Smart and Tasty

Great ideas for the home

Chili Calzones

 

I had eleven teenagers in my house on Friday night. Yes, I am Supermom, letting my kid have all her friends over. Except nobody told me there were going to be eleven of them!  Just, can I have my friends over?  She multiplies friends like a rabbit!  And I had decided that it would be a good night for homemade pizza – a great way to feed the masses. Until I realized there were eleven of them. That’s a lot of masses!!  So I tripled the recipe and put it all in the fridge and then started making pizza. Well, by the time I had made 4 large pizzas, I felt like a pizza slave.  Rolling dough is not my favourite part of cooking!  At that point, being exhausted, I gave up. They could eat chips the rest of the night if they weren’t satisfied!

But, I still had about half the dough left in the fridge.  Earlier in the day, I had also made chili in the crockpot – half for a friend in need and half for Saturday night.  When Saturday evening came, I looked at the chili left for us and wondered if it would really be enough.  And then I remembered the pizza dough and Chili Calzones were born.

I did warm the chili a little first, just so it wasn’t fridge cold, but I’m not sure that was completely necessary.  I decided 2 oz of dough is perfect for a nice sized calzone. IMG_3626
The first ones I made were 3 oz and difficult to maneuver.  Rolling the dough on a silicone mat or parchment is imperative for moving the calzone onto the cookie sheet.  The wonderful thing about the calzone is that it fills up the boys more than just chili would and the crust cuts down on the spiciness of the chili a little. Plus its fun. I could make 1 oz versions as snacks or lunch food to store in the freezer, just like pizza pockets.  And the insides don’t have to be chili. Calzones can have any kind of goo in them as long as its gooey!

Recipe:

cooking spray
cornmeal
pizza dough
thick chili
cheese
green onions

Preheat oven to 400 F.  Spray cookie sheet with cooking spray and sprinkle generously with cornmeal. Roll out dough on well floured mat, 2 oz at a time into a rough circle about 6 inches in diameter.
IMG_3627 

Scoop chili into centre, making sure not to get sauce on edges of dough. Sprinkle cheese and green onions on chili.IMG_3628
Fold dough in half. With damp fingers, squish dough together to close the seam.IMG_3624
If there’s any sauce on the edge, the chili will leak out. Trim dough to leave a half inch edge. Scallop the edge of the dough by pinching it with your fingers. Pick up mat with calzone on it and fold the mat back underneath while holding over baking sheet to release the calzone onto the baking sheet.  Repeat until you’re out of dough, chili, and space on your sheet. (Don’t crowd the sheet, though.)  You can brush the dough with a bit of egg wash if you like to get in shiny and golden.  Bake for about 15 mins.

IMG_3630
Everybody loved it. Even my daughter who doesn’t really like chili!

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Lazy Sunday Roasted Red Pepper Soup

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Its been awhile I know! Its not that I haven’t been creating, but rather that its hard to find time to create a meal, measure everything, take pictures the whole time, and then write about it and still have it on the table at a decent time.  So I got out of the habit. But this is a renewed effort, so we’ll see how it goes.

We came home from church today with only the girls. There are some meals I just don’t make with my boys around because it just won’t be enough food or they’ll turn their noses up and say, where’s the meat or where’s the carbs? But yesterday I found red peppers for a really good price and filled my basket, so I had to come up with a use for them since they didn’t actually all fit in my fridge. Which begat my dreaming about roasted red peppers which since I was also making beef stock, made me think roasted red pepper soup which I have never made and I think, never had, before so where the idea came from, who knows?

Anyway when we got home from church I realized today was the perfect day to make this dream a reality, so I immediately got to work roasting. My favourite part of cooking is smelling and tasting and the smell of roasting vegies is divine!  It really is a very quick meal and filled us right up. And oh so tasty. The croutons, by the way, came about a few days ago, because of a loaf of bread that refused to rise and a desire for a different kind of salad. See that recipe here.  Because it was nearly unleavened bread, it needed lots of olive oil to make it seem not so dense and was terrific in the soup because the soup softened it.

Here’s the recipe:

Lazy Sunday Roasted Red Pepper Soup

 The perfect lunch for a girl’s only Sunday afternoon or a lovely starter course for a fancy dinner party.

