{wedding wednesday} paper love.

happy wednesday! matt and i have been moving ahead slowly on the wedding planning, i have reached a bizarre calm (as calm as one can be) about the whole thing for the time being. but following a busy early september traveling for work, i plan on spending the fall and winter working on some major wedding projects. we have already secured all the big vendors, reception venue, church, food, dress, photographers, wedding coordinator, rehearsal dinner venue, music, hair/makeup and flowers.

one of the last major things we are currently in the process of finalizing is invitations. when we first started planning we both agreed that, though we agree invitations are the first impression of your wedding (as many wedding gurus claim) it is still a piece of paper that people will receive, glance at and then nicely place in a drawer. we both felt that spending thousands on invitations was not our thing, and the saved money could be used for other more important things (like my cafe lights!- i am still holding out people). so with that in mind here is how i set out looking for possible vendors for our paper goods.

my mom, matt and i did venture to a local stationary store, and met with a consultant. When we first sat down, she asked "our style" which we thought was clean and modern, she showed us a few massive books filled with samples. we HATED everyone, in terms of wedding stationary, we are definitely not "modern". we then started flipping through the more traditional invitations, with there clean crisp lettering we both were completely in love with a few samples.  though they were hard to turn away from, the price made it easy, spending multiple thousands of dollars on paper goods was just insane to us. the consultant was nice enough to make copies of the samples we loved and we went on our way.

we went home optimistic about what we wanted, and so the searching began.  i looked on every wedding blog imaginable for recommendations on great invitation designers and producers. and after ordering, 30+ samples from various places (no joke i could open my own stationary store, and i feel terrible just tossing them, even the ones that are just dreadful). we finally settled on a classic wedding invitation suite, with clean crisp black ink, traditional font and a simple monogram. we just ordered our save the dates yesterday and i cannot wait to see them in person (which is why i had to pay extra for rush handling). 

what we learned, it was great seeing the invitations in person and getting a real feel for what we liked.  i recommend to any couple even if you don't want to spend a bundle on invitations go to a store and take time looking through the options. by doing so, it will give you a better idea of what you are looking for, so when you do order online, through etsy, or another route you will be confident in your decision.

below are a few samples that inspired us through out our hunt for the perfect invitation suite, to find your own inspiration head on over to Oh So Beautiful Paper (with a name like that i know you will find something you adore). enjoy!

Source: sugarpaper.com via Caitlin on Pinterest

Source: sugarpaper.com via Caitlin on Pinterest

Source: ohsobeautifulpaper.com via Caitlin on Pinterest

and just because this one is so fun and adorable, i had to include it. if you are planning a whimsical wedding they would be perfect in any color scheme, but the gold and salmon is to die for!

Source: ohsobeautifulpaper.com via Caitlin on Pinterest

falling out of summer.

can you believe that this week we will be welcoming september, celebrating labor day, and the unofficial end of summer. i don't know where summer went?!? this week in northern virginia, it is starting to feel like fall and it is a welcome change from the unbearably hot summer we had. it is that bizarre time of year in clothing though, when we aren't yet ready to give up on our summer favorites (white jeans and shorts) but are eager to wear new fall must haves. so after a recent shopping trip over the weekend, i have been pondering ways to incorporate my new pieces into my summer wardrobe and here is just some of the inspiration i found. i love fall fashion, and especially layers patterns and textures. enjoy!

Source: goodlifeforless.blogspot.com via Caitlin on Pinterest

Source: goodlifeforless.blogspot.com via Caitlin on Pinterest

Source: southernpiphi.tumblr.com via Caitlin on Pinterest

enjoy your tuesday!

{recipe} coconut cheesecake.

happy monday! for matt's birthday earlier in the month i made this amazing coconut cheesecake. matt isn't a huge chocolate and sweets person so a creamy cheesecake was the perfect option. i know coconut is one of those flavors people either love it or hate it, but around our house it falls into the LOVE category. i use it frequently when baking and always have both flaked coconut, coconut milk and coconut extract on hand. to be honest, i hadn't made a cheesecake since my "final project" in high school patisserie class (if you are wondering i got an A), so i was a tad bit nervous how it would come out (would the top crack? burn? would it set? would the crust get soggy?) i had a lot of doubts. but it came out better than i could have ever imagined, it was DELICIOUS! ii think i gave cheese cake factory a run for their money! enjoy!

