The season for yard work has begun . . . . love my John Deere! I do have to say – living in a “4 season” state, it’s nice to have a yard work “free” season during the winter time.
Apr19
Apr18
Wholly Schmolly!
On my way home yesterday! We’ve been having some crazy winds around here, well over 50 mph! Roof shingles flying and fences toppling over.
Apr16
October + One!
Woohooooooo! Amie & Matthew are expecting a little pumpkin of their own!!! Mid-October!
I’m ready!!! Can’t wait!! Let the baby shower planning begin! LOL
Apr13
We ARE Fam . . a . . lee!
I have known this sweet lady and her family for over 40 years and today we actually become SISTERS! Denise and her family lived in the same neighborhood we did and we met during Junior High School (Middle School). We have been besties over the years and TODAY my brother, Randy and her sister, Sally are getting married!! Wish I was out there to celebrate with you all. Happy late “Siblings Day” Sis! LOL xoxo Hugs & kisses to Randy & Sally!!
Apr9
“Deer Ears” Mini Session
Just a reminder . . . here are my stinkin’ adorable deer ears . . . . . get yours here . . . https://www.etsy.com/shop/LovelyNohea
Meet Ahnalys (Annalise)! She is too stinkin’ cute!!! I had so much fun photographing her . . . she’s a natural!! I’ll be posting more pics of her on my photography blog . . . be sure to check them out!
https://citygirlfarms.photography
Apr4
WOW Me Wednesday! UPDATE ADD CHICKEN!
Yep, it’s been awhile since I posted a “Wow Me Wednesday” recipe. This will be worth the wait! LOL
Broccoli and Grape Pasta Salad (Originally from Southern Living) 6-8 servings
Ingredients – ADD a can of CHICKEN!!!!! YUM
- 1/2 cup chopped toasted pecans (I just added pine nuts when ready to serve.)
- 8 ounces farfalle pasta
- 3 cups finely chopped broccoli florets
- 1 cup mayo (Best Foods is my choice)
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/3 cup diced red onion
- 1/2 teaspoon salt
- 2 cups seedless red grapes, cut in half
- 6 cooked bacon slices, crumbled
Instructions
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Preheat oven to 350 degrees. Place pecans on baking sheet and toast in oven for 5 to 7 minutes, stirring half way through.
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Prepare pasta according to package directions, cooking to al dente. Drain pasta and place in a large bowl.
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In a medium bowl combine mayonnaise, sugar, red wine vinegar, red onion, and salt. Whisk well.
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Add broccoli and grapes to the large bowl with pasta. Gradually add mayonnaise mixture (I added about 75% of the mayo mixture, then added the rest after it was chilled – it really soaks it up).
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Cover and chill for 3 hours. Stir bacon and pecans into salad just before serving.
Apr3
Spring is Blooming . . .
. . . and so are the weeds!
