Icy days call for soup | red lentil soup

Seriously winter? Get on outta here. It's March in NC. We should have sunshine, warmth, Spring. Not ice, degrees in the teens, and jackets. Go away. I am seriously tired of the cold weather and being 'locked' up inside. My house can only take so much more cleaning and purging sprees. I need picnics and vitamin D in my life ASAP.

The only good thing the cold is for is soup (OK...and hot chocolate... and snuggling). One of my new found favorites is a red lentil soup I concocted a few weeks ago. It's warm, delicious, easy and good for you.

What you need:
coconut oil (or whatever kind of oil you like to use)
1 onion, chopped
1 carrot, chopped
1 tsp cumin
1 tsp tumeric
1/8 cayenne (or to your desired heat level)
1 tsp paprika
salt & pepper
6 cups veggie broth
1 can fire roasted tomatoes
1 cup dried red lentils, rinsed

Heat the oil in a pot (use one big enough to hold everything). Add onion and carrot. Cook for 4-6 minutes. Add seasonings and cook until fragrant (around a minute).

Add tomatoes, veggie broth and lentils. Bring to a boil. Cover, reduce heat down to a simmer and let simmer for 20-25 minutes.

It doesn't get much easier than that. This meal would be yummy with a little yellow or red pepper added in if you have some but I didn't (add and cook with the onions/carrots about two minutes in). and maybe top it off with some cream at the end. With or without additions, I think it's a soup you'll enjoy, especially on a cold afternoon like today!

pb&j grown-up style

Who doesn't love a good pb&j sandwich? It's easy, delicious and brings back childhood memories. I don't eat these suckers a ton (mostly because bread is a rare find in our pantry) but lately I've been craving the heck out of one.

We had bread. Check. We had peanut butter (and three backup jars.....just in case the apocalypse comes we have to have our peanut butter supply to survive, of course). Check. And, we had no jelly. Or we did but it was questionable. So, I grabbed the next best thing. Fruit. And it was soooooooooo yummy! I fell in love. It was sweet, crisp and peanut buttery all over.

Here's what you need:

2 slices of toasted bread

1/2 an apple (any kind but I used Granny Smith)

Honey

Peanut butter

1/2 a banana

Slather on the peanut butter to your taste buds liking to both pieces of bread. If you haven't guessed, I love peanut butter so I use a generous helping.

Drizzle honey over peanut butter.

Thinly slice the apple and banana and layer. I did one layer of each but it would def be delicious with more. Feel free to add to your liking and/or what your mouth can handle. 

Slap together and enjoy! Sides well with a little fruit cocktail made from the leftover apple and banana and any other fruits you have laying around. Whoever said pb&js can't be that great for you were clearly wrong (because I'm sure someone has claimed it's unhealthy). Enjoy! 

skinny morning glory muffins

little (ish) sugar. lots of goodies. i'd like to say these are about as healthy as you can get for muffins.

what you need:

1 1/2 cup flour (whole wheat if available)

1 1/2 teaspoon baking soda  

2 teaspoons ground cinnamon 

1 teaspoon baking powder  

1/4 teaspoon sea salt 

2/3 cup unsweetened applesauce (or 2 apples to make your own)

1/2 cup pureed sweet potato 

1/4 cup honey  

2 teaspoons pure vanilla extract 

2 eggs  

1 cup diced, peeled apple

3/4 cup dried cranberries 

1/2 cup chopped walnuts 

1/2 cup grated carrots  

1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided 

how to:

If you are fresh out of applesauce but have a few apples lying around. Peel, core and slice up two apples. Add apples to about 1/2 a cup of water in a small saucepan. Cover over medium high heat for 10 minutes. Mash or use a submerssion blender. 

Preheat oven to 350°F.  

Mix together flour, baking soda, cinnamon, baking powder and salt. 

In a separate bowl, whisk together applesauce, sweet potato purée, honey, vanilla and eggs

Add to flour mixture and stir until combined. Add chopped apple, raisins, walnuts, carrots and 1/4 cup of the coconut.  Stir gently until combined. 

Spoon batter evenly into 16 paper-lined muffin tins and top with remaining coconut. Bake for 25 to 30 minutes -- they should be golden brown and puffed up. 

