Fall might quite possibly be my favorite time of year on Smith Lake.  Don't get me wrong, spring and summer are fabulous and, like most, my family and I fully enjoy all the things Smith Lake has to offer during those seasons; but fall brings sweater days, harvest candles, pumpkin spice lattes, homemade soup, and long nights by the fire!  

Unlike many lakes, our lake doesn't shut down due to the changing of season, we simply embrace it in different ways. Afternoon kayak rides are still taken, fishing continues on, some adventurists even continue their watersports well into late November, and many years we are still cruising in the boat in December! We ARE in Alabama after all.

The Lakeside Life is excited to be launching not only our magazine, but also our eCommerce site, bringing Smith Lake the PERFECT items that will help you stay lakeside as long as your heart desires. Stay tuned as we unveil those in the coming days. For a first look at Smith Lake's newest line, be sure to enter your email below. 

The Lakeside Life team has an exciting "Fall on Smith Bucket List"  blog series prepared, just for you! But, for now, sit back and look forward to all the colorful things fall is certain to bring! 

Whether your weekend consists of football or the lake, or in a perfect world - a combination of the two, crowd pleasing appetizers are a must!  This Gameday Log is a go-to, especially if you prefer to make your appetizers ahead of time! 

Ingredients:

• Spinach Tortilla Wraps
• 6 pieces of freshly cooked bacon
• 4 green onions
• 1 bar of cream cheese
• 1 cup of shredded cheddar 
• 1 can of Mexicorn
• 1 can of Rotel
• 2 tablespoons of sour cream
• 1 package of taco seasoning 

​Mix the taco seasoning, chopped green onions, cooked bacon bits, sour cream, and cream cheese together. Drain the Mexicorn and Rotel, placing in separate bowls. Lay three tortilla wraps flat and spread the mixture across, layering with the drained Mexicorn and Rotel. Roll the tortillas up and wrap in tin foil separately. After refrigerating for two hours, slice and serve.  
Enjoy!