Thursday, January 31, 2013

Thirty, Flirty and Thriving

On December 28th, I hit the big 3-0. For some reason, it didn't seem like a big deal to me. Sure, it means that I now have a "3" at the beginning of my age, rather than a "2", but other than that, not much seems to have changed. I still sometimes feel like a grown up, and sometimes like someone who's trying to "grow up". As much as I enjoyed my twenties, I think that my thirties are going to be even better.

We had a few birthday celebrations over the course of a month. Just before my actual birthday, Robert and I went to dinner at Legacy Bar and Grill with our good friends Bailey and Amanda. Amanda turned 30 a few days after me and they were headed out of town to celebrate. We had a delicious meal and are so, so excited that they are Amanda is going to be having a baby in July! What fun news!

The morning of my actual birthday, Robert had the day off work but he sweetly got up when I did and helped me make breakfast. Then, we opened some gifts. Layla and Robert gave me a fantastic new purse! That night, we enjoyed drinks and dinner with friends at the Bike Shop.


Great job, Layla!

The weekend of the 19th, we traveled to Birmingham for a joint birthday celebration with my family. My cousin Emily turned 30 on the 25th of January and Robert turns 30 on the 21st of February so we met in the middle. We had dinner with my parents, sisters, grandparents, aunts and cousins at Hot & Hot Fish Club, one of our favorite restaurants. We also ate at Hot & Hot the night of our engagement so it will always be a special place to me! As always, the company and food could not have been better. I am so thankful for my wonderful family, especially my parents, who went out of their way to make my 30th so memorable.



Here's to thirty more years of wonderful!

Tuesday, January 29, 2013

The Peppermint Pig

Trying to catch back up on posts...internet issues have stalled me.

A few years ago, we began a peppermint pig tradition at my grandparents' house for Christmas. I believe that mom and I ran across the pig in a Hearth Song catalog and thought it might be fun to try. Now it's turned into one of my very favorite parts of Christmas!


The pigs are made by a company called Saratoga Sweets. There's a story that accompanies the pigs, which tells us of how the peppermint pig came to serve as a symobol of good health, happiness and prosperity. According to tradition, after the holiday dinner, the pig is placed within the enclosed bag. The pig is then passed around those gathered, each in turn giving the pouch a firm tap and sharing a tale of the past year's good fortune.


Each year, after we finish unwrapping gifts, we read the Christmas story. Then, in descending age order, we each get a turn to share with the family something or things for which we are thankful. Since we started the tradition, we've been thankful for anniversaries, new grandchildren, engagements, new homes, new jobs, surgeries and chemotherapy gone well, graduations and getting into new schools, and even a national championship. There is always laughter and there are always tears.

After everyone has had their turn, the pouch is opened and each member of the family eats the peppermint, guaranteed to bring you good luck throughout the next year. If you're looking to add a new tradition to your holiday festivities, this one's pretty awesome!

Monday, January 7, 2013

Christmas Recap, Part Two

*For some reason, Blogger isn't letting me add pictures. Very frustrating!

Christmas morning, we woke up bright and early to open gifts from the family. We got some amazing gifts! I have to say that my favorite gift was the Cook's Journal that my mom gave to Sarah, Natalie and I. She took the time to write down many of our family recipes inside each journal. It's a gift I know that we'll all treasure for years to come!

Mom also gave us baskets of handmade goods; bath salts, laundry detergent, seasoning salts, cinnamon butter and apple butter. So fun! I can't lie...I also love the Tory Burch shoes a heck of a lot. Unfortunately, they were a half-size too small so I'll get the correct size in a few weeks. After we opened our gifts, we cooked a traditional breakfast together: biscuits, gravy, sausage, bacon, eggs and fruit. Absolutely worth every calorie.

After breakfast, we showered and loaded up for the trip to Trussville. Since Robert, Layla and I were heading to Mobile from Trussville, our car was completely packed. We even had to stick some things in the back of the truck and wrap them in garbage bags.

We made it safely to my Grandparents' house and enjoyed a wonderful Christmas lunch and exchanged gifts. We draw names in the fall and it's always fun to figure out who had whose name. Emily had my name and I was the recipient of a beautiful Kate Spade bracelet, comfy pj's and the world's largest gummy bear. He weighed in at five pounds.

It was while we were finishing opening gifts that we realized the weather was going to be less than ideal for our trip home. We quickly read the Christmas story, broke the peppermint pig (more on that later) and hit the road.

As soon as we got in the car, Robert and I both discovered that we had multiple missed calls and text messages from friends asking if we were okay. We had no idea what was going on. I quickly consulted Facebook and discovered that there had been a tornado that touched down in Midtown Mobile, the area where we live. We let everyone know that we were okay and called a neighbor to check on our house. Our neighbor told us that our street appeared to have fared well. We were very thankful but still nervous for the drive!

