highlights from an ordinary week

at work:

Auburn and South Carolina clinched their spots in the SEC Championship game, which will happen in just a couple short weeks.  Yay for them.  Boo on any fans that don’t enjoy the success with class.

back home:
Talked to my little brother, just as he was signing his name to an apartment lease in New Orleans.  Here we are a couple of Christmases ago:

I’m so proud of him, flying out of Athens right into adulthood, as he’ll be interning for a spell in the Big Easy here:

… at the same internship, in fact, that I had exactly one decade ago!

Helloooo, full circle!

on the treadmill:
Big progress: ran 1.5 miles today and no knee pain.  Praise God for that!

AND in the kitchen:
If you’ve never made these little bites of goodness, find a reason to.  They’ll disappear before you know it!

Sausage Pinwheels

2 cans of Pillsbury Crescent Rolls (I like Butter Flake)

1 lb. of Jimmy Dean pork sausage (mild, hot, sage, whatever you prefer)

Unroll one can of crescent roll dough onto wax or parchment paper (for easy clean-up).  Seal the perforations, so you create one big rectangle of dough.  Take half of the sausage, and spread it out on the dough, going almost to each edge.  Roll up the dough, lengthwise, as tightly as you can.  Wrap the rolled log into the wax or parchment paper, and stick in the fridge for 15-30 minutes, or until you’re ready to bake, just to firm it up.  (It’s easier to slice that way.)  When you’re ready to bake, preheat the oven to 350°.  Slice the log thinly, about ¼” – ½” each.  Place each pinwheel onto a cookie sheet lined with parchment paper (again, easy clean-up), and bake for about 15-18 minutes.  Repeat using the other can of dough and the remaining sausage.  Makes a lot. J