so much.
This week just so happens to also be Max's 4th birthday. (For those of you who've been long time followers, you might recall, I went into labor on Alex's first day of 6th grade and Max was born the next day!) So we've got lots of celebrating to do, and then we will be sending Bubbie off to his sophomore year.
Alex and I had quite a few mom/son lunch dates over the summer, and one of our favorite places to go is always Chili's. We love their food, and one of Alex's most requested items is their chips, salsa and queso. So, you can imagine the mom points I earned when I learned to make this cheesy goodness at home.
Oh, and I decided a slow cooker recipe would be even better because fall game days are coming fast, hopefully of course, and we love a great dip kept all day in the Crock Pot.
For your next Mexican Night, Taco Tuesday or sitting around watching football Sunday, you will love this simple, delicious dip.
I can't believe it's back to school time already. It is definitely bitter sweet this year. I pray it goes well, and they can stay in school. But I also know if the day comes he has to come back home, what a treat that would be too!
Crock Pot Copycat Chili's Queso
16 oz. Velveeta cheese, cubed
1 (15 oz.) can chili without beans
1 c. milk
1/2 tsp. dried cayenne pepper
3 tsp. chili powder
2 tsp. cumin
2 tsp. paprika
1 tsp. salt
Juice of 1 lime
Put all ingredients in Crock Pot. Cook on LOW 2 hours stirring occasionally. Keep on warm while serving.
Inspired by The Girl Who Ate Everything
Shared at Weekend Potluck
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