Here we are in mid October. How did the year go by so fast? Oh snap, that’s what happens when you get older. Time is flying by at lightning speed and I’m only 27. Will I be 50 tomorrow and feeling like I was 27 yesterday??

We have been in wedding season this Fall and it makes me think back to our wedding more than normal. I feel like TJ and I just celebrated our wedding and journeyed off to Maui, and yet I feel like we have been married forever. So much has happened for us this year with our photography business and life. I can’t thank the Lord enough for providing me with a Husband, best friend, and business partner. We work so well together.

I have gotten the question a few times this week about how our first year of marriage has been. My answer: so great and fun. Yes there were adjustments and frustrations, but I had those before marriage and they will still come. But we didn’t have what the world like to call “a hard first year”. I remember my parents always saying their first year was great, and I’m blessed to say the same. I think it’s a mindset and choosing not to get hung up on stuff that doesn’t matter in the long run. We both let each other know of things we don’t necessarily like (I.e, like me accidentally leaving a wet towel on the bed. Lol) and we try are hardest not to do it anymore. Sometimes it’s those little things that will cause the most difficulty. I have to say that I laugh and have so much fun with TJ and that outweighs any frustration.

Thank you, Lord for giving me such a wonderful family and true friends. Time may be flying by, but at least we are all growing old together.

For the past week I have been getting so many amazing recipes posted to the Yellow Pepper facebook page.  It has been so much fun to see what kind of yummy goodness people post and also having a great go to place for recipes.  I decided I was going to start making what friends were posting, so I decided to try Matthew’s Coconut Curry Chicken.  Well, it was so yummy that I actually made it twice in one week.  The second time I made it for the Brinkley’s and I got such a nice note from Justina about how good it was. “ My face is melting cause this chicken is so good ”.  Ironically Matthew and his family came into town that same day and we met up later on for dinner.  I was able to give him a double thumbs up for the great recipe, as well as I gave him the promised Charlotte Photography print. 

Here is the recipe.  The only thing I did the second time that I didn’t do the first was eliminate the red pepper and carrot.  I think I preferred it without.  But, do your own experiment and let me know how it goes.  I would love to have feedback.

Ingredients
2 T vegetable oil
2 t chopped garlic
2 T curry powder
3 Boneless, skinless chicken breast halves cut into bite sized pieces
 1 Large Red Pepper
1/2 Cup Carrot, grated.
1/3 cup brown sugar
1 t garlic salt
1 can unsweetened coconut milk (13.5-14 ounces)
1/3 cup chicken stock
Jasmine Rice
Directions
In a large skillet over medium heat, combine oil, garlic, and curry powder. Cook for 30-60 seconds, just long enough for the garlic to get infused into the oil and curry mixture.
Add the chicken, and cook for 10 minutes, or until juices run clear. Add the red pepper, carrot, brown sugar and garlic salt to the chicken and mix in. Add the coconut milk and chicken stock.
Reduce heat to low and cook for 30 minutes, stirring occasionally.
While it is cooking prepare the rice according to the instructions on the package.

Bon Appetit!

Last Tuesday, Alisha, Gwen, and I went to the Brinkley’s house to learn how to make “real and authentic” Spanish Rice from Alisha’s Papa.  It was so much fun!  He actually started out by teaching us how to make good white rice.  Man, the tips he shared made all the difference.  After that he began teaching us to make spanish rice.  It was really funny because he has made this SOOO many times that he doesnt need to measure anything out….whereas us girls were needing to figure out the measurements so we could make it right. LoL.  He was so cute and was trying to help us figure out how many teaspoons of each ingredient should be put in.  Below are some fun photos of the day.  Definitely looking forward to another cooking day where Papa teaches us how to make the key ingredient to Spanish Rice, Sofrito!

The key ingredients to Spanish Rice.  Sofrito & Coffee. Hehe.  Ok, so maybe not the coffee as an ingredient. :-)

Everything cooking!

The YUMMY finished product!

Thank You, Papa, for sharing your recipe with us and for giving us a fun-filled afternoon!

I recently purchased a Twist Eruro Sponge from Earth Fare and I love it!  It is great for cleaning up countertops and the best part about it is that you can wash them in the dishwasher.  I just placed it on the top rack and it came out good as new.  I want to purchase some more for scrubbing dishes, etc.  There are all sorts of different sponges and cloths from this company.  Check out their website! :-)

Because I just created “The Yellow Pepper” facebook page, I decided I would have a contest.  For the next 20 people who “Likes” and comments with a recipe, I will send them an artistic print from Charlotte Photography.

I know it has been a few weeks since I made the naan.  So it’s about time I post pics and the recipe.  It was GREAT!  I used my kitchen aid mixer to make the dough and then let it rise all afternoon.  TJ helped me roll them out and cook them.  Unfortunately I don’t have photos of the dinner - but we had over friends to have an Indian Cuisine that night.  I believe the Naan was a hit! :-)

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. (It took a lot longer than an house to rise for me - I just waited until it doubled in size)
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. (again, it took probably another hour for the balls to rise)
3. During the second rising, preheat grill to high heat.  (Now, it said grill - but I actually used a skillet and coated the pan with oil - worked great.  We also tried it in the oven as well)
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Wow, I cannot believe we just had a 10 day vacation.  TJ and I joined 3/4 of my moms side of the family for a week of relaxation, fishing, swimming, and pure family fun in Sebastian, FL.  I honestly think this is one of my ALL TIME favorite times with the family.  At the end of the week we topped it off with attending my cousin Brittany’s wedding.  It was a beautiful ceremony and she was gorgeous!  On our way back home, TJ and I stopped in Vero to stay at this beautiful little boutique hotel called The Caribbean Court Hotel.  Below are a few of the MANY photos taken from the trip.  I cannot wait until next year!

My apologies for not including the recipe with the previous post and photos.  I knew I was forgetting something. :-)  Click “Read More” for full recipe.

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