Saturday, December 30, 2017

Blueberry Pomegranate Smoothie

It's officially winter, and we are certainly feeling the season with colder than normal temperatures, rain, and little sunshine. Although, I am so thankful the solstice has come, and the days are slowly but surely beginning to lengthen. Spring seed catalogs arrived in the mail this week, so I have been flipping through and marking page after page of seeds to order, listening to music, and spending time with my family in this lazy week between Christmas and the new year. Christmas gathering foods were so good, and we indulged happily! But this week, we have been in the kitchen preparing veggie and protein filled meals and fruit smoothies for simple snacks. I have been making this blueberry pomegranate smoothie for the last several days, and it has become a favorite! It's packed with lots of antioxidants and vitamin C and is anti-inflammatory for those of you whose bellies don't love holiday food as much as you do. I hope it makes you feel good. And cheers to the end of another year, friends. See you in the next.

Blueberry Pomegranate Smoothie

1/2 cup frozen blueberries
seeds from 1/2 pomegranate
1 Meyer lemon quartered and peeled
1/2 cup unsweetened almond milk
2 teaspoons agave syrup 

Put all ingredients into a high speed blender and blend until smooth. 
Add a handful of ice and blend until consistency desired is reached. 

Note: My favorite way to deseed a pomegranate is using the wooden spoon trick

Tuesday, December 5, 2017

Nourishing Winter Meals

I'm not even ashamed to say that this time of year has never been my favorite, and I know I'm not the only one. Give me all the long slow summer days please. A few years ago, I converted to Catholicism, and since that time I have come to appreciate this time of year so much more and use it to heal and nourish my heart. And as much as I look forward to holiday meals and drinks with friends and family, I try and keep the rest of our meals at home as simple and as nourishing as possible. The simple part mainly because it feels like 10PM when we get home from work and I'm starving! The meals listed below are some of our very favorites that we repeat over the winter months. I hope you are able to get lots of physical and spiritual nourishment this season, whether by religion or in any other peace and love filled way.

A Simple Carrot Soup

Chicken Pesto Zucchini Noodles

Quick Pho

Pan-Roasted Chicken with Tarragon and Mustard Cream Sauce (I usually roast whatever veggies I have on hand to go along with this, sweet potatoes are a favorite!)

Photo via

Sunday, September 17, 2017

Blush Tank

I finished my first knit garment this weekend. It has a few rows of twisted stitches from frogging and placing the stitches back on the needle incorrectly, several loose stitches that look like holes, and the seaming and woven ends look quite messy despite the immense care that I put into finishing it. But I am so proud of it, mistakes and all.

The pattern is Breezy by Erika Knight made with Wool and the Gang's Shiny Happy Cotton yarn in the colorway Nude Pink. My gauge was a bit small, but I didn't want to go up a needle size, so I just made a size bigger than I normally would. I also lengthened the body a bit and shortened the length of the straps to have a higher neckline. I loved working with the soft cotton during our extreme southern heat, and I'm so happy to have finished it in time to get some wear out of it before our cool weather makes an appearance. Now onto finish my first knit sweater for whenever fall decides to show up!

Thursday, August 17, 2017

Roasted Peaches with Coconut Cream

It's peach season ya'll. and I can't get enough. I actually prefer unripe peaches to the softer ripe peaches. My husband tells me I eat them wrong, ha! But, for roasting I prefer the ripest I can find. I have been using a coconut creamer for my tea and coffee from The Sprouted Kitchen that takes the cake when it comes to dairy free creamers. It's a bit thick, which makes it perfect for a cream topping. I decided to pair it some roasted peaches for a light quick dessert and the outcome was SO good. I hope you enjoy. 


A few spoonfuls of The Sprouted Kitchen's Coconut Creamer (Optional: make in advanced and store in the fridge. Remaining creamer can be used in your tea or coffee.)

1 ripe peach peeled and sliced

1/2 tablespoon of butter

1/2 tablespoon of light brown sugar

Preheat oven to 400°F. Melt the butter and mix in the peach slices. Add the brown sugar and toss to evenly coat the peach slices. Bake for 20-25 minutes. Remove from oven and plate with a spoonful or two of coconut cream. 

Wednesday, July 26, 2017

Buffalo River for Quince and Co.

Crochet week is back over at the lovely Quince and Co., and my contribution, Buffalo River, was released today. Buffalo River is a crocheted wrap filled with texture and warmth. I used Quince and Co.'s fingering wool yarn Finch in their beautiful heathers, Audouin and Caspian. Its rustic and cozy feel was inspired by the contentment felt while pouring yourself a cup of warm coffee in the comfort of your own home, enjoying a fire with loved ones on a crisp night, or overlooking a beautiful peaceful landscape. This wrap is meant to accompany you wherever your heart is full and content. I hope you enjoy the new design and give the other beautiful patterns from the Crochet 2017 Collection a look!

