Foggy September Morning

Tuesday, September 12 - After the big storm, we woke up to a foggy morning. I love fog!!

A picture from Pensacola Christian College during Greek Rush - a big event on campus. Where our oldest goes to college.

Oh my sweet boy, Jackson.

Had to weed again. I need to finish this project and get the weed barrier and rock down.

After weeding, I trimmed the backyard. I also tried to do some on the other side of our fence in the preserve but got weeds wrapped inside and it started smoking. Oops!

I also did laundry and swept and mopped all my floors.

School - Day 19.

I then made clam chowder and Rachel grilled sandwiches (Swiss cheese, deli turkey, sauerkraut, Thousand Island dressing - grilled)

The night ended in an epic lightning storm! Here are some videos I took watching it.

I love these fantastic summer thunderstorms!

Do you love storms?

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