Friday, September 24, 2010
Well, hello fall. I am so glad you have finally arrived with your cheerful demeanor and cool, breezy way about you. I have been waiting oh so patiently for your arrival. Through the dripping heat and those long summer days, I have been dreaming sweet dreams about you, . . . waiting, waiting, in eager expectancy. . . so very happy to see you!
Monday, September 6, 2010
Who would have thought a weekend spent with your grandmother could lead to such mischief? Needless to say, the giddiness that ensued the moment we were reunited led to a lapse of poor judgment and a great deal of laughter. We indulged ourselves on freshly squeezed lemonade and nibbled on apple and cream cheese kolaches whilst tapping our toes to live polka music. What a delightful weekend, rich with Czech heritage, . . . and butterfly ink tattoos, of course!
Saturday, August 28, 2010
On these sticky summer days, who could resist a delectable bowl of mint chip ice cream? When I started planning a little BFA gathering here at Baylor, I knew I had to dream up a dessert that would entice all to attend! This recipe seemed to be just the ticket!
8 ounces chopped semisweet chocolate, melted
4 cups crisped rice cereal (such as Rice Krispies)
2 pints mint chocolate-chip ice cream, slightly softened
1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.
Recipe from Real Simple
Monday, August 16, 2010
All grown-up, but not quite on her own! Now that I live approximately 45 min. away, she can expect frequent weekend visits from her often over-eager big sister!
Despite the sticky heat, we marched box after box of Cameron's belongings into her new dorm room at UMHB. What once seemed like a rather spacious area began to shrink with every trip we made. Her pile of shoes expanded to such a mountainous degree, . . . her tiny living space was soon overwhelmed by rubber soles and shoes laces. How to tame Cameron's love for all thing SHOES?
Tuesday, August 10, 2010
Here are of few snippets from our sweet weekend together before my brother departed for Germany. We miss him terribly and have already begun counting down the days until Christmas.
P.S. By way of explanation, these pictures were taking in the wee hours of the morning and when you put the three of us together, . . . things can get pretty goofy!
Thursday, August 5, 2010
Tuesday, August 3, 2010
This evening after work, I am attending a barbecue hosted my one of my dear friends, Mandy! Though I do not have much time to prepare, I do not wish to show up empty-handed! I am on the search for a pretty dish that could be thrown together in a frenzy. Something simple and delicious would do the trick I think! What recipe would you suggest for a such a situation?
2 cups blueberries (1 pint)
1/3-cup regular or low-fat sour cream
4 teaspoons brown sugar
Add ½ cup blueberries to each of 4 small bowls. Spoon a heaping tablespoon of sour cream onto each serving of berries. Place 1 teaspoon of brown sugar on top of the sour cream.
Recipe from Real Simple
Monday, August 2, 2010
A Zilker Park summer. Does anything else sound more fantastic? It has become a tradition in my family to attend the Zilker Summer Musical. The production is located in Zilker Park across from the Barton Springs Pool. This year we packed a scrumptious picnic dinner and arrived early to claim our little patch of grass on the hillside. With our blanket spread out amidst the company of our fellow crazy Austinites, Grammy and I squirmed in our lawn chairs in anticipation of the beloved musical Annie!
Sunday, August 1, 2010
Congratulations to Cory and Evie! My dear friends from Lubbock are celebrating their one year anniversary this summer. I was fortunate enough to be able to attend their gorgeous ceremony (pictured above) and share in the day's heart-warming festivities. Evie cleverly out-smarted the sweltering Texas heat by planning a morning wedding in the shade of the looming oak trees overhead. I never considered a summer wedding until that day, . . . it was truly lovely! She recently posted pictures from the day and I am more than eager to share them with you! What do you think is the best season to be married? Summer, fall, winter, spring, . . .
Thursday, July 29, 2010
Papas are simply the best, aren't they? I came home yesterday evening to find my oh so heavy mirror no longer leaning against the coffee table, but on the wall where it properly belongs! I received a visit from Mr. Handy-man, my papa, yesterday afternoon. He came prepared with a bag a supplies including tools, nails, and . . . duct tape! I was all too thrilled to have the mirror hanging in my living room that I opted not to ask how he managed it. In the middle of our leisurely dinner (pictured above) I casually asked how he had managed the task. Suspecting my concerns, he assured me that the duct tape, though to him a tempting solution, had stayed in the bag!
1/4 cup low fat yogurt, preferably Greek yogurt
Zest and juice of one lemon
1 tablespoon granulated sugar
1 tablespoon poppy seeds
1 tablespoon olive oil
1 pound baby spinach
1 pint strawberries, quartered
2 tablespoons slivered almonds, toasted
Prepare the dressing. Place yogurt, zest, lemon, sugar or sugar substitute, poppy seeds, and salt, in a mini chopper. Blend until well combined.
Place spinach and strawberries in a large bowl and toss with dressing. Sprinkle with almonds and serve immediately.
Image and Recipe from Secrets of a Skinny Chef by Jennifer Iserloh
Tuesday, July 27, 2010
I was fairly certain my weekend experiment would be one massive flop! Since arriving in Waco this summer, I had yet to spend an entire weekend, dare I say it, completely and utterly alone! It would seem that I was never at a loss for excuses as to why I just had to escape. The pile of laundry mounting in my tight closet, the car that squeaked and surely needed inspection, . . . or truest of all, the hugs I so desperately craved, . . . any scenario proved sufficient enough to constitute a weekend trip!
This past weekend however, despite a nagging itch to pack up the car and go, I stayed in Waco! It may be some time before I can sincerely write, " I stayed home," but this surely was the first step! I hatched my plan late Friday evening and wrote an ever-exciting weekend to-do list!
Saturday, . . .
1. Find farmer's market in town and buy local produce 2. Visit a new bookstore and sit for hours pondering life, . . . and brushing up on my magazine reading! 3. Try a new coffee shop with a quaint atmosphere (preferably somewhere downtown) 4. Drive around a bit and play get lost (only please do not get too terribly lost!)
I woke the next morning and after my morning routine, . . . grabbed my handy list and was out the door! Here are some of the delightful things a discovered on my day out and about town!
Monday, July 26, 2010
- Flour for the work surface
- 1 store-bought piecrust (such as Pillsbury)
- 5 ripe medium yellow peaches, quartered
- 1 tablespoon honey, warmed
- 1 16-ounce container sour cream
- 4 tablespoons confectioners' sugar
- 2 tablespoons thinly sliced almonds
- On a floured surface, roll the dough into a 12-inch circle. Gently drape the dough on top of a rolling pin, lift it up, place it over a 10-inch round tart pan with a removable bottom , and unroll. Press the dough into place. Run the rolling pin over the top of the pan to trim excess dough. Prick the dough several times with a fork. Refrigerate for at least 30 minutes.
- Place oven rack in upper third of oven and heat to 400°F. Place a baking sheet in oven. Line the crust with parchment paper or foil, fitting it up the sides of the pan. Fill with pie weights or dried beans and bake for 15 to 18 minutes. Remove the weights and paper. Return the tart crust to oven and bake for 5 minutes more. Transfer pan to a rack to cool.
- Place the peaches in a medium bowl, drizzle with the honey, and toss. In a bowl, combine the sour cream and sugar. Spread the mixture over the cooled crust. Arrange the peaches, rounded-side down, on top. Sprinkle with the almonds. Bake for 45 minutes or until the cream is set, the almonds are golden, and the peaches are tender.
- Cool on a rack for 20 minutes. Serve warm or cold.