6 Years

Yesterday was our 6th wedding anniversary. I didn’t write about it because:

A: We have a lot going on

B: I thought I was maybe in labor (Turns out it was just some bad cheesecake I ate. I think.) 

Amongst home repairs and getting ready for the baby, Ryan and I did sneak out Saturday night for dinner at Spero (definitely recommended) and drinks at the Vendue rooftop bar. 


Every year on our anniversary, we take a picture to put in our anniversary photo album. I thought it would be a cool way to document how we change over the years. Here are our first 6 (including our cover photo – a picture of us hiking in the Black Forest in Germany on our honeymoon!)


We tried to take this year’s photo on our front porch. Here’s how it turned out: squinty eyes, red faces, greasy hair, but the cutest little photo bomber in the background! Haha!


There’s always next year for better pictures and more romantic anniversary dates๐Ÿ™‚ We’re in this for the long haul. 

Lowcountry Boil

Ryan and his buddies went shrimping last night (from 5pm to 4am!) in the Charleston Harbor and got a huge haul of delicious shrimp! 


To celebrate, we had a Lowcountry Boil tonight with his fellow shrimp hunters (our neighbors Jimmy and Paul) and their wives in our backyard. 


(The recipe that we used from our neighbor Mandi) 


If we’re being honest, I didn’t eat any. Those shrimp eyeballs staring back at me we’re not doing my pregnant tummy and favors, haha. But everyone else loved it! Plus it’s just fun to do. Have I meantioned how much I love living here?? 

Little Drummer Boy

Dreams came true tonight when we presented Emmett with his first real drum! 


We bought it off Craigslist and Ryan got the seller to throw in some other fun instruments too: a triangle, cowbell and tambourine! We had a family jam session tonight with Emmett on drums, me on tambourine, Ryan on guitar and lead vocals and Chance on triangle and backup vocals. Just kidding, Chance has a terrible voice ๐Ÿ˜‰

Labor Day Weekend in Charlotte

I’ve just had no motivation to post lately! Maybe this post seems like a lot of work because I want to tell you about our weekend wth Grandma Carol and Auntie Laura in Charlotte but I also don’t feel like writing, haha. How about if I just post the pictures and maybe I’ll write a little caption under them if I feel like it? Okay, sounds good to me too. 


We said “adios” to hurricane Hermine and headed out to Charlotte (about 3 hours away). Turns out the hurricane was really NBD. 


We stopped for lunch in a little town that is known for having the world’s smallest police station!


We also stopped in Rock Hill, SC at a cute little children’s museum to let Emmett play. 


Playing in the big hotel bed and exploring the grounds of The Ballantyne Hotel


Breakfast blueberries in bed (the maids loved us I’m sure!)


Definitely NOT obeying the quiet zone signs!


LOT’S of park time!


And pool time! 

Okay, I think that’s all of my photos. Phew! Overall, we had a really nice time relaxing, playing, eating and spending time with each other. 

Banana Pudding

I was going to post this recipe today anyway, but guess what National holiday it is? National Banana Pudding Day! (At least according to Kathy Lee and Hoda!)

Since moving to the South, Ryan and I make our own pickles, boiled peanuts, BBQ pork and shrimp and grits. I’ve also never made so many pans of homemade mac and cheese since moving here!

Banana pudding is another recent family favorite and it couldn’t be easier to make. This is the recipe my friend Kristen passed on to me and I think it’s a real winner. The hardest part is just cutting up and arranging the bananas!


Charleston Banana Pudding

What you need:

-5 oz plain Greek yogurt

-8 oz container of thawed Cool Whip

-1 and a half packages of vanilla instant pudding (the 3.4 oz packages)

-2 cups whole milk

-1 box Nilla Wafers

-4 bananas peeled and sliced

Combine yogurt, milk, pudding mix and Cool Whip in a bowl. In a trifle or glass pan, create your layers. Layer cookies, pudding mix, and bananas (in that order) and repeat until you are fresh out of ingredients. 


Refrigerate until serving! 

Okay, we just made this last weekend but I have some super ripe bananas that might need to be turned into pudding…

First Day of School 2016

Emmett started off his first day back to school with a little peanut butter bear toast!




He cried a little when I dropped him off (all of the kids did) but his teachers said he did a great job the rest of the morning! He must have had a busy morning because he came home and took a 4 hour nap! 

We capped off a great day with a beautiful sunset walk on the beach.