Autumn Accepted to PCC!

Our Rover dog for the weekend - Daisy. She was soo good and sweet. :)

Eric was doing an event locally from Thursday evening to Monday. Since he is traveling so much, he asked if I would come and see the event and spend the night with him. I love that he wants me there to meet all the attendees and members of the club. It truly makes me feel loved and special.

It was a beautiful evening weather-wise. They had food trucks there for the delegates and I had a delicious burger - Hawaiian style with teriyaki spam on it! I would have never thought I would choose and like something like this but it was really good! And a fruity drink too! Thanks to CI for the free meal!

I got to meet a lot of the club members at the food trucks Friday night. The next morning, I attended the breakfast with Eric and met more.

Then it was back home for the weekend.

We also received exciting news in the mail! Autumn's acceptance letter to Pensacola Christian College!

We are so proud of this girl and I am very excited for her journey at PCC.

Love you, Autumn!

To finish out our Saturday, I made a new recipe - chicken piccata pockets. I really liked them! I will share this recipe from Taste of Home soon.

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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!

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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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