Enjoy!

modified from Whole Foods

Apple Cinnamon Simple Syrup

Whether you're mixing cocktails or making goodies, this simple syrup is one you'll want to add to your collection. Or it would make a cute gift. Bonus, it makes your house smell ah-maze-balls.

Ingredients for one batch

two apple peels
two cinnamon sticks
1 cup of brown sugar
1 cup of water

bring water and sugar to boil. let it melt and turn down heat. add apple peels and cinnamon. let simmer for 30-45 minutes. 

DIY pumpkin spice latte

A little behind on the season but recently I've been experimenting with a pumpkin spice latte. This morning I even added a dollop of freshly pureed pumpkin. Delish. But don't worry, pumpkin isn't necessary for this treat.

Needed for one:
freshly brewed coffee
1/8 tsp pumpkin spice seasoning
1/8 tsp vanilla
2 tsp maple syrup (or 1 1/2 tsp brown sugar)
milk (you can use regular, soy/almond milk or creamer)
a dollop of fresh pureed pumpkin, if desired and available

Place maple syrup, seasoning and vanilla in cup (and pumpkin, if applicable). Add coffee. Stir. Heat milk in the microwave for 45s. Whip milk with  one of these guys (they are sold individually at the store). Top coffee with desired amount of milk. Sprinkle a little additional pumpkin seasoning on top.

I'm an add-to-taste kind of gal. Hubs likes sweet. I don't. I like bold. He likes subtle. Use this recipe as a guideline. Add the ingredients to your taste buds liking and enjoy!

Pumpkin Harvest Soup

Oh, sweet October. When there's a chill in the air, there is nothing better than a bowl of soup, a comfy sweater and a cup of hot chocolate. Harvest soups are one of my favorites. And this chilly October Monday calls for something warm and snuggly. Here's a yummy soup for your belly with all in-season veggies (for nc).

hello october by celeste-hurtig-arrigo featuring a grey racerback tank

what you need:
1 tbsp olive oil

2 red potatoes, peeled and chopped

1/2 sweet potato

1/2 large onion, chopped

1/2 turnip, chopped

4 1/2 cup(s) chicken broth

1 1/2 cups cooked pumpkin

salt
ground pepepr

1/4 teaspoon ground nutmeg

1/4 ground ginger

5-8 sage leaves, chopped up

a spring of thyme, chopped

1/2 cup heavy cream 

Heat olive oil in  a large pot over medium heat. Add potatoes, turnip and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.

Stir in pumpkin. Using an immersion blender, purée mixture until smooth.  Stir in salt, ginger, pepper, nutmeg, sage and thyme. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Serve and enjoy!

To use fresh pumpkin, cut a baking pumpkin in half, deseed and bake at 350 F for 45 minutes to an hour. Once soft and cooked through, spoon out pumpkin. 

Thai Coconut Curry

Asian food is my thang. It makes my belly happy. It's what keeps my world spinning. I crave asian food like every day and the whole one income thing and eating healthy keeps us from eating every meal out. Boo. Needless to say, experimentation at home, it is. Curry has been the most successful to-date. It's a bit spicy, so watch out. You might need a kleenex or two while devouring.

what you need:
1 tablespoon coconut oil
2 tablespoons (or more) Thai curry paste
1 tbsp curry powder (Penzey's sweet curry powder is what I use)
1 tsp turmeric
5 scallions, white and green parts thinly sliced
3 garlic cloves, minced
1-inch piece peeled ginger, thinly sliced or sub 1 tsp ground ginger if you don't have fresh
6 cups mixed sliced in-season vegetables (I used 1 bell pepper, 1 1/2 zucchini, 1 yellow squash, 2 large red potatoes, 1 turnip, 1/4 head of brocolli, 1/2 med onion)
2 lemongrass stalks, bottom third only, tough outer layer removed, slice up
2 cups  vegetable stock
1 14-oz. can light unsweetened coconut milk
2 sprigs thai basil plus leaves for garnish
2 cups rice

Heat oil in a large pot over medium heat. Add curry paste, curry powder and turmeric and cook, stirring, about 1 minute. Add scallions, garlic, and ginger. Cook;  reduce heat if needed to prevent browning/burning. Cook until softened, about 4 minutes.

If you turned the heat down, return heat to medium; add vegetables and lemongrass. Stir occasionally, until vegetables begin to soften, 8-10 minutes. Add broth and coconut milk. Vegetables should be covered. Add more broth if needed. Bring to a simmer.

