It's been a while

Updates on life, recipes, pictures, birthdays... I've been slacking.

Dinner at Kabuto 

Since Brad's birthday, he went down to Havelock to do Hurricane Irene clean up. He's been down there a few weeks now, and probably a while longer. We miss each other tremendously and I've had the opportunity to visit him once so far. We had a dinner date at a yummy Japanese restaurant and went out to the Maritime Museum in Morehead City one afternoon to see the Blackbeard Display. We're not sure how much longer he'll be out east, but he'll be able to come  home for Thanksgiving! Yay :)


I've been working as a Substitute and a K-5 tutor which is working out really well and bringing in a little extra for the both of us (very helpful with Christmas around the corner!).

Lots of recipes to share... individual meat loafs, PUMPKIN ROLL, chicken dishes, dips, did I mention a pumpkin roll? I'll try to get to posting some of them asap.





As far as birthdays go, my niece McKenna turned 2 on October 17th. She's precious and I absolutely love being her aunt! Below is a picture of her 'eating' a kiwi from a food playset she got at her party. Precious. Below is her birthday cake, which was fabulously crafted by my cousins! The party was Minnie Mouse themed.

Thats about all the update I can think of for now. I'll try to be a more diligent blogger in November!


-D

Happy Birthday Brad!

On this day, 24 years ago my best friend, husband and love of my life was born. This year is special for both of us since it's our first birthdays we will spend as husband and wife. Since we are freshly married we aren't able to necessarily spend a ton on birthdays. We were fortunate, though, to get a digital camera for Brad's birthday to replace our broken one, and get a print of the bridal portrait which was his favorite to put into our frame.

We are absolutely blessed and I am honored to celebrate today the birth of my hubs. :) Below are some pictures including my handsome man since our wedding!

We love you Brad!
D & Oscar

Pumpkin Eater

One thing I love about Fall is the excuse to eat pumpkin 24/7 in all kinds of fabulous forms and fashions. This is a new recipe I am trying today and I cannot begin to describe how wonderful the kitchen smells at this very moment (They're obviously in the oven as I blog!).

The recipe online can be found here: Swirled Pumpkin Cream Cheese Bars

Ingredients

• 6 tablespoons butter, melted and cooled
• 1 3/4 cups sugar
• 3 large eggs
• 1 cup canned pumpkin
• 1/3 cup water
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1 package (8 oz.) cream cheese, at room temperature

Directions

1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed.
2. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
3. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth. (I added a dash of vanilla extract here! yummm!)
4. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
5. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes.
6. Let cool completely in pan, then cut into 24 bars.

This recipe even included the nutritional information! (Though, is it really necessary to be aware of caloric intake with desserts? I'd rather be blissfully ignorant! :) haha)

Amount per serving

• Calories: 164
• Calories from fat: 38%
• Protein: 2.6g
• Fat: 7g
• Saturated fat: 4.2g
• Carbohydrate: 23g
• Fiber: 0.4g
• Sodium: 130mg
• Cholesterol: 45mg

National Coffee Day 2011

Happy National Coffee Day to all the coffee lovers in the world (yep, including me)!! Here's to cool fall weather and a hot cup of joe (or cold, whichever way you like it). Have you had your cup today to celebrate?!

Caffeinated!
-D

Off We Go

...in seven six months.


     "Flexibility is the key to Air power" and "Hurry up and wait." These are two of the common sayings that are heard in the Air Force and we are currently experiencing them firsthand. We had originally planned on heading out somewhere around mid-October; however, the date has now been set at March 15th, 2012.
     
      We will be in Glendale, AZ for one month before heading to Wright-Patterson AFB for Civil Engineering training, which will last 6 weeks and take us through the first week of June. Then, it's back to Luke AFB for me to start my true engineering position and Dani to begin looking for teaching jobs in the area.


       As for now, due to this major change in dates, we are in the process of finding long term jobs. Dani has been approved as a substitute teacher and I have secured a temporary position with an engineering company, so I am waiting to hear from them about when I am supposed to start. Just like the Air Force, the engineering company has postponed my start date, so I am in limbo with a job while in limbo for another job. haha.


      During all this, Dani and I are enjoying time with our friends, family, and each other. We are excited to be here during Thanksgiving and Christmas. We are looking forward to whatever the future may bring for us and enjoying this transition time together.


Until Next Time,
Brad and Dani