Coconut Cheesecake.

Yields: one heavenly 10 inch cheesecake.

Graham Cracker Crust:

Ingredients

1 1/4 cups graham cracker crumbs

5 tablespoons granulated sugar

heaping 1/2 cup shredded sweetened coconut

5 tablespoons unsalted butter, melted

Directions

1. Preheat the oven to 350 degrees F.

 

2. If you are worried that your springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. Set aside.

3. In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Stir to combine. 

4. When the flames burn off, remove the filets from the pan.

 

5.  Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides.

 

6.  Bake crust at 350 degrees F for 10-12 minutes, or until light golden brown.

 

7. Remove from oven and allow to cool. 

Cheesecake Filling:

Ingredients

3 packages cream cheese, softened

1 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

3 large eggs, lightly beaten

7 ounces coconut milk (about half a can’s worth)

1/2 teaspoon coconut extract (optional)

 

Toast Coconut Topping (optional):

Ingredients

1/2 cup flaked coconut

1 tablespoon unsalted butter

Directions

1. Preheat the oven to 325 degrees F.

 

2. Place the cream cheese in a large bowl, and beat with a hand mixer until smooth.

3. Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Beat until smooth and combined.

 

4. Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.

 

5.  Add the coconut milk and extract, if using, and beat until combined.

6. Place the springform pan with the cooled coconut crust into a large roasting pan.

 

7. Pour the cheesecake filling into the springform pan.

 

8.  Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.  

 

9.  Bake the cheesecake at 350 degrees F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.

10. Carefully remove the roasting pan from the oven, and remove the springform pan from the roasting pan.

 

11.  Allow the cheesecake to cool to room temperature, then refrigerate for a few hours before removing springform pan. Cover the cheesecake and refrigerate until ready to serve.

 

12. Add 1 tablespoon of unsalted butter to a pan and melt over medium heat until melted.

13. Add 1/2 cup of flaked coconut to melted butter and mix until thoroughly covered with melted butter.

 

14.  Continue to saute coconut flake until flake turns a golden brown color (3-4 minutes).

 

15. Remove coconut from heat, and place on paper towels to absorb any extra butter.

 

16. Prior to serving, remove cheesecake from refrigerator and add toasted coconut to top of cheesecake.

*Recipe slightly modified from The Novice Chef

(recipe} rotisserie style roasted chicken.

good morning and happy friday! and seriously TGIF. this week has been extremely busy at work and throw an earthquake and upcoming hurricane into the mix it feels like we are staring in 2012 (buckley would be the lead of course). last night i was brainstorming ideas of things i could make now in case we lose power. luckily we do have a gas stove so even without power, i could cook but we just won't be able to see what we are eating. since i have a roaster chicken in the over, tonight i am going to prep it for rotisserie style roasted chicken, which we can eat throughout the weekend as a main dish or use for sandwiches (if we lose power). matt and i love this recipe it is so easy and comes out moist, delicious and lasts us a few days. are you doing anything in preparation for irene?enjoy!

Rotisserie Style Roasted Chicken.

Serves: 6

Ingredients

1 (4 pound) whole chicken

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon white pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 8 ounce beer (in an aluminum can)

Directions

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from the chicken. Rinse chicken cavity, and pat dry with paper towel. Rub the chicken inside and out with spice mixture. Place the chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

 

2. Preheat oven (or grill) to 250 degrees F (120 degrees C).

3. Open the beer and pour out half of the can.  Spray the can with Pam or similar nonstick spray.

 

4. Place the beer can in the center of a roasting pan. Place chicken ontop of the beer can so that the can is completely inside the cavity of the chicken. (I like to then move the legs of the chicken in order to stabilize the chicken.)

 

5. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving. 

