Memorial Day

We went to a cookout last night at my parents house for Memorial Day.  My grandparents, Rick (my brother), Nick (Josh's brother) and his family all joined us over there for Dad's smoked BBQ and to swim in their pool.  Enjoy the pictures below.

Parker and cousin Reese on the pool steps

Peyton trying to drink the water-gross!

I love this smile!

This made me a little nervous but Parker's not scared of anything!

Reese loved this swing.  This was the same swing I used when I was a child.

Meredith and I enjoying strawberries shortcake with our feet in the hot tub.

Rick and Josh

Uncle Nick, Josh and the boys.

My Mom and I

The boys with my Grandparents. 

The boys with my Dad.  They love their Grandaddy!

Happy Birthday to Josh, GiGi, and Reese

This past week we celebrated 3 birthdays in the Floyd family.  Tuesday was Josh's, Wednesday was GiGi's, and today we celebrated Reese's.  For Josh's birthday we celebrated by having a cookout at his parent's house.  We ate great food and had lots of fun.

Josh, we love love you so much.  You are the best husband and Daddy in the world!  You mean the world to the boys and I.  Thanks for always making us so happy.  Hope you enjoy your last year in the twenties!! 

Wednesday was GiGi's birthday!  This year we celebrated her birthday and Mother's Day together on Sunday with a nice meal after church on Sunday.  We love our GiGi!

Today we celebrated Reese's 2nd birthday at Chuk E Cheese.  The boys and Reese had so much fun running wild and playing all the games.  Reese, I can't believe you are turning 2!  It seems like just yesterday your Mommy and I were pregnant with you and Parker while dreaming of the day you both would be born.  We love you SO much, Reese.  We can't wait for you to come spend the night with us next week!!

This is Reese today after eating her Princess cake.

Mother's Day

I am so thankful God has chosen me to be the Mom to my two precious boys. I couldn't imagine my life without them in it. They make me smile and laugh everyday and I LOVE them to pieces!!! Josh did a great job helping them pick out gifts for me. They gave me beautiful flowers and a giftcard to a spa.

This was taken yesterday before we went to church.

Below is a picture of my Mom and the boys last summer in Watercolor, FL.   I love her so much and so do my boys! My Mom is one of my best friends and I know I can ALWAYS count on her. She does so much for us, too much to list here! Thanks Mom for everything and for being such a wonderful Nana to our boys!

Below is my Mother in Law, Jeana, with Parker. I have the best MIL ever! She is so sweet. I am thankful we are so close and always have a great time together. Jeana, thank you for raising Josh and doing such a great job. We love our GiGi.

The month of May always involves a lot of celebrating at our house. Tomorrow is Josh's birthday (#29!!!), Wednesday is my MIL's birthday and the following week my niece, Reese, will turn 2! It's always so much fun and we eat way too much birthday cake for one month!

The Hubby Can Cook

*Picture from Pauladeen.com*

Yesterday, Josh decided he wanted to cook some BBQ. I do the majority of the cooking at our house but it is a nice surprise when he wants to cook us a meal. Not only because it gives me a break but because he is such a great cook! This time he tried a new recipe, BBQ pork sandwiches, from Paula Deen. It was so good and I thought I would share the recipe for your next summer BBQ. You won't be disappointed. We bought the pork from Richard's Meat Market, it's always the best.

Ingredients:

Dry rub:

2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown suga
2 tablespoons paprika
1/2-tablespoon cayenne

4 pound shoulder pork roast
2-cup apple juice
1-cup apple cider vinegar
2 tablespoons Worcestershire
1/2-tablespoon liquid smoke
1/2-tablespoon garlic powder
6 soft hamburger buns with seeds
Paula Deen’s Original BBQ sauce
Coleslaw

Directions

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork.

Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily.

Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.

Prep Time: 10 minutes
Inactive Prep Time: 2 hours 20 minutes
Cook Time: 4 hours
Ease of Preparation: Easy
Yield: 6 servings

It always seems to taste a little better when the hubby offers to go to the store and buy all the ingredients, with both kids, and arrive back at the house with everything plus my favorite, yellow tullips. =) Thanks honey, you're the best! I know I'm blessed.