Walk by Hello: Settling In

03 September 2011

Settling In

We have arrived in Georgia! After some scrambling and searching and several missed opportunities we found a nice comfy house on a quiet cul de sac. In the process of unpacking and unloading we have acquired some furry friends. A dog named Hero and a cat named Wall E have rounded out our happy bunch. With a swingset in our big shady tree filled backyard, lots of Play Doh creating and painting and wrestling we are getting attached to this new place.

We have already had a visit from Uncle Andrew and are expecting a big family visit for Thanksgiving. Natalie and Adam are learning to read and add and subtract and Will is learning colors and ABC's (not so much of a baby anymore!) Tim is getting acclimated to serving with the Wounded Warrior Battalion and I am carving out time for writing projects and hoping to get some of them published in the near future.

After all of the stress and surprise and sudden upheaval it is so comforting to again come to the realization that home can be anywhere. Anywhere we all are together.

2 comments:

Jennifer said...: What a beautiful place! Love to you all..; September 8, 2011 at 4:35 AM
Mel said...: Yay! Good for you. Sounds like a nice place to be :); November 11, 2011 at 9:51 AM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.