Guest Post - Janna @ Perception is Everything

Janna over at Perception is Everything was so kind as to contribute to my blog while I am out of town. Hope you all enjoy her post and don't forget to stop by her blog and say "hello!"

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Today, I would like to share a few things that I have in common with Kelly, which tell me that maybe, just maybe, I'm half as cool as she is:

+ We are both in love with Military dudes.

+ We have fur children.

+ We share a devotion to fitness and health.

+ You will find yummy recipes on our blogs.

+ We celebrate our Southern souls.

I blog over at Perception Is Everything, and am so happy that blogging introduces me to all you lovely people. I'm in it for the relationships, the creative outlet, and the feeling of accomplishment, which I'm pretty sure I share with you too. Maybe we are alike, as well?

Anywho, I hope you have a fabulous trip, darling, and we can't wait to hear all about it! It has been awhile since my last real vacation, so I want to live vicariously through you!

Guest Post - Katie @ Dabbling in Dixie

Hi! I'm Katie, I blog over at Dabbling in Dixie. 

I'm guest posting for Kelly while she's on a wondrous vacation with her S. Consequently, I just got back from a week of vacation with my S... and his entire family.

Surviving vacation with your significant other's family is no joke.

In S's family it's kinda like survivor. Girls-of-the-past have run screaming from family vacation with a vengeance. Why? 

20 people (of which 6 are children) & 6 dogs in ONE house... that's why.

Here are my tips and tricks that kept me sane. Or at least alive

1) Bring your own snacks and volunteer to do the shopping! Before we went S was all "oh no worries there will be food!" Pshhhh boy please. This girl hit target for some fruit leather, popcorn and Sun-chips. When we got there I collected the 'must-have' list from his mom and hit the store. The only think that I could imagine was being stuck in a house for 7 days with a ton of food I didn't want to eat ... aka being hungry and cranky and ready to set someone on fire. Those snacks saved me. So did the opportunity to buy the kind of jelly I like. Food is important people!

2) Sleep deprivation will happen, NAP like a baby. 20 people and dogs. I'm a light sleeper, so between the click-clacking of dogs upstairs and the blare of the tv as teenagers took advantage of vacation television, I was not a happy camper. So, I snuck into the house after a couple hours of beach in the morning for an afternoon nap. Best 1-2 hours of my life! Nap. Bitches will be in the ocean. Enjoy the silence... because they will find you later and force you to paint their nails 200 times.

3) Be honest with your person. I love S. I love him so much that I tell him when I really need to not go fishing with him and lay at the pool for an hour and read. If you're all "OMG that sounds so fun!" every time he suggests something that sounds borderline fun... you're going to be miserable. And cranky. And probably stress eat junk food. Don't do it you're wearing a bikini. Be honest instead.

4) When all else fails, have a beer (or marg, or glass of vodka, your call). S's family sits around at night talking, drinking and playing corn hole. Those night caps saved my overly tired self a couple days. Though you may want to be your own bartender... some people like to drink an entire glass of vodka hardly any mixer (side-eye) especially when you beat them at corn hole 3 times in a row!

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Thank you so much for guest posting for me, Katie! Hopefully I am surviving my vacation right now with my S's family!! haha..  Dabbling in Dixie is one of my go-to blog reads and I'm so happy to have had her here, girl cracks.me.up. Happy Monday and hope you all have a great week!

Friday Frugalista ~

FYI: 

Just saw these so I thought I'd share :)

50% off everything at both JCrew Factory (online and in stores!) AND at Loft.

I know what I'll be doing today after work... Happy shopping!

 

Vacation Prep & Meal Planning for a Group ~

In just a few short days, S and I will be hitting the road to join the rest of his family right outside the Great Smokey Mountains in the Nantahala National Forest for a week long vacation in North Carolina. I'm super excited to take a vacation over the Fourth of July because it is one of my most favorite holidays.

Instead of throwing money in for the cabin rental this time around, S's parents asked that we chip in on food for the week with his brother and SIL. Knowing me, I don't have a problem with this at all because a) I get to help plan out meals for the week and b) I love cooking/ entertaining!

I used to be really good about meal planning for S and I and even though I haven't been that great about it lately, I still do try to stick to a plan. Next week, we will be planning for seven people instead of just the two of us. While this might sound like a lot of work for some people, I am super excited!

