Lately...

There's only been enough time for me to endure one pollen-related illness but it's already shaping up to be a busy spring! Here's a quick recap of what we've been up to.

Graham spent a weekend with my parents in Camden while Julie and I traveled to Anderson, South Carolina for a cousin's wedding - Julie was a bridesmaid.

We saw lots of family at the hotel, including Auntie Elle!

I had a great lunch with my father-in-law. 

Amazing hushpuppies! (@ Harbor Inn Seafood in Anderson, SC) https://t.co/GX1OFmZuOr pic.twitter.com/nOVy1ZFNnL

— Nick Baggett (@Nick_Baggett) March 11, 2016

Julie was a beautiful bridesmaid but I had to keep a close eye on her as it was surprisingly warm that day. 

The week after the wedding, we enjoyed a nice visit from our friend Kiley and her sweet girls. Graham really liked having some playmates his age for a change!

After that, a little prep work for the twins was needed. That included getting a new van! 

Graham has been a trooper through it all. He's played with his trains inside.

He's played with his trains outside.

And even took time to oversee the dying of his Easter eggs.

It's been an active month and I know we're very blessed to enjoy it all together! 

Like, Love and Don't Like

This week, I like Superheros: A Never-Ending Battle. From the Dark Knight to the Avengers, superheros are everywhere these days. No longer reserved for Saturday morning cartoons, comic book characters are leading the way at the box office and beyond. PBS recently aired a three-part documentary that details the origins of the comic book industry and explained how the likes of Superman, Spiderman and their pals became so popular. You don't have to own every issue of Detective Comics to appreciate this series. I especially enjoyed learning about the ups and downs of the two men that created Superman.

This week, I love Arby's Curly Fries. Have you ever been excited to see a frozen food item from your favorite chain restaurant in your grocery store only to prepare that item at home and be completely disappointed? Despite the packaging and promises, these items never taste as good as they do in their respective restaurants, do they? Well have you noticed that Arby's now makes their curly fries available in grocery stores? I'm here to tell you that they really do taste just like the fries you can get at your neighborhood Arby's. And let's be honest - the curly fries are about the best thing going at Arby's. Now we can enjoy them at home!

(I wrote this as if I'm the person that buys the groceries for our family. I'm not - Julie is and and she is always finding great new foods to try.)

This week, I don't like the quirky ways of my phone. I've had my iPhone 4 for about two years now. It didn't cost me very much at my last upgrade and it was extremely handy in the hospital when Graham was born. Yes, this phone has served me well, until recently. You're probably familiar with the most recent operating system update that was cast out to all iPhones. Well, I still haven't performed that upgrade and I continue to put it off because I don't like what I've seen from iOS 7. I don't like the colors, I don't like the icons...thanks but no thanks. But my decision to stick with iOS 6 has caused my phone to adopt some new quirks. First, my settings icon features a permanent notification (which is informing me to upgrade to iOS 7). I also have phantom notifications on my App Store icon - I believe these are appearing because some of my apps want to update for the new OS but can't because I don't have the new OS installed on my phone. Lastly, my phone is running noticeably slower than usual. Opening and closing apps are really labored and I should just forget about opening the camera for a quick pic.

I'm due for a phone upgrade and I don't think I'll opt for a new iPhone. I really like the Motorola Moto X but they're still a bit pricey. I'll either endure the quirks of my current phone until that price drops or consider a Samsung Galaxy S4. 

By the way...did you know that the icons for Apple's iOS 7 are actually so uninspiring that they can be easily recreated in Microsoft Word?? Check this out:

Like, Love and Don't Like

This week, I like (some aspects of) the government shutdown. Some good people - - including family members - - have been furloughed by the recent government shutdown. This is not an aspect of the shutdown that I enjoy. However, I have no problem with parks, zoos or old clocks not operating at full capacity. Yeah, old clocks. Check this out:

Visit NBCNews.com for breaking news, world news, and news about the economy

In short, the person(s) that gets paid untold amounts to wind this clock can’t perform his/her job because of the shutdown. I’m am completely OK with this. Our country is in debt to the tune of $17 trillion dollars. Maybe this shutdown is actually good for highlighting ridiculous expenses and helping us see that we can indeed get by without them.

