The day a cupcake shop came to town.

Gobble Cakes is one of the greatest things to happen to Blacksburg since we have arrived.  There is a part of me that believes that it came solely for my benefit.  I love the frosting  I love the cake, I love it all.  Every month they rotate flavors.  Some of my favorites have included chocolate almond, pomegranate orange, peppermint chocolate, and peanut butter chocolate.  SO yummy.  At the end of a long or difficult day...gobble cakes is the perfect medicine.

A very late Christmas post!

I apologize for such extreme lateness in my holiday post; however, the memories were just too wonderful not to share!  Being so far away from our families is extremely hard and our time over the holidays is quick but cherished.  I look forward to the days when we are closer to everyone.  

de Araujo Family Christmas

Magary Family Christmas

My Room. Year 2.

This is long overdue, but I wanted to share a few pictures of my classroom.  Over the summer I told Eric that I was probably going to stick to the same theme I used last year...to which he responded with laughter.  My husband knows me too well to believe that I wouldn't be itching to change the room around going into my second year at Dayspring.  Sure enough I had to change it up.  SO we went from the JUNGLE to the OCEAN.

(So much organization!)

P.S. putting my classroom together might be one of my favorite things to do. period.

Back to Blogging.

I've been wanting to return to my dear blog for the past few months.  I love having a space where I can share thoughts and document our life together.  So I am going to make an attempt to get back into the blogging world.  Lots has happened since last spring including, a summer trip to the Midwest, knee surgery, a start to a new school year, and major whirlwind of grad school applications. 

It was a good 2012 and has been an excellent start to 2013. I have lots to catch you up on, so we shall start slow.  And please forgive me for the randomness of the posts to follow.  Enjoy the rest of your weekend...I'll see y'all Monday!

Greatest moment of my life!

I am ridiculous in every way, I fully admit it.  Many of you may judge what things bring me joy, but I am not ashamed.  Watching Dance Moms really make me happy.  Yes, I recognize that it is completely crazy, but I can't help what I love!  On our way back from visiting our family this summer we stopped in Canton, OH.  I insisted that we stop by Candy Apple's Dance Studio.  My dear husband reluctantly agreed and was fully embarrassed the entire time which made it all the more wonderful.  We did a drive by photo, it was glorious!

Pumpkin-Coconut Chowder with Shrimp

      Over the summer I had more of an opportunity to try some new recipes and be a little more inventive in my cooking.  I love trying new flavors and making beautiful dishes.  As a little girl I wasn't necessarily a picky eater, but I wasn't that bold in my food choices (note: I still dislike all things mashed potatoes, beans, and tomato).  As I grew older, I traveled to different countries and discovered that I like a greater variety of foods than I previously thought. Luckily my husband is easy to please (except for his dislike of BBQ sauce...I know a major crime!)  Cooking is something that calms me down after I get home from a busy day at school. And foodgawker.com has taken the place of pinterest in my heart.  I can get lost looking at pictures of so many amazing dishes.  

   

 As fall approaches I am excited for all the colorful flavors that come along with the season; apple, pumpkin, caramel...I found this wonderful recipe for pumpkin-coconut chowder that made my heart skip a beat.  It is delicious, unique, and relatively easy to make.  I definitely recommend it to any one who loves seafood, pumpkin, or food with an Asian flare! 

Pumpkin-Coconut Chowder with Shrimp

ingredients:

1 T coconut oil (or other cooking oil)
1 shallot, peeled and diced
1 T grated fresh ginger
1 cup chicken, vegetable, or seafood broth
1 cup shredded carrot (about 1 large)
1 cup 1/2-inch diced potato (any kind will do, including sweet potatoes)
1 Roma tomato, diced
1 14 or 15 ounce can of coconut milk (the real stuff, not light)
2 T lime juice
1/2 cup pumpkin puree (canned is fine)
1/2 tsp salt
6-8 ounces uncooked shrimp, thawed, tails removed and cut into 1/2-inch pieces
4 T chopped fresh cilantro

directions:

• Heat oil in a medium saucepan over medium-high heat. 
• Add shallots and ginger. Stir and cook for 3-4 minutes until the shallots are tender. 
• Add the remaining ingredients (except for the shrimp and cilantro). 
• Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. 
• Add the shrimp and cilantro during the last 5 minutes of cooking time. Cook until shrimp are pink and opaque.

Serve hot and garnish with more fresh cilantro, roasted pumpkin seeds (pepitas), pumpkin seed oil and/or Thai sweet chili sauce.

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teacher loves philosopher.

I really love my husband.  One year of marriage.  It has been full of struggles and joys.  But I am so happy to get to love him and receive his love everyday.  I am so thankful that God had a plan for my life.  As I think back to the summer of 2009, a year before Eric and I would start dating, I remember sitting and crying with my mom.  I had just watched one of my best friends get engaged and was just about to watch one of my other best friends get married.  I remember crying with my mom, feeling alone and wondering when God would send someone for me, not knowing that it was already in the works. The next summer Eric and I were dating and the next we were married.  God is really good and I am thankful.