I traveled to Greenville, South Carolina over the weekend for a wedding. Greenville is where I grew up in a sense because it is where I went to college. It was so nice to be back home. Everything was so familiar, yet things have changed in the five years that I have been gone.
Spoiler alert: There are tons of pictures in this post.
I flew in Thursday night and my bestie Sam picked me up from the airport! (The one I traveled with to Madagascar!) It was so wonderful to see her! We stayed with one of her Chi O family members, Lisa, who welcomed us with wine and cookies:
I will say that the cookies were on a very pretty tray when we arrived. This is the second batch she made us because we ate all of the first batch!! These two girls made me laugh for hours!! I am now an adopted member of Sam’s Chi O fam. =)
On Friday after finally convincing someone to let us work out at a gym facility for free, we met my mom for lunch. She drove up from Columbia to see me! =) It was so good to spend some time with her! And we had this delicious dessert:
After lunch, Sam and I meandered through campus. We stopped at the Furman bookstore where we pretty much wanted to buy everything
and then wandered around campus and stopped at the renovated University Center.
It was so good to be back on campus. It almost felt like we had never left.
Isn’t our campus gorgeous?? And doesn’t it look like we had so much fun?? Because we did.
We had a fabulous time, and narrowly escaped the torrential downpour. Apparently Greenville has turned into a rainforest since we graduated.
Saturday morning I got to have lunch with another dear friend, Andrea. We caught up over breakfast sandwiches at a local coffee shop, and then I got the grand tour of the house that she and her husband are renovating! Gorgeous! It had been way too long since we caught up! How does that happen? Life is just busy I guess.
Next, it was time for Spill the Beans. My ALL TIME favorite ice-cream place. ALL TIME. Trust me on this one.
Chocolate frozen yogurt. M&Ms. Oreos. You can’t go wrong. And there was even a smurf siting!! (Don’t ask.)
Then it was time to get ready for the wedding!
The ceremony was beautiful, and Dan and Frances are the cutest couple! I wouldn’t have missed it for the world!
And their reception was so much fun at the Upcountry Museum! There were so many Furman alum to catch up with, and so much delicious food to eat! (Fondue appetizers? Yes, please.)
The weekend was so wonderful. I couldn’t have asked for anything more except for a longer stay. I felt like I was home.
And I know Callie was well taken care of and having an absolute blast at the Flyball tournament this weekend with the Williams-Ostings. Look at that LRD.
As a thank you, I made them Chocolate Pound Cake. From what I was told, Michael enjoyed it.
I did get some good workouts in, though, for as much as I ate this weekend:
Wednesday: 25 minutes hip strengthening + kettlebells; 9 miles indoor bike; 40 minutes glutes and abs class; 25 minutes elliptical
Thursday: 30 minutes hip strengthening + PT exercises; 20.2 miles indoor bike
Friday: 8.8 miles indoor bike; 1.5 miles treadmill run; hip strengthening
Saturday: 7 minutes rowing; 10.5 miles indoor bike; 2 miles treadmill run; 1 mile walk; hip strengthening
Sunday: 65 minutes elliptical; 1.3 mile walk; hip strengthening
You gotta love some good workouts! And I have to say that there is a world of difference between cycling with and without clips. I love my clips. Love.
Quote of the Day:
“You know you’re in love when you can’t fall asleep because reality is finally better than your dreams.” – Dr. Seuss
Now, go try some of this cake!
Chocolate Pound Cake
– 1 1/3 cups cake flour, sifted
– 1/3 cup unsweetened cocoa powder
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2/3 cup butter, room temperature
– 1 1/2 cups sugar
– 3 large eggs, room temperature
– 1 tsp vanilla extract
– 1/2 cup whole milk
– Preheat oven to 350*. Grease a 9×5-inch baking pan and line the bottom with a small piece of parchment paper.
– In a medium bowl, sift together cake flour, cocoa powder, baking powder and salt.
– In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
– Stir 1/3 of the flour mixture into the butter mixture, followed by half of the milk. Stir in an additional third of the flour mixture, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain and batter is uniform. Pour into prepared cake pan.
– Bake for about 50-55 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
– Allow cake to cool in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely.