Go Vols!

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Our journey has come to an end...

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Bye bye beach

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Packing up to leave...

but Savannah is just hanging out in bed, she wants to go back to sleep then wake up to go to the beach!

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Cousin David visits us at the beach...

What a nice afternoon we had visiting with David who drove over from Spring Hill college in Mobile AL. Savannah is in this picture reading David one of her favorite books "Brown Bear".
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Happy 5th Anniversary

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Beach mountain!

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Couldn't get the Linder girls out of the water this morning...

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Delicious dinner

With a better view...at Pompano Joe's tonight!

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Wednesday on the beach

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Goodnight Moon

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Hollywood called

looking for Savannah....but she's at the beach!

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Daddy and Savannah

Having fun in the sand...


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Blue skies smiling at me,

nothing but blue skies do I see!

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Before we got caught in a rain shower...

We were running all over the beach!

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Still raining...

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Rainy day at the beach...

Outlet mall here we come!

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Getting her float ready for the beach...

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Dinner on the patio...

Savannah is loving it!

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First touch of sand beneath our feet...

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Next stop...

The beach! Happy Vacation to us!

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Happy Birthday Wesley Hall Thomas

Sending our love to The Thomas Family of 5 today!

While Savannah was watching Sesame Street...

Mom and Dad teamed up to make "Bourbon Blondies"....a recipe Dan found in the Atlanta paper!

Drunk blondies

Yield: 13 x 9 pan of blondies

2 cups unbleached all-purpose flour

1 teaspoon baking powder, preferably aluminum-free

1/4 teaspoon fine sea salt

1/2 pound (2 sticks) unsalted butter, melted

2 cups packed light brown sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 tablespoons bourbon

1/4 cup chopped pecans   

1/4 cup mini semisweet chocolate chips    

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.

Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla, and bourbon, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips.

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days.

Children Around the World

is the theme at Savannah's school this week. Each family had to decorate a child to look like theirs...so here is the result of our family project! We had a good time doing it and lots of laughs!
Love to all around the world,
Torrey, Dan, and Savannah


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