


Saturday I went to the Husky game, and then to the Mariners game. We lost both games, but the company at each game was pretty awesome, different people at each, so it was a good day. Unfortunately though I have no pictures to document it, which makes me soooo sad. So you'll just have to take my word for it. It was one of those days though that I don't want to forget, so I'll be scrapping a page with no pictures I guess.
Then we flew to LA on Sunday to surprise my sister. She had no idea- love it! We went to Disneyland on Monday, and then got kicked out of the park before we even got in. Didn't think about the fact that I was going with a bunch of alkie's that can't enjoy Disneyland without alcohol. So we left the parking lot and the disney police to go harrass other people, and snuck in.
I'm not sure how much everyone remembers of the day, because while I played mom they proceeded to black out. But I got to go on the big rides, and see the parade, so that made me happy. Here's all of us in line for our first ride. This is about the best photo we got, and really it's cause someone else took it. Most of the pics have about half an eye in them. And then Lesley's camera broke (this is just not a good summer for cameras). 

Makes 9.
Nonstick cooking spray
8 chocolate wafer cookies
1 bar (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup sugar
1 large whole egg plus 1 large egg white
1/3 cup semisweet chocolate chips
Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.
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