Gosh - where do I even begin to update? Once again, I have been a terrible blogger, but am excited about all of the fun things to blog about over the coming months!
In most recent news, JESSE IS HOME! He originally wasn't supposed to come home until this Saturday. I went to visit him in Atlanta this past weekend - to find out that he would be following me home! I was so happy when he told me that I cried. Imagine that.... hormones? Maybe so, but I was THAT ready for my man to be home. We packed up the UHaul on Sunday and made our way back home. I can't tell you how good it was to be home with him that day and do simple things like go to the grocery store and cook dinner. My world is at peace when he is here. Everything is how it is supposed to be. Life is easy. And FUN. Gag me? Sorry, it's how I feel.
In other news, WE ARE HAVING A BABY! I know this has already been announced on the blog, but sometimes I just have to say it because it still doesn't feel real. I am 12 weeks this week and we head back to the doc on Thursday for a check up. We should be able to hear the heartbeat this week. So exciting! Baby English is the size of a lime, is just over 2 inches long, and weighs half an ounce. tiny. My clothes are all still fitting fine these days, so I'm enjoying that while it lasts. I haven't been sick, but man have I been tired. Oh, and my nails and hair are growing like crazy thanks to my prenatal vitamins.
Everything at work is going well. I have been traveling a little bit to Send Off Parties, hosted by the Alumni Association. It's exciting to officially welcome my students into the Bulldog Family! Move In Day is this Wednesday. Starkville is about to explode with over 20,000 students. Which means we all got raises in the Admissions office. Praise God! I am very excited about this fall - especially football season! If you need a reservation at the English Bed & Breakfast, let us know. This is the last season it will be open for guests (unless you can deal with a 7 month old baby).
I'll leave you with a recipe that we made tonight. Every now and then, you find that recipe that you made one time, fell in love, then somehow forgot about it. I found an old post last year where I posted about this particular recipe. BUT, this time I have pictures. Oh yeah.
Summer Pasta with Basil, Tomatoes, and Cheese
Ingredients
- 2 pounds vine ripened tomatoes, seeded and diced (from our garden!)
- 3 cloves garlic, minced
- 1/2 cup chopped fresh basil (from our garden!)
- 1 tablespoon chopped fresh mint leaves (from our garden!)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1/4 cup cream sherry (we used balsamic vinegar and it was amazing)
- 12 ounces spaghetti (we used whole wheat angel hair pasta)
- 1/2 cup freshly grated Asiago cheese
- 2 cups fontina cheese, shredded (we used Gruyere - also amazing)
Directions
1. In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
2. Cook the pasta in a large pot of boiling salted water until tender, but firm to the bite.
3. Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.
Talk about AMAZING. Love the fresh herbs from our garden. Tonight we had it with hamburgers and it was delish.
Not the best plating picutre, but I wanted you to see the final product.
We planted some zinnias from seed in our front flower bed this spring and they are beautiful! I love having fresh flowers in the house - and the more you cut them, the more the plant produces. My kind of flower.
Much love from the Englishes!
