kiawah weekend

What a great weekend!  Megan, Adi and friends had a wedding in Kiawah last weekend so Brad and I tagged along.  Since Brad passed all of his real estate appraiser tests, I treated him to a room in the Sanctuary and a round at the Ocean Course before the rest of the crew arrived. 

View of the sunset along the Intercoastal Waterway. 

Panoramic view from our first floor ocean front room at the Sanctuary

Thursday we had dinner at The Atlantic Room at the Ocean Course Clubhouse.  Brad had the swordfish.

I had the salmon.

And we shared some truffle mac & cheese.  Divine!

Sunset over the pool and ocean from our room. 

Cold and WINDY on the Ocean Course putting course.

The trees grow inland due to the relentless wind.  The pros are gonna have a tough time during the PGA Championship next August.  We have our passes for that already!

Coming up the back nine along the ocean. 

Brad had a great drive on 17.  You can see his ball between the hole and caddy.

Gator hiding from the cold wind. 

Great Blue Heron soaking up the sun.

Brad in trouble.  He had a hard time getting it out of there.

Ocean.  Just beautiful.

After that tough, cold round, we met my old co-worker Spencer in the Turtle Point Clubhouse for drinks.  Then, we had a yummy dinner at Virginia's on King downtown.  Shrimp and grits for Brad and fried catfish for me. 

Saturday we went to King Street Grille in Freshfields for lunch and then watched the game with the crew at our villa.  Then, they all headed out to Ingrid & Jonathan's wedding at Mingo Point. 

Adi & Megan

Hunt & John.  Lauren was a bridesmaid so she had already left. 

Trying to get a good Christmas card picture.  Not quite...

Still not right...

We had reservations at Al Di La for dinner but there was a horrible wreck on Bohicket and we couldn't get off the island.  So, we went to Rosebank Farms instead.  Fine by me.  I got to enjoy their Triple Chocolate Oatmeal Brownie so I was ok with that. 

John, Adi & Brad at the Sanctuary post-wedding.

Me, Lauren & Megan post-wedding at Sanctuary bar.

Lauren & John

Then, the real party got started at our villa.  'Icing' abounded.  It was all Brad's fault.

Probably the best one of the night.  Adi reached for a Tostito bag that Hunt had and found a Smirnoff Ice instead.  Ha.  He's a trooper!

Then, Megan and Hunt got iced.

Adi decided to finish Megan's for her.

Brad's was in a utensil drawer.

We found a German drinking songs CD in the villa and cranked that up.  The dancing was hysterical.

Late night, the guys decided to dance on the counters.  Children...

Group photo.  Love that Brad is 'chugging' the Pringles.  :)

Adi 'tebowing' after finishing his ice.  Good times. 

On Sunday, we went to Fat Hen for brunch and hit the outlet malls before taking the Filipovic's to the airport.  Sadly, we didn't buy any Chistmas presents, only things for ourselves. Oh well!

We had a great time!!  Can't wait to hang out more this weekend!

Larry, you will be missed...

Lawrence Harry Munson, the voice of the Dawgs for 42 years, passed away yesterday.  For all Georgia fans, Larry's voice was that something special and so added to our football experiences.  Everyone has their favorite Larry moment - from 'Run Lindsay Run' to 'My God a Freshman' to 'Look at the Sugar Falling from the Sky' to 'There Goes Herschel' to 'We Stepped on Their Face with a Hob-Nailed Boot and Broke Their Nose.'  Here's a video of some of the best. 

I am not eloquent enough to pay tribute adequately but I think the following says it all...

From T Kyle King at DawgsSports:

"We are saddened by the loss, but we are thankful, this special week, for having had the privilege of hearing his words, and we look up to the shining canopy of Heaven as he leaps into the waiting arms of God, and we say: "There goes Munson . . . there goes Munson . . . there goes Munson . . .""

Two personal examples of his influence:

* My family owns a VHS copy of the 1980 National Championship season review.  It was narrated by Lewis Grizzard and includes many Larry calls - two DGD (damn good dawgs).  A few years ago, I had the AV team at the Sheraton Birmingham make ten copies on DVDs for my family.  I can promise they have all been watched numerous times.  That might not be the case if it weren't for Larry. 

* My uncle lived in Las Vegas for the majority of the 80s and 90s.  Being a dyed-in-the-wool UGA fan, he couldn't do without Larry.  Somehow, there was this 'hotline' that he called and had Larry virtually piped into his house every Saturday.  I'd say that was worth every penny. 

Now I am going to wipe my tears and go enjoy the "Best of Larry's Calls" I received for Christmas a few years ago. 

And then, on Saturday, I am going to enjoy the tributes to this great man as our beloved Dawgs seek their 10th straight win and get ready for their 4th trip to the SEC Championship in Richt's 10 years. 



I know Larry will be there for every play. RIP Mr. Munson.

uga/uf

Some photos from our UGA/UF viewing.  Good times!

Trevor and Tensley Bowen - adorable

Trey and Michele

Steve and Michelle - soon-to-be parents of Ann

Eric (and his mini-me) and Brad

Me with Mel

The Rigsbys went and got the kiddos after halftime.  Cuties!

