Happy Friday everyone!!! If you don’t follow me on Instagram, you should! But if not, here are some pictures from life lately..
knitting by the fire in Nashville
our beautiful mantle my mom put together for us
I LOVE my ceramic Starbucks mug with my re-purposed sweater mug sleeve
our beautiful Christmas tree
I just adore this ornament
mini pumpkin pies for Thanksgiving that were a hit!
so thankful for our first Thanksgiving as a married couple
our silly great dane
the awesome bar cart frame that handsome made for me!
our cargo carrier that handsome made for our jeep
a family picture 🙂
loaded with wedding stuff and ready to head back to Texas!
I just LOVE soup recipes for cold and rainy days. We have had quite a few of those recently in East Tx, so a big pot of hot soup sounded just right! I honestly just made this soup from things I already had in my fridge and needed to use up! I will definitely be making it again though. So make this soup, cuddle up under a blanket and watch a good movie on those cold winter nights coming!
1 package of sausage (can be any flavor or kind you personally like)
1/2 head of cabbage, chopped
3 carrots, peeled and diced
3 stalks of celery, chopped
3 tablespoons of garlic
1/2 white onion, chopped
1 can of white northern beans
1 large container of chicken broth
Salt and Pepper
2 tbps Worcestershire
2 tbsp Italian Seasoning
I started by slicing open the sausage links and browning the meat. Then chopping the celery, cabbage, carrots and onion and browning that with the sausage.
After that was all nicely browned and the veggies were a little soft, I added in the italian seasoning, Worcestershire, salt and pepper and mixed well. If you get a nicely flavored sausage, you won’t need to use much seasoning!
Then I added the chicken broth (and I think some extra pasta sauce I had leftover from the week) and let simmer for about 30 minutes.
My faithful cooking assistant 🙂
YUM! We had a little rice on the side (Handsome LOVES rice) and I shaved some parmesan on top. This soup was DELICIOUS!
Every year I love to look up new Thanksgiving recipes to try. We usually have our staples at the dinner table that day (Fried Turkey, Pumpkin Pie, Cornbread Stuffing) but we always love to look up new ways to make the classic dishes. I have done some scouring over Pinterest the last couple of weeks and have found some of the recipes I’d love to give a shot this year! What are some of your tried-and-true favorite dishes and what new dishes do you plan on making this year??
Bacon Wrapped Turkey (O.M.G)
Yes, I took a 2 month hiatus from blogging. Yes, that really sucks. BUT – life got a little crazy. Starting in September, work entered our busiest month of the year. This was the month I was excited about/dreading all. year. long. Excited because we were so busy and wanted to see how things went. Dreading because we did 10 events in just a matter of a few weeks – EXHAUSTING. Then, after the dust settled and casualties were counted (just kidding – kind of), our wedding was coming at us at about 100mph. Davey was working late because of mandatory overtime AND going to school twice a week, working on a masters degree. OH – we moved, AGAIN. Life was just insane. Then our wedding was here and flew by – seriously, there are parts that are completely black to me because it went by SO fast. And now, before I know it, I’m sitting at home on my couch feeling like failed blogger (AGAIN) and wondering what to do. So my solution – apologize and move on 🙂 So here is my apology – I am sorry for falling SO far behind. I hope that from here on out, it won’t happen anymore and I can manage and balance life a little better, but we will see. So to make it up, here are some Instagrams from what WE have been up to lately.
PS – Being married is AWESOME.
A funny text from my hubby The new gallery wall in our house
A fabulous pair of JCrew earrings One of our last nights out together as SINGLE people
Our Big Green Egg that we are obsessed with A beautiful sunrise in Texas
Cute details my bestie sent me Wrapped bridesmaids gifts!
My adorable Great Dane Ladder shelves my hubby made
Husband and wife! The kiss!
Waiting patiently On our way to Barbados!
Being corny 🙂 DIY wall hanging I made
Yummy homemade caramel apples A casual outfit with a baseball cap Ladder shelves put to use!
