it’s friday!

What’s going on with us this week?

1. I think the highlight has to be our photo session with Tracy Turpen yesterday. Tracy and her husband drove in from Charleston yesterday and we had an amazing session. She was such a joy to work with, and because she and her husband have a baby boy, she knew what it was like to work with babies. We were completely relaxed and just had a great time. I usually end up pretty stressed out after hours of smiling and taking awesome photos, but this was a blast. Thanks to Tracy and Lance for such a great day!

Here’s a photo from a shoot she posted on her blog earlier this week. I cannot WAIT to see ours!

2. We’re going to a Halloween party/Gamecock football watching party with a bunch of friends tomorrow night. Hudson will be the only baby there, but there will be other trick-or-treaters. The Gamecocks are playing Tennessee and we’re hoping for a strong victory! I’ll be bringing Emeril’s corn dip with me. It’s one of my football watching staples. I’m sharing the recipe with you because I know you’ll never bring it to a party that I’m attending!

Ingredients

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise
• 4 ounces monterey jack or cheddar, shredded
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips or Fritos, for dipping

Directions

Preheat the oven to 350 degrees F.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

3. Can you look at this picture from Millie Holloman’s blog without crying? I saw it and literally burst into tears. What is wrong with me? Those father/daughter wedding photos get me every time!

4. I’m on the hunt for a Sip ‘n See dress and a cocktail dress for the Holiday Market Preview Party. All suggestions are appreciated. Now remember that I’m a new mommy and need to cover and flatter certain areas– ahem, my arms and hips.

5. Hudson wore his smocked Halloween bubble for the last time today. Hopefully his future siblings will be able to wear it. Or his future brothers, it’s not really a girl’s bubble. Hmm… I wonder if we’ll have more boys. Check out my punkin head in his little bubble!

And the best self-portrait we could do. That Canon Rebel is hard to hold with one hand and manage to get a good picture!

6. I’ll be spending the down time in my weekend going for my first run. What? (Thanks, It is Everlasting!) I’ll also be curled up on the couch with the new Southern Living. It’s the Thanksgiving issue and it is loaded with great looking recipes!