Saturday well spent ☀️ x Spent the morning laying on the beach with a new book, my fiancé and some incredible 70 degree weather. x I always used to feel like something missing after moving to Orlando when the only beach we visited was cocoa. It can be pretty touristy and parking is annoying. Not the beach vibes I grew up with. BUT then we finally found Playalinda and I couldn’t be happier! Now we have an annual parking pass and the car is always loaded up@with beach chairs and towels. x In other news I just started The Immortalists book after so many friends recommended it. I’ve already fully laughed and cried and I’m just 100 pages in. Definitely grab a copy from @target you when you can.
It’s officially spring, and though the weather is unpredictable here, you can see it in the shoots and blooms. Edible blossoms are some of my favorite gifts from spring, depending on the tree, you get a hint of the fruit to come. They are so delicious in salads and desserts. I’m thinking a creme brûlée is in the future of these little gems. What’s your favorite spring time edible?🌸
I do not understand why I can never take the 1 or 2 seeds to the final 4. I resist for none logical reasons and every year I feel mini embarrassment and shame. Hmmm its not a love for Cinderellas as much as a dislike of certain top teams. I think. My bracket died yesterday and then today a dog took a shit on it. #loserscone
My springtime sourdough although it snowed this morning! It's perfect timing though because we are on our way up to go skiing all week in the White Mountains in New Hampshire and meeting my sister's family there too! I've never been skiing in my life so 🙏🙏🙏 pray I don't come back in a body cast... Because you all know how athletic I am 🙄
W E E K E N D V I B E S / / Happy Saturday! The sun is shining, the breeze is blowing and I'm daydreaming of making some big blooms to fill up this area of our wall as I'm cleaning and organizing this lovely day. Any suggestions on color combo??
Did you know you can create your own custom poptart? Or mix and match fillings, shapes and glazes? Go to thetoastedtart.com (desktop only!) and click the Request Custom Order button on the left hand side. ⬅️ . Maybe blackberry jam with a purple glaze? Lemon curd in an Easter bunny shape? These are perfect as party favors or on a dessert table! Let me know your ideas and we can get started!
New Froebel Rose 🌹 #origami#origamirose#origamiartist#origamiart#paperart#paperartist#paperfolding#paperrose#rose#imsomartha#psimadethis#craftsposure#craft#handmade#paperaddict#paperlove#paperlicious#creative#lovered#walldecor#paperdecoration#papierliebe#papierrose#origamirose#florespapel
Here’s the only recipe for Crunchy Granola you’ll ever need again. 👀Watch how I make it in Stories.👆👆👆 I’ve done all the leg work over the years, and THIS is it. Nothing processed, all the wonderful flavors, lightly sweetened by honey & coconut sugar, and extra crunchy because of a good old beaten egg white—a trick I learned from @smittenkitchen. My recipe is below. . [Nut, seed & dried fruit add-ins are totally flexible. Use whatever you like or have on hand. You could also add some cinnamon if that’s your bag. Experiment!] . INGREDIENTS 4 cups old-fashioned oats 1 1/2 cups unsweetened flaked or shredded coconut 1 cup raw slivered or chopped almonds 1/2 cup raw pumpkin seeds 1/4 cup flax seed 1 cup of dried cranberries (or raisins, dates, apricots, etc.) 1/4 cup coconut sugar 1/3 cup honey (or a combo of honey + maple syrup) 4 tablespoons coconut oil (can sub butter or olive oil) 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 egg white, beaten until foamy Preheat the oven to 300 degrees. In a large bowl mix together the oats, coconut, almonds, pumpkin seeds, and flax seed. Melt the coconut oil and whisk into it the honey, vanilla, and salt. Salt is crucial—unsalted oats taste like cardboard. Don’t skip it. Pour this sweet mix over the dry mix and stir. Then add the coconut sugar and stir again. Finally, add the beaten egg white and stir a last time. Spread the mixture on a half sheet pan covered with parchment paper and bake for 15 minutes. Take the pan out of the oven and move the granola around to ensure even cooking. Set the timer for 10 minutes and stir again. Do this until the granola is deeply golden brown. It should take 35-45 minutes. If you’re in a hurry, use a 350 degree oven. Just make sure to check every 7 minutes and mix the granola so it doesn’t burn at the edges. Store in an air-tight container at room temperature. It will keep at least a week—if it lasts that long.
