Hey friends! Yes, I’m still alive and no, I haven’t forgotten about you. Anything but, actually. It kills me to go so many days without updating, writing, designing or posting anything for the blog. It also bothers me to see my readership and traffic  plunge downward because I don’t have the time to put into it as much as I’d like.

I’ve had several ideas of posts I wanted to write: recipes, Fall foliage photos, updates on life in general. Alas, nothing seems to write itself. One subject I’ve had on my mind the past several days is how much money my family is saving just by planning our dinners a few days in advance. Now, I know this isn’t some out of the box idea I was the first to just come up with. However, I wanted to share the tools we’ve used in doing so, so far.

First of all, several months ago my parents introduced Billy and I to the Cozi Calendar app for our Android phones. Its probably on iphone, too, I’m not sure. Its an app that connects the family to one calendar and shopping list. It helps us keep up with so many schedules, plan ahead for dinner and share to-do and shopping lists. In the same app we can schedule our meals AND add the ingredients we don’t have to the shopping list. Then, they’re right there, available, for who ever is doing the cooking or shopping at that point in time.

And of course we use Pinterst to find most of our recipes. I wanted to share all of the ones we have tried:

• These green beans are delicious and suuuper easy to make.
• This brown sugar load baked chicken didn’t receive any standing ovations, in my kitchen, but it wasn’t terrible either.
• I’m not a mustard fan, but we tried the first recipe on this list and I must say: I AM a fan of caramelized honey dijon chicken.
• This slow cooker vegetarian lasagna recipe really is as easy as it looks. We used whatever fresh vegetables we had laying around and then fought over the left-overs.
• Oh. Em. Gee. Pumpkin pasties. ‘Nuff said.
• Billy was begging me to make more of these pumpkin pie muffins. The inside and outside texture combination was absolutely perfect.
• This yummy salad recipe has very quickly become one of my favorite go-tos for taking my lunches to work. I pack them in a mason jar with Ritz-knock-off crackers on the side.
• This is one of our most recent cooking experiments. We wrapped ours in flower tortillas.
• I loved this crisp recipe for summer breakfasts and snacks.
• I used to make a salad really similar to this back in the summer for hot day lunches–who am kidding? We live in Kentucky; every summer day is hot.
• This has become one of our go-to recipes for when we’re low on groceries and too lazy to run to the store. We always keep a little bag of red potatoes on hand just for this.
• We never buy brown sugar, any more.
• Delicious and easy breakfast recipe, but left out the broccoli.
• We’ve made these zucchini fries several time, but usually when Billy isn’t home. They weren’t his favorite.
• Tasty, but still not the same as Red Lobster.
• Tried this recipe with a box of devil’s food cake and it was quite possibly the softest, most moist cake I’ver ever eaten. Amazingly delicious, healthy and sooo easy.
• This pumpkin banana bread turned out deliciously,  however not so easy on the eyes. When I thought it was done… well, it really wasn’t. I’d totally make it again, though.

Ok, there’s my long list. Aren’t you glad I decided to make this one just about food? You’re welcome.

The biggest thing save us money isn’t that we only get what we need at the grocery store, its that we aren’t eating out because we already have a plan.

Again, I do apologize for not speaking for so long. I’ll try to work on mindfully setting aside more time. I’m excited to share my current design project with you, soon. Well, its more like a branding project. There’s been about as much planning gone into it, as design. I got to have my almost-limitless way with a local salon. Its been a fun one to work on.

BTW, What’s new with you since we last talked?!

I’ve been sharing a lot of our cooking on Instagram, lately.  I had someone on Facebook ask about one, so I thought I’d share the recipe here.

We don’t get indulge in shrimp often, around here.  However, when we do, we get a bag big enough to last over two or three meals.  For one of those meals, I drew inspiration from my herb garden.

I threw some chopped onion, minced garlic, olive oil and minced fresh Asian Basil into a skillet to caramelize as I shelled my shrimp.  Then I added the shrimp followed by a good squeeze of fresh lemon juice.  Once my shrimp was done, I added generous servings to a bed of white rice.

