Weekend Roundup--Soccer Version

Since the end of September, our Saturday mornings have revolved around Jackson's soccer game. This is our first try at an organized sport and I must say, I'm a PROUD MOMMA!! Jackson has done such a great job (his first goal brought me to tears) and he's already asked to play again in the spring. The last game for the "Purple Dragons" is this Saturday so I've been working on a photo CD for all the parents of our season; here are a few pictures of all our soccer fun--GO PURPLE DRAGONS!!

 

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Weekend Roundup--Homecoming

Like most of us, our weekends seem to be filled with too much to do and they tend to pass by way too fast! This weekend was no exception....here's how we spent our time:

Cheering on the Purple Dragons to a great soccer victory....

 

Cheering on the Tide to a Homecoming victory over Vandy....

and deciding to leave just a tad early to get our boys and head back to Birmingham....

Celebrating our victories with cupcakes!



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L.A. (Lower Alabama) Caviar

I like finding new dips and appetizer recipes I can use for gameday weekends. There's nothing like a good dip to go with some chips on a Saturday while you watch football. Here's one I recently found in Birmingham Home & Garden magazine which is from LuLu's in Gulf Shores--it's AWESOME!

L.A. (Lower Alabama) Caviar

Dressing:
3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 teaspoons salt
1 teaspoon black pepper

Caviar:
4 (15 oz) cans black-eyed peas, rinsed and drained

1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 1/2 cups cherry tomatoes, quartered
1 cup finely chopped fresh parsley

Putting it all Together:
1. Combine all dressing ingredients in a jar; cover tightly, and shake vigorously to dissolve sugar. Set aside.

2. Place peas in a large glass or stainless steel bowl.
3. Add all bell peppers, onions, tomatoes and parsley. Pour dressing over top and toss well. Transfer to a plastic container, cover, and refrigerate for at least 2 hours before serving.
4. Serve with tortilla chips or saltine crackers.

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