3 Things: Life & Great Shoes
1. Life, currently, is completely uncertain and everyday seems to change a little. I probably hear about a new pregnancy or engagement almost everyday...no. joke. I think I currently know 12 different gals all having baby girls..TWELVE (this does include my sister preggo with twins!). I drink about 3 cups of coffee each morning and maybe 9 small meals throughout the day. I spend time doing random things by myself and with friends... because I am realizing I wont be able to do any of that sort of stuff when babes and marriage and what not all do come along (Or at least that is what I am told). I also am trying a new thing, where I stop comparing myself to every individual around me and instead embrace where I am in my own life. I am thankful that I am almost 25, and instead of worrying about what to feed the kids at night, I come home and prepare a delicious meal for two (my man and I) and watch my favorite TV series without being interrupted. My friend Melissa is that amazing friend that continually reminds me of all these little things I wouldn't be able to do if I was in fact married and preggo (She gives me a look like "Are you crazy??" I love this about her). SO in lieu of me thinking that marriage and babies are life fixers ...I'm reminding myself they really are not and all will come in due time AND there is PLENTY of time. SO cheers to God's timing.
2. On a lighter note...I have been very busy at Petal and these suede booties are new favorites of mine! They will be live tomorrow on our website www.shoppetal.com...Feel free to email me with specific questions about any of our items you are unsure about or want more details on!
3. I leave you with a delicious recipe that is perfect for Thanksgiving. I always enjoy consuming an unhealthy amount of sweet potatoes each year...and don't plan on changing that anytime soon! Add some sweetened pecans and this is simply to die for!!
CANDIED PECAN SWEET POTATO CASSEROLE
PREP TIME-15 mins
COOK TIME- 5 hours
TOTAL TIME- 5 hours 15 mins
Creamy sweet potato casserole with a crunchy candied pecan topping and toasted marshmallows.
- 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
- 1 cup water
- 2 eggs
- 1 teaspoon vanilla
- ½ cup butter, melted
- 1 cup brown sugar
- 2-3 teaspoons salt (or to taste)
- ½ cup milk or heavy cream
- ½ cup brown sugar
- ⅓ cup flour
- ⅓ cup melted butter
- 1 cup chopped pecans (such as Diamond of California)
- 3-4 cups mini marshmallows
- Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
- Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
- Spread potato mixture in the bottom of a greased 9x13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized.
- Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
*Fun flavor tip: After dropping pecan mixture over potatoes, sprinkle some coarse sea salt over the pecan layer - this will enhance that salty-sweet flavor combination!