Hey, we’re basically halfway through the year! These are spreads from week 21 + 22 of this year. The first spread has pictures from our trip to the Little Grand Canyon in Georiga – post for that coming soon. So much fun! The second spread has pictures from when we visited the botanical gardens nearby where we live. I used seafoam core kit for both spreads, like I have been for most of this year. I did print off two extra things for my spreads. One was a map of the little grand canyon, and the other was a 4×6 card that I made in photoshop with a quote about memories. I used design A, design D and design H page protectors. They are quickly becoming my favorite page protectors…they make planning the spreads and printing photos easy because sizing is pretty uniform and layout is easy to remember if you don’t have your album right in front of you.
let’s just say that life during the fixed wing course is completely different from what life is like during flight school. leading up to flight school, right up to the first day of class everyone told me to prepare myself for never seeing my husband – sunday night through friday afternoon.
for the most part, they were right. however, they forgot to tell me that his schedule was going to be really weird and never the same. some days he would leave at 0500 and then come home for a few hours and then leave until the night. other days he wouldn’t leave until 1100 and then come home at 1600. then, there were days he would sleep in until 1100 and leave for work at 1700 and be gone until early in the morning. even Cooper’s sleep schedule was getting messed up during flight school.
also, Mr. Prib’s stick buddy should’ve just brought his belongings over to our house and set up home in one of our spare bedrooms. i learned how to cook for a family of three really well. flight school lives up to its reputation of being hard + busy. we made it through that. yay!
then we moved to Dothan to be closer to the airport where the fixed wing course takes place. we didn’t know what to expect really for the fixed wing course. that is, until someone made the comment to Mr. Pribs that the only thing you have to remember during fixed wing is to put your cappuccino down before flying. in other words, it’s more laid back. and it is. Mr. Pribs hasn’t had to study at all and they have had exams and he’s done just fine on them. And his days are more normal. none of this sleeping in until noon and flying until 2am.
it’s a fast paced course as it’s only three months long, but with the ratings Mr. Pribs will receive, it should open a lot more doors in the civilian world. which is quickly approaching. who knows what’s in store for us next in life. Mr Pribs + I are on the edge of our seats!
we made it. we survived. 13 hours in the car up to Ohio. Wedding the next day. Kentucky the next. Home again the next. Short and sweet. Maybe too short? Pretty sure we spent more hours in the car driving than we did with the people we came to see, but that’s okay. we’re just glad we were able to make it to the wedding & then see our brand new nephew who DIDN’T cry when I held him for the first time (despite my fears of him doing so).
Goodbye Alabama. Goodbye Southerners. At least, for the weekend. It’s road trip time! Time to go up NORTH, where the people talk normal, where it’s not abnormal to go to college, where there are Walmarts with sensible floor plans. Ahhhh.
No, but seriously.
We’re going to a wedding this weekend in O-H-I-O & SUPER stoked about it! I even bought a smashbook yesterday at Michael’s so I can document every.single.second of our trip. It has about 70 pages (I counted every single page at 10:30pm last night when I was too hyped up on caffeine to go to sleep due to drinking my first diet coke in like three weeks). Which translates to about…..200-300 pictures that we need to take over the next 4 days.
Can we do it?
This is my go-to meal when nothing else seems right.
And the funny thing is that I never really liked pork chops until I made them myself.
Hope that doesn’t make me a narcissist.
Before this recipe I thought that all pork chops were dry and tough to chew. Not true. Not true at all. These porkchops are the perfect middle ground between dry and too moist (yes, I just said moist). And it doesn’t take forever to chew them up enough to swallow. It’s porkchop heaven.
Don’t trust me? Fine. Ask my husband.
The first time we ate these chops we both learned that neither of us had liked pork chops PRIOR to this meal. This recipe can turn pork chop haters into pork chop lovers. Find someone who doesn’t like pork chops and force feed them this and see what they say.
I’m gonna guess that they’ll say “Thank you for changing my life”.
Mini Pork Rack with Seasoned Mashed Potatoes Recipe
By May 31, 2013
- Yield: 8 pork chops
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
This is my go-to meal when nothing else seems right.
And the funny thing is that I never really liked pork chops until I made them …
- Preheat oven to 450 degrees F.
- Combine olive oil, garlic, rosemary, lemon zest, salt, pepper and parsley in a small bowl.
- Coat pork loin chops in the dressing, reserving 2 tablespoons for the mashed potatoes.
- Fry the pork loin chops just enough to brown the sides.
- Place pork loin chop in an 9x13 baking pan alongside prepared mashed potatoes. Coat potatoes with leftover dressing.
- Bake for 10 minutes and ENJOY!
And just to save us the time later, I’ll say “You’re welcome” now.