Add basil sprigs and cook another 10 minutes. Season to taste with salt  or curry paste for extra flavor and spice.

Top rice with curry. Garnish with basil leaves and eat your face off.

 I'm linking up with Jessica and Ashley

Chilly day. Chili recipe.

There was finally a hint of fall in the air today. It was a day that called for jeans, a big comfy sweater and boots. The perfect amount of chilly. 

I typically plan out meals on Monday and chili was not on the list but with the cold air and overcast day, a bowl of chili was exactly what I needed. And it was just what I needed. 

What you need:

1 tbsp olive oil

1 sweet potato, peeled and diced

1/2 an onion, diced

1 small green pepper, diced

3 garlic cloves, minced

 2 bay leaves

1sprig fresh oregano 

1/4 -1 tsp cayenne pepper ( depends on the level of heat you want)

3 tbsp paprika

2 tbsp dried oregano 

1 tbsp Penzeys Arizona Dreaming seasoning (you can sub chili seasoning)

1tbsp cumin

 2 cans fire roasted tomatoes

1 can garbanzo beans

1 can black beans

1 can red kidney beans

2 ears of corn, cut from the cob 

Toppings: sour cream, shredded cheese, chopped green onion, radish slices, etc. 

Heat oil in a a large soup pan on medium heat.  Add sweet potato and cook for 5 minutes or until starts to soften. Add onion and cook for a few minutes. Add green pepper and cook until veggies have cooked through. 

Add garlic, bay leaves, fresh oregano and cayenne pepper. Stir for a minute. Add remaining seasonings, tomatoes and beans. Add 1/2 cup water. Bring to a boil, cover and reduce to simmer. Simmer for 45 min to an hour. 5 minutes before serving, add corn and heat through. 

Serve hot, top with your choice of toppings and pair with a delicious glass of Trader Joe's Apple Cider (another item that I wasn't intending on having this week but I couldn't resist) for a perfect cold day meal. 

And because I was far too hungry to grab the camera. You get a lovely phone photo. 

Kale and bulgur

Dear kale, love you, mean it, but we may need a break from one another. 

Since we've been out of town so much this month, this week I've been experimenting with whatever we have in our house. Trying to use whats in our fridge up. Needless to say, I think we've eaten kale at every meal this week. Today's creation was yummy, super easy and share worthy. I don't measure (oops) so the measurements below are a rough estimate. Modify to your liking! 

Kale and Bulgur  Pilaf

What you need:

2 tbsp olive oil 

2 garlic cloves

1/2 cup chopped onion 

8 cups fresh shredded kale - washed and ribs removed

1  1/2 cup corn

2 carrots diced

1 green pepper chopped

1/4 cup uncooked bulgur

Salt and pepper to taste

Penzey's Arizona Dreaming seasoning (season to taste... I used about a tablespoon)  

What to do:

1. In saucepan, add 1/2 cup water and bulgur. Bring to a boil over high heat, reduce to low heat, cover and simmer for 10 minutes. Remove from heat and let sit covered for 5 minutes. While cooking bulgur,  you can cook up the other part. 

2. In separate pan, heat oil in pan. Add garlic and onions. Cook for a minute. Stirring occasionally. 

3. Add carrots and green pepper. Cook for about 5 minutes or until carrots start to soften. Stir occasionally.

4. Add kale, corn and about 1/8 cup water and cover. Stir occasionally. Cook until kale is wilted.

5. Add seasoning and salt and pepper to taste. Stir and cook for an additional 2-3 minutes. 

6. Add bulgur to kale mixture and mix it. 

7. Serve and eat up! 

Enjoy! 

When life gives you cukes, make pickles

It's been two weeks. Two weeks since my last day of work. Our house is clean. Our bellies full of good stuff. We're not eating each others heads off. Happy and content. Best decision ever. We're kind of in a waiting pattern right now for our pizza food truck so I'm spending time being a wife and only a wife. Personally, I love it.

I've started canning things, baking, creating, etc. All those things I added to my want to try one day, I've started doing. After making three batches of pickles in two weeks, I figured this must be a recipe worth sharing.

