m+n=love

As the final post for PA (because I kind of dragged it on) I am now at the most exciting part of it all!

Here's a photo tribute to my beautiful friend Maryn and her wonderful new husband Nate:

First, we became "Happy Valley"ians just for you..."We Are...Penn State"

Such a beautiful location and a beautiful day for a rehearsal.

The "hu" part of "wuhu" is so handsome...they're just missing one in this photo...

Gorgeous.

Only Becca was looking in the correct direction...figures...

How precious are they?!

Beautiful. Just Beautiful.

Such a wonderful couple. I'm so excited for you two!

You may now kiss the bride!

Hottest bridesmaids ever...

I think this might have been "shout"...who knows...

WU!!!!

PA#3: Are you a Pat's or a Geno's?

To become a true Philadelphian (or whatever they say) you must first know how to order your cheesesteak and then you must choose...Pat's or Geno's...

After much thought during our cheesesteak challenge, I am by far a Pat's fan....so sic 'em...


While we are talking about food, we also ate at an amazing little restaurant on Rittenhouse Square - Devon Seafood Grill. We had a little table on the sidewalk and our food was absolutely delicious. They have fresh Hawaiian fish and my most favorite side dish ever - lobster mac 'n' cheese.


Here's the picture I took, which is awful, but at least you can see our cute table.


And now here are our the pictures from their website by a professional (maybe someday I'll be a pro...)

I feel like baking...

I don't know what it is, but I have been in a baking mood. Actually, I know exactly what it is - it's the clock inside me that is telling me there should be aspen trees outside changing colors and there could be a chance of snow anytime now (which it did today in Colorado). It's the anxiety telling me it shouldn't be summer anymore. So, to help with the innate desire for it to be fall again, I have started baking. Laura came over last weekend and we made the best pumpkin cookies in the entire world...
(I have included the secret recipe at the end of the post)


and then we made chocolate molten cake for Top Chef Wednesday...
(This actually came out of a box from Williams-Sonoma. I wish I could take the credit)


and then as Greg and I were walking through the grocery store with decorative pumpkins galore, we decided that we HAD to change all plans for the afternoon and make a pumpkin pie...
(We made the crust from scratch and it's half whole wheat flour, so you can pretend it's good for you. And, sorry about the fuzzy photo. My camera was dying so I just took a quick little snapshot.)



Here's the pumpkin cookie recipe. My sister gave it to me and I have absolutely no idea where she got it, but it's delicious...

PUMPKIN COOKIES

2 cups of butter (room temperature)

2 cups of sugar

1 16-ounce can of pumpkin

2 eggs

2 teaspoons vanilla

4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 teaspoon of salt

2 cups (or more) white chocolate chips

Cream butter and sugar. Add pumpkin, eggs, and vanilla; beat well. In another bowl mix together flour, baking powder, cinnamon, baking soda, nutmeg, allspice and salt. Add to batter and mix well. Stir in white chocolate chips. Drop rounded teaspoonfuls 2 inches apart on cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Cool on rack. Makes 7 dozen.