Saturday, January 31

Almond Pesto Chicken

I absolutely love chicken. Its so transitional and cheap. Especially when they run sales, I tend to stock up. Easy to feed a household of 6. This dish is a wonderful stretcher, very filling and easy to toss together. 

Almond Pesto Chicken

2 cloves garlic, chopped
1/4 cup unsalted almonds
1 cup fresh basil, plus*
6 tablespoons olive oil
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 lbs chicken breast
3 Tablespoons cider vinegar

Optional add-ins: 1 large Tomato chopped, red peppers flakes, marinated olives

*1/2 cup of dried basil can be substitute but does not equal the same flavor as fresh in this dish

Slice chicken breast into stripes and slightly brown in a lightly greased skillet. Do not cook thoroughly. Set to the side.

Chop the garlic, almonds, and 1 cup basil in a food processor or blender. Fold in 1/4 cup oil, Parmesan, salt, and 1/4 tsp of pepper to the mixture. 

Spoon 1/2 of your pesto over the chicken and broil in a grease baking dish for 10 minutes. Turn chicken and top with remaining pesto and broil for another 6 minutes or until chicken is cooked thoroughly. 

Mix remaining basil, 2 tbs olive oil, remaining pepper, and cider vinegar and your optional add-ins, in a small bowl and serve over chicken and toss with your favorite pasta.

Thursday, January 29

The Good, The Bad, and The Cruddy

I consider myself a clean person and I keep my home in order. Dirt and clutter make me (more) insane. I get depressed and even more lazy if I don't keep on top of things. So I have a daily, weekly, monthly and yearly cleaning schedule list and I'm 98% perfect about keeping it checked off. Okay, I lied...maybe 75%....

However.....the refrigerator is my nemesis. I just hate taking out the shelves and really scrubbing them. Moving all the food, produce, and millions of little things that tend to pile up. I tend to just do a weekly wipe down and let it go...

Since my refrig is on the bare side and I really need to go shopping I thought I would get off my lazy bum and do a deep clean. Toss out the mess and really scrub it down. You know the four month old sour cream, the moldy green pepper that tried to commit suicide in the crisp drawer, and of course the millions of condiment bottles hanging out on the side...don't all have it. Come on...admit it....there ya go....welcome to normalcy. 

This is what was hidden behind the drawers and the crud build up (one weeks worth) on the shelves....Southern Sweet Tea is the house wine of the south...but it's a horror on refrigerator shelves...and onion skins are sneaky little noids. I really think they had a plan of attack in the works for the next person to venture into the white abyss. 

So my fellow bloggers...I am normal (I think)...and I'm not perfect. I had the crud. Wonder what I'll find the next time I venture down me...I will be awhile, but at least now I know I won't be attacked at least for the next month. 

Tuesday, January 27

When life gives you lemons...Make Pound Cake!!

My husband truly has the largest sweet tooth known to man. He has always loved the pound cakes from Starbucks. Dense, sweet, and buttery...but I hate him paying for something I know I can make just as delicious at home. I've search the Internet up and down, back and forth to find a copy cat recipe...but alas nothing was found. Those that were did not measure up to his standards. Starbucks actually buys their cakes from Solana Beach Baking Company who has their recipes under lock and key. So I decided to experiment. 

Took me a little testing and some flops, but I finally have my own copy of their lemon pound cake down to a science. Melt in your mouth zesty lemon flavor and a dense, moist, and heavy texture as pound cake should be. Paired with the lemon icing...its just fabulous. Life can hand me lemons anytime...I'll just make pound cake.

Lemon Pound Cake with Lemon Icing

2/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1 cup sugar
2 Tablespoons salted butter, softened
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Juice from two medium lemons (approx 1/3 cup)
1/2 cup vegetable oil

1 cup plus 1 teaspoon powdered sugar
2 Tablespoons whole milk
1/2 teaspoon pure lemon extract

Preheat oven to 350 degrees.

Grease a 9x5 loaf pan well. 

In a medium bowl mix flour, baking soda, and baking powder. 

In mixing bowl or stand mixer, cream butter.  Add sugar, eggs, vanilla, lemon extract, lemon juice and oil until mixed well. 

Add dry ingredient mixture to your mixer and blend until smooth. No not over mix. 

Pour batter into prepared pan and bake for 45-50 minutes or until testing stick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.

Let cake cool before icing.

