The"Armpit" of SC

That is such a nice name for where we live...

But it is hot as hell!! I can not complain too much because with in a couple of hours, we can be in the mountains or at the beach! And that is where I have been for the past two weekends. Greenville and Georgetown/Pawley's Island!! I am really enjoying this time in my life. Workin' hard, and since we do not have anything tying us down right now (kiddos ;)) we can bounce around and play with our friends!! Good times! I hope you all have a great week!!!

Day of Blog Silence for Cohen

John 11: 25-26 "I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die..."

The Pursuit of Tan-ness

So I tried this product, Neutrogena Micro Mist, and did not really like it. But I may give it one more shot. I used it on top of another spray tan that was crumbling away, I should have exfoliated. It is a little tricky to apply. You can not stop moving the can, or it will show up uneven. It does not show up for hours, so you can not really see the results for a while. It smells really good though, and you can reach your "hard to reach places" unlike a lotion. I will try it once more, and let ya know!

What's for dinner?

I really enjoy this version of chicken caccitore. It is not my mother's way of making it, that is for sure! This recipe has a kick to it, I use all of the ingredients (for the most part) and throw it in the crock pot, we like it :)

Chicken Cacciatore, from foodnetwork.com

Ingredients
2 to 3 tablespoons olive oil
1 (3-pound) chicken cut into eighths
Salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
1 serrano or jalapeno chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup low-sodium canned chicken broth
1 (15-ounce) can diced tomatoes and their juices
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves
1 pound spaghetti (size 8 or 9) cooked al dente
Basil sprigs
Freshly grated Parmigiano-Reggiano

Directions
Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.
Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.
Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

This Spring/ Summer Project Is...

To do something with our backyard and patio! It is so boring right now. We are going to Jazz it up this year..yay :) Maybe even do some before and afters! *This picture is not our patio. I found it while looking for inspiration....

Silver and Gold...

Love it....

I want this!

It may be a bit much for me though. I can not always pull off big pieces of jewelry like this one, but I still like it :)