Thursday, February 28, 2013

Vegas '11 Memories

I about had a meltdown when I realized that our photos from our first ever trip to Vegas were gone!  Luckily, I had them on FB so while the picture quality is not there, the photos are.  So thankful that Shutterfly was able to pull from FB.  I will not rely on this method ever again, but this was a lifesaver.

You'll love Shutterflys award-winning photo books. Try it today.

Saturday, February 16, 2013

In His Time

I read a quote tonight that said, "If you want to know where you heart is, look at where you mind goes when it wanders."  Where does your mind go when it wanders?  For me, mine goes straight to my husband.  So much that I often times wonder what in the world I thought about before him!  I feel like a kid most days with this overwhelming crush on him.  He came into my life and it was no longer "my" life, it was OUR life.  He's my biggest fan and cheerleader and I am the same to him.

Lately I've been frustrated about finding a job in Charleston.  It's what I focus on daily, I literally stalk the government job postings for openings in Charleston.  After months of trying, I finally got an email saying that my application had been approved and that it was being sent to the Charleston VA for a possible interview.  [Anyone that has ever went through the process of applying for or transferring inside the government knows how this is not a quick or "sure thing" process]  Oh how my world completely lit up when I read that email, I was literally jumping with excitement when I read it!  I was so excited to get that call, but it never came.  Tonight, I got an email saying that the position had been filled.  Absolute heartbreak.  I wanted to call John right away and tell him the "horrible and disheartening" news, but I had to wait till he woke up and called me (darned timezones).  When John called I was upset and rather discouraged.  Instead of falling into the well of hopelessness that I had let myself start sliding into, he told me that it just wasn't meant to be and that the perfect job for me would come along.  He told me they don't know what they are missing.  He told me all the things I needed to hear and not because he's my husband and he feels obligated to do so, but because he really does believe in me.  I really don't know what I would do without him, seriously.  The closer the time comes to when he said he would be home, the more nervous I get about the fact that I don't have a job already lined up in Charleston.  We've lived our lives apart for so long, I don't want to continue once he is stateside.  I've been trying so hard and honestly, overlooked who was in ultimate control.  So here's my declaration to God and everyone else as a witness, I'm completely turning it over to Him, COMPLETELY.  I will do my part such as applying for the jobs that I am qualified for and with that knowing that there is nothing further that I can do.  God will give me the job he sees fit, when he sees fit and I have absolutely no choice other than to accept it!

Saturday, February 9, 2013

Wait for Me

Being a civilian contractor's wife, life is so much different than the "norm."  Over the years we have learned to appreciate every moment spent together, side by side.  During his R&R's we always plan a trip to get away somewhere.  It's hard to pick a favorite, they've each been amazing!  I've spent countless nights reliving our vacations and time together as I look through our pictures; Lord only knows how many times I've looked at them all.  I put together a little video that has just a handful of the hundreds of pictures that we have.  Also in the video are pictures that John has taken during his time in Afghanistan.  The song is "Wait for Me" by Theory of a Deadman, the words are so true to the current situation we are in.  I will wait for John as long as I have to because I know without a doubt that he is my soulmate and the one that God intended for me to spend a lifetime with.  He may not be here physically, but he's always with me; always in my thoughts and always in my heart.

"May the LORD watch between you and me when we are away from each other." Genesis 31:49

Sunday, February 3, 2013

Raspberry & Creme Swirl Fudge

With John being in Afghanistan, I'm always looking for new things to fix and send to him.  I've fixed so many different kinds of cake batter cookies that I'm sure he is ready for something other than a cookie.  Being the Pinterest addict that I am, I've found dozens of interesting and new ideas.  I've fixed him mini caramel pies, pretzel/kisses/m&m's, brownies, chocolate dipped peanut butter Ritz crackers and seasoned oyster crackers; but, I wanted something I created, something to call MINE.  After a little time in the kitchen and playing around I came up with a recipe for raspberry & creme swirl fudge.  Hope you all enjoy as much as I do (and hopefully John too)!
I just have to show off my hand etched baking dish!  My sister-in-law, Heather, created this for me for Christmas.  I absolutely love it and love it even more each time I look at it!  Thank you Heather!

Raspberry & Creme Swirl Fudge

2 & 1/2 cups sugar
2/3 cup evaporated milk
1 stick butter, cubed
1 pkg white chocolate baking chips
1 jar (7oz) marshmallow creme
3/4 tsp raspberry oil
Wilton Red-Red food coloring

Line a 9x13in pan with foil and spray with cooking spray, set aside.  In a medium saucepan, heat butter, evaporated milk and gradually add sugar until sugar is dissolved.  *I like to heat the butter and evaporated milk to the point the butter is melted this way the sugar dissolves easily.  Once sugar is dissolved, slowly bring the mixture to a boil.  Remember that sugar, even when dissolved can scorch quickly, stir continuously.  Once boiling point is reached, boil for 4 minutes (keep stirring).  Remove from heat and add baking chips and marshmallow creme (the quicker you do this step after boiling, the easier it will be).
Set aside one cup of the mixture.  In the remaining mixture add the raspberry oil and food coloring.  In this step I prefer to just stick a butter knife into the jar of food coloring and then stir the mixture with the knife (hey, I never claimed to be a trained chef).  Pour the mixture into the prepared pan.  Pour the reserved mixture (the one you set aside earlier) over the top.  Cut through the mixture with a knife to swirl.  Cover and refrigerate until fudge has set.
Remove fudge from pan, discard foil and place fudge on a clean cutting surface.  Cut fudge into 1-inch squares.  Store in an airtight container.  Yields about 2 1/2 pounds.