Tag Archives: Fall

October Recap

October, you were wonderful, but you might have worn us out just a little bit this year.

We were able to be a part of back-to-back wedding weekends which included lots of laughter, joy, and love.IMG_2735

Wedding Weekend #1: Matt and Nikki Steelman. Andrew has been best friends with Matt since high school and was in the wedding. IMG_2759

Wedding Weekend #2: Ben and Emily Olson. I’ve known Emily since we were two years old. We grew up across the street from each other. She was one of my maids of honor (with my sister) and my wedding, and I was honored to be one of her matrons of honor (along with her sister).


We  traveled to Tigertown to watch our Tigers play –  unfortunately, we were very disappointed in the outcome… This was before kickoff when we were still all smiles and full of excitement.

We also spent a lot of time with friends, both new and old. Since the middle of September, we’ve only had one free weekend night (and it was due to canceled plans). We finally cleared this past weekend to go up to the lake and do absolutely nothing. It was so nice and relaxing. We hiked, cooked, read, and admired the beautiful colors of fall. Here are a few pictures from our weekend. IMG_2846 IMG_2858 IMG_2866 IMG_2868 IMG_2874 IMG_2876

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Best Month of the Year

I love October. Like a lot.

I know, I know – so does every other girl in the world. I’m starting to wonder if people loved fall before social media. I certainly don’t remember them loving it so much. Is anyone with me on this one? It seems like fall, PSLs, pumpkin inspired Pinterest recipes, and apple picking are the only things showing up on my Facebook and Instagram feeds these days.

I’m not pointing any fingers. I’ve already been apple picking and made my fair share of pumpkin recipes this year, and my house is now fully decorated for fall thanks to a visit from “The Fall Fairy” (aka my mom). She came over the other day and helped me get everything setup.

October is also my “birthmonth,” which Andrew and I have already been celebrating, even though it’s still 12 days away 🙂 If you know me at all, you know that I love birthdays. While I admittedly love my birthday a lot, I also love celebrating other people’s birthdays too.  Both my best friend and Andrew’s best friend are getting married this month (a week apart), so October is full of celebrations these year.

Between weddings and birthdays, we are going to try to squeeze in some more Clemson football and hopefully a few fall activities. Here’s to pumpkins and PSLs!

Side note: I actually probably won’t buy that many PSLs because they cost like $4 a drink, and that adds up really quickly…yay for budgets?


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Goodbye Summer

Summer may not officially be over until September 21st, but I always feel like it’s over after Labor Day weekend. For some reason, I’m really sad to see summer go this year. Usually I’m so ready for fall to be here, and I kind of am, but this summer has been a lot of fun. I’m going to miss  lake days, muggy walks at night, picnics,  ice cream, and a slower pace in general.

Now we enter my least favorite time of the year – the time when it’s still 90 degrees out but we have to try to “transition dress” into fall. Don’t get me wrong, I LOVE fall, but now I’m ready to have fall weather.  I ‘m itching to pull out my boots, scarves, and sweaters. Unfortunately, I won’t be able to do that for quite some time seeing as it stays pretty warm through the end of October.

We celebrated Labor Day weekend with a mix of summer and fall activities. Seems fitting. We enjoyed our last weekend at the lake, watched our Clemson Tigers beat the Georgia Bulldogs, and went apple picking with Andrew’s family.

We usually go apple picking at the end of October or November, but apparently right now is a great time to go. We had a much larger variety to choose from than we usually do. Of course I came home and made an apple pie right away – so good!

I also made one last batch of homemade ice cream. You didn’t think I would pass up my final opportunity to make it this year, did you? And let me tell you – this recipe is definitely a keeper.

Peach and Toasted Pecan Ice Cream  

Makes about 1 quart

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla extract
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours (I chilled mine for about 6 hours and it was fine).
5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

Recipe adapted from Southern Living.


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