Dear Jack - Part 6

Happy Birthday, my sweet boy! S I X years with you and they keep getting better. 

This past year held so many firsts: playing a sport (2 seasons of soccer), flying on an airplane & seeing snow in Seattle, graduating VPK and the first day of Kindergarten!

To be honest, the transition from the daycare you had been at for 4 years into a new school was a little rocky in the beginning, but you've hit your stride and are excelling in school and making so many new friends. Seeing you completing homework at the dining table makes me emotional, and the fact that you point out "sight words" everywhere we go amazes me. Soon you will be reading! It's so fun to witness you learning, changing and growing each and every day.

Your love of all things trucks (monster, construction, etc) has evolved into cars - from pointing out sports cars on the road, playing racing games on the Xbox, and creating your own custom cars on your tablet games. You dream of one day owning a Lamborghini (LOL!) 

Your sense of humor and charisma will take you far. Dad and I will continue to challenge you to reach for the stars, while simultaneously keeping your feet grounded. Some day you will realize what a lucky (read: spoiled!) kid you are and hopefully look back on your childhood and know that your parents, grandparents, friends and family love you so much.

- - -

Some things I never want to forget about this age, including a few "Jackisms" I have written down in your Jack Journal:

"Do you know why I like Mustangs? Because they have the DANG!"

While reading a book about space, I asked you to name the planets. You said, "Mercury, Venus, Hulu..."

Jack: "Do you know where my heart is?"
Mom: "Right here" while tapping your chest.
Jack: "no, wherever you go and you feel love, that's where my heart is."

We snuggle most nights after reading a bedtime story. Often it's in a position you lovingly refer to as "baby snuggle" (how you slept as a baby, with me on my back and you with your tummy on mine and head on my chest.) You were being so considerate asking if I could breathe or if my stomach hurt.
Mom: "I'm very comfortable, just don't move."
Jack: "You stop moving."
Mom: "I'm not moving."
Jack deadpans: "Your mouth is."

It was so spunky (and kind of rude!) but I spent the next 30 mins laughing! To this day, I am unable to retell this story without cracking up before your punchline.

One night while reading a book and working on sight words, I asked you to name the letters in a word and when you got to the exclamation point at the end, you made a fist and did an explosion noise!

- - -

I love you to the moon and back, Jackman!

{lover boy}

{happiest at the beach}

{doppelgänger: Kevin McAllister in Home Alone}

{lion blanket Aunt Patty made!}

{VPK grad}

{swinging in Seattle}

{snow at Mt. Rainier}

{cat nap with "River Cat"}

{Home Depot kids workshop}

{first day of Kindergarten}

{homework, wearing the crown from your first birthday!}

{two seasons of soccer}

{cutest pumpkin in the patch}

{Batman for Halloween}

{Go Noles!}

No Bean Chili

We host an annual Friendsgiving + Football party on the Saturday after Thanksgiving, and invite friends and family over to watch the Florida vs. Florida State game. We had our first real cold front come through so chili sounded perfect to serve our guests. I have always enjoyed the flavor of a good chili, but the beans just do not agree with me, so I searched Pinterest for a no-bean chili and then tweaked the recipe a bit. It turned out SO GOOD! Greg and I have been eating the leftovers for 3 nights with zero complaints!

ingredients

3 pounds ground beef (I use organic)

2 pounds Italian sausage

3 packages of chili seasoning (I use organic/GF)

2 tbsp cocoa powder

6 green peppers, diced

1-12oz package of carrot sticks, diced

2-6oz cans of tomato paste

2-10oz cans of Rotel

3 cups chicken broth

directions

{1}

In a large skillet, brown ground beef and sausage over medium-high heat. Add chili seasoning and cocoa powder and continue cooking for 2-3 minutes. Pour the cooked meat into the crockpot.

{2}

Add the carrots, green peppers, tomato paste and Rotel to the crockpot and mix until all ingredients are combined. Cook for 4-6 hours on high, or 8-10 hours on low.

{3}

When done, stir in 3 cups of chicken broth and set crockpot to warm.

{4}

Serve with your favorite toppings - we like shredded cheese, sour cream, avocado, corn chips and some diced onion.

Recently Read

My kindle is pretty much always with me. I love to read during any pocket of downtime - whether it's a few chapters on a quiet Sunday morning with coffee, a couple pages before bed, or a long stretch while on a flight. A few books I've recently read and enjoyed have been a mix of my usual rom-com and thrillers, and some curveballs I wasn't expecting to like as much as I did.

Don't Believe It - Charlie Donlea
 After a documentary film maker successfully exonerated two wrongly-convicted felons, she sets her sights on uncovering the truth from a crime in St. Lucia, which took place ten years prior. So many twists in this thrilling novel up until the very end.

Remarkably Bright Creatures - Shelby Van Pelt
This one was definitely a different plot than I typically gravitate toward but really enjoyed it! The chapters bounce between the three main characters, including an octopus in captivity's perspective. Well written and kept my interest to see how it plays out.

The Thousandth Floor - Katharine McGee
Set in NYC in 2118, this "Gossip Girl"-esque book was intriguing. It is centered around a high school clique who all live in the Manhattan Tower. Filled with lies, deceit, drugs - and the hierarchy of status, wealth and socioeconomic class dependent on which floor your family lived on.

The Girl Who Was Taken - Charlie Donlea
Page-turner that I flew through on Labor Day Weekend. Thriller about multiple girls going missing in the town and neighboring states. The chapters flip between past and present, with different characters' perspectives. As the sister of one of the missing girl's goes on a hunt for clues, I couldn't put it down as she uncovers the disturbing truth.

