Monthly Archive: July 2012

Jul 31

The Hart Party

It’s my birthday! The big 2-6!
We just finished having the best long weekend with my parents. They came up last Friday and left this morning. On Saturday, we had a backyard bash, complete with yard games, tiki torches and good friends. I had a joint birthday party with two of my friends who are twins. Their last name is Barnhart…hence the “Hart Party”. It was such a blast! Here’s the party in pictures…. The Hart PartyThe Hart PartyThe Hart PartyMy Mom and I made these cute flags out of scrapbook paper. It made the party extra festive!The Hart PartyThe Hart PartyThe Hart PartyThe lights and lanterns gave the tree a nice ambianceThe Hart PartyThe Hart PartyThe Hart Party

Jul 27

Zucchini, Tomato, Cucumber, Feta Pasta Salad

That’s a mouth full! Literally. Zucchini, Tomato, Cucumber, Feta Pasta Salad, say that three times fast!Zucchini, Tomato, Cucumber, Feta Pasta SaladThis is one of my favorite, most healthy summer meals I’ve ever made. It’s a summer must!

My neighbor brought over a couple cucumbers and zucchinis the other day. I don’t normally cook with zucchini so I went online searching for a recipe, as usual. I came up with a yummy pasta salad. Anyone want to guess who created the recipe?

The pioneer woman, naturally. Her recipe is here. I did use hers as inspiration, but substitute what I had and tweaked it a bit.

Zucchini, Tomato, Cucumber, Feta Pasta SaladZucchini, Tomato, Cucumber, Feta Pasta SaladZucchini, Tomato, Cucumber, Feta Pasta SaladZucchini, Tomato, Cucumber, Feta Pasta SaladZucchini, Tomato, Cucumber, Feta Pasta Salad

Lilly wanted to be a part of the action. But what’s new.
Is is just me or has she gotten a little chubby? It might just be because she eats Barkley’s food. And not just sometimes and not just if she feels like it. It’s everyday and she cries for it if/when it’s gone. That cat will follow me downstairs when I get Barkley’s food and back up the stairs talking (or should I say YELLING) to me the whole way.
At first, we thought it was pretty cute….especially when Barkley and Lilly eat out of the same bowl at the same time. That’s a sight to see. But we have since learned that the food is not good for her. So we put the food up where she can’t get it and only let Barkley eat at certain times. But when we put that food down, you’ve never seen a happier kitty. She does sneak a few kibbles, but I think she’ll be OK. A happy kitty makes a happy home.
That’s how the saying goes, right?
Back to the food….


My Recipe for Zucchini, Tomato, Cucumber, Feta Pasta Salad:

1 cucumber
1 small zucchini
1 box of feta cheese
Juice of 1 lemon
1 tomato
1 pound multi-color fusili pasta
olive oil (to your liking)
salt and pepper

Boil the pasta and let cool. Cut veggies and toss in. Sprinkle feta cheese. Squeeze in lemon juice and drizzle in olive oil to your liking. Stir all ingredients together. Top with salt and pepper.

Jul 26

Currant Scones

Have you ever eaten a currant? What about a currant scone?

I hadn’t until we got a big sack of them in our Ricky and Lucy’s bi-weekly vegetable box (see this post for more info). I looked up a couple recipes for currants, but came up short. I loved the blueberry scones I made here on Easter morning, so I thought I’d try substituting the blueberries for currants and create currant scones!

They turned out really well. Currants aren’t overly sweet or tart so it was a perfect addition. I like to think this breakfast treat is health because it has fruit inside. That counts, right?

Currant SconesCurrant SconesCurrant SconesHere’s the recipe, inspired by Sandra Lee:

Ingredients for Currant Scones

  • 2 1/2 cups baking mix, see recipe or Bisquick
  • 1/4 cup sugar
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup frozen currants
  • All-purpose flour, for work surface
  • 1 cup confectioners’ sugar
  • Lemon juice
  • 1/2 teaspoon vanilla extract


Preheat the oven to 400 degrees F.

Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the currants. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.

For the glaze: Whisk together the confectioners’ sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve.

Eric loves these!  He especially loves sitting down with a nice cup of coffee on a Saturday Morning enjoy some currant scones!

Jul 25

My Iced Coffee

My Iced Coffee

I am in love with iced coffee in the summertime. I can’t seem to drink hot coffee in the morning, so the iced version hits the spot.

McDonalds’  is my favorite….mostly because that’s the only place in my small town that makes them. But regardless, they’re amazing. Yet, buying one every morning doesn’t quite fit my budget. I’ve read a lot of other recipes for iced coffee, like this one of Pioneer Woman’s. Don’t get me wrong, it’s looks divine. But I needed something that would be quick and easy. So this morning, I was determined to make my own that tastes the same at my McDonalds’ fave.

And I did. It’s true. I’m sipping on it now and my taste buds don’t even know the difference.

Here’s how it goes:

1 pot of coffee- about double the amount of grounds to water so it’s double strength
French Vanilla Creamer
2 Tbsp Sugar

Fill your cup with ice. Pour coffee over the ice, about halfway up the cup. Fill the other half with part creamer, part milk. Toss in 2 Tbsp sugar. Mix well. Enjoy!

6 cups of coffee made 3 glasses the size above, so I have 3 day’s worth of iced coffee ready to go!


Try it and see what you think!


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