We ate every last bite.

What sort of fresh ingredients have you been using most, lately?

Hey, Darlin! Aren’t these photos fabulous?  I’d like to thank my amazing friend, Laura, for letting me use these.  See more of her/our adventures through her lens on Instagram @parttimegypsie

We started harvesting squash, from our garden, a couple weeks ago and just harvested our first batch of green beans earlier this week.  We have quite a few tomatoes on their way to being ripe, too.

We had some company from our home town and spent some of the day lounging and the rest walking in the woods and eating great food.

One of Billy and I’s favorite things is having friends over for dinner.  Its something we actually do quite often for a few reasons, number one being that its nice to share the cost, every now and then.  But I just feel like if I can serve someone a healthy and delicious meal, then I’ve done something to have a hand in their care.

Does that make sense?  As I get older, I feel an overwhelming need to physically take care of those I care about.

Anyway, we had just picked our first batch of green beans and decided to pair those with some fresh squash and spice them with herbs from the patio garden.  All together, I added two large squash, several green beans, fresh thyme, basil and oregano and then I threw in some celery salt and black pepper.  We paired this dish with a choice of black bean and cumin burgers or garlic and mozzarella burgers.

It was delicious.  I actually had it again just last night, though this time I boiled the veggies {same spices, though}.

Have you prepared any fresh-from-the-garden foods, yet, this summer??  What’s your favorite recipe, so far?

p.s. See all those weeds in that garden? Don’t judge me.  I admitted from the get-go that weeding gardens is, by far, not my favorite thing to do.

What’s cookin’, good lookin’?  A strawberry blackberry crisp, I hope.

This is a new recipe I’ve learned this summer.  Its great for breakfast an anytime snacks and easy to change for different tastes.  One lasts our family about a day and a half.  They’re small and simple.  This one I’m showing {photos} you here, is a double recipe, though.  Normally, I make it in a smaller dish, like a bread or meatloaf pan.

Filling: The night before, I cut up and mixed my fruit together with a generous amount of sugar.  I add a splash of lemon juice, for extra flavor and tartness. I cover and put it in the refrigerator. {if you use canned fruit, skip to the next step}

Topping: The next morning, I spray my baking dish to avoid sticking and then threw in my berry mixture.  Then I mix together one cup oats, one cup flour, one cup brown sugar and a hand full of nuts {I’ve been using almonds, so far}.  Add about 1/2 a cup of butter and mix until its a thick and even clumpy mixture.

Spread the topping over your berry/fruit mixture and then sprinkle with some fresh mint {or dried} on top and throw it in the oven at 375 degrees for about 20 minutes {or until browning and bubbling}.

How easy was that?  I bet after one time, you won’t even need a recipe to follow.  Its so easy, so tasty and oh-so-perfect for summer.

Also, get creative with your fruit.  Maybe some peaches?  Also, throw some ice cream next to this bad boy. You won’t regret it.

Side note: its healthier and easier than pie.  Now, if that doesn’t get you cooking, I don’t know what will.

Hey, darlin’! Have the lazy days of summer kicked in for you just yet?  If so, I have the perfect solution to perk you up.  Well, your skin, at least.  I have put together and gifted several jars of coffee and cocoa facial scrub, lately, and everyone has loved it.

I use organic coffee and coconut oil.  I melt down the honey and the coconut oil before mixing into the dry ingredients.  I go between almond and rum extract/flavor to add to the scent {as if coffee isn’t enough}.

Now let’s break down why this scrub is good for your skin.

• coffee - caffeine reduces redness and inflammation {evens skin tone}
• cocoa – more antioxidants than red wine or green tea {more interesting info about cocoa}
• honey – antioxidant; keeps skin hydrated and fresh; protects skin from sun; treats acne; absorbs impurities {my favorite home skin care ingredient}
• coconut oil – smoothes and moisturizes; protects from microbial infection; contains vitamin E and protein {good for skin whether applied internally or externally}

A few tips for the coffee cocoa facial scrub, before I set you free, though.  You don’t have to use any extract of flavor to adjust the scent.  Either way, you’re going to smell coffee.  That was perfectly fine with me.  Also, I didn’t restrict the scrub to just my face. I really love this stuff.

