snip, snip, snip

After spending a few weeks tossing around the idea of getting a haircut, I finally decided it was time.  Now, I don’t consider myself high maintenance when it comes to most things, but haircuts are always a big deal to me.  My hair is my security blanket.  I typically get a trim about twice a year, and even then I get incredibly anxious.  What would I do if my long locks turned into something dreadful?!

Since I’m frugal [read: cheap], I refuse to spend more than about $30 on a haircut, and even then, I’m a little uncomfortable.   That being said, I don’t have a 'hair stylist,' so I looked to Groupon for a good deal.  I purchased a haircut from Mastery in Alpharetta.  The online reviews were all excellent and the pictures looked nice, so I thought, Why not? And whatta ya know?  After getting my haircut, I couldn’t be happier with it!  I’m positive it’s the most thorough haircut I’ve ever gotten, not to mention it included a head and neck massage, conditioning treatment, a great atmosphere, complimentary refreshments, and most importantly: the exact haircut I requested.  Needless to say, I hope another Groupon comes around when I need my next haircut!

girl friends & tasty drinks

I think this is one of my new favorite flowers -- ranunculus. 

The second half of March seemed to pass at a supersonic rate.  Between crunch time for the CRCT, completing some of the last assignments for my Gifted endorsement, planning and preparing for our trip to San Diego, and busy weekends, it’s no wonder weeks have flown by. 

Over Saint Patrick’s Day weekend we enjoyed the Suwanee Beer Fest.  It was my first beer festival, and while I’m not too much of a beer conosuiere, I enjoyed spending the afternoon outside in the gorgeous weather [getting my first sunburn of the season] with my happy husband, Byron.

so much beer.

My good friend from Parkview is getting married to her high school sweetheart in July.  It was such a blessing to celebrate with them and catch up with some of my favorite & best friends.

love, love, love these girls. 

Even though the weather was subpar the next weekend, I joined my mom and some of her high school friends for a quick trip to the mountains.  We did some shopping, visited a vineyard, and cozied up around the fire at night. 

My beautiful mom & crazy 'Aunt' Karen at Crane Creek Vineyard

It was wonderful to spend time with my mom, as well as the company of her crazy friends.  They’re always entertaining to be around, and a reminder that true friends will always be around to share joy and laughter.

better & sooner than I'd hoped

One of my New Year’s Resolutions was to stop worrying, remember?  A resolution that seemed impossible has actually been working out quite nicely.  More and more frequently, I find myself questioning why I ever spent my time and energy stressing and worrying instead of praying.

For most of the school year, thoughts and doubts of next school year ceaselessly remained. What should I do for next year?  Should I apply other places even though I know this is where I want to be?  Will I have a job?

I spent the first semester letting those thoughts drag me into doubt and worry.  I wasn’t praying for God to give me peace, or for faith in his plan, or for anything along those lines.  Until January 1st when I decided that I wasn't going to stress, I wasn't trusting that God was working it out for me.  [Isn't that the main reason we worry?!]

Since January, I counter my ‘doubt-attacks’ with immediate prayer, asking the Lord to strengthen my faith in Him [and all the work He’s doing that hasn’t been revealed to me yet].  I’ve been trusting the Word of God and relying on it.

Don't worry about anything; instead, pray about everything.  

Tell God what you need and thank him for all he has done.  

Then you will experience God's peace, which exceeds anything we can understand.  

His peace will guard your hearts and minds as you live in Christ Jesus.

Philippians 4:6-7

And whatta ya know?!  He does answer prayers.  The Holy Spirit has comforted me over the past few months and given me an indescribable sense of peace and my faith’s been strengthened.

A week ago Monday, God revealed to me [much sooner than I’d expected] that I have a job next year!!  I spoke with the administrators and I will be a fulltime teacher at Knight come August.  I am overcome with joy and thankfulness. My prayers have been answered better and sooner than I’d hoped.  We have such an incredible God, who knows the desires of our hearts and works for the good of those who love Him. 