P.s. If your husband is like mine and devours everything, double  triple the recipe.
P.s.s. I'm all about compromise. If you're missing something, substitute. Don't have enough, work around it.  I used coriander seeds instead of celery seeds this last time and it was fine

 

Trudi’s Pickle Recipe

6 Cups thinly sliced cukes (pickling cucumbers  from your local farmer are the best)
2 Cups thinly sliced onion
1 1/2 Cups sugar
1 1/2 Cups cider vinegar
1/2 Teaspoon salt
1/2 Teaspoon mustard seed
1/2 Teaspoon celery seed
1/2 Teaspoon brown turmeric 

Sterilize jars, lids and rings in boiling water for 15 minutes

Layer pickles and onions in a bowl

In a saucepan, mix sugar, vinegar, salt, mustard seed, turmeric and celery seed. Bring to a boil and stir

Put pickles and onions into liquid mixture. Bring to a boil and stir




































Put pickle mixture into jars, attach lids and rings and secure (I wipe the lids of the jar with a clean cloth prior to putting the lids on just to make sure nothing get stuck and lets air in or goes bad)

 


































Invert jar for 5 minutes and listen for a pop. Flip them over and test the little button thing in the middle. If you aren't able to pop it up and down, it's perfect -- store in fridge or pantry and eat at your leisure. If you can pop it up and down, stick them in the fridge and eat within a few weeks.

 





















Enjoy pickle head!

                           

                            

herbs = cocktail making

When life gives you lemons, you make lemonade. When life gives you herbs, you make cocktails!

Our herbs have grown rampant this year. They are growing quicker than we can use them... Times 100! We found the best way to use them up is to invite friends over and make drinks!

Here are a few recipes your taste buds will obsess over:

Peach Whiskey Smash: Bourbon, mint, fresh peach slices, simple syrup, water

The Cuke: Gin or vodka, mint, cucumber, lime, sugar, club soda

Pineapple Basil Cocktail: gin, basil, pineapple juice, lime and club soda

On a side note... I've heard old school 98 degrees and lfo on the radio this past week. Crushin hard!

beat the heat: lavender lemonade

Whether you're planning a party or just need something to cool you off from the heat, lavender lemonade takes a fun spin on a childhood favorite {and your taste buds will be pleased}.

What you need:
One gallon of water
7 sprigs of lavender
2 cups lemon juice
3 cups sugar {about 12 lemons}
1/2 cup lime juice {roughly 5 limes}

In a large saucepan, bring water to a boil with a tbsp of lemon zest and sugar. Add lavender sprigs and remove from heat. Add lemon and lime juices. Cool to room temperature, strain and chill. Serve on ice with lavender sprigs, mint, basil or thyme for garnish. Enjoy!

 

poor man's pasta

We all have our go-to, super easy meals that we turn to on those nights where cooking is the last thing you want to do and time is the last thing you have. Last night was one of those nights.

So, we made 'poor mans pasta!' This is one of Mike's bachelor day recipes that he came up with.

All you need is:

2 medium yellow squash
2 medium zuchinni
a handful of fresh green beans
1/3 box of pasta
parm cheese

boil the pasta according to the directions
fill a large, shallow saucepan with water and bring water to a boil
cut the zucchini and squash in half and then cut into 1/2 pieces
cut off the icky end of the green bean and cut them in half
throw zucchini, squash and green beans in boiling water, add salt
boil for 10 minutes
add pasta
serve on plate - include a little bit of the water
add shaky cheese all over! go crazy!
salt and pepper to taste

easy, quick, healthy and yummy! Oh, and cheap.

trade in for a salmon burger

Memorial day weekend is usually filled with sunshine, friends and grilled goodies. As much as I used to love a good ol' juicy hamburger right off the grill{I don't really eat meat anymore}, sometimes you just want to throw something different on the grill every once in awhile. This may not be as relevant at the beginning of the summer but I guarantee come September and your 46th cookout, your taste buds will crave a little something different.

So, how about trying a salmon burger? Not only are they delicious with a bun but they make a tasty recipe without too! And, they are pretty easy, require few ingredients and easier on the hips.