From Birmingham to Evergreen, the drive was rainy but okay. Once we hit Evergreen, things took a turn for the worse. To say that the weather was horrible would be putting it lightly. I've never been that scared in my life. Robert was trying to keep the car on the road and I was simultaneously praying and crying. We had lots of people texting and telling us to get off the road but honestly we were scared to try to get off of the interstate.

Around Atmore, the weather let up. I told Robert that we needed to get off and look at the radar. We knew that if we needed to, we could always stay at the Wind Creek Casino ($$$) for the night. We pulled into a rickety gas station and both went in to use the restroom. When we got back in the car, we pulled up the radar and discovered that we were right in the middle of the pink tornado box thing. Robert declared that we weren't staying at the gas station and floored it across the street to a hotel. He pulled up under the awning, told me to jump out and I ran inside. He parked the car and told Layla that we loved her. I went inside to find several other people who had also sought shelter at the hotel. Luckily, we were able to wait out the storm there and get back on the road.

A few miles down the interstate, we came across pine trees that had fallen across the interstate and cars that had barrel rolled over the trees. We actually had to drive on the side of the interstate to pass through. I am so thankful that we stopped when we did!

We made it back to Mobile safely. We didn't have power but we didn't have storm damage. We lit candles, unloaded what we could from the car and crashed. Some of our friends did have damage to their homes, but we are so grateful and blessed that no one was severely hurt or killed in the storm! Seriously, two tornadoes in a week!

Birthday/New Year post to come!

Wednesday, January 2, 2013

Christmas Recap, Part One

Clearly, things have been busy and I haven't managed to finish a post in quite some time. Hopefully, this week I can catch up!


Card handmade by Sarah. Love!

Thanksgiving to Christmas is always a busy time of the year for us. This year was no exception. Around the second week in December, Robert left for New Orleans for a week and then traveled to Boston the following week which added a bit of extra stress since Layla and I were on our own. Luckily, we got most of our Christmas shopping done early so we spend a good bit of time wrapping presents and decorating the house. And of course, we also spent a lot of time in the kitchen, baking cookies and candy for co-workers, friends, family and neighbors.


Almond Cream Cheese Cookies, Salted Dark Chocolate Peanut Brittle,
Classic Sugar Cookies, Mint Chocolate Cloud Cookies 

We celebrated Christmas with Robert's parents two Sundays before Christmas. This worked out well with all of our schedules as opposed to trying to "have Christmas" on a weeknight. I am so excited about our big gift from them, a new buffet. I love to entertain and we're working on getting the house furnished so that we can have a proper dinner party. The buffet is beautiful and looks great in our dining room!



On the 23rd, we made the trip up to Decatur. That night, we cooked steaks, made a grocery store run, and hung out with my family. I am so appreciative of the time we get to spend with my parents and two sisters, as they seem to be few and far between as we get older.

Monday, we hosted my Dad's family for Christmas Eve. All the little kids get gifts and the adults play dirty Santa. We walked away with a wine fridge and some Kate Spade earrings. Not too shabby! And yes, I brought the earrings as my gift so I was thrilled to take them home! After the festivities ended, Nat and I went with Dad to take my grandmother back to the nursing home. While we were there, Dad and Nana had a discussion about how to make homemade biscuits that was just priceless. Maybe I'm overly sentimental, but as I get older I'm realizing how important it is to treasure these little moments.



I'll be back with a post on Christmas day, goodness what a long day!

Tuesday, December 18, 2012

Chocolate Pecan Pie

I have to admit that the thought of making a pecan pie for Thanksgiving was intimidating. I've read horror stories of attempts to make the perfect pecan pie. They turn out burnt, soupy, rock-hard, etc. In retrospect, I probably should have given the recipe a run-through before Thanksgiving morning. Luckily, this one turned out well the first time through! I'm actually planning on making it again next week for Christmas. If you're in need of an easy and delicious holiday dessert, I'd certainly recommend this pie.


Admittedly, not my best photography.


Chocolate Pecan Pie
Recipe from Southern Plate

Ingredients
1 ready-made 9" Deep-dish pie crust
1/2 cup chocolate chips
3 eggs
2/3 cup sugar
1/2 tsp. salt
1/3 cup butter melted (real butter only for me)
1 cup corn syrup ( like Karo)
1 cup pecan halves or pecan pieces

Instructions
1. Preheat oven to 375.
2. In one big bowl, use a hand mixer on low for about minute to beat eggs, sugar, salt, melted butter and corn syrup together. Stir pecans into mixture. Put choc. chips on bottom of pie shell and slowly pour pecan mixture over chocolate chips.
3. Bake between 45 and 60 minutes (depending on your oven) until it is set.
4. Cool for a few minutes before cutting. Serve w/ Vanilla ice cream for a real treat!

