Soup, School and Hallmark

Friday, October 20

Eric had an early flight out to San Diego for a work event. I dropped him off around 6:30 a.m. at the airport. It was then school for Sierra and Summer.

A little bit of fog over the bodies of water this fall morning.

Autumn's work called off work for her. She helped me with some things around the house. We made country potato soup with crumbled bacon for dinner.

Jackson enjoying his new spot by the window.

Eric left his duffel bag on the floor. For some reason, Jack likes to sleep on it.

Country potato soup

We watched our first Hallmark Christmas movie for the season. I had to take this photo because it reminded me of the tree topper that my grandma used to have.

After the movie, Autumn and Sierra left and Summer and I took a walk.

He always looks so silly when he's giving himself a bath. Ha!

Addie and her boyfriend, Brad, at the 50th Anniversary Gala at Pensacola Christian College. :)

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Family Photo Album - Christmas 2015

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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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