Lately

I spent a weekend in Charleston and witnessed this stunning sunset.

 Colleen and I drove to Charlotte to see Randy Houser and Luke Bryan. 

A little rain couldn't keep us away. 

 Mom and Dad came up for Parents' Weekend. 

I felt like I was back in college and I loved every minute of it. 

 I've been reading a ton and will share some of my new favorites this week. 

 I went to Beaufort over fall break and spent most of the time in the kitchen.

It was glorious.

I've been loving all the fall colors, especially in these flower arrangements I made for an event. 

I got to see Lee Brice at Live on the Green.

I survived homecoming week. 

And had the best time being with this dear friend. 

These are just a few things that have been happening lately. 

What I Baked on Sunday

This is my new favorite salmon recipe. It comes together in no time and is just as good leftover. Make the recipe for dinner one night and then have the leftovers for lunch. You can also easily divide or multiply this recipe depending on the number of people you are feeding.

Salmon with Dill Sauce
Recipe from Full Moon, High Tide

source

Salmon
2 1/2 - 3 pounds whole salmon fillet, skinned
1/4 cup mayo
1/4 cup milk
1/4 cup sherry
1/4 cup Parmesan
1/8-1/4 cup chopped fresh dill
1/4 cup small capers, rinsed and drained
Dill sprigs and grape tomatoes for garnish

• Coat salmon with mayo and set aside.
• Combine milk and sherry in 9x13 glass casserole dish; place salmon in dish.
• Sprinkle salmon with Parmesan, dill and capers. Bake at 350 degrees for 20-30 minutes.
• Place fish on serving platter. Garnish with dill sprigs and grape tomatoes.

Dill Sauce
1 (16 ounce) container sour cream
1/2 cup chopped fresh dill
1/2-1 teaspoon horseradish
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt

• Combine sour cream and remaining ingredients, mixing well. Serve sauce chilled or at room temperature on the side.

Thought on Thursday

I highly recommend that you read today's post from She Reads Truth. 

It was just what I needed this morning.