How to make a pudding pop & par-tay

So I put together an entry saying nothing much is going on & all of the sudden a ton of stuff starts happening.
It was getting to the point where I've been feeling mechanized--get up, get dressed, eat breakfast, and go to work. Spend hours typing numbers into a computer. Come home, eat dinner, go to water aerobics. Check email or chat on AIM, then bed.

Today my social life sprung into action.I made plans with Meredith to go to lunch Saturday. We're headed out to Bravo! at Jordan Creek. It's this trendy Italian restaurant on the lakefront. Yeah, yeah, I know Jordan Creek is the epitome of capitalist suburban sprawl. But tres chic, no?

Then I check my email and who else should be coming next week but LFM!! ( for those who've only recently started reading this journal, LFM is Lauren, my best friend from high school, who I refer to as LFM here so as not to confuse her with other Laurens I know). She's bringing her roomate Joann, they've been roomates for a couple years and have an apartment in IC. I've never met her before, so I'm excited to meet this Joann of whom I have heard so much. And I haven't seen LFM since Easter!

And the much anticipated canoe trip with The Crew is becoming reality. Hooray! And it will include s'mores.

Which brings me to my next point: the creation of a pudding pop. Today at work, I accidently put my lunch into the freezer (it was one of those with two equal same level doors, one side is fridge, one is freezer). I had a chocolate, Hyvee brand pudding cup in my lunch. When I pulled it out at noon, after 4 hrs of freezerage it was the texture of ice cream. I stuck my spoon in and behold!! Jell-o pudding pops all over again! Remember those lovely late 80s-early 90s treats advertised by Bill Cosby? Mom used to get them for me when I was good & they were on sale at the grocery store. I don't think they still make them, but putting a pudding cup in the freezer for 4hrs seems to create a worthy likeness to them.