Friday, July 21, 2017

Little Things

The Little Things posts are links to a few things I am loving lately. A good day revolves around good and happy moments, gratefulness, and  sometimes delighting in little things that make your heart smile. I hope these links bring a little joy to your day, too. 

A glad heart is excellent medicine.
Proverbs 17:22

An article about wholehearted living that relates so well to present day distractions.

There are very few foods I won't eat. Beets used to be one of them. But, when our CSA boxes were filling our produce drawers with them, I knew I had to give them another shot. Now I have a handful of delicious go-to beet recipes and this one is one of my favorites!

This Biches & Buches knit wrap pattern in the new Laine magazine has me swooning!

And this photo I came across on Pinterest has my heart melting. 

On another note, last year my community suffered a great natural disaster. In August of last year, about 70,000 houses flooded including many of my family members and friends. My company is currently playing a small part in the Restore program to assist people in restoring their homes. In almost a year, there are so so many still not home. I've had the privilege to  visit many households and hear their stories. Not only flood stories, but the other sufferings that life throws at each one of us. Throughout every unique circumstance, these warriors keep a brave face and positive outlook, but they are suffering all the same. So my sweet online community, will you please continue to keep my local community in your thoughts and prayers? Please remember them, and remember to be kind and love one another. We all have our crosses we bear every day. 

Saturday, July 8, 2017

Summer Tea Cocktail for TLBC

Working with other creatives is such a treat to me, since my day job consists of so much technical talk and thinking. So when Hope from The Little Blue Chair reached out to collaborate on a summer drink recipe, I happily obliged. Hope owns and runs the most beautiful letterpress company from her quaint home studio in the town I grew up in. I didn't have the pleasure of meeting her in my youth, but I am so happy we were able to connect as adults. Head on over to Hope's site for the recipe and some breathtaking paper goods. Have a happy weekend friends!

Tuesday, June 6, 2017

French Market Tote for Taproot Magazine

The summer issue for Taproot magazine, GROW, is out, and I am delighted to be part of it. In its pages, you will find my contribution, a summery linen market bag with French stripes. Most days, I am so grateful I was born, raised, and set my own roots down in southern Louisiana. I highly dislike the cold and prefer the sunshine and hot sticky climate of home. This hot sticky climate of ours also allows for a very long growing season with produce stands lining the highways almost year round. It's wonderful! What's even more wonderful is how generous our little southern community is. Friends and neighbors are quick to share bagfuls of satsumas, figs, tomatoes, eggplant, and even some fresh caught catfish or reds. Although we can grow most of the year, summertime gives not only the highest yield but the most delicious pickins in my opinion. Our pantry is filled with sweet corn, summer squash, watermelon, peaches, carrots, and so much more. One of the many reasons that summertime will always be my favorite. This special growing season and my sweet kind community inspired this design. I hope that your version is filled with all the love and goodness mine is filled with.

A few technical notes about the design: The tote is worked in pieces with the main panels having striped colorwork, and then seamed together with a visible seam.  I chose a bright red for my stripes, but I think blue or white would look just as lovely. I also added some leather straps for the handles, but a pair of crocheted i-chords would make beautiful and sturdy handles as well. You can find the pattern on Ravelry and buy your copy of GROW here.

Monday, May 22, 2017

Green Tomato Salsa

I love a good salsa verde. So fresh and scrumptious. Over the weekend, I found myself making a batch using some tart green tomatoes I had on hand in lieu of tomatillos. I adapted this recipe for a smaller batch of salsa, and the result was delicious. I may have snacked on it all weekend long as hot sticky thunderstorms passed through. If you happen to find yourself with a few handfuls of green tomatoes, you should give this version of salsa verde a try. It's relatively easy to throw together for a party or just for a snack when you're stuck at home in the rain.


4 cups chopped green tomatoes (about 4 medium green tomatoes)
1 white onion peeled and quartered
2 cloves garlic peeled
1 jalapeno pepper seeded and quartered
1/2 bunch cilantro
1/4 cup lime juice
sea salt to taste

In a food processor, add the onion, garlic, and jalapeno. Pulse until all veggies are finely chopped. Add the veggies from the food processor to a pot with the chopped tomatoes. Add the lime juice and bring to a boil. Turn the heat down and simmer for about 10 minutes. While the salsa is simmering, place the cilantro in the food processor and pulse until finely chopped. Remove the salsa from the heat and add in the cilantro and salt to taste.

Friday, May 5, 2017

Little Things

The Little Things posts are links to a few things I am loving lately. A good day revolves around good and happy moments, gratefulness, and  sometimes delighting in little things that make your heart smile. I hope these links bring a little joy to your day, too. 

A glad heart is excellent medicine.
Proverbs 17:22

A great article about propagating rosemary AND using raw honey as a natural root hormone.