Allen and Gail

What a great day to visit and watch the Dawgs beat the Gators!

uga/uf party

Last Saturday, we had some folks over to watch the Dawgs beat the Gators.  Ha, I love typing that.  Beat the Gators.  :) 

It wasn't the prettiest but to come from behind and hold them to -19 rushing yards for the game - amazing.

We enjoyed some yummy grub.  Check it out...

Brad says this lemon, pepper and pecorino dip was girly.  Maybe so because I loved it!  Light and different.

These pretzel bites were a little intimidating at first but were definitely worth the work.  Auntie Anne's, watch out!

I used the link above as a guide.  We don't have Rhodes Roll dough here so I just found some dough (Bridgford Parkerhouse Style Rolls from Publix) that had to rise before you cooked it. 

Once it thaws, cut into bite-size pieces and lay on a greased pan, covered with greased plastic wrap, to rise.  Mine didn't rise very much and were very sticky so keep your hands wet/greasy.  Boil small batches for about 45 seconds each.  Bake at 375 on a greased pan until gbd (golden brown, delicious).  This took longer than she lists and I did turn them over once.  After you remove them from the oven, toss in melted butter (!) and sprinkle with kosher salt and canned parm.  Or cinnamon sugar for those looking for something sweet.  I provided marinara, honey mustard and melted cheese for dipping.  Heavenly, really.  Don't be intimidated like me.  Even though they didn't act perfectly during the making, they turned out perfectly. 

This cheddar bacon ranch dip was one of the hits - yummy.  AKA crack.

Had to go with something sweet.  These chocolate peanut butter bars are so rich but delish!

Believe it or not, my favorite dip was probably the healthiest - Texas Caviar.

1 can black eyed peas, rinsed and drained

1 can shoepeg corn

8 oz Italian dressing

herbs, S&P

I used the corn with peppers in it.  Added more flavor and cut out a step.  I added cilantro, onion flake and hot sauce for a little kick.  I made mine fairly soupy and love it that way.  Allow this to marinate in the fridge overnight so the beans get plenty soft and flavors meld.  Mmmm.



I didn't make these but Chinaberry Cheese Straws are always a must!

Oh, we also finished off this yummy peanut butter cheese ball from the Swank party.  Had to get that out of the house!!

I didn't get a picture of my spread before it was all gone.  Hoping to post some fun pictures of us tomorrow while watching the Dawgs beat NMSU with no running backs.  They decided to celebrate after beating the Gators too.  Or before - whatever.  :) 

catching up

Things have been busy lately!  October and November are crazy-busy months for me at work so I have not had much free time.  Brad has been working on his appraiser's license and has been staying up until 1 or 2 in the morning to take his online classes for about two months now.  He only has one test left and he will be licensed!!! 

We are tagging along with Megan/Adi and some friends for a wedding on Kiawah in a few weeks and I am treating him to a stay in the Sanctuary on Thursday if he passes.  This is as much for me as for him - love that place!  :)

I did attend a baby shower for Michelle Collins last week.  She and Steve are expecting little Ann in December.  So exciting!

Also, Natalie and I hosted a party at Swank here in Augusta.  Swank is a cute little store with kitchen items, clothing, well - just tons of great stuff!  If you host a party with ten or more girls, they put everything in the store on sale.  It was so much fun.

Of course, I have no pictures of these fun times.  On Saturday, we are having a party for UGA/UF so I will take some pictures then.  GO DAWGS!!

Oh, also, we are hard at work at finding some land to buy for our future dream home.  Things are looking good but I am keeping that on the DL until it is done.  Don't want to jinx anything.  :)

onion chicken and rice

This is a great one-dish dinner.  Stick it in the oven and, an hour later, you have dinner.  I did roast some asparagus in olive oil and sprinkle it with S&P and shaved parmesan.

Btw, I have gotten lazy and started using my phone to take pictures. Not attractive.  Mom, I know, I want an SLR for Christmas.  :)

 

 

1 1/4 c rice

2 tbsp margarine

1 can cream of onion soup

1 can soup water

6 boneless, skinless chicken breasts

1/2 tsp salt

In frying pan, brown the rice in the margarine.  Cover bottom of baking pan with rice.  Place the chicken on top of the rice.  Mix the soup, water and salt together and pour over the rice.  Cover pan with foil and cut a 3/4" slit in it.  Bake at 400 for an hour. 

*Jami's notes: I browned the rice right in my dutch oven and added all the ingredients on top of that.  I only used two breasts and it was still wasn't over-flavored.*

white bean-pancetta pizza

This is a yummy alternative to fattening Pizza Hut.  :)

4 ounces pancetta, cut into 1-inch-by-1/4-inch strips
Extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper
Two 15-ounce cans cannellini beans, drained and rinsed
Salt
4 pocketless pita or naan
6 ounces thinly sliced Fontina cheese

Preheat the oven with a pizza stone to 450°. In a skillet, cook the pancetta in 2 tablespoons of oil over moderate heat, until crisp; transfer to a plate. Add the garlic, rosemary and crushed pepper to the skillet and cook for 20 seconds. Mash in the beans. Stir in the pancetta; season with salt. Brush the flatbreads with oil and spread with the bean mixture. Top with the cheese. Bake the flatbreads until the cheese is bubbling, 7 minutes; transfer to plates and serve.

*Jami's notes:  I actually didn't change this one too much.  I did halve it for just Brad and me.*