No matter what season, I love making soup. It’s so easy. Throw everything into a pot, let it simmer, eat up! And the beauty of a soup like this is that it makes a large portion that will feed you for a week. And the flavors only get better by the day. I adapted this recipe from Missy’s recipe over at Pink Pistachio.
If you’re like me, you buy bananas and eat a couple but sure enough, you have those last three or four you forget about and they just sit there getting brown. Instead of throwing them away, put them to good use.
Before the official wedding ceremonies commenced, we took some time to explore a different side of Nashville. We happened to be in town at the same time as the CMA Music Festival in Downtown Nashville.
That’s exactly what I put in the google search this weekend when hubs asked to make some scratch made cookies. Step aside cookie monster.
Yesterday was Pi Day, a day in which math and dessert collide. It’s the only acceptable time, in my opinion, math can be a general part of the conversation. I actually love pie.
Yesterday was National Cereal Day. To celebrate, in addition to my bowl for breakfast, and one for lunch (don’t judge), I decided to make some tasty Rice Krispie Treats for the hubs to take to work the next day.
For the cookies
5 1/2 Cups All Purpose Flour
2 Sticks Salted Butter
1 Cup of Molasses
1/2 Cup of Light Brown Sugar
1/2 Cup of regular sugar
1/4 tsp Ground Cloves
2 tsp Cinnamon
1 1/2 tbsp Ground Ginge
This year’s Thanksgiving celebration saw us heading to the East Coast to spend quality time with my family in Wilmington, NC.
When we moved out here I knew I would be working weekends to get hubs through law school. It was a sacrifice worth making, but one thing was missed by both of us.