When it comes to your coffee grounds, I would suggest using no courser than what you get already ground.  Depending on how fine/course you want your scrub, you can grind it down to espresso and still get good results.  Also, if your scrub hardens, you can warm it up and/or add a small amount of milk and stir.  I suggest using a batch within about two weeks {longer if you store it in the refrigerator}.

There you go, darlin’.  Let me know how it goes!

Hey, darlin!  How’s the weather?  Grilled anything magical lately?

We came up with this yummy deliciousness, not long ago.  We picked up some fresh asparagus last time we were at the grocery store and wanted to try it on the grill.  I know, that’s not too creative, but it was new to us.  Since it was my first time, I didn’t quite know what to expect.

I rolled  the veggies in olive oil and generously doused them with salt, pepper and garlic powder.  I had some skewers from a past grilling experiment and used them to wrap and secure some strips of bacon around the spears.  Then we placed them directly onto the grill for about 10 minutes.

They were easy and delicious and we’ll definitely keep them on the menu for future nights.

Happy Friday, darlin’.  Are you relieved its here?

Spring Break is winding down and I feel it wasn’t a waste.  I have a completely clean house to show for it.  Oh, and A nice new shop open for business.  :)

Though I have tried to keep myself from being completely worthless, I’ve also allowed myself to be  lazy a bit.  Time sipping coffee and finding time lost in a day dream, time writing, designing, planting some herb seeds, time wasted in front of the boob tube and time aimlessly wandering the web.

I hadn’t used StumbleUpon in a while, so the other day I thought I’d see what I could find.  I love finding new things to feast my mind on.

Over at Stylist I found this really great list of the Top 100 Opening Lines from Books.  I was happy to see some of my favorites made the list.

I found this list of  ideal food combinations to be both interesting and helpful.  I know that growing certain herbs/veggies together was beneficial to growth, but I didn’t realize eating certain food paired together could be beneficial to your health.

I’ve seen this site before, but I’m not sure if I shared it or not.  It is probably one of the coolest things I’ve seen in a while.  This lady takes drawings by children and gives them life as a toy.  So clever.  What a special little treasure to hold on to.

The National Education Association has a list of Top 100 Books for Kids.

Though I have yet to hop onto the ebook wagon, if I did finally decide to own one, I’d insist on this case.  I don’t really think I have to tell you how amazing I think these are.  They’re gorgeous and I love them.

T’ is all.

Have a blessed weekend!

I don’t know if you knew this or not, but we kind of like dandelions, around here–hence Fuzzy Little Wishballs.  Back story?  Well, I guess I didn’t ever share one or give an explanation.  I just figured it was a given, I suppose.  There’s nothing to it, really.  Let me fill you in real quick.

When Lilie started getting old enough to understand me and talk back, play time became more and more interesting.  She loved being outside from the moment we left the hospital that sunny August day, four and a half years ago.  Every time I walked out the door with her, she pushed herself back away from my body as if basking in the warmth of the sun.  It was so neat to see this tiny little creature enjoying something other than feeding, burping, rocking or sleeping.

Anyway, back to the story.  Lilie and I were outside exploring in the yard one day when she stumbled upon a flower.  It was a little yellow dandelion.  I remember her being so excited to have found a flower and proud to present it to Mommy.

Then, she stumbled upon a fuzzy-looking one.  Being so young, I knew I’d confuse her with an explanation of how they were actually the same.  I thought I’d have a little fun with it, instead.  I told her it was a fuzzy wishball and you were supposed to blow on it and make a wish {kind of like a shooting star}.

But it didn’t end there.  Lilie loves the idea of them and searches all over to collect them, like jewels, making as many wishes as she can.  So many people have asked what we were talking about and really taken a liking to idea, as well.

