3 Months To Go and a Fashion Show

Just three short months until our wedding day. We still have plenty of things to do, but at least we're well on the way.


As mentioned above, Cody was in a fashion show this week (just at the course, don't worry). He had short notice that he would be included as a male model of the pro shop attire. Below are the pictures: (unfortunately, I couldn't resist posting them, although that leaves no further option for blackmail later).

There was a catwalk and everything...

.We've also been on a new-recipe streak, so I thought I'd share a couple good ones:

Coconut Chip Coffee Cake
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream

Filling/topping
1/2 cup sugar
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream.
Spoon half of the batter into a greased bundt pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers.
Bake at 350 for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to wire rack.

Pork Tenderloin Stir-fry
1/2 lb pork tenderloin, sliced
2 tsp vegetable oil
mushrooms (optional)
3 green onions, sliced
1/3 cup frozen peas
3/4 cup thinly sliced cabbage
4 ounces canned bean sprouts
2 garlic cloves, minced
1 tsp ground ginger
1/2 tsp sugar
1 tbsp soy sauce
hot cooked rice

In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minutes. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice.

(Both recipes are from a Taste of Home magazine, courtesy of Erin.)