{recipe} filet mignon with chive butter.

if you had told me yesterday i would experience my first earthquake i would have told you, that you were crazy.  but early yesterday was a very bizarre day in northern virginia luckily, matt, buckley and i are safe and sound. i made this filet with chive butter recipe for matt for his birthday dinner, after being inspired to a similar meal i had while in sedona back in june. let me just say, it was the BEST filet i have ever cooked at home, and would compete with any swanky steakhouse in northern virginia. if you are looking for a great recipe for a special meal, do yourself a favor and stop looking, this is it.  the chive butter can be used on any steak or even seafood, which i plan to do for all the rockfish we have from our fishing trip. enjoy!

Flaming Filet Mignon

Ingredients

2 (8-ounce) filet mignon steaks

1 tablespoon olive oil

Salt and freshly ground black pepper

2 ounces brandy

Directions

1. Season the filets with a little salt and pepper.

 

2. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.

3. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side.

4. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe.

5. When the flames burn off, remove the filets from the pan.

 

6.Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot.

Chive Butter

Ingredients

1 stick butter, softened

Coarse salt and freshly ground black pepper

1 bunch chives, left whole

Directions

1. Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. 

 

2. Add diced chives and stir until combined. 

3. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap.

 

4. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll).

 

5.  Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.

 

Serves: 2

*Recipe adapted from Food Network.com images captured by caitlin.marie

{recipe} peanut butter cupcakes.

can you believe that summer is almost over? the past two days it has really started to feel like fall in in northern virginia. don't get me wrong, i love summer, being the sun baby i am but i am so looking forward to fall trench coats, sweaters, jeans and leather boots. i am excited to start backing with nutmeg, cinnamon, cloves and all those other amazing spices that remind me of thanksgiving. ok i am getting ahead of myself, it is still august.

back to peanut butter, a coworker was raving about peanut butter cupcakes a few weeks back and it got me thinking, i want peanut butter cupcakes! so last week i set out to find the perfect peanut butter cupcake recipe and came across this gem. these babies were given rave reviews over the weekend, by a few of my favorite taste testers, including buckley who opted for his without chocolate frosting. i hope you enjoy them as much as we did!

Peanut Butter Cupcakes

Ingredients

1 cup all-purpose flour

1 tsp. baking powder

1/4 tsp.salt

6 tbsp. unsalted butter, at room temperature

3/4 cup chunky or smooth peanut butter (I used chunky since that is Matt's favorite)

1 cup packed brown sugar

1 egg

1 1/2 tsp. vanilla

1/2 cup milk (I used fat-free)

Directions

1. Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. Sift the flour, baking powder and salt in a medium bowl and set aside.

 

2. In a large bowl, using an electric mixer on medium, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the egg. Add the vanilla and beat for 1 minute, or until the batter is smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.

3. Fill each paper liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned, about 20 minutes. There will be a few cracks on top. Cool the cupcakes for 10 minutes in the pan on a wire rack. Carefully remove cupcakes from pan to finish cooling.

Creamy Chocolate Frosting

Ingredients

2 3/4 cups powdered sugar

6 tbsp. cocoa powder

6 tbsp. unsalted butter, at room temperature

5 tbsp.evaporated milk

1 1/2 tsp. vanilla

Directions

1. In a medium bowl, sift together the powdered sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

 

Yields: 16 cupcakes!

*Recipe adapted from Sweet and Savory Tooth images captured by caitlin.marie

weekend highlights.

hope everyone had a great weekend. matt and i spent the weekend celebrating his birthday in style. on friday while matt spent the day golfing, while i baked peanut butter cupcakes with chocolate frosting and prepped for a fabulous dinner of filet mignon, gruyere potatoes au gratin and asparagus. i am excited to share all the recipes with everyone over the next week or so. here is a glimpse at all i have to share this week, hope everyone has a great monday!

these peanut butter cupcakes are my new favorite cupcake recipe. worth every bite.

best filet i have ever cooked.

sunrise on the chesapeake bay.

ready for some fishing.

enjoying the ride.

gone fishing.

we woke up at the crack of dawn (literally out the door by 4:45 am) this morning and by now our on a charter fishing boat with friends. hopefully we are catching lots of of rock fish, so i have photos to share next week and we have fish to eat for dinner tonight! have a great saturday everyone.

enjoying friday.

