I’m still a bit in shock b/c I would’ve bet money that we were having a girl, but we couldn’t be more excited! Little boys love their mamas!

Our son, Owen Ray, will be making his appearance in late October

Would it be bad if I brought him home in a tiny Dracula costume? Oooh, ooh, ooh! Or Harry Potter!!!!

I’m thinking that would probably be the cutest thing EVER.

Y’all know what today is?

Today may or may not mark the first day of the rest of my life.

As you are reading this, my husband and I are more than likely sitting in my Drs office looking at our little cuddly tree frog on the ultrasound anxiously awaiting the phrase, “Congratulations, It’s a….”

But, honestly, I’m not even sure if they will be willing to venture a guess yet!

Today I ...
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Y’all know what today is?

Today may or may not mark the first day of the rest of my life.

As you are reading this, my husband and I are more than likely sitting in my Drs office looking at our little cuddly tree frog on the ultrasound anxiously awaiting the phrase, “Congratulations, It’s a….”

But, honestly, I’m not even sure if they will be willing to venture a guess yet!

Today I am 17 weeks which is far enough along for them to tell us the the sex of our sweet one, but it is really all going to depend on whether or not the little pumpkin is cooperating or not.

Ugh, I really don’t have the patience for such things!

And that is why I made this super simple spinach and goat cheese galette for tonight’s supper.

Now, for those of you who don’t know, a galette is nothing more than a fancy schmancy way to say tart.

Seriously, it’s nothing but a pie crust with some toppings on it, but let me tell you…it is absolutely DE.LI.CIOUS. and the fact that it barely took any time to throw together definitely makes this one of the top spinach and goat cheese recipes in my repetoire.

For the pie crust, I used this recipe. It was perfectly flaky, perfectly buttery, and the perfect accompaniment for this savory dish.

This is one of those recipes that you’ll be happy you have in your arsenal.

You can totally throw this together for a last minute get together, an unexpected overnight guest, or for a quick and easy brunch!

I suggest making your own dough since you can control the portion size better (and because it won’t be full of soul shattering chemicals) however, if all you have is a store bought pie crust then go ahead and use it!

It’s going to be gobbled up in 10 minutes flat any way.

 Getting to know you…

Do you have kids?

Do you think I’m having a boy or a girl?

Do you have your kids names picked out yet?

Spinach & Goat Cheese Galette

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Serves	12
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Appetizer, Bread, Breakfast, Lunch, Main Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Birthday Party, Casual Party, Easter

Ingredients

• 1 standard pie crust (store bought or homemade)
• 2 tablespoon extra virgin olive oil
• 1 large garlic clove (peeled)
• 1 box of organic frozen spinach (defrosted and strained of all liquid)
• 1/4 teaspoon freshly grated nutmeg
• salt and pepper to taste
• 4oz herbed or plain goat cheese
• a handful of chopped fresh herbs (fresh basil, thyme, and parsley)

Note

*WWpts= 3 pts per serving*

*WWpts+= 4 pts per serving*

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Roll the dough out into a 12-14 inch circle and transfer to baking pan.

Step 3

Mix together the spinach, nutmeg, salt, and pepper and set aside.

Step 4

Add the olive oil to a microwavable bowl, smash the garlic clove, and add it to the oil. Microwave on high for 1 minute or until the clove turns a slight golden brown.

Step 5

Brush the dough with the garlic oil and layer on the spinach mixture, leaving about 2 inches from the edge of the dough. Fold over the edges of the dough to form a tart. Brush the remaining oil over the top of the crust and pop in the oven. Bake for 25-30 minutes or until the crust is flaky and golden brown. Crumble the goat cheese over the top, and let cool slightly before serving.

Step 6

Enjoy!

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Strawberry jam has always been, well, my jam!

Layer it on toast, drizzle it over a wedge of creamy brie, or slather it on some thick, seedy bread for an out of this world PB & J. In my opinion, there is nothing better than fresh homemade strawberry jam and, when mixed with a hint of sour rhubarb, it just makes the sweet spread absolutely swoon worthy.

