Love your long locks but want to give the bob trend a try? I’ll show you how to get a faux bob in my latest Ulive video!
A few photos from strawberry picking with my boys this week!
This pasta is my favorite! It was just featured in the spring issue of Emma Magazine, so you know it’s legit. You could totally sub the pasta for a spaghetti squash to make it super healthy.
- 1 package angel hair pasta
- 4 tablespoons olive oil
- pinch of red pepper flakes
- 5 garlic cloves, thinly sliced
- 1 cup heirloom cherry tomatoes, halved
- 1 lemon, zested and juiced
- salt and pepper to taste
- handful of parsley, roughly chopped
- Cook pasta according to package instructions.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add red pepper flakes and garlic slices and cook for 2 minutes or until fragrant, stirring frequently.
- Add tomato halves and stir until they just begin to break down (3-4 minutes).
- Once pasta has finished cooking, strain and add to the skillet with tomatoes and garlic. Stir until well combined. Add zest and juice from lemon. Add salt and pepper to taste.
- Serve topped with parsley.
Thanks to Constance Higley for the pretty photo!
This crumble comes together so easily, but still manages major wow factor. Best part? You can toss in just about any fruit you happen to have lying around. I chose cranberries, apples, and pears, but it’s just as delicious with mixed berries and stone fruit. Mmmm…a blueberry peach crumble? Yeah, sign me up for that too.
For the filling:
- 2 large granny smith apples
- 2 large red pears
- 1 cup fresh cranberries
- 1/4 cup sugar
- 1 lemon, juiced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
For the topping:
- 1 cup all-purpose flour
- 1 1/4 cups rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch fine salt
- 1/2 cup (1 stick) cold butter, cut in pieces
- Preheat oven to 350 degrees F.
- Slice apples and pears into 1/4-inch slices. Toss slices with cranberries, sugar, lemon juice, flour, and cinnamon. Spread evenly in a lightly greased baking dish. Set aside.
- In a large bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Using a pastry cutter or your hands, gently work cold butter into the flour mixture until pea-sized lumps are formed. Do not overmix.
- Sprinkle mixture evenly over the fruit and bake until fruit begins to bubble, about 50 minutes.
- Remove crumble from oven. Serve on its own or a la mode!
Photography by Stancy Higley
We started pizza night a couple of months ago, and now Hudson asks for pizza dough every time we go grocery shopping! The best part about this easy weeknight meal? He gets to do the cooking. He loves snacking on toppings while assembling his little masterpiece, and I love that he gets excited about cooking. Sara Nevels of Talk Studios stopped over and and snapped a few photos of our little chef in action.
Back before the mister or I learned how to cook, our local Trader Joe’s was giving out samples of this quick recipe, and we stopped eating anything else. That’s almost true. I LOVE fall, so the sweet and creamy pumpkin cinnamon flavors are hard to beat. Spread on a toasted bagel or even better a fresh batch of French toast.
- pumpkin butter
- whipped cream cheese
- Mix one part pumpkin butter to two parts cream cheese until mixture reaches a frosting-like consistency.
- Prepare you favorite French toast recipe and top with a heaping dollop of pumpkin spread.
Photo by Charity Maurer
Before our renovation, this was actually our bedroom. We carry blues and yellows throughout our house, and as you can tell, we didn’t shy away from them here. Ryan is the best at house projects, because he is up for just about anything and always supports my crazy ideas. He spent way too many (maybe 8?) hours hand stenciling that back wall. A major pain, but if we ever change our mind, we don’t have to deal with removing wallpaper, so worth it. Also, Hudson LOVES having a swing in the house!