Happy Valentine's Day

I finally got a few pictures that

will just have to do.

And yes, Rae does have

a sucker in her mouth.

And yes, I will bribe a child with candy!

Shelby opted for the Hershey Kisses.

Those are her favorite.

Hope you all have a fabulous Valentine's weekend! Harry and I are taking the girls to the Jacksonville Zoo today. Should be a fun good time!

I Have No Idea

I've been trying my best to get some decent pictures of the girls for a Valentine picture. It's been pure torture on my part. Children are the hardest thing to photograph. When I saw these pictures I couldn't believe that she was pulling up her pants leg and I didn't even notice until I down loaded them on to my computer.

And then there was this one.

If she would have just looked up

a little bit. Oh well, whatever!

The color is great and she's our baby.

400th post

Some time in the last few days I posted my 400th post. I also missed my one year blog anniversary. I started posting on my blog Feb. 1, 2008.

I'm not so sure that I'm going to be as dedicated to my blog in the next year. We'll just have to wait and see.

To look back, I think that this was my most funniest post. Click here if you want to go back and view it.

She still remembers this incident and told me not to long ago all about it and it's been a year since it happened.

Tasty Tuesday

Red Velvet Cheesecake

I saw this recipe over on Recipe Girl's blog last week and couldn't wait to make it. I haven't baked cheesecakes very often, I don't know why, they are very easy to make.

I made this for Sunday lunch. I couldn't wait until lunch to taste it so I had a slice for breakfast. Oh well, it's my house and I made it so I can have a slice when ever I want, right?

It was excellent and every one loved it. Jordan even said that it's her new favorite dessert. We talked about how good it would be to make one for St. Patrick's Day except make it green. Then Travis said we could make it for Easter and make it bright yellow. I guess we were just full of colors and cheesecake. I cut the remainder in half and sent it home with the kids. If it was around here I would have eaten it all.

RED VELVET CHEESECAKE

CRUST:17 regular-sized Oreo cookies, crushed finely (or 1½ cups chocolate graham cracker crumbs)

¼ cup butter, melted

1 Tbs granulated sugar
CHEESECAKE: Three 8-ounce packages cream cheese, softened

1½ cups granulated sugar

4 large eggs, lightly beaten

3 Tbs unsweetened cocoa

1 cup sour cream

½ cup buttermilk

2 tsp vanilla extract

1 tsp distilled white vinegar

Two 1-ounce bottles red food coloring
FROSTING:One 3-ounce package cream cheese, softened

¼ cup butter, softened

2 cups powdered sugar, sifted

1 tsp vanilla extract

fresh mint sprigs, for garnish

heavy duty foil
1. Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of 9-inch spring form pan.
2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for spring form pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.
3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
4. Take out two sheets of heavy duty foil and layer them on top of one another. Place spring form pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.
5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of spring form pan.
6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.
Cooking Tips*You may choose to bake the cheesecake instead with no water bath. Bake at 325 for 10 minutes; reduce heat to 300 and bake for an additional 75 minutes. Let cheesecake stand in oven 30 minutes. Remove from oven; cool in pan on wire rack for 30 minutes. (Baking without a water bath - you run the risk of cracking the top of the cheesecake).

To visit Recipe Girl click here, and for her recipe for Red Velvet cheesecake click here.

Rea's New Trick

This is Reagan's new trick. Swinging on her belly. She doesn't want to even get in her bucket swing anymore.

Oops, some times she has little accidents!

She doesn't get much sympathy.

Love Is In The Air

These pictures were taken last year 2008 Valentines day. The girls have grown so much since then. St Simons Island Pier.

Happy Birthday you two!

Happy 2nd Birthday Emma Mae Kirkland!

Happy Birthday Ryan Farnsworth!

Standing Alone

Love the black and white.

Taken in Annabell, Missouri.

Color print of the above.

This is actually where I started from.

Darien Waterfront

These were taken on a Photography field

trip to the Darien waterfront last fall.

You can find these type Ruins all up

and down the southeast coast.

Close up look at Tabby

Traditional tabby, used for construction primarily along the coast, is composed of equal parts lime, water, sand, oyster shells, and ash. First introduced in Georgia by James Oglethorpe in 1736, tabby experienced revivals in the first half of the nineteenth century and again from the 1880s to 1920s.

Heels

I sometimes have to wear heels.

But as you can see in the left

bottom corner my Crocs aren't far away.

As soon as I can my feet go

right back into the Crocs.

Got an email from Crocs showing

some of the lates styles for spring.

I'd love to have both of these.

They are just to cute.

