It rained!! Rain was falling from the skies in California! I am so excited. My car is excited, the grass is excited, the avocados and oranges are excited! Everyone is excited! Haha

When I was living back east rain was nothing but a pain in the butt! It meant I had to pull out my umbrella, the streets were going to get dirty, and my poor little car would have water marks on it. Now, living through this crazy drought the west coast has been going through for the past three years, everyone gets so excited when it rains.

We drove up to Los Angeles to spend the weekend with Chris’s family and during our drive up the storm rolled into downtown L.A. It was pretty cool to be downtown during a lighting storm. People were pulling over and recording the thunder and lightning with their phones and taking pictures of the lighting bolts.

This was actually only the second time since I moved to California that I have heard thunder and I think it was my first time seeing lightning. It definitely made me miss the summer storms back east. A warm rain shower was always the best, being able to go to bed with the window open and hearing the sound of the rain outside.

So now that you have the So Cal weather report, here is some blog news. I am finally starting to dive into Bloglovin’. What do you all think about it? Is it a good tool to find others and have readers find you? Follow me and let me know what you think about the site. Follow my blog with Bloglovin

This recipe I got from my cousin’s grandmother. I honestly can’t tell you the first time I had this but I remember as a child having it a lot. I don’t even know where. So last year I texted my cousin and said I needed the recipe. I was pleasantly surprised when she sent me it and it was even easier than I thought it would be. It sounds a little weird but it’s a great homey mac and cheese recipe. Enjoy!

1 lb elbow macaroni
28 oz whole peeled tomatoes
½ stick unsalted butter
12-16 slices of white American cheese

1.  Boil pasta to time on box. Pre heat oven to 350˚.
2.  Spray 8 x 8 glass baking dish with non-stick spray and layer ¼ of macaroni along the bottom of the pan. Top with an even layer of cheese.4 slices should cover all the pasta. Squeeze 1-2 tomatoes, depending on size, on top of the cheese breaking apart the tomato and allowing the juices to cover the cheese. Place tablespoon sized slices of butter on top.
3.  Continue process until all pasta is used. Top later should have a layer of cheese. Pour remaining juices from tomato can on top.
4.  Cover with foil and bake 40-45 minutes, until edges are bubbly.