Wedding Planning: Right after the Engagement

When the Urban Farmer and I got engaged it was AMAZING how quickly people started asking us questions....  Have you picked a date?  What are your wedding colors?  How's in the Bridal party?

Now getting engaged is a whirlwind of emotion and excitement!  You are so excited and happy that you feel like you are on cloud nine!  For me, those first couple days of being engaged was so overwhelming, I did not even know what to do.  

Now, since the Urban Farmer and I were camping that weekend, it meant that we got a little time to enjoy the engagement before we started to share our excitement.  For any future couples to get engaged, I highly recommend that you take a little time to enjoy your engagement by yourselves.  

I know how exciting it is to call your family, your best friend and your sorority sisters, but those couple hours where we got enjoy being engaged alone were some of the best moments of the engagement.  

After the Urban Farmer and I left our little piece of Heaven on the New River, we went and spent some time at a winery together and alone.  

Us at the Winery!

  

Then on the way home we started to call people to share with them our exciting news.  

Of course, I told my parents right after we got engaged, but the Urban Farmer had to tell his family, and we both had friends to tell.  

Now, since the Urban Farmer's Mom, sister and brother lives 30 minutes from us, we both decided that we were going to tell them in person.  

So while driving home, the Urban Farmer and I called close friends to tell them our exciting news.  

Then, the Urban Farmer called his Dad to let him know.

Then after that we told his family.

And this may sound surprising in today's day and age, but we didn't put anything on Facebook for two days!  Crazy I know.  Most people do it immediately.  

It wasn't that we were trying to hide our engagement or keep it a secret, the truth is we wanted to do things our way.  We wanted our engagement to move at our own pace and to enjoy the privacy.  Remember your engagement is about the both of YOU, not anyone else. 

Now I love all the Facebook love, but I was already overwhelmed.... I didn't need to add anymore to it.

When we finally told social media and Facebook, the Urban Farmer and I had an outpouring of love from our friends and families.  We were both surprised and happy wit how many people were happy with us.

After sharing our engagement with everyone it was time to focus on the next part -- wedding planning.  

In my next couple of posts I would like to share with y'all my experiences planning.  The happiness, the tears and all the emotions in between.  I hope that you will enjoy reading this exciting part of my life with you.

Love,

The Busy Girl!

Engagement Photos

Not to long ago, the Urban Farmer and I got our engagement photos done.

Living in the D.C. area, we thought that we would do our photos in the city that we love so much.  Now the Urban Farmer and I got VERY lucky, our photos were taken two days before the government shut down and all the monuments closing!  We should have played the lottery... I know!

Well I hope you enjoy viewing some of our Engagement Photos!

"Zombies" Video

If you haven't checked out the Urban Farmer's band, Old Rag Mountain Remedy's new song!  If you like Zombies then you definitely will like this song! 

Plus, the Urban Farmer is playing the Bass in it!

https://www.cdbaby.com/m/cd/oldragmountainremedy

Recipe: Potato Bacon Soup

So the weather is cooling here in Northern Virginia.  Sweater weather has set in and soup season is upon us, therefore the Urban Farmer and I are celebrating with one of my FAVORITE soups... Potato Bacon Soup!

What you Need:

6 Slices of Bacon
1 Small Onion
8 Red Potatoes
1 Clove of Garlic
6 Cups of Chicken Broth
3 Tbs. of Flour
1 Cup of Milk
1/2 Cup of Half and Half
1 Tsp. of Salt
1 Tsp. of Pepper
1 Tbs. of Fresh Minced
Grated Cheese to Taste

Directions:

Slice Bacon to Bits and add to a soup pot.  Cook over medium heat until bacon is crisp.

Had to use my soup pot.  Waiting for my Dutch Oven for my Registry

Remove bacon and set aside.

Remove most the grease, but keep a little for seasoning.

Dice onions and garlic.  Peel potatoes and dice.

Replace pot on stove over medium-high heat.  Add the potatoes, onions and garlic.  Cook for five minutes.

Add salt and pepper to the pot.

Pour broth into pot.  Turn on high to reach boil.  Allow to boil for ten minutes until the potatoes are tender.