This week, I love the Mannings. Grab the tissues and listen to watch this tale of how a broken circle of fatherhood was reformed and now thrives. In The Book of Manning, a film by ESPN about Archie Manning, his sons and their football success, it is clarified that the love and devotion Archie showed to his three sons stemmed from the loss of his father.

Archie had the money and other resources to develop all three of his sons into recipients of college football scholarships and Super Bowl MVP awards. But the resources he used were completely free: his time and love. His boys reached these heights anyway and Archie’s relationship with his sons is better for it. This film reminds me of how great my father is and makes me want to be just as great for my son.

This week, I don’t like pumpkin spice. Pumpkin spice makes this list for two reasons: it tastes bad and it is highly annoying. Coffee, pie, air freshener, donuts, M&Ms - it’s more difficult to list the products that don’t feature a pumpkin spice variation these days. We can assume that pumpkin pie was the first edible use of this member of the gourd family. Do you know the history of this culinary evolution? I’m pretty sure it came about because times were tough and there was nothing else to eat. When conditions improved, eating pumpkin pies served as a reminder of how bad things can be. But that message got twisted somewhere along the way and now we have a spice that can make all things taste like pumpkins. Tell me that pumpkin spice reminds you of fall but don’t you dare say that you enjoy the way it tastes. That’s offensive to your ancestors.

Like, Love and Don't Like

This week, I like The Bible: The Epic Miniseries. Since we're saving mucho money by doing the "no cable/no dish" thing, Julie and I missed seeing "The Bible: The Epic Miniseries" when it originally aired on the History Channel earlier this year. The entire series is now available on DVD through Netflix and I've enjoyed watching it. Now, the series skims over Creation and packs a lot of information into each episode so by no means should it serve as your main study guide. But it is really cool to see these stories being told in a popular format. Sidenote: I thought it was very odd that this series is not associated with the History Channel in its Netflix description or on the actual DVDs.

BONUS: The casting in this series is unbelievably good:

This week, I love Julie’s deep dish pizza. I don't know how to meet your "medium rare" request when grilling your steak. I don't smoke my own BBQ. I feel that chili should be cooked at certain, cooler parts of the year. On the rare occasion that I can enjoy a beer, I don't care about its hops or if it's home brewed. I don't drink coffee so I'm clueless about your cappufrappu. In summary: I am not a foodie........except when it comes to pizza. I like trying all makes and shapes of pizza but I will shamefully admit that my sampling experiences have been limited to large chain restaurants and small mom-and-pop eateries. I recently expressed my desire to try a Chicago style deep dish pizza and my sweet wife went above and beyond in her efforts to surprise me. Unfortunately, I could not resist eating the pizza long enough to take a photo. Julie has made it a couple of times now and it gets better each time. She tells me that it isn't very difficult to make so maybe she’ll share a step-by-step recipe on the blog soon. SO GOOD!

This week, I don’t like listening to Auburn games on the radio. College football season is here and as I've already mentioned in this post, we have elected to be sans cable for the 2013 campaign. We're still able to watch lots of games every Saturday but we've had to rely on the radio play-by-play for two of Auburn’s three games up to this point (we were very fortunate to see the Arkansas State game in person with Julie's wonderful parents). I’m sure Rod Bramblett and Stan White are nice enough fellas but they aren't quite up to speed with Gus Malzahn's hurry up no huddle offense. I've been spoiled with HD television coverage of Auburn's football games - we all have. The radio experience is a big step backwards. Announcers, like the players, defensive coaches and referees, are going to have to step up their games in order to keep up with today's fast-paced offenses.

This video highlight from Auburn's most recent game against Mississippi State has been paired with the audio from the radio broadcast. It was edited heavily in Rod's favor.

