Friday Favorites


1. Chocolate oat crumble—yes mam!

2. Such a good treat bag for V Day

3. haha…these totally bring me back. I can’t believe how much the world has changed in such a little amount of time

4. Yes…Saved by the Bell was my jam

5. Cures for the common smell-good thing to keep handy

6. I might be old but I didn’t even know Palentine’s was a word—but here’s a bunch of cards good for a pal on V-Day including one of mine!

7. Great info—vacation mode+Etsy

8. I’m originally from Buffalo, NY and this is absolutely perfect


Friday Favs


1. Game day snacks are the best—except when you’re on the 21 day fix. Sigh…but I hope you all enjoy!

2. It might be time for me to re-do my studio too. Such great ideas here

3. You had me as biscuits

4. These photos are totally, big time, swoon-worthy

5. hahaha…I do have a private, old yahoo account that I’ve been wanting to get rid of. This has helped me make that happen

6. Awesome insight into people is seeing what they read on the subway

7. I’m starving—this doesn’t help one little bit

8. My card was featured in Huffington Post, my card was featured in Huffington Post!

That’s all folks! Hope you have a fantastic weekend!


IMG_2533Here is a simple, absolutely delicious and healthy way to make your own almond milk. It’s creamy, it’s smooth, it’s healthy—it’s almond milk at it’s finest.

The first few times we made almond milk, it wasn’t necessarily a walk in the park. It was chunky (not pleasant) and completely separated (ick). But we were determined and this time—complete success! I give all the credit to a bag similar to this nut milk bag that came with our kit.


1. Soak 1 cup of almonds overnight in a quart-sized mason jar

2. In the morning, rinse and drain the almonds in your mason jar, and add enough water to fill your jar to the top. Now transfer that mixture to a blender.

3. You can now add taste-enhancers (I made that word up). 1 whole vanilla bean, vanilla extract, dates, cinnamon, sea salt, etc all work well. I actually didn’t add anything and I love it that way—plain, simple and delicious, but it depends on what you like!

4. Now blend on high for 1 minute.

5. Place your nut milk bag over a large bowl and slowly pour your milk concoction.

6. Some milk will go right through the bag. After that happens, then gently squeeze the bag to get the rest of the milk out.

7. Pour the milk into the mason jar and voila—deliciousness!

8. Keep it chilled in your fridge and sip away.

There are a ton of things you can do with the left over pulp (make crackers, add to a smoothie, add it to muffin batter, almond meal, etc. In another post, I’ll share some great recipes for the pulp!


Thanksgiving Stuffing

15247701903_7e437ff1c2_oI don’t know about you, but for me, the stuffing is key in our Thanksgiving feast. My grandma made the best, seriously, the BEST stuffing. As a kid, I remember the adults swooning over her stuffing and all of us kids practically choking with the thought of having it on the table. But I also remember the Thanksgiving it all changed and I ate so much stuffing I didn’t know if I was going to recover. And then we ate it for days afterwards and each time it was better and better. I know I might be biased and I think stuffing is one of those things that your family recipe beats out all others, but I thought I’d share my grandma’s recipe with all of you. Just in case you’re on the lookout for a new way to make your family swoon. My grandma passed away years ago, but every time I smell this stuffing being cooked, it brings her right back into the room with a smile on her face, a soft hand in mine and a happy heart.


3 onions

small bunch of celery with leaves (chop fine)

4 eggs

2 14oz packages of Jimmy Dean sausage

1/4lb. butter

1 tablespoon poultry seasoning

2 loaves of bread (opened-let sit overnight)

1 cup chicken bouillon


Directions: Melt butter in pan and then cook celery and onions. Add some water until soft. Scramble in 4 eggs and cook. Fry pork sausage and drain then add sausage to celery mixture. Switch to 8×12 dishes. Now add in chopped up bread and add chicken bouillon to moisten and then add poultry seasoning and mix with hands. Heat at 350 for 1/2 hour to 45 minutes or until hot throughout. This is always done the day before and then on the day of, just heat up until is is cooked thoroughly through.

(As I said, this recipe is my grandmas and there is always some adding extra/salting/sprinkling/water—who knows what amounts being added and subtracted. This is a general recipe and ingredients are definitely all here πŸ™‚ My grandma never ate her own stuffing on Thanksgiving because she ate so much as she made it, testing the flavors and making sure it was just right. Feel free to do the same—but keep a little room for the day of…it’s totally worth it!

Enjoy and Happy Holidays!

Friday Favorites


Some of this week’s favorite finds!

1. Holiday cards are at PAGEFIFTYFIVE! Get them here

2. This has been on my “to-read” list for a while now. Looks like this month is the month

3. This movie is coming out and I’m psyched.

4. Buffalo, NY is my hometown…this storm is making me homesick. PS Lake effect snow is no joke!

5. Are you on Keep? Come find me here

6. Salted caramel cheesecake pie?! Yes please

7. These are some fantastic photography tips right here people

8. Delicious wine under $20.00-perfect for the holidays

9. Make29 has knitted blankets this month. They look fantastic

10. Breakfast nachos—yes please!