I plan on cooking several breakfasts which will include eggs, bacon, and pancakes and Breakfast Egg and Avocado Tostadas. On other days, it will probably be something simple like fruit and a bagel with cream cheese.

(Breakfast Egg and Avocado Tostadas)

For dinner, I'm imagining that we will be splitting things up with S's brother and SIL so we have only planned out three of the six dinners.

Monday - Lowcountry Boil

Tuesday - Grilled Pizzas (our specialty!)

Wednesday - Dan & Amanda to plan

Thursday -  Dan & Amanda

Thursday - Fourth of July Cookout! Hamburgers (& Turkey Burgers for me), Hot Dogs, Salad, Homemade Mac n Cheese, and S'Mores for dessert

Friday - Out to eat

Saturday - Dan & Amanda

I also plan on making some of my famous Pimiento Cheese for the trip as well as some additional sweet treats. Although it is vacation and I would like to splurge a little bit, I still plan to keep some healthy snacks on hand so I don't stray too much. I also plan to pack lots of fruit, trail mix, protein bars, etc.

Even though I will be out of town next week, I have some great guest posts lined up for you!

 

Do any of you have fun plans for the Fourth of July??

 

Navy Life: Part 2

I'm about to get real here, really real. I guess don't really get into to many personal details or talk a whole lot about the military side of S and I's relationship too much (other than Navy balls and fancy things like that), but in this case, I need to be true to myself and write about what has really been weighing on my mind. Things will be changing a lot over these next couple months and I thought it was about time to share.

There are a couple different scenarios, that we are contending with these days, which is pretty normal for military families, I'm sure. Things are very up in the air right now and it's driving me a little crazy, but I'm trying to look on the positive side of each one and I'm getting excited for a change no matter what happens next.

Scenario 1:
A few weeks ago, S put in a package for OCS (officer candidate school). If he gets chosen, he will have to leave pretty quickly to complete 12 weeks of training in Newport, RI. Once he graduates from this program, he will be commissioned as a US Navy Officer.
 
This scenario would keep us here in Charleston for a while longer as S will have to come back to Charleston for more training. It probably wouldn't be for another 1.5 years that we transfer.

USS Washington, Newport News, VA

Scenario 2:
If S does not get picked up as an officer, he will move forward with his reenlistment paperwork and continue his career as enlisted until he has the opportunity to put in for officer again.


Note: When the time is approaching for a sailor to transfer, they have to contact their detailer. The detailer is the person who assigns them their orders and they can also inform the sailor ahead of time of what jobs are available and where so that the sailor may have some say in where they go next (depending on the situation, they may or may not have a say in where they go.)


S spoke with his detailer recently and was able to get some information about what openings are available. I have been not-so-secretly wanting to transfer to San Diego, however, he was told that there isn't anything available there at this time. Boo. What he was told was that there are several positions in Virginia, Hawaii, and Connecticut.

S's first choice possibly would have been Virginia because of the nature of the job, however, that would require him to report as early as January and he doesn't think his current command will allow him to leave early to do that, especially since they just denied someone else's request recently.

So at this point, our next choice is Hawaii. Hawaii! There is a chance, albeit just a chance right now, that we might be moving to Hawaii in less than a year. How crazy yet wonderful would that be??!

So the next few months to a year could go in complete opposite directions as of right now, we are just waiting, waiting, waiting. These are the two main scenarios, but as you know, there are probably a hundred other different things that could happen..

I am finally getting a real glimpse into military life and what the future may or may not hold for us. Ugh, it is truly apparent that the Navy owns you sometimes. I can barely contain myself, looking forward to hearing more news about OCS and where we will be headed to next. Will keep you all posted because if it is Hawaii, it will be my first Navy move and I will need as much info about that AND Hawaii as possible!!!

What are y'alls experiences with transferring/ PCS-ing???

*Bright, Summery, Lemon Bars*

If you are looking for the perfect summer dessert, I have a great recipe for you! Last weekend, we attended a friend's cookout and I brought along these little slices of heaven. They will not disappoint!
  

