Little Miss. M

Had to show you this cute little peanut  I got to work with last week.

Little Miss. M and her beautiful family joined me at a local park for a few family snapshots.

 I don’t think this cutie stopped smiling once!

The sweetest , nicest family! So fun working with you!

Zucchini OVERLOAD!

My garden has been in mass production lately of Zucchini. So I have been preparing and saving it in a thousand different ways.

I made this cake/bread last week. It was a snap to prepare and I froze a few mini loaves for later.

Zucchini Cake

2 Cups zucchini, grated

3 eggs

2 cups sugar

3 teaspoons vanilla

½ cup oil

¾ cup chopped pecans

2 ½ cups self-rising flour

¼ teaspoon baking powder

2 teaspoons cinnamon

Pinch of slat

Place all ingredients in bowl and mix well. Place into greased tin and bake at 350* for about 45 minutes depending on size of pan. Cool enjoy and freeze the leftover. Perfect for popping in the microwave for breakfast.

Linking up to theses great blogs today Tempt My Tummy - Tuesday at The Table - Tasty Tuesday - Home Sweet Farm

Tarantula's , Fish Fries and a Rainbow!

Ok, So, I have been away from blog land for what seems like forever!

And if I am to be honest it will be next week before my feet get grounded again.

It’s been a crazy fast paced start to our summer. And I am without doubt that I am not alone!

It all started with a mini Kindergarten graduation for little man

Hannah’s fifth grade graduation into middle school, Lord help me!

 A much overdue 11^th birthday sleepover.

 Pine Cove Base Camp! F-A-B-U-L-O-U-S!

Fishing in the back yard.

Slip-n-slides

 Fish Fries { Heart Healthy, right?}

Catching Tarantula’s crawling across our back yard.

And rainbows out the front door after a summer storm.

I have been busy with photo shoots that have kept me from my "free time" to craft. I hope to tackle a few things this weekend to share with you next week.

Blessing for a wonderful weekend!

Pop Quiz Friday!

I've got a little pop quiz for you today!

 What eats tree bark?

Water hoses?

Plants?

makes these little lovely’s?

and puts a smile across little man’s face?

B-R-O-N-X!

This weekend, unbeknown to him, Bronx is relocating to the ‘way out yonder’ part of our yard. It’s the only hope we have of keeping our home from looking like a Red Neck greeting card!

So in-between t-ball tournament games we I will be re-digging a new underground fence, for that cute little destructive beast!

 Happy Friday!

* UPDATE* I have added a "search this blog" and "follow me by email". You can find them both located on the right.

Roadside Hunting

When I see something like this driving down the road

I sit up a little straighter in my set, thinking I’ll get a better view, my heart goes pitter patter and my kiddos moan and groan!

 Please tell me there are others out there just like me! This past weekend we ended up with a last minute “free” day, a day that we did not HAVE to watch the clock and be somewhere. That equaled free time to stop and dig through moments like this.

Here’s what my “hunting” got me.

 Bag of vintage glass Christmas ornaments.

Two silver plated serving pieces {display only}

A great shaped glass covered pedestal bowl.

And this turquoise ceramic planter.

 All this for $10 BUCKS!!!!

 Looking forward to finding a home for them all.

Mexican Quinoa Salad

I’m on a new Quinoa kick. I call it new because, for me, cooking with Quinoa is something I have had on “my list” but just now getting around to doing.

Here is a Mexican Quinoa Salad I made for a recent family get together. I had a little fun making the guys in the family guess what they were eating.

Mexican Quinoa Salad

1 Cup cooked Quinoa

15 oz. can of black beans, rinsed and drained

15oz can of sweet corn, rinsed and drained

1 Green bell pepper, chopped fine
1 Yellow bell pepper, chopped fine
1 Red bell pepper, chopped fine
¼ cup chopped scallions
1 avocado, chopped
2 Tablespoons Olive Oil
1 Tablespoon Apple Cider Vinegar
1 Tsp. ground cumin
2 Tablespoons fresh lime juice
1 bunch cilantro, chopped fine
Salt and pepper to taste

First make your dressing by mixing the olive oil, vinegar, cumin, lime juice salt and pepper together in a small bowl and set aside.

While Quinoa is cooking chop all your veggies and drain your beans and corn. Mix together veggies, beans and corn in large bowl. After Quinoa has cooked and, allowed to cool, mix into your veggies and drizzle with dressing. Adding more olive oil if desired.  When taking the dish I waited to chop and add my avocado just before serving.

 This is served great as a side dish, dip or main meal for those hot summer days.

Linking up to these great sites today Tempt My Tummy - Tuesday At the Table - Tasty Tuesday - Home Sweet Farm - 33 Shades of Green - These Chicks Cook

 Enjoy

National Sweet Tea Day

In honor of a true Southern tradition, today is National Sweet Tea day. Life does not go on, here in the South, without some good ol' Sonic Route 44 Sweet Tea.