You'll need:
a pound of salmon - take off the skin and cut into small pieces
1/4 sliced scallions
zest of a lemon
1/2  tsp salt
olive oil
buns, lettuce, tomato

yogurt tarter sauce {see below for recipe}

- throw the salmon pieces into a food processor and pulse until chopped up, stir in scallions, lemon zest and salt
- form mixtures into patties and chill for 30 minutes or so
- drizzle patties with oil and throw on the grill {2-3 min each side}
- top patties with yogurt tarter sauce, lettuce, tomato, etc.

to make the yogurt-tarter sauce mix together:
1/2 Greek yogurt (plain)
1 tbsp capers
2 tbsp fresh parsley
pinch cayenne


I will admit, I am questioning my willpower when it comes to grilling out. I love burgers but am obsessed with hot dogs. Like, literately, crave them when I smell charcoal and my heart skips a beat when I see someone pulling up the top of a grill. There is just something about unidentifiable meat that gets me going. I love it. smothered. covered. plain. with slaw, chili and onions. at a baseball game. in my backyard. anywhere. any way. any day.  But I just have to remind myself, the way I will feel afterwards {meat makes my belly hurt} is not worth the delicious party that will go off in my mouth during... or is it?

Have a wonderful memorial day! Wear sunscreen, eat well and laugh often! 

potatoes and peas

If you've learned anything about me, it is that I love food. I love it so much that as soon as it gets in front of my face its going right down the trap.This unfortunately means I often forget to snap a photo here and there to share it with you guys {I'm going to get better. I promise}. 

Also, if you know anything about me, when it comes to cooking... I like fast, easy, different and lots of flavor. I used to be the queen of what you call 'garbage' recipes. This essentially means combining whatever is left in the fridge and creating something edible. Ever since our detox in January I've been hooked on recipes {with some minor changes here and there}. One of my favorite places to go for easy, delicious and healthy recipes is www.wholeliving.com. 

Lately, both Mike and I have been crunched for time. By the time we get home from work, meetings, groups, etc. it's past our bedtimes. So, dinners and lunches have turned into super quick and super easy meals. Here's one of our favs: potatoes, peas and mint

What you need:

4-6 red potatoes

1/2-1  cup frozen peas 

2 tbsp EVOO

1/3 cup chopped mint

salt & pepper

Boil the potatoes for roughly 10 minutes. Fill a small saucepan with peas, cover with water and simmer. Drain potatoes. Before draining peas, pull out 4 tbsp of water from the pan. Drain and pour back into the pan or a bowl. Mash peas using the backside of a fork, 2 tbsp of the cooking water and 1tbsp EVOO. Mix in mint and rest of cooking water. Throw over potatoes. 

It's yummy. easy. healthy. quick. Use it as a main dish or on the side.

grandma's strawberry shortcake

Strawberry season is one of my favorites. I seriously can't name one thing that wouldn't be good with strawberries... ok well maybe a steak topped with strawberries would be gross {duh!} but just about anything else flies. 

Here's one of our favorite recipes -- strawberry shortcake. It makes a yummy dessert, snack and I'll admit ... we've eaten this for breakfast too, ha! Enjoy!

Your ingredients:

• Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1 stick butter, chilled
• 2/3 to 3/4 cup milk (almond milk works too).
• toppings:
• 1  strawberries
• 1/3 cup sugar
• 1 1/2 cups whipping cream for topping

Rinse, drain and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand or just while you are cooking. Whip the cream with a beater in a cold bowl {add sugar for sweetness} until it holds a soft peak. Refrigerate until ready to use.

Preheat the oven to 425 degrees. 

Combine the flour, baking powder, salt and sugar. Cut butter into small pieces and add to the mixture. Mix  well - there will be a few small chunks of butter left in the mixture. With a fork stir in the  milk, just until dough is moist. Be careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself {knead} 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk and sprinkle tops with  sugar.

Bake for 10 to 15 minutes, until risen and golden brown. Remove to your plate and split each biscuit horizontally. Top with strawberries and whipped cream. Replace the tops and top with a dollop of cream and one strawberry slice. 
recipe found here

Happy Friday!

Gotcha! It's only Thursday but it is Friday for me! I am so glad! This week has been poo-ey.

I have supposedly developed allergies that are meaner than my previous allergies, and I do NOT like them. They kicked my butt this week. All week I was tired, my throat hurt and I had a running faucet from my nose. It was just icky. The thing I love the most {being outside} isn't loving me back. Sad.

Also, when I'm sick, I'm pathetic. I don't work out. I sleep too much. I can't focus. Cleaning wears me out. Cooking wears me out. Useless. Luckily, I have a husband that takes great care of me and doesn't complain but encourages me to lay down and rest while he cooks, cleans and does everything else. 

