Nickel Creek

23 Apr

Processed with VSCOcam with c1 presetThe last few weeks have been busy. I can’t help but enjoy how busy spring can be. I feel so rejuvenated after a few minutes outside.

Recent highlights include:

New bushes, ferns and succulents

Porch sitting with sweet friends and strawberry shortcakes on Easter Sunday

Open House day at work with Ice Cream Sundaes (below is one of my student’s colorful bowl)
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Last Friday, Ryan and I went to the Nickel Creek concert at the Ryman. It was one of the first stops on their tour since they got back together. I was just in awe of how amazing they sounded. The Secret Sisters opened and I really enjoyed their sound as well. If you haven’t ever listened to Nickel Creek, give it a try. I have such great memories from college while discovering them. They all came rushing back Friday night at the show. secret sistasProcessed with VSCOcam with c1 preset Processed with VSCOcam with c1 preset

Color Run

8 Apr

Two weekends ago, Ryan and I did the Color Run with Loren in Nashville. The weather wasn’t near as pretty as last time, but we had a great time!20140405-184207.jpg20140405-184105.jpg 20140405-184121.jpg 20140405-184135.jpg 20140405-184158.jpg After the run, we had a quick brunch at Barista Parlor all decked out in our color. 20140405-184145.jpg

NYC Part 2

5 Apr

Here is part two of my New York trip. If you missed part one, check it out here.20140405-180711.jpg20140405-180722.jpgWe did a lot of exploring and walking around the city.

20140405-180803.jpgOne of the highlights of the trip was touring the New York Times.

20140405-180832.jpg20140405-180930.jpgThe other really exciting thing was seeing Scott Pelley! I love 60 Minutes so I was having a major celebrity moment on the front row of his keynote.

20140405-180840.jpg20140405-180635.jpg20140405-180916.jpg20140405-180653.jpg20140405-180702.jpgThe Talisman took home a Gold Crown award from the Columbia Scholastic Press Association.  This group was pretty happy to be able to accept it in person:20140405-180811.jpgWe celebrated by eating the “best cookie ever” from Levain Bakery.20140405-180626.jpgThe conference ended around lunch time on the last day that we were there, so I got to spend the rest of the day around the city. It was a really beautiful day with bright sunshine. Katie and I got lunch with Ashley in a park by the river. It was so sweet to catch up and see where Ash and Philip live.20140405-180939.jpg20140405-180730.jpg20140405-180738.jpg20140405-180857.jpg20140405-180848.jpg20140405-180907.jpgHolmes sent me an awesome list of things to eat in NYC. It was really helpful. There are so many great options. I was never disappointed at the end of a meal.

 

Mint Chip Meringue Cookies

3 Apr

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This month for the Leftover Club I was paired with Sandra from Meadows Cooks Healthy Recipes. She made some cute little Brown Butter Oatmeal cookies. I am going to have to make these at home soon! I can’t imagine how delish they would be right out of the oven.

I was having a hard time deciding what to make this month and was talking with my coworker about it at lunch yesterday. She asked what my mom used to make around Easter. I remembered these delicious cookies that we always had at the beginning of spring – Mint Chip Meringue Cookies. The recipe is a little temperamental and mine are not as pretty as my mom’s, but they are tasty. The outside has a nice crunch while the inside is really soft. Processed with VSCOcam with c1 preset

I have really enjoyed being part of the Leftover Club because it pushes me to try new things in the kitchen. If you would like to be part of the club, visit www.theleftoversclub.com for more info.

Mint Chip Meringue Cookies

Recipe from Julie Hill

Makes 36 cookies

Ingredients:

  • 2 egg whites
  • Dash of Salt
  • 1/4 teaspoon cream of tartar
  • 3/4 cup of sugar
  • 1 small package chocolate chips
  • 1/2 teaspoon peppermint flavoring
  • A few drops of green food coloring

Directions:

  1. Preheat oven to 350 degrees for 1/2 hour.
  2. Beat egg whites, salt and cream of tartar until frothy.
  3. Gradually add sugar and beat for 15 minutes.
  4. Fold in chocolate chips, peppermint and green food coloring.
  5. Turn off oven.
  6. Put mixture on ungreased cookie sheet in big spoonfuls and place in oven for 1 1/2 hour. Don’t open oven door during cooking time!

For a variation, omit peppermint and food coloring. Then add 1 teaspoon vanilla and 1/4 cup chopped nuts to remaining ingredients.

 

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Leftover Club

NYC

25 Mar

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The photo above really describes our whole New York City trip – lots of selfies, lipstick and subway rides. More to come, but here are a few photos in the mean time.Processed with VSCOcam with f2 preset Processed with VSCOcam with b5 preset photo 4

Brunching- Eggberts Sunriser

13 Mar

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At least one Saturday a month, we have our friends over for brunch. We usually make traditional things like pancakes or french toast, but this week we decided to try something new.  I saw this recipe on Pioneer Woman’s show – the Eggberts Sunriser. It had quite a few steps, but totally worth it.

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Ingredients

  • 8 cups Frozen Hash Browns
  • 20 whole Frozen Mini Potato Wedges
  • Canola Oil, For Frying
  • Salt And Pepper, to taste
  • 1 whole Medium Onion, Diced
  • 1 whole Green Bell Pepper, Diced
  • 1/2 whole Red Bell Pepper, Diced
  • 1 whole Jalapeno, Seeded And Diced (optional)
  • 1-1/2 cup Diced Ham
  • 1-1/2 cup Sharp Cheddar Cheese, Grated
  • 4 Tablespoons Butter
  • 8 whole Eggs

Instructions

Fry hash browns and potato wedges in separate skillets according to package directions until golden brown and crisp. Sprinkle with salt and pepper. (May bake in the oven if you prefer). Drain on a paper towel and keep warm.

Heat 2 tablespoons butter in a large skillet. Throw in veggies and ham; toss around for several seconds. Turn off heat and allow to stay in pan.

In four individual skillets (or one very large one) layer:

Hash browns
Veggie/ ham mixture
Grated cheese

Place into a preheated 300 degree oven for a minute or two, until the cheese is melted. Remove from oven with an oven mitt, as skillet will be hot.

Melt two tablespoons butter in a nonstick skillet and fry eggs to the specifications of your guests.

Place five potato wedges over the top of the melted cheese, then top with two eggs per skillet.

Processed with VSCOcam with f2 presetWe also had Loren’s perfect banana bread and some yummy Lemon Blackberry Loaf from my Leftover Club partner, Faye.

Check out Loren’s Insta-video for more from brunch. The next three hours were full of Phase 10. My kind of day.

Ryan’s Birthday

12 Mar

A few weeks ago, we celebrated Ryan’s birthday with a delicious steak dinner and the wonkiest cake.
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We got the meat from a local meat shop. I don’t think we will be able to go back to the regular grocery store. The taste was so much better.bday dinner

I used my strawberry cake recipe  but things weren’t too pretty. It tasted great! Processed with VSCOcam with t1 presetProcessed with VSCOcam with f2 preset

Thank you to Loren for snapping some pics!
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