Friday, October 10, 2014

Five on Friday

Happy Friday, friends! I don't know about you, but this has been the longest week ever. We have been fighting a stomach bug in our house for literally a week now. I have never been more happy to see a weekend! So let's talk about what I'm loving this week.

Avocado toast is my favorite, and I am totally digging this seasonal version.

Anthro is my go-to for dresses, and I picked up this lovely a few weeks ago.
Just might have to find another {or two!} since all dresses are 15% off right now!

These are a new favorite in our house right now!
The boys {and I} cannot get enough.

We are hosting our annual family Halloween costume party later this month, and I'm thinking these loot bags are must!

5. Rosemary Beach
And this is where we are heading in the morning!
Cannot wait is an understatement.
I have never been so ready for some fun in the sun and a much needed vacation.

So what are you up to this weekend? What are you loving these days? Cheers to the weekend!



Thursday, October 9, 2014

Pinspired: Rosemary and Garlic Roasted Potatoes Pizza


I always say I could live off cheese and bread alone. Well add potatoes, garlic and rosemary and you're really living! Found this bad boy on Pinterest and was pinspired to try my hand at some homemade pizza. It did not disappoint! This pizza {along with a big glass of red wine!} is my new favorite indulgence.


Rosemary And Garlic Roasted Potatoes Pizza
adapted from Seasaltwithfood

Ingredients:

Fresh pizza dough
Basil pesto
Mozzarella, sliced
1 Bag fingerling potatoes, ½ inch diced
2 Tbsp olive oil
4 Sprigs rosemary
4 Cloves garlic, smashed
Sea salt
Black pepper
Gorgonzola cheese crumbles, optional

Directions:

Preheat oven to 425˚F.

Toss the diced potatoes with garlic, olive oil, sea salt, black pepper, and rosemary. Bake in the oven for about 30 to 35 minutes until golden and tender.

Roll out the dough on a lightly floured surface. Spread the pesto over the dough. Scatter the mozzarella cheese, follow by the roasted potatoes. Sprinkle some Gorgonzola cheese crumbles, if desired.

Bake the pizza for about 12 minutes, or until the cheese is bubbly. Enjoy!


Tuesday, October 7, 2014

Love Me Some Fall Hats

Cooler temps finally appeared this weekend yet we were cooped up inside thanks to a terrible stomach that took over our house. I had to stop looking at Instagram because I was so jealous of all the trips to pumpkin patches! Fall is my absolute favorite time of year, and I love all that comes with it in the way of fashion. Sweaters, boots and scarves. It's just the best. The one piece I am absolutely loving right now is the Fall hat. I live in hats in the summer {mostly to cover my unwashed hair!} and am needing one for this new season. Here are some of my favorites right now.






So which one is your favorite? What's your go-to Fall accessory?


Friday, October 3, 2014

Five on Friday

Happy Fall y'all! So excited Five on Friday is back and what perfect timing. October is one of my favorite months and this morning I'm sharing all things Fall that I'm loving lately.

1. Fall inspired tablescape
Found these fabulous gold lanterns and paired them with some pumpkins and antlers.
Loving how it all came together!

Now that my table is set, I'm ready to host!
One of my favorite Fall foods is a good, hearty soup.
Dying to try this tasty one.
How scrumptious does that cinnamon pecan oat crumble look??

I cannot tell you how ready I am for cooler weather and have been dreaming of sweaters.
When I saw darling Ashely sporting this cozy sweater on Instagram the other day I knew I just had to have it.
Now if I can just have some chilly temps so I can actually wear it!

I'm hosting a Halloween themed girls night later this month and am thinking a candy bar is a must!
I have such a sweet tooth, especially when it comes to gummy candies.

We love Halloween in our house and the boys are already getting in the spirit!
I know I'm biased, but how adorable are those bony boys??


So what has you excited for Fall? Are you pumpkined out yet?? Here's hoping for cool, crisp weekend weather!

Thursday, October 2, 2014

No more takeout!

I love me some Chinese takeout. Especially fried rice. So I was excited to find a healthier version made with quinoa. And even more excited about how easy it is. No more takeout for us!

Crockpot Fried Quinoa
adapted from Hannah Holzmann


Ingredients:

2 cups cooked quinoa
4 tablespoons butter
5 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3 eggs
1 small bag of frozen veggies
Salt and pepper to taste
Sesame seeds for garnish

Directions:

1. Place all ingredients in the crock pot on low heat and crack the eggs over the top last.
2. Stir gently.
3. Cover and let cook for at least two hours, or until the egg has cooked.

Tuesday, September 30, 2014

Eight years

Eight years ago today I walked down the aisle in a tiny church at our family ranch. I was walking toward my future, and I thank God everyday that I got to walk out of that church holding B's hand as his wife. It was a magical night of dancing under the stars with our closest family and friends. What a journey it has been, and I can honestly say I love him more today than I did eight years ago. He makes me a better person, and I am beyond blessed to get to do life with him. Happy anniversary!

Thursday, September 25, 2014

Make this now!

We all love Pinterest but who else is guilty of just pinning away and never actually cooking, making, doing what you pin?? That is me! So, I'm starting with my Yum board and attempting to cook more of what I'm pinning.

I have been eyeing this delicious looking dish for some time now and whipped it up the other night. Oh my goodness. Make it now! It was so easy and so tasty. My kind of recipe!

Maple and Balsamic Roasted Brussels Sprouts and Barley
adapted from Rachel Schultz

Ingredients:

  • 1/2 cup barley
  • 1 pound Brussels sprouts, halved
  • Olive oil
  • Salt and pepper
  • ⅓ cup crumbled Gorgonzola cheese
  • ⅓ cup pecans pieces
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • ⅓ cup pomegranate seeds


Directions:

  1. Cook barley according to package.
  2. Heat brussels sprouts and olive oil in a skillet over medium heat.
  3. Season with salt & pepper and cook for 8-10 minutes.
  4. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  5. Toss barley, sprouts, pom seeds and pecans in a large bowl. Top with gorgonzola.