Happy New Year!

I love New Year's Eve.  It's a time to reflect, remember and look forward.  2012 brought so much change to my life.  I gained a lot of family, but I also lost my grandmother.  I am so thankful to have gotten to know Effie and to have spent 26 years with her on this earth.  She knew I was pregnant and was so excited about baby Raleigh.  I wish they could have met!  I wish she could have been here for at least the rest of the year, to celebrate with our family as we grew.  She passed away in March.  In May, my sister Amy got married; in July, Raleigh Katherine was born and ten days later, my sister Courtney got married.  Another one of her grandchildren (Alan) also got married over the summer.  In October, another great-grandchild was born.  Even with all the joy during these celebrations, there was always some sorrow because of her absence.  So, we've celebrated new family members, new life, and we continue to remember the ones who are no longer with us.

And now, we look forward.  Most people come up with resolutions, goals, hopes and plans.  I don't (come up with anything specific), because they're usually out the window come March January 2nd.  I look forward by envisioning myself as a better wife, mother, daughter, sister, friend, and most of all as a better Christian.  I will strive daily to glorify Christ in all that I do, even on the days when I don't leave the house.  God has blessed us more than we deserve and I want to show Him (and it will never be enough) that I am extremely grateful.

Matthew 5:16

Wordless Wednesday

Mark (at Tupelo Honey)

Kaeley (at Tupelo Honey)

Playground

Red Friday

Static electricity on the slide at the playground

Watching BabyFirst TV

Mud Pie Photo Shoot

I had a few adorable Mud Pie outfits that my mother-in-law gave Raleigh, but they were too big for her this summer. Well, now it's Fall, but I had to have some pictures of her in them! So, we had a little photo session today.

She gave us some that are fit for Fall/Winter and I can't wait to show her off in them!

Wordless Wednesday: Happy Halloween!

10/24/12

10/24/12

A few weeks ago

Tuesday Tastes: Baked Potato and Salad

Sometimes after a weekend of eating food like this...

Breakfast at Tupelo Honey 

Wedding Food: Fried green tomatoes with pimento cheese and bacon; S'mores cupcakes

...you're still full on Monday night and just want something like this:

Baked Potato How-to:

Preheat oven to 350 degrees.  Separate two oven racks in thirds.  Line the bottom rack with aluminum foil or a baking sheet to catch drippings.  

Scrub potatoes.  Poke holes all over with a fork.  In a bowl, cover potatoes with EVOO and salt.  Place on center of top rack and bake for about an hour and 10 minutes.  

Top with whatever you like. Eat the peeling for better nutritious value!  

Wordless Wednesday

Tuesday Tastes: Pesto Shrimp Pasta

This meal cooks quickly and is very easy to prep!  My sister found it here and passed it on to me.  Ray loved it (except for the tomatoes...he's weird about textures), but it wasn't my favorite.  Next time, I would use bigger shrimp and less pesto.

Pesto Shrimp Pasta

Ingredients:
2 tbsp olive oil
2 cloves garlic
1 lb peeled, deveined shrimp*
1 pint cherry tomatoes
12 oz pasta (I used angel hair)
1 8-oz jar pesto
1/4 bunch fresh parsley**
salt and pepper

• Bring a large pot of water to a boil and cook the pasta (3/4 of 16 oz box)
• While the water is coming to a boil, heat a large skillet with olive oil over medium heat.  While the pan is heating, mince the garlic and then add to the pan.  Cook the garlic just until softened and fragrant (1-2 minutes).  
• Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained).  Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes).  They will be pink and not transparent when fully cooked.  
• While the shrimp are cooking, rinse and slice the tomatoes in half.  Once the shrimp is cooked, add the tomatoes.  Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 minutes).  
• Drain the pasta and add it to the skillet along with the jar of pesto.  Stir until everything is evenly coated with pesto.  Sprinkle with fresh parsley.

*I bought frozen, cooked shrimp, because I didn't want to have to take the tails off;  but, it would probably be better to use medium or large shrimp.  You can use cooked or uncooked.

**I bought this, but didn't end up using it. 

One thing I do wish I had done was prep everything beforehand (cutting the tomatoes, mincing the garlic, thawing the shrimp, etc.).  I felt like I was making the biggest mess and rushing to do everything!  

Throw some bread in the oven and save a little pesto and olive oil to mix together for dipping.  This was my favorite part of the meal, along with my glass of cabernet sauvignon!