Farmers’ Almanac Best Days

http://www.farmersalmanac.com/calendar/best-days/

Advertisements

A few months worth of IG updates

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

– The Two Sisters –

Sweet Green Smoothie Making {{Borrowed}}

Post borrowed from: http://theglitterguide.com/2011/07/15/healthy-and-delicious-smoothie-recipes/   #HealthyEveryDamnDay
– Ami
Hey Glitter Girls! Crystalin from In the City with Crystalin here to share some healthy and delicious smoothies with you! Blending up favorite fruits and vegetables is one of my go-to afternoon snacks. Not only do they fill me up, but they’re also loaded with a ton of nutrients. They almost always satisfy my sweet tooth! The best part about making smoothies? Every recipe is adaptable to your personal taste and what you may have on hand at home. My current favorite: frozen strawberries, almond milk, and dates. Smoothielicious!

Give these healthy concoctions a whirl, and sip your way through summer. Enjoy!

Refresh:

image

Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

Savory:

image

Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.

Indulge (guilt-free):

image

Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice. 320 calories total.

Detox:

image

Green Smoothie — 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

image

Less than a Month to go, before we start a new chapter in our busy lives.

Have you ever found yourself in such a tangled mess, that you can’t find the way you came in, not to mention the door outta there?
  Well this week has been mess, no. Scratch that, the past few weeks have been a total mess!! I don’t mean mess, as in a ‘bad’ mess, just Good, Bad, Hectic, Exciting, and extremely exhausting, and we all know what comes with weeks of exhausting, messy messes….. The good, the bad, & the ugly – as far as emotions go.
>>  Ok, so the events…
  We got an above ground #pool – Its not the Ritz, but it will keep us cool when need be… We filled it up, and I had fun tanning in it as it filled up, until we noticed AFTER it was completely full, that it had sunk into the ground a good two feet!! A serious bummer to say the least. We had to drain it, which took about 3X longer than It did to fill it. My awesome Dad came over one day last week, and helped me level it out… It looks pretty good, now – I just hope its dosen’t sink more.  Now, since we are getting all of these massive storm cells, and monsoons, we are leaving the task of filling up the pool to good ole’ Mother Nature. 
  And, YES!! I have already gotten a 4 hour BURN… so much for covering up those tan lines. I look like a Chamellion!! Yeah, yeah – Laugh it up. ^.^
  I was moving plants around in my torched Greenhouse, the day before yesterday, when I found a #Tiny #Diamondback #Snake in the top of one of my Rosemary bushes. Now, hear me out. . . I don’t like to purposely hurt or kill anything, unless it could hurt me. This little guy was about six inches, maybe eight inches at the most, and had already struck at me twice, when I decided to put him in a box, and make him chill out a while. Now, maybe, If I can find a lid for am old aquarium of mine, I could keep it in the house… JUST KIDDING!! He’s long dead. I checked on him today, and he’s a gonner, the Greenhouse ants are having a feast. That’s what he gets for taking up shop in MY Greenhouse, and trying to bite me. He should just be glad I didn’t have a lighter nearby, I have been known to be a bit of a Pyro.
  I have had one scheduled shoot after another these past few days. (Hey! I’m not complaining!!) Mostly Maternity & Newborn shoots, I love these types of shoots. You get to see the family’s at their most romantic times; love is such a beautiful thing.  
As you already know, my husband is a Law Enforcement Officer, or a Copper, as I like to say. He has been in Law Enforcement for nearly 19 years, and his last day is August 1st. That is prime time, he will no longer be a full time Copper, but a Reserve Law Enforcement Officer. The beginning of August he is good to Virginia, to visit family (I am staying put, its cheaper), but when he gets back, he will be attending a local (and highly rated) CDL School.


  Now, this is breaking point for both of us. I am doing my best to keep us afloat, as far as finances and bills go. I am pushing both of my Photography businesses to the next level (JFox’C Photography TM & Voluptuous Volpe TM Photography) I have a LOT planned for both of them, as well as a possible third. With that being said, I am currently looking for sponsoring; business to helpus out with articles for our shoots; and models between the ages of 18-37 (Size, Race, Height – are not an issue).


  I have already begun to build my team of experts. It can be a daunting task, but it is so #Rewarding in the end!!
</br

On a closing note:: I had a late lunch with a close friend of mine. We just talked about the stuff we love, recent happenings, the crazy Georgia weather, all awhile munching in Chick-Fil-a.  I miss spending time with my closest friends; something about catching up that just puts me at ease.
I hope all of you have enjoyed reading this post; I apologize for neglecting my Blog and you as my followers so. It is not intentional.