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Strawberry jam has always been, well, my jam!

Layer it on toast, drizzle it over a wedge of creamy brie, or slather it on some thick, seedy bread for an out of this world PB & J. In my opinion, there is nothing better than fresh homemade strawberry jam and, when mixed with a hint of sour rhubarb, it just makes the sweet spread absolutely swoon worthy.

When we picked those 37 lbs of strawberries a week or so ago, I knew that I was going to attempt to make strawberry jam from scratch for the first time ever.

I don’t have the patience for such annoying things as stirring fruit and adding pectin and sanitizing and canning and all of that other nonsense, but I figured if I made the yummy goodness in the crock-pot then I could avoid such mundane and tedious tasks.

I’m happy to say that I can now show you how to make strawberry jam in just a few short hours and with as little as five ingredients!

I have to say that going to the strawberry fields and hand picking the fruit ourselves really added to the adventure, but if that’s not something you have the time or money to do then please feel free to just pick up a couple of containers of the juicy jewels from your local grocer or farmer’s market.

Oh, and if your husband is anything like mine, which is a complete and total strawberry-a-saurus who would rather stick needles in his eyes than go a day or two without eating a strawberry or eighteen, then you may want to make a double batch of this and do some of that crazy canning and sanitizing nonsense I mentioned earlier.

Getting to know you you…

Grape jelly or strawberry jam?

Have you ever canned anything?

Have you ever made jam with chia seeds?

Crock Pot Rhubarb Strawberry Jam

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Serves	16
Prep time	5 minutes
Cook time	6 hours
Total time	6 hours, 5 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Breakfast, Condiment, Dessert, Lunch, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Valentines day
Website	Recipe Adapted from Food In Jars

Ingredients

• 1 large stalk fresh rhubarb (about 4.5 oz)
• 7 cups fresh strawberries (hulled and halved)
• 1 cinnamon stick
• 1 1/2 cup pure cane sugar or zero calorie sweetener of choice
• 1/4 cup chia seeds

Note

*WWpts= 2 pts per serving*

*WWpts+= 3 pts per serving*

Directions

Step 1

Add rhubarb, strawberries, and cinnamon stick to a slow cooker, cover, and cook on low. The strawberry jam will need about 6 hours total to cook.

Step 2

After the first hour, stir, then crack the lid to allow the steam to escape. Leave the lid cracked and continue cooking for another 4 hours.

Step 3

At the start of the 5th hour, stir in the sugar and chia seeds, turn the heat to high, then stir periodically to prevent the spread from scorching.

Step 4

At this point, you can either puree the mixture for a smoother spread or leave it chunky as shown in the pictures in the post.

Step 5

Allow the jam to slightly cool, then spoon into a pint jar. Keep refrigerated for up to a week.

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 “Strength and dignity are her clothing, and she laughs at the time to come. She opens her mouth with wisdom, and the teaching of kindness is on her tongue. She looks well to the ways of her household and does not eat the bread of idleness. Her children rise up and call her blessed; her husband also, and he praises her: “Many women have done excellently, but you surpass them all.” ...
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 “Strength and dignity are her clothing, and she laughs at the time to come.
She opens her mouth with wisdom, and the teaching of kindness is on her tongue.
She looks well to the ways of her household and does not eat the bread of idleness.
Her children rise up and call her blessed; her husband also, and he praises her:
“Many women have done excellently, but you surpass them all.” …

-Proverbs 31:25-30

Happy Mother’s Day to all of the mothers, grandmothers, mothers to be, and sending lots of love and thoughts and prayers to all of the women struggling with infertility, miscarriage, the loss of a child, or the loss of their own mothers. Today is your day too.

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Happy Monday, minions!

How are y’all feeling today after yesterday’s festivities?

Surprisingly I, for some unknown reason, woke up feeling like I had slammed back about 17,000 tequila shots with all the rest of the Cinco de Mayo-ers. Clearly, that wasn’t the case. In fact, I didn’t do or eat anything Mexican themed at all this weekend!

