partners in crime

partner #1: ivy james mcconnell

partner #2: khacki pants brock

whisper valley

Last week, we happily arrived at Whisper Valley where we'll be settling down for most of August. This summer has been quite a whirlwind with all of the changes going on (everyone moving, new jobs, new babies, preparing to move overseas, etc.) and it's felt a little crazy living out of a suitcase, but it really couldn't have worked out any better for us. Deciding not to extend the lease on our townhouse and just embrace homelessness for the summer was an excellent decision, I must say. We've been incredibly blessed to have such wonderful places to enjoy before heading off to Scotland, and the ranch is definitely no exception. It is pure heaven out here, y'all. It is so beautiful and peaceful. Just being outside the past week has made our little hearts happy... Looking forward to spending time with family & friends and my two favorite people in the best little piece of Texas.

Big thanks to Grammie & Grandpops!

ljb is 24

we helped logan celebrate his 24th at whisper valley.
and by golly, we did it up just right.

you'll always be my very favorite younger brother.

thanks for letting us celebrate with ya!

i love you.

a visit to the brock's

chocolate chip cookies

I've tried lots of different chocolate chip cookie recipes, and so far this is my favorite one. Simple. The key is not to overbake them!

Thanks Alton Brown.

Ingredients:

2 sticks unsalted butter

2 1/4 cups bread flour

1 tsp salt

1 tsp baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 T milk

1 1/2 tsp vanilla

2 cups semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 375.

1. Melt butter in microwave and pour into mixer bowl.

2. Sift together the flour, salt and baking soda into small bowl and set aside.

3. Add sugars to mixing bowl and cream together with the butter.

4. Add the egg, yolk, milk and vanilla. Mix well.

5. Slowly incorporate flour mixture.

6. Stir in chocolate chips. (And pecans, if using).

Chill the dough for 30 minutes (if you can). Scoop onto parchment lined baking sheets, and bake for 14 minutes. (If you don't have parchment, don't worry- and don't spray your pan.) Rotate baking sheet halfway through for even cooking. Cool on wire racks. Eat warm, cooled or from the freezer!

Yield: 2 1/2 dozen

Official Recipe: Here

ENJOY!

isb

what a sweetheart.

it's safe to say, we are all smitten.

so excited to be an aunt!!!!

congrats trev & kathryn!

a cooking lesson with mrs. heare

Last night, on a rainy Sunday evening, I packed up my daughter, camera and notepad and visited my dear friend Emily and her ever so sweet mother, Mrs. Heare- who promised me long ago that she'd teach me to make Chicken & Dumplings. I was very excited about this because
a) I have been waiting a long time to learn this beloved southern dish and
b) It wasn't being taught by any ol' lady (or book for that matter). I was getting a lesson from the truest southern lady I know- in every good sense of the word.
What a treat!

For the record, it was really, really, (I mean really) good. They sent me home with leftovers which Mom, Gen and I quickly took care of (that same night).

Thanks Heares!!!

mom's famous chicken enchiladas

Here's the recipe some of you have asked for! This is definitely #1 on my list of go-to recipes. That list may or may not have more than one thing on it. Anyway, it is quick & easy to throw together, everyone loves it, and it freezes well. This is my updated version of my mom's old school recipe. Serve with salad, corn, chips & guacamole, and Dr. Pepper. Definitely Dr. Pepper. This makes 6-8 enchiladas, serving 3 to 4 people.

Ingredients:
1 rotisserie chicken, shredded
1 T ground cumin
1 tsp garlic powder
2 cans of green enchilada sauce
1 pack of shredded mexican blend cheese
1 can diced green chilies
handful of cilantro, chopped
6-8 flour tortillas

Directions:
Preheat oven to 350.
Spray a 9 x 13 baking dish.
For the filling:
1. Shred all the meat off the rotisserie chicken into a large bowl.
2. Season the chicken with salt, pepper, cumin and garlic powder.
3. Add the green chilies (with the juice), chopped cilantro, a few handfuls of cheese, 1/2-1 can of enchilada sauce. Stir to combine.
--There's really no way to mess it up. Just add however much of the ingredients looks good to you. You can also add diced onion, jalapeno, corn- throw in whatever sounds good!
To assemble:
Fill a flour tortilla with the chicken mixture, roll up and place seam side down in your baking dish. Repeat with the rest of the tortillas, placing them with the sides touching - squish 'em in any which way you can. Pour green enchilada sauce on top, then sprinkle with the rest of the cheese - be generous!
Bake for about 30 minutes or until bubbly.
(If freezing, wrap tightly in foil and store in freezer uncooked. To bake, let thaw in fridge overnight and bake as directed, or bake frozen and just increase the cooking time to an hour.)

car seat

with ivy's first birthday approaching, i've been looking back at pictures from the past year and came across these, and just couldn't believe how much a baby (my baby!) could grow in just a matter of months. shouldn't it take years for this to happen??

august 2009 (2 days)

april 2010 (8 months)

i spy...

heaven help us.

potato soup

Here's what I do...
--Saute 1 package of center cut bacon in a large soup pot.
--Remove bacon and reserve for later, and discard most of the grease from the pot.
--Add 2 T butter. When melted, add 2 T flour and whisk together.
--Whisk in 4 cups of chicken stock and 2 cups of whole milk over med-high heat.
--Add salt, pepper and a can of diced green chilies.
--Prepare 2 bags of steam-n-mash russet potatoes. Add in some milk as needed to help mash.
--Add potatoes to soup pot and whisk together. Cook over medium heat until hot. Season again with salt and pepper as needed. Serves 6.

Top with shredded cheddar cheese, chives, reserved bacon and sourdough croutons.

For the croutons:
--Slice 4 pieces of sourdough bread into small squares.
--Melt a little butter in a saute pan over high heat.
--Add the bread and toss around until golden. Season with a little salt.
{If it's good enough for two pregnant women, it's good enough for you!}

a letter

hi dad,

i hope you're having fun at folly. i know it's only been a day, but we already miss you.

but don't feel too sorry for us- we're at aunt gen's doing girl things.

like cooking...

and cleaning...

and wishing you were here.

see ya soon.

love,

ivy

cupcakes

for me...

blueberries for her.

but she doesn't seem to mind.

{sorry no recipe. these were whipped up from grandma's head. aren't we special!}

4th of july

our happy, hot dog-eatin, rainy weekend in pictures: