My baby, boy #4 Conner, graduated from high school on Thursday. A storm moved the ceremony indoors, so it was miserably hot and a bit crowded. It was a moment I'll remember as fondly as the day he was born, which I'm pretty sure was only a few months ago.
I've decided there is some sort of hiccup in the time continuum. Perhaps time is shaped like a bell curve. The whole growing up and becoming an adult portion of life seems to take forever. Once you reach that top, it sets off a free fall of days.
I don't have any scientific research to back up my claim, but 9 out of 10 moms agree with me, so it has to be a truth.
|Conner Adam Seckman|
To celebrate, we had Conner's graduation party this Saturday. Nothing fancy, just a backyard BBQ. I was tired of the usual potato salad and pasta salad, so I made mozzarella potatoes. They turned out good enough for Mr. Seckman to hide himself a bowl in the fridge for an after-party snack.
These were super easy, of course, because you all know I only do easy!
2 bags frozen, shredded hash browns
16 oz. shredded mozzarella
2 large cans of cream of chicken soup
8 ounces sour cream
2 sticks of butter
2 tsp. onion powder
Pour the hash browns into a large baking pan (I used a large disposable roasting pan)
Slice butter on top of the hash browns and stick in the oven to melt butter
Mix together the soup, cheese, sour cream, and onion powder
Stir the cheesy mix into the potatoes
Bake for about an hour or until bubbly and a crispy crust forms on top
*This is the crowd-sized version of this recipe. To make a smaller batch, simply cut the recipe in half.