It’s those strange cravings/aversions, y’all.

Continue Reading]]]>

Happy Monday, minions!

How are y’all feeling today after yesterday’s festivities?

Surprisingly I, for some unknown reason, woke up feeling like I had slammed back about 17,000 tequila shots with all the rest of the Cinco de Mayo-ers. Clearly, that wasn’t the case. In fact, I didn’t do or eat anything Mexican themed at all this weekend!

It’s those strange cravings/aversions, y’all.

But, I did have tons of fun!

On Saturday morning we woke up and hit the local farmer’s market. I was disappointed at first
when I saw that they only had 3 tables set up, but we ended up getting tons of stuff!

After the farmer’s market we went and picked our own strawberries.

This is one of our three buckets, and we ending up buying 32 lbs for about $22!
I’d say that’s worth every penny.

When we turned to leave, this is the site I saw.
Clearly the farmer’s dog, Roxie, wanted us to rub her belly.

The hubs was more than willing to oblige

We then ate some of the juicy jewels for lunch!

We then all decided to take a cat nap.
Note: Please disregard the messiness of the baby’s glider :/

On the way to a local fundraiser, I took a selfie of my new bangs!
If y’all have a Paul Mitchell School by you, I highly recommend their services.
Their prices can’t be beat! I paid a whopping $10 for this new do.

This is the one and only photo I snapped at the party!
I couldn’t resist the chocolate fountain, but I paid for it later.
Holy heartburn!

Yesterday I worked, worked, worked and rewarded my hubs
for being super sweet and for cleaning our house!
A scratch made strawberry-rhubarb pie is the key to my baby daddy’s heart! <3

Getting to know you…

Have you started going to farmer’s markets yet?

What is your favorite strawberry recipe?

Where do you get your hair cut? 

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I’m baaaaaaaaack!

Okay, so I’m not promising that I’m back in full swing 100% yet because my food aversions are so awkward at the moment it’s really hard to nail down when I’m going to be able to cook something that won’t make me turn 50 shades of green, but as of right now I’m not feeling like a rotting zombie so I’m going to take full advantage of that fact.

Currently, the little ...
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I’m baaaaaaaaack!

Okay, so I’m not promising that I’m back in full swing 100% yet because my food aversions are so awkward at the moment it’s really hard to nail down when I’m going to be able to cook something that won’t make me turn 50 shades of green, but as of right now I’m not feeling like a rotting zombie so I’m going to take full advantage of that fact.

Currently, the little bambino wants *nothing* to do with meat. So much so, I ordered a veggie sub for the first time in my life today. SO WEIRD!  Y’all know how much I love me some steak and chicken and bacon, but right now I don’t even want to smell the stuff.

Oh, and don’t even get me started on chocolate.

*Ick*

But carbs?

Carbs have become the bread to my butter, the pumpkin to my pie, and the salt to my shaker. All I want are bagels and breads and biscuits and beer.

Clearly, I’ll have to wait another 6 months or so before I can sip on the beer, but it’ll all be worth it because Sam Adam’s Octoberfest will be flowing freely right when this little bun decides to pop out the oven.

Until then, I will curb my cravings with soft and thick breakfast bread that is full of chia seeds and a sweet hint of citrusy clementine. Each time I made a test batch of this recipe, the entire loaf was gone before it even cooled to the touch let alone reaching the next morning to actually eat for breakfast.

This recipe is also super easy and would be perfect for a Mother’s Day brunch, weekend picnic, afternoon snack, midnight meal, quick fix or a haggard hangover cure. Drizzle it with a simple glaze, spoon on your favorite preserves, or eat it straight out the oven.

Just try not to burn your tongue which I seem to do every.single.time.

Getting to know you…

Did you have weird food aversions?

What is your favorite carb?

What is your favorite kind of bread?

