our last day at FBC Hamilton

**I wrote this back on August 5th but I have been waiting for pictures from this day. **

Our last days in Waco/Hamilton were all very emotional for me. And with all these "last" posts I am remembering our times with sweet friends and I am so thankful that God put these people in our lives and I will always cherish our times with them.

I am a weird emotional person. I cry a lot. Yet, there are times where you would think an emotional person would cry and I do not. Like our wedding day. I did not shed a single tear. Not one. I have cried at every other wedding I have ever attended, even the ones where I didn't know the bride or groom very well. I was so happy, too happy to cry even though I am known to cry when I am happy. I mentioned to John before our last Sunday in Hamilton, "what if I don't cry." I was a little worried, with my history of not crying when I should, that I might not cry on our last Sunday. I realize now it is a VERY silly thing to think about, let alone worry about, but I did.

Ha! Did I cry? You bet I did!!!

My crying started early in the day. I was sitting in a pew during worship rehearsal and my eyes welled up with tears. So I left the sanctuary. I wasn't ready to cry yet. And one by one as I started to see the faces of the people we have been doing ministry with the tears were coming!

I'm not really sure how to describe our last day other than it was really difficult. It was difficult to speak about what they meant to us, difficult to hug those we love, difficult to say goodbye.

Just us after the service.

John saying a few words.

Me trying to say a few words.

Lots of new things to hang on our walls.

Here is John's "Tom Cruise" face.

Gorgeous crystal bowl. Thanks choir! :)

John getting hugs from the precious kids.

Us with Grant

Us with Pat

All the staff and wives.

John and the accompanists.

Thank you to sweet Saundra for taking pictures of this day. We felt so loved and it was so difficult to say goodbye.

"Lady's" Weekend!

Lady (a.k.a. my mom) came to visit us this weekend. It was a perfect weekend and just what I needed.

We ate at yummy restaurants, we shopped in fabulous boutiques, we laughed, we talked nonstop, we bought shoes, jewelry and clothes, we toured our town, we drove through a cemetery, we looked through magazines, we went to church, we watched The Office, and we had the best time.

Like I said, it was such a fun weekend. And once again, I forgot to take any pictures. There was just too much fun going on.

I love you Mom! Thank you for such a great weekend!!

Chicken Enchilada Dip

Lady has been making this dip for years and it is a family favorite. It is so easy and so delicious. We have always served it cold or at room temperature, but John loves it hot also. Either way, it is fantastic and you will love it. Serve this at your next party and everyone will love it!




Chicken Enchilada Dip
Lady's Recipe

2 cups cooked chicken, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chiles
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

Combine all ingredients in a medium bowl, and chill for at least 2 hours before serving. Serve with tortilla chips.

our newest purchase...

We bought a beach house!!!



okay, not really.

and I know it it's a dumb joke, but I just had to post a picture of this beautiful beach house we saw when Whitney and Jonathan were in town. It's in Rockport and I'm in love with it.

yes, we stopped the car and I got out with my camera and took a picture of this house.

I am not ashamed.

Fettuccini Bolognese

This was a warm, hearty and comforting pasta dish that is still light and healthy. You can add to or take away what you like or don't like. John actually said that he would have liked more carrots of all things! It was great served immediately, but it was even better the next day. If you are able to, try making this the day before you plan on serving it. Or just know that the leftovers will be even better!

Fettuccini Bolognese

adapted from Ellie Krieger

1 pound fettuccini
1 tablespoon extra virgin olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
8 ounces mushrooms, chopped
3 cloves garlic, minced
1 pound lean ground beef
2 teaspoons dried thyme leaves
2 (14 1/2-ounce) diced tomatoes, undrained
1/4 cup fat-free evaporated milk
Salt and pepper to taste
1/4 cup grated Parmesan

Cook the fettuccini according to the directions on the box.

In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.

Stir in the tomatoes and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.

When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

We live in Super Mario Land...

We've got a mushroom problem. They are everywhere and grow faster than weeds.

Note: the picture above was taken one night around 8:00 pm, and the picture below was taken the next morning at 8:00 am.

Sometimes when we leave in the morning the grass is clear and when we come home in the evening and the mushrooms have taken over again.

Yes, it's like we live in Super Mario Land.

It was funny at first, now we just want to figure out how to get rid of them! It's not like I can chop them up and saute them with some garlic, thyme and marsala and put them over steak. Nope, that would be bad. Very bad.

Queso, Baby!

STOP! Put down the Velveeta!!!

This is not your normal Velveeta and Rotel dip.

Lady (my mom), sister and I all started with the same recipe of this queso and we each have adapted it to our own liking. You may do the same, but I'm giving you my version to start with. It is fabulous and I know you will like it. It is a little more time consuming that the normal Velveeta and Rotel, but it is so worth it. Try it please.

Queso

1 pound breakfast pork sausage

2 tablespoons butter

1 medium sweet onion, chopped

2 cans Rotel (1 hot, 1 original) Do Not Drain

32 ounces American cheese (it is in a blue box near the Velveeta), cut into cubes

1 or 2 cans evaporated milk (I always start with 1 and a half then add more if it needs it)

Brown sausage in a large skillet over medium high heat. Remove from pan and remove drippings. Add butter to skillet and saute onions until tender. Add 2 cans Rotel, cheese and 1 1/2 cans of milk. Turn heat to medium low and stir occasionally until cheese melts. Add more milk if needed.