Category Archives: Food

I am thankful for…

I love Thanksgiving. A day with family to enjoy a delicious meal topped off with a couple slices of french silk pie…what could be better?

I have so much to be thankful for this Thanksgiving and here’s what tops my list.

(Caution: Sap ahead)

For our first dating anniversary, I filled a heart shape box with 50 reasons why I love him (cheesy, I know). Almost eight years later, I could fill a refrigerator box. I am thankful for this ever-growing list of reasons.

According to my What to Expect When You’re Expecting book, Bridget was the size of a lime last year at this time. Now, she’s here and laughing, “talking,” rolling around like a log, and sitting up. Every bout of morning sickness, back ache, and labor pain was absolutely worth it. I am thankful for the endless amount of joy she brings to our life.

I could write a book on the reasons I am thankful for my Mom, but I’ll just pick one. I adapted this saying for her and it describes how I feel perfectly: “The only thing better than having you as my Mom is my daughter having you as her Grams.” Her love for Bridget is amazing and I am thankful for witnessing it.

Nanny & Papa
I am thankful for the time we get to spend with my Grandparents and their unconditional love and support.

My Extended Family
Aunts, uncles, and lots of cousins (first, second, and third) are a special part of my life and I am thankful for getting to spend the holidays with them and their families.

My in-laws
From Brian’s parents to brothers, sisters, nieces  and nephews, there are 24 members of this family. The love and laughter (and good food) that we share is a true blessing and I am thankful to call them my family.

The Girls
I am thankful for my best friends who I am just as close with now as when we met many years ago.

Work (you read that right)
Although I wouldn’t turn down winning the lottery and never having to work again, I am thankful to enjoy what I do; and also thankful that it helps provide a roof over our head and a safe car to travel in.

Protective Services
I am thankful for the men and women, near and far, who fight for our freedom and protect my family everyday, including my best friends’ husbands, Brett, a police officer, and Ryan, a firefighter.

Happy Thanksgiving to you and yours!


The good stuff – Week of 8.5.12

Cheers to another week! Here’s the “good stuff” from last week:

– Bridget and I visited Brian at work for lunch. It was the first time I had been to Brian’s office and it was neat to see his workspace and meet his co-workers. Seeing Brian proudly show off Bridget never gets old.

– Brian’s former housemate from college, Randy, got married this past Friday. Thanks to Grams, Brian and I enjoyed a date night. It was so much fun catching up with Brian’s college friends and their significant others. There is never a dull moment when those guys get together. And, Bridget’s night with Grams was much more successful than the first. I’ve learned a lot these last few months, and one lesson is to celebrate the little victories!

Brian with his college friends

– My in-laws live about three hours west of Cleveland so it’s been difficult to visit as often as we’d like since Bridget was born. We finally made it back this weekend and had a wonderful time visiting with Brian’s parents and his oldest sister, Amy, and her family. My niece, Madison, and nephew, Mason, are so cute with Bridget. Having cousins of my own with whom I share so many fond memories, I am grateful that she will have cousins to go through life with as well.

BONUS: My mother-in-law made my absolute favorite dessert (well, maybe second favorite; French Silk pie still tops the list): Butterscotch Pecan Dessert, and we ate the whole dish. The. Whole. Dish. I was too busy eating to take a picture for this post, but the recipe is worth sharing. Even if you’re not crazy about butterscotch (which I’m not), give it a try:



1/2 cup cold butter or margarine
1 cup all-purpose flour
3/4 cup of chopped pecans, divided
1 8 oz. package cream cheese, softened
1 cup of confectioner’s sugar
1 8 oz. carton frozen whipped topping, thawed, divided
3 1/2 cups of milk
2 packages (3.4 or 3.5 oz. each) instant butterscotch pudding mix

In a bowl, cut the butter into the flour until crumbly. Stir in 1/2 cup of pecans. Press into an ungreased 13 x 9 x 2 pan. Bake at 350 degrees for 20 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in one cup of whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. refrigerate for 1-2 hours.

– I snapped this photo tonight and got a good laugh from it. For anyone on Facebook or Pinterest, it seems like there should be some funny quote attached to it but I’m not creative enough to think of one. If you can, feel free to share it in the comments section below.

Brian vs. Food

My husband, Brian, is a former high school state-runner up and college wrestler. He’s also the 2012 champion of his company’s Biggest Loser challenge, losing nearly 40 pounds and 11 percent of his body fat in just a few months. He’s no stranger to managing weight loss.

With those credentials, it may be a surprise to hear about Brian’s recent food challenge domination. But those who are familiar with his hefty appetite, know he can certainly consume more food than the average person and quite possibly give Adam from Man vs. Food a run for his television show.

Curious about his true potential for food consumption, a small group of Brian’s co-workers created a food challenge series where each person is assgined an eating challenge and if completed successfully, lunch is on the group.

Brian was chosen to go first. With only one hour for lunch to conduct the challenge and a limited number of dining options nearby, his challenge was to eat three Chipotle burritos (approximately 1.5-2 pounds each).

With room to spare for a side of tortilla chips and guacaomole, Brian finished all three in 14 minutes.

Congratulations, Brian!