Friday, May 27

REAL HOUSES OF ATLANTA

This house may not be your style from the outside,
but the inside is something to look at.
Simple
Artsy
Dreamy
Cool
Lovely
Relaxing
Comfortable
Peaceful
Ahhhhh. I am ready to move in now! This home is on Muscogee Ave.
Hope you all have a wonderful weekend.

Thursday, May 26

Ready for the Weekend

I am so ready for Friday to get here and the weekend to start. My whole family is coming to spend some time in Atlanta with us. Including my sister and her family.
I could just eat my nephews up
My parents and my brother & his girlfriend Meghan
Yay for a long holiday weekend.


Tuesday, May 24

Nashville Nuptials

Parker & Ashley's wedding was at Cheekwood Botanical Gardens.
The setting was so pretty; I loved all of the rustic southern details.
Ashley looked beautiful and Parker looked handsome as usual.
The beautiful reception area


Jake, Andrew, Kathryn, Joe, Me, Wesley
First Dance

Dance off on stage
Taking a break from the dance floor
The wedding was so much fun and ended our trip to Nashville with a bang! Their videographer set up a laptop at the end of the night to show footage he had already captured of their day. Click here to see their sneak peek video from FullFrame.

Sunday, May 22

Nash- Vegas

This past weekend we traveled up to Nashville, TN for a wedding. We went up a night early so we could tour the city of country music. We checked in Thursday evening at the Hutton Hotel. It was fabulous!


Our view from the room
We had dinner at Virago; some of the best sushi we have ever had. Wesley's roll was called The Bomb...and it was!
Then we headed downtown to the Honky Tonk bars and listened to a little live music.

We even met up with Parker & Ashley, the future Mr. & Mrs. Rains.
Friday morning Wesley & I started with a run and then made our way to eat brunch at The Pancake Pantry. This is the line we waited in to eat here...worth it!
We drove to The Grand Ole Opry to see where our favorite country singers take the stage.


And then made it down to south 12th street for a homemade popsicle at Las Paletas.
So many yummy flavors to choose from. Wesley had the chocolate chocolate chip while I had the strawberry banana.
We went back to the Hotel to meet up with everyone coming in town and get ready for dinner at Sambuca. And this is what happened to our beautiful glass bathroom sink....it was turned into a cooler.
After dinner we all met up at Winners & Losers.
Saturday we slept in and grabbed lunch at Tavern Midtown before we hit up music row one more time to listen to the live music.

Tootsies was our favorite bar by far; the guy singing was awesome!
After this we headed back to the room to get ready for the wonderful wedding. More on that tomorrow!

Monday, May 16

RECIPE OF THE WEEK:

Hello Monday! Hope you all had a great weekend. I spent my weekend with my mom at Scotts on Friday and then at Lake Lanier with friends Saturday and Sunday.
It was a great weekend with some yummy food. This is what I made for the lake.

I saw this on Jennifer's Blog and knew I had to try this one out. It was a hit and I will be making it again for sure! Here is the recipe.

Ingredients:

FOR THE BERRIES 3 cups strawberries, hulled and sliced 1/3 cup granulated sugar 1 tablespoon lemon juice 1 1/2 tablespoons cornstarch

FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped

Directions:

Butter an 8 x 8 baking dish or small oval baker. Preheat oven to 325 degrees.

Mix together strawberries, sugar, lemon juice and cornstarch. Set aside.

Whisk together flour, brown sugar, cinnamon and salt in medium bowl. Add butter and mix in with your fingertips until mixture sticks together in clumps. Stir in oats and nuts.

Place strawberry mixture in prepared baking dish and crumble topping over. Bake for 40-50 minutes or until topping is browned and strawberries are bubbly.

I also made Mrs. Mannings Cole Slaw

Ingredients:
3 pounds shredded cabbage
2 green bell peppers
2 med. onions
1.5 cups sugar
1 cup vinegar
1 Tablespoon salt
2 Tablespoons sugar
1 cup wesson oil
1 teaspoon celery seed
1 teaspoon dried mustard

Course grind vegetables and cover with 1.5 cups of sugar. Place in container with tight cover.
Bring vinegar, salt, sugar, wesson oil, celery seed and mustard to a boil. Pour over vegetables and mix well.
Best if refrigerated overnight.


And this is what Wesley was doing all weekend
He was fishing in Apalachicola, FL