After a foxy baby shower here in Little Rock in January, and a sweet office shower the week after that, it came time for me to return home to Dallas to reunite with some of my closest hometown family and … Continue reading
Most of us have our Thanksgiving day menus pre-planned with the traditional annual line up of turkey, stuffing, pumpkin pie etc., but when preparing appetizers there is a little more freedom for creativity. Here are a couple of ideas for some festive … Continue reading
I love flavored coffee, especially this time of year, and my favorite is anything with chocolate, the richer the better. For my morning cup of Joe, I stick to organic half and half or natural creamers, because most brands like Coffee-mate and International Delight are made with mono or di-glycerides or hydrogentated oils, aka trans fats. Surprisingly, it is easy enough (and cheap) to make your own coffee creamer, all you have to do is heat up half and half and add whatever sweeteners and flavors you like. Here is what I used:
3 1/2 cups of half and half
6 Tbl hot cocoa mix (made with real chocolate)
3 Tbl sugar
1 tsp bourbon vanilla
You could also add cinnamon, nutmeg, caramel, almond or hazelnut extracts, or whatever your heart desires.
This is our first fall in our new home and with more space I’m finding a lack of holiday decorations to fill it…working to correct this problem, I found burlap on sale and came up with this quick, inexpensive way to transform … Continue reading
Fall is my favorite season, and when a cold snap hit Dallas last week, I was thrilled. Something about sitting around a crackling fire with friends and a bottle of wine, seemed like it couldn’t be a better fall night. Until we added these. I happened across these coconut covered marshmallows while grocery shopping and had to resist the urge to fill up my cart with them. I paired them with dark chocolate squares and when toasted, they were every bit as good as I had hoped. Now I know this isn’t an official recipe, but I just had to share these babies with you:
A couple weeks ago in Florida, my sister-in-law was telling me that she substitutes her pasta with spaghetti squash, as she is trying to lose weight after her second child. As a pasta lover, I have to admit I was skeptical, … Continue reading
I have the best sisters and friends in the whole world. This Saturday, they threw me a surprise party. Better yet? It was a surprise maternity wear shower. What’s that, you ask? It’s an original idea my sister Ashley came … Continue reading
Working at the Dallas World Trade Center’s market this past weekend gave me a firsthand preview of what buyers are selecting for their stores for this fall/winter. As a fit model I was asked a surprising amount for my opinion of … Continue reading
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Ginger has been long associated as a remedy for upset stomachs, in fact it has been used in Asia as such for thousands of years. According to WebMD, studies have found that ginger also lessened menstrual cramps, and helped reduce the nausea and vomiting associated with morning sickness in pregnant women. In the US, ginger ale is commonly used in an attempt to alleviate a stomach ache, but here is the list of Canada Dry Ginger Ale ingredients:
Carbonated water, high fructose corn syrup, citric acid, sodium benzoate (preservative), natural flavors, caramel color
Since every other ingredient on that list is questionable, I’ve found it is better to make tea with real ginger root, and bypassing the lab created chemicals altogether and getting a more potent dose of soothing ginger. Since pure ginger tea can be a bit strong, I add lemon and honey for taste. Here’s how to make ginger tea:
Ginger root (about 1 Tbl per cup)
A couple thin slices of lemon (1-2 per cup)
Honey to taste (I add 1/2 tsp per cup)
Finely chop ginger and place with other ingredients in a french press, add boiling water and let steep for at least 10-20 min, longer if you want your tea stronger. Strain and enjoy.