Saturday, July 5, 2014

Celebrating Baby Atlas Vivian Amongst Dear Friends

My sweet friend Lauren and I met through our Sunday school class with baby bumps and due just a few days apart.
Precious Shepard ended up being born a few weeks after Collins since Collins decided to come a few weeks early and Shepard decided to be late. Those two babies and us mommas have been friends from the beginning. And don't even get me started on our husbands....they have a serious "bromance" going on. Lauren and I also joined the same bible study/small group with our husbands and a few other couples from our sunday school class and while it proved quite hard for us parents to meet on a regular basis, us mommas and wives have remained dear friends. While we haven't been able to keep up with a small group, we have gained ourselves an accountability group without even trying. Their friendship is a sweet blessing in my life and we can group text encouragement, frustrations, baby tips and 911 prayer requests like the best of them!

The encouragement of these girls as moms and wives is refreshing and God sent. They keep me looking to God and seeking Him in the midst of the things God has me doing in this life. Getting together is not as easy nor as often as we would like but our time together is always some of the best moments shared.

Well, when Lauren found out she was having baby #2 and would need girl stuff after her world of blue, we couldn't let her have a sweet baby girl without a proper celebration so us girls got together to do just that.

On a Friday night, we had a much needed girls night with us and Lauren's closest loved ones. I was in charge of games:) and we had a great time and of course, delicious food. I chose two new recipes that I was dying to make: Tennessee Caviar and Bruschetta Goat Cheese Cups and thankfully it all turned out yummy.
 Tennessee Caviar
(I love this recipe because of the name AND because you can prep it ahead. Well, and it is incredibly easy and good:)
1 (15oz) can black eyed peas
1 (11 oz) can yellow corn with red and green bell peppers
3 plum tomatoes, seeded and chopped
1 cup hot picante sauce
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
2 Tbsp. fresh lime juice
Tortilla chips

Rinse and drain peas and corn.
Stir together peas, corn, tomatoes, and next 5 ingredients in a serving bowl; cover and chill at least 2 hours. Serve with tortilla chips

Bruschetta-Goat Cheese Cups
1 (1.4 oz) package crispy pastry shells
1 (4 oz) goat cheese log, crumbled
1/2 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade
Garnish: Fresh thyme leaves

Place shells in a shallow pan. Divide goat cheese evenly between shells, pressing gently to fill bottom of each. Spoon 1 tsp. bruschetta topping into each shell 
Bake at 350 for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.

            Since this shower,  Lauren had her precious baby girl, Atlas Vivian and she is just a blessing. 

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