This week is going to be crazy. The Junior League Holiday Market kicks off tomorrow with the Preview Party. So Todd’s going to put on his tux, I’m going to put on the only semi-formal that fits right now (my black taffeta DVF wrap dress), and I’m going to work the party while he shops and eats yummy food.

I have another event for work on Thursday night and then I’m hosting all 16 of my students in our home for dinner on Friday night for our end-of-semester supper. I would like for my Christmas tree to be completely decorated by the time the students come on Friday. My dad was in town for a night right before we left to drive to Louisiana for Thanksgiving. He went ahead and put the tree up for me, so it’s standing. All I have to do is put all of the ornaments on it before Friday night.

This is a picture of one side of our living room. The tree (not pictured) is standing in the corner with the two windows. Hopefully I’ll be done decorating the tree tonight and can post a picture of the tree tomorrow.

I had my 12 week visit to the doctor this morning. I’m actually 12 weeks and 6 days pregnant. I had an oh-so-fun exam and got to hear the heartbeat again. This time it was 175. Mr. Bean is working hard in there! I don’t go back to the doctor until December 29 and at that time they’ll do all the scary testing. When that’s over I’m hopeful that my mind will be at ease.

I have to give a shout out to my best friend, Catherine, who just started her blog. She’s been lurking for a while and now she has started her own blog. Visit her at destinesia.

This weekend, while in Louisiana with my family, my pregnant cousin, my aunt, my mom, and I went to the children’s shop where my cousin is registered before her baby shower on Saturday. I had fun looking around at all the little girl and boy things. It’s fun not knowing what we’re having because I can still wonder if we need the pink ruffles or the blue stripes. My cousin also gave me some good pointers on products since she has already done all of the research.

I just had to show all of you what Erin Vey posted on her blog today. Before we adopted Fiona, I wanted to get a Goldendoodle to be a companion for Boudreaux. You get the love and goofiness of the Golden Retriever without all the shedding.

Meet Rudy. A 12 week old Goldendoodle.

I’m finally getting around to posting an update on the Erin Vey photo contest. Fiona and I were not the winners, but we were runners up with a few other dogs and their owners.

Erin Vey emailed me after announcing the winner to let me know that the winner and his owner live in Charlotte and that we were welcome to drive up to Charlotte when she comes and have a little photo session at that time. I’ll be super-pregnant then, but I won’t be able to resist having Fiona’s little mug captured by a real photographer! Besides, Charlotte is only a little over an hour away.

I mentioned a lot of my favorite things about Christmas and Thanksgiving in an earlier post. Two of my favorite things are Broccoli, Cheese, and Rice Casserole and Sweet Potato Casserole. I’m partial to the recipes my mom uses and was really excited to make them last year when I was away from my mom.

A few of you asked for the recipes and I apologize for just now getting around to posting them. They’re not secret recipes, but my only request is that you don’t fix these recipes for me if we ever dine together. Isn’t that the rule of the Southern lady?

Broccoli, Cheese, and Rice Casserole

Ingredients
1/2 c. chopped onions
1/2 stick of butter
1/2 c. chopped celery
1 lg. package of frozen broccoli
1 package of Velveeta cheese
4 cups of cooked white rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of sliced almonds

Directions
Precook broccoli and rice separately. In microwave, melt butter and saute onions and celery (about 2 minutes) in 2 qt measuring cup. Add cream of chicken and cream of mushroom soup and cheese; stir until melted. Make sure broccoli is finely chopped. Fold in broccoli. Layer rice in large, ungreased casserole dish, top with broccoli mixture, and sprinkle almonds on top. Heat for 30 minutes or until bubbly on 350 degrees. Serves 8-10.

*This recipe has been typed, emailed, and handwritten to me over the years. I apologize if the directions may not be totally accurate, but this version worked really well for me last year.

Sweet Potato Casserole

Ingredients
3-4 cups cooked sweet potatoes
1 cup sugar
1/2 cup butter
1/3 cup half and half
2 eggs, beaten
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
(may add dash of bourbon if the Baptists aren’t coming for dinner)

Topping:
1/3 cup melted butter
1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans

Mash potatoes. Mix in sugar, butter, eggs, vanilla and half and half. Put in 9×13 baking dish.

Topping: Melt butter and mix in remaining ingredients. Sprinkle on top of potato mixture. It’s okay to make more if you need more to cover the potato mixture. The topping makes this recipe– it’s better than dessert.

Bake 25 minutes at 350 degrees. Serves 8-10.

http://erinakincarroll.com/2008/11/25/329/