This beautiful flower-filled interview with Jessica of A Fine Medley.

I made this carrot soup this week during a stormy night and served it along side a fresh spring salad. I highly recommend! 

My mom gifted me the Modern Natural Dyer book for my birthday, and it has inspired me so much. I saw this little zipper pouch the other day, and now I'm dreaming of making a naturally dyed version to practice my embroidery skills on. 

Have you heard of this organization before? They help bring basic needs to individuals, organizations, and communities to help them focus on bigger goals with efficient and structured programs. 

This baby lamb from Ashley Yousling's farm is just melting my heart away. 

I listened to this podcast this week about zero waste, and I'm already making small changes to reduce waste in our home. So good. 

I added this pattern to my summer make list, in a soft white and leaving off the ribbing. 

Happy Friday sweet friends!

Photo by Jess Kneebone

Tuesday, April 25, 2017

Whipped Feta and Pecan Squash Blossoms

A delicacy found only in the early growing seasons of spring and fall, squash blossoms are the quiet humble parents of zucchini. The beautiful vein leafed yellow flowers are the first signs of a good vegetable harvest and easily overlooked as a harvest themselves. Because there are usually more male flowers than female flowers, the males (no squash attached) can be harvested and enjoyed in salads, pastas, quiches, or anything your taste buds can imagine. I think that there is something inherently magical about flowers, whether giving life to a home or love to a dear friend, or yes, even filling our bellies. There is definitely something special about nourishing ourselves with flowers! I was happily surprised to find a bagful of these blossoms in our weekly CSA from Indieplate, which just so happened to be dropped off a few days before my birthday. I didn't have a specific plan or recipe in mind, but my growling stomach and a few other fresh ingredients I had on hand made for a perfect afternoon birthday treat. So here is my southern take on this beautiful magical food, because my taste buds think the best way to enjoy them is deep fried with sunshine, bare feet, and most certainly fresh strawberry beer. 


1/2 cup feta
1 ounce cream cheese
1 handful of pecans
5 squash blossoms
3/4 cup flour
Pinch of sea salt
6 ounces Parish Brewing Co. Strawberry Canebrake (can substitute beer of choice or club soda)
Canola or vegetable oil


Gently wash the blossoms and pat dry. Add about an inch of oil to a medium pot and heat on medium-high.

In a small food processor, combine the feta and cream cheese and process until you get a nice whipped creamy consistency (about 30 seconds). Add in the pecans and blend until the nuts have been coarsely chopped and blended into the feta. 

Add the flour to a mixing bowl with the pinch of salt. Lightly whisk in the beer. Gently tease open each blossom and use a small spoon and your fingers to add 1-2 teaspoons of your feta filling. Gently close the blossom and twist the ends of the petals together. Drench each into the prepared batter and let any excess drip away. Fry each blossom in the oil separately for about a minute, using a slotted spoon to flip the blossom halfway through. Remove the blossoms from the oil and lay on a plate lined with a towel to absorb any excess oil while the blossoms cool.  

Thursday, April 20, 2017

A Little Weaving

A few months ago, I came across the tiniest cutest weaving loom that I absolutely could not resists picking up. I have been wanting to try weaving for so long, and this seemed like the perfect gateway. I learned the basic weave stitch, soumac stitch, and raya knots. My little weaving came out a bit rough and not sure why it kept getting smaller towards the top, but I had so much fun nevertheless. I was also able to use some beautiful scraps I had leftover of Quince and Co.'s Finch yarn in colorway Audouin, Moeke's Elena yarn in colorway Walnut, and Yoth's  Father yarn in colorway Poppy Seed. Now I'm dreaming of what to weave next. I have my eye on this book by the talented weaver Maryanne Moodie, this loom from Purl Soho, and their insanely beautiful woven scarf pattern released recently.

In other news, our spring garden is growing so well, and I have plans to till up a big space for cut flowers this weekend. If the harvest is good, we will be at the local farmer's market mid-summer! I also have doubled my cucumber and okra plants this year for more pickling. Those are just a few reasons that Spring is my absolute favorite season. I hope your Spring is off to a wonderful start, too!

Thursday, March 2, 2017

Rosemound Scarf for Taproot Magazine

So excited/honored/thankful to be a contributor in Taproot Magazine's first issue of 2017, WEAVE. I've always had the notion that art is anything that makes you feel. Anything that moves you. I remember the first time I held this magazine, not that long ago, and it surely gave me all the feels. Every single article was genuine and filled with so much love and soul. This magazine has become one of my favorite, if not my favorite, publication, and one that each issue I can peruse over and over again. If you are a creative, gardener, wanderer, homebody, mother, father, dreamer, or anyone who has the urge to slow down and take in some lovely words and photos take a peek at this wonderful magazine. You can find the WEAVE issue here and my Rosemound Scarf pattern on Ravelry here.