The Final Countdown

Thanks to the band Europe for the title inspiration and for getting that darn lyric in my head.

The final countdown to meeting baby Nora is here - FOURTEEN days and counting! I can't wrap my mind around the fact that in two weeks we will become parents. We are so, so excited. But clueless!

I don't want this blog to become a baby blog, so if you're interested in keeping up with our next 14 days and the days with Nora that follow, check out my other blog at www.karawitherow.wordpress.com. We have family and friends scattered from Georgia to Illinois and all in between, so I'm hoping that the blog will be a good way to keep everyone updated on Nora (I have no illusions that anyone will care about what Patrick or I am doing, just the baby!).

Oven-Roasted Asparagus

I am always on the hunt for quick, easy, healthy side dishes. I always seem to make the same ones over and over again (roasted potatoes and steamed broccoli are my faithful standbys), but as much as we like them, sometimes you just need something different.

And that's where this recipe comes in. I usually only make it in the spring and summer. Something about asparagus just says "spring" to me. I have no idea if asparagus has a season or not, but I say it's spring!

Until I made and ate this asparagus, I had no idea that I liked it so much. This recipe is super easy, quick and delish. The asparagus gets nicely roasted but doesn't get soft - soft asparagus is a no-no in my book.

I hope you enjoy this as much as we do!

Oven-roasted asparagus
Recipe courtesy of Southern Living
3 pounds fresh asparagus*
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup slivered almonds, toasted*

Wash and dry asparagus. Snap off and discard tough ends; place asparagus on a lightly greased baking sheet. Drizzle with olive oil; sprinkle with garlic, salt and pepper.
Bake at 350 for 10 minutes or to desired degree of tenderness. Transfer to a serving dish; sprinkle with almonds. Makes 8-10 servings.

*Patrick and I certainly can't eat 3 pounds of asparagus, so I usually buy just shy of 1 pound for the two of us. I eat quite a bit with dinner, and then we have a few left for leftovers. When using less than 3 lbs. I just reduce the rest of the ingredients as needed. For example, I made this the other night and used just under one pound of asparagus. I used a little less than a tablespoon of olive oil, one garlic clove, 1/4 tsp. salt and just a couple of shakes of pepper. I don't use almonds because I'm not a fan of nuts with my veggies, but if you like them, have at it!

Recipe from Easter Sunday

Easter is one of my favorite holidays. It ushers in the start of spring, we get to dress up more than usual and we spend a wonderful lunch and afternoon with some of our favorite people.

Not to mention the fact that it's the day we celebrate that our Lord has risen from the grave and is alive! To me, this day is more spiritually significant than Christmas; I mean, our God lives and has conquered the grave! Praise Jesus.

Oh, and it's also mandatory to snap a picture or two:

Easter is one holiday that Patrick and I spend with our friends, our "Brunswick family," if you will. We love this group of people and are blessed to share life with them. The Herndon family has graciously opened up their home (and backyard) to our crazy crew for the past five years. Whitney is the world's best hostess!

Patrick has been a part of this tradition since it started in 2006, and I joined in when I moved down the next year. Patrick was just a single guy the first year; the next year he and I were engaged (and I had moved down to Brunswick and participated in the Easter festivities), and the past two years we've been married with no kids. This year, I was hugely pregnant. Next Easter we'll have our own little "peep" to chase after!

And get this - in 2006, there were only two kids in the group. This year there were 18 with two on the way. Next year there will be AT LEAST 20 kids running around - no wonder we all need naps after all the fun!

Oh, and there's food. Oh, the food. Lots and lots of yummy, yummy food.

Everyone brings two side dishes, and we all dig in for a delicious feast.

This year I made Spicy Black Bean Salad and Strawberry Banana Trifle. I think this trifle just screams spring - it's light, sweet, and full of delicious fruit.

Not the best picture in the world, but at least you can see the yummy layers of pound cake, pudding, fruit and Cool Whip.

Strawberry Banana Trifle
Pound cake or angel food cake, cubed (I use the Sara Lee family size frozen pound cake)
6 oz. instant vanilla pudding mix
3 cups milk
1 carton of strawberries, washed, dried and sliced
3 bananas, peeled, sliced and sprinkled with lemon juice (to help prevent browning)
12 oz. Cool Whip

Make pudding according to package directions; refrigerate to set.
Layer half of each in the following order: pound cake/angel food cake, pudding, strawberries, bananas, Cool Whip. Repeat layers one more time, ending with Cool Whip. Enjoy!