He's on a roll...

Never thought I'd see (hear) my husband's poem on iTunes!

Click below to read/hear a recently published poem:

http://linebreak.org/704/a-crossing/

My Husband is a Stud

Today one of David's poems was re-published online as the best poem of 2009 of all poems published on the Verse Daily website. That's right, pulitzer prize winning poets' poems fell by the wayside and David's poem was chosen as the best of the year. This poem was also selected as the winner of the Southern Poetry Review's Guy Owen Prize in 2008. Click the link below to check it out--the link will only take you to his poem on Dec. 31!

http://www.versedaily.org/2009/jellyfish.shtml


Happy New Year!

Long December

As one might expect, David and I have continued to be incredibly busy through most of December. David finished his coursework on Dec. 14 and has enjoyed having extra time to read and write. We flew to Chattanooga on Dec. 19 to spend time with the Clarks through Jan.2. Our Christmas was spent with David's family (including his grandmother, aunt, and cousin) in Chattanooga. We ate so much good food and enjoyed playing board games (especially Settlers of Catan). Christmas Eve was spent at the Chattanooga convention center where David's parents' church was having a service. David and Sarah (his sister) read part of the Christmas story on stage too.

When I awoke on Christmas morning, I could not find my cell phone to call my parents to wish them a merry Christmas. I searched the house thoroughly and did not know what I did with it. I finally asked David to call it for me and when he did my stocking starting ringing! When I opened my stocking, I found my new iphone! David and I agreed to not exchange gifts this year because of all of the expenses associated with our new house. He also told me several months ago that he would not get me an iphone  since I already have an ipod touch and a cell phone. Needless to say, I was thrilled and completely surprised by my gift. My husband is such a blessing in so many ways. 

Here are a few photos from December:

My first Lubbock dust storm!

Dust storm from my office window--crazy, right?

Our mantle at our house in Lubbock... no tree this year

The Clarks and Goldens on Christmas Eve

Doing the Memaw wave

2nd married Christmas together

David and Sarah reading the Christmas story

I was able to see some college friends in Nashville for an ornament exchange party

All of the Zeta girls and Shauna's precious baby Kennedi at the ornament exchange party

Thankful

The past few weeks have been really busy for us. I turned 25 on Nov. 19, we closed on our new house on Nov. 20,  and flew to Little Rock on Nov. 21. We went to Little Rock to visit my family for a week and we were able to see the Razorbacks beat Miss. State at War Memorial (thanks to my dear friend, Lindsay Townsend, from Starkville, MS). My mom has been very ill with H1N1 flu and double pneumonia and finally arrived in Little Rock after being in the ICU in New Jersey. She's been resting and is slowly regaining strength. It was so good to see her. Thank you for all of your prayers.

Once we returned to Lubbock, we got the keys to our new house and moved our belongings in over the weekend. David and I moved everything ourselves so needless to say we're sore and completely pooped! I wanted to share some pictures of the house in the snow. I'll post more pictures of the house as we continue to settle in.

Our new address:

404 Kewanee Avenue

Lubbock, TX 79416

Our house this morning.

Our view from our front door when we woke up.

My kitchen!

Razorbacks

My daddy, husband and I

I got to see Hannah while in LR

Not-So-TexMex Enchiladas

It will be awhile before I'm able to cook enchiladas like the locals, but until then I have a recipe that was a hit at the Clark house last night. It was my first attempt at enchiladas--ever. Surprising, I know.  This recipe is SO simple and comes from Gourmet Magazine. I made simple substitutions for a lower calorie dish. Hopefully, I'll be able to share a true TexMex dish in the near future.


Baked Chicken Cheese Enchiladas

• 4 oz. cream cheese, softened
• 1/4 cup sour cream
• 2 cups prepared salsa
• 2 cups grated Cheddar or Monterey Jack cheese
• 2 cups shredded cooked chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne
• Salt and pepper
• 4 scallions, thinly sliced
• 12 to 14 soft round 6 to 8-inch flour or corn tortillas

Directions:
Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, oregano, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

SOLD!

David and I are thrilled to announce that we are officially under contract to buy a house! Originally, we had planned to purchase the 1928 cottage that we've been renting, but the seller wanted too much for it. So... we made an offer on this house on Saturday and heard back today that it is ours! We're expected to close around November 20--just in time for my 25th birthday!

Here is our new home, assuming all goes as planned with the contract:

The front of our new house (they're going to finish painting the garage)

Back patio/yard

Living Room

Living Room

Kitchen (notice the gun by the door)

Foyer

Dining area

Dining area

Guest Bedroom

Office

Bathroom #2

Master Bedroom

Master Bathroom

Master Bathroom

Recipe: Pasta Carbonara

I've decided to start blogging a few of my favorite recipes to share with everyone. The recipe below is very simple and has become a staple in the Clark house. I'm ashamed to say it's a Rachael Ray recipe, but I have to hand it to the girl--this recipe doesn't disappoint! My recipe alterations are in red.

Pasta Carbonara

Ingredients:





Salt and freshly ground black pepper to taste

1 pound rigatoni pasta

1/4 cup extra virgin olive oil (enough to coat bottom of pan)

1/4 pound pancetta (Italian bacon), chopped (I use real bacon because I like the texture better; I usually cook the bacon first--drain the fat--and then add to the recipe)

1 teaspoon red pepper flakes (use more if you want it spicy!)

5 to 6 cloves garlic, chopped

1/2 cup dry white wine

2 large egg yolks

Freshly grated Romano cheese (I use parmesan simply because it's easier to find)

Handful of sun-dried tomatoes, julienned

Handful of finely chopped fresh flat-leaf parsley, for garnish



Directions:

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes, garlic, and sun-dried tomatoes and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.


If you end up trying this recipe, let me know how you like it! Bon appétit!

Love,

Elisabeth