big breath

So, I haven't blogged in forever, so this will be a (long) random post mixed with iPhone photos and regular photos sided with lots of words. Here goes...

First of all, I must explain why I haven't blogged in about a hundred years. Let me show you:



My house seems like it's constantly a wreck, so I guilt myself into doing housework 22/7. I say 22 because I have to sleep for at least a few hours, right?!

Anyway, a couple of Friday nights ago, Mat and I went to eat in a small town close to where we live at a little place called Doe Run Inn. It was an old mill they had turned into a restaurant and bed and breakfast type hotel. It was just adorable.



I tried a Hot Brown for the first time, and I have to say, I am not a fan. Maybe I'm just not Kentucky enough, but I truthfully hated it.


That night, we also went to Home Depot to pick out paint colors for my bathroom. You'll remember that I had said I was going to do grasscloth wallpaper in that bathroom, but after some serious research, I found out that grasscloth does not do well in humid areas, and since this is a bathroom, I figured I better shy away from it.

I picked out 4 Martha Stewart colors, and here they are:


The one on the far left looks really orange, but it's actually called Nantucket Red. The two on the far right are grey-ish colors. And that navy is just as she seems-- navy.

Almost 4 weeks later, and I still haven't decided what color or even if I'm going to use ANY of these colors. Help me.

Two Sundays ago, I helped a few of my friends throw a Gift Card Shower for one of our friends, Sarah. Sarah and her husband Ken are currently in the Ukraine to finish up their adoption process. In just a few short weeks, they will be brining home a 4-year-old, blonde little boy. Will you pray for them?






On Monday night, we went over to to our friends Emily and Drew's house to eat an Irish dinner. Emily made the most adorable cookies for us. And they tasted even better than they look! I tried corned beef and cabbage, and I'm beating myself up for not trying it earlier in my life. It was amazing. Thanks for your hospitality, Drew and Emily!


Spring is beginning to creep around the corner here, and I got these beauties from a sweet lady in our church last week. Have you ever seen such beautiful eggs before in your entire life?!


Mum-- my leaves still don't have roots. Is this the right kind of plant? And please don't look at my windows; I know they need to be cleaned. 


I'm off to help my husband hang this mirror...as soon as we can get to Lowe's to buy a picture hanging kit. Would you believe this mirror weighs like 397 pounds? It does. And it's heavy.


Finally, it was this little princess' birthday this week. She turned two on Wednesday. I can't believe she's two. 

Ellie, you are a source of constant joy in your Uncle Mat and Aunt Whit-Whit's life. We cannot wait to see you grow up and see the person you become and are already becoming. We pray God's richest blessings on you, and we pray that you will come to know Him early. Thank you for always doing things that make me laugh. You are beautiful, child, and I love you as tall as the pine trees and to the moon and back. 



a little publicity

Just the other day, I stumbled over to Fabulous K Creative's Web site, and what did appear before my eyes but a slide of my blog on her main page! I was so surprised! Check it out for yourself...



pork chops

Yes, this is yet another post about food, but I couldn't help myself. The other day on my Tumblr page, I promised that I'd provide the recipe for these guys, and I cannot go back on my word...

pork chop

So, without further adieu, here is the recipe for Pan-Fried Pork Chops from The Best of Cook's Country magazine:

Pan-Fried Pork Chops
Chops between ¾ and 1 inch thick will work in this recipe.
Serves 4.

1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
4 bone-in rib or center-cut pork chops . about 3/4 inch thick
3 slices bacon, chopped
1/2 cup vegetable oil


1. COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.

2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

3. FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.

This is the absolute best way to eat a pork chop. Trust me-- I'm a pork chop connoisseur.


SSMT verse 5

sunset through the pier
My SSMT verse 5 is...

"The Lord announces the word, and the women who proclaim it are a mighty throng."
-Psalm 68:11