This Summer Will Be Different - Carley Fortune
I haven't read a Carley Fortune book I didn't love, and this novel was no exception. A story about friendship, love and timing that spans multiple years and stages of life.

Darling Girls - Sally Hepworth
Three foster sisters are being suspected of murder when a body is found under the foster home they grew up in. It's a thrilling tale of loyalty, love and secrets.

Currently Obsessed

{cowboy boots}

I recently bought these ivory knee-high cowboy boots from Target, and promptly ordered the black color as soon as I tried them on at home. They are trendy, make a statement, and work with everything from shorts to dresses to leggings. Bonus - they are so comfortable, thanks to the memory foam sole! I wore them to my bestie's birthday dinner and danced the night away with zero issues.

Halloween Monster Cookies

How fun are these?! I love a festive spin on desserts, and as soon as I saw these Halloween Monster Cookies on pinterest, I knew Jack and I would be baking them. With black cocoa, creamy white chocolate chips, candy eyeballs, and the m&m ghoul's mix - these are equal parts spooky and delicious!

ingredients

1 cup butter (2 sticks), softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons vanilla extract
2 eggs
2 cups flour (I use gluten free)
1 cup black cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup white chocolate chips
1 cup halloween m&ms, plus more for garnish
edible candy eyeballs, for garnish

directions

{1}
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

{2}
In the bowl of a stand mixer with paddle attachment, beat the butter and both sugars together on medium speed until light and fluffy. Add vanilla extract and eggs on at a time. 

{3}
In a separate mixing bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Gradually add the dry ingredients to the stand mixer. Stop halfway to scrape down the side of the bowl and ensure all ingredients are well combined. Beat until a sticky dough forms. Fold in the white chocolate chips and m&ms with a rubber spatula. 

{4}
Using a 1-inch cookie scoop, place dough balls at least 1-2 inches apart on the prepared baking sheet. Add 2 eyeballs to each dough ball, pressing in gently. Repeat with extra m&ms to ensure all colorful elements are represented before baking. 

{5}
Bake for 8-10 minutes, until puffy but still soft - careful not to overbake! Remove from oven and cool on baking sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container, or pop some in a gallon freezer bag for maximum freshness! Enjoy :)

Blue Ridge Girls Trip

I am so grateful to have amazing co-workers that have become some of my best friends. Four of us did a girls trip to Georgia last week and had such a great time! The fall weather and red leaves were a welcome change in season for these FL girls.

We spent three nights at Tiffany's parents' lodge in Mineral Bluff, which was incredible! We could have easily stayed at the lodge the entire trip since it was decked out with three levels, multiple fire pits, a hot tub, movie theatre, pool table, side-by-side and four wheeler. Late night s'mores and espresso martinis while wearing matching sweatshirts and playing card games made for a lot of laughs & memories.

Adventures around Blue Ridge and Dahlonega filled our days - winery hopping, enjoying delicious meals and checking out the pumpkin patch and apple orchard. My favorites were brunch at Monteluce Winery (best bolognese I've ever had!), the Mountain Mama coffee shop was so cute, dinner at Black Sheep and the rose brut at Wolf Mountain Winery were both fabulous.

Katie, Kylie, Tiff and I had so much fun and cannot wait to plan more trips together, and we will definitely be back to Blue Ridge!

{all dressed up in neutrals for our first night}

{the ultimate s'mores kit}

{dinner at Black Sheep}

{enjoying coffee on the balcony overlooking the Toccoa River}

{looked like we were in Tuscany when we pulled up to Montaluce Winery}

{cutest backdrop}

{the BEST filet Bolognese}

{winery + beautiful weather}

{rose at the Wolf Mountain winery}

{we spent hours in the hot tub}

{sunset at Old Toccoa Farms}

{Mountain Mama coffee shop had the cutest aesthetic}

{pumpkin patch}

{loved getting to wear our fall outfits}

{afternoon chardonnay at Bear Claw winery}

{Kylie gave us all matching sweatshirts with our fave cocktails - mine is spicy marg!}

Pumpkin Crisp

I enjoy baking every day of the year, but something about the shift in seasons to autumn really makes me want to throw on an apron and whip something up in the kitchen. I came across a recipe on pinterest for a pumpkin crisp and quickly saved it to make last weekend. I tweaked the original recipe a bit, and have shared my version below.

It came out AMAZING! Rich & flavorful, not too sweet, with a little crunch from the crisp topping. It just tastes like fall in a bowl. I will definitely be baking this again - Thanksgiving anyone?

We served it warm with a scoop of vanilla ice cream - highly recommend :)

ingredients

{pumpkin pie layer}

1 15-oz can pumpkin puree

3/4 cup granulated sugar

3 large eggs

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 teaspoons vanilla extract

2/3 cup half & half

{cinnamon crumble}

2 cups flour (I use GF)

1 cup oats

1 1/2 cup brown sugar, packed

2 teaspoons cinnamon

1/2 teaspoon salt

12 tbsp (1 1/2 sticks) of butter, melted

directions

{1}

Preheat oven to 375 degrees. Coat the inside of a medium (9x9) dish with non-stick cooking spray.

{2}

In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, salt and vanilla extract. Add the half & half and cream until smooth. Pour into the prepared dish and set aside.

{3}

In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add melted butter and stir with a fork until crumbles form. Spread the crisp topping evenly over the pumpkin pie mixture.

{4}

Bake for 40-45 minutes until the filling is set and crumble is golden brown. Remove from oven and let cool for ~10 minutes. 

{5}

Serve warm with ice cream or whipped cream. Store leftovers covered in the fridge for up to 5 days, and either indulge in this treat cold or reheat in the microwave for 20-30 seconds.