ODE TO FLOUR I was feeling down and wanted to praise Something harmless, something we don’t Necessarily need, but that I’m glad We have, and I lit just now upon flour. I suppose flour could be harmful if You don’t eat wheat, but let’s assume You do. Think: where did your mother Keep the flour when you were a child, Or your father? Perhaps it was your father Who did the baking. Maybe neither Your mother nor your father baked But they still kept some flour around, Leftover from Christmas, or because A neighbor had brought some over, Though why a neighbor would bring Flour over and then leave without it, I don’t know. Anyway you can tell I want there to have been flour In your childhood kitchen, in a paper bag That gave off a little gasp of powder Every time it was opened, which wasn’t often. On the side of the bag, a girl in a dress Tiptoeing amongst hens, a wicker basket On her arm and it was understood She was bringing bread to the sick And poor. Or maybe your family stored The flour in a glass jar with a wire lid That latched, or in a stoneware canister With the word FLOUR painted in blue Cursive on the side. Wherever it was, Maybe you reached your hand inside Every now and then to wonder At how something so dry could feel So cool that it felt damp. Or maybe This is the wrong poem for you. Maybe you loved salt. - Austin Robert Smith • • • • #flour#bhgfood#bhgbaking#f52gram#huffposttaste#foodgawker#thekitchn#feedfeed#droolclub#makesmewhole#kitchenbowl#flatlayforever#teamchomp#ingredients#spoonfeed#show_me_your_food #eattheworld#tastingtable#simpleliving#imsomartha#instasweet#thatsdarling#thedarlingmovement#cookies#foodie#cookiesofinstagram#houstonbaker#fromscratch#bakersofinstagram
Life around the table for our family means cheering each other on and finding any and every reason to celebrate. When we heard Wyatt was honored with the Character Award at school, we wanted to celebrate him with a special dinner of his choice (pizza, mac & cheese and strawberries 😂), but his biggest request was a #shirleytemple drink. Young or old, these are delicious, lightly sweet and refreshing, and they bring back so many memories as a kid when my Grandpa used to make these for me. We make ours a little different with lime and our favorite @zevia, and if you’re an adult and want to take it up a notch, we make a pretty delicious #dirtyshirleytemple. • Shirley Temple •1 cup (8 oz) lemon lime Zevia soda •1 T grenadine •squeeze of fresh lime •ice •maraschino cherries and lime wedge • •In a glass, pour Zevia and add in grenadine. Squeeze lime to your liking and gently mix with a spoon. Add ice, throw in cherries and garnish with lime. Best enjoyed with a curly straw. • Dirty Shirley Temple •1 cup (8 oz) lemon lime Zevia soda •1 T grenadine •3 oz vodka (we love Texas local @westernsonvodka) •squeeze of fresh lime •ice •maraschino cherries and lime wedge • •In a glass, pour Zevia and add in grenadine and vodka. Squeeze lime to your liking and gently mix with a spoon. Add ice, throw in cherries and garnish with lime. Also enjoyed best with a curly straw. • Enjoy, y’all! There’s always a reason to celebrate. ❤️ . . . . #celebrate#lifearoundthetable#cocktails#drinks#favorite#family#lifewithboys
Spring WORKSHOPS are up! So many of you loved this floral pallet knife design so, I thought it would be the perfect technique to teach at our Mother’s Day Layered Cake Workshop happening May 5th at @studiolifeseattle! Tickets for this class are going quickly so, head to the link in our bio to grab yours! . We also have another workshop on April 13th in Bothell. This one will focus on the basics of layered cakes and finishing off with that loved semi naked texture. Link in bio for all the info. 🌸🍰💕
Our •SPRING COLLECTION• is here!!! 🌸💕🙌🏻✨ . . We just went live on Mommadecandleco.com with our latest scents! We’d like to say THANK YOU for your patience & continued support ✨ Link is in bio!!! . . . 📸 @mommadecandleco
This Caramelized Onion Dip will make any day better. It was a hit at the gathering I brought it to last Sunday, always a good feeling when that happens. Recipe from @rebekahpeppler’s amazing book #apéritifthebook. Next time I’m making Rebekah’s homemade potato chip recipe to go with this. Run out and get a copy of her book, will ya? 🥂🍸 *Ps. Apparently it’s #nationalchipanddipday today, tks @foodandwine for the update
One thing I know for sure: once you start dabbling in growing cut flowers or gardening in general you will never want to stop. I know I say this a lot but there is just so much joy, excitement, and passion that results from tending to new life and growth in the spring and reaping the rewards of your harvest throughout the season. Join us on April 18th or 27th for our intro to cut flower growing workshop. There is limited space left in each of these dates. I love sharing our passion for growing cut flowers. We will teach you how to get started, what to grow in Manitoba and when. And tips and tricks we have learnt along the way. I love the conversation that comes from this workshop as it’s an open forum for everyone to discuss their experiences and successes. When it comes to gardening you will never stop learning and maybe that’s why I love it so much. It’s the challenge that every year we can do just a little better then the last. Looking forward to meeting you all 🌸.