Wedding Photos

I am a lucky woman.

I have found one of the kindest, most humble, talented, thoughtful, and giving men around

and...he's mine forever.

* photos by Annie Randall

Almost there!

The cast is off.

I'm stuck in this boot for the next three weeks

and then I'm free!

Reasons to be Thankful

I love November-
because, inevitably, we are compelled to ponder the things in life we are thankful for.

Lucky me.
I've got...

a man who kisses me goodbye every morning,

three kids who wake up with smiles on their faces,

Grey's Anatomy,

a stranger who holds the door for me,

Greek yogurt drizzled with honey and granola,

renewed faith,

60 minutes on Sunday snuggling with my hubby,

Runner's World and RealSimple,

"You Got What I Need," by Joshua Radin,

mulling spices,

a really good biography,

and

today.

I am always thankful for today.

Veteran's Day

A Thursday free with the kids~

We spent it at the park having a picnic and enjoying this amazing Arizona weather.

Pumpkin Pie

Thanksgiving is not thanksgiving without a pumpkin pie. I've baked many, but I think I've found my favorite. Paula Dean's recipe is the best. I think it may be the added melted butter. Why add butter? No idea, but I like it☺.

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50-60 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of homemade whipped cream.

November 6

Happy Birthday, Mom.

Happy Halloween

Mornings

Saturdays.

Soccer.

Love it.