World Market Rocks!

June 27, 2011 in design     1 comment

I went to “town” today and stopped in at World Market. I found some really great furniture that I thought I would share!

Love this table. Not sure where I could put it but it is really nice looking in person!

And the metal chairs that go with it are a great price, too!

This metal edge laptop table is a lot better looking in person. The wood looks weird in this pic, but it’s not. At only 18 inches wide it would make a great nightstand in a tight spot, or a small accent table. I could actually use one right about now since this laptop is about to burn a hole in my legs!

And this whole Aiden set is great! Really a great deal.

And lastly, I really thought this pedestal table was good looking for the price.

Can you guess what I was shopping for in “town” today?

Ha! Actually, it was not tables, but now I need to find a few places to put some!

P.S. Lunch today was delicious veggie soup. Dinner was grilled shrimp, grass-fed burgers, grilled zucchini and grilled mushrooms. I told you we eat a lot!

 

We had a super great Saturday!

Started the morning at the Farmer’s Market, where we scored zucchini, eggplant, garlic, blueberries, and raw milk.

(“Like” Left on Amelia on FB, and you can check out the pics!)

Then we came home and entertained our visitor.

Then we made this grain free delicious-ness!

Honey Nut-Oh-La

• Preheat oven to 350.

• Throw assorted nuts into food processor and make them a little smaller. Like on. off. quick.

By assorted, I mean whatever you have in the pantry. I used the following:

1 cup cashews

1 cup  almonds

1 cup pecans

1 cup walnuts

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup golden flax seeds

1 tsp salt

4 oz dried cranberries (sweetened with only apple juice)

• In a small saucepan, stir together approx. 1 cup honey, 1 heaping tablespoon cinnamon, and 1 tablespoon vanilla. Just need to get it warm enough to make honey easy to pour.

• In a large bowl, pour the honey mix over the nuts. Stir well, covering nuts completely in honey mixture.

At this point, you are going to want to eat all the warm honey covered nuts straight out of the bowl.

That’s perfectly normal.

Go ahead.

But just a little.

• Spread on baking sheet and bake at 350 for 10 minutes.Take it out and toss it around a little. Bake another 8 minutes. Check to make sure it is not getting too brown. You don’t want your nuts to burn :)

• Remove from oven, place parchment on a cooling rack for 30 minutes. Crumble or break apart. If bottom side is super sticky, just flip it over and let it sit out a little longer on cooling rack before storing away.

• Try not to eat all in one sitting.

 

Wait, not done yet!

 

Next we made salad dressing:

Normally we just mix mustard and ACV together as needed, but I thought I would step it up a notch and make a batch to keep in the fridge.

12 oz dijon mustard

1/2 cup ACV

1/4 cup EVOO

1/2 tsp salt

1/2 tsp pepper

 

That amount filled about half the jar. Since the dressing is so tangy and flavorful, you really do not need a lot!

Avery also made labels for everything I could think of that needed a label.

Except the light switches.

Shane said that we don’t live in a rental condo and I can not label anymore light switches. We’ll see about that.

When is hunting season, again?

I have the kids completely convinced that Kitchen cleaning and organization is super fun! PLEASE do not tell them otherwise!

Then I made dinner which looked kinda like (a lot better than) this:

I want to tweak the ingredients and try it another time before I tell you about it.

And then we were done and it was still before 6, so i headed to the office for some quiet blog-time!

 

(Note to self. You do not need to shoot everything at 2.2)

 

 

TGIF

June 25, 2011 in family , Main Dishes , Soups , Veggies and Sides     2 comments

Okay, last day I am going to do this recalling what we ate, EVER!

I am so not good at keeping track of things, especially in the summer when life and work are both crazy.

But it was a good try, don’t you think?!

Let’s see what I remember:

Breakfast:

Avery had Goat Milk Yogurt with strawberries and crumbled up home-made granola

Van had ? Maybe an apple, can’t recall.

Shane had ? Scrambled eggs? Almond Flour Biscuits? Both? Probably both.

I made Egg Salad for lunch but ended up eating it for breakfast, too. Accompanied by a yummy heirloom tomato.

(Egg Salad = 10 hard boiled eggs, home-made mayo, salt and pepper.)

Lunch:

Shane had egg salad and leftover meatballs. Not mixed together. :)

I had mixed greens with dijon vinegar dressing, heirloom tomatoes and egg salad on top.

Kids were at camp where they were having a Pizza Party. I sent them with an Amy’s Organic Pizza. Not the best option, but a better option.

(Our schools know how we feel about food and they are super cool about letting us know in advance when there is something going on so we can send our own food/treats.)

Dinner: This is where it gets YUMMY!!!

Well, not yet.

Kids had nachos: Grass Fed beef on organic blue corn chips with Raw Goat Milk Cheddar on top.

We had Soup!

Remember that bone broth you slaved away making earlier in the week? Here is what you can do with it!

Start with veggies: Onions, Carrots, Collard greens, and Sweet Peppers

Sauté in Coconut oil until tender

Then add broth. As much or as little as you want.

I also added about a tablespoon of fresh grated ginger.

Our broth is so rich and flavorful it really did not need much other seasoning, but you could add salt and pepper to taste, if you want. Or not. Whatever!

That’s what I’m talking about!!

I have no idea what anything cost, but whatever it was, it was worth it, and it really was not much.

We ate so good this week. All home made. All fresh.

Except that *&(^$ Pizza, but it happens!