Lemon Bars

Prep: 15 minutes

Baking time: 50 minutes, at 350 degrees

Ingredients:

Crust:

1 3/4 cup flour

1/2 cup powdered sugar

1 cup butter, at room temperature

Filling:

4 eggs, beaten

2 cups sugar

4 Tbsp flour

4 Tbsp lemon juice, fresh squeezed (approx. 2 lemons)

Directions:

1. Preheat oven to 350 degrees.

2. For crust: In a large mixing bowl, blend together flour and powdered sugar. Add butter and combine with flour/ sugar mixture - it should have a "dough-like" consistency.

3. Press dough into the bottom of a 9x11 baking dish, covering the bottom. Bake for 25 minutes at 350 degrees.

4. For filling: While crust is baking, you can get a head start on the filling. In a large mixing bowl, cream together eggs and sugar. Once thoroughly incorporated, add the 4 T of flour and 4 T of lemon juice. Mix well.

5. When crust is finished baking, give the filling mixture one more stir to make sure all ingredients are blended well. Pour filling mixture over the hot crust and place in the over for an additional 25 minutes.

6. Once the squares are finished, let cool for about 10 minutes then garnish with sprinkled powdered sugar. Cut into square and serve.

These bars have quickly become one of my summertime faves, hope you enjoy them as much as I do!

Don't forget, I am having an online Pampered Chef party this week and there are some GREAT items for baking! I am taking orders through tomorrow!

My Charleston Foodie Bucket List

If you've ever visited Charleston, or maybe even if you haven't, you would know that this city is a foodie's dream. There are so many delicious restaurants upon restaurants to choose from, I could never just name a few.

 S and I used to have somewhat of a tradition that every Friday night (date night), we would choose a restaurant downtown to try and we definitely got to a point where we found a few faves that would end up drawing us back in time after time. That tradition ending up being cut short due to the extra inches around our waists and the deeper holes in our pockets. I do love to dine out in Charleston, but it isn't always healthy cheap.

Since S is in the Navy, our time here in Charleston is going to be short-lived as it is inevitable that one day (maybe soon), we will have to pack up and move. Since we [may] only have a limited number of months left here, I have compiled a list of all the restaurants that we have already tried and that I am still dying to try.

**Sorry for the vagueness, but with the military, nothing is ever definite until they say it is. Even then, there is a possibility that things could change. More to come on that...

                                                            Now, with that said, on to the list!

Burwell's Stone Fire Grill	82 Queen
Coast	Wild Olive
Virginia's on King	Poogan's Porch
Blossom	Basil Thai
Magnolia	Hominy Grill
Cypress	Fuel
High Cotton	FIG
Slightly North of Broad (SNOB)	Jim N Nick's
Social Wine Bar	Hank's
Fleet Landing	Grill 225
Cru Café	Charleston Crab House
Peninsula Grill	Tsunami
Muse	Wasabi
Sermets Downtown	Carolina's
Charleston Grill	Lowcountry Bistro
Dellz Deli	Al Di La
The Ordinary	Pearlz Oyster Bar
Rutledge Cab Co.	Amen Street
The Rarebit	Caviar & Bananas
The Macintosh	Fat Hen
39 Rue de Jean	Fulton Five
Eli's Table	Husk
Charleston Harbor Fish House	Red Drum
Pane e Vino	Il Cortile Del Re
Bin 152	The Grocery
Saffron Café and Bakery	Oak Steakhouse
Hall's Chophouse	Leaf Café + Bar
Swamp Fox	The Collective
O-Ku	The Shelter

The ones in bold are the restaurants that we've already been to. Although, they were all pretty much excellent, some of our faves so far have been -

82 Queen

Coast

Wild Olive 

A few that top my list of places to go are -

Pane e Vino

Cru Cafe

Charleston Grill

The Ordinary

Ugh, who am I kidding? I want to go to all of them and it's extremely difficult to choose just a few.

What kind of brought this on was that the September Charleston Restaurant Week was announced recently and that is always a great time to try out new places, especially the ones that are $$$$! Looking forward to September 4-15! 

What restaurants have you all been to in Charleston and what was your favorite? 

Also, I know that I didn't list ALL of the restaurants in Charleston, but do you have any recommendations that I may have left out?

*Virtual Pampered Chef Party!*

Hey y'all! I wanted to start off this week by inviting you to my virtual Pampered Chef party! It's super easy to place orders and you can do so online AND have your items shipped directly to you no matter where you live. The last day to place an order is Friday, June 28.

