February 24, 2013 in family     4 comments

My kids are kinda nuts.

But I’m fine with that!

He’s ready for Summer, but I’m not!

Growing Up!

February 19, 2013 in design     9 comments

I was looking for something on my family hard-drive tonight and I came across these precious pictures of Avery from 2004.

We had fun looking at them and talking about how cute she was and if they look like Sonny!

What do you think?!

Also, I recently started a “Growing Up” gallery on the Marla and Shane Facebook Page.

I’m slowly adding to it as I have the time to go back and look through old hard drives.

It’s pretty amazing to see the difference just a few years can make!

Photographs are pretty magical!

If you are ever at a loss for what to cook, you can’t go wrong looking on Pinterest!

I don’t follow recipes exactly, but I do look at them all the time for inspiration.

There is so much pretty stuff on pinterest that it can be a tad overwhelming, and you can’t be sure whats gonna taste good, and what’s not.

I’ve tried some really great pinterest recipes and some really, really nasty ones!

I thought it would be a good idea to share some that we have tried and loved around here, so keep an eye out for more posts like this one.


I almost always have a butternut squash sitting on my counter during the winter months.

Normally, I just roast the whole thing and either mash it up with salt and butter, or I make it into soup.

But when I saw this recipe on pinterest, I decided to give it a go.

And then again, and then one more time!

Needless to say, it is super good and I wanted to share my modified (family sized) version with you.

Roasted Butternut Squash with Garlic and Kale

2 Medium Butternut Squash- Peeled and Diced

6-8 large fresh garlic cloves-diced

1/4 cup finely chopped fresh parsley

1 1/2 cups de-stemmed and roughly chopped Lacinato kale

1/4 cup melted coconut oil

Chop, dice and toss it all together.

Cover with foil. Poke holes in foil and bake at 400 for 45 minutes,

and then uncovered for another 30 minutes or until fork tender and slightly browned.

(I baked mine in a toaster oven, and took it out a little early, so don’t trust me too much!!)

The original recipe calls for a Vegan Almond Pecan Parmesan “cheese” topping.

I highly recommend it. It is awesome!

I only decided to leave it off this time since we are not feeding Sonny nuts yet. :(


And in case you were wondering how I have time to do all that peeling and chopping while also watching a baby?

I had help!