                   Source: la-belle-vie.tumblr.com via Caitlin on Pinterest

happy friday everyone! any big plans for the weekend? we have an fun weekend planned with friends, but today matt and i are enjoying a nice friday off from work.  while matt golf's i am prepping for his birthday dinner, i will be sure all recipes next week.  i hope everyone has a great weekend!

{recipe} cilantro lime shrimp.

now that all the birthday love is out of the day (who am i kidding it is going to last until sunday) i came across this recipe on my new obsession pinterest, if you have not yet discovered pinterest, jump over and see what i have been up to on pinterest (or click the red pinterest button on the right side bar). i made this recipe for matt and i on tuesday night and i have to admit it was the first "gourmet" mexican meal i have ever made, and it was FANTASTIC! the balance of spices is just right, with just enough heat from the red pepper flakes and the jalapeno pepper. since matt isn't a huge fan of just shrimp and broth (he needs for substance) i served ours over orzo, but mexican rice would also work great! enjoy!

{source: never enough thyme}

Ingredients

1 tbsp. butter

1 tbsp. olive oil

2 cloves garlic, minced

1 medium onion, chopped

1 jalapeno, finely chopped

¼ tsp. red pepper flakes

½ tsp. Mexican oregano

2 roma tomatoes, chopped (if you don't have fresh, an can of diced tomatoes works great)

1 lime, zest and juice

½ tsp. salt

½ tsp. black pepper

1 pound shrimp, split and deveined

2 tbsp. chopped cilantro

1 cup orzo pasta (optional)

Directions

1. Melt the butter and oil in a heavy skillet over medium-high heat.

 

2. Add the garlic, onion and jalapeno.

 

3. Cook, stirring until the onion begins to wilt, approximately 3 minutes

 

4. Add the red pepper flakes and oregano.

5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.

 

6. Add the tomatoes.Cook, stirring occasionally, until the tomatoes are soft.

7. Add the shrimp, zest and lime juice, salt and black pepper.

 

8. Cook until the shrimp are just opaque. Be careful not to overcook.

 

9. Remove the pan from the heat and stir in the cilantro.

 

10. Serve over orzo or mexican rice (optional)

 

Serves: 2

*Recipes and images adapted from Never enough Thyme

{happy birthday matt}

happy birthday to my amazing fiance! you are truly one of the most amazing people i know and i can't wait to be your wife. this time next year you will not only be my best friend, but you will be my husband. i hope you have a fabulous day, and i can't wait for the festivities this weekend (since it is you birthday i guess i will allow you to catch a bigger fish than me). happy birthday!

{wedding wednesday} beautiful details.

good morning everyone! since last wednesday's fitness post i have been busy sticking with it. yes, i know it has only been a week, but give me some credit here.  they say it takes 21 days to form a habit, so i figure i am over 1/3 of the way to my increased mileage becoming a "habit"! it is the little victories in life.

this wedding featured on the amazing style me pretty photographed by los angeles wedding photographer heidi ryder took my breath away when i first saw it. though it isn't exactly the feel matt and i are going for with our wedding, it does have a similar style, one being pink peonies (our flower of choice). other things i am gushing over, the pink and grey tones, classic invitation and do i have to even say i am swooning over this cake.  the alternating layers of crisp white fondant and lace it is cake heaven. i hope you enjoy all the details of this spectacular wedding as much as i did. to check out the complete gallery and vendors jump on over to style me pretty. enjoy!

Source: stylemepretty.com via Caitlin on Pinterest

Source: stylemepretty.com via Caitlin on Pinterest

Source: stylemepretty.com via Caitlin on Pinterest

Source: stylemepretty.com via Caitlin on Pinterest

Source: stylemepretty.com via Caitlin on Pinterest

check back tomorrow for a special birthday post and an easy, but nonetheless AMAZING weeknight meal, that i made for matt and i last night.