3 red peppers
2 tomatoes
1 onion
1/3 of a zucchini
3 garlic cloves
Olive oil
½ litre of beef stock
Thyme
Sage
Salt & Pepper
2 tbsp Heavy cream
Goat cheese
Croutons
Parsley

Toss peppers (halved and seeded), tomatoes (quartered & seeded), large slices of onion, chunks of zucchini and whole cloves (skin on), with olive oil and roast on sheet pan in 400 F oven for 45 minutes until peppers start to blacken.

Peel skin from peppers and put all veggies in pot with beef stock.  Squeeze garlic out of skins into pot. Bring to a simmer and add in seasonings. Simmer for 15 mins. Add in cream and puree with hand blender. Serve hot or cold with croutons, goat cheese and parsley sprinkled in.

Disclaimer: I used homemade beef stock and croutons and didn’t actually measure anything. So yours won’t taste like mine.  So if you don’t get that heavenly ‘how can healthy food taste sooo good?!?’ feeling, come on over and have the original.

 

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Just chopping

I love a meal that takes no pre-thinking and hardly any preparation before you stick it in the oven and forget about it. So I’m calling this “Just Chopping” because thats all you do for this meal is chop some stuff. The inspiration for it comes from http://www.wishfulchef.com/2011/08/baked-italian-sausage-with-potatoes-and-whole-garlic-cloves/. But after making it a few times, its definitely taken on a life of its own and has ingredients that are more accessible.

So I’m not going to give you amounts cause it depends on your family. Of course, you want there to be a good balance of vegies compared to meat and potatoes, but lets face it, potatoes are cheaper and if you’re filling a 16 year old boy up like I am, thats important! So, amounts are: whatever feeds your family.

You need:

Potatoes, I like Yukon Gold and Red
Garlic, a few cloves, you`re just gonna peel them and cut them in half.
Onions, I like white. I think red would be a little unnecessary with the sausage providing so much flavour
Peppers, I used red and yellow for colour variety
Zucchini, if your family likes, although mine says they don`t and they eat it anyway!
Mushrooms, mmmmarvelous
or whatever vegies turn your crank. Beets are yummy too, but you should blanch them first to get the skins off
Mild Italian Sausage

So just cut up everthing about the same size (cut the sausage last, for cleanliness sake). Throw it in a bowl, toss with olive oil, salt, pepper, whatever you like for spices – rosemary & thyme are usually my go to. Remember, though, that the sausage and garlic provide lots of flavour, so you don`t need much spice.

Spread it out in a jelly roll pan (or two) and bake in the oven. Higher temp is better, probably 425, so it gets a little crispy. If you cut it all to about a cubed loonie size, I’d say 45 mins at 425. If you’re gonna run out and get the kids or a bottle of wine and you’ll be gone for an hour, turn the temp down a notch. Play with it and bake it however works for you. The only sucky part is the pan is hard to clean, but if you put water in it while its still hot, it should come off easier (dust a little dishwasher detergent in too).

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Menu Plan . . . or not

Last week didn’t turn out as planned. Which is fairly common.  I make the plan so that if things are normal and I’m running around at the end of the day, dinner is already partly done, completely done or at least  I know what to do right when I come in the door.  But sometimes, I’m running around at the beginning of the day and don’t start what I was supposed to. One of those days last week was when I planned short ribs.  Now, I have never made short ribs before, but they are in the freezer because I bought a half a cow with some other people. And I’m excited to make them because I had them at Olive Garden in the fall and they were soooo good. But you can’t make them at the end of the day, you have to prepare them slowly, I discovered. Too late. So that night, at 5:00, I was wondering what the heck I was gonna make! I had bailed on my planned dinner already once or twice that week so I was feeling a little lousy about our dinner eating habits, since my favourite backup is frozen pizza from Costco or Tortellini with a jarred tomato sauce (a good one, of course!) and salad. Not bad, if I bother to make the salad, but not great either. So I updated my ‘food inventory’, quickly listing the meats, vegies and starches I have in the house (I do these things in an excel sheet) and thought about what I could make and sit down with everyone before some of us had to leave for the evening. I had an hour and a half and no meat defrosted. What I made was amazing!

