Wednesday, February 20, 2013

Countdown to Austin

I decided to make some monogrammed glasses for Girls Weekend. I'm surprising the girls with them and  I hope they like them.  The hubs was glad that I was finally using the cricut he bought me a few months ago.  I forgot to include mine in the shot.  Oh well, I will put it to good use starting tomorrow! I have a ton of things to do before my flight tomorrow.  The weather is going to be in the high 70's so I have to re-think what I was going to pack. I'm still taking 2 pairs of my cowgirl boots.

Here is a shot of Rocco enjoying the breeze while the hubs went into a hunting store.  We stayed in the car and played on facebook.  I hope y'all enjoy the rest of the week.

Wednesday, February 13, 2013

A sad St. Valentine's Day

A sad St. Valentine's Day
The hubs and I will be attending a memorial service instead of having a romantic evening for Valentine's Day.  I want to be respectful in my outfit, but I'll carry a red bag as a nod to the day and for heart health.

Friday, February 8, 2013

2 weeks until GWE

One of my girlfriends wanted some ideas as to what to wear for our annual girls weekend trip.  We are heading to Austin this year.  She is planning on wearing some brown cowgirl boots and jeans.  She does not wear skinny jeans since she is still shedding some baby weight.  Here are a few looks I sent her.

I think layering is key since it is warmer during the day and cooler at night.  I'm so looking forward to this trip.  Hubs even gave me the okay to two-step with someone other than him.  Hope y'all have a great weekend.  Stay warm, especially those in the northeast!

Sunday, February 3, 2013

Gameday gumbo

  • 1 cup vegetable oil
  • 1 cup all purpose flour
  • 6 large onions, chopped (about 12 cups)
  • 6 red bell peppers, seeded, chopped (about 7 cups)
  • 8 celery stalks, chopped (about 3 cups)
  • 16 garlic cloves, chopped
  • 1 teaspoon cayenne pepper
  • 1 cup dry white wine
  • 1/2 cup chopped fresh thyme
  • 6 bay leaves
  • 2 28-ounce cans diced tomatoes with juice
  • 4 8-ounce bottles clam juice
  • 4 cups low-salt chicken broth
  • 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
  • 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
  • 2 16-ounce packages sliced frozen okra
  • 4 pounds peeled deveined medium shrimp
  • Minced fresh Italian parsley
  • Steamed rice


Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.