July 27-29

     A big part of why I decided to start this blog is that I feel like I'm losing my voice.  I used to write all the time but over the past few months it feels like that's all been drained from me.  As mundane as some of the stuff that I post about may be, I'm honestly hoping that just the act of making myself write will help bring some of that back.
    Friday was pay day so I was finally able to send this package to my best friend from childhood who just had her first baby a month ago:

     I finally finished making that blanket on Thursday night and it turned out so much better than I expected! Sewing all the lines was kind of tedious, but totally worth it.  And aren't those onesies cute?! I picked them up from work!

     After I dropped that off at the post office, I went and browsed through the Goodwill in town and dropped off my part of the rent.  Didn't find any good loot at the thrift store, but maybe next time! Then I went back to the house and worked on some stuff for summer research before Drew got into town. 

     Once he got here and Kaleb was off work Emily and I made fajitas and margaritas for all of us...so yummy!! (I guess I need to start taking more pictures!) Then we went over to the Riverhouse to celebrate another friend's birthday.  

     Saturday and Sunday were less eventful--I just went to work and did stuff for summer research.  All in all I would say it was a great weekend and everything that summer should be!

Summer of the Crescent Rolls

We have made a great discovery here at the Arlington: crescent rolls are the perfect vehicle for all of your favorite meat, cheese, and veggie combinations.  Plus, they're pretty cheap and just a few of these puppies make a delicious dinner! So far we've tried: pepperoni and mozzarella, shredded fajita pork loin with red peppers and cheddar, and avocado with Monterey Jack.  Tonight, we may have created our best invention yet! 

May I proudly present...

Bacon-Cheddar Crescent Rolls

Makes 16 rolls

Ingredients: 

• 2 cans of refrigerated crescent roll dough
• 1 package cream cheese, softened
• 2 cups shredded cheddar cheese
• 8 slices of fried bacon, each cut in half
• a dash of garlic powder
• a splash of milk

Heat your oven to 350*. 

In a bowl, combine the cream cheese with milk and garlic powder until it reaches a creamy consistency. Combine with the shredded cheese.  

Unroll and separate your crescent rolls.  

Spread each roll with a layer of the cheese mixture and top with a piece of bacon and roll up.  Place on a cookie sheet and bake for 14-15 minutes. 

Serve with ranch, BBQ sauce, or whatever other dip floats your boat!!

 

I love TLU in summertime.

I love the smell of the freshly cut grass and the friendly wave from the man who's cutting it.

I love walking into the library and being greeted by the friends who are working there.

I love coming to the ASC and seeing the middle school kids on campus for a tour excitedly flipping through their information folders.  We didn't get the backpacks when I came on my first tour, but the folders are exactly the same and somehow that's important.

I love how the guy who works in Lucky's seems to understand that coffee is really, really important and tells me to have a great day.

I love knowing that the slowed down pulse of campus during summer will be reinvigorated come fall when everyone's back on campus.

I love that even though I know that my classes will be challenging, I have a whole group of professors and friends who believe in my dreams, just as I believe in theirs.

I love sitting on my big yellow couch here in the ASC and looking around and truly being glad that I am here.

Mostly I love how all of these little things add up to make this place a home.  It's more than a school.  It's a community of people living and loving and learning together.

We learn boldly and we live to inspire.  I'm going to miss this place.