{recipe} baked meatballs.

its another monday, i hope everyone had a fabulous weekend.  matt and i spent a few hours on saturday at the mall registering, which was a lot of fun/exhausting at the same time.  there are so many options and after a few hours we threw in the towel and called it a day.  i think we made some great progress, though, the bar ware debate was tabled till next time. saturday night my favorite lady came over dinner, and i made her this fantastic recipe, and we drank a lot of wine before going out for the night. lets just say sunday was not a funday for me, but at least buckley was thrilled he could spend the entire day in bed with me.

once i recovered on sunday, i made baked meatballs and spaghetti for matt and his brothers for dinner and we relaxed for the remainder of the evening. this recipe came out great for my first attempt, i doubled the recipe so i could freeze the extras for another time, possibly meatball subs for dinner one night in the future? enjoy!

{source: never enough thyme}

Ingredients

2 slices bread (white, wheat, rye...whatever you have handy)

4 tbsp. milk

½ lb. lean ground beef

½ lb. ground pork

1 egg

¼ cup Parmesan cheese

1 ½  tsp. Italian seasoning

½ tsp. salt

¼ tsp. ground black pepper

1 recipe of Tomato-Basil Sauce (or a good quality jarred marinara sauce)

8 oz. spaghetti

Directions

1. Preheat the oven to 425 degrees.

 

2. Tear the bread into small pieces and place it in a small mixing bowl. Pour the milk over the bread and set aside.

  

3. In a medium mixing bowl, add the ground beef, pork, egg, Parmesan cheese, Italian seasoning, salt and pepper. Using your hands, gently mix until well combined.

{source: never enough thyme}

 4. By this time, the bread should have absorbed all the milk. Add the milk and bread to the meat mixture and mix again. Make sure to thoroughly combine the bread with the meat mixture.


5. Form the mixture into 12 meatballs. Place the meatballs on a baking sheet coated with cooking spray.

{source: never enough thyme}

6. Bake for 15 minutes. Turn the meatballs over and bake for an additional 15 minutes.


7. While the meatballs are cooking, put the pasta on to cook and prepare the Tomato-Basil Sauce.


8. Remove the meatballs from the oven and place them in the Tomato-Basil Sauce. Cook for 2-3 minutes just to coat the meatballs with the sauce. Serve over hot, cooked spaghetti and pass additional Parmesan for topping.



*Recipe and photos adapted from never enough thyme.

happy friday.

                   Source: happythings.tumblr.com via Caitlin on Pinterest

happy friday! did you survive your week? shockingly, despite a rough start to on monday and tuesday, the rest of the week flew by and was fantastic. i completely believe in you get what you put into things, and carry that belief over to ones outlook on life. if you stay positive, happy, focused and work hard things are sure to pleasantly work out in the end.

to recap my week over here, despite struggling through the work day on monday i came home and knocked out 5 miles and a 40 minute weight session; tuesday we headed to wolftrap (the best venue ever, you can bring your own alcohol and food in!) to see the steve miller band. the rest of the week, my mind seemed to be focused mostly on wedding stuff. case and point, i forgot my workout gear at work on tuesday, wednesday and then again yesterday! i still ran, however in my old sneakers which had long been retired, but the worse was running without my watch and ipod. the time i kept thinking, am i running too fast? too slow? this is about one...two...three miles right? it is amazing how dependent i have become on technology. by the end of my run yesterday, i was finally starting to enjoy the simplicity of running sans technology and just enjoying the beautiful weather. is there one piece of technology you can't live without?

happy friday!

{wedding wednesday} fitness plan.

             Source: tysridiculouslife.blogspot.com via Caitlin on Pinterest

yesterday marked 10 months until our wedding. i have been sticking to my 25@25  and consistently running about 15-20 miles a week, but i think it is about time to kick it up a notch for the wedding. so hear is my fitness plan for the next 10 months:

• run 20-25 miles a week
• weights 2-3 days a week
• sign back up for my weekly pilates class (which i have so missed)

i also plan on signing up for the marine corp 10K at the end of october and the historic half marathon the end of may. though i am happy running on my own and not formally training for races, by signing up for a few races will help to keep me motivated and on track. i know at some point i may need to reevaluate my fitness plan over the next few months, and i am completely ok with rolling with the punches and modifying where necessary in order to maintain a consistent regimen. wish me luck! and i will keep everyone posted on how things are going!