For icing blend powdered sugar, milk, and lemon extract until creamy. Ice the top of your cake and let the icing drip down the sides of your pound cake.  Let icing set before slicing. 

Sunday, January 25

Who's Got Crabs?


 Okay, so they are not the kind that causes itching and you can't find them pole vaulting off public toilet seats...But  promise you..people actually do want you to pass these around. 

If anyone knows our family, you know we go nuts over good seafood dishes. Shrimp, scallops, oysters, fish, and of course crab meat. There are so many different ways to prepare crab cakes. Each area hasn't their own distinct recipe. Me, eh, if it has real crab meat I'm not going to turn it down. 

This recipe is a cross between your typical Maryland crab cake and Paula Deen's recipe. It's not exactly a Maryland crab cake, yet, not to far off.

These hold up great without to much flaking and would make great Crab Cake burgers. 

Me, I like them just the plain ole fashioned way...with a fork. 

Country Crab Cakes

1 lbs crab meat
1/2 cup chopped green onion
3/4 cup bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon juice
Flour for dusting
1/2 cup Oil for frying (omit if baking)

Remove all shells from crab meat

Combine all ingredients except oil in a large mixing bowl. Mix evenly and form into patties and dust lightly with flour.

Heat oil in skillet over medium heat. Carefully place cakes in hot oil. Fry for 4-5 minutes until browned, then flip gently and fry for another 4 minutes. 

Friday, January 23

Friday Finds

We did get some snow Monday night. Although it wasn't the dreaded 4-5 inches they called for...we got a sprinkle. Enough to close the schools, to the delight of my two oldest. They spent the day trying to make snow people, which as you can see there wasn't even enough to make a snowman for an ant farm. They tried though. What can I say, we live in the south...snow days are very few and far between. Which I'm 100% sure Miss Holly aka super fab pooch is grateful for. She hated getting her little paws wet and just wanted to know exactly who was going to clean up all that mess.

It melted by afternoon and then the kids decided to build forts and hide from their tiniest sibling. Holly happily napped on the couch. Mom on the other hand got to relax and browse are this weeks fabulous finds.

First is the adorable Hugs and Kisses Red Apron from Creative Designs by Nicole. I received this as a birthday gift and I just LOVE it. The picture does not do it justice. Its very well made and functional for a great everyday apron. Although this isn't available anymore (ha ha), she does have others. 

Second I found this wonderful little tutorial for Cupcake Bath Bombs at Little Birdie Secrets. This will be a great idea for Hannah and I to sink our hands in for Christmas or birthday gifts. They also have tons of other great homemade DIY ideas.

Thursday, January 22

Simplicity at its BEST... traditional chocolate cake

Don't you always just drool over the cakes you see on TV or in bakeries? They are always so beautifully decorated and look like mini sculptures. You just know they are a chocolate lovers equivalent to Red Bull...they come with 4o million fillings and twice as many frosting choices. You sink your teeth into them with relish...then discover...its not as good as grandmas. Then you regret selling your first born child to afford the upscale bakery cake. 

Let's head back to a simpler time. A time where good cake was just cake.  No sugar roses or raspberry cream filling. Where all cakes were just good ole fashioned goodness. 

This is one of those recipes. Traditional and just perfect. It's light and EXTREMELY moist. And OH so very RICH. It really is the perfect chocolate cake recipe. And guess what, its'm serious, it take just a few minutes longer than your average box mix. Make this and you will never buy a box mix again. 

Basic Chocolate Cake

2 cups sugar
2  1/2 cups sifted CAKE flour*
3/4 sifted baking cocoa powder
1  1/2 baking powder
1  1/2 baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3/4 cup boiling water

Note* Cake flour makes cakes light and fluffy. If you want a denser cake substitute all-purpose flour by subtracting 2 tablespoons per cup of cake flour. 

Preheat oven to 350 degrees. Grease and flour, two 9 inch cake pans or 13x9 inch pan. Do not use 8 inch pans. Cake will over flow. 

In a large mixing bowl shift combine all dry ingredients. 

Add eggs, milk, oil and vanilla and beat on medium for approx. 2 minutes and batter is well blended. Do not over beat. 

Gently fold in boiling water (batter will be thin). 

Transfer to prepared cake pans and bake at 350 degrees for 35 minutes for 9 inch round pans or 40 minutes for 13x9 inch pan or until wooden pick comes out clean. 