I grabbed some pork tenderloin – I buy the big long one at Costco and slice it up when I bring it home into 2, 3 lb roasts and the rest in pork chop-like slices (or would you call that cutlets?). I defrosted the cutlets in the microwave and got potatoes in a pan for boiling. I seared the pork chops in a some butter, and sprinkled some salt, rosemary & thyme on them while they were searing. I’m always in too much of a hurry to season them ahead of time.  Then I turned them down a little to cook them through and chopped up a leek (white and light green parts only) and some mushrooms. I also put the potatoes on to boil. When the pork chops were all the way done, I took them out (kept them warm) and added a little more butter and sauted the leeks and mushrooms till soft.  Then I poured in about 1/2 cup of white wine to deglaze the pan (that bottle has been in my fridge since New Years Day, it was time to be used!), let it reduce a little and then 1/2 cup of heavy cream, a little salt and pepper and thyme. I let it cook for a few minutes on med-low while I cooked some peas in the microwave. Not my kid’s favourite, but I was in a hurry, so get over it!

Everybody loved the sauce and the pork, of course. The sauce acted as gravy for the potatoes and it was just all so yummy.  Maybe not light, but yummy. Who knew you could still use an open bottle of wine 2 months later?! I don’t think I’d try it with red, since I don’t keep that in the fridge, but the white was fine!

Cream of mushroom soup night didn’t happen either. The girls weren’t home, so it turned into pancakes which I made mushroom sauce for, and also defrosted some strawberries and made whip cream. Myman must have something savoury at dinner, so the mushroom sauce satisfies him while the kids think I’m the greatest Mom for giving them strawberries and whip cream for dinner. Of course, we’re talking Dutch pancakes which you make really thin (just flour, eggs & milk for the batter) and then roll up with the stuff inside to eat.

So this week we’re on Spring Break which means I am a taxi driver for volleyball camp and playdates, plus I try to get some bigger projects done with the kids like reorganizing their rooms, so I forget to make dinner sometimes.  I’ll try to use up some of last week’s ideas and probably we’ll eat the chili and lasagne thats in the freezer. Oh and I haven’t done the turkey yet for stock and sandwiches so thats one night. I just don’t know when I’ll do the short ribs, maybe next week.

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Community Health Challenge

I’ve joined a Health Challenge! The mayors of Surrey, Langley, Abbotsford and Coquitlam are challenging each other and their communities’ residents to a 90 day Health Challenge.  It officially starts Monday, but I have already registered and started tracking my points. My sister and I are challenging each other to use it to lose at least 10 lbs each, and I would like to challenge all my blog readers to join me. You don’t have to be from one of those cities to join and use the resources available for free.

My motivation is to get rid of the few pounds that have crept onto my body over the winter (plus hopefully a few more) and lower my neck pain again which has been getting worse also over the winter.  And since I know if I don’t fix it, it’ll just get worse and I don’t want to look back in a few years when it’ll be even harder and regret losing it sooner!

I have to work up my fitness goals slowly because of my neck, so please don’t laugh at my tortoise-like fitness goals. My sister is definitely the hare in our relationship (not the first time I’ve described her that way!).

End of next week: walking 45 minutes (every time), 5 days a week (I have a treadmill cause I hate going out in the cold) AND doing 20 minutes of yoga (WIIfit) 3 times per week
For perspective: I did 30 minutes walking today for the first time in over a month. I’m usually too sore by 20 minutes because I don’t do it every day.

My nutrition goals are easy to choose, hard to do, since I’m addicted to sugar and chips. But I’m going to choose to add healthy foods before I remove the unhealthy ones. Coffeetime and evening are the hardest for me!  So one thing I want to try is (I know it sounds like a weird goal) to eat a small handful of chips (always unflavoured) with my lunch every day, because I find I tend to crave them less in the evening then and won’t eat half a bag! I’ll try that next week and see if it makes a difference.  Also, I’m going to blog about tasty homemade salad dressing (a new one each week) to force me to make a salad with almost every dinner meal. My kids will appreciate that since I’ve stopped buying salad dressing but hardly ever make it, so they usually eat their salad dry. Also I’m going to eat breakfast every day (I sometimes forget!) and refill my water bottle (which I drink while on the treadmill) when its empty. EVERY TIME. I’ll go do that right now.

