19 miles, birthday bash, & prize worthy stew

This was a weekend of wonderful events.

First, Rebekah and I conquered a 19 mile run with the help of some dear people Kristi, Ross, and Aaron. Without their support and encouragement it would have been much more difficult! It's funny how you start to appreciate the little things during those runs. Such as: water, snacks, good socks, conversations, shoes…good shoes, toenails, a bathroom, or even ground. I probably could go on and on, but that is off the top of my head. Just lost the first toenail from this training, and I never thought that I would say that it's a relief to have it gone!

(Aaron met us in the most dangerous part of run, and took a photo op of us.)

We celebrated Aaron's "29" Birthday on Saturday. We had a great time having lots of friends over eating, watching football, and celebrating. I told Aaron that next year his Birthday will be even bigger because not only will it be his GOLDEN Birthday (10-10-10), but when you add up his GOLDEN Birthday it is "30", which is what he is turning! Is that not crazy?!? We might need to make sure the Rebels get that message next year though!

Last year, I discovered a few recipes for a Carolina Brunswick Stew. After playing around with it I came up with own version. This ended up being one of Aaron's favorite things, so it was our main course for the party. I had the best of intentions of taking pictures at the party…but I was a little busy. Then I meant to snag a pic of the Stew to share, but y'all, no kidding, not a bite left! I made 2 stockpots full, and cooked it over night, and it was all gone! So this is a fall must have! I'm sharing my secrets here, so bon appetite!
Brunswick Stew

• 1 Small Sweet Potato- cut into 1” cubes
• 1 c. Yellow Onion- thinly sliced
• 1 c. Frozen Corn Kernels
• 1 c. Frozen Lima Beans
• 2 cans of Low-Sodium Chicken Broth
• 2 cans of Crushed Tomatoes
• 3 slices of Turkey Bacon- cooked & chopped
• ½ c. Ketchup
• 2 TBS. Worcestershire Sauce
• 1 TBS. BBQ Sauce
• 1 Rotisserie Chicken- from the store and shred the chicken (no skin/bone)
• 1 tsp. Paprika
• ½ tsp. Red Pepper
• S&P to taste 
• Combine first 10 ingredients over Medium heat & bring to a boil, or if cooking over night cook for 4 hours on high in crock-pot. Reduce heat to a simmer & continue to cook until potatoes are tender (about 30 minutes). Stirring occasionally. Stir in remaining ingredients and continue to simmer for another 15 minutes, or if over night add remaining ingredients and continue to cook on low, in the am switch to“warm".