Let cool 20 minutes before transferring to wire rack or cake plate. 

Chocolate Butter Cream Frosting (VERY EASY)

This is a WONDERFUL frosting. Not the greatest for decorating, but I guarantee the taste will make you forgive its culinary fashion fau' paux. 

1/2 cup softened butter (real butter, no substitutions)
2 2/3 cups sifted confectioners sugar
1/3 cup milk 
1 1/2 teaspoon pure vanilla extract
1/2 cup sifted baking cocoa powder

In a large mixing bowl or stand mixer, cream butter.

Blend in cocoa powder, vanilla, sugar and milk. 

Beat until desired texture is achieved. 

NOTE* freezes well 

Monday, January 19

The Warm Fuzzies

They are actually calling for snow here tonight. 4-5 inches. Like I told my kids, I'll believe it when I see it, then asked them when was the last time they saw snow...of course the answer was the all annoying "ummmm". So, there was the answer. 

So okay, my inner child got the best of me and I did stick my head out the door. No snow...but goodness is it COLD...brrrr. Makes me wish I had something to give me the warm fuzzies. Nothing like wrapping in a warm robe, with thick furry socks and having something hot and steamy in your hands. Especially when the steam hits your nose and sends the heat radiating down to your toes. Mmmmm.

I like the consistency of stew, so the soups I enjoy are thick, hearty, and stick to your ribs wonderful. Here is one of our family favorites. Easy and affordable for a large family, freezes well, and also an idea on how to get rid of those leftover veggies. Here is the basic recipe. Add or remove what you like....but this has a great flavor, packed full of goodness and OH so hearty. 

**For the healthy eater try to substitute 2 cups frozen veggies per 15 oz can

Taco Soup

2 lbs lean ground meat (turkey, beef, chicken)
1 large onion, chopped
1/2 Teaspoon salt
2 can crushed tomatoes
1-15 oz can Lima beans, drained
1-15 oz can hominy, drained
1- 15 oz can Black beans, drained 
2 cups beef broth
1 cans Rotel tomatoes with green chilies
1-15 oz can pinto beans, drained
1-15 oz can corn, drained 
1 pkg dry Ranch dressing mix
1 pkg dry Taco seasoning

Brown ground meat and onion. Drain well and then turn over into large soup pot. Add all remaining ingredients. Simmer over medium-low heat for 1 hour. Serve with your favorite tortilla chips and top with sour cream, chopped green onion, and shredded Mexican cheese. 


I'm here to bring you another fabulous giveaway from The Apron Goddesses. Looks at this sweet little pink damask apron from Gift An Apron. So sweet and sassy with its pink and chocolate print. Even has a IPOD or cell phone holder for those that can't seem to disconnect even in the kitchen! Head on over to The Apron Goddesses and get your name in for this little number! 

While you're at it, check out this quiz at Gift An Apron and find out what sort of apron style suits you. I got the Main Lobster Apron...what apron fits you?

Sunday, January 18

We should take note

Saturday, January 17

Share Our Strength

Share Our Strength has launched a brand new campaign to raise funds to help end childhood hunger.  "Operation No Kid Hungry" responds to President-elect Obama's call to action to end childhood hunger by 2015.  
Share Our Strength has partnered with AT&T to offer two great ways that you can support and participate in "Operation No Kid Hungry": 
 1.Donate by text: Text "SHARE" to 20222 on your mobile device to donate $5. AT&T will match all text donations up to $100,000. Help us meet this challenge grant! Find out more at
 2.Hold a food drive: Beginning January 19th, a national day of community service, help feed those in need by holding your own community food drive.  
Visit to find a food bank and a list of the most needed nutritious foods.  For more information about "Operation No Kid Hungry" and how you can help end childhood hunger, visit Share Our Strength's website:

Friday, January 16

Parrot Bay And Coconut Shrimp, OH MY!!!

These little babies are my favorite way to eat fried shrimp. They are just melt in your mouth F-A-N-T-A-S-T-I-C.  Closing your eyes (and mute the noise of running crumb snatcher aka children) and you would swear you were lounging in sun soaked Hawaii. What really makes this dish is the dipping sauce. I could just drink it, its that good, but paired with the coconut shrimp...its my heaven. They are crispy with the perfect sweetness...did I say they were heaven?