Fish Tacos with Jalapeno Cream Sauce

You HAVE to try these....Plain and Simple.

Fish Tacos with Jalapeño Cream Sauce 

Yields 3-4 servings

INGREDIENTS:

• 2 Tilapia fillets
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 3 cups baby spinach
• 1/4 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) flour tortillas
• 2 cups Monterey Jack cheese

For the jalapeño cream sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 1/2 cups chicken broth

• 3/4 cup sour cream

• 2 jalapeños, seeded and minced

• 1/2 teaspoon garlic powder

• Kosher salt and freshly ground black pepper, to taste

• 1/4 cup chopped fresh cilantro

DIRECTIONS:

Drizzle fish with olive oil and sprinkle with salt and pepper.  Cook in a counter top grill (I used my panini maker) for 3-4 minutes.  You could also cook the fish in the oven or on the stove top.

Remove from grill and let cool before chopping into bite-size pieces.

Preheat oven to 375 degrees. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the fish and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the tacos, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and fish mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

Yum!

Here are a few of the new recipes I have tried lately:

Broccoli Cheese & Cracker Casserole
Pioneer Woman
(This is sooo yummy...even Graham liked it!)

Ingredients

• 3 pounds Broccoli Cut Into Florets

• 2 pounds Velveeta

• 1/2 cup Milk

• 1/4 cup Heavy Cream

• Salt And Black Pepper To Taste

• 1/4 teaspoon Cayenne Pepper (more For More Spice)

• 1 Tablespoon Dijon (optional)

• 3 whole (sleeves) Ritz Crackers

Preparation Instructions
Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.
Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.
Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.
Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.

Frito Chili Pie

Pioneer Woman

(I have tried several different chili recipes and this one was really good.  I didn't serve it in the Frito bag, but the chips definitely add an important element...so don't leave those out..)

Ingredients

• 2 pounds Ground Chuck

• 3 cloves Garlic, Minced (optional)

• 1 can (12 To 14 Ounce) Tomato Sauce

• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)

• 1/2 teaspoon Salt

• 1 teaspoon Ground Oregano

• 1 Tablespoon Ground Cumin

• 2 Tablespoons Chili Powder (more To Taste)

• 1 can (14-ounce) Kidney Beans, Drained And Rinsed

• 1 can (14-ounce) Pinto Beans, Drained And Rinsed

• 1/4 cup Masa (corn Flour) Or Regular Corn Meal

• 1/2 cup Warm Water

• Individual Bags Of Fritos

• Grated Sharp Cheddar Cheese

• Diced Red Onion (Optional)

Preparation Instructions

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Gorgonzola Cream Sauce

Ina Garten

(Cannot say enough about this one....I wanted to make a special meal for Nick on Valentine's Day and this was the ticket.  Served it over filets with grilled vegetables and twice baked potatoes.  He LOVED it!)

Ingredients
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Ambrosia

Jane Corman

(My wonderful mother created this one all by herself.  My father-in-law loves Ambrosia so I surprised him and made it when they were in a town a few weekends ago.  It takes a long time to cut up all of the fruit, but it is well worth the effort... especially when you have a father-in-law as wonderful as mine.)

6 navel oranges

3 tangelos

1 apple (I used a fuji I think)

1/3 to ½  pineapple + juice from container

1 jar maraschino cherries + syrup in jar

Coconut

Cut the oranges and tangelos like a grapefruit and use a grapefruit knife to cut out the pulp.  Hold over a bowl to capture all the juice and squeeze at the end to get all juice.  Cut up the apple and fresh pineapple very fine and add to citrus.  Cut the cherries in half and add them and the juice from the jar to other fruit.  Toss in however much coconut you like-I probably added ¾ of a cup of the angel flake bag coconut.  You can certainly reserve some without coconut for those of you who do not like coconut.  Just toss all together and enjoy.  Will keep in the refrigerator at least 3 or 4 days.