Clementine & Chia Seed Breakfast Bread

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Serves	12
Prep time	15 minutes
Cook time	50 minutes
Total time	1 hours, 5 minutes
Allergy	Tree Nuts, Wheat
Dietary	Vegan, Vegetarian
Meal type	Bread, Breakfast, Dessert, Snack
Misc	Child Friendly, Serve Cold, Serve Hot
Occasion	Birthday Party, Casual Party, Easter
Website	Recipe Adapted from Bob's Red Mill

Ingredients

• 2 1/2 tablespoons organic chia seeds
• 1/4 cup freshly squeezed clementine juice (about 2-3 small fruits)
• 3/4 cups unsweetened vanilla almond milk
• 1/2 cup extra virgin coconut oil (measured solid)
• 1/2 cup organic, raw cane sugar (or sweetener of choice)
• 1 cup unbleached all-purpose flour
• 1/2 cup 100% whole wheat flour
• 1 teaspoon aluminum free baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup powdered sugar (optional)
• 1 tablespoon clementine juice (optional)

Note

*WWpts= 5 pts per serving*

*WWpts+= 6 pts per serving*

Directions

Step 1

Preheat the oven to 350 degrees F. In a small bowl, combine chia seeds, clementine juice, and milk. Set aside for 10 minutes.

Step 2

Cream together the coconut oil and sugar until smooth. Slowly beat in the chia seed mixture. NOTE: Don't worry if the cold mixture causes the oil to clump up a bit.

Step 3

Stir in the dry ingredients until just combined. DO NOT OVER MIX!

Step 4

Spoon the batter into an 8 inch bread pan lined with parchment paper. Bake for 45-50 minutes or until a toothpick placed in the center comes out clean.

Step 5

Let cool slightly then drizzle the glaze over the top, slice, and serve.

Step 6

Enjoy!

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“For if we live, we live to the Lord, and if we die, we die to the Lord.

So then, whether we live or whether we die, we are the Lord’s.”–Romans 14:8

I know y’all are all probably wondering what in the world has happened to me.

The truth is, I’m starting to wonder what *HASN’T* happened to me and my family lately.

The past few months ...
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“For if we live, we live to the Lord, and if we die, we die to the Lord.

So then, whether we live or whether we die, we are the Lord’s.”–Romans 14:8

I know y’all are all probably wondering what in the world has happened to me.

The truth is, I’m starting to wonder what *HASN’T* happened to me and my family lately.

The past few months have been completely unbelievable, and I am honestly starting to think that we have either been cursed, are being attacked by demons, are being tested by God to our core, or that someone has made a voodoo doll of all of us and they hold our fate in their hands.

After my big announcement the other day (which I am so thrilled about I can’t even explain it and it still seems like a dream), things have been going well. I have started feeling better, I’ve gotten back in the kitchen and made a few recipes, and I totally planned to start blogging on my regular schedule again.

It’s funny how quickly things change.

A few days ago I received a phone call from my cousin who told me some news that I wasn’t prepared for. My paternal grandfather had somehow contracted an infection that had gotten into his blood, and there was nothing they could do to stop it. He was given only days to live. Out of nowhere and completely unexpectedly, I was going to lose a very special man who was very dear to my heart and who has been in my life for close to 32 years.

I’m not sure if I’ve mentioned this before, but up until a few short years ago and this past Friday evening, I had been blessed with all four of my grandparents.  Knowing that I have only lost 2 grandparents when many others can not claim the same is a blessing that I hold sacred, and I see it as my silver lining in the darkening sky…but it doesn’t make the pain go away.

Without going into too much detail and to protect the rest of my family, I will keep most of the details private. However, I will say that this has been a very hard and sad situation for my loved ones, and it has definitely put a damper on my mood as well as the mood of the others around me.

Between the major move to NC, my illnesses, my pregnancy, the death of my grandfather, as well as some personal business with some family members of which is not my place to discuss, I am incredibly overwhelmed with stress, anxiety, fear, depression, and emotion, and I have done what any southern woman in my situation would have done: I have snuggled and loved on my husband and our kittles and kissed them goodbye for a week, and I have run back home as quickly as I could to seek refuge and spend some much needed quality time with my mama and my daddy.

