Kimberly's Shells

It's hard to believe Knox's first birthday is behind us.

No more counting the months...now we start counting the years!  It's a little surreal.

Year #1 has been such a joy...an adventure every day.  And we can't wait to see what exciting things happen in Year #2.

Our little party might be over, but we're still singing "Happy Birthday" a couple times a day. 

It's just such a great song.  :) 

We also have a big pile of awesome new toys to remind us of that happy day... 

And this trusty truck balloon, which isn't sagging too badly yet:

Happily, we also still have a little leftover pasta salad!

So you see, the celebrating goes on. :)

My cousin Kim made this salad for us when I was in Vermont this summer.  I never think to make pasta salad, but when she served this tasty salad I couldn't get enough of it.  There's nothing more satisfying than biting into soft shells.  I love it.

I also love this recipe because it gives me a chance to use two ingredients that I hardly ever use otherwise.

Ham...

...and radishes. 

Aren't they pretty? 

(The radishes...not the ham.)  :) 

The radishes are halved and sliced very thin so there isn't a bitter taste, just a delightful color and tiny bit of crunch.

Kimberly's shells were perfect for our 1st birthday hot dog cookout.  We might have to make this a tradition. :)

Kimberly's Shells

1 lb. medium shells (I used large since they were on sale), cooked and drained

3 c. diced ham

1 cucumber, diced

1/2 cup celery (or fresh Italian parsley, which is what I used this time instead)

1/2 cup radishes, halved and thinly sliced

1 cup sour cream

1 cup mayo

4 tsp. dijon mustard

1 + tsp. garlic salt, to taste

One!

Velvet Covered Brick

Today I want to send a special shout out to my DAD.  

Because it's a big day.  It's his 60th birthday!!! 

Some friends once described my dad as a "velvet covered brick" and I love that description of him.

Because my dad is gentle and loving and patient and kind...but also very firm and very solid in his convictions, his beliefs and his integrity.  

People know they can trust my dad, and if you ask him for his opinion he will give you his honest answer. Even if it's not an easy answer to give.

He is a wise man.

I don't know if there is a harder working and more generous man in the world than my dad.  If someone needs a hand, he's there.  

There definitely there isn't a better auto mechanic anywhere. 

Nor a better dad.  

My dad has worked very hard all of his life.  But he has never been too busy for his girls. 

And that has meant the world to me.

I will always look up to him, and admire him, and respect him.

Happy 60th Birthday, Dad!

You are loved.

Italian Creme (Birthday) Cake by Josh

Whose husband would make them an Italian Creme Cake from scratch for their birthday?!

Umm, MINE!!!

I wish I could have shared a slice of my birthday cake with each of you, because it was SOOOO GOOOOD.

Beyond words.

Thank you, Josh, for making my birthday so special.

We originally fell in love with Italian Creme Cakes after trying the mini ones from our little neighborhood Italian deli, Jimmy's.  We love their cakes.

But let me tell you, Josh's cake left Jimmy's cake in the DUST.

I'm not joking. 

This was one of the moistest cakes I've ever eaten.  It's flavored with buttermilk and real vanilla, studded with shredded coconut and glazed pecans, and spiked with LOVE. :)

And the frosting?  Think cream cheese and more chopped glazed pecans.

Are you hungry yet?

I am!

Happy Birthday to me!!

It's a good thing I got new running shoes for my birthday. :)

Italian Creme (Birthday) Cake by Josh

Cake

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups white sugar
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1/2 cup shortening
• 4 egg yolks
• 1 teaspoon vanilla extract
• 4 egg whites
• 2 cups all-purpose flour
• 1 (3.5 ounce) package flaked coconut
• 1 cup chopped glazed pecans

Frosting

• 1 1/2 packages cream cheese (12 oz total), softened
•  3/4 cup butter, softened
•  6 cups confectioners' sugar
• 1 1/2 teaspoon vanilla extract
• 1 cup chopped glazed pecans

1. Preheat oven to 325. Grease (well) three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. To make the Cream Cheese Frosting: Beat together cream cheese, butter, vanilla, and confectioners' sugar. Stir in pecans. Frost and fill cooled cake with cream cheese frosting.

Note:  The glazed pecans really make this cake extra special, but they did create a little problem when Josh was removing the cakes from their pans.  You can use plain pecans if this worries you...otherwise just grease your pans extra diligently, work carefully when removing the cakes, and don't worry if a little piece of the cake sticks to the pan.  Just glue it back on with frosting. :)

BIG fan of Daddy's cake!

Sweet & Flirty Thirty (+1)

It's official!  I'm in my early thirties now.  

Yesterday I celebrated the big 31. 

I LOVE birthdays.  

Yes I definitely already have a few more gray hairs than I did in my twenties, but I don't mind.

Too much.

At least I didn't let them get in the way of enjoying opening fun presents, like these:

See?  If you look close this is the "sweet & flirty" variety. :)

eating fun food, like this:

I'll tell you more about this CAKE tomorrow!

and hanging out with two of the funnest people in the whole world:

No, I don't think I mind leaving my 20s farther behind.  

I feel so blessed.  

I have everything I ever wanted, and so much more.

So far 31 feels just right. :)