Parrot Bay Coconut Shrimp 
with Pina Colada Sauce

Pina Colada Dipping Sauce

1 cup sour cream
1/2 cup Pina Colada nonalcoholic drink mix
1/2 cup crushed pineapple (drained)
1/4 cup sugar*


6 cups of  Vegetable oil (or as directed by deep fryer)
1/2 - 2 lbs of shrimp (40-48 shrimp peeled and deveined)
3 cups All Purpose Flour
1/2 Tablespoon sugar
1 Teaspoon salt
2 cups whole milk
1/4 cups Captain Morgans Parrot Bay Coconut Rum**
3 cups Panko (Japanese style) crumbs
2 cups coconut flakes

*Splenda can be used with same results
**Substituting 1/4 cups Pina Colada mix in place of Rum yields similar results

Heat fryer to 350 degrees or fill a large frying pan with enough oil to completely cover the shrimp (approx. 2 inches) and heat to medium high heat.

Prepare your dipping sauce by mixing sour cream, drink mix, pineapple and sugar. Let chill in the refrigerator while you are preparing your shrimp.

In a medium size bowl place 1 1/2 cups of flour and set aside.

In another medium size bowl mix remaining flour, sugar and salt. Then stir in your milk and let sit for 5 minutes. 

In a 3rd medium size bowl, combine panko crumbs and coconut flakes well. 

At this point you can butterfly your shrimp by slicing through the top where you removed the vein (our family prefers not too).

Batter your shrimp by covering with dry flour, then dipping into your wet batter, and then lastly rolling firmly in the coconut/panko mixture. 

Fry shrimp a few at a time to prevent burning (6-8 shrimp). Remove when they turn golden brown. Drain on a wire rack. Serve with chilled Pina Colada dipping sauce. 

Friday Finds

I'm guilty....I am the worst product browser ever. I love nice things, but I also love great prices. Who doesn't? I get an addiction to something and it just snowballs until I have a mile long wish list. I do find some unique and some times absolutely insane items...but its fun none the less. I end up putting them in my favorites and if I find I keep going back and drooling over it a million times, then I get the courage to break out the debit card. If goes in the trash bin. Browsing lead me to these little cuties. 

First I want to share a product that my pooch just loves. Miss Holly thinks the Peanut Crunch treats are better than sliced roast beef. Miss Doreen over at Doggie Bakes sure knows how to pamper a pooch. 

Then, thinking about how much Holly adores these treats had me searching for recipes, I was thinking to make Holly treats myself...then I saw what went into them...and I'll just leave the doggie treat making to Dorreen. :) 

But then, if you know know I went recipe browsing. Oh and I have a love hate loves me, but I hate what it does to my bum. Rambling on....I really need a recipe box. Something cute and different besides the standard brown or metal box. I found this adorable little box over at Gifts And Talents has a wonderful assortment of custom recipe boxes among her items. 

Then of course I have to browse for new roosters. I found this print called "The Happy Rooster" over at BeiLeXian. Isn't it just full of awesome and win! It would be perfect for my kitchen.

Thursday, January 15

Fabulous Giveaway!

I have a new addiction. Aprons! I am the messiest cook in the kitchen. I end up looking like I stepped in front of a flour bomb or batter explosion. I just thank gosh aprons are affordable! 

One of my favorite blogs to stalk, um, I mean browse, is having a fabulous apron giveaway. Just look at this beautiful Valentine apron from Sassy Aprons. So retro, so feminine and just dog gone darling! Who doesn't love polka dots? So head on over to Lucy and Shawnees Sassy/Flirty Apron Swap to enter this awesome give away! Even if red isn't your color...go enter anyway...I'm sure someone uhhumm...around here..hint hint...loves red. LOL

Tuesday, January 13

And the plate says "MOO"

I've never been a huge meat eater. Although, I quickly had to get over that when I married my husband. Typical southern meat and potatoes man. Gradually we introduced each other to the darker side. I gave him the knowledge that Pork 'n' Beans is not considered a vegetable. He gave me the love of red meat. 

There is nothing better than a steak over an open flame. The sounds of a popping sizzle over a hot grill.  Yum...but in January? It even gets cold here in the South. Okay, maybe 30 degrees isn't that cold to some of you...but passed 50 degrees its way to cold me us to fire up the grill. So what do you do all of us cold natured meat lovers do when you crave that thick juicy ribeye? Why, you pan-broil it of course! 

