photo ChristyDunnamBlogheader_zpsf4f3d3a6.png

 photo about_zps1fce12d0.png photo emma_zpsfc50ef24.png photo FAMILY_zps58977a6a.png photo house_zpscf683387.png photo table_zps0d705bde.png photo thoughts_zps27be2b05.png photo fun_zps6d646c73.png

Sunday, October 24, 2010


How's your Sunday going? We had a good day in church. Really good music this morning paired with some good reminders from the Word, makes for a good day in church to me. How about you? Hear anything good, or not so good, maybe?

We're going to a pumpkin carving party this evening. I love fall. I wish the temp out was just a tad cooler, but it's okay. We will enjoy the fall festivities nevertheless. I'm headed to the store in just a minute to buy a couple of pumpkins and some food to add to the table. I'll be whipping up a batch of my, well one of my favorite dips, Texas Caviar. Have you tried it? Mercy, it will take you to a happy place! There are probably as many versions of this recipe as there are counties in Texas, but here is one I like to make.

1 15 oz can black-eyed peas, rinsed and drained
1 15 oz can black beans
1 15 oz can Southwest style corn
2 cloves garlic
handful chopped cilantro
2 T cooking/olive oil
2 T cider vinegar
1/4 t cracked black pepper
dash salt
Mix all together and chill overnight or several hours (or for as long a time period as you have.) Serve with chips or as a side dish, or just eat it straight out of the bowl, licking it when you're done.

I've tweeked it to fit our tastes, and that's the glorious thing about this dip. Put in it what you like.

I'm hoping to take some sweet pictures of the kiddos carving their pumpkins tonight. I forgot the camera or forgot to take it out of my bag when we carved last week.

Happy fall, y'all!
01 09 10 11 12
Blogging tips