Back from my hiatus!

WOW!  Okay, so it's been a year.  I'm encouraged by the fact that I am still getting "likes" on my Facebook page, regardless of the fact that there have been no new posts.  And I'm up to almost 1,000 views on my page!  Crazy.

You'll have to forgive me my long absence.  But soon you'll understand what a crazy year it's been....

So, it started last summer when I decided I wanted to join the Air Force.  And not only that, but I wanted to throw my lot in for the highly competitive Officer Training School, or OTS.  Despite encouragement from friends and family, I didn't really think I stood much of a chance.  Come December, my recruiter called with the news.

"Ma'am, of the 100+ names submitted for this board, only 3 were selected.

You were one of the three."

Ummmm....Come again?!

However, before I could head off to Maxwell AFB and enjoy peak summer weather in Alabama, I had a wedding to attend.  My own!

Josh and I were married on June 6, 2013 with the Pacific as a backdrop on the breathtaking island of Maui.  I may be a little biased...but it was the most amazing wedding I've been to ;)  And the party afterward was pretty killer, too.

Check out Taylor McCutchan Photography, who is responsible for the stunning photography from our wedding.  His work blows me away.

After spending 3 weeks in Hawaii, it was time to come home and enjoy being newlyweds...at least for a couple weeks.  On July 9, I reported to Maxwell AFB.

OTS was a grueling 9.5 weeks.  Not only was it mentally and physically exhausting, but I missed my new husband more than words can say.  The first couple weeks were rough.  Really rough.  It was a huge adjustment for me to learn this new military lifestyle.  And to be away from everything and everyone I knew and love while doing it....I wanted to quit...

But, I got through it!  And I made some pretty great friends along the way.  I've set my self onto a great career path....and I'm not going to lie, I enjoy the new "Lieutenant" before my name ;)

My brother, Tim, and sister, Katie

Josh pinning on my gold bars!

Now that I was done with my first step in my Air Force career, it was time for the second.  Josh packed up all our belongings and hopped in the car.  It was time for our first move...to Keesler AFB in Biloxi, Mississippi.

Now, I know it doesn't sound glamourous.  In fact, I was none to thrilled to find out where we'd be spending our next year.  However, we are absolutely in love with being down here.  It's a completely different landscape and culture than we've ever known.  And the exploring has already begun!

I've envisioned a new concept for this blog.  While it will still center around food and healthy recipes, I've decided to also use it as a tool to chronicle my new adventure.  I hope you enjoy learning about new places as much as I do.  I hope you're the type who appreciates the need to explore and talk to the local people.  (I've already got something in store for this weekend, thanks to a local fisherman we met!  But more on that later...)

So, on that note...Welcome to our first stop: Mississippi and neighbors!  I've got some great Cajun recipes in store for you :)

Cajun Lentil & Mushroom "Burgers"

*adapted from this adorable vegetarian blog:  Oh My Veggies

Ingredients:

• 1/2 c. dried brown lentils, rinsed
• 1 bay leaf
• 1 c. water
• 8 oz. baby portobello mushrooms
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp red wine
• 1/2 c. veggie broth
• 1 tbsp soy sauce
• 1/2 c. old fashioned oats
• 1 tsp Cajun seasoning
• Salt & pepper, to taste
• All your favorite burger fixin's

Preheat oven to 375 degrees.

In a small sauce pan, bring the lentils, bay leaf and water to a boil.  Reduce to a simmer and cook for 10 minutes.  Remove from heat, drain and discard bay leaf.

In a food processor, pulse mushrooms and lentils until coarsely chopped.

In a large skillet, heat olive oil over medium-high heat.  Add garlic and saute for 30 seconds.  Add the mushroom and lentil mixture and cook for about 5 minutes.  Next, add the wine and cook until absorbed.  Add the broth, soy sauce, oats and Cajun seasoning.  Cook until liquid is absorbed, stirring occasionally.  Season with salt and pepper and remove from heat.

 Once lentil mixture has cooled enough to handle, line a baking sheet with parchment paper.  Create four patties with the lentil mixture, packing tightly.  Bake in preheated oven for 25-30 minutes until cooked through.

Create your burger!  I don't usually eat buns (I don't really care for all the bread), so I just added some hummus and tomatoes to my burgers.  Serve with seasoned sweet potato fries.  I washed it all down with a new brew we discovered:  a Sweet Potato Stout by the Mississippi brewery Lazy Magnolia.  Delicious!