Tips* Use a cast iron grill pan yields the best results, giving you the perfect "grill" marks. 

Marinade (for  4,  1-1/2 inch thick steaks)

2 Tablespoons minced garlic
2 Tablespoons Worcestershire sauce
2 Tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons soy sauce
1/3 cup Olive oil
1/2 teaspoon ground pepper

In a large bowl, mix all marinade ingredients. In a large (non-metal) container place steaks on a single layer, then pour over your marinade. Let sit over night in the refrigerator. 

Remove from refrigerator and let sit for 30 minutes to bring up the temperature. Season to your liking.  **I like to use Emeril steak rub or peppercorns. 

Lightly grease your skillet with either a piece of trimmed fat or vegetable oil. Place the skillet in the oven while it preheats to broil. Transfer your steak to the hot skillet and return the middle rack of your oven. Broil for 4 minutes, remove and flip over. Broil for another 4 minutes. Move steak to the top rack in your oven and broil for 3 minutes, flip steak and return for another 3 minutes. Remove from oven and let rest for 3-5 minutes. This gives a nice medium rare steak. Adjust your cooking times up or down for your desired taste. 

Menu Monday

Monday- Fajitas and rice
Tuesday- C.O.R.N
Wednesday- Easy chuck roast, fingerling potatoes, roasted veggies, and yeast rolls
Thursday- Chicken and dumplings
Friday- Glaze baked pork chops and broccoli rice casserole
Saturday- Taco Soup
Sunday- dinner with the In-Laws

Friday, January 9

Winter Readiness~Hot Cocoa

I think its finally winter here in the South. I say this because I finally closed my windows this week and had to turn on the heat. Granted it hasn't kicked on much, but at least we have to put on jackets or sweaters before we venture outside. With the kids back in school I like to have something warm and comforting when they walk in the door. Since they get home during my smallest crumb snatchers nap time...they walk unless its raining enough to sweep them away.  

Fridays I make them a special treat if they have had good behavior all week. This is one of my son Ryan's favorite treats. Paired with a few chocolate dipped shortbread cookies...its a chocolate lovers haven. I searched for what seems like ages for the perfect recipe. I hate using jello mixes or store bought mixes, yet wanted something quick, simple, and inexpensive without being gritty or overly sweet. I found what seemed like a perfect recipe on Recipezaar, but tweaked it my way and doubled it for our large family.  

Its the ultimate blend of creamy and smooth, rich chocolate with the perfect cinnamon kick. 

The Perfect cup of Hot Cocoa
Serves 4

1 cup Ghirardelli dark chocolate  sauce
4 cups of whole milk
1 teaspoon ground cinnamon
1 cup sweetened whipped cream
1/4 cup miniature semisweet chocolate chips
4 cinnamon sticks for added kick and novelty

Combine milk and chocolate sauce in 1-quart microwave-safe bowl.
Microwave on HIGH (100%) power for 5 minutes or until hot.
Stir in ground cinnamon.
Pour into 4 large mugs; garnish with whipped cream, morsels and cinnamon sticks.

Tuesday, January 6

Menu Monday

Today was my anniversary, so again I'm running behind. I don't think there has been a Monday within the past two months that I haven't been running behind. The kids did go back to school today and I took a lazy day. No cleaning, no cooking, NOTHING, but run after my toddler and chasing him down from the kitchen table. 

Monday- Anniversary dinner
Tuesday- Steak teriyaki stir fry; loaded with veggies and brown rice
Wednesday- Jumbo coconut shrimp with a Captain Morgans pineapple and coconut dipping sauce, and salad
Thursday- Stuffed bell peppers and salad
Friday- Dinner with friends aka...night off from cooking
Saturday- Pizza and movie night
Sunday- Roasted turkey breast, mushroom and scallion dressing, and succotash

Sunday, January 4

Economical Dinner Party Recipe~Chicken Parmesan

Short notices from family or friends can cause me to rush around in frustration trying to find ways to entertain. Luckily this time I had more than 24 hours notice.'s a daunting task to plan a small dinner party within a small time frame AND still keep it economical and easy. 

So how do you plan a fabulous dinner party on short notice and still remain in your weekly budget? First, you quickly raid your pantry and refrigerator for items on hand. Unfortunately, beyond baking items and staples, I'm not very savvy at keeping a stocked pantry. It's something I strive to improve. This time however, the news of impending guest struck at the right time. What I had...chicken breast, bread crumbs, tomato sauce, herbs, various shredded cheeses, pasta, and of course salad items. The results, delicious and easy Chicken Parmesan. 

