I think everyone in a relationship with someone who’s deployed has a crutch that they lean on when things get stressful. And I’m sure some people have productive ones, like running. Or flossing.

I like to collect random things.

I think it’s always been my thing because my family still makes fun of me for saving crayon shavings in my pencil boxes when I was in elementary school.

If you’ve been following me on Instagram, you know that I have become a Goodwill stalker. I want all the old Pyrex.

All of it.

My husband was asking me the other night what I plan on doing with all of it.

Uhhh, I’m gonna put food in it and take pictures.

And then he asked why I don’t just look on Ebay.

Because then I don’t get to waste hours driving around to all the thrift stores in hopes of finding just one piece!

I’m obsessed. But you have to admit that the Pyrex is a lot more practical than last deployment’s nailpolish collection. I could live 10 lives and never make it through all that nailpolish. Geez.

Unrelated: Exactly 3 weeks until the first regular season NFL game. I AM READY.

And I’m making Spicy Corn Dip!

I love love love corn dip. Any kind of corn dip. Hot, cold, cheesy, spicy, I love it all! This version is hot and spicy and it’s just perfect with a big bag of the scoopy Fritos.

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Spicy Corn Dip

adapted from Inspired By Charm


3 (11 ounce) cans Mexicorn (corn with red and green peppers)
7 ounce can chopped green chiles
6 ounce can chopped jalapeno peppers, drained and liquid added to taste
1/2 cup green onion, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon pepper
1 clove garlic, minced
2 cups shredded cheddar, divided


  1. Preheat oven to 350F.
  2. In a large mixing bowl, stir together corn, green chiles, jalapeños, green onions, mayonnaise, sour cream, pepper, garlic, and 1 1/2 cups of the cheddar.
  3. Pour into a baking dish and top with remaining 1/2 cup of cheddar.
  4. Bake for 20 minutes or until cheese is melted and bubbly.
  5. Serve hot with Fritos!



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