Jalepeño Bacon Cheeseball

Warning: There is a great possibility that this might become your favorite appetizer.  It doesn't matter if I make this for Thanksgiving, dinners with friends, or just for a snack...it always disappears quickly!  The ingredients are fresh and flavorful and combine beautifully to make an incredibly delicious pre-dinner treat. [I mean, it does combine bacon, jalepeños, and cheese...]

Ingredients:
8 oz reduced fat cream cheese, at room temperature
1/2 cup sharp cheddar cheese, shredded
1 tsp lime juice
pinch cayenne pepper
1/4 tsp ground cumin
1 garlic clove, minced
1/2 tsp Worcestershire sauce
2 jalepeños [ribs & seeds removed], finely chopped
6 slices of bacon (cooked to be nice and crispy, then broken into small pieces)
1/4 cup pecans, chopped
2 tbs fresh parsley, chopped
crackers [for serving]

Directions:
In a medium bowl using a strong spoon, mix together the cream cheese and sharp cheddar cheese.  Then add the lime juice, cayenne pepper, ground cumin, garlic, and Worcestershire sauce.  Next, stir in half of the jalepeños and half of the bacon.

On a salad plate, mix the other half of the bacon and jalepeños with the parsley and pecans.  Spread out the ingredients to cover the plate.  [You're going to roll the other ingredients in this to get the nice outer layer of the ball.]

To make the ingredients into a ball, it works best to have slightly wet hands.  Run your hands under the faucet.  Don't dry them, but also don't leave them dripping water.  Then scoop the cream cheese mixture from the bowl and pretend you're making a snowball with the mixture.  Once it's nice and round, roll the ball in the pecans, jalepeños, bacon, and parsley.  Wrap it tightly in cling wrap and refridgerate.  Remove it from the fridge about 15 minutes before serving it.  Surround the decadent cheeseball in your favorite crackers and dive in -- it won't last long!

springin' forward

These are puppy treats I picked up while in Athens last weekend.
 {No, I did not break Lent over Shamrock cookies...
although, these smelled like Gingerbread and it was sliiiightly tempting!}
 Bridget and Mook went bananas over them!

The warm[er] weather is making me incredibly happy!  I absolutely love the Spring flowers, sunny afternoons, and longer days.  Byron and I spent the days before Springing Forward with Cal & Ashley in Athens.  They're such wonderful friends and we're incredibly thankful for them.

a weekend of firsts: smoked biscuits {whoops!}, your pie, & jittery joes [how on earth was this my first trip there?!]

I decided my race for March would be the Shamrock 'N Roll on March 10th.  When I registered for it I obviously was not thinking that it would be the morning of Daylight Savings.  Also, when registering, Byron told me I should run the 10K instead of the 5K, so I signed up [I didn't want to let him down].  Now, just so you know, I haven't run over 2 miles [with the exception of the two 5Ks I've run in 2013] since the Thanksgiving Day Half Marathon...so I was a little lot nervous for the race, which was only a week after I registered.

excited/nervous/anxious face...ready, set, goooooo.

Because my husband is awesome, he always wakes up early and accompanies me to my races.  Who knows what he does while I'm running, but he's ready at the finish line to snap a photo of me.  [This time he deceived me by standing about a hundred yards before the actual finish line...it was a trick finish...but that's neither here nor there ;)] p.s. how long is my hair!?! whoa!  

1 hr, 1 min

I couldn't be more happy with my finish time -- given the fact that I have't run six miles since November -- and the fact that I didn't feel like I was gonna die when I crossed the finish line!  I'm not a fast runner by any means, so when I finished in my personal best with my legs feeling great, it was a big accomplishment for me.  And... a little incentive that I need to step up my game.  I'm feeling encouraged after that run and ready to push myself! :)

Southwest Chicken [Crock Pot]

Life is hectic and some most days, even though I love to cook, I don't want to stand in the kitchen preparing dinner. [I'd rather drink my wine on the couch engrossed in a good book with my feet propped on the coffee table - can I get an 'Amen'?]  Some days, or weeks, require simple meals that make our tight schedules, wallets, and tummies happy.  Yes, it's possible!  This is quite possibly one of the easiest recipes ever.  We serve ours over brown rice, which means while the rice simmers I can prop my feet up, sip a glass of Cabernet, and read a few chapters grade some papers.