While the potatoes are cooking, mix the flour and milk in a separate bowl.  Combine till smooth.
Pour into soup and cook for five minutes.

Remove half of the soup and place in a blender.  Blend until completely smooth.  Combine blended soup with pot.

I know, I know, I need a new blender.  Ugh!

Stir in half and half.

Pour into bowls adding fresh, minced parsley, cheese and bacon.

Yes, the Urban Farmer and I have a Fresh Parsley plant in our kitchen.  We LOVE Fresh Parsley!

The yummy soup!

Results:

Sooo yummy!  The Urban Farmer and I not only had one bowl, we had TWO!  And they were both utterly DELICIOUS!  I will definitely be making this soup again for us over the winter.  

Recipe: Crockpot Buffalo Chicken Dip

The Urban Farmer and I brought a dish to a party recently.  I know that the Urban Farmer loves his Buffalo Chicken so I wanted to make him some Buffalo Chicken Dip!

What you need:
2 Cups of Buffalo Chicken  (I used the leftovers from my Buffalo Chicken)
1 Package of Cream Cheese
1 Cup of Ranch
1 Cup of Cheese

Directions:
Add all the ingredients into a Crockpot and stir.

Put on High for one hour.

Serve with crackers.

Results:

We had NONE left.  Always a good sign of any dish you make!  Will definitely be making this again!

New Zombie Song!

As promised, I have Old Rag Mountain Remedy's new song!  If you like Zombies then you definitely will like this song!

Plus, the Urban Farmer is playing the Bass in it!

https://www.cdbaby.com/m/cd/oldragmountainremedy

Recipe: Crockpot Buffalo Chicken

As the fall weather comes creeping in, there is nothing this girl loves more than Corckpoting.  The idea of coming home from work and the gym and having dinner all ready is PRICELESS.  Plus, you don't even have to light a candle that night the whole house smells delicious!

Well, because I had 3 pieces of boneless chicken, and I had a craving for buffalo sauce, I knew that there was something that HAD to be done.... Buffalo Chicken!

Now this is the easy fabulous recipe you and your family will enjoy!

Here is What you Need:
3 pieces of Boneless Chicken
1 Cup of Buffalo Sauce (divided)
4 Tbs. of Cream Cheese
1/2 Cup of Ranch

Directions:

1) Put the boneless chicken in the crockpot.  Add 1/2 a cup of Buffalo Sauce.

2) Cook crockpot on low for 7 hours.

3)  Thirty minutes before your ready to eat, add the other 1/2 cup of sauce, the cream cheese and ranch in the crockpot.  Mix together.

4)  Before serving, pick apart with a fork.

You can serve these however you want!  I like mine on a wrap with lettuce, tomatoes, cheese and of course, more Ranch!

Enjoy!

Love,

Busy Girl

Halloween Costume

So here it is, Wednesday night.  The Urban Farmer and I have a Halloween party Saturday and we are without costumes... Dun Dun Dun!

After three Halloweens together, this was going to be our first  one actually being together and we wanted to have an awesome costume.   But like what everyone worries about as the leaves start to change... What do I wanna be for Halloween?

The Urban Farmer and I searched the internet high and low looking for a Halloween costume.  We thought about everything from Zombies, farmers, Batman and Robin; believe me we thought of it ALL.

Then one day, while at work we came across pictures of beer costumes and a light clicked on.... We are going to be a bottle of Dos Equis and the most incredible man ever.

Now, this idea came to us Wednesday, we had to have the costumes by Saturday.  So, we ran out to the party store to get our costumes.  

Of course, the Urban Farmer had an easy costume.  A suit and a beard -- done.

Me not so much...

I went to the fabric store and got green and red fabric.

Then I sewed.  But did I start Wednesday night?  Of course not!

First my sewing machine had to break the bobbin holder... in HALF!  So after a meltdown, and buying a new bobbin holder, I knew I only had one choice -- I was going to hand sew my costume.

Next, I had to take Thursday not to sew, but to lay around and watch "Hocus Pocus" (yes I have my priorities straight).

Then Friday came along and it was crunch time. I spent FOREVER hand sewing my costume.  Then stitching on the red Dos Equis letters.    Then began doing the gold part.