I am SO excited to finally have a bigger kitchen. Even when we lived in Rockwall, our kitchen wasn’t huge. While this kitchen isn’t big and open like most modern kitchens, it is still a great size for a couple of people to be in at the same time and has SO many cabinets! After moving so many times, I have figured out how to organize the kitchen to best suit my kitchen needs and thought I would share! I know this may seem like common sense but it has taken me a few houses to really figure out how to best organize a kitchen!
This kitchen has lots of light which is great when cooking! I put my knives, cooking utensils, cutting boards and most needed spices right next to the stove top.
Easy access to other spices is key. Don’t want to have to leave a dish unattended for too long while adding in all the ingredients!
Normally I try and display my cookbooks but they take up so much space that this time I decided I would put them in the cabinet directly above the stove top for easy access!
Since this kitchen doesn’t have a normal pantry, I put some of the other kitchen necessities like canned goods and and sauces in this cabinet close to the stove top.
With several drawers under the cook surface, I put all of the kitchen gadgets and utensils I may need so they are in reach!
Made a delicious flank steak recipe the other night! Flank steak can be tough if not prepared the right way but slow cooking it with some yummy baby potatoes and onions made for a great dinner! Plus, this recipe can cook while you are at work so no need to break out the pots and pans after a long day! I made a nice garden salad as a side dish. I tried out this recipe.. it’s delicious!
1 bag of baby yukon gold potatoes
1/2 yellow onion, sliced
1.5 lb cut of flank steak
Salt and Pepper
2 tbsp dried Parsley Flakes
2 tbsp Worcestershire
1. Combine all ingredients in the crock pot and cook for 4-5 hours on high or 7-8 hours on low.
Well.. we are moving.. again. I think we should become nomads. Moving three times in one year qualifies for that, I believe.
When we moved to Tyler, we knew our living situation was temporary. We are literally living in a shack and the drive is 1.5 hours for handsome one way to work. He has been such a trooper sacrificing that time for me to have this job. But, we have been constantly looking for a new place to move. However, people don’t seem to be dog lovers as much as we are, especially for great danes. So you could blame our dogs for our current living situation. Yes, let’s….
Anyways, we found a great place in Lindale, Tx which will make Davey’s drive only 45 minutes or so one way! We will be living in an actual house with lots of space and a nice yard for the dogs. So, we are VERY excited! I just want to get moving over with already!
Along with moving, we are just about 2 months away from the wedding! EEE! I am so excited. We are winding down with projects and what not so it literally is just a waiting game until the wedding! We are going to Nashville this weekend to plan out our ceremony and meet with our Pastor so that will be really exciting.
I made these little treats, which are somewhat healthy, because I am nearing the end of my patience with dieting for this wedding 🙂 Can’t wait to do some real cooking and baking for you in our new house!
2 cups chocolate chips (I used semi-sweet)
2 cups granola (your favorite kind)
2 cups of coconut flakes, lightly toasted
2 tablespoons of flax or chia seeds (optional)
Melt chocolate over double boiler.
Mix in the granola. Then refrigerate for about 5-10 minutes to just harden the chocolate a bit.
Remove from refrigerator and roll into little bite size balls. Then roll in the coconut until coated.
DONE! Try not to eat all in one sitting..
This cake is a perfect summer dessert! Light and airy, it has a divine taste with the mix of lemons and almonds. Being made with almond meal, it is completely flour-less and tastes wonderful when chilled completely!
1 stick unsalted butter, softened
1 1/3 cups sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
4 eggs, separated and at room temperature
2 1/2 cups almond meal
10 1/2 oz ricotta
Flaked almonds, to decorated
Icing sugar, for dusting
If you can’t find almond flour or meal in your grocery, it is really easy to make on your own! Just buy a couple bags of slivered almonds and process them in a food processor! You are also able to control the consistency of it, so you can make it more grainy or more fine.
Once you have your almond meal made, just put it in a bowl and set aside. Next, preheat your oven to 325 degrees. Line your round cake pan with wax paper and coat with a little bit of butter or canola oil to keep the cake from sticking.
Next, take the butter, sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes until pale and creamy. Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake pan and smooth out with a knife. Top with almonds and bake for 40-45 minutes. Allow to cool completely and then dust with icing sugar if desired.