Wednesday, October 29, 2014

Fall Recipes

Fall baking is one of my favorites. It's less stressful than Christmas because there is no time crunch and well, you just bake something apple or pumpkin when you are in the mood.

Here are a few of my favorite fall recipes.


Monday, October 27, 2014

Southern Grain

I'm sure if you have followed me over the years you have learned that my husband, Joshua, enjoys working with wood. 

I had started making a few cutting boards of my own last year and then he started. Me verses him in his woodworking shop is like him trying to cook in my kitchen. I could do it- but it just wasn't something that came easy for me, and well, he could whip up a cutting board in no time.

With all that being said I encouraged him to start an Etsy shop and he did!

May I present to you... 

 to view his shop go here!


Sunday, October 19, 2014

First Family Photos

I have a talented friend who takes photos for a living. Amelia Schmid from The Pinwheel Collective was kind enough to take our first family photo shoot last week.

Sorry I got carried away posting,

Thursday, October 16, 2014

6 Months

Caroline is 6 months! She is busy crawling, pulling up and following Mom around. I never knew a shower alone would be considered a luxury- but I love this little booger to the moon and back.

 Getting us lunch.

 This guy loves his little girl.
Her first word will be "P.R.ecious", Im sure.

Another day at work, aerating plants.

A towel version of superman.
This is when she is happiest!?


Tuesday, October 14, 2014

Maple Balsamic Ribs

A recipe! I created a recipe! Finally...

I was hungry for a maple sauce for ribs and balsamic vinegar came to mind. So I mixed the two together and threw in some garlic powder. The result was tasty.

 iphone photo, hence the square, weird angle look.

Maple Balsamic Ribs

1 large rack of Pork Spare Ribs

1 tsp. salt
1 tsp. pepper
1 Tbsp. brown sugar

Mix together and rub on all sides of the the ribs.
Let set for 1-2 hours.

Place ribs in a large roasting pan and add 1 inch of water.
Cover and roast at 300 for 2 hours or until tender.
The ribs should pull apart easily with a fork.
If they do not they need to be roasted longer.
Some ribs are thicker than others.
 Maple Balsamic Sauce
  1/3 cup balsamic vinegar
1/3 cup maple syrup
1/4 tsp. garlic powder
Whisk together and set aside.

Remove ribs from the roaster and place on a cookie sheet.
Turn your oven on broil at 500 degrees.
Poke ribs with a fork and pour half the sauce over them.
Place in the oven and broil until sauce has darkened.
Pour remaining sauce over ribs and broil 
again until sauce has caramelized.
Place on serving tray and pour left over sauce in
a small bowl for dipping.


Wednesday, October 1, 2014