All Good Things Must Come To An End

It's begun...the packing.


Two and a half years in Statesboro and it's time to move on. A lot has happened in the last two and a half years and especially in the last six months. I'm about to start a new chapter in my life and it's exciting and a little sad. Charlotte is an awesome city and I'm very excited about moving there and becoming Nathan's wife in November. A few things I'm looking forward to are:

• Trader Joe's
• Harris Teeter, Lowe's Foods and The Fresh Market
• Seasons (i.e. Winter)
• Moving into a house
• Living in the country (again)
• Awesome restaurants
• Things to do (parks, plays, music, art)
• Mountains and all that goes with them (camping, hiking, kayaking, riding the bike)
• Bakery job
• Nathan, Nathan, Nathan

The list could go on and I'm sure it will grow.

Things I will miss about Statesboro:

• My amazing friends and their sweet children
• Trinity Presbyterian
• Being able to get anywhere in 5 minutes
• Sugar Magnolia bakery
• Farmers Market
• Having a salt water pool in my back yard
• My family only being 2 hours away

And I have to post a few things I won't miss about Statesboro

• Awful grocery stores
• Gnats
• No seasons (i.e. Winter)
• Very limited restaurants
• Limited outdoor activities
• Living in the same house as Jordan Barnes

I know it won't really hit me that I'm leaving for good until I'm actually gone. Probably after being in Charlotte for a week I will realize that I'm just up for a visit that I'm actually there to stay. Statesboro will always hold a special place in my heart. It's where I became a chef, joined a strong church family, made my closest friends and fell in love with my Nathan. Exciting changes like these are always bitter sweet.

Birthday!

Ok...so I'm a little behind on this post since my birthday was over a week ago. Check out what my awesome fiance got me!! Already used the cookie cutters (check Brandy's blog for pictures) and I can't wait to use the mandoline! For more birthday pictures check out Brandy's blog. Thanks Nathan, Charlotte and Brandy for make my birthday so much fun!

The Wine Vault

I have a feeling that my blog is going to turn into great places to eat and drink around Charlotte. The Wine Vault is another great place to have a drink and relax. Nathan and I went last time I was up there to visit. Buy a bottle of wine or a beer, sit outside, relax and maybe even listen to some live music.

3rd of July

The Friday before the 4th we went over to The Drury's for a cookout. It was delicious and tons of fun. For some reason I only got pictures of half of the people that were there...oops. Anyway, the rest of the weekend was spent by the pool trying to stay cool. It was a great 4th weekend!

Nathan and Houston manning the grill

I'm sure they were talking about beer

One of the few pictures I actually have with Brandy

"Not yet Charlotte!"

Me and the Porker (Lachlann)

How To Eat An Oreo Cakester

By: Francys Kate

A Favorite

So Nathan introduced me to the Flying Saucer on my second visit back in April. We usually go when I'm up here. Their beer selection is beyond extensive and paired with a burger with gouda it makes for a nice evening. Lots of outdoor seating makes it even more tempting during the summer.

Official!! Whoohoo!!!

Nathan popped the question last Friday (July 3rd) during our engagement photo shoot. Yes, that means that we've had a date for the last month. Anyway, my fiance did an amazing job on the ring. Thanks Charlotte for your help!! I'm going to wait and post a picture of the ring once we get our pictures from our amazing photographer Jenny Evelyn. I'll let you know once she post them on her blog.

Blueberry Pistachio Bars

Last week I had an interview for a Pastry Chef position at a restaurant in Charlotte. I had to make 3 different desserts and this was one of them. I tried them out on Brandy (who barely eats anything non-chocolate) and she loved them! Whip up a batch...they're delicious!


Recipe:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 to 2/3 cup raspberry or strawberry jam, apricot preserves or marmalade (I used blueberry preserves)
• 2/3 cup chopped natural California pistachios

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9-inch square (or 7-1/2 x 11-1/2 x 1-3/4 inch oblong) pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares. Makes 24 to 32 cookies. Store in an airtight container in the refrigerator for up to 2 weeks.