Purple Potatoes & Baby Update

Last weekend while visiting Jesse, he took me to the DeKalb Farmer's Market.  So, I'm thinking it would be like any ol' farmers market like others I had been to.  I was kind of confused that we were going on a Saturday night to a building that looked like Sam's club with a large parking lot.  It's actually a world market that is open every day.  We walk into this huge warehouse (I kept comparing it to Ikea, but for food) that is full of every type of food from all around the world.  It was so cool!  They have everything that you can imagine.  We probably spent at least an hour just walking around.

One of my favorite things about the place was all of the different kinds of people that were there - who were also from all over the world.  I bet it is amazing for them to have a place to go to buy the ingredients to make their favorite dishes from home.  I loved how many children were there... sitting in the buggies surrounded by all of these colorful fruits and veggies, fresh breads, etc.  They got to pick out the exact fish from the tank they would have for dinner that night and watch it be butchered.  This might be strange, but I want my children to understand and know where their food comes from... that it's not always perfectly packaged in the meat cooler.  If I ever live in Atlanta, this is where I want to shop for food.  We bought some spices, macadamia nuts, french brioche, coffee, and purple potatoes - all for really good prices.  I have seen recipes that call for purple potatoes, but have never cooked with them before.... until tonight!  We made Purple Potato Au Gratin.  It was really yummy!  I found a good recipe on www.allrecipes.com.


  • 4 slices bacon, chopped
  • 1 leek, sliced
  • 8 purple potatoes, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 6 ounces crumbled goat cheese
  • 3/4 cup grated Parmesan cheese


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.
  3. Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.

BABY UPDATE:  Jesse and I went to the doctor today for my 12 week checkup. Let the 2nd trimester begin!  The last time we were at the doctor we had an ultrasound to see the baby and see the heartbeat, but it was still too early to be able to hear the heartbeat.  Well, that all changed today!  It was amazing to get to hear that little sound.  For some reason I was nervous just before the doctor put the sensor on my stomach, but it all went away when I heard the precious pitter-patter.  I'm so thankful that Jesse was able to come home early so he could hear his baby's heartbeat.

It's amazing that the Lord has blessed us with this gift - this incredible life that will be our responsibility to raise, teach, love.... all for His glory.  Please be praying for us as we prepare for this huge responsibility as parents, as it is scary!


Everybody is home!

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


  • 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)


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!