Friday, December 19, 2014

Tuesday, December 16, 2014

7th Anniversary

Princess-Cut Floating Halo Diamond Engagement Ring in 14k White Gold (1/5 ct. tw.)

So I have been seeing these commercials for Forever Mark rings and about promising Forever....found this refreshing. What if all marriages really were committed to Forever, till death do us part. Everyone says it in their vows, but how many of us keep this promise? The answer is discouraging and disheartening. But it starts with me and you. On my anniversary I recommitted in my heart to being in this marriage forever and ever. And I'm thankful that I know my husband feels that way too. I think our world would change if everyone would really make this commitment.

With that said, no, I didn't get a diamond ring on our anniversary.
This is more what our night looked like. Monday night half-priced ribs, garlic mashed potatoes and coleslaw. And it was PERFECT.

Thursday, July 24, 2014

Goodbye and Hello

Well, things have been very busy around here and they are about to get even busier!
Here's a little recap and update:

March was a spring break trip to Arkansas with most of the Jones sibs and also an initial contact on a possible job opportunity for Joe out of state.
April brought Easter, a visit to this new church's Good Friday service, news that we were pregnant and then very soon after confirmation that we miscarried.
May brought an interview at the Indiana church, good times with family, house searching, lots of praying and trusting the Lord in these various ups and downs.
June brought us to the point of listing our home - having a showing everyday during the first week of listing - then a lull and a lot of fear in me, then a trip to Taylor University for summer camp and then the right family came through the house while we were gone and put in an offer. So we went under contract on our IL house while out of state (in IN), came home and put in an offer on a home in Indiana while back in Illinois (oh the irony!) :) And went under contract on that home.
July brought inspections in both homes, a reunion with my closest college friends, a little vacay with Joe for my birthday and celebrations with family for said birthday. I TURNED 30...............ahhhhhh.
No really it's not that bad, I'm just being dramatic.

Through this whole process, the good, the bad, the ugly, I have just had to come back time and time again to the faithfulness of the Lord in providing for us every step of the way through comfort during pain, clarity and wisdom in decision making, opening doors for buying and selling within days of each other, in giving real peace in the midst of big and hard choices for our future. He's been there and guiding us every step of the way. Why do I ever doubt? What a great reminder for me as we move forward and take yet another leap of faith.
I'm  not a big blogger, I just do some now and then and try to keep up with friends through it, so I know I won't be  missed, but I am definitely going on a hiatus through this season of moving out and moving in but I will try to keep up with instagram and facebook, so you won't miss me too much  ;)

Pray for us if you think of it as we transition jobs and houses and all of that. We will miss our little home on Illinois St and our church and family and friends and yet we are so excited for this new opportunity and the new people we will meet and serve alongside at the church.

Friday, June 27, 2014

BEST pasta salad ever.

Just had this pasta salad at a birthday party and it was AMAZING. you don't even want to know how much I had.....
I'm going to make it for the next party I attend or maybe just make myself a bowl of it asap?!

  • 1 cup chopped pecans $
  • 1/2 (16-oz.) package farfalle (bow-tie) pasta
  • 1 pound fresh broccoli $
  • 1 cup mayonnaise $
  • 1/3 cup sugar $
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved $
  • cooked bacon slices, crumbled $


  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. 2. Prepare pasta according to package directions.
  3. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
  4. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Tuesday, June 24, 2014

Library Love

We LOVE our Library - here's a couple pics - a new bouncy book we found and some pics of Noah in storytime. So thankful for all that they provide to the community for free! We love going there!