Winston’s First Birthday

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Baby Winston 

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Winston was the best little buddy while I was sick. Once I got home he never left my side. 

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Winston’s first snow! 

I have become that person that I never thought I would, the person obsessed with their fur child dog. This sweet boy has my heart big time and he is growing up so fast! 

Mom, I know I am one whole year old today but I cannot believe you left the back door open all day for me while you were at work. I ran from outside to inside and back outside and then inside again. The freedom felt so good. I didn’t even run away although, the neighborhood cats tried to get me to go with them. Aren’t you proud? 

Love, Winston

True story… I forgot and I left my back door open all day today while I was at work. I am so thankful Winston was at home when I got back! 

January/February was a doozy

SRT

photo from She Reads Truth

I am back from my unintentional break. I have been having a hard time coming up with words to start this post so I guess I will just jump right in.

The last week in January I was admitted to the hospital with a “large central bilateral pulmonary embolism” in other words I had a few blood clots in both of my lungs. I had been having moderate to severe back pain and started having trouble breathing for a couple of days. I knew something was wrong when it started to hurt to breathe. 

Being told by your doctor that you could have died gives you a lot to think about it. I want to try and live a more intentional life. Be more aware of what I am spending my thoughts, time, money on. I don’t want to waste the precious time I have left on this earth. 

So… I stayed a couple of nights in ICU and then a couple more in a regular room. Let’s just say, I will never take my privacy for granted again after staying in a glass box. 

Through all of this I found out I have a genetic mutation that causes clotting. That is definitely good to know for potential issues in the future. I am just so thankful to finally be feeling normal again! I have to take a blood thinner which I was kind of nervous about since I love to cook and cooking involves knives. Trey solved that worry for me by getting me a chainmail glove to wear. Have I ever mentioned what an amazing boyfriend I have? I also have wonderful family and friends that I could never thank enough! 

Recipe | Roasted Root Vegetables

Thanksgiving_10

This was my first time to ever cook or eat parsnips. Verdict: I like them! You could add any vegetables you like to this and roast them and it would be good. Lately, I have really been loving fresh rosemary. If you have any recipes you like with rosemary please let me know! I would love to try it!

Roasted Root Vegetables
Serves 10
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215 calories
35 g
0 g
8 g
4 g
1 g
238 g
768 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
238g
Servings
10
Amount Per Serving
Calories 215
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 768mg
32%
Total Carbohydrates 35g
12%
Dietary Fiber 6g
24%
Sugars 6g
Protein 4g
Vitamin A
152%
Vitamin C
38%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lbs red potatoes, quartered
  2. 1 lb baby carrots, halved
  3. 1 lb parsnips, peeled and chopped
  4. 6 cloves fresh garlic, peeled and roughly chopped
  5. 4 shallots, peeled and quartered
  6. 1/3 cup olive oil
  7. 1/4 cup fresh rosemary, chopped
  8. 1 tbs salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover 2 baking sheets with foil and set aside.
  3. In a large bowl, combine the potatoes, carrots, parsnips, garlic, shallots and oil. Toss until vegetables are coated in oil.
  4. Spread vegetables onto prepared baking sheets making sure they are in a single layer.
  5. Sprinkle with rosemary and salt.
  6. Bake for 45 minutes to an hour until vegetables are browned. Stir while cooking to prevent burning.
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calories
215
fat
8g
protein
4g
carbs
35g
more
Adapted from Christmas Cottage Cookbook
Brittany A. Ray http://www.brittanyaray.com/

Recipe | Jalapeño Popper Dip

Thanksgiving_9

Here is another recipe from Thanksgiving. This dip was delicious and went fast! This will be a must to make for the Sugar Bowl! Roll Tide! 

Jalapeño Popper Dip
Serves 10
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450 calories
14 g
64 g
42 g
6 g
13 g
101 g
474 g
2 g
0 g
26 g
Nutrition Facts
Serving Size
101g
Servings
10
Amount Per Serving
Calories 450
Calories from Fat 370
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 12g
Cholesterol 64mg
21%
Sodium 474mg
20%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 2g
Protein 6g
Vitamin A
14%
Vitamin C
11%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 (8 oz) packages cream cheese, softened
  2. 1 cup mayonnaise
  3. 1/2 cup pepper jack cheese, shredded
  4. 1/3 cup canned jalapeno peppers, diced
  5. 1/4 cup green chilies, diced
  6. 1 cup jalapeño potato chips, crushed
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix all of the ingredients except for the chips.
  3. Spread mixture into a baking dish.
  4. Sprinkle the top with the crushed chips.
  5. Bake for 30 minutes or until bubbling and browned.
Notes
  1. Serve with tortilla chips, carrots, celery (my favorite), etc.
Adapted from A Beautiful Mess
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calories
450
fat
42g
protein
6g
carbs
14g
more
Adapted from A Beautiful Mess
Brittany A. Ray http://www.brittanyaray.com/