Ingredients:

1½ lbs (3 pieces) boneless, skinless chicken

1 can of Rotel with Green Chiles

1 can of black beans, drained

8 oz frozen corn

¼ cup fresh cilantro, chopped

1 can chicken broth

3 scallions

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

cayenne pepper (to taste)

salt (to taste)

grated cheddar cheese, chopped scallions, sour cream, and fresh avacados for garnishes

rice, tortillas, or chips for serving

(makes about 6 servings)

Directions:

Combine Rotel, black beans, corn, cilantro, chicken broth, scallions, garlic powder, onion powder, ground cumin, cayenne pepper, and salt in the Crock Pot.  Lay the chicken breasts on top (make sure they’re submerged).  Cook on low for 10 hours. 

Before serving, shred the chicken.  (The chicken will be very tender – I shredded mine in the Crock Pot using a plastic spoon.)  Serve over rice, in a tortilla, or with chips as nachos.

¡que delicioso!

   

Mahi-Mango Tacos

These few days of warm weather have definitely given me Spring Fever.  I'm ready to be poolside/lakeside/beachside with a fruity drink in hand . . . but until then, I'll settle for the fruit!  One of my favorite things about Spring and Summer is the abundance of delicious fruit.  This dish is definitely one that's perfect for summertime, incorporating mangoes and avacadoes with fresh [or frozen] mahi mahi, and made me reminisce about our Honeymoon in Aruba.  Needless to say, it's wonderful and I hope you enjoy it!

Ingredients:

1 mango, peeled, pitted, and cubed

1 avacado, peeled, pitted, and cubed

½ red onion, finely chopped

juice of 1 lime

fresh cilantro, chopped (to taste)

salt & pepper

1 tbs olive oil

2 large mahi mahi fillets

1 tbs blackening spice

tortillas

(Makes 4-8 tacos, depending in your tortilla size)

Directions:

Salsa: Mix the mango, avacado, onion, cilantro and juice of 1 lime together.  Season with Salt and pepper.

Fish: Heat a pan on the stove.  Drizzle olive oil onto the pan.  Add the mahi mahi and sprinkle with blackening spice on both side of the fillets.  Cook for about 10 minutes, flipping halfway through.

Once the fish is cooked and the salsa is prepared, warm the tortillas (in the microwave or on the stove) and cut the fish into small chunks.  Place a heaping spoonful of mahi mahi on the tortilla, followed by a large spoonful of the mango-avacado salsa.   Enjoy!

difficult times

Be still before the Lord and wait patiently for him . . .

the Lord loves the just and will not forsake his faithful ones.

Psalms 37:7&28

Every now and then it feels like the odds are anything but in my favor.  Unfortunately that is now.  I feel like I've got jabs coming at me from multiple directions and it's all I can do to make it home at the end of the day.  [Quite literally -- traffic has been horrendous this week, doubling my commute time] It's been a rough few days to say the least, [Don't worry, I'm finished whining.] but I am so thankful for my husband.  

At the end of long days that leave me feeling defeated, I get to walk in the door to be greeted by my best friend.  He goes out of his way to love me and take care of me, cleans the kitchen and gets dinner started while I sit in the parking lot the Holcomb Bridge becomes at five o'clock.  In the mornings he wakes up early to prepare my coffee and write me sweet notes.  He never opposes cuddling on the couch smooshed between the dogs and graciously lets me fall asleep on his lap in the midst of grading papers.  

There's no one else I'd rather come home to [shhhhh...don't tell Bridget!], and although fancy dinners and vacations are nice, this is what I like most about being married.  I have someone who's on my side all the time and loves me better than anyone when I need it most. 