I love my husband more than anything on this Earth and I absolutely can’t wait to get back in his arms; however, there is no one who can comfort and console me more than my mama can. On top of all of this, my parents are also in the process of making a move from one home to another and with everything going on they haven’t had any time to pack. As moving day looms closer, it has now become my responsibility to help them out as much as I can while simultaneously nursing our broken hearts.

I can not apologize enough to you, my dear minions, for pushing this blog to the wayside lately, but at this point I’m not really sure if I could have done things any differently. Besides my marriage and our baby, this blog is one of the most meaningful and most important things in my life, and I can promise you that I have not and I will not just let it turn into a wasteland. My work here means more to me than I could ever put into words, and I honestly feel as if a small piece of my soul is suffering because my time is not being spent here.

I have not given up, I will not give up, and that I swear to you.

Please be patient with me, and I will have things up and running again soon.

XOXO

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Soooooo…you know how I used to post on a regular basis, including boozy Sassy Hour recipes, and then I suddenly fell off the face of the planet because I’ve been complaining about being super sick and not having the energy to get in the kitchen and cook?

Well, the truth is, I have been sick with various ailments that have completely knocked me into oblivion, but I’ve kind ...
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Soooooo…you know how I used to post on a regular basis, including boozy Sassy Hour recipes, and then I suddenly fell off the face of the planet because I’ve been complaining about being super sick and not having the energy to get in the kitchen and cook?

Well, the truth is, I have been sick with various ailments that have completely knocked me into oblivion, but I’ve kind of been fibbing about the whole not cooking thing.  I’ve been cooking y’all.  I’ve been cooking a lot. I just haven’t been cooking in my kitchen.

For the past 3 months, my body has craftily been cooking a fruity bun in the oven whose flavor changes as the weeks go by. Right now, I’m baking a plum biscuit!

If you follow me on Facebook, then you heard this news on Friday, but…

I am knocked up, got a baby on board, am eating for two, got a pea in the pod, and have a pumpkin in my patch.  The utter shock, excitement, and fear that has consumed our lives over the past (almost) 13 weeks has been a complete cyclone of emotions, and we are just now getting used to the fact that we will very likely be cuddling our own little bambino come October 21st.

Sometime right after Valentine’s Day I got a sneaking suspicion that things were amiss.  I didn’t necessarily have the standard early pregnancy symptoms, but I could just tell that something was off. I didn’t notice the exhaustion too much because I had just recovered from mono and still had lingering fatigue, but something very peculiar happened one evening (and continued to happen for weeks) that was a *BRIGHT RED FLAG* that something might be up.

My husband called one night on his way home from umpiring a game, and he mentioned to me that he was stopping by Chick-fil-a for supper. The moment the words floated into my ears and visions of Chick-fil-a sandwiches and large fruit cups danced in my head, I instantly began salivating like a starving animal staring into the depths of a steaming buffet. No lie, y’all, my mouth filled with saliva, and I started drooling like one of Pavlov’s dogs. It was the most bizarre and usual thing, and I instantly suspected that I may be carrying a stowaway.

We confirmed my suspicions about a week later and when I was told that I was due in October, I felt right away that this pregnancy may be different. I also fell into a state of panic, praying every free chance I could that this would be our take home baby. It’s hard to explain, but after suffering a loss you feel immediate excitement at the prospect of being pregnant again, but then you are also overwhelmed with an alarming sense of worry that fills your heart with a crushing dread at the occurrence of every unfamiliar twinge, ache, lack of symptoms or slight discomfort.

