This is my 50th post! I know, impressive, right?

I met with my tattoo artist tonight and the date is set -- October 26th at 7pm, I'll be getting Sawyer's tree. I told her what changes and improvements I wanted made to my sketch so it will be exciting to see what she comes up with. Of course, I'm the most impatient person in the world and will go nothing short of crazy waiting. But what's two more weeks to have it for the rest of my life, right?

We also met with our new family doctor for the first time today for Beckett's 6-month check-up. Chunky weighs 22 pounds and is 30 inches long. This milk bar apparently produces soft serve. Chocolate and swirl.

I'm attempting to actually go to bed at a decent hour tonight, so I can't stew over this blog post for two hours like I normally do. So here's what we had for dinner tonight. Sinfully bad for you but too good for me to care!

Cheesy Volcano Meatballs

Prep Time: 10 min
Total Time: 24 min
Makes: 4 servings, one sandwich each

1 lb. lean ground beef
6 RITZ Crackers, finely crushed
1/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup spaghetti sauce, divided
12 KRAFT Cheddar Cheese Cubes
4 hot dog buns, partially split

PREHEAT oven to 400ºF. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in medium bowl. Shape into twelve meatballs, using about 2 Tbsp. meat mixture for each.

PLACE, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.

BAKE 14 min. or until meatballs are cooked through (160ºF). Meanwhile, microwave remaining 1/2 cup spaghetti sauce in small microwaveable bowl on HIGH 30 sec. or until heated through (adult assisted).

SPOON sauce evenly into buns. Fill each with three meatballs.

We also did the Bacon, Cheese and Potato Chowder. Not quite as sinful and very very yummy.