Author: Suz

Categories
Family/Travel Food

Family Football Day

Last Saturday was NCSU’s Varsity Club football game. Since my dad played football {he was an offensive guard ’73-’77}, he’s invited back with a couple of free tickets to the game. My parents came down & we invited Kelly’s parents & some other friends as well to have a big tailgate party before we watched State beat Central Mich.

The 1o of us split up into two cars. I was in the SUV that parked where we were tailgating, so while the others walked over, Brett, the dads, Kelly’s brother & I got the tailgate all set up.

A few rounds of cornhole was played with Kelly & whoever was on her team winning time & again.

Quality Tailgate if I do say so myself

We decided to break out the grill for hamburgers, hot dogs & bean burgers for me. Jessica & Michael brought their much beloved veggie dip {the hidden valley packet & sour cream} as well as veggies. I made those pumpkin surprise cupcakes, a pasta salad, & also brought chips & salsa. Sarah & Mike joined us & brought hummus & pita bread as well as some delicious toffee chip cookies. We had quite the spread of food as well as enough beer to go around {& around}.

I ended up with an extra ticket I wasn’t able to sell {husband working yet another Sat}, but Mom & I did make it in to see American Idol winner Scotty sing the national anthem & see the plane flyover.

Hometown kid Scotty sings, kick off, & Touchdown!

Mom & Dad’s free tickets were way up high on the sunny side of the stadium. After sweating through the first quarter, we moved over to my normal section where people were wrapped up in coats {NC in Oct is crazy}.

We walked out at halftime to Mike & Sarah’s kickass parking spot for a little snack & another quick drink {or two}. After chatting & a few group photos, we headed back in to see the rest of the game.

Trophies are from bowl games my Dad played.

Go Pack!

Categories
Photography

Another Sunday, another Week in Photos

I just checked a calendar & this is week 41 of the year which means it’s also Project 365 week 41! And I took a picture every day. I’m pretty impressed I’ve kept this up y’all.

Day 281: Since I took over 150 photos, this football Saturday needs it’s own post which I plan to work on this afternoon. Here’s a preview with one of my favorite photos of the day.

Wolfpack in the House
Wolfpack in the House

Day 282: After sweating through my last pre-paid {through Living Social} Pure Barre class, I treated myself to some cinnamon & pumpkin fro-yo topped with pie crumbs, white chocolate chips & strawberries. Then those sweet carrots were part of my home cooked dinner.

Skinny Dip is my new favorite place.

Day 283: Monday I traveled back to Edenton, NC for another work week. This is hard-to-capture shots of my room {107 at the Granville Queen B&B}.

I need some PW room photog skills.

Day 284: We were delighted with a 3 course breakfast each morning. Tuesday started off right with fruit, heart-shaped waffles & then pallet-cleansing sorbet. {yes, I was spoiled & probably gained a few pounds}

I only had breakfast dessert 2 mornings. This was one of them.

Day 285: Since I’d forgotten to take a photo of the fruit plate from Tuesday, here’s Wednesday’s fruit “appetizer”.

Fresh fruit & half a muffin as breakfast appetizer, don't mind it I do!

Day 286: Lunch was the pilgrim sandwich from the Downtown Cafe, I scarfed down April’s Peach Cobbler as a snack then enjoyed a lovely last night out in Edenton at Waterman’s {where I picked up these Ts as souvenirs}.

Loved the no chain restaurant part of Edenton

Day 287: I snapped these photos of the Granville Queen early Friday morning as I was putting my luggage in the car.

Historic Granville Queen Inn

How was your week?

Categories
Food

April’s Peach Cobbler

Third food post in a week! Y’all are in luck because this is another good one. I’m calling this April’s Peach Cobbler since April made it today for the office where I’ve been this week. I begged demanded asked nicely for this recipe as I was still shoving my last bite in my mouth. It’s another three ingredient recipe that will definitely be an easy crowd pleaser. I even snuck into the office kitchen as it was cooling to take a photo to share!

Sweet Peach

Ingredients

2 cans peach pie filling
1 box butter yellow cake mix {I think she used Duncan Hines}
1 stick butter, melted

Spread cans of filling across the bottom of a 9×13 pan. Top with cake mix. Top with melted butter. Bake on 350 for about an hour. Enjoy with family & friends {or nom on the deliciousness all yourself}.

Close up side view. Are you hungry yet?!

April also told me these fun tips to mix it up. She will sometimes do 1 can of peach pie filling & one can of apple pie filling &/or add craisins in the mix. She also said if you don’t like the top to have some crunchy pieces, add more butter. I liked the mix of crunchy & soft how it was today.

Categories
Food

Sweet Carrots

Even though there were twelve of us tailgating Saturday, we still ended up with some leftovers, especially veggies. Jessica had brought a great veggie tray from Costco & I ended up with the extra cauliflower, broccoli & carrots. Mom came up with the idea of husband & I’s Sunday dinner being baked fish & the leftover veggies. I steamed the cauliflower & broccoli together in the microwave for 4 minutes then topped with shredded cheddar & Parmesan cheese. The panko breaded tilapia came frozen in a box but was delicious.

As for the carrots, I was a little stumped. Thank goodness for Mom again & her recipe knowledge. Over the phone Sunday night she gave me this recipe from an unknown source. I’m posting so I’ll remember to make it again!

Ingredients

approximately 1 pound baby carrots, boiled with enough water to cover & a little salt for about 20 minutes
1 tbsp butter
1/4 tsp nutmeg
1/2 to 1 tbsp honey
1/2 to 1 tbsp brown sugar

After the carrots are cooked & the water drained off, add in the butter, nutmeg, honey & brown sugar. Stir & enjoy! Mom says you can use a little more of the honey & brown sugar or even half OJ & half water to boil if you’re feeling adventurous.

Categories
Everything Else

Pumpkin Surprise Cupcakes

After oooh’ing & aaahhh’ing over these cupcakes on Nicci & Suzanne‘s blogs, I knew I had to make them & soon. My parents’ visit & our big tailgate proved to be the perfect excuse.

Y’all know I love anything sweet & the fact that they’re just three or four ingredients makes them all the better.

Pumpkin Surprise Cupcakes

Ingredients

1 can Libby’s pumpkin
1 box white cake mix
1/4 tsp pumpkin pie spice
Mini candy of your choice~ I used Snickers, 3 Musketeers & Milky Way {the surprise}

Mix the pumpkin, cake mix & spice until combined. Line cupcake/muffin pans with liners or grease well. I made 18 smaller cupcakes, but you could easily make 12 bigger ones.

Easy, yummy & kinda healthy.

Pour the batter about half way in the cups. Top with your choice of mini candy bar. Or don’t & fill all the way {husband wasn’t sure about the “surprise” part, so I left six plain}. Fill the ones with chocolate goodness the rest of the way full. Be sure that the candy is completely covered. I had a few that weren’t & those weren’t much of a surprise.

Bake on 350 for 25 minutes or just until they begin to brown on top. Let cool then enjoy! We had them for dessert, breakfast & snacks, & they were so yummy for all three.

Pumpkin cupcake for breakfast, yes please!