best frieNd
big gIrl
the grEatest.

~Happy Birthday to my lifelong partner in crime~
You mean the world to me.


Shed Razzle Dazzle

Soooo... Tool Gal Robinson's been at it again, this time with paint and nails.
Yes- believe it or not, I found an empty crevice on this property 
that I had not yet attacked.
 And do you know where I had to go to find it?
The back yard shed.
-But I don't care, Ladies and Gentlemen-
I pounced!
Never mind the fact that I don't own this property.
Or that I always fail to ask the actual owners of the house if they mind me 
tearing up/painting/drilling/redesigning parts of it.
I always just assume that when they move back in, they'll see everything I've done
and love it.
or they could refuse to give me back my safety deposit.
let's hope for the former.

anyway, the shed!
I'd wanted a place to hang up my gardening tools.
I have a gardening bag, but I find it a real pain to use.
See, I never remember to put it away, and it ends up getting filled with rain and old leaves.
 I find this gross.
so instead of becoming more responsible about putting my things away (because that sounded boring), 
I got a hammer, chalkboard paint and nails and created this!
I mean shed doors are just screaming for a little razzle dazzle, don't ya think?
But then my OCD, 'will.go.crazy.if.things.aren't.even' wheels started spinning.
what could I put on the other shed door?
more tools! 
boys' tools!
grill, baby, grill tools!
~the finished product~
how handy is that?
Now if only I'd get inspired to clean the darn thing...
Here's Kenzie girl checking out my handy work.
I think she approves :).



The Best Scones You've Ever Tasted

Cranberry/Blueberry/Orange/Lemon Scones to be exact!
These scones are literally so delicious that my mouth is watering as I type...
  • Your Ingredients:
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup dried blueberries and 1/2 cup craisins)
  • zest of 1 orange
  • zest of 1/2 lemon
  • 1/2 cup sour cream
  • 1 large egg

-Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

-In a medium bowl, mix: flour, 1/3 cup sugar, baking powder, baking soda & salt

-Grate butter into flour mixture on the large holes of a box grater (I had never done this before and it felt so cool!)

-Use your fingers to work in butter and then add blueberries, craisins, orange & lemon zest

-In a small bowl, whisk sour cream and egg until smooth.

-Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

-Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with 1 tsp. of sugar. 

-Use a sharp knife to cut into 8 triangles and place on a cookie greased cookie sheet

-Bake until golden, about 15 to 17 minutes. 

Serve warm with butter.
And you can thank me later :)



    Fresh (and Deliciously Healthy) Spring Rolls!

    These spring rolls are so DELISH and easy to make, you just HAVE to try them!

    Your Ingredients
    frozen, peeled, cooked shrimp
    rice noodles
    salmon sushi
    package of rice paper (these look like see through tortillas)
    sweet chili glaze
    1. Thaw a handful of shrimp and cut them in half, long ways
    2. Finely slice the carrot, cucumber, avocado and basil
    3. Cook rice noodles, drain and pat dry
    4. Submerge one piece of rice paper in warm water for 20 seconds until it gets soft. Take it out of the water and lightly blot it with a towel. Be careful, because it is now very sticky.
    5. Lay the rice paper flat on a plate and pile on your cooked rice noodles, shrimp, raw salmon, carrots, avocado, cucumber and basil
    *The rice paper is under there, it's just hard to see because it's nearly see through!
    6. Wrap it up like a burrito and cut in half
    7. Serve with soy sauce and the sweet chili glaze, and ENJOY!
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