Weekend Update: Sleepovers and Scallops

It’s weekends like this one that lets me know we aren’t newbies in LaGrange anymore. Our agenda was packed to the brim, and we LOVED IT!

Friday night we had two boys spend the night with us because they “wanted to play with Sam and Miller.” I think that was code for “play with Mr. Josh.” On top of playing video games, downloading 27 new games to my phone, and driving our dogs to near exhaustion, we also…


watched cartoons,



Imageand did A LOT of pull-ups.

Needless to say, Miller, Sam, Mr. Josh AND Mrs. Paige were pretty tired come Saturday afternoon. But that didn’t stop us from having lunch with friends and taking advantage of the tax-free holiday. After 2+ years of trying to find JRB a new pair of nice brown shoes, WE FOUND THEM!! Now let’s just hope he doesn’t take this pair back after 4 days like he did last time.

Later that night, we had a good friend over for a manly feast. Since Connor is going to East Asia for the next year for mission work, we wanted to send him out in true American style: steak, potatoes, and sweet tea. I also tried my hand at scallops. Although it was my first time to prepare scallops, I felt good about my creation. Going along with the theme, I made bacon wrapped scallops. Below is the recipe (slightly altered from Pioneer Woman):


Bacon Wrapped Scallops


2 pounds of scallops

1/2 pound of bacon, cut into halves

1 stick of butter, melted

2 teaspoons of Chili Powder

Dash of Cayenne



Mix the butter, chili powder, and cayenne. (I added minced garlic). Dip the scallops into the butter mixture then wrap the bacon around each scallop. Use the toothpick to secure the bacon around the scallop.

Cook in a 425 degree oven for 20 minutes or until bacon is crispy and brown. OR Grill them until the bacon is crispy and brown.

Once they’ve been cooked/grilled, place them in the buttery mixture and serve.


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