Hello friends!

Whew! It’s a been a while since I’ve shown up in this space, hasn’t it? Life has been beautiful albeit chaotic over here. I spend my days making yummy food, carting our littles to and fro, sweeping up crumbs for the thousandth time, cheering for either Grayson or Landon at the ball field, making our house a home, and best of all, loving on my family!

Another school year is in full swing now and it’s nothing short of mind-blowing to me that we have a 2nd grader, a junior kindergartner, and our littlest love is two (and at home with me)! Time is such a thief. It seems like just yesterday, we were bringing our oldest home from the hospital, and now he’s reading chapter books and playing football (and he’s the BEST big brother). Harper is thrilled to be at school with her brother and Daddy, and they look forward to going each day. I, on the other hand, miss them terribly and wish summer could have lasted another couple of months! Although, I am so very grateful that I get to be at home with Campbell and treasure my one on one time with her!

Since I’ve last posted here on my little blog, our family moved from the darling town of Belmont (that we loved so much for 8 years) to the other side of Charlotte. Now, we call the quaint little town of Matthews “home,” and in the last year since we’ve been here, it’s been so good to us. We love our home (truly, it was so worth the wait) and it’s been the biggest blessing, being so much closer to our school community.

My hope is that I can find the time to regularly share in this space again. The Lord has been doing, and is continuing to do, a major work in our lives and hearts and we just feel so thankful. We aren’t always sure of what the future holds, but we know Who holds the future, and that makes all the difference!

Til next time,

Kate

We’re only midway through September and I’ve already gone through so many cans of pumpkin! This pumpkin bread is delicious and moist and makes your whole house smell like fall!

What you need-
15oz can pumpkin
3 eggs
3 cups sugar
1/2 cup oil
1/2 cup orange juice
2 tsp vanilla
2 1/2 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp salt

Instructions-
First, cream together pumpkin and sugar in a large bowl using a hand mixer.
Add in eggs one at a time, followed by the oil, orange juice, and vanilla.
Mix in salt, pumpkin pie spice, baking soda, and cinnamon.
Add in flour a little at a time.
Pour batter into two well greased loaf pans and bake at 350 degrees for approximately an hour.
Allow to cool in pans for 10 minutes before flipping out onto a cooling rack.

Optional: make a simple glaze (powdered sugar and milk or I used pumpkin spice coffee creamer!) to drizzle on top after they’re completely cooled.