Directions:
1. Click here.
2. Click 'Shop Online'.
3. Search for my show by putting in first name, 'Kelly', and last name, 'Casey'. Then click 'Search'.
4. When my name comes up, click on it.
5. Shop away!

If you spend $60 or more, you will receive the Quik-Stir Pitcher for freeeee!

Here are some of my favorite items (all $20 or under!)

#1277 Rotary Grater - $20.00

 

#2248 Pocket Thermometer - $12.50

 

#1347 Silicone Handle Protector - $10.00 (Great for cast-iron skillets!)

 

 

#2579 Garlic Smash & Paste - $14.50   

 

#1012 Cutting Board - $17.50 

 

#2793 Chip & Dip - $19.50

 

#2258 Adjustable Measuring Spoons - $8.50

   

 Let me know if you have any questions or if you are interested in hosting your own online party (my cousin is the consultant.) Thanks y'all!!

 

Happy Summer!!

Woo hoo!! It's the first day of Summer! It has been quite warm around here for a while, but I just love knowing that it's official. In celebration of my favorite season, I thought I'd share some great items that I've found recently :)

As I was perusing the World Market website, I found that they have some of the cutest Summer dinnerware and serving utensils! I know I have a 15% off coupon for WM at home so I am definitely going to have to make a stop down there one day soon.

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I tend to forget about World Market because we never had them back up North where I grew up. I really have to remember to check here more often because the prices are great, too!

On another note, S and I are going to be going on a week-long vacation with his family (mom, dad, 2 brothers, SIL, and all our dogs) the first week of July. I'm really looking forward to getting away and enjoying the great outdoors. We are headed up to Lake Nantahala in NC.. Anyone familiar with it??

 

Sounds like there is lots to do such as kayaking, hiking, rafting, boating, fishing and tubing. We were debating on doing a staycation in Charleston or in Kentucky (where S is from), but at the last minute it was decided that we would all rent a cabin on a lake. Don't get me wrong, while I would love to do a staycation here in Charleston, it will be nice to get away for a bit, too.

I'm mostly looking forward to this:

I just loveeee spending a day out on a boat, I see lots of relaxation in my future!

S's brother also mentioned that he was excited for this vacation because then I can cook for him lol. Looks like I'll have to sift through my recipes and pick out a few good ones, I wouldn't want to disappoint!

TGIF and enjoy your weekend y'all!!

Shrimp Burgers with Sweet 'n' Spicy Tartar Sauce

The weekend is finally in sight and I'm looking forward to some re-lax-ation! S and I tried this recipe last week and it was awesome. I have been on a HUGE shrimp kick lately and love trying out new recipes. This is definitely going into our regular rotation. Enjoy!


Shrimp Burgers with Sweet 'n' Spicy Tartar Sauce

Ingredients:

• 1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count) 
• Vegetable cooking spray
• 1 large egg, lightly beaten 
• 1 tablespoon mayonnaise 
• 2 teaspoons lemon juice 
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 3 tablespoons finely chopped celery
• 2 tablespoons chopped green onion
• 1 tablespoon chopped fresh parsley
• 1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers) {I used whole wheat Ritz crackers}
• 4 Kaiser rolls with poppy seeds, split {I omitted the extra bread and we had these with a salad or you can make them as lettuce wraps!)
• 4 Bibb lettuce leaves
• Garnish: grilled lemon halves

Preparation:

1. Peel shrimp; devein, if desired. Cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
5. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.

Sweet N' Spicy Tartar Sauce

Ingredients

• 1 cup mayonnaise 
• 2 tablespoons chopped fresh parsley
• 2 tablespoons horseradish
• 1 1/2 teaspoons Cajun seasoning
• 1 1/2 teaspoons lemon juice 
• 1/4 teaspoon paprika

Preparation

1. Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.


My notes: I did not use the Kaiser rolls, I just made the patties and we had them with a big salad and some fruit. Also, I did not make them ahead of time; instead, I made the mixture and patties and cooked them in a non-stick frying pan over the stove instead of on the grill. It eliminated the need to refrigerate and freeze hence, cutting down the prep time :) Enjoy!