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Feature Friday


Today I bring you one of my own Graciebellie creations. She is made with a mixture of items. I love texture and making old things new. I found a great pair of vintage clip on earing while thrifting and made this “Shabby Girl” necklace around one of those clip ons. Check her out on my etsy site,

What’s Cooking Wednesday


This kitchen is a disaster zone with so much yummy goodness going on.  Last night I tried a new recipe. It was a Basil-Tomato Tart.Image. Earlier in the day Grace and I also made pie dough for the first time ever. We used the dough to make our tart and it turned out to be very scrumptios but definitely not on the light side.  


Basil-Tomato Tart


 9 inch pie crust

¾ cup mozzarella cheese


¾ cup cheddar cheese


½ cup grated parmesan cheese


6-7 roma tomatoes sliced


½ fresh basil


¼ cup fresh oregano


4 cloves of garlic


½ cup mayonnaise


1 TBLS olive oil


Pepper and salt


Fork a few holes into your pie crust so it does not bubble up and then place foil on top and bake at 450 for 8 minutes. Remove foil and bake for 5-6 minutes longer. Sprinkle the crust with ¼ cup each of parmesan, mozzarella, and cheddar cheeses. While that melts on the hot crust, combine the olive oil, basil, oregano, and garlic in the food processor. Process until it is almost the texture of pesto. Combine this mixture with the sliced tomatoes. You can let the tomatoes marinate for an hour or two if you have the time or simply place the tomatoes on top of the cheesy crust immediately. Top the tomatoes with a mixture of the mayonnaise, salt, pepper, and remaining cheeses. Bake at 350 for 35-40 minutes until bubbly and golden.


Beet Head


I went hog-wild with the beets in the spring because I love, love, love them. It would take to long to complete all of them in one day because of the little ones demanding my attention. So for this week, I am planning on doing one large pot a day untill they are finished. I am trying the freezing method this year. In years past I have always pickled them and then canned them. Again that takes too much time away from my girls. Maybe with the last batch I will pickle and can them. If you are curious about processing beets keep reading for directions.

  1. Remove the greens and stems.
  2. Wash aff any extra soil.
  3. Place in a large pot and cover with water and a lid.
  4. I put them on high and boil them for 30-40 minutes or until you can pierce them with a fork.
  5. Place under cold running water.
  6. When they are cool enough to touch, use a small knike to cutt the tops and bottom part off. From there you can pop the skins right off.
  7. Slice or quarter them into a bowl.
  8. Place in freezer bags and freeze.

What have you been up to in your kitchen?





What a busy weekend. I took most of Saturday figuring out this blog and putting the important pieces together. I will be working on it as I go. Brook and Grace went with some friends to get our piggies. We will be keeping one and yes we do raise them for food. Thankfully they are not on our property because they would become family pets. Brook and I got away on Sunday to ride our horses, Blacky and Coconut. We board our horses on a pasture that neighbors our friends property where our piggies are, so I had a chance to see their cute little faces.  When we rode up to them they were all cuddled in a pile with their legs on top of each other.   Hope you all had an enjoyable summer weekend.  Image