Happy Independence Day! oh yea and...FIST PUMP FRIDAY!

What a great 4th weekend!
First off my beautiful family will be growing by 1 in November and this weekend we were able to announce to our families that we are having a baby boy! 

I am so excited to have a son!

To celebrate my dad came down and we went fishing on the Harpeth.  We slayed the fish and caught lots of nice small and large mouth bass.

My dad, first fish of the day

Right after that, I got my first fish of the day

The Harpeth is actually a beautiful River!

The next day my buddy Matt and I did the same float as I had done the day before.  Since I knew there were big fish in the areas we were fishing, we decided to only use larger bait to catch the big fish....and we caught big fish...Probably between 20-30 small and large mouth and some of the biggest Red-Eye Bass I have ever seen.

Matt and his 4lbs Large Mouth.  In another river this fish would have easily been 6lbs!

At night I have been slowly working on redecorating our kitchen.

What color do you like?

Repainted the trim and the walls.                                Redecorated the kitchen

Cabinets removed and ready to be sanded primed and repainted

The paint store is closed this weekend so this is where I leave you for now!

HAPPY FIST PUMP FRIDAY!

Simply the BEST Summer Spaghetti!

If you have a garden you can grow most of these ingredients and have the best fresh summer meal ever!

First pick of the year!

Spaghetti with Summer Squash and Tomatoes!

Things you need:

Kosher Salt

1 zucchini, sliced into thin rounds

1 summer squash, sliced into thin rounds

1 pint cherry tomatoes

1 onion, finely chopped

3 garlic cloves, finely chopped

1 tsp chopped oregano

1/4 C EVOO

S &P

1 LBS Spaghetti

Arugula leaves

3/4 Parmigiana-Reggiano cheese

1.  Bring large pot of salted water to a boil.

2.  Preheat oven to 400 Degrees

3.  Combine zucchini, squash, tomatoes, onion, garlic and oregano in a large bowl.  Add EVOO S&P to taste and toss.

4.  Empty onto a baking sheet and roast for 10-15 min, until squash is tender and caramelized.

5.  Empty into a large pasta bowl and cover to keep warm

6.  Add spaghetti to water and cook until al dente

7.  Add 1/4 C spaghetti water to the veggies.

8.  Drain the spaghetti and add noodles to the veggies

9.  Add arugula and Parm and plenty of black pepper and toss.

10.  Add salt as desired and serve!