{recipe} gnocchi with goat cheese, grape tomatoes and basil.

it is one of those days over here and it is not even noon yet. so instantly i think to food (of course, who doesn't love food?) for a little pick me up, if only i could be eating this amazing recipe right now i know my day would turn around.  but since i can't be at home cooking, i will do the next best thing, blog about it.  i am a HUGE fan of gnocchi, those little balls of potato dough are just so perfect in every way. and on top of that i call buckley "my little gnocchi" which i find very fitting since he resembles a large ball of dough....see may day is already turning around  : ) .

anyway back to the recipe... my porch garden is again blossoming with more basil and tomatoes than two people can eat, so any recipe that incorporates those staples is a must try for me, throw in my favorite pasta and goat cheese and i am sold. i hope you enjoy every cheese coated gnocchi as much as i do. enjoy!

{source: eat, live, run}

{source: eat, live, run}

Ingredients

1 package pre-made gnocchi (whole wheat gnocchi from Trader Joe’s is a must at our house)

1 log goat cheese (about 6 oz)

1/2 cup cooking water leftover from boiling gnocchi

2 cups cherry tomatoes, halved

1/2 cup torn basil leaves

Directions

1. Cook gnocchi in boiling salted water for a couple minutes until all the gnocchi float. Drain and save 1/2 cup water.

 

2. Transfer the hot gnocchi to a large bowl, add goat cheese, cooking water, cherry tomatoes and basil. Mix well so cheese melts.

  

3.Season with a little black pepper to taste. Serve immediately (this isn’t a good dish to reheat).

Serves: four

*Recipe and photos adapted from Eat, Live, Run

crushing on coral.

happy monday! i am still recovering from a wild weekend in west virginia with friends, literally matt's first words this morning were "we should have taken monday off..." and i completely agree. hopefully today will fly by, i can get home go for a run, and then hit the couch for the rest of the night.

in the meantime... i hope this amazing coral, muted creams, soft sage and grey color board from one of my favorite blogs postcard and pretties helps get you through the day. the subtle variations of coral tones are so smooth and seamless.

Source: postcardsandpretties.blogspot.com via Caitlin on Pinterest

{featured} i am a runner

happy sunday everyone! we are back from west virginia and plan on relaxing for the rest of the afternoon. swing on over to Foodie Fresh and see me on Kelly's "i am a runner" feature, where she has been documenting real runners, their tips, tricks and why they are so dedicated to running.

Jenny and I post marathon

buckley's birthday: three years old

happy 3rd birthday buckley! our little man isn't just a pet to us, he is truly part of our family. he does everything with us and when he can't be with us, we talk about him like he is a person at home hanging out. usually the conversations go like this, me to matt- "what do you think buckley is doing?" matt- "probably hanging out or having friends over, we really need to get that little guy a cell phone."

in honor of our baby buckley, here is a recap of his past three years. i am sure his next three will be just as wild.

this photo was sent to us from the breeder in idaho, it was love at first sight.

picking buckley up at national airport was the scariest thing for matt and i. luckily is flight was on time and matt and i were there waiting when he came off the flight. i took this photo right after getting him back to my apartment, they were bonding.

father and son cuddling in bed, buckley was about four months here.

matt's mom got me a running stroller so i could run with buckley. she had to buy a baby stroller since buckley was over the weight limit for dog strollers. 

buckley taught himself to skateboard when he was about a year. he will skateboard for hours if you let him.

that is matt and i holding him steady. he loves the water, not so much when he is in a baby tube though.

a happier buckley on his raft, watching everyone in the water.

though he isn't allowed to "climb" on top of the furniture he does, and he looks so cute. don't get me wrong, we do allow him on the couch, but he is supposed to just sit not climb on it like a wild animal.