Chilly November Days

My Fig. :)

Getting ready for the hunting outing.

Most Sunday mornings I watch the service from The Campus Church which is the church for the college students and community there at Pensacola Christian College. Do you see Addie?

She sings at the church services every Sunday. :)

The falling leaves are so pretty in the fall. Even if it does mean raking them!

This recipe is very good! I really enjoyed it! It is a homemade version of the KFC bowls. I'll share this recipe soon. :)

We had a fall coloring sheet and the girls were promised by me a holiday drink. :)

Yummy!

Anyone watching the new Hallmark Christmas movies this season? The girls and I have been watching several. :)

Our realtor sent this nice card for our one year anniversary of buying our home. How sweet!

Comments

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

Search This Blog