My Five Favorite Things of the Week

My first favorite thing of the week is camping! Many of our family trips as kids were camping and I have always enjoyed it. Yes, you do have to spend more on it these days. Ha! But it is just fun!

My new red percolator. The best way to make coffee camping. :)

Pie. :) In this case, strawberry rhubarb. MMM!

Fall-scented candles. I bought my first one last week.

Our camp stove. Probably odd to some of you but I love this stove! Makes cooking in the camp simple and easy!

(We also bought this set up you see that we are able to hook up our stove and lantern to our large propane tank - no more little bottles of propane to mess with! Awesome!)

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Family Photo Album - Christmas 2015

Our family photos from Christmas 2015. I thought I would share with my family and friends. :) Our beautiful mom! Men of the family Ladies of the family Sisters always Cousins...Left to right. Addie-12 (holding Melanie-3), Autumn-10, Jordan-9, Kylee-9, Evan-7, Sierra-8, Luke-6, Summer-5 and Jack-4. Nana and her grandkids! Josh and Rhoda...Eric and Rebekah (that's us!)...Adam and Rachel Sisters and brothers-in-laws My mom and her sons-in-law :) Thank you to Shannon Marie Photography for our photo session. :)

Happy 45th Birthday, Eric!

Happy birthday to my husband, Eric! He turns 45 today. I am surprising him with tickets to a Miami Dolphins game in Miami. I got him tickets one other time years ago when we lived in Reno. We drove to Oakland to see the Dolphins play the Raiders. I think this will be a great memory for him and a home game too! Happy birthday, babe!

Recipe: Chicken Parmesan

Chicken Parmesan This is a delicious recipe from Magnolia Table: Volume 2. 2 boneless, skinless chicken breasts 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 large eggs 1 tsp. garlic salt 1 sleeve (30-40) buttery crackers, crushed 4 oz. Parmesan cheese, grated (about 1 cup) 2 tbsp. olive oil 1 tsp. fresh lemon juice 1/2 cup mayo 1 tbsp. chopped fresh parsley (optional) Preheat the oven to 400 degrees. (I cut the chicken breasts in half to make thinner.). Season with salt and pepper. In a medium bowl, whisk together the eggs and garlic salt until combined. In another bowl, combine the crackers and 1/2 cup of the Parmesan. Dredgs each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate. In a large skillet, heat 1 tbsp of the oil over medium heat. Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side. Remove to a sheet pan or b...

Hope Continually -- Psalm 71:14

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