Sometimes it's hard to understand what God's got in store, especially in the midst of trials.  His plans are unfathomably better than my own [being married to such an incredible man is a constant reminder of that].  I've been blessed more than I deserve and I'm especially thankful for my husband, who does all that he can to encourage me.  The Lord doesn't give us anything we can't handle, and since things seem to be getting more and more difficult, I couldn't be more thankful for him to bless me with Byron as my husband.

oven roasted rosemary potatoes

It doesn't really matter how you cook it, a potato is pretty much always tasty, right?  The most important thing is for it to be cooked thoroughly. [Let's be honest, unless it's a chip, no one wants a crunchy tater, am I right?]  I typically lean toward sweet potatoes, but every now and then that just won't do.  Byron and I have always chosen red potatoes over traditional baking potatoes, and especially for this side dish I'd definitely use the red.  This recipe is incredibly simple, but definitely one of our favorites -- the potatoes are light with great flavor.  It also warms up wonderfully in the microwave, so we always make more than we'll eat in one meal. Hope you like it!

Ingredients:
Red potatoes [skin on, uncooked], chopped into 1 inch pieces
Olive oil [enough to cover the potatoes
Rosemary [fresh or dried]
salt & pepper, to taste

[I'm gonna be honest and tell you that I never measure the ingredients or time for this . . .
it's a recipe of your best judgement!]

Directions:
Preheat oven to 375 degrees.

Once you wash and chop the potatoes, scatter them onto a baking pan. [I always cover my pan in aluminum foil for an easy clean-up!]  You want them to lie in one layer on the pan.  Drizzle olive oil over the potatoes until they are glistening.  Sprinkle rosemary on top of the potatoes.  Shake some salt and pepper on top of the rosemary.  Place them in the oven for 25-30 minutes, flipping the potatoes halfway through.  You'll know they're finished when the potatoes are soft.  Enjoy!

oven roasted brussel sprouts

If any food is given a bad rap, it's brussel sprouts.  I mean, I can remember watching an episode of Full House as a child, and even Uncle Joey was hiding his brussel sprouts in his napkin!  My parents never cooked them, so I just assumed they were anything but tasty . . . until I mustered up the courage to try them at TBM [where else?].  Immediately, I fell in love with a new green vegetable.  Byron likes them, too, so we've been eating them quite regularly since we discovered their awesomeness in the fall.  

Ingredients:
1 lb. fresh brussel sprouts, halved
2 tbs extra virgin olive oil
1 tsp minced garlic
salt & pepper to taste

(makes about 5 servings)

Directions:
Preheat oven to 375 degrees.

Combine olive oil and garlic in a measuring cup.  Toss brussel sprouts in the oil/garlic mixture in a medium mixing bowl.  [They should be covered in enough olive oil to look wet.]  Spread onto a large baking sheet.  Sprinkle with salt and pepper.  Put them in the oven for 20-25 minutes, rotating & stirring the brussel sprouts at 15 minutes.  When the brussel sprouts are soft and slightly seared, remove them from the oven.  Sprinkle additional salt and pepper to suit your taste buds.  Enjoy!

where did february go?!

Wasn't it just Valentine's Day?!  How is it already the second week of March? [Let me tell you...] The chaos of projects, parent conferences, and busy weeks & weekends greeted February, then quickly shoo-ed it away. I can't say I'm complaining as I'm itching for warmer weather, Spring flowers, afternoon walks, longer days, and sunny skies, but before we get swept up in all things March, here's a quick photo re-cap of the second-half of the second month of 2013:

tulips are my absolute favorite.

February race: Run for Orphans

puppy snuggles on cold winter days.

a little redecorating

[I reupholstered our chair - so long 1990s, Zack Morris fabric!]

[I found this PB pitcher at Goodwill for $2.00 {score!} and turned it into a vase with some hydrangeas]

more puppy snuggles

a nice weekend with Mr. & Mrs. Gordon.

So long, February. . .

Hellooooooooo, March!