Landon’s First Beach Trip

Last weekend, we went to the beach with some of our dearest friends and had an absolute blast! We were a little nervous about how things would go with the four of us, two babies, and four dogs… but it was unbelievably smooth and I’m so glad we didn’t let being worried about the details keep us from having a great time.

When you travel with other people who have kids, they get it. Oh, you have to stop to feed the baby? No big deal. Oh, the only way you can eat peacefully is to let your baby bang a spoon on the table? Go for it. Oh, you need to run back to the house because he’s spit up on all six of his outfit changes you brought with you? It’s okay.

I met Kayla my freshman year at Appalachian and since then she’s been so much more than a friend to me. She’s been my roommate, my sister, my therapist (haha), my bridesmaid (just as I was for her), and now we are getting to experience the adventure of motherhood together… and it’s just the most fun. We love that our husbands get along so well, too. It’s a friendship to be cherished, for sure.


We stayed in Morehead City and spent the majority of our time at the Bogue Sound, which is under the bridge that leads into Atlantic Beach. The Sound has a small, intimate beach that is just steps from the car, which is so convenient.


The boys kayaked out to the bridge, where they tied up their kayaks and hoisted themselves up onto the big concrete platforms that support the bridge. They had a blast fishing and caught several skates, a puffer fish, some blue, and even a six foot shark!


I, of course, loved laying out and finally getting to catch up with my girlfriend, who I so wish didn’t live 2 hours away. The weather was perfect and we ate good food and had the best time exploring Beaufort, a darling little town about 10 minutes away. We ate shrimp po boys on the waterfront, saw dolphins jumping in the inlet, and even saw the wild horses that Beaufort is famous for across the water!


Kayla and Jeremy’s little boy, Berkley, has blonde curls that wreck my heart and he babbles and toddles around like a champ. He’s a few weeks short of 1 year and I know he and Landon will grow up to the best of friends.


I am so thankful for my sweet husband and his love for travel, good food, spontaneity, and our little family. This life with my two boys is the sweetest adventure. I never want to forget this sweet time spent with friends, touching my boy’s toes to the water for the first time, nursing on the beach, and the sweetest of all: my little boy smiled AT me for the first time on the beach (and I thought my heart was going to jump out of my chest and run down the beach because I was so excited).


Kale for Breakfast

Is kale delicious for breakfast? Kale yeah, it is.

Okay, thanks for letting me get my cheesy joke out of the way.

This recipe is one that my Momma started making a while back and it quickly became one of my favorites. Its so savory and different. I made it for the first time today and was so pleased with how it turned out. You only need three ingredients for this yummy breakfast (and you can get all of them at Aldi, which is a huge plus).


  • One roll of lean sausage
  • Kale, chopped and washed (about half a bag)
  • Eggs (as many as you’d like)
  • 1/2-1 cup water


  • First, brown your sausage, then remove from pan and set aside
  • Next, wash and chop kale, and pat dry
  • Put kale in the pan that you used to brown your sausage (this gives it a great flavor) and add 1/2 cup to 1 cup water
  • Cover kale and let cook for 5 minutes on medium heat
  • Drain any excess water from kale (but most of it should be gone after cooking for 5 minutes)
  • Add sausage to kale
  • Crack eggs on top of kale and sausage, replace lid and poach eggs. You want the yellow part to be a bit runny, so be careful not to overcook.
  • Serve immediately (I love this dish paired with fresh fruit)


All American “Egg rolls”

Okay, guys. This is not the most authentic egg roll recipe you’ll ever find. As a matter of fact, I’m not 100% certain they can even be classified as “egg rolls.” The only egg-rolly thing about them is that they’re made with egg roll wrappers…. BUT they’re delicious. So, there ya go. You’re welcome.

A friend of mine gave me the idea to make these a few months ago and I’ve been dying to try them, and after making them tonight, my only regret is that I didn’t make them sooner. All you need is a few easy, inexpensive ingredients and you’re set. This is seriously one of the easiest, cheapest meals you could possibly make and it’s so versatile… you could stuff these bad boys with anything and they’d be delicious (I think it would be so fun to try them with steak or even leftover BBQ).


  • Boneless, skinless chicken tenderloins (I used 4)
  • Minced garlic (I used one clove)
  • Minced onion (I used about 1/4 cup)
  • 1 bag of steamable vegetables (I chose a bag with corn, green beans, and carrots)
  • Egg roll wraps
  • Salt, pepper, chicken seasoning of your choice
  • Soy sauce for dipping
  • Butter, oil (for frying)


  • First, grill your chicken in a pan and season it well, adding garlic and onions for flavor.
  • Cut chicken into small chunks and put back into pan.
  • Steam vegetables in microwave according to package instructions.
  • Add cooked vegetables to chicken in pan, salt and pepper, add a few chunks of butter, drizzle with soy sauce, and turn down to simmer.
  • Lay out your egg roll wraps, one at a time, and have a small dish of water nearby to wet your fingers (this will be used to seal the wrap).
  • Spoon the chicken and vegetable mixture onto the wrap evenly distributing chicken with vegetables as shown below.
  • First, fold the bottom corner up to the middle, then fold in each of the sides (so that it looks like an envelope, as shown in the photo below). Seal the “egg roll” by wrapping the top point around and gently wetting with your fingers. You have to be very gentle, as to not bust through the thin egg roll wrapper.
  • Continue rolling until you’ve used all of your chicken and vegetable mixture (mine made 9 wraps, but I think I could have easily stretched it to make 10).
  • Next, drop your “egg rolls” into a deep fryer until they turn a crisp, golden brown. Let drain on a paper towel.

YUM! Just look at that crispy goodness!

  • Serve immediately with rice and soy sauce for dipping.