Posted from my Android ~ Ami

Home Garden Summer Veggie Pasta

Ingredients • 8 oz (1/2 pkg) Mueller’s • Thin Spaghetti • 2 tbsp vegetable or olive oil • 1 onion, cut into thin wedges • 1 clove garlic, minced or 1 tsp garlic powder • 2 medium green peppers, cut into thin strips • 1 medium yellow or red pepper, cut into thin strips • 2-1/2 cups mushrooms, sliced (about 8 oz) • 1 can (14-1/2 to 16 oz) diced tomatoes, undrained • 2 tbsp chopped fresh basil or 1-1/2 tsp dried basil • 1/4 tsp ground pepper • 1/4 cup grated Parmesan cheese

Directions Cook Thin Spaghetti according to package directions.Drain, cover and set aside.In large skillet heat oil over medium high heat.Add onion and garlic; cook, stirring, 1 minute.Add pepper strips and mushrooms; cook 2 minutes.Add undrained tomatoes, basil and pepper; bring to a boil.Reduce heat to low; simmer 5 minutes.Toss with Thin Spaghetti and Parmesan.

Happy Cooking!

Posted from my Android ~ Ami

Simply Perfect Add-in to any Cookout

Asparagus Pasta with Pan Fried Garlic & Lemon Cold Tomato Zucchini Pasta Salad with Sherry Shallot Vinaigrette

I created this pasta salad for my brother Steve’s Independence Day barbecue. I needed to bring a side dish that could sit out safely in the hot sun for several hours, and also fit in well with an American style cookout. An additional benefit is it gave guests a vegan option, and me an excuse to eat lots of cold pasta salad.

The vinegar base in this recipe would pair well with homemade buttermilk fried chicken, or even a store bought rotisserie chicken.

Sherry Shallot Vinaigrette 1/2 cup Extra Virgin Olive Oil 1/4 cup Sherry Vinegar 1 Shallot, chopped 1/ 2 clove Garlic, chopped 1/2 teaspoon Salt Lots of fresh ground black pepper to taste

Puree the ingredients together in a small processor or blender. Set aside.

Tomato Zucchini Pasta 1 pound riccioli shaped pasta, or any favorite shape 2 medium sized zucchini, or 1 large thinly sliced into half moons 1 cup chopped scallions 3-4 ripe Roma tomatoes, chopped 1 tablespoon dried parsley 1 recipe Sherry Shallot Vinaigrette Salt and pepper to taste

1. Boil the pasta according to the package directions in heavily salted water. Drain and rinse in cold water.

2. Meanwhile, prepare the Sherry Shallot Vinaigrette.

3. Toss the pasta together in a large bowl with the dressing and the rest of the ingredients. Salt and pepper to taste. Serve immediately or store covered in the refrigerator until chilled.

Notes: Next time I might throw in some dried or fresh parmesan, and a handful of sliced olives to add another element of flavor. Shredded asiago cheese might also work well.

Posted from my Android ~ Ami

{BORROWED POST} Peach Lemonade

With all those gorgeous peaches that are out there in summer, you just gotta have to make something with them. Tarts, pies, cobblers, grilled peaches, icecream, lemonade and what not! I wish I could have made every single one of them on that list, but so far its been only the lemonade. There is still some time left and hopefully I will get to make some more. We get some really juicy peaches in our CSA box from Full Circle Farm every other week. They are so very fresh and juicy that you have to use them up within the next couple of days itself. But most of the time I never get around to making anything those few days and we end up eating the peaches as is. They are really good as it is too, so I am not complaining about that.

Last weekend we took a two day trip to Portland with my parents. It was really awesome. For the first day, we packed some food with us and picknicked at a state park on the way. It was a really hot day and we knew it was going to be a hot day, so instead of taking store bought juice with us, I decided to make some lemonade with the peaches and took them with us instead. It was soo refreshing to drink these, especially when it was a nice and hot day outside and we were travelling. It is so very simple to make that I plan to make some every now and then and store in the refrigerator. Also, this particular batch of lemonade that I made tasted a little like musambi juice, which I love and miss a lot here. Musambi is also called sweet lime which is a part of the citrus family and I have never seen that fruit here in the US. Anyone know

where you can get them here? or do you even get them here? Let me know and I will be forever indebted to you

Peach Lemonade – The Recipe

Ingredients:

Peaches ( or nectarines) – 2 or 3, depending on how big/small they are Lemon – 5 ( use more or less depending on the level of sourness you need) Sugar – about 4-5 tbsp or as per your need for sweetness Water Crushed ice

Method:

Squeeze the lemons and keep the juice aside. Peel the peaches, remove the stone and chop the peaches roughly. Puree well in a food processor with the sugar.

Mix the lemon juice with this mixture. Add water and ice as per your need. Add more sugar too if the peaches are not sweet enough or if you need your lemonade to be sweeter.

Serve to your friends at a barbeque party and enjoy the compliments you get

This is my entry to Monthly Mingle – Stone Fruit edition hosted by Sukaina of Sips and Spoonfuls. Monthly Mingle is a monthly themed food evented started by Meeta of What’s for Lunch Honey . If you haven’t yet been to either of their blogs, you should do that soon. The pictures are to kill for!

Posted from my Android ~ Ami