eleventh anniversary

Yesterday we celebrated our 11th wedding anniversary.

As we are preparing to add another new life into our family, I can’t help but reflect on the early days of our relationship. Little did we know when we first started dating where our lives would lead us. In fact, we were planning on living very different lives. I was headed to Edinburgh, Scotland to undertake my Masters degree in Art History, and Geoffrey was finishing his last year of his BA at university.

We had planned on having a very new and very long distance relationship for the first year. However, I ended up not going, and that’s when we really began our lives together. We were quick to become engaged, buy our first place together (with the help of our parents), and then get married. Over the next 5 years, we travelled, worked hard, moved a few times, adopted a few animals, really got to know one another, and truly enjoyed just having one another.

These last 6 years have been all about our family. They’ve obviously been very different, but just as loving and enjoyable.

One never really knows how their life will turn out when they get married, and to me, that is just so fascinating. Hopefully it is for the better, and much comes from your marriage! But whether or not you choose to is completely up to you. I’m just thankful that I did, and we did together.

Happy anniversary, Geo. Pictures were taken by Oarsman Photography.

<3<3

Em

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baby number three!

I am so thrilled to finally be able to share … WE ARE HAVING A BABY!!!

WoooooooOOOOOOoooooo!!! This is my fourth pregnancy and (hopefully) third child. We are just beyond excited and blessed to be adding one more to our family.

Like my other pregnancies, I have been pretty ill for this one as well. However, the sickness is slowly subsiding, and I feel as if I can start doing all the little things again. 

Our baby is due in early December. Only 6 more months to go. 💛💛💛

Pictures were taken by Emma Victoria Photography.

Emory

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recipe: homemade hot dog buns

Homemade Hot Dog Buns

(Makes 10)

What food epitomizes summer more than a delicious hot dog? There may be other great contenders, but when I think of warm weather and the outdoors, I always think of BBQs, picnics, and of course, hot dogs. So why not up your game and make your own hot dog buns? It is relatively simple and the end result is only that much more delectable.

Ingredients:

2 tsp active dry yeast
1 cup warm water
3 tbsp sugar
1 tsp salt

1 large egg
1/4 cup butter + more to brush buns, melted
3 1/2 cups all-purpose flour

Oil (any kind), to grease

Steps:

1. In a large bowl, combine the yeast, water, and sugar. Stir, cover with a tea towel, and let sit until frothy- about 15 minutes.

2. Add the salt, egg, butter, and flour. Mix until well-combined. Transfer to a floured surface and knead for 5-8 minutes. Then grease a medium bowl and place the dough inside, coating it with the oil. Cover with a tea towel and leave in a warm spot for 1 hour.

3. Punch down the dough. Place on a floured surface and form into a log. Cut into 10 equal pieces. Roll out each piece until it resembles a hot dog bun (about 6” long). Put the buns on a greased baking sheet. Cut a slit down the middle of each bun. Cover again and let rise for 30 minutes.

4. Preheat oven to 375°F. Bake the buns for approximately 20 minutes. Once browned, remove and brush with butter. Let cool before serving! 

Note: You can substitute a bit of the all-purpose flour for whole wheat flour, like I did. I always prefer to do a combination of the flours, so I switched 1 cup out for whole wheat. Feel free to substitute as much as you would like, or none at all!

Emory

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recipe: vegan dill pickle soup

Apparently Dill Pickle soup is suddenly sweeping the nation. When I first heard about it, I must admit that I was a little taken aback. I thought, that doesn’t sound good. Then I looked it up online. It looked a little better, but still not something that I wanted to eat. So I had no other choice but to make it! But rather than filling it with sour cream (an ingredient that I despise), I decided to make it me-friendly; which is vegan. I also decided to blend it, because in my opinion, it wasn’t as good or creamy when it wasn’t blended. 

So after all of those changes, how did it taste? Pretty darn good! But try it for yourself. 

Vegan Dill Pickle Soup

Ingredients:

2 cloves garlic, peeled and chopped
2 tbsp oil, any kind
3 tbsp vegan butter (or regular if you’re not making it vegan)
1/2 yellow onion, chopped
6 cups chicken broth
2 cups almond milk (or regular milk)
1 cup dill pickle juice
6 large potatoes (red or yellow), felled and chopped
2 cups carrots, diced
1 1/2 cups dill pickles, diced
1 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp chilli powder

Steps:

1. In a large pot, heat the oil over medium. Throw in the garlic. Meanwhile, add the butter. Prepare the onion and throw it in as well. Continue to cook for a few minutes, then add the chicken broth, milk, and pickle juice. Prepare the potatoes, carrots, and pickles and add them as well. Cook over medium heat for approximately 20 minutes or until vegetables have softened. Remove from heat.

2. In a food processor or blender, blend the soup completely. Then return to the pot and add the dill, pepper, and chilli powder. Mix well. Serve when it’s still warm, or refrigerate for up to 3 days and reheat as needed. Finally, enjoy! This soup is kind of a big dill. ;-)

Emory

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wild geese

Wild Geese

“Tell me about your despair, yours, and I will tell you mine.
Meanwhile the world goes on.

Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.

Meanwhile the wild geese, high in the clean blue air,
are heading home again.

Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.”

– Mary Oliver

Emory

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