By the way, my favourite breakfast is:

half a banana, cut up
half a canned pear, with some of the juice
1/2 a cup of fresh pineapple, cut up
1/2 cup of plain or greek yogurt

It actually really fills me up and I read somewhere that starting your day with an acidic fruit (pineapple) really helps to get your digestion going for the day. Also, I prefer to buy local fruit but I make an exception for the ones we just can’t grow in Canada! And I canned the pears myself. 🙂

Also, I often make oatmeal for the kids in the morning, so next week if I’m hungry when I pour my coffee, I will try to eat a small bowl of oatmeal with it instead of cookies, although really, how much worse is an oatmeal cookie?  Never mind, I’m making oatmeal spice cookies for this week, but I’ll stop at two a day!  Here’s the recipe:

OATMEAL SPICE COOKIES

2 eggs
1/2 c brown sugar
1/2 c white sugar
1 c oil (maybe I’ll try applesauce instead)
1 tsp vanilla
1 tsp baking soda
1 tbsp hot water
2 cups rolled oats
1&1/2 – 2 cups flour
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
pinch of allspice
pinch of cloves
chocolate chips (I’m going to look for dark choc chips at the store)

Beat eggs until frothy. Beat in sugars, add oil and vanilla.  Dissolve baking soda in hot water and add in. Mix in oats, flour, salt & spices and lastly, chocolate chips. Stir well. Drop onto cookie sheet in 1 ounce portions.  Bake at 350 for 8 mins.

Making your cookies 1 ounce helps to not eat so many!

I hope you join me on this challenge. Especially if you live in Surrey, so Surrey wins overall!

 

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Menu Plan

I’m going to try to do this every week, just to provide some ideas, not because I expect my readers will want to copy my plan. Usually my plan is determined by my calendar. When am I home to cook, who else is here and when they have to take off for an evening activity.  Which explains soup Mondays. I’ve been making soup or at least one pot simmering meals every Monday since September because we have piano lessons here right though suppertime, but yesterday, 7 months in, my oldest and oh so quick son said, “Soup Monday? Whats that?” And this is the child who comes home every day and asks whats for dinner before he says Hello. I should tell him to read my blog.

So since, two weeks in a row now, I’ve posted my Menu Plan on Tuesday, but with last night’s dinner on it, this week you get next Monday’s too. There’s something about Mondays.  I need to clean up from the weekend, get organized for the week, the day just doesn’t seem like a good one for sitting down and blogging, so Tuesday is now Menu Plan day.

So last night was Beef & Barley Soup. I took out some soup bones and made beef broth and then made a pot of soup in the same pan. Why get it dirty twice?! My family is still a little underwhelmed by beef soup made without MSG so the beef broth is a work in progress.  I’m not sure if there’s a better way to make it or if they just haven’t become completely unaddicted yet. You know when you quit smoking and still love the smell of cigarettes for awhile. It took me 10 years to get over that and I still get excited when I smell a cigar. Maybe there’s no hope for them at all. If you can tell me how to make it just as ‘flavourful’, I’d love to hear from you. I put in carrots, celery, leek greens, thyme, oregano, salt & pepper and even some dried Maggi plant (I think that may be a Dutch name but I don’t know anyone except Dutch people that use it or grow it, so I can’t tell you what else it would be called).

Tuesday: Tuna Casserole, I’ll blog my recipe tomorrow

Wednesday: Sausage & Potato Bake

Thursday: Chicken Burgers

Friday: Garlic & Parm Short Ribs, with potatoes and beets –  the sauce is from Racheal Ray, in this burger recipe and I haven’t figured out how to cook the Short Ribs yet, but when I do, I’ll let you know!

Saturday: Turkey Sandwiches, Turkeys are on sale this week, so I’m buying a small one, roasting it, pulling off the meat for sandwiches and boiling the carcass for ‘poultry’ stock.

Sunday: Lasagne, garlic bread and ceasar salad – Everything will be made from scratch right down to the croutons (ok not the noodles, I don’t have a pasta maker yet), so I’ll blog about it next week.

Monday: Cream of Mushroom Soup, I’m craving this right now, so I’m not sure if I can wait a week.

