Happy Halloween

We ordered pizza and are watching Hocus Pocus!!!  Happy Halloween indeed!

Photography

Ok so here's the deal.  I'm attempting to pursue photography more aggressively.  Basically, I set up another blog specifically for my photos.  I also have a Facebook page.  Check it out and pass the word if you like what you see.  I already have a few shoots lined up and I'm super excited!  So, here goes nothing!

Kate's Bridal Shoot

Check out more pics on my photography site!

Scared. Oh so scared. The Shining.

Husband made me watch the shining last night.  I am still jumping at every noise I hear.  That movie scares the bejesus out of me!  Why?  I'll explain.  Jack Nicholson.

Hm sexy. 

Holy mother of....{insert terrified anumal like scream!!!!!} That's why.

Thoughts

The wind is perfect today.  It whooshes through the leaves, sending some of them to the ground.  I could  sit and listen to it all day.  It's just a bit overcast and according to the weather channel storms could roll in, or not.  It would be a perfect day if I wasn't fighting this cold.  I still can't complain.  The temps are cooling off and fall has arrived.  I love this season for so many reasons.  Not the least of which is it signals the beginning of the holiday season.  I consider the holiday season to begin with October 1st and stretch to January 2nd.  I love this season.  There is a constant anticipation in the air.   Halloween, Thanksgiving, Christmas, New Years.  I love it all.  So here's to my version of the holiday season.  Thoroughly under way and as magical as you want it to be.

Sopapilla Cheesecake Bars

1 tube crescent rolls
1 8 oz pkg cream cheese
1/8 cup butter, melted
1/2 cup sugar
1/2 tsp vanilla
cinnamon to taste

Preheat oven to 350.  Roll out 1/2 the crescent rolls into an 8x8 pan.  Mix the cream cheese, sugar, and vanilla.  Spread onto the rolls.  Top with other 1/2 of rolls.  Pour melted butter over top and sprinkle with sugar and cinnamon.  Bake 20-30 minutes.  Devour!

Oh Vacation, via Instagram

We were on vacation this week and we spent the week giving our kitchen a mini face lift.  We removed all the wallpaper and painted it! I think it looks much better myself!

 We added a chalkboard above the stove.  Jon drew a tentacle monster, lol.  I also visited my sister and saw these cuties!

And I donated 10 inches of my hair to Locks of Love!

And of course, there was the random fun.  All in all, a great vacation!

David and Kate's Wedding pt 2

{photos by Jon's Aunt Rachel}

David and Kate's Wedding

I just have some crappy phone pictures, but I'd say all went well and I know I had a good time judging by this hangover.  Congrats David and Kate!

 {mani/pedi time before the rehearsal Friday}

{setting up the night before} 

 {Beautiful day for a wedding!}

{Soon to be Mrs. Rhoades} 

{Maid of Honor Emma} 

{Almost there} 

{Bridesmaid Dani} 

{Done!} 

{me}

 {

{Bridesmaid Amber}

{and a couple drunk Sarah pics.}

{I thought my hair looked cool once it came down.  Holy bobby pins by the way!!}

Amazing Chicken

1/2 cup Grey Poupon Harvest Course Ground Mustard

1/2 cup honey

1/2 cup lite mayo

1 tsp lemon juice

4 chicken breasts, or 8 chicken tenders

8 slices bacon

1 cup monterey jack cheese

1 cup shredded cheddar cheese

Mix together first four ingredients.  Marinate chicken in about 1/2 of the mixture at least 2 hours (but better if you let it marinate overnight).  Leave the rest of the marinade to use as a dipping sauce.  Preheat the oven to 375 degrees.  Sear chicken in frying pan, then bake 7-10 minutes.  Fry bacon while that is cooking.  Take chicken out of oven and top with bacon and cheese.  Bake another 7-10 minutes.  

October Weekend Itinerary

Oct 5 - Rehearsal dinner
Oct 6 - David and Kates Wedding
Oct 7 - Pumpkin picking at Hubers
Oct 13 - Drive-In-of-Terror showing Night of the Living Dead (1968)
Oct 20 - Haunted evening at McCormicks farm
Oct 21 - Kaitlyns birthday party
Oct 26 - Dinner with Dan and Rachel
Oct 27 - Camping at Vallonia

We are gonna be  busy!