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Monthly Archives: April 2012

Things We Love: Lolling Reunions

Rachel and Bryan came up to visit us this weekend, and it was so fun! We actually hadn’t seen each other since my wedding last August, so it was LONG overdue.

The weekend involved lots of eating, drinking, and hanging out, and I’m sure we’ll be posting more soon. Here are a few pictures of how things tend to be with us:

Rachel (L) and I (R)

Thing start out normal…

get off track…

and wind up somewhere like this.

Oh well.

Of course, we’re not completely alone in this.

My Josh (L) and Bryan (mustache)

We can’t leave out our favorite guys. They help foster the crazy.

It’s so refreshing to spend the weekend with great friends.

Seriously can’t wait til next time!



Garden Grows: Chapter 4

Fenced in

We got a fence! And by got, I mean my awesome husband built one. Just wooden stakes and chicken wire, about 3-4 feet tall. Should be enough to keep the bunnies out of the vegetables. That and the marigolds.

snow peas

Our snow peas are doing fantastic! They’ll start climbing up the strings soon.

summer squash

Our summer squash suddenly sprouted up.

green beans

The green beans magically appeared. I might have done a happy dance.

The lettuce and broccoli have teeny tiny sprouts too, but they’re not too exciting yet, annnnnnd… I can’t remember which is which. My bad.

Everything else is just slowly doing well. Can’t wait to see what it’s like in another week or two!

Weekend Update: Saturday Morning

Saturday mornings are our special time. We sleep in, cook a big breakfast, and hang out before Josh goes to work (boo).

One of our favorite easy breakfasts is egg in a hole. I grew up eating it. It was one of the few things my dad ever cooked, and I learned how to very young. When Josh and I started dating, I introduced him to it, and he has grown to love it just like I do.

This morning I decided to mix it up little. I cooked them up the usual way (PW has a good “recipe” for them here), and instead of just serving them as is, I added sliced avocado, a few dashes of hot sauce, and a sprinkle of sea salt. Make sure you leave the yolk runny, and enjoy!

Foodie Friday: Grown Up Muffins

As part of our quest to stop wasting money in a million little ways, we’ve decided to start making premade breakfast items. The past year, I’ve eaten a LARA bar pretty much every day, and I’m getting a little sick of them. Josh can’t even eat them due to all of the nuts, so he’s been buying breakfast at Panera or Starbucks most days. Since we’d really love to get me out of my horrible old car within the next six months, we’ve implemented a budget (sigh), and spending so much on breakfast isn’t really good for that.

Muffins are always a good option for things like this. You can make them ahead of time, and just grab one as you run out the door. I’m always running out the door in the mornings. However, I really didn’t want it to be a super sugary junk food of a muffin. I wanted something hearty, something that would be tasty and filling and give us a great start to the day.

These muffins totally fit!

Obviously, some of the ingredients I had to switch out (no nuts, so double the dried fruit. Need to find another way to work in some protein). They’re super dense and really good, a great recipe to use as a base for a variety of fruits.

Grown Up Muffins (recipe here)

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2/3 cups sugar (1/3 brown, 1/3 white)
  • 1/4 pound carrots (about 2/2.5 cups, coarsely shredded)
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup dried fruit
  • 3 large eggs
  • 1/4 cup vegetable oil (I used coconut oil)
  • 3/4 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 large apple, shredded

Preheat oven to 350 degrees. Grease/line 18 muffin cups.

In a large bowl, sift together flours, baking soda, salt, cinnamon, and nutmeg. Whisk in the sugars. Add the carrots, pecans, and dried fruits to the flour mixture and mix well.

In another bowl, whisk together the oil, yogurt, eggs, and vanilla. Add the shredded apple and mix well. Add this mixture to the flour mixture and stir until just combined.

Divide the batter among the muffin cups and bake for 15-25 minutes. I let mine go to 20, and probably should have taken them out at 18. Live and learn.

Store in an airtight container for 5 days, or freeze some.

Four Years Ago

Four years ago on this day… I got married.

We look so young!

We had the most amazing food, this is our chef.

Best. Day. Ever.

Favorite Smells

Last night I was cooking dinner (chicken curry) and as my house filled up with the luscious smell of curry I started thinking about my favorite smells. Allyn said this wasn’t too weird to post about, so here goes….

1) Bacon. No need to discuss this further.

2) Curry. I love the smell of curry. This may be one of those personal preference things, but there is something about the smell of it that makes me start salivating. I could eat curry every single day of the year.

3) Lemon garlic rosemary butter sauce. I make it to dip artichoke in or pour over pre-made ravioli. The mixture of the freshness of lemon, the tartness of garlic, and the woodiness of the rosemary is amazing. And yes, there is something floating around Pinterest about heating water with lemon, rosemary, and vanilla. And no, it does not smell as good as when you have garlic and butter in it.

4) Chicken stock simmering on the stove. I swear realtors should start simmering chicken bones in  pot of a house they want to sell. Nothing is as comforting as chicken soup when you are sick. Get that feeling anytime by making your own chicken stock.

5) Allyn’s Bolognese sauce. Have you made it yet? Amazing.

6) Lilies. My favorite flower.

7) Fresh basil. I just planted 6 pots worth of basil and am worried it’s not going to be enough.

8) Honeysuckle. True story: a few weeks ago I was at my grandparents house for a family birthday party. My brother and I spotted what we thought was honeysuckle growing over a fence. We ran to start tasting. Sadly it was not honeysuckle.

9) Old Spice. Allyn said her husband, but I’m just going to broaden it out to Old Spice. I love the smell of Old Spice, even before their clever marketing campaigns.

What is your favorite smell? Does anyone else still suck honeysuckle?

Garden Grows: Chapter 3

One of my little strawberry babies

Cilantro in the front bed, where I can baby it a little

The full front bed. Lilies, yarrow, loropetalum, and cilantro

Cherry tomatoes

The beautiful back garden

The rest of the back garden

Sweet marigolds


After close to 6 hours working in the yard this weekend, my knees are bruised, my back is sunburned, and victory is mine! Everything that needs to be planted is in (minus some lavender seeds I need to start inside), and now I can sit back and hope that it all grows.

Things that I planted:

  • Cilantro
  • Strawberries
  • Cherry tomatoes
  • Lots of marigolds (to keep the bugs away)
  • Green onions
  • Snow peas (planted previously)
  • Acorn squash
  • Chili peppers
  • Bell peppers
  • Summer squash
  • Basil
  • Tomatoes
  • Green beans
  • Broccoli
  • Lettuce

Fingers crossed!