Andrew Kills a Copperhead!

What you see is what you get! Last night Andrew went to put Gage in her kennel and he said he heard a noise like something similar to a rattlesnake tail.  He could barely see something there, but being the eagle scout he is knew it was a snake and a bad one because he says good snakes don't make a noise. Here's his kill! Me totally freaked out to leave the house!

Completely freaky, right?

The Aquarium

Andrew, myself, my sister, neice, nephew, and dad all went to the Atlanta Aquarium last saturday...so here's some of my favorite pictures.  These pics didn't all turn out great...sorry apparently I need a camera with an aquarium setting :)

Our cool hotel!

Dori!

See Horses...seriously fascinating!

Do you see Nemo?

BIG FISH!

Beluga whales were my favorite!

Albino Alligator (seriously)

A fish that looks just like a mini dolphin

Andrew and Cass at the touch the animals part!

Cooking with the Clarks

Wouldn't it be obnoxious if I named every post something with the Clarks! Anyway this week I tried two new recipes. Parmesan Garlic Pull-a-part bread developed by Miriam and I but we never made it and Parmesan Ranch Crispy Chicken Fingers from the website How Sweet It Is...which is my new favorite blog. So here is our attempt....

 The tenders before baking.

The tenders after baking.

 And just for fun...my fingers while breading the chicken.

 Parmesan pull apart Bread

 Take regular biscuits and cut into fourths.

 Place in bag and sprinkle parmesan and garlic powder.

I don't know how much, but enough to cover adequately.

 Spray pan with cooking spray.  Drizzle olive oil and add more parmesan.One change I would make is that I had butter flavored biscuits and I think the butter messed with the flavors. So I used layered cake pan so that it would not be too thick.  I think that's the problem with home-made monkey bread...it doesn't cook all the way to the bottom, plus we didn't need a serving so large.  I think I baked it at 350-375 for like 10 minutes and realized the tops were browning and the bottoms still looked gooey, so I turned it down to 325 and baked for another few minutes (until it all looked done!) I'm so precise with my recipe giving...haha!

Trail Blazing!

Ok...so here's an update on my "running"! Well the good news is for the most part I have stuck to the 3-4 times a week and usually 4 rather than 3! This week has been the exception because life's been a little crazy.  Here are some pics of the trail...I love it! It's beautiful.

My favorite place on the trail! This looks cooler in person.

 

We think this is going to be a vineyard!

Surpise!

Saturday we went to see the Braves, and Andrew wasn't in on the planning.  It was a close game for a while, but ultimately they lost.  We still had a great time.

Here we are in our brand new braves t-shirts!

The field before the game...they were picking up tiny rocks out of the grass! Wow...we thought golfers were intense about their grass!

You can't tell, but this is Chipper Jones...Andrew's favorite player for over a decade!

Andy's one!

My nephew turned on last Tuesday and my mom kept saying in a baby voice Andy's one and holding up her finger.  He thought it was funny!

Here is his birthday cake and a shot of him at his party.

 This is the drum we got him...he liked putting the drum sticks in his mouth!

Yogurt Pie!

Peach Yogurt Pie

The great thing about this pie is that you can make it almost any flavor you would like.  Right now Gilbert has amazing peaches and I chose peach flavor. Also, this is the simplest dessert you could ever try and my favorite spring summer fall dish. Again a dish inherited from my mom.

Here you go!

8 oz cream cheese

8 oz yogurt (I prefer yo-plait...it tends to be thicker)

8 oz cool whip

fruit of choice

Graham cracker or nilla wafer crust

To make the crust you crush about half a box of nilla wafers and melt 1/2 stick of butter; mix these two together; spread across the bottom of pie dish; press firmly; let sit while mixing pie

Allow cream cheese to soften and cool whip to thaw if frozen.  Beat cream cheese until fluffy; then add yogurt (same flavor of the fruit you want for topping) in this case that's peach; add cool whip at same time and mix thoroughly.  Pour over crust and refrigerate at least 2-4 hours before serving.

My mistake was i used extra yogurt and cool whip in this pie so if it set out at all it got too mushy,

but it was still good flavor!