Unfortunately for me, the lack of symptoms hasn’t really been an issue. I’m not sure if the severity of my symptoms has something to do with my weakened immune system, but about a week after our BFP (big fat positive) a tidal wave of symptoms crashed down on me. I was overcome by debilitating exhaustion, feelings of weakness froze in my bones, constant nausea caused me to be straight catatonic, and to top things all off I came down with the most disgustingly horrible upper respiratory infection I have ever faced. I lost all sense of smell and taste, and the exhaustion from the infection mixed with the pregnancy fatigue knocked me out of commission for a solid three weeks. I then got a wee bit of a break (and made y’all some Bojangles french fries) before I was bombarded with a 24 hr stomach bug that lasted 5 days.

I’m happy to say that, though I still get bouts of nausea and the thought of chocolate or gummy candies, lunch meat, and pepperoni makes me want to yak all over this computer, I am starting to gain some of my energy back and will hopefully be able to get back to my regular posting schedule ASAP.

There will be a few slight changes around the bloggie here though, but it will be nothing major so hopefully it won’t stop y’all from reading and trying out my recipes!

I do plan to continue with Sassy Hour, but I’m not going to be able to actually taste the drinks I make. So, I may make mocktails instead and then suggest the booze that I think would fit well with the concoction. I also do not intend to continue to use any artificial sweeteners of any kind at this time in any of my recipes. From now on, the only sweeteners I will be using will be raw organic sugars, syrups, and fruits but that doesn’t mean that you have to start using them too. I’ll just make note for you to use whatever sugar or sugar substitute you choose.  There haven’t been enough studies done on Stevia and pregnancy, and I’m just not willing to risk the life of my child to save on a few calories.

I also plan to keep y’all posted about some things baby related, and I also plan to feature some pregnancy related recipes; however, this blog is not going to become a pregnancy blog and the majority of my photos (i.e. bump shots, etc) will be posted on Instagram rather than on here, so if you like that sort of thing make sure to follow me if you’d like to keep up with that sort of fun!

Well, I think that about sums it up! Like I said, I’m going to try very hard to get back into the swing of things and get the posts ramped back up again, but please be patient with me!

I am growing a human after all

Getting to know you…

Did you suspect I was pregnant?

Did you miss me?

Any pregnancy advice?

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Hello, luvahs.

Get in my belly…

And hopefully you’ve realized by now that I’m talking to the frenchity fries, not to you, my loverly minions.

Fresh, oven baked french fries that taste JUST.AS.DANG.GOOD. as a piping hot order of the sweet and spicy Bojangles fries which all of us have indulgently scarfed down on many an occasion then immediately regretted because we started thinking about all the junk that we had just force fed ...
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Hello, luvahs.

Get in my belly…

And hopefully you’ve realized by now that I’m talking to the frenchity fries, not to you, my loverly minions.

Fresh, oven baked french fries that taste JUST.AS.DANG.GOOD. as a piping hot order of the sweet and spicy Bojangles fries which all of us have indulgently scarfed down on many an occasion then immediately regretted because we started thinking about all the junk that we had just force fed into our bodies, and then we realized just how long we would have to be on the dang elliptical to work off those delicious golden morsels of sin.

Not after you eat these though!

Never had Bojangles fries? They’re like a piping hot, potatoey pillow of spicy sweet Cajun heat.

So incredibly good.

These beautiful babies are drizzled with a thin coating of extra-virgin olive oil then sprinkled with a magical dust of super simple spices that you more than likely already have in your pantry.

This, like a lot of recipes on this blog, was totally the brain child of the hubs which just solidifies the fact that I love him to pieces and made the right decision when I said yes!

Any man who can tickle my culinary muse just by saying, “Mmmm…Bojangles french fries” is totally a keeper in my book

The trick to getting these fries crispy is a little technique I learned in culinary school but then never actually tried out because, well, I’m lazy and impatient and used to just assume that taking frozen fries coated in preservatives and chemical compounds and throwing them onto a cookie sheet would suffice.

Sheesh.

I’m glad that way of thinking is now null and void.

Yay for clean eats!

Getting to know you…

What’s your favorite fast food fry?

Have you ever made crispy oven fries?

What’s your favorite kind of potato?