I hope you’re inspired! Now I’m going to eat a cinnamon bun lefover from Sunday morning, recipe here at Julie’s Eats & Treats, which I made that morning in less than an hour (including cooking time). I made 24 for 8 people, but because I also put out boiled eggs and fruit, nobody had more than one (except the larger guys) so there was lots of leftovers. I didn’t have any caramel sauce so I just left that out of the frosting and it was fine, in fact it was delicious!

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Mocha Cake

It was my husband’s birthday last week and when I asked him what he wanted for his birthday cake, he said Mocha Cake. Obviously he didn’t think that answer through, he just said the first thing that popped into his head, since I don’t make Mocha Cake. His favourite (one of his favourites) Aunt makes Mocha Cake, his sister makes Mocha Cake, even my best friend makes Mocha Cake, but I do not. Not for lack of trying, of course, cause who wouldn’t want to make Mocha Cake. You see, I am icing challenged. If I manage to make icing look a little normal and put it on a cake, it invariably slides off the top and down the sides, not in a beautiful drippy way, but rather in a literal slop off the top kind of way. But most of the time, it separates and looks all greasy and gross, so it ends up in the garbage instead of on the cake. But it was his birthday and I love him so I decided to try again. Why I didn’t just call my best friend to make the cake, I don’t know, but I didn’t. So, the cake was easy, I made a German Chocolate Cake out of the Pillsbury Cookbook. Really any chocolate cake recipe will do, but the darker the better. Then I tried to make the icing. I have a professional baker friend who once gave a bunch of us a lesson on making mocha cake so I tried her icing recipe again, trying very hard to follow the instructions perfectly. I told myself this time it would work because now I have a Kitchenaid Mixer and everything turns out perfectly in a Kitchenaid! Wrong! It was greasy and gross again.

Now, my hubby’s birthday was on a Sunday and he was gone for the weekend, so I was supposed to have his cake ready for when he got home. My nephew’s girlfriend was over while I was trying to make this cake work out and was kind of laughing at me when she saw the gunk I called icing. But I perservered. Who says Mocha Cake has to be made with icing? Whip cream is so much lighter and yummier! So why not Mocha whip cream? I have another family member who frequents most of our birthday celebrations and she once said, that whatever Julia makes usually looks terrible, but tastes delicious. I am NOT a cake decorator. So I put the laughing niece to work.

I think it turned out beautifully.

And it was a good bonding time.

Here’s the recipe:

German Chocolate Cake

1/2 cup hot water
4 oz bar sweet cooking chocolate
1 cup margarine or butter, softened
2 cups sugar
4 eggs
2&1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (I used milk with a little vinegar in it)
1 tsp vanilla

Heat oven to 350 F. Grease and lightly flour two or three 9-inch round cake pans. In small saucepan over low heat, melt chocolate with water. Set aside. In large bowl, cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients and blend at low speed just until combined. Pour batter into prepared pans and bake at 350 F for 35-45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

 

Pastry Cream Filling from joyofbaking.com

1&1/4 cup milk
1/2 vanilla bean OR 1 tsp vanilla paste
3 large egg yolks
1/4 cup sugar
2 tbsp flour
2 tbsp cornstarch
1/2 tbsp liqueur (optional) – tempting, but I left it out.

Mix together sugar and egg yolks in a heatproof bowl. Sift together flour and cornstarch and add to sugar/egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam). Remove from heat and add slowly to egg mixture, whisking constantly to prefent curdling. (Strain off any curdling.) Remove vanilla bean, scrape out seeds and add seeds to egg mixture. Then pour the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue whisking for another minute until thick. Remove from heat and immediately whisk in the liqueur & vanilla paste, if using. Pour into a clean bowl and cover surgace with plastic wrap to prevent a crust. Cool to room temperature and refrigerate until ready to use (up to 3 days).

 

Mocha Whip Cream Frosting

2 cups whip cream
1/3 cup icing sugar
1 tbsp instant coffee granules
1 tbsp hot water

Start beating whipping cream in mixer. When it starts to thicken, add icing sugar. Mix together coffee and hot water and add to whipped cream and whip until stiff.

To assemble cake:
Place one cooled cake layer on cake stand or plate, Spread cooled pastry cream on top. Place second cake layer on top of cream and spread mocha cream on cake in whatever decorative way you choose. We put the cream in a ziploc bag with a decorating tip and I sprinkled Dutch white and dark chocolate sprinkles in the centre.