My Reason

Anthony Wayne Padgett

August 4, 1943- January 27, 2009
(3 or 4 years old)

This is my Uncle Wayne.

He was a retired Tennessee State Trooper.

He passed away last Tuesday,

a week ago today.

The real reason I was in Memphis

was to attend his funeral.

(I won't lie, I did buy those Diet coke while

I was there but that's not why I went)

The show of love from his fellow troopers was impressive.

This was the beginning of 8 State Trooper cars that led the funeral procession to the cemetery.

They lined up at the grave site. They folded the flag with precision and dignity. Then handed it to my Aunt Vivian.

My Uncle Wayne was a very loved man by his family, neighbors, friends and fellow Troopers. He had the biggest heart and would give ya the shirt of his back. A Gentle Giant.

This is my parents with my cousin Timothy Padgett. His dad was my Uncle Don Carlos Padgett. We also got to meet his wife Priscilla and spend some time with his sister Jennifer and her little son, baby Brock and their mother's family. They were so much fun and we really enjoy our short visit.

This is my Uncle Wayne's only son, Terry Wayne Padgett and his wife. This was the first time we had ever met him. Even my mom had only seen him in pictures. He seemed happy to finally meet my mama.

The services were held at the Covington Funeral Home. All the music was on tape. The middle song was 'Amazing Grace' song by none other than "ELVIS" himself!!! Harry leans over to me and says,"how apropos" you know, Elvis, Memphis! We both couldn't help but chuckle. Well, y'all know I loved it, seeing that Elvis is one of my favorites. Although Harry never would let me listen to Elvis Radio on the trip. I'd listen to one song and that was enough for him.

We visited with my Aunt Vivian before we left Memphis. While she was in the back room with my mother I went and got my camera and took this picture of her shrine to Elvis, I guess I'm not the only one in the family that loves him. That blue Pepsi can was an Elvis special edition. Wish I would have turned it around. The top and bottom shelves were filled with every book ever written on Elvis' life.

One of the best parts about the trip is the Cinnamon buns that Holiday Inn Express has on their morning Continental breakfast. I think that I shouldn't stay there to often. I have no self control. They are just the best!!

Diet Coke

I'm home.

I told y'all I was

'gone for a coke'

(actually diet coke).

I just didn't tell you where I went to get that 'Diet Coke'! I went to Memphis by way of Savannah, Macon, Atlanta, Chattanooga, and Nashville! Drove 1617 miles round trip for that 24 pack. Left Wednesday the 28th and got back home last night Feb. 1st at 8:30 P.M.! Great trip. Rest of details to follow tomorrow.

Happy Ground Hog Day

to you all!

Wordless Wednesday

Actually, that would be

diet coke.

Tasty Tuesday

Last week was a soup kind of week.

I made two new different recipes.

Both were wonderful and if you are looking

for easy, good soup, try one of these.

Over on "Our Best Bites"

last week they posted this great

recipe for Black Bean Soup.

It was really good.

Black Bean Soup
1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots
(about 2 med carrots)
3/4 C diced celery
(about 2 ribs)
1 C diced onion
(about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
(if you use ground oregano, use 1/4 t)
1 bay leaf
Toppings: sour cream, tortilla chips, grated cheese
Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.Simmer uncovered for about 20-25 minutes or until carrots are soft.Remove from heat. Find that bay leaf and pull it out.
Place all the soup in a blender. Place lid on blender, but remove the stopper in the middle like the picture below. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face.
Puree soup until completely smooth. I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.
Nutritional Information (1 C soup, w/o toppings):125 calories, 2g fat, 8g fiber2 Weight Watchers pointsSouth Beach Diet Phase 2 (eat carrots sparingly)

From Prudence Pennywise

Creamy Tomato Soup

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
2 (14 ounce) cans Italian style diced tomatoes, undrained
2 cups chicken broth or stock
pinch of red pepper flakes
1 teaspoon balsamic or red wine vinegar
1 teaspoon honey
3/4 cup evaporated skim milk, or 4 ounces 1/3 less fat cream cheese
chopped fresh basil or parsley for serving
In a large pot, heat oil over medium high heat. Add oniion and carrots and saute for five minutes. Stir in garlic and saute an additional minute. Add tomatoes, broth, red pepper flakes, vinegar, and honey. Season to taste with salt and pepper. Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender. For a creamy soup, transfer to blender and blend, or use an immersion blender directly in the pot. (Immersion blenders are a must have for soup lovers!) Soup can be made up to 2 days ahead of time to this point. Just before serving, add evaporated skim milk (or cream cheese of half and half) to pot. Warm through, but do not boil. Serve immediately with basil or parsley, and hopefully some warm focaccia.