Welcome Weekend

It's finally Friday!

Thanksgiving

I've been reading Ann Voskamp's book One Thousand Gifts.

It is an amazing book that is really challenging me to  live my one life well and to be thankful in and for everything.  I've taken her Joy Dare and am writing down at least 3 things a day that I am thankful for.  (You can click on the A Holy Experience tab on the right side of my blog to go to her blog and read about it.)  Here are some things I wrote over the last several days:

A silly dog that makes my days go faster

Flowers on a coffee table 

Left over bridesmaid dress material from my wedding made into a pillow by a special friend

A doll Mamaw gave me

A quilt made by a special lady for our wedding

Curly cues

Sunshine and fresh produce

The sound of a ceiling fan spinning

The cht cht cht of a sprinker

A dog barking in the distance

God is in the details; God is in the moment.  God is in all that blurs by in a life - even hurts in life.

Do not distain the small.  The whole of the life - even the hard - is made up of the minute parts, and if I miss the infinitesmials, I miss the whole. 

Ephesians 5:20

Give thanks for everything to God the Father in the name of our Lord Jesus Christ. 

Taste of Home Tuesday: Cuban Panani

There are some nights that I need something quick for supper and these sandwiches looked worth a try.  We weren't sure about the dill pickle so I left those off.  We've had the sandwiches a couple of times now and have really enoyed them.  

I had some squash and zucchini we needed to use up so we tried this recipe from pinterest.  It was delicious!  We will be eating squash and zucchini this way many more times this summer!   

Photo by Taste of Home

Ingredients
2 garlic cloves, minced
1/2 teaspoon olive oil
1/2 cup reduced-fat mayonnaise
8 slices artisan bread
8 thick slices deli smoked turkey
4 slices deli ham
8 slices Swiss cheese
12 dill pickle slices
1 cup fresh baby spinach

Directions
In a small skillet, cook and stir garlic in oil over medium-high heat until tender. Cool.
Stir garlic into mayonnaise; spread over bread slices. Layer 4 slices of bread with turkey, ham, cheese, pickles and spinach; close sandwiches.
Cook on a panini maker or indoor grill for 2-3 minutes or until browned and cheese is melted. Yield: 4 servings.

Oh Baby!

We drove down to see my family for Father's Day and to celebrate Chad's Birthday.  Baby Wyatt was there and was as cute as ever!

This picture was from 2 Sundays ago when I was down.

I could tell some definite changes in one weeks time.

He makes some pretty cute faces while he sleeps.

I love baby feet!

And then he smiled for Justin and I!

He woke up later and was making more cute faces.

Hanging out with his daddy.

His head is still wobbly:)

They were having a conversation

Wyatts Great Great Uncle Del was there to hold him

As well as his Great Grandfather

A generation picture

We had a great time hanging out with everyone again!!

Taste of Home Tuesday: Red, White, and Blueberry Poke Cake

Summer is in full swing and the 4th of July is just around the corner.  I found this summery cake as I was paging through my magazine.  It is light and delicious, the perfect way to end a 4th of July cookout!

Picture by Taste of Home

Ingredients

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water

2 eggs
1/4 cup canola oil
STRAWBERRY GELATIN:
1-1/2 cups fresh strawberries
1/2 cup water
1 cup plus 2 tablespoons sugar
1 tablespoon strawberry gelatin
BLUEBERRY GELATIN:
1 cup fresh blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
FROSTING AND FILLING:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar

Directions
In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks.
For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature. Repeat steps to make blueberry gelatin.
Pierce top of cake with a wooden skewer at 1/2-in. intervals. Pour cooled strawberry mixture over one cake. Pour cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
Run a knife around edge of pans to loosen. Remove strawberry cake to a serving plate; spread with 1 cup whipped cream. Top with blueberry cake. Frost top and sides with remaining cream. Chill for at least 1 hour before serving. Yield: 12 servings. 

Taste of Home Tuesday: Garlic-Chive Baked Fries

We had fish with our fries the other night.  The fries had a very good flavor, but they weren't quite as crisp as I would have liked.  Justin says I didn't get them spread out far enough which also made them take forever to bake.  I would like to try them again because their flavor was very good.

Ingredients

4 medium russet potatoes
1 tablespoon olive oil
4 teaspoons dried minced chives
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions
Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry.
Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
Bake at 450° for 20-25 minutes or until lightly browned, turning once. Yield: 4 servings.

to do

summer break has arrived!  my to-do list is a mile long.  i've noticed that if i don't have a plan then i don't get as much done.  last year i saw a super cute list idea and made one of my own.  i decided it was time to do it again this year.  this list has a few of the things from my to-do list and some fun ones that will help create a fun memorable summer.

Taste of Home Tuesday: Banana Split Icebox Cake

Yikes!  I almost forgot to post a recipe this week!  The cake I made this week is a little different.  I would have liked more filling in between the layers.  I really liked the filling before I added the crushed pineapple so if I make it again I will probably leave that out.  Justin seemed to like it, after dinner later that night he had another slice commenting on how light it was.  Enjoy!     

Photo by Taste of Home

Ingredients
1 carton (16 ounces) frozen whipped topping, thawed
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: chocolate syrup, halved fresh strawberries and additional banana slices

Directions
In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
Before serving, top with chocolate syrup, strawberries and banana slices. Yield: 10 servings.

Wyatt J.

On May 28th, my older brother and his wife had their first little baby.  Justin and I finally got to meet him this past weekend.  He's just perfect.

He was sleeping the first night we got there.

Cassondra brought him over the the next evening and he hung out with us outside during an intense game of croquet.  Usually I take pictures of the game, but a baby is way better!

He woke up to check out what was going on.

Sunday after he had eaten I got to hold him.  He fell asleep so we snuggled a while.

There's nothing better then holding a snugly baby!

The Proof Of Your Love

This song has been in my heart and on my mind for the last several weeks.
It's all about love.