Thursday, March 29, 2012
Jewelry for a Cause
True Prep Crest
Open Your Heart
The Blue Wave
Jewelry for a Cause donates 10% of all proceeds to various schools and charities. Wounded Warrior Project, St. Jude's, Adopt a Dog.... just to name a few. Its a win, win!
Wednesday, March 28, 2012
Taza Chocolate Covered Almonds
Gluten-free, dairy-free and soy-free! Annnnd made locally?!! Taza Chocolate Covered Almonds. Jackpot!
Monday, March 26, 2012
Shoemint Giveaway!!
Rockstar Diaries is hosting a fabulous giveaway! Not one, not two, but THREE pair of shoes from Shoemint! Yes, please!
Elizabeth McKay
Even though the weather has dipped back down to more seasonal temps, I'm still dreaming of tunics. Like this one from Elizabeth McKay's Spring line!
Thursday, March 22, 2012
Cooking For Fun
Check out my friend's new cooking blog, Cooking for Fun!! Word to the wise. Make sure you always read the ingredient list carefully! T= tablespoon, t= teaspoon. Ha!
Wednesday, March 21, 2012
Spaghetti Squash and Sausage Bake
One word. YUM!
1 medium sized spaghetti squash
1 package sweet sausage (I use A Wee Bit Farm)
1 yellow onion, diced
3 C spinach (kale works too!)
2 cloves garlic, diced
1 C chicken stock
1 T tarragon
1 T thyme
3 eggs
salt and pepper to taste
Heat oven to 350, cut squash in half, remove seeds and bake face down in pan for about 40 min
While the squash is cooking....
Saute onion and garlic in pan
Add chicken stock and spinch
Cook until spinach is wilted
While spinach is wilting, in a separate pan, cook sausage
Once sausage is cooked and spinach is wilted, combine the two
Season with tarragon, thyme, salt and pepper
Once squash is cooked, string with fork
Mix squash and sausage mixture together and pour in 9x9 baking dish
Wisk eggs and pour over squash/sausage mixture
Bake at 350 for about 25-30 minutes, until top is brown and eggs are cooked thoroughly
1 medium sized spaghetti squash
1 package sweet sausage (I use A Wee Bit Farm)
1 yellow onion, diced
3 C spinach (kale works too!)
2 cloves garlic, diced
1 C chicken stock
1 T tarragon
1 T thyme
3 eggs
salt and pepper to taste
Heat oven to 350, cut squash in half, remove seeds and bake face down in pan for about 40 min
While the squash is cooking....
Saute onion and garlic in pan
Add chicken stock and spinch
Cook until spinach is wilted
While spinach is wilting, in a separate pan, cook sausage
Once sausage is cooked and spinach is wilted, combine the two
Season with tarragon, thyme, salt and pepper
Once squash is cooked, string with fork
Mix squash and sausage mixture together and pour in 9x9 baking dish
Wisk eggs and pour over squash/sausage mixture
Bake at 350 for about 25-30 minutes, until top is brown and eggs are cooked thoroughly
Tuesday, March 20, 2012
Bluebonnets
Spring has sprung here in the northeast and I can't help but think of all the lovely bluebonnets covering the landscape back home.
Thursday, March 15, 2012
Cape Madras Giveaway!!!
BLC from The Company She Keeps is hosting a giveaway! One Cape Madras tunic of your choice. FREE!!! I heart giveaways!!!
DIY Pom Pom Scarf
Thanks to KGB at Monograms and Martinis for this DIY project. Spring is in the air and I've been crushing on all things coral and orange. This scarf is just too cute! And the tutorial looks sooo easy!
Wednesday, March 14, 2012
Thursday, March 8, 2012
Wednesday, March 7, 2012
Tuesday, March 6, 2012
Monday, March 5, 2012
Honeyville Farms
Best. almond flour. ever. Ground so fine, its perfect for all those baked Paleo goodies!
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