Although it took forever, I would do it again!  Our costumes were a hit!  And we had a WONDERFUL time.

So my advice for those of you wanting to sew your own costume?

1)  Start EARLY!  Like seriously, next year I will start thinking about my costume in March.  Now you don't have to start early, but at least think about it more than three days before the party.

2) Remember your hips are bigger than your hips.  Now I know that this is not the same for everyone but the idea is to pay attention to what you are doing.  You don't want to end up like me, barely able to sit all night!

3) Think outside of the box!  Now everyone goes as the french maid or the nurse but how many people go as a bottle of Dos Equis?  Exactly!  Now be creative and eat ice cream for dinner... because life is about the things you do, not the things you don't do.

Love,

The Busy Girl

Recipe: Corn Avocado Salsa

This is my new favorite party dish.  A lady at work makes this every so often and I find myself downing 20 chips with this salsa it it that good!

Here is What you Need:
4 cups of fresh or frozen Corn Kernels
1 Tbs. Taco Seasoning
1/2 Tbs. of Pepper
2 Tbs of Vegetable Oil
1 Bell Pepper (cut up)
1/2 Cup of Onions (cut up)
1/4 Cup of Fresh Cilantro (cut up)
1/2 Cup of Fresh Lime Juice
1/4 Cup of Orange Juice
3/4 Tbs. of Salt
2 Avocados (cut up)

Directions:
1) Add oil to a pan over medium heat.  Add the corn, Taco Seasoning and Pepper.  Cook for 8-10 minutes or until corn is slightly golden.  Remove from heat and let cool.

2) While the corn is cooking place the pepper and next six ingredients into a bowl and stir.  Add the corn and mix thoroughly.

3) Cover and chill for 30 minutes.  (Hint:  I find the longer you let everything soak in the better)
4) Just before serving, mix the avocado into the dip. (Hint:  I add a little extra salt before serving to give it a little more POW!)  Serve with chips.

ENJOY!

Love,

Busy Girl

New Blogger Alert!

So after hearing me talking about Blogging I am happy to welcome my sister, The All American Girl, to the world of Blogging!

Although she just started, like tonight, keep her in mind on your travels through the internet

http://allamericangirl04.blogspot.com/

Recipe: Butternut Squash Risotto

About two weeks ago, the Urban Farmer and I headed out towards the mountains.  Living so close to the city sometimes we feel the need to get away from the hustle and bustle of our day to day lives and go and breathe some fresh air.

With no destination in mind on this chili Saturday, the Urban Farmer and I drove through the country side watching the rolling hills and taking in the colors of fall when we came across one of the Urban Farmer's favorites The Giving Tree.

Nestled in Linden, VA, the Giving Tree is a great little country store with organic, locally grown fruits and vegetables.  They are now raising their own pigs and chickens (They even have blue eggs!).  In additional to the fresh produce the store sells the work of local craftsman, including art, jewelry, home goods, etc.  

While we were there, some gorgeous butternut squashes caught the eye of and the Urban Farmer and I, and we new we wanted to get one!  His idea was to eat it, my idea was using it for decor -- he won this time.

So after two weeks of sitting on our counter, I decided to make Butternut Squash Risotto.  My sister (The American Girl) has been making this dish for weeks and has told me, "I had to try it!" 

Here is what you need:

1 Medium size Butternut Squash (cubed)

2 Tablespoons of Olive Oil

1 Teaspoon of Chilli Powder

3 - 1/4 Cup of Chicken Stock

1 Tablespoon of Butter

1 Large Onion (chopped)

2 Cloves of Garlic (minced)

1 Cup of Aborio Rice

2 Teaspoons of Dried Rosemary

2 Teaspoons of Oregano (I used Fresh)

1/2 Cup of Wine

Salt and Pepper to taste

Directions:

1) Place the cubed Butternut Squash in a Cast Iron Skillet.

2) Top with Olive Oil, Chili Powder and Salt and Pepper to taste.

3)  Let cook at medium for 20 minutes or until soft, stirring occasionally.  (You should be able to cut the squash with a wooden spoon using minimum effort)

4) Remove from heat and allow squash to partially cool.