My hubby claimed to like it better this way, although I’m pretty sure he would say that no matter what, since he knows whats good for him!!

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Menu Plan

I sat down yesterday and planned out the week’s menu and thought I’d share it with you to inspire your menu.

Monday: Sausage Tortellini Soup

Tuesday: Roast Beef, Potatoes, Mediterranean Vegie Medley

Wednesday: Creole Chicken

Thursday: Pulled Pork Sandwiches

Friday: Spaghetti

Saturday: Homemade Pizza

Sunday: Southwest Chicken Tacos

The Sausage Tortellini Soup turned out great! And I’ve been making the chicken taco recipe from Rachel Ray for awhile, although I simplify it and just do it all in the frying pan with chicken breasts.  Really its very hard to screw up and the kids love it! I’ll post my version another day. The creole chicken recipe I’ll post another day as well but its a very simple crock pot recipe with a whole chicken.

We went to the Home show in Vancouver this weekend and taste tested Pulled Pork. It tasted awesome but the guy was selling it in frozen packages – 1 lb for $20.  I reacted a little strongly to that price, but my very smart friend said, “Hey, thats a great idea. We could make pulled pork and put it in the freezer for a day when we have unexpected company.” I was so overcome by the price of his, I couldn’t think that far ahead, but she was sure with it. So Thursday I’ll make double and put half in the freezer.

One of the pizzas I make on Friday is going to be with these toppings from the Bake Break blog I found. I probably won’t have to share it because my kids don’t like pineapple and my husband will eat more of the one with more meat.  I can’t wait!!

Share your favourite meal ideas in the comment section. The more ideas the better!

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Savoury Chicken & Roasted Potatoes

It was one of those days when you can’t be home to cook just before you have to eat, so I had to prepare early. I created this dish and put it in the oven to bake while I was out. It tasted fabulous, so I’ll share it.  I’m also trying to take better pictures!

2 tbsp olive oil
salt & pepper
chicken thighs & drumsticks (enough to feed your family)
1 onion
1/2 a zucchini
1/2 an eggplant
3 garlic cloves
1 cup chicken broth

Heat olive oil in frying pan. Season chicken with salt & pepper. Fry chicken in pan skin side down and turn over when golden brown and fry that side too.

Place chicken in casserole dish and fry onions, zucchini, eggplant & garlic until starting to soften.  Add broth to deglaze pan. Cook to reduce down a little and then pour the whole mess over the chicken.  Bake with lid on in 375 degree oven (Fahrenheit) until cooked through, (probably 40 mins or so).

Roasted Potatoes

yukon gold potatoes (enough to feed your family)
olive oil
rosemary
garlic powder
thyme
salt

Wash and chop potatoes to a uniform size (a little bigger than a die will be cooked in about 40 mins). Place in bowl and drizzle olive oil over and toss.

I use my mortar & pestle to grind up dried rosemary a little smaller.

Add seasonings and continue tossing until seasonings are distributed throughout potatoes. Place on a tray (I use a jelly roll pan) and put in the oven beside the chicken dish.
In the sunnier months I keep fresh herbs on hand and then use those (don`t grind them, they`ll turn to mush). And then I would chop a few garlic cloves in half and scatter them amongst the potatoes.

Add a salad of your choice and you have a fabulous dinner!  By the way, much of the time, my family (including my husband) groans when I mention zucchini and eggplant. They loved this and I asked my husband if he liked it in spite of the zucchini and eggplant and he said NO. He liked it with them! Huh!

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Guilt

Guilt sucks. I actually try to get past it quickly since its rather pointless.  So I’m attempting to get over it, by confessing it.  I just noticed that I called my blog Smart and Tasty — great ideas for the home.  But all my posts have been about food.  So I’m apologizing.  It will eventually include more home ideas, specifically probably decor, but I finished my reno in this house a couple years ago (my friends would laugh about that, since I have no baseboards and there’s a few other little things missing yet).  We plan to move again soon, likely into a reno project so that will get me excited about decor ideas and then I’ll post some of that.  In the meantime I’m excited about food and eating clean food specifically, so thats what you’re getting right now. So get over it! 🙂  I have now.  And in the meantime check out my friend’s blog, Chaos, Cookies and Laundry found on my blogroll to the right.

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