This may not be a traditional Chicken Parmesan but its pretty awesome and received multitudes of raves reviews from our guest. I doubled this recipe for a party of 12.

*Note* I strive not to use prepackaged items, but in a bunch this is what I had on hand for quick dinner fixes in the pantry. Please substitute the jarred sauce for homemade if you will. 

Easy Chicken Parmesan

4 boneless skinless chicken breast halves
6 cups Italian bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
All-purpose flour, for dredging
5 large eggs
3 tablespoons milk
Oil  for frying (I used vegetable)
Olive oil
2 jars prepared Marinara Sauce, your preference
16 oz package of Italian shredded cheese
14 oz package of Mozzarella cheese, finely shredded
Cute each piece of chicken in half, then pound each chicken half between two sheets of plastic wrap until its approximately 1/3 inch thick. This helps cut back on messy counters and raw chicken spatters while tenderizing the chicken.
In a large bowl, combine salt, pepper and bread crumbs.
In a pie dish or large bowl whisk the eggs and milk. *I prefer to use a pie dish for this because it gives you more area room for the meat yet still contains the over spill.
Place flour in a plate (*pie dish).

Dredge a chicken breast in the flour and shake off any excess. Then dip the chicken piece into the egg/milk mixture and then dredge in the Italian breadcrumb mixture. Shake off any of the excess breading and place to a baking dish. Repeat with the remaining chicken.

In a large skillet, pour your frying oil until it is 1/2 of an inch deep. Heat over medium heat. Once the oil is heated (sprinkle a tiny drop of water into the oil, if the drop sizzles it is heated, if the oil pops turn down the heat). Fry two breast at a time until golden brown on both sides. Place on paper towels to drain off excess oil.

In a large baking dish, brushed with a small amount of olive oil, pour 1 jar of marinara sauce and cover the bottom of the baking dish. Arrange chicken over the sauce, side by side making sure not to overlap. Sprinkle the Italian shredded cheese over the chicken. The cover with remaining jar of sauce. Bake in a 375 degree oven for 45 minutes or until your sauce is bubbly. Remove from oven and sprinkle your mozzarella cheese on top. Place back into the oven just enough for the cheese to melt and slightly brown.

Serve with your favorite pasta, bread sticks and salad.

Thursday, January 1

New Beginnings

The kids have been in bed since 12:15. We had a wonderful evening playing board games, eating finger foods, baking cookies and just enjoying each others company. Mark said a new word this evening. I asked him if he wanted to make cookies and he ran to the oven and said "Good Good Good". He learns quickly. 

It's now 1:30 and I have a second wind. Maybe with the kids ringing in the new year they may sleep a little later in the morning. Some how I highly doubt that, but I can dream. 

I sit here, wide awake thinking of what this new year will bring. I want it to be a fresh start for us as a family. Not that I'm not proud of our past accomplishments, but I'm looking forward to the steps we are taking in a new direction. I don't believe in resolutions, but I do in new beginnings.

In the year of 2009, my husband and I will lead our family on a closer walk with the Lord. We will keep our home prosperous, full of warmth, comfort, and secure for our children. Build stronger bonds with each child individually all the while focusing on family unity. 

I will keep constant in my role as my husbands wife. I will follow his lead and be his support. I will hold fast to feminine ways. 

For 2009, my goals are to transition our home into a greener, more frugal, and natural sanctuary. With this I will cut our processed food purchases even more.  Starting my own organic vegetable garden and teaching myself the process of canning. 

This year I will also let go of old friendships that are no longer healthy or support my faith, values, and transitions, but will continue to encourage them and pray for their well being. I will build stronger more fruitful relationships with those that hold constant to loyalty, responsibility, truthfulness, and humor. 

Also in 2009, I want to stop being such an adult. I'm going to jump in the leaves, remember the taste of honeysuckle, climb a tree, run bare foot in the grass, make a mud pie, and I will remember that the world will not explode if the dishes wait 10 minutes, if the kids eat peanut butter for breakfast, and that spilt milk does not burn a hole in counters or floors. I will remember to breath...remember to laugh...remember to love harder, and know that my family will love me all the more for it.