Crispy Oven Baked “Bojangles” French Fries

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Serves	4-5
Prep time	13 minutes
Cook time	40 minutes
Total time	53 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Side Dish, Snack
Misc	Child Friendly, Freezable, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party

Ingredients

• 1-1.3 lbs yukon gold potatoes (this is roughly 3 medium sized potatoes)
• 1 large bowl of cold water (straight from the tap is fine)
• 1 teaspoon celery seed
• 1 1/2 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 3 teaspoons granulated cane sugar (or powdered sweetener of choice)
• 1/4 teaspoon pink Himalayan sea salt (or regular sea salt)
• 1 1/2 tablespoon extra virgin olive oil

Note

*WWpts= 2 pts per serving*

*WWpts+= 3 pts per serving*

Directions

Step 1

Preheat oven to 450 degrees F.

Step 2

Cut potatoes lengthwise into 4-6 sections (depending on desired thickness) then stack and slice into thin strips.

Step 3

Immediately place cut fries into the bowl of cold water and allow to soak for 10-12 minutes.

Step 4

While the potatoes are soaking, stir together all of the spices and set aside.

Step 5

Remove the potatoes from the water and thoroughly dry using clean kitchen towels.

Step 6

Add fries to a large baking sheet lined with parchment, drizzle with olive oil, heavily season with some of the spice mixture, and toss until each fry is evenly coated. Spread the fries into a single layer (use two baking sheets if you can't get them into one layer) then bake for 20 minutes.

Step 7

Remove sheet from oven, sprinkle the fries with more seasoning, then stir and flip to ensure even browning. Continue baking for another 20 minutes.

Step 8

Remove from the oven when fries are golden brown and crispy. Sprinkle with more seasoning if desired and serve immediately.

Step 9

Enjoy!

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It seems like forever since I’ve done a weekend wrap up post, huh?

It’s probably because it *HAS* been.

There really wasn’t any point in wrapping up weekends when I didn’t do anything to wrap up! Luckily, this weekend was full of fun, and I got to document every last second of it. Well, the exciting parts at least

Friday evening we didn’t ...
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It seems like forever since I’ve done a weekend wrap up post, huh?

It’s probably because it *HAS* been.

There really wasn’t any point in wrapping up weekends when I didn’t do anything to wrap up! Luckily, this weekend was full of fun, and I got to document every last second of it. Well, the exciting parts at least

Friday evening we didn’t do too much at all, but Saturday? Saturday was gorgeous, and we took full advantage of the warmer weather.

We had family come over for a simple Easter lunch.
My senses are still off, so I kept it very healthy.
Here I have baked chicken, fresh fruit, a tiny bit of lasagna,
a spoonful of Lemon Basil pasta salad, a mixed green salad with
poppy seed dressing, and a special family dessert called grape salad
that I will be posting a variation of on Thursday!

My SIL made “Jello Beans” which I thought was a super cute idea

After lunch, some of the adults joined together and hid a bajillion eggs for the kids!

Most of the family just threw the eggs in the grass, but I opted to make mine a wee bit more interesting.

Nobody caught this snitch!

Our baby nephew had a good time finding the eggs in the grass…

He then decided that they were way more fun if he threw them like balls…

After the hunt I took advantage of some photo ops and captured some signs of spring…

Can you see all the bees in the trees?

Later that evening we got some much needed exercise and burned a few calories…

So we could stuff ourselves full of pimento cheese bacon burgers and crispy
oven baked “Bojangles” french fries that were absolutely to die for!

On Sunday morning we got up, went to church, and were given these amazing
homemade eggs that the ladies made for the entire congregation! We got to choose
if we’d like peanut butter or coconut…and I went with the coconut.
“But the angel answered and said to the women,
“Do not be afraid, for I know that you seek Jesus who was crucified. 
⁶ He is not here; for He is risen, as He said. Come, see the place where the Lord lay”.

I hope everyone had a wonderful Easter weekend and got to spend some quality time with their loved ones! XOXO

Getting to know you…

Do you watch basketball?

Did you participate in an Easter egg hunt this year? 

Peanut butter or coconut? 

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