5) Place Squash in Food Processor along with 1/4 cup of Chicken Stock and blend till smooth.  (You want it to look like Orange Mashed Potatoes)

I know, I know I need a new Food Processor, but it is on the Wedding Registry (Wink, Wink)

6) In a pot, place the rest of the chicken stock (3 cups) and the Squash mixture.  Allow to cook for 5-10 minutes on low or until it reaches a slight boil.

7)  While the Squash mixture is cooking, place the butter in the cast iron skillet on medium heat. (I used the same one because come on, who wants to do more dishes)

8) Add the onion and cook till it smells.  

(Mmmm I love the smell of onions!)

9) Add the minced garlic to the skillet and cook for 2 minutes.

10) Add the Rice, Rosemary and Oregano to the skillet.

11)  Add half a cup of your favorite wine to the skillet and allow to cook for 5 minutes or until the wine has absorbed into the rice.

I had to use cooking wine because, let's be honest, wine doesn't last in our home to long.

12)  Slowly, combine a big spoonful of the Squash/Stock mixture to the skillet.  Allow rice to absorb all the squash mixture.

13) Continue this until all the mixture has been absorbed.

14)  Allow to cook for an additional 5 to 15 minutes or until the rice is soft.

15) Scoop into a bowl and garnish with cheese, rosemary, salt, pepper or whatever your heart desires!

Garnished mine with Fresh Grated Parmesan!

Review:

This definitely wasn't a simple recipe to make the first time.  After working a 10 hour day and making this I am completely ZONKED!  I will definitely have to try this on a Sunday or a day that I find myself with more energy to stand over the stove for more than 5 minutes!

To be honest, I was actually very scared to try this recipe.  I am definitely a frozen pizza and bananas type of girl and do not like being out of my comfort zone when it comes to food, so making butternut squash almost sounded disgusting and crazy to me.  But believe me, I am SO GLAD I tried it.  The dish turned out delicious and it is actually pretty healthy for you!

Try the Dish and let me know what you think!

Love,

The Busy Girl 

Recipe: Fall Candy Bark

My Older Sister and I

This weekend I went down to Hampton to spend time with my older sister and her husband.

Time with my sister usually involves baking, wine, Disney movies, wine, shopping and wine... You get the picture.

So Friday night, we went out for dinner and a drink at a bar.  After being stalked by some creepy guy and having a couple drinks we were ready to get home and get baking!

What were these two semi-buzzed sisters going to make you ask?  The answer:  Fall Candy Bark!

This is an easy recipe that can be done with your kids, your husband or even your sister on a girls weekend.

This recipe comes compliments of my Older sister.  <3


What you'll need:

• A box of graham crackers.  (At least one of the packages inside the box if not two, depending on how big your pan is)
• 8 ounces of Semi-Sweet  Chocolate
• 5 Oreos*
• 1/2 bag of M&Ms*
• 1 cup of Pretzels*

         *NOTE:  These are suggested toppings.  Feel free to use Reese Pieces, Peanuts, Pistachioes, etc.  

Directions:

1)  You will need to create a double boiler.  Take a medium size sauce pan and fill it with an 1/2 an inch of water.  Place a glass bowl into the pan.  Ensure that the water in the pan DOES NOT touch the glass bowl.  there should be a tight seal on the bowl and pan and about an inch from the water and the bowl.  Once the water begins to bowl, place the chocolate into the bowl to melt.  Stir occasionally.

2)  While the chocolate is melting, lay the graham crackers on a baking sheet.  Cover the whole area of the baking sheet.  This will be a bit of a puzzle so lay the graham crackers the best way they will cover your pan.

3)  Begin to chop up your toppings so that they are broken down to little pieces.

4)  Turn off the stove.  Take the chocolate (Caution:  The bowl WILL be hot) and spread the chocolate over the graham crackers covering them evenly.

5)  Add your toppings to the chocolate.  To ensure that they stick make sure that they are on the chocolate good by pushing the toppings down on to the graham crackers

6)  Place your bark in the fridge for an hour.

7)  Pull out after an hour and break the bark down to small handheld pieces.

8)  Enjoy!