Tomorrow is JT's Birthday

He has to work tomorrow night so we are supposed to celebrate on Friday. I am going to attempt to make cake balls decorated like baseballs and golf balls. I am racking my brain for ideas of how to make the indentations or ripples on the golf ball ones. I thought they are dipped in white chocolate may be I can wrap them in mini bubble wrap until they harden and then peel it back for my results. Any ideas out there? I will post pictures after they're finished... but while you're waiting check out Bakerella.com she has amazing ideas! I was thinking about using her idea below with the candy pearls for the golf ball but I am nervous it will not have the affect I am going for... Thoughts...

There's nothing like a box of Velveeta Shells and Cheese!

Happy Sunday, well happy almost over Sunday. Since I have been out of class for the summer, life has seemed so much more relaxing. There is no stress from what assignments I have due. And somehow I am at peace with my schoolwork right now. Most of you know that I am graduating in July. After I write the dreaded 60 page exit paper. My topic: Does eliminating the SAT as a college admissions requirement increase minority and lower-income enrollment? Sounds like a blast to read right? Well my prospectus (10 page paper outlining the topic) is due tomorrow and I turned it in on Thursday. So for now it is a wait and see game of what feedback I have from my exit chair before I jump into draft one. Until then, I get to enjoy my Sundays.
Today, I took a break from taking my grandmother to church, and despite going to my own church, I slept in. You could say, my body needed it. But honestly I do need to return to Oak Hill. Ever since grandaddy passed away last year, I pretty much take my grandmother to her church every Sunday. JT and I have really only been to Oak Hill probably 5 times since we got married. We need to work on that.
Anyhow, we ate lunch at my grandmothers still and it was positively delicious! Roast, creamed potatoes, green beans, gravy and yeast rolls. YUMO! And for dessert, a lemon meringue pie!
Later, I went to my parents and laid out in the sun for a couple of hours. Then I came home and have been snuggling in the bed with the hubs since then. JT and I hardly ever get to spend QT together and amazingly this weekend has been packed with it. It makes me realize how much I love and miss him!

I awoke from a nap and made a box of mac and cheese and decided man, is their anything better than a box of mac and cheese, or homemade mac and cheese. In fact, when I lived in NYC, there was a restaurant called S'Mac in the East Village. They have all kinds of flavored mac and cheese and they serve it in different sized cast-iron skillets. It totally reminded me of the south. Their website is http://www.smacnyc.com/ if you're every in NYC check them out!

JT and Me + the Doggie makes 3... in a Queen sized bed

I do not have kids of my own. Although I love my beautiful step-daughter Ashtyn, I have never had to deal with a baby/toddler in the bed. But what I have had to deal with is a 100-pound black labrador named Blue. Blue has slept in the bed with us since he was around 8 months old. Some nights he sleeps at the foot of the bed, but most nights he inches his way between JT and I. And some nights he even takes over a pillow. Other than the excess hair and lack of snuggle time with my hubby, one lab in the bed is not so bad. Here's the problem. Our second lab is 11 months old. She still sleeps in a crate. But nightly digs to get out when she has to go to the bathroom. And as soon as she hears the alarm go off in the mornings, she is ready to get out of the crate, go outside, and take my spot in the bed after breakfast.

We would love to have two labs in the bed but there is no room. We have a queen sized bed and the space is tight enough with a husband and Blue, much less add a 70 pound playful lab in the mix. So what is a girl to do? I feel as if we neglect Carolina by making her sleep in the crate still. I know we should probably get both dogs out of the bed, but at this point I am just not sure if that is possible... help!

The Creative Cook

Good morning and welcome to my new blog! I hope you enjoy the random ramblings of a new wife.  Over the weekend a bunch of friends got together to celebrate a friends upcoming nupitals in Atlanta. On the way there and back, four of us that rode together were discussing our marriages.  One topic of conversation was that I cook supper every night. The girls were shocked! I started thinking... am I not normal? Have we moved so far away from the 1950's stay-at-home-mom that we no longer cook a meal?  For me, cooking is not a chore at all. In fact, it is a passion of mine. I love that I can stare at the pantry and pick out a few things and create a yummy meal.

One recipe I tried last night was Fire-Roasted Tomato and Shrimp Pasta. A couple of months ago, I discovered Kroger's fire-roasted tomatoes. They are delicious and full of flavor! Ironically, two out of the three dishes I have made with them involve shrimp. Below are three dishes made with a can of fire-roasted tomatoes.

FIRE ROASTED TOMATO AND SHRIMP PASTA

Ingredients for 2

Shrimp (Your favorite type, at least 6 large shrimp per person)

2 cans fire-roasted tomatoes

Pasta (I used spaghetti, but get creative, try linguini, fettucini, or penne)

1 cup red sauce (marinara or spaghetti sauce)

Peel and clean shrimp. If this is one of your first times in the kitchen, you may not realize that you need to clean shrimp. I peel them under cold water. Then, using a small paring knife, I make a cut along the back of the shrimp. There will be a dark vein along the back that I will wash away under cold water.

Place a large skillet over medium heat. Spray with Pam or any non-stick cooking spray. In a large pot begin boiling water and add pasta.

Put shrimp in pan, cook about two minutes on each side, shrimp will begin to curl up.  Add tomatoes and sauce and lower the heat to low. Cover and let simmer. Once pasta is al dente (cooked with a bite, but not firm) add pasta to shrimp and sauce, toss, and cover. Serve with salad and garlic bread. *Tip* If using garlic texas toast, pop it on the George Forman, it will have a yummy, grilled flavor, a perfect pairing with fire-roasted tomatoes!

GRILLED SHRIMP AND FIRE ROASTED TOMATO RICE

Ingredients

Shrimp

1 can Fire Roasted Tomatoes

1 box Spanish Rice

Heat George Forman grill and spray lightly. In a pan over medium heat, 

melt 2 Tablespoons of butter or margarine. Open box of rice and set aside seasoning packet. Pour rice in melted butted until toasted and golden brown. Do not walk away at this point because rice can burn easily. Once rice is toasted, Add 1 cup of water. Box should say 2 cups, but tomatoes will add liquid. Add tomatoes, reduce heat to low, and cover. Meanwhile, place washed, peeled, and cleaned shrimp (see instructions above) on grill.  Because GF cooks both sides, turning is not necessary, but can prevent sticking. Once shrimp have curled slightly and have nice grill marks, add to rice and tomatoes.  Stir rice and check to see if more liquid is needed. Return lid, and remove in 10-15 minutes. Fluff with fork, and serve. Prep time- 10 minutes, Total cook time - 20 minutes.

CROCK POT CHILI or CHICKEN FIESTA SOUP

2 cans black beans

1 can whole corn

2 cans fire roasted tomatoes

1 half a package of frozen three pepper blend (in your grocery freezer section)

1 cup spaghetti sauce

water

taco seasoning mix

cooked chicken, ground turkey or ground beef (optional)

In a large crockpot add beans, corn, tomatoes, peppers, and spaghetti sauce. Fill tomato can with water and add. Repeat. Add 1/2 seasoning packet and stir. Cook meat with remaining seasoning packet (turkey or beef for chili, chicken for fiesta soup). Add to crockpot. Stir and cover. Let cook the entire day, or night before, stirring occasionally. Serve with Frito scoops, sour cream, cheese, and jalapenos.