Dandelions seem to hold some meaning, though.  They remind me of being a child and also of the love I have for my own little one.  They also remind me that we are always His children, no matter what.  They make me think whimsical and lovely thoughts.  Ideas of adventure and mystery.

Dandelions are always thought of as weeds, but are they?  Weeds are merely unwanted plants, right?  Well, they’re not unwanted, here.  I’ve given them a place in my garden.  I even entertained the idea of getting a small tattoo of one {which has not been completely crossed out, yet}.

So, when it came time to think of a name for my blog, it was pretty much a given.  Nothing else seemed to fit.

Are you wondering where I’m getting at with all this?  Tea.  Dandelion tea.  We finally made some for the very first time, the other night.  I was leery of it because of the pungent taste I’d read about.  But with a spoonful of honey, it was just fine.  Lilie happily slurped it right down.

First, we rounded up about 5 or 6 small dandelion leaves {winter left us lacking}.  We tore the leafy part off of the stems and rinsed them of dirt.  We then poured boiling water over the leaves in our cup.  Let it steep for about 10 minutes then added honey.  You can use fresh or dried leaves.

Dandelion actually holds a lot of benefits:

• nutrients such as vitamin A, K, C, calcium, iron, potassium and several more
• reduces inflammation of the liver
• helps with weight loss
• helps lower blood pressure
• the fiber helps with cholesterol, diabetes, heart disease and cancers
• helps lower the effects of stress
• helps with acne, eczema and psoriasis
• helps digestion and eases stomach aches
• aids in cleansing your system

And that’s not all.  Do a little research and I’m sure you’ll find tons more.  I can’t wait to get my herb garden started, this year.  Happy sipping!

Have you ever tried using herbs, other than those prepared, for making tea?  What was your recipe?

Anyone who ever had the pleasure of a Sunday lunch {or holiday dinner} held in the home of my Mamaw Ree, will tell you she was the best cook, hands down.  You talk about some down home southern country cookin’.  That lady had it.

Though I may not be able to choose one dish to call my favorite, her fried corn was definitely up there on the list.  Mamaw’s corn was not just regular corn scraped out of a can.  No, no.  Mamaw’s corn was always lovingly grown and picked from her very own garden.  Want me to share her wonderful recipe?  I made it just the other night.

You start with corn on the cob {sweet corn is best}.  Grab a knife and a skillet and cut your corn off the cob.  I used five ears of corn. Turn the burner up to medium and throw in some butter.  I love buttered corn, so I used two table spoons.  Don’t give me that look!  You can use less if you like.  

Then I slowly added about one cup of milk.  Add it a little at a time.  Then cover and let it cook, being sure to stir often.  Depending on how sweet your corn is and your taste, you may add a little sugar.  Its your call.  I added just under 1/4 a cup to my batch.  

Continue to cook until your mixture is creamy and the corn is soft to chew {mine took about 20-25 minutes}.  Then pull off the burner and you’re finished.  

Mamaw Ree’s fried sweet corn.  Yummm-eeee.  Oh, the memories that come to mind.

Do you have any favorite family recipes?  Lets share them in the comments below!  I’d love to hear from you.

Hey there!  How about that sweet little sleepy head up there?  Is she not simply precious or what?  I snapped this photo the other day when she drifted off watching tv in bed while Mommy did some computer work.  Love that little one.

I don’t want to keep you long, I just have something quick and simple to share with you.  Did you know you can make your own brown sugar?  Its so super easy and practically has no directions at all.  You just mix regular, granulated white sugar with molasses.

Yeah!  Its really that simple.  I’m not even going to give you exact measurements because it really just depends on exactly how dark you prefer yours to be.  The only advice I can really share from my first batch is to start small.  Don’t just throw in how much sugar you plan to use from the very beginning.  Add a tiny little bit of each one at a time and use a fork to stir it really well and distribute the molasses.  A little sugar, a little molasses.  Little more sugar, little more molasses.  Done!

Next time, I’d like to try using Sugar in the Raw or something similar in hopes of a healthier product {no, I’m not promoting them}.

Who knew?!  Good luck!