The Sweetest Gift

Can we just talk about how dreamy this guy is? I don’t know how in this world the Lord saw fit to bless me with this gem of a man, but I sure am glad He did. My constant source of laughter, my warm embrace after the hardest of days, my voice of reason, my adventure partner for life… this man is the sweetest gift in my life.


Outfit details (for all of you who have asked):

I did my hair with a double barrel curling iron that I picked up at Walmart for like $15. I love using it anytime I’m in the mood to change things up a bit.

My dress is from Caralase Boutique via (only $17.99).

My cowgirl boots are from Watsonatta Western World (Boone, N.C.) and they’re perfectly broken in and so comfortable. They were a birthday gift from Gray about 3 years ago and I’ve worn them so much over the years.

The tortoise watch I’m wearing is Michael Kors and the pretty little handmade bracelets are Renmen Abonde (of course!).

Chicken Tetrazzini (in a fort!)

Last night, I surprised my husband with a new recipe and a blanket fort in our living room. The look on his face was priceless, and it was so much fun eating dinner together in this cozy little candle-lit fort. We might just never grow up! Being his bride is the most fun I’ve ever had.


I had never made chicken tetrazzini before, but I was very pleased with the way it came out and the leftovers I had for lunch today were just as good if not better!


  • 16 oz. fettuccine noodles
  • 1/2 cup butter (plus more for buttering the baking dish and for your water when boiling noodles)
  • Chicken breasts or tenderloins (boiled or grilled)
  • 2 cans of cream of chicken soup
  • 2 cups of sour cream
  • 1/2 cup dry white wine
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tablespoons parmesan cheese
  • 2 cups shredded mozzarella cheese


  • First, preheat oven to 300 degrees
  • Boil and drain your noodles
  • Then, cook chicken however you’d like. The original recipe I used said to boil 4 chicken breasts, but I grilled about 10 small chicken tenderloins and pulled them apart with a fork
  • Next, put butter, both cans of cream of chicken soup, sour cream, salt, pepper, and white wine in a bowl and mix it all together
  • Add cooked, shredded chicken to this mixture
  • Fold cooked, drained noodles into the mixture
  • Slice several pieces of butter and place on bottom of 9×13 baking dish, then spoon in the mixture
  • Sprinkle both the parmesan and mozzarella cheese on top
  • Cover with tin foil, bake 45 minutes
  • Uncover and bake for 15 more minutes