Friday, December 7, 2012

A change...will do you good.

Thus far, I've refrained from addressing our coaching issues. Since some things are beginning to fall in place, I thought I'd share a few words on the subject.

As everyone knows, shortly after the Iron Bowl, Gene Chizik was fired from his position as the head coach of the Auburn Tiger football team. It was really no surprise, considering the final score of the Iron Bowl and the fact that folks had been calling for his head since the Arkansas/State/Vandy stretch.

So what's happened since then...We've hired a new head coach, defensive coordinator and offensive coordinator. As I'm typing this, I think those are the only three confirmed positions.  

I'm hesitant to make any judgment calls as to how successful I think the new coaches can be. However, I will share a bit about the coaches and some pros and cons of each. Bear with me.



Gus Malzahn - Malzahn was offensive coordinator at Auburn during the 2009, 2010 and 2011 seasons. He left to serve as head coach for Arkansas state and was there for just one season. The team finished 9-3. Initially, I was unhappy with the decision to hire Malzahn. He doesn't have much head coach experience and I felt that we needed someone more of a hard-nosed disciplinarian. I would have loved Petrino without the baggage. As time goes on, I'm feeling more confident in Malzahn due to some of the staffing choices that he's made.

After Malzahn was hired, he chose to first hire coordinators and then let them choose their assistants. This caused a great deal of uproar about all of our current coaches being let go. Have no fear, there is still a chance that they could return. I, for one, like this plan, as I think it gives each assistant a greater sense of accountability. They not only have to be accountable to Malzahn, but also to their coordinator.

Also of note is that Malzahn's wife might be certifiably nuts.

So, who are the coordinators?



Ellis Johnson - The first thing I read about this guy was that he coached at Southern Miss last season and led them to finish 0-12. Ummm, what? While he's clearly not an amazing (or maybe even decent) head coach, he's proven to be a very successful defensive coordinator in the past, putting up top 15 defenses in his three years at South Carolina. I've also heard that he's old, crotchety, and loves bourbon. Perfect. 



Rhett Lashlee - This guy is 29 years old. Can you even imagine? I read somewhere that his current yearly salary is less than what Chizik makes in two weeks. Lashlee worked under Malzahn at Auburn in 2009 and 2010. He was the offensive coordinator and quarterbacks coach for Samford in 2011. When Malzahn took the position as the Red Wolves head coach in 2011, Lashlee joined him as the offensive coordinator. I'm a little worried about his age, but I'm sure he knows Malzahn's offense like the back of his hand. There's something to be said for that.

Sidenote: His wife has a blog, Team Lashlee. I looked at it yesterday. They have two cute twin boys. Today, my access was denied. They've switched it to invited users only. Go figure.


Who won't be coming back? We know that Kevin Yoxall, the strength and conditioning coach, will not be retained. Since it was announced, Twitter has been buzzing with players in support of "Yox". I've read that he was a great guy and a friend to many of the players. We don't need a friend, we need strength and conditioning and clearly we're lacking in that area.

As of this morning, word on the street is that Trooper Taylor will not be returning either. See ya Reuben Foster. I know that Trooper was a great recruiter, but I've also heard him termed a "cancer" to our football program. I think it's best to start with a clean slate. I have a feeling that we'll come out better in the end without him.

Names being tossed around as potential coaches/assistants: Tracy Rocker (former Auburn defensive tackle and current Tennessee Titans defensive line coach), Ryan Russell (graduate assistant on the strength and conditioning staff at Auburn in 2005-2006) and Kodi Burns (former Auburn wide receiver and current graduate assistant at Arkansas State). I'd love to see Rocker and Burns back on the field.

All in all, I'm happy with the changes. For now, I guess I'll sit back and see what sort of attrition we have due to new staff, and how many other recruits we'll lose. I'll also continue to hope that one day I wake up and Jay Jacobs has been replaced.



Monday, December 3, 2012

Gameday Grub: White Pizza Dip

Even though Auburn's football season has concluded, by no means is dip season over. I believe that the first time I enjoyed this dip was at Laurie's birthday bash this summer. Nat brought the dip and we've requested it multiple times since. On Saturday, Witt and Ashley were hosting our Supper Club after the SEC Championship. I signed up to bring an appetizer with this dip in mind. It didn't disappoint. I followed the recipe fairly closely, just substituting dried oregano and thyme for fresh, and an Italian cheese blend (Publix brand) for the mozzarella and provolone. If you have a holiday party coming up, I'd highly recommend the recipe!

White Pizza Dip
Recipe from How Sweet It Is
serves about 6-8


Image from How Sweet It Is

1 pint grape tomatoes, tomatoes cut in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + more for garnish
4 garlic cloves, minced or pressed
1/4 cup freshly chopped basil leaves
2 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
crackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.

While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine.

Transfer mixture to an oven-safe baking dish. Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.