But alas, it is {almost} the weekend  and ain't no allergies holding me down! I love the weekends but, then again, who doesn't? Weekends get sweeter and sweeter with time. With this warm weather, comes lots of fun things to do, grow, play, venture to and eat. 

here's to a few happy weekend things dreams:

Source: endlesssimmer.com via Kathleen on Pinterest

Source: stipje.blogspot.com via Celeste on Pinterest

Source: shannoneileenblog.typepad.com via Celeste on Pinterest

Source: marthastewart.com via Celeste on Pinterest

we got the beet

Lately, Mike and I have been diggin' the beets. They are soooo good. I don't know how I went so long without them. I will admit, I've only had red ones though. I'd love to try the other colors but they don't sell them at the farmers market here {and I'm too cheap to buy them at the gro sto}. Do not.. I repeat.. do not eat canned beets. That is why I never cared for beets. Real beets have much more taste.

I love adding beets to a salad but they even taste great with eggs! They add a yummy taste and nice texture to whatever you're doing. We usually bake them over the weekend so we have them readily available during the week for salads or hashes.

Baking beets are easy peasy: wrap in tinfoil {you don't need to peal them first!}, plop in a hot oven {400 works} for 40min to an hour, pull out, cool, peal {the skin falls right off}. done.

 to make this salad: toss beets, oranges, sunflower seeds, celery, spinach, balsamic vin together

{goat cheese would prob be yummy here}

You can seriously toss these suckers with almost anything. I haven't had a bad experience yet.

or add it to your breakfast -- so yummy and you cook up the beet greens too! Here's the recipe.

New beet eaters beware...they do color your #1 and #2. Don't be frightened when you go to flush the toilet and its pink! 

spaghetti sans noodles

Spaghetti without noodles?

Say whaaat?

For those of you choosing/have to go gluten free {or at least reducing your gluten intake} or you're just adventurous, here is a way to mix up an Italian favorite. All you need is a spaghetti squash to replace the noodles. Some of you are thinking, 'Duh-uh.. spaghetti squash.. of course you'd use it for spaghetti." But hopefully most of you have the same reaction as I did, " WOAH! That's so cool! Spaghetti squash for spaghetti noodles! Awesome!" If you had the first reaction, you prob know other really cool things... so share the goods. 

Start out by cutting a spaghetti squash in half and placing the two pieces face down in a baking pan. Bake for 30-40 minutes at 375 degrees. 

While the baking is going on, go ahead and make your sauce like you normally would. We sauteed garlic, onion, zucchini and yellow squash and mixed in a third of a jar of tomato basil sauce from Trader Joes. 

 

 Once the squash is nice and cooked, you will take out the guts {the seeded parts} and then fork out the rest. Think: scratching a back with a fork. It comes out all stringy and noodle-ie.

Fork {or spoon} the insides into your sauce and mix it all up.

  Serve and sprinkle with cheese, top with basil, do your normal spaghetti routine.

Most importantly, eat up & ENJOY!

blueberry yum yum

Good morning sunshines!
{by the time this gets posted... it will be the afternoon. woopsie}

Here's to a Sunday morning, steaming coffee and homemade scones!

here's your recipe {made by mike himself in bachelor days.. too cute}

to make these yummy beauties, you need:
3/4 cup buttermilk (we used almond milk and it worked great)
1/2 cup blueberries
2 1/2 cup flour - unbleached
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter (chop butter into tiny pieces)
1 egg
and for the icing:
1 tbsp lemon zest
2/3 cup powdered sugar
2 tbsp lemon juice

to make:
1. preheat oven to 350F
2. in bowl, mix flour, sugar, baking powder and salt together; add butter. mix well!
3. in separate bowl, mix egg and milk. combine with flour mixture. add blueberries and mix
4. flour surface and hands. flatten dough into circle about 3/4 in high
5. take really sharp knife and cut into triangles {like a yummy pie}
6. place on greased baking sheet {we used grapeseed oil but you can use cooking spray}
7. bake for 25 minutes at 350F
8. mix zest, lemon juice and powdered sugar together and drizzle over hot scones {after they've finished cooking}
ENJOY!

I've decided it's time I give my blog a little TLC. Poor thing never gets any love. I've enlisted hubs to make magic happen. We shall see what the next hour or so brings us.